Reports (Public) - ageconsearch.umn.edu

Publication date : January 1, 1975 407 mots

Meat And Poultry Markets in Ghana [Economic Report). (Fore~gn Ag,ricultural Service., Mar.]

Countries : Ghana

26 pages

Please note : This extract may not display a well formed paragraph

... GHANA: SUPPLY AND DEMAND PROJECTIONS FOR FARM PRODUCTS TO VI+TH IMPLICATIONS FOR 1975 E'XPQRTS. S. U. Economic Re'search 1966. Economic Report). (Fore~gn Ag,ricultural Service., Mar. : / Lyle...

Full report :
http://ageconsearch.umn.edu/bitstream/144448/2/faer30.pdf

Reports (Public) - news.gov.mb.ca

Publication date : January 1, 1975 259 mots

Frozen Food Production in the US [NEWS FTVICE]

Subjects : Frozen food, Frozen food

Countries : United States

1 pages

Please note : This extract may not display a well formed paragraph

... NEWS FTVICE MANITOBA GOVERNMENT NFORMATIONSERVICESBRANCH ROOM 29, LEGISLATIVE BUILDING WINNIPEG, MANITOBA R3C0V8 PHONE 946-7175 DATE: October 3, 1975. FROZEN FOOD INDUSTRY EXPANSION BEING URGED An expansion of Manitoba's frozen...

Full report :
http://news.gov.mb.ca/news/archives/1975/10/1975-10-03-frozen_food_industry_expansion_being_urged.pdf

Reports (Public) - ir.library.oregonstate.edu

Publication date : January 1, 1975 461 mots

Fruit And Vegetable supply in the US [Potential Growth for Oregon's Food Processing Industry Through Application of New Dehydration Methods]

Subjects : Fruit, Vegetable, Fruit, Vegetable

Countries : United States

29 pages

Please note : This extract may not display a well formed paragraph

... I t) . ) 5- Potential Growth for Oregon's Food Processing Industry Through Application of New Dehydration Methods Special Report 275 Cooperative Extension Service September 1969 Oregon State University CONTENTS Dairy Products...

Full report :
https://ir.library.oregonstate.edu/xmlui/bitstream/1957/4311/1/SR%2520no.%2520275_ocr.pdf

Reports (Public) - protectedpdf.iese.edu

Publication date : January 1, 1976 409 mots

Hot Dog Markets in the US [PERDUE FARMS, INCORPORATED]

Subjects : Hot dog, Hot dog

Countries : United States

4 pages

Please note : This extract may not display a well formed paragraph

... PERDUE FARMS, INCORPORATED Late in the summer of 1976, Don Mabe, executive vice president of Perdue Farms, Incorporated, called the assistant divisional controller, Mike Moriarty. "Mike, I want you to make...

Full report :
http://protectedpdf.iese.edu/descargas/DARDEN-M0189-E-1003356.pdf

Reports (Public) - govinfo.library.unt.edu

Publication date : January 1, 1977 456 mots

The future of the Food Industry in the US [Emerging Food Marketing Technologies: A Preliminary Analysis]

Countries : United States

88 pages

Please note : This extract may not display a well formed paragraph

... Emerging Food Marketing Technologies: A Preliminary Analysis October 1978 NTIS order #PB-291039 ii Library of Congress Catalog Card Number 77-600131 For sale by the Superintendent of Documents, U.S...

Full report :
http://govinfo.library.unt.edu/ota/Ota_5/DATA/1978/7806.PDF

Reports (Public) - naturestemptations.com

Publication date : January 1, 1978 353 mots

Fruit And Vegetable Industry in New Caledonia [September]

Countries : New Caledonia

16 pages

Please note : This extract may not display a well formed paragraph

... Great Savings, CONNECTION September September Printed with soy ink on recycled PaPer. all items may not be available in all stores. not resPonsible for tyPograPhical errors. 2/$4 2 for $2...

Full report :
http://naturestemptations.com/wp-content/uploads/2014/08/09_NaturalConnection_Circular.pdf

Reports (Public) - cindyshealth.com

Publication date : January 1, 1978 332 mots

Fruit And Vegetable Industry in New Caledonia [September]

Countries : New Caledonia

16 pages

Please note : This extract may not display a well formed paragraph

... Great Savings, CONNECTION September September Printed with soy ink on recycled PaPer. all items may not be available in all stores. not resPonsible for tyPograPhical errors. 2/$4 2 for $2...

Full report :
http://www.cindyshealth.com/PDFDocs/6/677f4e9cb18e47b99b48c4baea01d2a4.PDF

Reports (Public) - fc95d419f4478b3b6e5f-3f71d0fe2b653c4f00f32175760e96e7.r87.cf1.rackcdn.com

Publication date : January 1, 1979 377 mots

Agriculture Industry in the UK [MENT IS THE PROPERTY OF HER BRITANNIC MAJESTY'S GOVERNMENT]

Countries : United Kingdom

50 pages

Please note : This extract may not display a well formed paragraph

... CONFIDENTIAL MENT IS THE PROPERTY OF HER BRITANNIC MAJESTY'S GOVERNMENT COPY NO C(80) 1 7 February 1980 83 CABINET ANNUAL REVIEW OF AGRICULTURE 1980 Note by the Minister of...

Full report :
http://fc95d419f4478b3b6e5f-3f71d0fe2b653c4f00f32175760e96e7.r87.cf1.rackcdn.com/8CE95D4C18624F7BA5C5D6FA29F0A248.pdf

Reports (Public) - usda01.library.cornell.edu

Publication date : January 1, 1980 311 mots
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Meat And Poultry Demand Analysis in the US - Forecast [AND MEAT]

Countries : United States

40 pages

Please note : This extract may not display a well formed paragraph

... LM S 17 3 LIVESTOCK Situation AND MEAT 1970 MAY . MANN ~-RY AL~RT ITHACA, NEW YORK 14850 MAY 221970 ECONOMIC RESEARCH SERVICE U.S. DEPARTMENT OF AGRICULTURE SLAUGHTER STEER PRICES...

Full report :
http://usda01.library.cornell.edu/usda/ers/LMS//1970s/1970/LMS-05-17-1970.pdf

Reports (Public) - uaex.edu

Publication date : January 1, 1980 440 mots

Livestock Industry in the US [Feeding Broiler Litter to Beef Cattle]

Countries : United States

6 pages

Please note : This extract may not display a well formed paragraph

... Shane Gadberry Associate Professor - Animal Science DIVISION OF AGRICULTURE RESEARCH & EXTENSION University of Arkansas System Agriculture and Natural Resources Feeding Broiler Litter to Beef Cattle Cattle and other ruminants have a...

Full report :
https://www.uaex.edu/publications/PDF/FSA-3016.pdf

Reports (Public) - usda01.library.cornell.edu

Publication date : January 1, 1982 366 mots

Meat And Poultry Industry in the US [OUTLOOK SITUATION]

Countries : United States

52 pages

Please note : This extract may not display a well formed paragraph

... G United StatesDepartment of Agriculture Economic Research Service LMS-246 July 1982 Livestock and Meat ''I (, OUTLOOK SITUATION A NOTICE tribution of publications, including Outlook and Situation reports. The Economic Research...

Full report :
http://usda01.library.cornell.edu/usda/ers/LMS//1980s/1982/LMS-07-15-1982.pdf

Reports (Public) - usda.mannlib.cornell.edu

Publication date : January 1, 1983 451 mots

Agriculture Markets in Russian Federation [Situation Repo]

Countries : Russian Federation

36 pages

Please note : This extract may not display a well formed paragraph

... G United StatesDepartment ofAgriculture Economic Research Service RS-84-4 May 1984 U SS R Outlook and Situation Repo Long-term grain agreements, pages and 12. Subscribers to the regional report...

Full report :
http://usda.mannlib.cornell.edu/usda/ers/WRS/1980s/1984/WRS-05-18-1984_USSR.pdf
Toronto Star (ON)
FIN
NEWS, Tuesday, January 1, 1985 975 mots, p. A2

A pox on science: Fried mouse cures whooping cough

George Gamester Toronto Star

See many ghosts and goblins last night, friends?

C'mon now, don't tell us you're not superstitious.

Because we know better - thanks to your delightful response to our invitation to: Tell us your best superstitions. Wow! What a collection. We've got enough fables and foibles here for any witch's brew. So let's just put our best foot forward and awaaaay we go: * FEET: Best foot forward? That would be the right one, says Ann De Zoysa of Willowdale. "When you leave home in the morning, you must always put your right foot out the door first. Then good luck will prevail for the day."

Good health

But when you're dressing, the shoe's on the other foot, says our first $50 winner, the aptly-named Bonnie Barfoot of Sutton West. She warns: "you must dress your left foot first. That means donning sock and shoe and doing everything up before starting on the right foot.

"This is for good health, as the left foot is closer to the heart," explains Bonnie, who admits "it's very awkward with panty hose."

And you wouldn't believe all the shoe-perstitions we got about footwear.

"A man should never have sex with his shoes on or the woman will get pregnant."

That valuable tip comes from Patricia Sessions of Downsview, who also warns: "A child should never be allowed to walk around with only one shoe on, or the mother will die." And, as Patricia and many others told us: "Never put shoes on a table. That is sure death." Ditto for hats on the bed. * OMENS: Life is full of them, folks - good and bad.

Did you know it's very good luck to get "bombed" by a bird. Several of you assured us it is, including $50 winner Betty Campbell of Guelph. Betty has received several direct hits in her day, and friends have always assured her it's a real "blessing."

Two yolks

Last time she got nailed by a pigeon, "I happened to be wearing a hat. So I guess that's lucky. I think I'm also lucky that cows can't fly."

Find two yolks in your egg? That's practically a guarantee of riches and happiness, assures Christa Volling of Downsview.

Did a guest pour the tea at your home? Congratulations! You're going to have a baby, say Dorothy Caravaggie of Peterborough and several others.

Drop the dishcloth? Lori Morton of Newmarket says you'll have a visitor.

Drop a knife? That means a male visitor, says Gus Hendriks of Courtenay, B.C. Fork? Female visitor. Spoon? Child visitor.

Blister on your tongue? You told a lie, says Helen Mowat of Guelph.

Crossed knives on the table? Sure to mean a family fight, says Marg Boyle of London and many others.

Wash blankets in May? "You will wash one of the family away," warns Jean Antcliff of Huntsville. Leave wash on the line after midnight? You're gonna die, days Donald DeToro of Etobicoke.

ANTIDOTES: Of course, you don't have to take all this lying down.

There are many cures out there. Take warts, for instance. Brenda Lawless of Scarborough got rid of hers when "my mother rubbed a piece of raw steak on it, put a cross on it with a knife, and buried the steak."

Carmel Singh of Yonge St. used a similar sure-fire technique, except she fed the meat to the dog.

Sure cure

And Jane Ashwood of London got rid of a cyst on her wrist by heeding her father's tip to sidle up to a coffin in the funeral parlor and rub it on the dead person's hand.

Sure enough, "after a few days, all that was left was a small indent."

Want to cure whooping cough? No problem, says W. Summers of Schomberg. "Catch a mouse. Skin it. Fry it, and give it to your child to eat."

Want to have lots of friends? The secret of popularity, says E. Harrison of Somerville Ave., is "to go outside and bay at the full moon for one full minute."

Break a glass or piece of china? "When that happened in our house," recalls Margaret Wilson of Sundial Cres., "my mother would immediately break two jam jars - thus preventing the superstition that three pieces would be broken."

And woe to you if you happen to drop one glove. Because, explains Ellen Deane of Sherbourne St., "you must wait for someone else to pick it up."

And if no one comes along?

"You can get around this by dropping both gloves," says Ellen. "Then it's okay to pick them up yourself."

Make-safe measure

Good thinking, Ellen. Reminds us of the time our third $50 winner, Sheila Kirkey of Ajax, was warned by her mother: "Three times a bridesmaid, never a bride."

Well, Sheila had already been a bridesmaid twice, and her best friend was getting married.

"To this day," writes Sheila, "I don't think she quite understands why I turned her down. Not wanting to be an old maid, I felt I had no choice."

And, just to prove how well these things work, "I did marry a few years later."

Do you know we've hardly made a dent in this pile of terrific letters? And the mail is still flowing in from all over. Breaks my heart to see so much good stuff go unpublished. So, for the first time, we're carrying the same topic over for a third week.

Until then, we remind you there's often a very good reason for these crazy superstitions.

For instance, our final $50 winner, B.L. Ly of Mississauga, explains: "I come from Viet Nam, where it was considered very bad luck for the husband to walk in front of his wife."

Why?

"It was an ancient tradition. And it was justified by a modern reason. The road could be mined!"

Toronto Star (ON)
FIN
NEWS, Tuesday, January 1, 1985 975 mots, p. A2

A pox on science: Fried mouse cures whooping cough

George Gamester Toronto Star

See many ghosts and goblins last night, friends?

C'mon now, don't tell us you're not superstitious.

Because we know better - thanks to your delightful response to our invitation to: Tell us your best superstitions. Wow! What a collection. We've got enough fables and foibles here for any witch's brew. So let's just put our best foot forward and awaaaay we go: * FEET: Best foot forward? That would be the right one, says Ann De Zoysa of Willowdale. "When you leave home in the morning, you must always put your right foot out the door first. Then good luck will prevail for the day."

Good health

But when you're dressing, the shoe's on the other foot, says our first $50 winner, the aptly-named Bonnie Barfoot of Sutton West. She warns: "you must dress your left foot first. That means donning sock and shoe and doing everything up before starting on the right foot.

"This is for good health, as the left foot is closer to the heart," explains Bonnie, who admits "it's very awkward with panty hose."

And you wouldn't believe all the shoe-perstitions we got about footwear.

"A man should never have sex with his shoes on or the woman will get pregnant."

That valuable tip comes from Patricia Sessions of Downsview, who also warns: "A child should never be allowed to walk around with only one shoe on, or the mother will die." And, as Patricia and many others told us: "Never put shoes on a table. That is sure death." Ditto for hats on the bed. * OMENS: Life is full of them, folks - good and bad.

Did you know it's very good luck to get "bombed" by a bird. Several of you assured us it is, including $50 winner Betty Campbell of Guelph. Betty has received several direct hits in her day, and friends have always assured her it's a real "blessing."

Two yolks

Last time she got nailed by a pigeon, "I happened to be wearing a hat. So I guess that's lucky. I think I'm also lucky that cows can't fly."

Find two yolks in your egg? That's practically a guarantee of riches and happiness, assures Christa Volling of Downsview.

Did a guest pour the tea at your home? Congratulations! You're going to have a baby, say Dorothy Caravaggie of Peterborough and several others.

Drop the dishcloth? Lori Morton of Newmarket says you'll have a visitor.

Drop a knife? That means a male visitor, says Gus Hendriks of Courtenay, B.C. Fork? Female visitor. Spoon? Child visitor.

Blister on your tongue? You told a lie, says Helen Mowat of Guelph.

Crossed knives on the table? Sure to mean a family fight, says Marg Boyle of London and many others.

Wash blankets in May? "You will wash one of the family away," warns Jean Antcliff of Huntsville. Leave wash on the line after midnight? You're gonna die, days Donald DeToro of Etobicoke.

ANTIDOTES: Of course, you don't have to take all this lying down.

There are many cures out there. Take warts, for instance. Brenda Lawless of Scarborough got rid of hers when "my mother rubbed a piece of raw steak on it, put a cross on it with a knife, and buried the steak."

Carmel Singh of Yonge St. used a similar sure-fire technique, except she fed the meat to the dog.

Sure cure

And Jane Ashwood of London got rid of a cyst on her wrist by heeding her father's tip to sidle up to a coffin in the funeral parlor and rub it on the dead person's hand.

Sure enough, "after a few days, all that was left was a small indent."

Want to cure whooping cough? No problem, says W. Summers of Schomberg. "Catch a mouse. Skin it. Fry it, and give it to your child to eat."

Want to have lots of friends? The secret of popularity, says E. Harrison of Somerville Ave., is "to go outside and bay at the full moon for one full minute."

Break a glass or piece of china? "When that happened in our house," recalls Margaret Wilson of Sundial Cres., "my mother would immediately break two jam jars - thus preventing the superstition that three pieces would be broken."

And woe to you if you happen to drop one glove. Because, explains Ellen Deane of Sherbourne St., "you must wait for someone else to pick it up."

And if no one comes along?

"You can get around this by dropping both gloves," says Ellen. "Then it's okay to pick them up yourself."

Make-safe measure

Good thinking, Ellen. Reminds us of the time our third $50 winner, Sheila Kirkey of Ajax, was warned by her mother: "Three times a bridesmaid, never a bride."

Well, Sheila had already been a bridesmaid twice, and her best friend was getting married.

"To this day," writes Sheila, "I don't think she quite understands why I turned her down. Not wanting to be an old maid, I felt I had no choice."

And, just to prove how well these things work, "I did marry a few years later."

Do you know we've hardly made a dent in this pile of terrific letters? And the mail is still flowing in from all over. Breaks my heart to see so much good stuff go unpublished. So, for the first time, we're carrying the same topic over for a third week.

Until then, we remind you there's often a very good reason for these crazy superstitions.

For instance, our final $50 winner, B.L. Ly of Mississauga, explains: "I come from Viet Nam, where it was considered very bad luck for the husband to walk in front of his wife."

Why?

"It was an ancient tradition. And it was justified by a modern reason. The road could be mined!"

Reports (Public) - caninemalta.com

Publication date : January 1, 1985 452 mots

The future of the Meat And Poultry Industry in the US [Raw, as Nature Intended]

Countries : United States

7 pages

Please note : This extract may not display a well formed paragraph

... Raw, as Nature Intended Dogs and cats lived with humans for thousands of years (or millions, depending on which theory you believe). These animals spent all that time by our side...

Full report :
http://www.caninemalta.com/downloads/raw.pdf

Reports (Public) - grassland.org.nz

Publication date : January 1, 1985 423 mots

Dairy Products Industry in Italy - Forecast [WINTER FEED VALUE OF 'GRASSLANDS MOATA]

Countries : Italy

6 pages

Please note : This extract may not display a well formed paragraph

... Proceedings of the New Zealand Grassland Association 50: 225-230 (1989) WINTER FEED VALUE OF 'GRASSLANDS MOATA TETRAPLOID ITALIAN RYEGRASS IN SOUTHLAND M.J. Hickey and G.S. Baxter Grasslands Division...

Full report :
http://www.grassland.org.nz/publications/nzgrassland_publication_1030.pdf

Reports (Public) - mediumgrainrice.com

Publication date : January 1, 1985 460 mots

Fruit And Vegetable Industry in Jordan [Most agricultural activity was concentrated in two areas. In rain-fed northern and central areas of higher elevation, wheat, barley, and other field crops such as tobacco, lentils, barley, and]

Countries : Jordan

2 pages

Please note : This extract may not display a well formed paragraph

... Although the agricultural sector's share of GNP declined in comparison with other sectors of the economy, farming remained economically important and production grew in absolute terms. Between 1975 and 1985...

Full report :
http://www.mediumgrainrice.com/profiles/pdf/jordan.pdf
Toronto Star (ON)
MON
SPORTS, Thursday, May 23, 1985 923 mots, p. 0

Transplanting engine can present problems

You can get answers to your questions about cars and solutions to your auto problems by writing to Jim Kenzie. Every Monday, Jim will attempt to answer readers' letters. If he cannot answer your query, he will find an expert who can.

Write to Jim Kenzie, Toronto Star, One Yonge St., Toronto, Ont., M5E 1E6. Please do not phone.

I am driving a Pontiac with 350 cubic inch V-8 engine. I'd like to change to a V-6 gasoline engine with the option of propane or natural gas capability. Could you tell me the advantages and disadvantages of these fuels? T. Stergiady, Toronto

First, unless you have a strong emotional attachment to your current car, I wouldn't recommend switching engines. The myriad of problems involved in an engine swap - including but not limited to connecting the radiator, heater, throttle cable, accessory drives, etc. - seldom make the cost of a transplant worthwhile. If your engine is worn, a straight swap with another 350 V-8, or purchase of another car, would be easier, and you can convert it to propane or natural gas.

Several other readers have also asked about propane, especially dual-fuel applications. Propane is, in many respects, an excellent motor fuel. It burns cleanly, its higher octane rating makes it amenable to higher compression ratios for improved performance - and per mile, it is cheaper than gasoline. Bear in mind, though, that this price advantage is subject to the whims of the government - and that's never a solid base upon which to make an econonic judgment.

With a dual-fuel installation, you cannot modify the engine to take advantage of propane's higher octane rating, and you have the complication and weight penalties of duplicated fuel storage and delivery systems.

Still, dual-fuel makes a lot of sense since propane distribution is still pretty spotty. Having gasoline on board reduces the risk of being stranded in Runny Nose Bend, Manitoba, for the weekend until the local propane distributor opens his shop on Monday morning.

A few car makers - Lada, Ford and Chrysler among them, have offered factory-installed propane systems in recent years. In Lada's case, it is a dual-fuel system. If you are converting an existing car, investigate the credentials of the installation shop carefully. Virtually all of the well-publicized propane fires have been attributed to faulty installation or improper refuelling practices. The Ontario government recently introduced tighter regulations on conversion shops and re-fuelling stations. Inherently, propane is probably safer than gasoline, but there is still a strong unfamiliarity factor.

A conversion will cost about $1,600. Various government grants are offered, including an Ontario sales tax rebate if the vehicle is new. Propane conversion can pay for itself in as little as one year, depending on the mileage you drive and the fuel consumption of your car (the higher each of these factors is, the faster the payback).

Natural gas is even less well-known as a transportation fuel in Canada despite its popularity as a home heating fuel. I am currently driving a natural gas-powered vehicle, and will report on it in the near future.

* * *

I would like your advice as to the auto magazine which would best satisfy my interest in vehicle performance reviews. I have looked at several magazines which attempt to cover all the facets of vehicular travel but found that they provide much more coverage than the average consumer needs on off-road vehicles and the like. Ideally, I would like to find a magazine which reviews new and used cars as well as accessories. D. Sinclair, Scarborough

I presume that the several you have looked at so far include Car and Driver, Road & Track and Motor Trend, the "Big Three" of the American "buff-books."

All three cover much the same ground, and emphasize the enjoyment of cars for their own sake, so there is some coverage of motor sport and exotic cars. But there is still plenty of meat in the consumer areas. Car and Driver is easily the most colorfully-written, Road & Track has traditionally been viewed as the most authoritative, although Car and Driver C is making inroads there as well.

No-one has been able to figure out a reason for Motor Trend yet, except that it makes piles of money for its publisher. I guess that's reason enough.

Consumers' Reports, put out by the U.S. Consumers' Union, projects the attitude that cars should be outlawed, but here's how to avoid getting killed by them. I find the writing style to be very dull - they never seem to be having much fun. Canadian Consumer is a Canadian alternative.

Producing a Canadian car magazine has always been a very tough row to hoe. Carmag, whose subtitle "For The Practical Motorist" shows that it had you in mind exactly, has had difficulty attracting the advertising support needed to become viable.

A fairly recent entry out of Montreal called World of Wheels is a glossy attractive quarterly publication, and is trying to give the kind of coverage you are looking for. Write them at P.O. Box 747, Pointe Claire, Quebec H9R 4S8, for subscription information.

No magazine that I'm aware of does specific tests of used vehicles, although many do "long-term" road tests which attempt to show how a vehicle performs over the long haul.

I'd suggest you try some combination of one of the buff books, one of the consumer books and maybe World of Wheels for a few months and see if that satisfies your need for information.

Toronto Star (ON)
MOR
NEWS, Thursday, May 23, 1985 840 mots, p. A18

15 years after ban on commercial fishing northern Indians say they feel "hopeless'

Kathleen Kenna Toronto Star

GRASSY NARROWS - GRASSY NARROWS - Andy Keewatin recalls the days when northern pike and walleye were so large and plentiful here they almost danced into his canoe.

"The young people don't know what it was like," the 68-year-old former fisherman said during an interview at his home on this reserve, north of Kenora. "The fishing used to be so good."

But Keewatin now collects a government pension and tells old angler's tales instead of fishing along the English-Wabigoon River that flows past his Ojibwa reserve, north of Kenora.

It was 15 years ago this month that the Ontario government banned all commercial fishing along the northwestern Ontario river and its many lakes, because of mercury pollution from a Reed Paper plant (owned by Great Lakes Forest Products since 1979) upstream at Dryden. It's estimated more than 20 tons of mercury were dumped into the English-Wabigoon between 1962 and 1970.

Sports fishermen flying into the many remote lodges that dot the northern river found "fish for fun" signs along the river banks in 1970 and ate canned meat at their shore lunches instead of fresh-fried trout.

Government experts said the fish showed "dangerously high" levels of mercury.

At Clay Lake, the first lake downstream from the plant, mercury concentrations in walleye were as high as 24 parts per million (ppm) in 1970. The officially safe level at which fish can be eaten in unlimited amounts, is 0.5 ppm.

Beyond limit

Native fishermen, whose families had been eating fish almost daily for most of their lives, also had high levels of mercury in their bodies. Some showed readings as high as 600 parts per billion of mercury in their blood, more than six times the lowest danger level.

A few fishing lodges closed, ending guide jobs for many Indians at Grassy Narrows and nearby Whitedog reserve, and most fishermen were out of a job for the first time in their lives.

"It makes me feel hopeless," Keewatin said. "It's been so long and we can't even eat the fish."

Many native guides and fishermen are still on welfare, waiting for compensation from the company and the provincial government, which is responsible for pollution control and natural resources.

While negotiations for a financial settlement continue, federal and provincial experts are searching for ways to clean up the river.

The province ordered the pulp and paper mill to reduce the mercury discharges and, by 1975, mercury wasn't used in plant processes.

Government officials who monitor water and air pollution levels in the area say less than 2.6 kilograms (5 pounds) of mercury now filters into the river in a year.

"Dramatic decline'

"There has been a dramatic decline" in mercury levels in fish taken from the English-Wabigoon, says John Ralston, manager of aquatic contaminants at the provincial environment ministry's water resources branch.

Government tests in 1983 showed the highest levels along the system were found in walleye at Clay Lake. Concentrations there averaged 2.5 ppm, with the highest recorded at 3.8 ppm.

Most fish at Clay Lake are still too contaminated to be eaten - the province sets 1.5 ppm as the maximum limit - but whitefish there and in neighboring lakes are considered safe.

The province publishes an annual "guide to eating Ontario sport fish" that details what type of fish, and how much, can be eaten during a year from lakes across the province. With the exception of whitefish, there are restrictions on eating walleye and pickerel at most lakes along the English-Wabigoon.

"The river is improving environmentally on its own, but it's debatable how quickly or far it (mercury levels) will go down," says Wally Vrooman, regional director for the provincial environment ministry in Thunder Bay.

The English-Wabigoon is a "very complicated" river system, where natural levels of mercury in fish are above the acceptable 0.5 ppm level, he said.

"You're in a dilemma. You get the river back to its . . . state (before the mercury dumping) and it's still too high."

Still too high

Government experts have spent more than a decade researching ways of cleaning up the river. A 500-page technical report issued last summer by the provincial and federal governments concluded that without, a cleanup, "mercury levels in fish are expected to remain unacceptably high for many years."

Dredging the river and dumping the contaminated sediment away from its banks would take several years and could cost as much as $20 million, Vrooman said.

Covering polluted sediment in the river bed with uncontaminated soil would cost about $2 million.

Vrooman, co-chairman of a group that represents eight federal and provincial departments studying cleanup methods, said a campaign could be announced this year. His committee expects to make recommendations next month to provincial Environment Minister Susan Fish and federal Environment Minister Suzanne Blais-Grenier.

"This thing has been going on for so many years, we feel we have to draw the curtain on it," Vrooman said.

Last of two parts.

Last of two parts.

Toronto Star (ON)
AF2
NEWS, Tuesday, May 28, 1985 147 mots, p. 0

Canned meat firm convicted of bribery

An importer of canned meat products and his company, Matthew McAvan Enterprises Ltd., were convicted yesterday of bribing a meat inspector to get preferential treatment.

The company pleaded guilty to giving $7,440 in corrupt benefits to Frederick Strickland between April l, 1982, and Dec. 31, 1983. Matthew McAvan, 49, of Harbor Square, pleaded not guilty to the same charge but was convicted by District Court Judge Ted Wren, who will pass sentence on Aug. 6.

Prosecutor Damien Frost said McAvan had to have the products inspected before he could sell them and this was done by Strickland, at the time an inspector with the federal Department of Agriculture.

Strickland was paid to give McAvan's products priority in the inspection process, Wren was told. McAvan made cheques payable to Strickland's daughter, Sue Rand, and she passed the money to her father.

Toronto Star (ON)
No Edition
SU, Tuesday, May 28, 1985 1006 mots, p. 0

No Headline

By Marilyn Dunlop Toronto Star

If you had to decide between spending $l million on a sophisticated scanner so that people in your community with brain tumors and strokes could be better diagnosed and treated or using the money to provide care for sick children, which would you select?

Assume your decision will mean some patients won't get medical care that might be life-saving.

Or what if you had to decide whether your dollars should be spent to make possible liver transplants for small children in Ontario or to create a heart transplant program in Toronto?

Hard choices. Yet today such decisions have become common.

"Hospital boards and district health councils have to make these difficult choices," says George Torrance, professor of management science at McMaster University, Hamilton.

Torrance says agonizing over the best use of health care dollars is a relatively new phenonemon.

"Before the 1960s there was so little could be done by medicine we had no problem affording it all. Now we cannot do everything for everyone. There would never be enough (financial) resources to do all the things that can be done for all people."

Torrance, dean of the faculty of business, is one of four specialists at McMaster pioneering research into cost-effectiveness of different kinds of medical care. They hold dual posts in both business and medical faculties. To many people their studies seem repugnant - putting a dollar value on human life.

But Torrance says that is not what the studies do. "Money is just a measuring rod," he says. It allows health planners to compare the consequences of spending money one way with spending it another.

The methods Torrance's group are developing "are not a decision-making meat grinder but are designed to help people make careful, intelligent choices," he says.

Torrance says comparisons must take into account the value of improved health to individual patients and to society. They must look at the number of lives saved and the quality of those lives.

"There are states worse than death," he adds. Torrance says the value of a given treatment can be plotted on a scale that takes into account quality of life.

A remedy that restores a patient to full health is scored as l and death as 0. In between are therapies, such as kidney dialysis, which saves lives but cannot make people with failing kidneys healthy. It scores as .59.

One of Torrance's first studies involved assessing the cost-effectiveness of the newborn intensive care unit at McMaster medical center.

Costs of health care over the life-time of the babies, he found, would be substantially higher than for normal birth-weight babies. The cost of each baby saved was also high. "In effect we purchased survival at a cost of $59,500. each for the heavier (premature) babies and at a cost of $102,500 for the lighter ones.

Every year of their lives, the heavier babies who had no defects would require an average of $2,900. worth of care more than full-term babies. If they were less than perfect it would cost $3,200. In the tiny group the annual costs for those without handicaps would be $9,300 and for the imperfect $22,400. "By every measure the neonatal ICU was more worthwhile for the heavier weight babies than the light-weight ones," he said.

The study, in 1983, enraged some doctors. One denounced it as unethical at the Ontario Medical Association annual meeting and urged the association to speak out against such studies, but the issue was not debated.

Torrance counters "Is it ethical to ignore the consequences of deploying rescoures in one way if that gives less health improvement to others? It is immoral to be wasteful and let health deteriorate," he says.

And, he adds, it costs just as much to keep one convicted murderer alive for a year as a patient on kidney dialysis.

Furthermore, the study made McMaster doctors keenly aware they needed to do better for the tiniest babies and the way to do that was to prevent them from being born so early.

They've zeroed in on research into prevention of premature births that may mean healthy lives for many babies in future.

How do you put a dollar value on human life? "We don't," says Torrance "What we do is show that program A will cost $20,000. per life saved and program B will cost $100,00. If a district health council has to priorize, it may help it decide which program to do first."

(District Health Councils, which have been established in all regions of the province, advise the health ministry on programs the region needs and which of those should have priority.)

Medical scientists too are learning to make cost comparisons. For example, Dr. Mark Henkelman of the University of Toronto who for two years has been leading research into a new scanner, a $1.5 million nuclear magnetic resonance imager at Princess Margaret Hospital, says studies must include additional costs generated by the imager as well as medical benefits.

"Physicians tend to want to avoid consideration of costs," he says. " But it is better for us to do it scientifically than have others make wild guesses. We are faced with hard choices in Ontario as in the rest of the world. We have to make those choices and they will be made either politically or on valid information."

Statistical lives, says Torrance, are quite a different matter emotionally than identified lives. " Once a particular life at risk is identified -a downed pilot, a particular child who will die without a liver transplant- society will go all out to save that life," he says.

It deludes us into thinking there is rescue for all when it is needed. But, says Torrance, health care is already being rationed. "Athough there is no intention to deceive, it is not being done openly. But it is happening." The unanswered question is whether it is causing the least harm to health and the least loss of life possible.

Toronto Star (ON)
FIN
ENTERTAINMENT, Monday, June 3, 1985 393 mots, p. C2

Winging it in Yorkville

Trish Irvin

Toronto - Despite its Cumberland St. location, The Chicken Thief is far removed from the trendy high-priced restaurants of Yorkville. The menu consists of standard Mexican and chicken dishes, with an emphasis on chicken wings. On all-you-can-eat chicken wing night (Wednesday, Friday and Saturday after 5 p.m.), you can gorge yourself on three types of wings - barbecue, honey garlic and hot for $6.95.

Encouraged by the reasonable prices, my companion and I decided to get right into the Mexican mood by starting the evening with margarita cocktails ($2.70 each). They looked gloriously green and decadent but looks were deceiving in this case. The lime juice tasted artifical and the tequila didn't taste at all.

For an appetizer we ordered one of the four nacho dishes that range in price from $2.99 to $4.89. The bean nachos for $3.59 were good; a great plate of corn nachos covered with refried beans, melted cheese and hot peppers on the side. The guacamole for $3.89 was too heavily flavored with mayonnaise and didn't have enough avocado in it.

I ordered the dinner plate of eight chicken wings flavored with all three sauces ($4.39) and served with piping hot fries. I liked the barbecue flavor the best, the hot was a bit too hot for me and the honey garlic was too sweet. I found that what little meat there was on the wings was tough and dry. On a second visit, they were served the same way.

My companion had the burritos, two large soft flour tortillas folded around a chicken filling with refried beans and cheese for $6.99. He said they tasted fresh and authentic, "almost as good as in Mexico."

The $1.99 cheesecake was rich and cheesy. For each visit I made to the Chicken Thief, once for dinner and another time for lunch, each meal cost $33 including tax and tip. - by Trish Irvin

The Star's daily restaurant review

TABLE FOR TWO The Chicken Thief 12 Cumberland St. 920-9464 Chicken wings and Mexican food; wings, $3.29 to $8.49, Mexican entrees average $7; seats 80; open six days a week from 11.30 a.m. to 10 p.m., except Friday when it's open to midnight, closed Sunday; no wheelchair access; no smoking area; no reservations; Visa only.

Toronto Star (ON)
FIN
LIFE, Wednesday, June 5, 1985 333 mots, p. D21

Chicken pot pie will fly anywhere

TORONTO - That old North American standby, the meat pot pie, has a long history. Back in the days of the Roman Empire, these pastries were served at banquets, sometimes with live birds under the crust, which must have startled unwary guests.

In the 16th century, the English gentry revived the ancient custom of meat pies.

The settlers who came to North America took their pot pie recipes with them when they moved westward. By this century, chicken pot pies and meat variations have become as North American as corn on the cob.

The recipes usually called for inexpensive ingredients or leftovers and the pies were popular not only in the family dining room, but in moderate-priced restaurants.

Here's a recipe using leftover chicken. 2 lbs potatoes, peeled and diced 1 cup heavy cream 6 tbsp butter or margarine Freshly ground pepper Salt to taste Pinch ground nutmeg 1 cup chopped scallions, tender parts only

1/2 cup chopped celery 2 tbsp flour 1 cup chicken broth 3 cups cooked, chopped chicken

1/4 teaspoon thyme

4 eggs

Preheat oven to 350 degrees F. Grease 9-inch pie plate. In saucepan heat potatoes to boiling in enough salted water to cover. Reduce heat to low and cook until tender, about 15 minutes. Drain and mash, adding 1/4 cup cream, 2 tablespoons butter, 1/4 teaspoon pepper, and nutmeg and salt to taste. Cover and set aside.

In large skillet over medium heat, melt remaining butter. Saut

scallions and celery 3 minutes. Whisk in flour and cook 3 minutes. Add broth and rest of cream and heat. Stir in chicken, thyme, salt and pepper to taste.

Spread chicken mixture on bottom of pie plate. Pipe 4 potato rings on top of pie mixture. Bake 15 minutes. Remove from oven and carefully break eggs into the rings. Sprinkle with salt and pepper, if desired, and return to oven another 15 minutes, or until eggs are set to desired doneness. Serves 4.

Toronto Star (ON)
FIN
ENTERTAINMENT, Wednesday, June 5, 1985 349 mots, p. B3

Table for two: Service with a smile

Peter Bailey

TORONTO - Regular customers recommend that you make a reservation if you want to dine at Rossini Dining Lounge because this Italian restaurant is usually crowded during supper hour.

My dinner companion and I have both had brief careers as restaurant managers, and we were impressed by the way the staff managed the service (with lineups of up to 20 customers at a time) as we were with the food.

I ordered the spaghetti with meat sauce ($5) and my partner had the rigatoni alla Rossini ($6.50), a tasty mix of meat, sausage and pasta noodles. Both were promptly served, good-sized portions with that zesty Italian flavor, accompanied by terrific garlic bread ($2) and a litre of the house red ($11.50).

Regular customers on both sides of us traded greetings and compliments with the solicitous staff. They run a friendly restaurant here.

Desserts range from $1.95 to $2.50; my partner had a blend of chocolate, vanilla and mint ice cream, while I had the chocolate fudge cake, a rich delight served in just the right portion after so filling a meal.

We were enjoying ourselves so much we decided to linger over our capuccino ($1.75) and brandy ($4) and fell into an animated conversation with diners beside us.

Prices at Rossini are reasonable, with full chicken dishes at $9.75, dinner specials at $14.95 and even frog's legs at $13.95. Wines range from $10.95 for Valpolicella Folonari to $26 for Amarone Recioto 1974. Domestic beer is $1.50 and imported $2.50.

Our dinner for two with wine and drinks came to $45.63 with tax. Rossini 1988 Avenue Rd. (2 blocks south of 401) 481-1188 Italian cuisine; seats 108; entrees $5 to $15; full licence; lunch from 11.30 a.m. until 3 p.m. Monday to Friday; dinner 4 p.m. to midnight Monday to Thursday, 4 p.m. to 1 p.m. Friday and Saturday; closed Sunday; no no-smoking area; easy access for handicapped, washrooms downstairs; reservations generally required; takes most credit cards.

Toronto Star (ON)
FIN
LIFE, Wednesday, June 5, 1985 1173 mots, p. D1

Barbecue cooking is classy

Mary McGrath Star home economist

TORONTO - Cooks are taking the challenge of outdoor eating seriously this year. Barbecue classes that help put a little sizzle into supper have never been so popular.

Faith Robinson, who runs a cooking school in Markham, says that all spaces in her five June classes have been booked since last December and there is a waiting list of hopefuls for last-minute cancellations.

Robinson has been operating her school at home in Markham for five years. Before that she taught cooking at evening classes for local boards of education. She learned to cook at home. She says that her father insisted that everyone in the family be able to cook a roast beef dinner and she managed to do it at age 12. Over the years she has taken several formal cooking courses, including a six-week session at La Varenne in France.

Robinson likes to use the full participation approach in classes at her school because she finds that students get more out of the sessions when they are directly involved in everything. Her classes are small, just nine students in each of the five barbecue classes.

Robinson says that student interest in using the barbecue for summer entertaining is way up from other years, so there should be lots of relaxed living and good eating for a lot of us this summer.

If you are one of the unlucky ones who hasn't managed to line up a barbecue cooking class, here are a few of Robinson's recipes to help you get the season off to a fine start. Cooking times given are for a gas barbecue. Marinated Shrimp Appetizer

A few shrimp from the grill go wonderfully with before-dinner vegetable relish trays on warm summer evenings. Watch the shrimp carefully, as overcooking can make them tough. Preparation time: 15 minutes Marinating time: 4 to 6 hours or overnight Cooking time: 3 to 5 minutes 2 lbs ( 1 kg) fresh or frozen large shrimp

1/2 cup vegetable oil

1/2 cup lime or lemon juice 3 tbsp dry white wine 1 tbsp chopped chives or tops of green onions 1 clove garlic, chopped 1 to 1 1/2 tsp salt

1/2 tsp dried dill weed

Hot pepper sauce

Thaw shrimp if frozen, shell and devein. Place in a shallow glass dish. Combine oil, lime juice, wine, chives, garlic, salt and dill weed. Season with several drops of hot pepper sauce. Pour over shrimp. Cover and refrigerate 4 to 6 hours or overnight. Occasionally spoon marinade over shrimp.

Remove shrimp at serving time; reserve marinade. Thread shrimp on skewers or place in a wire grill basket. (Soak wooden skewers in water first.) Grill 4 to 6 inches above hot coals until pink, about 3 to 5 minutes. Turn and brush often with warmed marinade. Serve on small wooden picks. Makes 30 appetizer, about 29 calories each. Stuffed Cornish Hens

A wild rice and sausage stuffing adds stylish substance to Cornish hens. Keep this recipe in mind if you need something extra nice for a summer dinner party. Preparation time: 35 minutes Cooking time: 30 minutes 4 1-lb (454g) Cornish hens, preferably deboned

1/2 cup wild rice 1 1/2 cups long-grain rice

1/2 lb (250g) sausage meat

1/4 cup raisins 2 tbsp butter 2 tbsp toasted slivered almonds

1/2 tsp ground sage Salt

1/4 cup melted butter 1 10-oz bottle sweet and sour sauce 1 cup chopped canned tomatoes 1 tsp soy sauce

1/2 lemon, thinly sliced

Soak wild rice in water for 30 minutes. Cook long-grain rice acccording to package directions or in boiling, salted water until tender. Half way throught cooking, add drained wild rice.

Brown sausage meat in a frying pan. Drain off any fat; add raisins, butter, almonds, sage, salt to taste and cooked drained rice. Stuff hens and tie. (Freeze or refrigerate any leftover stuffing or heat it separately on the barbecue.)

Brush hens lightly with melted butter. Set a foil pan on coals under hens to catch any melted fat. Place on grill 4 to 6 inches above medium-hot coals and cook 30 minutes or until tender. Turn so all sides brown evenly.

To make basting sauce, heat sweet and sour sauce, tomatoes, soy sauce and lemon slices. Baste hens with sauce the last 10 minutes of cooking. Serve hens with any remaining sauce. Makes 4 servings, about 695 calories each. Barbecue Bread

Freshly baked bread is a welcome addition to any outdoor meal and here is one that takes just 15 minutes to put together. Preparation time: 15 minutes Cooking time: 30 minutes 2 cups packaged biscuit mix 4 tbsp grated Parmesan cheese 2 tbsp chopped fresh parsley

cup milk Olive topping (recipe follows)

1/2 cup grated Cheddar cheese

Paprika

Combine biscuit mix, 2 tablespoons Parmesan cheese, parsley and milk. Spread dough evenly over a well-greased, heavy 12-inch frying pan. Spoon olive topping over dough; sprinkle with Cheddar and remaining Parmesan cheese. Sprinkle edges of dough with paprika. Place on warming grill of barbecue; about 10 to 12 inches above coals, lower hood. Grill over medium coals until dough is cooked, about 25 to 30 minutes. Makes 12 servings, about 135 calories each. Olive Topping

1/2 cup pimiento-stuffed green olives 2 tbsp butter, melted 2 tbsp sliced green onion with tops 1 tsp Worcestershire sauce

1/2 tsp garlic powder

1/2 tsp dried oregano, crushed

3 drops hot pepper sauce

Combine all ingredients. Spread over biscuit dough. Buttered Asparagus

Even vegetables can be cooked on the grill and that means no last-minute trips to the kitchen for the cook. Preparation time: 10 minutes Cooking time: 5 minutes 1 lb (454 g) fresh asparagus 3 tbsp butter

1 tbsp sherry

Wash asparagus (or any other fresh vegetable), trim off woody ends. Peel stalks. Place on a double thickness of foil; top with butter and sherry. Bring foil up over asparagus mixture; seal completely. Place packet on grill 4 to 6 inches above hot coals; cook 5 minutes. Serve with melted butter and sherry mixture from foil package. Makes 4 servings, about 66 calories each. Barbecued Pineapple

Ice cream is a great finish to any warm-weather meal when it's served with maple-glazed pineapple from the barbecue's rotisserie. Preparation time: 15 minutes Cooking time: 30 to 40 minutes 1 whole pineapple with leaves intact 20 whole cloves

1/2 cup maple or corn syrup 1 tbsp rum 1 tsp ground cinnamon Pinch grated nutmeg

Vanilla ice cream

Peel pineapple; leave top leaves intact. Remove eyes and insert whole cloves in openings. Run spit through centre of pineapple. Secure with holding forks; wrap leaves with foil. Place on rotisserie, rotate over medium coals 30 to 40 minutes or until tender, with hood down. Baste often with a mixture of maple syrup, rum, cinnamon and nutmeg. Remove from spit, slice lengthwise through pineaple and leaves; arrange on a platter. Cut crosswise into 1/2-inch slices. Serve with ice cream. Makes 6 servings, about 184 calories each with ice cream.

Toronto Star (ON)
FIN
LIFE, Wednesday, June 5, 1985 533 mots, p. D8

Recipe exchange Crisp lace cookies are quick to cook

MARY McGrath Toronto Star

TORONTO - Crisp, lacy cookies are delicious with everything from a cup of tea to ice cream desserts. Isabella Middleton of Weston sent this recipe when she noticed a request from Mrs. Avery. Isabella Middleton's French Lace Cookies 1 cup all-purpose flour 1 cup finely chopped nuts

1/2 cup corn syrup

1/2 cup butter or margarine or shortening

cup packed brown sugar

Preheat oven to 375 degrees F. Blend flour and nuts. Bring corn syrup, butter and sugar to a boil over medium heat, stirring constantly. Remove from heat. Gradually stir in flour and nuts. Drop by teaspoonfuls about 3 inches apart on to lightly greased baking sheets. Make only 8 or 9 cookies at a time. Bake 5 to 6 minutes. Cool 5 minutes before removing from baking sheet. Makes 4 dozen. Dorothy Goodhand's Frozen Spiced Crab Apples

A reader from Whitby sent this recipe after reading in the April 24 column that Mrs. D. Davidson wanted to pickle crab apples when they come into season this year. Goodhand has tried this recipe several times and says the apples are very nice. 24 small ripe crab apples

cup granulated sugar

1/4 cup honey or corn syrup 1 cup water 2 tbsp lemon juice 1 broken cinnamon stick 1 piece root ginger 6 whole cloves

Few dashes red food coloring

Wash and rub blossom end off apples. Prick apples in several places. Boil remaining ingredients 5 minutes in a frying pan. Add a layer of apples, cover and poach on low heat 8 to 10 minutes or until barely tender. Remove apples, add another layer. When all apples have been poached, strain syrup. Pack apples in small tub-style containers. Pour in syrup, leaving a 1/2-inch headspace; chill. Press crumbled waxed paper on top; freeze. Defrost 1 1/2 hours, serve as a cold meat garnish. Sugar-Coated Peanuts

We had just about given up on Helen Wilson's Jan. 16 request for a recipe called Beer Nuts when this one came along from Marion Kite of St. Catharines. Kite says she buys the raw shelled peanuts at a health food store and that they are delicious with this coating. 1 cup granulated sugar

1/2 cup water

2 cups raw shelled peanuts, skins on

Dissolve sugar in water in a saucepan over medium heat. Add peanuts and cook, stirring often until they are completely sugar-coated and no syrup remains in the saucepan, about 30 minutes. Pour on to an ungreased baking sheet; separate peanuts with a fork. Bake in a preheated 300 degrees F oven for 30 minutes. Stir at 10 minute intervals. Makes 1 pound of candy.

If anyone has a special recipe for a ginger cake, Mrs. E. Bell of Toronto would appreciate a copy.

Ann Altpeter of Toronto wants to make a skewered, deep-fried veal and pork dish called City Chicken but doesn't have a recipe.

These recipes are not tested in The Star kitchen. Send requests and recipes to Recipe Exchange, Star Test Kitchen, Toronto Star, One Yonge St., Toronto M5E 1E6. We regret that requests cannot be taken over the phone and that letters cannot receive a personal reply.

Toronto Star (ON)
FIN
LIFE, Wednesday, June 5, 1985 278 mots, p. D20

BEST BUY RECIPE Spice up supper with peppery sausages

TORONTO - Head for good buys on sweet green peppers and spicy sausages this week and give lunch or supper a lift with this hearty sandwich from the barbecue. Dad and the kids will love it served with tossed salad and something on special from the fruit counter for dessert.

The recipe is from Barbecued Ribs And Other Great Feeds (Random House, $15.95). Grilled Sausage And Peppers 2 medium green bell peppers 2 medium red bell peppers 1 medium onion 2 large cloves garlic, finely chopped Salt and freshly ground black pepper 2 tbsp olive oil 1 1/2 lb (680 g) sweet or hot Italian sausage

2 long loaves Italian bread, split and toasted

Seed peppers and cut into strips or squares. (Use all green peppers if preferred.) Pile in centre of a large rectangle of heavy-duty aluminum foil. Peel and slice onion, place over peppers. Sprinkle with garlic, salt, pepper and oil. Fold foil over vegetables, allowing space for steam but sealing tightly with a double fold. Place at edges of grill near hot coals.

Grill 3 to 4-inch lengths of sausage over hot coals, browning on all sides. While you turn the meat, squirt any leaping flames with water to prevent burning. This will take about 15 to 18 minutes. When sausages are browned, unwrap vegetables. Place sausages over pepper mixture and seal packet again. Move to a hotter section of the grill and cook until sausages are cooked and peppers are tender, 10 to 15 minutes longer. Spoon peppers and sausages on to split and toasted bread. Cut in large sections. Makes 4 to 6 servings.

Toronto Star (ON)
FIN
BUSINESS TODAY, Thursday, June 13, 1985 305 mots, p. C3

Ottawa puts temporary ban on livestock drug

from CP

OTTAWA - OTTAWA (CP) - Health Minister Jake Epp says Canada is temporarily banning the sale and use of the antibiotic chloramphenicol in the treatment of food animals. A final decision will be made on it later this year. Epp says the ban was imposed because of the hardships Prairie hog producers are suffering. Five Western states have blocked the import of Canadian livestock because chlormaphenicol, which some Americans regard as a health hazard, had been used in Canada. Canadian officials say no detectable levels of the antibiotic have been found in tests of Canadian livestock and meat. Manitoba Premier Howard Pawley quotes Iowa Governor Terry Branstad as saying Manitoba hogs will be allowed back into the state. Canada's trade surplus with U.S. hits record

OTTAWA (CDJ) - Canada's trade surplus with the United States widened to a record $15.43 billion (U.S.) in 1984 from $11.6 billion in 1983, says a Statistics Canada reconciliation of U.S. and Canadian trade statistics. Last year was the ninth consecutive year that Canada's exports to the U.S. exceeded imports. Canadian exports to the U.S. last year rose 22.4 per cent to $67.08 billion from $54.79 billion the previous year. U.S. exports to Canada rose 19.8 per cent to $51.65 billion from $43.13 billion. Saskatchewan extends oil incentive program

WEYBURN, Sask. (CP) - Saskatchewan's oil royalty and tax incentive program, which Premier Grant Devine says has been responsible for the creation of more than 4,000 jobs, is being extended to the end of 1986. The program, introduced as part of an oil industry recovery program in 1982, had been scheduled to expire at the end of the year. The program gives a one-year, royalty free period on most new wells.

Toronto Star (ON)
FIN
SPORTS, Thursday, June 13, 1985 905 mots, p. F1

Ball players, owners living in fantasyland

Wayne Parrish Toronto Star

NEW YORK - NEW YORK - Buck Martinez balanced himself on the dugout steps, his lower lip protruding under the pressure of the omnipresent chaw of tobacco. As he spoke, the chaw impeded his pronounciation slightly, but not his ernestness.

"We," he said solemnly, speaking for his millionaire and lesser-paid brothers hanging around the batting cage, cavorting in the outfield and going through the same routines on diamonds throughout the land, "have not at any time said we want a strike."

To those affronted at the notion of a group of men earning an average $350,000 annually staging a work stoppage, Martinez's words probably sound as silly as any uttered during sporting labor negotiations of the past decade. Knowing he had just emerged from a 55-minute meeting in which the Blue Jays unanimously by show of hands in favor of a resolution granting the Major League Players' Association executive board the right to set a strike date, that impression would hardly be impaired.

That's what has become so side-achingly funny about the growing shadow the contract dispute is casting over baseball. As the days and weeks drift by, both sides steadfastly reinforce the cocoon they've built about the negotiations and themselves. Spinning their layers of rhetoric and counter-rhetoric, they remove themselves further and further from the real world of the paying public.

Thus can Martinez utter the words he did and expect them to be given credence by some poor guy who's been saving up for six months but can't get his son the bike he wanted for his birthday because he splurged and took the family to Exhibition Stadium one Sunday afternoon in May. Thus can Don Fehr, a sincere man who is the players' association acting director, adopt the drippingly sarcastic tone he did yesterday when discussing the newly submitted owners' proposal.

Drive salaries down

"They've said all along all they wanted to do was slow the rise of salaries," intoned Fehr. "It became clear today that what they really want to do is drive players' salaries down with a meat axe. They know so little about their own proposal, when we asked them today "how much money do you want to save?' and today again they say, to the nearest $100 million, they can't tell us. Where we are is nowhere. We hope the owners understand that, if they want a confrontation, all they have to do is keep this up."

Clearly, the owners, by their previous actions and the inane comprehensive proposal they submitted yesterday, are bent on a confrontation. It's through those actions and the latest proposal that they have built their cocoon of unreality.

It's a popular, if silly, practice to lay the blame for a mess like this at the feet of the players, to refuse any dispassionate discussion, totally ignore the facts as they stand and settle simply for a: "Those greedy bums don't deserve another cent." Normally, a thinking person might counter with a detailed explanation of how it was the owners, through their own greediness and stupidity, who dug their own grave; that the players aren't asking for anything more; that it's the owners who are now trying to take away players' hard-earned rights merely to protect themselves.

Such a person might also support the accuracy of Fehr's statement when he says the combined effect of a) a salary cap in whmch no team over the average payroll could sign free agents, and b) a revised arbitration format under which players would qualify after three years instead of two and couldn't receive more than a 100-per-cent salary increase, would be to decrease salary levels. One might speculate on the fate of the Jimmy Keys and Tony Fernandezes and wonder whether in 1990 they'd be earning as much as the Joey McLaughlins and Roy Lee Jacksons were in 1983.

No sympathy left

One might go through all that and prove that, until the owners come up with some conclusive documentation of financial catastrophe, the players are on the right side of the fence in this one. But in listening to Martinez and Fehr yesterday, another, more vital, realization struck - that neither side here is worthy of sympathy or even empathy.

The fact logic is on the players' side doesn't make them any more noble. The prospect that either side thinks it can win a fight like this makes both the more childish. And the fact neither really gives a hoot in hell about the people who pay the bills, that they've become so shut off in their own little world, makes both faintly despicable.

There are times I think the best thing that could happen would be if the players went on strike, the owners locked them out and nobody budged for a year. Or two. Or three. Or forever.

I know such a view would be as unpopular as it is unrealistic, unlikely to attract even minority support. In Toronto it might even be seen, this summer of summers, as bordering on heresy.

If so, put it down to fatigue: I'm dead tired of the ernestness, the posturing, the pronouncements, the whole labor negotiations scene. Once upon a time, it seemed to matter what the issues were, which side stood on the most solid philosophical ground. At this point, I can't really say I care any more.

Of course, that may put me in the biggest majority of all.

Toronto Star (ON)
FIN
REVIEW, Tuesday, June 18, 1985 352 mots, p. B3

Villarosa is a real gem

Jack Miller Toronto Star

TORONTO - In years of searching that uncovered only a handful of really special Italian restaurants, none has given us a better feeling than Villarosa in Mississauga.

That includes every aspect - food, service, cleanliness, decor, atmosphere, table settings and - every night but Monday - one of the best dinner pianists we've heard in the Metro area (we don't satisfy easily on dinner-pianists - we compare everyone to Gene DiNovi in the Le Serre lounge at the Four Seasons and practically no one comes close).

Dinner started with hot, fluffy-light crusty slices of bread with a tangy tomato and cheese topping (free, of course).

As a starter, my wife had a half-order of the cannelloni ($7.25 as a main course) which is unusually rich with both a meat stuffing and a meat sauce and I tried the Caesar salad ($3) and found it creamy and mild.

Her chicken parmigiana ($9) was a large serving, done to perfection, and the spaghetti that came with it was excellent. My veal scallopine ($9.75) was tender and ample, covered with a dark marsala sauce laced with small mushrooms. I ordered lasagne on the side instead of vegetables and found it moist and rich, although the food combination made the meal extremely filling.

Desserts kept up the standard - zabaglione (light, creamy and sweet at $2) and strawberries with orange brandy ($3.50).

The cheque, including a $6.75 half-litre of the house white wine (Bianco Fiore) and tax, was $42.18. - Jack Miller

The Star's daily restaurant review

TABLE FOR TWO Villarosa, 380 Lakeshore Rd. E. Mississauga. 278-7930 Italian cuisine; seats 100 comfortably; pasta entrees $6 to $11.50, other entrees $9 to $24; open for lunch Monday to Friday, noon to 3 p.m., open for dinner six days from 5 p.m., closing at 11 p.m. Monday to Thursday, at 11.30 p.m. Friday and Saturday, usually closed Sunday (with exceptions for the likes of Father's Day); easy wheelchair access; no no-smoking area (but they'll try to improvise); reservations available; free parking; takes major cards.

Toronto Star (ON)
FIN
REVIEW, Monday, June 24, 1985 393 mots, p. D3

A tangy taste of Peru

Chris Chenoweth

TORONTO - The Boulevard Cafe is perhaps one of the most pleasant eating spots I have visited in Toronto.

Extremely helpful staffers will answer all questions or make a suggestion if asked about the menu - but they will also leave you alone to dine in relaxed peace. Several tables on the porch were filled with singles who apparently did not feel out of place or isolated by the warm, friendly atmosphere.

To start the meal, a generous helping of complimentary Brazilian cornbread which was so tasty that my guest and I quickly finished off the basket by the time dinner arrived.

My partner started her dinner with the Empanada, a starter of a delicious spicy chicken pastry accompanied by a side-bowl of Peruvian tomatoes, onions and hot spices ($3.50).

I really enjoyed the camarones al ajillo, a plate of five huge, spiced garlic shrimps lightly covered in a pimento and wine sauce ($5.50).

For the main course, my guest dived into a large portion of Estosado, a veal dish covered in cream sauce and white wine with parmesan chesse ($9.25). The veal was tender and well-prepared, and served over a healthy-sized bed of linguini.

I ordered a plate of Pollo al Vino, Peruvian-styled chicken in a wine sauce that was so tender it fell into my fork as I cut into the meat ($9.50). A serving of rice and crisp broccoli topped off an excellent main course.

For dessert, the strawberry tart was exceptional - no sugar glaze to destroy the tangy taste of the fruit, and the crust was perfect ($3.25).

The cheque, including a $13.50 litre of L'Epayrie French house wine, and tax, came to $45 without tip. - Chris Chenoweth

The Star's daily restaurant review

TABLE FOR TWO Boulevard Cafe 161 Harbord St. 961-7676 Peruvian cuisine; seats 75 comfortably inside and 50 on the patio. Starters between $3.50 and $6.50; Salads $2.50 to $5.75; main courses between $6.75 and $11.50. Fully licensed. Open for lunch at noon to 4 p.m. and for dinner 5:30 to 10:30 p.m. Monday to Saturday; with Sunday brunch between 11-4 p.m. and Sunday dinner until 10 p.m. Easy wheelchair access; no non-smoking area. Reservations required for large parties only. Takes major credit cards.

Toronto Star (ON)
FIN
NEWS, Tuesday, June 25, 1985 626 mots, p. A14

Opposition gains in Mexico could upset debt management

Gwynne Dyer

LONDON - LONDON - Wherever Mexican President Miguel de la Madrid Hurtado goes he is accompanied by a portable telecommunications outfit so he can fight the endless debt war that has become the Mexican government's major preoccupation.

Mexico's foreign debt of $96 billion makes it the world's second biggest debtor, only a whisker behind Brazil, but Mexico has oil. Seventy per cent of its oil earnings of $16 billion this year are going just to pay the interest on its debt, but it has kept the payments up.

President Miguel de la Madrid Hurtado has also imposed a savage austerity program on the 78 million Mexicans, and the international banking community sees him as its star pupil. Three months ago it rewarded him by negotiating an unprecedented agreement that rescheduled over half the debt - $48.5 billion - over a period of 14 years, and significantly cut the interest rate on most of it.

De la Madrid's problem is that all this international good will has been bought by domestic policies that have cut real wages by a third in two years (for the 50 per cent of the population who receive regular wages at all). The hardship for many Mexicans is severe: a recent survey showed that 65 per cent of the population no longer eat meat, and 80 per cent have given up eggs - and Mexico faces mid-term elections on July 7.

All 400 seats in Congress and seven state governorships are at stake, plus thousands of local council seats. In normal times the government would not worry much, for the ruling Institutional Revolutionary Party (PRI) has not lost an election at the state or national level since 1929. However, these are not normal times.

Mexico is, in effect, a one-party state, in which all major trends of political opinion are represented within the PRI. All the forms of democracy are observed, including legal opposition parties running in every election, but they never win over 25 per cent of the national vote. The PRI owes its dominance to a vast bureaucratic structure that penetrates into every city street and every village in the country, and purchases the support of the locally influential people by providing them with jobs, privileges or just money.

In Mexico's present circumstances, however, with money so scarce and malnutrition and discontent rampant everywhere, the old methods may be losing their effectiveness. The PRI can afford to lose quite a few seats in Congress and still keep a comfortable majority, but if it loses an entire state - Sonora seems the likeliest - it will mark a revolution in Mexican politics.

It's not that the opposition are revolutionaries, by any means. The parties of the left are hopelessly splintered, and the PRI's main challenger, the National Action Party (PAN), is a conservative party strongly backed by private business. But if the election were to produce a PAN governor in Sonora, it would destroy the most potent myth in Mexican politics: that only the PRI can win elections.

Much of the PRI's strength comes from that self-fulfilling prophecy, and if it were to be shown wrong then Mexico's reputation for political stability and popular submissiveness might begin to slide too. President de la Madrid's ability to "manage" the domestic crisis would be gravely undermined, and the international banks would get very nervous indeed.

Perceptions are very important in politics, especially in a time of crisis. President de la Madrid has three more years in office, and he has done a superb job of keeping the situation under control, but huge numbers of Mexicans are living on the ragged edge of desperation. * Gwynne Dyer is a Newfoundland-born writer who specializes in defence and international affairs.

Toronto Star (ON)
FIN
REVIEW, Tuesday, June 25, 1985 497 mots, p. E3

Alex' haggis is grand

Joyce McKerrow

TORONTO - Sure proof of the legendary canniness of Scots is that they are able to get people to pay to eat haggis. Though there is a tradition of fine Scottish cooking, most people think of haggis, meat pies and broth.

What The Croft owner Alex Findlay does well is make his haggis palatable. The Croft is a comfortable neighborhood spot whose front room is a local pub. There was a party of 40 dart players there the night we visited, many of whom had forgotten what they had ordered in advance, but the staff was unflappable and our orders were taken without delay.

It's the waitresses and not the tartan wallpaper that give this place its heart.

We started with the homemade Scotch broth ($1.25) which was hearty with plenty of lamb. I had the jumbo shrimp cocktail ($5). Four shrimps out on a limb in a glass with seafood sauce. I'd pass on this. We ordered a bottle of Valpolicella at $8.95. For the main course my husband had prime rib of beef, man-size cut rare, at $11.25. The waitress said she'd check to see if the kitchen had a rare piece. It didn't, so he opted for medium-rare, a hefty piece of beef, accompanied by a salad, choice of potatoes and turnips. His verdict: "Very good."

I ordered the haggis with peas, potatoes and a salad ($8). It's not the haggis I remember, but then that was to its advantage. Haggis ranks somewhere between tripe and onions and bread and water for me, but whatever Alex has done to his haggis it sure is tasty. It has more of the texture and taste of blood sausage. The barley is ground and the dish comes in a large slice.

For dessert I had Scottish trifle (at least that's what the menu said it was). It turned out to be Jello, custard, sponge, canned fruit and whipped cream, a poor substitute for the real thing. But at $1.75 I should have known better. The rest of the dessert menu looked equally ordinary.

Total bill for two with wine was $36.20 excluding tax and tip.

On another visit I tried the surf and turf: Lobster tail and filet mignon with a wine and mushroom sauce. Quite disappointing at $16.50. My husband's Scottish steak pie at $8.75 met with his approval. Our two trips suggest that sticking to the beef and Scottish dishes is the best bet. - Joyce McKerrow

The Star's daily restaurant review

TABLE FOR TWO The Croft 1311 Queen St. E. 461-1234 Scottish cuisine; seats 124; entrees $6 to $16; full licence; lunch from 11 a.m. to 2.30 p.m. Tuesday to Friday; dinner 4.30 p.m. to 9 p.m. Monday to Thursday, 4.30 p.m. to 10 p.m. Friday and Saturday; no-smoking area; easy access for handicapped; reservations recommended Friday and Saturday evenings; takes Visa, MasterCard and Diners Club.

Toronto Star (ON)
FIN
BUSINESS TODAY, Wednesday, June 26, 1985 161 mots, p. E2

Hog producers argue against U.S. duties

from CP

WASHINGTON - WASHINGTON (CP) - Canadian hog and pork producers have wrapped up a lengthy uphill battle to prevent permanent import duties on their products, saying the U.S. industry's woes arise primarily from the powerful American dollar and reduced demand for pork.

Representatives of the Canadian Pork Council and the Canadian Meat Council told the quasi-judicial U.S. International Trade Commission yesterday that hog and pork imports from Canada are not the cause of depressed prices in the United States.

Among other things, they cited figures showing that a five-week-old ban by some U.S. states on imports of Canadian hogs had not led to an increase in U.S. prices, despite the decrease in supply.

The commission is hearing final arguments on a petition filed last year by the U.S. National Pork Producers Council that seeks to have the U.S. government impose permanent penalty duties on imports of Canadian hogs and pork.

Toronto Star (ON)
FIN
LIFE, Tuesday, July 9, 1985 1816 mots, p. D1

No Headline

This grilled appetizer from Gail Duff's The Barbecue Book (Raincoast Books, $12.95) is easy, quick and superb. Because the kebabs are cooked over really hot coals, you can cook them as the barbecue cools down a bit for other dishes that require only a medium hot grill. The combination of the bananas and bacon, and the flavor of the basting sauce, is Caribbean cuisine at its best and will set you up for anything coming off the grill later. 4 small, firm bananas 4 slices bacon 3 tbsp oil 1 tbsp cider vinegar

1/4 tsp ground cinnamon 2 sage leaves, chopped

Cut each banana into four pieces, crosswise. Cut each slice of bacon into five pieces. Place alternate pieces of bacon and banana on four skewers. Beat together the oil, vinegar, cinnamon and sage leaves. Brush mixture over the bananas and bacon, cook four to five inches over very hot coals for 5 to 7 minutes, turning several times. Serves four, 228 calories per kebab. Spicy Peanut Chicken

This recipe from Diane Rozas's Chicken Breasts ($12.95, distributed by General Publishing) has two ingredients you may never have put together before - peanut butter and chili peppers. It's a common combination in Indonesia, where there is some of the finest cuisine in the world. If you've never tried Indonesian food, you owe it to yourself and whoever you are feeding to try this chicken dish. You won't regret it. Rozas calls for 100 per cent peanut butter, no salt or sugar added. You can get this at health food stores. I used a regular supermarket variety smooth peanut butter and it worked out well.

1/2 cup smooth peanut butter 5 tbsp soya sauce 1 tbsp brown sugar 2 tbsp water 2 garlic cloves, minced 1 tbsp fresh lemon juice 1 tsp dried crushed red chilies (or 1/2 tsp dried chili flakes)

1/2 tsp ground cinnamon 4 tbsp butter 1 onion, chopped 2 whole chicken breasts (about 2 lbs) halved

For the marinade: In a blender or a food processor, combine the first eight ingredients until smooth. Put mixture in a saucepan over low heat. Add butter and stir in as it melts. Let mixture simmer for 5 minutes. (It should look like thick chocolate.) Let cool to room temperature.

Put the onion and chicken breasts in a shallow glass or ceramic dish in one layer. Coat the chicken and onions with the marinade and let stand, covered, for 12 hours at room temperature or 24 hours in the refrigerator.

Prepare the barbecue grill. Cook chicken pieces seven to eight inches above the coals for about 4 or 5 minutes on each side, turning several times during the cooking process. Serves four, 509 calories per serving. Luther's Barbecued Ribs

Jeanne Voltz, author of Barbecued Ribs And Other Great Feeds ($15.95, Random House) got this recipe for ribs from her husband, Luther. It uses a Florida basting sauce that is piquant but not overwhelming. The taste of the pork ribs comes right through. This sauce goes well with chicken, too, according to Voltz, but you should substitute lemons for limes with barbecued poultry. 4 to 5 lbs spareribs Florida Barbecue Sauce (recipe follows)

Brush one side of ribs lightly with sauce and place about six inches above the coals. Turn when that side is slightly brown, about 10 minutes. Brush the upper side and turn over. Brush on the barbecue sauce and turn every 10 minutes for about one hour, or until done. (You can check by cutting near the bone in the centre section of the rib strip. If the juices run clear or golden, the ribs are done. The amount of time depends upon the heat of your coals. Our ribs took only 47 minutes.) Serve with a side bowl of the sauce. Makes four to six servings, 499 calories per 4 ounces of cooked rib meat. Florida Barbecue Sauce: 1 cup butter or margarine

1/2 cup cider vinegar

1/2 cup ketchup 2 1/2 ounces prepared horseradish Juice of 3 limes

1/2 tsp salt

1/2 tbsp Worcestershire sauce

1/2 tsp hot pepper sauce (Tabasco, red pepper sauce or Bajan sauce)

In a medium-size, stainless steel or enamel saucepan, melt the butter or margarine slowly. Stir in the rest of the ingredients and simmer uncovered for 20 to 25 minutes to blend the flavors. Grilled Corn

Fresh corn on the grill is one of the great wonders of the summer and if you have never tried it, you are missing the ultimate way of munching a cob. You can do it simply by peeling down the leaves of a cob carefully (don't detach them), removing the silk, wrapping the leaves back around the cob, securing it with a string, plunking the cobs in cold water for 30 minutes and then throwing them on the grill until the outer leaves turn dark. But this variation from The Grilling Book by A. Cort Sinnes, Jay Harlow and Earl Thollander ($16.95, disributed by General Publishing), is by far the best I've tried. Preparation time: 10 minutes Cooking time: 10 to 15 minutes 4 ears fresh sweet corn

1/4 cup butter, softened Salt and pepper to taste 1 tsp chili powder

Peel back leaves of each corn cob, leaving them attached at the base. Remove silk. Combine the butter, salt and pepper to taste and the chili powder and rub mixture lightly all over the corn. Fold leaves back up, tie with a string at top. Grill over a hot to moderate fire until the outer leaves are charred, about 10 to 15 minutes. Serves four, 170 calories per serving. Turkey With Herbs

The phone rings on a Wednesday. Guess what? The baseball team got together and decided that if they win the championship tomorrow, you're going to have the banquet at your house because, after all, you're the manager.

The team wins. Drat.

But it's no problem if you've got a little lead time to thaw a turkey. And if the team wants to have the banquet Saturday, so much the better, because a turkey can take a long time on the barbecue. But it's worth it.

The easiest way to cook it is with a rotating spit attachment. But you can barbecue a whole turkey right on the grill and have superb results. That's the way we did it for this recipe from The Barbecue Book. You don't cook it directly over the coals. Use a drip pan underneath the bird in a barbecue with a top and arrange the coals all around the outside of the barbecue to prevent flare-ups and burning. This is also a perfect time to use a hardwood "aromatic" chunk - hickory or mesquite, for example - to flavor the smoke. One chunk of mesquite wrapped tightly in foil with fork holes

punched through the foil was tested for this turkey.

To judge how big a bird to buy, figure 3/4 to 1 pound per person if the turkey is less than 14 pounds, and 1/2 to 3/4 pound for each serving if it's larger.

And turkey is appropriate, too, if the ball team loses. Preparation time: 20 minutes Cooking time: We tested a 7 1/4 lb turkey. It took 2 3/4 hours. A 16 to 20 lb turkey takes 4 1/2 to 5 hours, according to The Barbecue Book. Resting time: 20 to 30 minutes 1 16- to 20-lb turkey Freshly ground black pepper 1 lemon, thinly sliced 1 orange, thinly sliced 2 large sprigs each of parlsey, thyme, marjoram, tarragon, sage Basting sauce:

1/2 cup butter Grated rind and juice of 1/2 lemon Grated rind and juice of 1 medium orange

1/4 cup chopped parsley 2 tbsp chopped thyme 2 tbsp chopped marjoram 2 tbsp chopped tarragon

Season the body cavity of the bird with pepper. Fill it with sliced lemon, orange and the herb sprigs. Secure wings under the back. Tie the legs to the body. Insert a meat thermometer into the thickest portion of the thigh with the point away from the bone.

Put turkey directly on the grill over the drip pan. Melt butter, mix basting ingredients into it. Brush turkey with the basting mixture. Cook 4 1/2 to 5 hours or until the internal thermometer reads 180 degrees F (80 C), basting frequently and adding charcoal as necessary to keep the temperature high. You'll probably go through a good sized bag of briquets.

Remove turkey from grill when done, wrap in foil and leave to stand for 20 to 30 minutes before carving. Grill-roasted Potatoes

I love the charred skin of potatoes baked over coals. The trick is to turn them often so the heat gets to all sides. The only ingredient is a baking potato itself. Simply scrub the potatoes clean and plop them on the grill. Large baking potatoes will take between 1 and 1 1/2 hours, smaller ones 45 minutes to an hour. You can also do sweet potatoes, which will take between 45 minutes and an hour. Each potato with 1 tbsp of butter, 179 calories. Tenderloin Steaks With Mozzarella

This recipe from Duff's The Barbecue Book is expensive because it needs the tenderloin to work properly. A rib eye steak - slightly less expensive and a good substitute for filet if you are simply seasoning and grilling - doesn't work as well because it's not solid and the cheese melts through. This recipe is terrific for a dinner party steak when you want to impress your guests with an unusual version al Italia. Preparation time: 15 minutes Marinating time: 30 minutes Cooking time: 10 to 15 minutes 8 filet steaks, 1 inch thick Marinade (recipe follows)

1/4 lb (125 g) Mozzarella cheese 8 black olives

Cut a crossways slit in each filet, 3/4 of the way through to create a pocket. In a large, flat dish, coat the filets with the marinade, making sure you coat the inside pockets as well. Cover and set aside for a minimum 30 minutes at room temperature.

Cut eight small, thin slices of Mozzarella cheese. Halve and pit the black olives. Push a slice of cheese and two olive halves into each steak pocket. Cook four to six inches above hot coals five to eight minutes on each side, or to your liking. Note: Because the steaks are slit, they take less time on the grill to cook than whole, one-inch filets. Serves eight, 393 calories for every 4-ounce serving.

Marinade:

1/2 cup (125 mL) dry red wine

4 tbsp oil ( 1/4 cup) (good olive oil recommended)

2 tbsp chopped thyme

1 garlic clove crushed

Pepper, freshly ground to taste

Simply combine all the marinade ingredients. Recipes tested and adapted by Star food writer David Kingsmill.

Toronto Star (ON)
FIN
LIFE, Wednesday, July 10, 1985 2071 mots, p. D1

Add some spice to summer barbecues

David Kingsmill Toronto Star

TORONTO - Okay, quick: Write down everything you've barbecued so far this summer.

I'll just step out of the room in case you mumble while thinking about the answers. Dum de dum dum. Dum de dee dee. Doodle daddle doo. Bebob shebam. Okay, I'm back.

Now, let's see . . . the overwhelming number of you have barbecued hamburgers, steaks and hot dogs. Close behind are chicken legs and thighs, then chicken breasts. Some of you grilled ribs and pork chops and still others barbecued lamb chops. But not many. A few, only a few, dared a whole chicken and even fewer a roast beef.

And in almost every case, you prepared the meat the same way you did last year. Right? Now I ask you, is this some sort of tradition you're following?

Barbecuing is a very personal thing. We have all barbecued the perfect burger, the perfect steak, and the perfect chicken leg. Friends and families have devoured our food, praised the cook, and demanded to know the secret ingredient. With such accolades, and with the exception of only a few burned mishaps, why should we tinker with success? And that, I submit, is the reason we don't extend ourselves and experiment.

The barbecue can cook hundreds of foods with the same simplicity and ease as it cooks the standards.

Don't believe it? Read on. Recipes from four of the best new barbecue cookbooks have been taken to whip up your imagination. They are all easy because, after all, barbecuing is easy.

Banana and Bacon Kebabs

This grilled appetizer from Gail Duff's The Barbecue Book (Raincoast Books, $12.95) is easy, quick and superb. Because the kebabs are cooked over really hot coals, you can cook them as the barbecue cools down a bit for other dishes that require only a medium hot grill. The combination of the bananas and bacon, and the flavor of the basting sauce, is Caribbean cuisine at its best and will set you up for anything coming off the grill later. 4 small, firm bananas 4 slices bacon 3 tbsp oil 1 tbsp cider vinegar

1/4 tsp ground cinnamon 2 sage leaves, chopped

Cut each banana into four pieces, crosswise. Cut each slice of bacon into five pieces. Place alternate pieces of bacon and banana on four skewers. Beat together the oil, vinegar, cinnamon and sage leaves. Brush mixture over the bananas and bacon, cook four to five inches over very hot coals for 5 to 7 minutes, turning several times. Serves four, 228 calories per kebab. Spicy Peanut Chicken

This recipe from Diane Rozas's Chicken Breasts ($12.95, distributed by General Publishing) has two ingredients you may never have put together before - peanut butter and chili peppers. It's a common combination in Indonesia, where there is some of the finest cuisine in the world. If you've never tried Indonesian food, you owe it to yourself and whoever you are feeding to try this chicken dish. You won't regret it. Rozas calls for 100 per cent peanut butter, no salt or sugar added. You can get this at health food stores. I used a regular supermarket variety smooth peanut butter and it worked out well.

1/2 cup smooth peanut butter 5 tbsp soya sauce 1 tbsp brown sugar 2 tbsp water 2 garlic cloves, minced 1 tbsp fresh lemon juice 1 tsp dried crushed red chilies (or 1/2 tsp dried chili flakes)

1/2 tsp ground cinnamon 4 tbsp butter 1 onion, chopped 2 whole chicken breasts (about 2 lbs) halved

For the marinade: In a blender or a food processor, combine the first eight ingredients until smooth. Put mixture in a saucepan over low heat. Add butter and stir in as it melts. Let mixture simmer for 5 minutes. (It should look like thick chocolate.) Let cool to room temperature.

Put the onion and chicken breasts in a shallow glass or ceramic dish in one layer. Coat the chicken and onions with the marinade and let stand, covered, for 12 hours at room temperature or 24 hours in the refrigerator.

Prepare the barbecue grill. Cook chicken pieces seven to eight inches above the coals for about 4 or 5 minutes on each side, turning several times during the cooking process. Serves four, 509 calories per serving. Luther's Barbecued Ribs

Jeanne Voltz, author of Barbecued Ribs And Other Great Feeds ($15.95, Random House) got this recipe for ribs from her husband, Luther. It uses a Florida basting sauce that is piquant but not overwhelming. The taste of the pork ribs comes right through. This sauce goes well with chicken, too, according to Voltz, but you should substitute lemons for limes with barbecued poultry. 4 to 5 lbs spareribs Florida Barbecue Sauce (recipe follows)

Brush one side of ribs lightly with sauce and place about six inches above the coals. Turn when that side is slightly brown, about 10 minutes. Brush the upper side and turn over. Brush on the barbecue sauce and turn every 10 minutes for about one hour, or until done. (You can check by cutting near the bone in the centre section of the rib strip. If the juices run clear or golden, the ribs are done. The amount of time depends upon the heat of your coals. Our ribs took only 47 minutes.) Serve with a side bowl of the sauce. Makes four to six servings, 499 calories per 4 ounces of cooked rib meat. Florida Barbecue Sauce: 1 cup butter or margarine

1/2 cup cider vinegar

1/2 cup ketchup 2 1/2 ounces prepared horseradish Juice of 3 limes

1/2 tsp salt

1/2 tbsp Worcestershire sauce

1/2 tsp hot pepper sauce (Tabasco, red pepper sauce or Bajan sauce)

In a medium-size, stainless steel or enamel saucepan, melt the butter or margarine slowly. Stir in the rest of the ingredients and simmer uncovered for 20 to 25 minutes to blend the flavors. Grilled Corn

Fresh corn on the grill is one of the great wonders of the summer and if you have never tried it, you are missing the ultimate way of munching a cob. You can do it simply by peeling down the leaves of a cob carefully (don't detach them), removing the silk, wrapping the leaves back around the cob, securing it with a string, plunking the cobs in cold water for 30 minutes and then throwing them on the grill until the outer leaves turn dark. But this variation from The Grilling Book by A. Cort Sinnes, Jay Harlow and Earl Thollander ($16.95, disributed by General Publishing), is by far the best I've tried. Preparation time: 10 minutes Cooking time: 10 to 15 minutes 4 ears fresh sweet corn

1/4 cup butter, softened Salt and pepper to taste 1 tsp chili powder

Peel back leaves of each corn cob, leaving them attached at the base. Remove silk. Combine the butter, salt and pepper to taste and the chili powder and rub mixture lightly all over the corn. Fold leaves back up, tie with a string at top. Grill over a hot to moderate fire until the outer leaves are charred, about 10 to 15 minutes. Serves four, 170 calories per serving. Turkey With Herbs

The phone rings on a Wednesday. Guess what? The baseball team got together and decided that if they win the championship tomorrow, you're going to have the banquet at your house because, after all, you're the manager.

The team wins. Drat.

But it's no problem if you've got a little lead time to thaw a turkey. And if the team wants to have the banquet Saturday, so much the better, because a turkey can take a long time on the barbecue. But it's worth it.

The easiest way to cook it is with a rotating spit attachment. But you can barbecue a whole turkey right on the grill and have superb results. That's the way we did it for this recipe from The Barbecue Book. You don't cook it directly over the coals. Use a drip pan underneath the bird in a barbecue with a top and arrange the coals all around the outside of the barbecue to prevent flare-ups and burning. This is also a perfect time to use a hardwood "aromatic" chunk - hickory or mesquite, for example - to flavor the smoke. One chunk of mesquite wrapped tightly in foil with fork holes

punched through the foil was tested for this turkey.

To judge how big a bird to buy, figure 3/4 to 1 pound per person if the turkey is less than 14 pounds, and 1/2 to 3/4 pound for each serving if it's larger.

And turkey is appropriate, too, if the ball team loses. Preparation time: 20 minutes Cooking time: We tested a 7 1/4 lb turkey. It took 2 3/4 hours. A 16 to 20 lb turkey takes 4 1/2 to 5 hours, according to The Barbecue Book. Resting time: 20 to 30 minutes 1 16- to 20-lb turkey Freshly ground black pepper 1 lemon, thinly sliced 1 orange, thinly sliced 2 large sprigs each of parlsey, thyme, marjoram, tarragon, sage Basting sauce:

1/2 cup butter Grated rind and juice of 1/2 lemon Grated rind and juice of 1 medium orange

1/4 cup chopped parsley 2 tbsp chopped thyme 2 tbsp chopped marjoram 2 tbsp chopped tarragon

Season the body cavity of the bird with pepper. Fill it with sliced lemon, orange and the herb sprigs. Secure wings under the back. Tie the legs to the body. Insert a meat thermometer into the thickest portion of the thigh with the point away from the bone.

Put turkey directly on the grill over the drip pan. Melt butter, mix basting ingredients into it. Brush turkey with the basting mixture. Cook 4 1/2 to 5 hours or until the internal thermometer reads 180 degrees F (80 C), basting frequently and adding charcoal as necessary to keep the temperature high. You'll probably go through a good sized bag of briquets.

Remove turkey from grill when done, wrap in foil and leave to stand for 20 to 30 minutes before carving. Grill-roasted Potatoes

I love the charred skin of potatoes baked over coals. The trick is to turn them often so the heat gets to all sides. The only ingredient is a baking potato itself. Simply scrub the potatoes clean and plop them on the grill. Large baking potatoes will take between 1 and 1 1/2 hours, smaller ones 45 minutes to an hour. You can also do sweet potatoes, which will take between 45 minutes and an hour. Each potato with 1 tbsp of butter, 179 calories. Tenderloin Steaks

This recipe from Duff's The Barbecue Book is expensive because it needs the tenderloin to work properly. A rib eye steak - slightly less expensive and a good substitute for filet if you are simply seasoning and grilling - doesn't work as well because it's not solid and the cheese melts through. This recipe is terrific for a dinner party steak when you want to impress your guests with an unusual version al Italia. Preparation time: 15 minutes Marinating time: 30 minutes Cooking time: 10 to 15 minutes 8 filet steaks, 1 inch thick Marinade (recipe follows)

1/4 lb (125 g) Mozzarella cheese 8 black olives

Cut a crossways slit in each filet, 3/4 of the way through to create a pocket. In a large, flat dish, coat the filets with the marinade, making sure you coat the inside pockets as well. Cover and set aside for a minimum 30 minutes at room temperature.

Cut eight small, thin slices of Mozzarella cheese. Halve and pit the black olives. Push a slice of cheese and two olive halves into each steak pocket. Cook four to six inches above hot coals five to eight minutes on each side, or to your liking. Note: Because the steaks are slit, they take less time on the grill to cook than whole, one-inch filets. Serves eight, 393 calories for every 4-ounce serving.

Marinade:

1/2 cup (125 mL) dry red wine

4 tbsp oil ( 1/4 cup) (good olive oil recommended)

2 tbsp chopped thyme

1 garlic clove crushed

Pepper, freshly ground to taste

Simply combine all the marinade ingredients. Recipes tested and adapted by Star food writer David Kingsmill.

Toronto Star (ON)
FIN
LIFE, Wednesday, July 10, 1985 698 mots, p. D4

Spice cookies great with lemonade

Mary McGrath Toronto Star

TORONTO - Old-fashioned spice cookies are just the thing to enjoy with frosty lemonade on warm summer days. If the idea sounds good to you, why not try this recipe and fill the kitchen cookie jar before the next heat wave hits? Vera Shaw of Toronto sent it after she noticed Jackie Terry's request for a soft spice cookie made with molasses. Vera Shaw's Soft Molasses Cookies

3/4 cup shortening

1/4 cup brown sugar 1 egg 1 1/2 cups molasses 5 cups all-purpose flour

1/2 cup hot water 4 tsp baking soda 1 tsp salt 2 tsp ginger

1/2 tsp each: cinnamon, nutmeg and cloves

Cream shortening and sugar. Beat in egg, molasses and 2 cups flour. (Use sweet, not bitter molasses.) Stir in hot water, then add remaining flour sifted with soda, salt and spices. Cover and refrigerate until firm. Roll to a 6/8- to 1/4-inch thickness on a floured board. Cut with cookie cutters. Bake in a preheated 350 to 375 degree F oven 10 to 12 minutes or until firm and lightly browned. Mrs. Brown's City Chicken

The only time you come across chicken in this recipe is in the title. This version of the popular dish belongs to Mrs. A. Brown of Fonthill, who tells Ann Altpeter that it is tasty and fairly easy to make.

1/2 lb veal cutlet

1/2 lb pork steak Salt and pepper Bread crumbs Parmesan cheese Parsley 1 egg, slightly beaten Vegetable oil

Season meat with salt and pepper. Cut into small cubes; thread on wooden skewers. Mix bread crumbs with a little cheese and parsley. Roll meat cubes in egg, then in bread crumb mixture. Brown in oil. Cover with foil and place in a preheated 325 degree F oven for 20 minutes. Makes 6 skewers. J. Twomey's Salmon Loaf

Salmon loaf is another summer favorite and this recipe can be adapted to serve two instead of six with good results, says sender J.T. Twomey of St. Catharines. It's another recipe for Mrs. Halsted's collection. 3 7 3/4-oz cans flaked salmon, drained 3 cups bread crumbs

3/4 cup milk 3 eggs, lightly beaten 2 tbsp grated onion

1/2 cup chopped parsley

1/4 cup lemon juice 1 tsp salt

Freshly ground black pepper

Preheat oven to 375 degrees F. Combine all ingredients in a large bowl. Season with pepper. Spoon into a greased loaf pan or ring mold. Bake 40 minutes or until firm. Serve hot with white sauce to which 2 chopped hard-cooked eggs have been added, or cold with relish or cucumber dressing. Makes 6 servings. * If you make rhubarb jam with an orange jelly powder, Elma Fairman of Trenton is interested in trying the recipe. * Ann Robertson says her husband still remembers turkey with oatmeal stuffing that his mother made when he was a child. She would like to make it for him but is having trouble finding the right recipe. Can anyone help? * Alice Kingston of Scarborough says her family was delighted with the taste of a bottle of zucchini relish she brought home from the Fergus market. Turmeric, diced red pepper and celery seeds are some of the ingredients. She would appreciate any help that zucchini relish picklers could give her with a recipe. * Joan Brett of Caledon East says she is at a loss about how to use the horseradish plants in the family garden. She would appreciate any recipes that you might have to share, especially some unusual ones. * Recipes for quiche and salads to serve with them are needed by Miss Nellie Garside of Toronto. * Mrs. J. Bailie of Agincourt wants to try making flour tortillas and hopes that someone has a recipe for her. * The recipe for Huguenot Torte is missing from Mrs. Nora Watts' collection and she hopes that someone else who clipped it has a copy to share. * These recipes are not tested in The Star kitchen. Send requests and recipes to Recipe Exchange, Star Test Kitchen, Toronto Star, One Yonge St., Toronto M5E 1E6. We regret requests cannot be taken over the phone and letters cannot receive a personal reply.

Toronto Star (ON)
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LIFE, Wednesday, July 10, 1985 361 mots, p. D7

Following safety rules important for picnics

The Canadian Press

It doesn't matter if you're planning a picnic for five or 50 people, you must go through the same planning stages, a home economist with the Ontario Ministry of Agriculture and Food says.

Nancy Jacky says organization is the key to a successful picnic for a crowd. Factors that must be considered include the type of meal to be served, the location and the number of guests. Lists should be made of all tasks and items to buy.

To ensure food is safe at a picnic, the major thing to consider is the maintaining of proper food temperatures.

"When going on a picnic, the big thing is to keep cold foods cold (below 5 C) and hot foods hot (above 60 C)," Jacky says. "Mayonnaise spoils very rapidly when combined with other things so foods like potato or macaroni salad must be kept very cold.

"They shouldn't be kept at room temperature for longer than two hours, or one hour on an outdoor picnic table because it's generally hotter."

To keep foods cold enough, they should be made a day ahead of the event, refrigerated so they are completely chilled, transported in a cooler and then served on beds of ice or ice packs.

The dishes should not be allowed to warm up because the temperature and moisture of the food provide an ideal breeding ground for food poisoning bacteria.

Dishes containing cream, eggs, cheese and meats are ideal candidates for spoilage.

Other potentially unsafe foods include raw and cooked poultry, fish and fish salad, processed meats such as bologna, wieners and ham, cooked vegetables such as peas and beans, oatmeal, custards, puddings, whipped cream, shellfish, dressings, gravies, sauces and canned meats that have been opened.

Safe foods are nuts and peanut butter, bread products, jam, honey, candy, butter, cooking oils, margarine, raw fruits and vegetables, dried sausages, salami and pepperoni, pickles and relishes, and unopened canned fish and meat.

It is especially important to adhere to safe practices when handling meats, Jacky says, particularly if the meat has been mixed with other foods - for example, when hamburger is made into patties with egg.

Toronto Star (ON)
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LIFE, Wednesday, July 10, 1985 606 mots, p. D22

Ham is ideal for the microwave cook who's in a hurry

Mary Jo Bergland Chicago Tribune

Ham is ideal for the microwave cook who wants to produce an appetizing, satisfying entree quickly. Because most hams - boneless and bone-in - are fully cooked, they require only heating to serving temperature.

No matter how it is sliced, cubed, diced, cut into strips or ground, smoked ham responds well to microwave cooking. It is possible to cook a whole or half ham in most microwave ovens, but the results usually are better and faster if hams more than 3 or 4 pounds are sliced or carved before microwaving.

Ham is a compact, dense meat and is more resistant to penetration by microwaves than most meats. When whole hams more than 5 pounds are microwaved, the muscles may separate and the outside portions may become dry before the centre reaches serving temperature.

Slicing or carving a large ham and overlapping or stacking the slices in a microwave-safe dish can speed heating and results in juicy, tender meat.

Here are cooking directions that apply to fully cooked ham:

Ham slices (cut 1/4-inch thick; about 1 1/2 pounds): Place slices of ham in two equal stacks in microwave-safe dish. Add 1/4 cup water; cover with plastic wrap, venting at one corner. Cook at medium power (50 per cent) for 25 to 28 minutes, rotating dish 1/4 turn every 7 minutes. Let stand 3 minutes before serving. Slices can be cooked at higher power in about half the time.

Hams less than 3 pounds can be microwaved whole or sliced. Recommendations and directions vary considerably. Authorities recommend using medium power (50 per cent) for microwaving ham. The ham should be turned over (upside down) midway during microwaving and the dish rotated several times. It is impossible to pinpoint the exact time required because of differences in microwave ovens and in hams. The size and shape of the ham as well as the weight determine cooking time.

Ten to 15 minutes a pound generally are required for hams weighing about 3 pounds, although canned hams may take fewer minutes per pound, as will larger hams. The cut surface should be covered with plastic wrap and the edge of the ham shielded with foil. Ten minutes standing time with ham tented with foil is recommended before carving. The internal temperature usually rises no more than 5 degrees during this time, and the ham should attain a final internal temperature of 140 degrees. A glaze can be applied during the last few minutes of cooking time.

Another satisfying microwave choice is a thick ham slice to cook and carve as a roast. The following directions apply to fully cooked ham:

Ham slice (about 2 inches thick, 3 1/2 to 4 pounds): Place ham in microwave-safe dish; cover with wax paper and cook at medium (50 per cent) power to an internal temperature of 140 degrees, rotating dish every 5 minutes, and turning ham after 15 minutes. Heating will require 35 to 50 minutes, depending on the weight of the ham slice.

Thinner ham slices cut from bone-in or boneless hams are appropriate for microwave cooking. Not a great deal of time is saved by cooking a ham slice in the microwave oven, but it is a convenient way of heating.

Ham slice ( 3/4 to 1 inch thick): Place ham slice in microwave-safe dish; cover with wax paper. Cook at medium (50 per cent) power 8 minutes, rotating dish 1/4 turn after 4 minutes. Turn ham slice over and continue cooking 6 minutes, rotating 1/4 turn after 3 minutes. Let stand before serving.

Toronto Star (ON)
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LIFE, Wednesday, July 10, 1985 1225 mots, p. D1

Turn summer veggies into historic dishes

Elizabeth Baird Toronto Star

TORONTO - Helen Lanteigne cultivates a garden with a difference. All the vegetables in her plot outside the kitchen door at North York's Gibson House are 19th century varieties.

There are three kinds of beets; the Early Blood Turnip beet, pre-1840, has a pointed base and a sweet, more intense beet flavor than most 20th century varieties. There are also Hollow Crown parsnips (pre-1850), Purple Top Strap Leaf turnips (pre-1865) to pull at the first frost, Yellow Plum tomatoes, dating from 1865 or earlier, and two kinds of potatoes available a century ago - Red Chieftain and Sebago.

Lanteigne, a member of the interpretive staff at Gibson House, also grows squash, pumpkins, corn, beans and peas.

For its 1984 garden, Gibson House bought seeds from Cornell University's Heirloom Garden program. (The Heirloom Garden, Department of Vegetable Crops, 157 Plant Science Building, Cornell University, Ithaca N.Y., 14853-0327.)

Since much of the crop is used in fall and spring school programs, Gibson interpreters found they did not have much use for the summer radishes and lettuces included in the Cornell kit, and so this year, planted more carrots and turnips, as well as potatoes. The tubers came from the Canadian Organic Growers, Heritage Seed Program, 46 Lorindale Ave., Toronto, M5M 3C2. Although it's too late for gardeners to buy seeds for their 1985 garden, the Gibson House garden gives visitors a chance to see whether they are interested in these 19th century varieties for next year.

Gibson House will show off some of its crop when the North York Horticultural Society has its show in the North York Civic Centre, Sept. 7 and 8. Islington's Montgomery's Inn, which also has heirloom vegetables and herbs, will sponsor a vegetable day on Sept. 8 with a talk on horticulture and displays of its own vegetables and those from other Ontario historic sites with 19th century gardens.

For readers whose major interest in vegetables is how they taste, here are delicious recipes from the past, using summer produce from modern gardens or markets.

New Potatoes And Peas

Combine the tiniest of new potatoes with the youngest, most tender shelled peas in a recipe that dates from Loyalist days in Upper Canada. Serve with a mild flavored meat or fish, barbecued outdoors in the fashion of the '80s. Chicken quarters or slices of the breast cut on the diagonal, pork chops or butterflied tenderloin, veal chops, whole rainbow trout or any fish steaks suit this delicately delectable dish. 1 kg (2 1/4 lb) fresh peas in their pods 750 g (1 1/2 lb) tiny new potatoes Boiling salted water 1 tbsp butter

cup whipping cream

Shell the peas; there should be about 3 cups, but if the cook has nibbled a few along the way it won't spoil this simple dish.

Wash new potatoes, cutting out any blemishes, but on no account should you waste your time scraping off any of the delicious and healthful skin. Cook potatoes in boiling salted water for 8 to 12 minutes or until tender on the outside but with slightly firm centres. Add peas to pan, cover again and cook until peas and potatoes are both tender, about 8 minutes. Drain, reserving water for soups or stocks.

To pan, add the butter and cream, cook uncovered over high heat just long enough to melt the butter and thicken the cream sufficiently to glaze the peas and potatoes, about 3 minutes. Taste and adjust seasoning. Serve immediately in a warmed bowl.

Makes 6 servings.

Sauted Cucumbers

The subtle taste of the season's first small cucumbers is captured in this recipe, adapted from one in Eliza Leslie's Directions for Cookery, published in 1848 in Philadelphia and in use in many kitchens in old Ontario.

Although you need to cook cucumbers at the last moment, you can prepare the cucumbers and green onions ahead of time and keep them in the refrigerator. Serve with fish, chicken, turkey or lamb. 6 small field cucumbers, each about 4 1/2 inches long and 600 g (1 1/4 lb) total weight 2 green onions 2 tbsp butter 1 tbsp chicken stock Salt and freshly ground pepper

cup finely chopped fresh dill or parsley

Peel cucumbers, leaving on a few strips of skin - if it's tender - for color. Quarter lengthwise and cut on the diagonal, into 1/2 inch slices. Clean and chop green onions finely.

In a large frying pan, melt but-t+0

ter over medium high heat. Add onion and saute for 1 minute to soften. Mix in cucumber, coating all the pieces with butter. Saut for 2 minutes; pour in stock, increase heat to high and cook, uncovered and stirring constantly, until cucumbers are crisp tender and the moisture evaporated, about 3 minutes. Season with salt, pepper and fresh herbs.

Serve immediately in a warmed bowl. Makes enough for 6 for dinner.

Summer Salad Bowl

A summer salad need not be complicated. A choice of fresh greens - frilly leaf lettuce, the heart of Boston or bibb lettuce and watercress are sufficient, especially when coated in this old-fashioned cream dressing. 6 tender leaves frilly leaf lettuce Heart of 1 Boston or bibb lettuce

1/2 bunch watercress or 4 cups sprigs of garden cress Dressing

cup whipping cream 2 tbsp vegetable oil 1 1/2 tbsp white wine vinegar 1 tsp granulated sugar

1/2 tsp dry mustard

1/4 tsp salt

Pinch cayenne

Wash and spin lettuce leaves dry. Remove coarse stems from cress. Wrap lettuce and cress in towels, enclose in a large plastic bag and refrigerate to crisp. Whisk together dressing ingredients, cover and keep chilled.

Tear lettuce leaves into bite-size pieces. Mix together with cress in a large bowl. Stir up dressing, taste and adjust seasoning. Drizzle over greens, toss and serve right away.

Makes 6 generous servings. A few radishes or a small cucumber, finely sliced, make a pleasant addition to the salad.

Carrot Fritters

Here is a savory version of the fritters Gibson House makes from the carrots in its heirloom garden. 500 g (1 lb) carrots (10 medium)

1/4 cup all-purpose flour 1 tbsp butter, melted

1/2 tsp baking powder

1/4 tsp salt Pinch freshly ground pepper 1 egg

Oil for frying

Trim and pare carrots; cut into 1/2-inch slices and boil until tender in salted water, about 15 minutes. Drain, reserving 1 tbsp liquid for the fritters, adding the remainder to a stock pot or soup. Pure carrots in a blender, food processor or through a food mill. Measure - there should be 1 cups.

In a large bowl, combine carrot pure with flour, butter, baking powder, salt, pepper, egg and the 1 tbsp carrot liquid, beating to form a smooth batter.

Heat 2 inches of oil in a straight-sided deep fry pan to 375 degrees F. Scoop out carrot batter, a rounded teaspoon at a time, and drop into the oil. Fry fritters, about 5 at a time, for 2 minutes, turning them once to brown evenly. Drain on paper towels and keep the first ones warm in the oven with the door ajar while frying the remainder. Serve while hot for an appetizer - with a tartar sauce or a squeeze of lemon. The fritters are also good with ham.

Makes about 2 dozen fritters.

Toronto Star (ON)
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LIFE, Wednesday, July 10, 1985 864 mots, p. D21

'Tis the season for bikinis and diets A collection of safe, sound tips for cutting your calorie intake

Phyllis Chasanow-Richman The Washington Post

It can be a big leap from taking your bathing suit out of storage to being willing to wear it in public. Maybe a 10-pound leap.

This is the moment when all those excuses about needing extra insulation to keep the cold weather from hitting your bones wear thin as you reveal a thickened torso. It is the season of the crash diet.

And much as we and every other reasonable source will tell you that crash diets aren't a good idea, we know that you'll go ahead anyway.

So, in honor of bikini season, here is a collection of diet tips, safe and sound ways to cut calories: * Exercise. Exercise. Exercise.

Eat before dinner * When dining out, eat something small - for instance, a modest salad or half a piece of fruit - a half hour before dinner, either before you leave home or as an appetizer. It cuts your appetite before you face heavy temptation. * Prepare and eat a low-calorie vegetable or salad as soon as you get home from work, and only after that decide what else to have for dinner, after your strongest pangs are appeased. And drink a glass of water before dinner. It, too, makes you feel fuller before you gorge. * Several small meals are easier to control and may make you feel more satisfied than fewer larger ones. * Portion your food before you sit down to eat it, rather than serving it family style. It avoids tempting yourself with larger or second portions. * In a restaurant, set aside what you don't intend to eat, and have plates removed as soon as you are done so you don't continue nibbling. * The prettier the plate, the more satisfying the eating. When cooking for yourself, arrange fruit and vegetable garnishes colorfully, cut meat into small slices or strips. * At a party, decide ahead how many hors d'oeuvres you will eat, and pace them - for instance, one every 45 minutes. In between, station yourself by the crudites, just out of reach of the dips. Drink club soda with a dash of bitters, and don't mention you are on a diet. * Think fats. Look for hidden possibilities: Fat might be incorporated into cream soups (whereas in clear soups it would float and could be removed), or in sauces or in spicy meats. * Blot your soup, if it is greasy, or vegetables if they are buttery, with paper towel, napkin, icy lettuce leaf or ice cube wrapped in napkin. * A baked potato is only 100 to 150 calories. To make it into a fuller meal, split it open while it is still hot, season well and break an egg into it. Wrap in foil and return to the oven until the egg is cooked - 10 to 15 minutes, a filling 250 calories. Skip the butter with a plain baked potato, and instead top it with yogurt or a squeeze of lemon juice. * Share helpings with the dog (worry about the dog's diet later). * If you need a crunchy snack, consider pretzels - big, fat, Pennsylvania Dutch ones made with no shortening cost only 50 calories each. Popcorn cooked without oil is also calorically cheap; to make the salt stick to unoiled popcorn, moisten your hands, pour the salt on your hands and rub it on the popcorn. * Serve yourself rather than letting someone else portion your food. * When cutting down on calories, make sure those calories consumed are nutritionally meaningful and pleasant to eat. * Eat slowly; this is probably the most important physical adjustment in dieting. * In restaurants, order foods that take a lot of time to eat: steamed crabs, artichokes. * Use small utensils - a teaspoon for soup, a demitasse spoon for dessert - to slow down your consumption. * Eat things that are very hot and things that require utensils, particularly that need cutting. This also slows down the pace of eating. * Clear foods off counters and tables; keep them out of sight. * Negotiate with the rest of the family about which foods can be kept in the house and which should be banned. * Make low-calorie foods more available than high-calorie foods. * Don't eat in cars, or standing up, or walking. Eat only in specified places and situations. * Eat only when doing nothing else but savoring every bite; don't eat when reading or watching television.

Eat chicken breasts * Keep skinned, poached chicken breasts on hand for quick sandwiches and snacks. Poach those chicken breasts in water or broth with strong flavorings - curry, bay leaves, cumin, mustard, chilies, chili powder, Caribbean hot sauce or salsa. * Weigh yourself no more than once a week, and take that weight change seriously. * Instead of avoiding your favorite foods, manage them. Have some, but control how much. And if you binge at one meal, don't even think of giving up; just start afresh with the next. * Concentrate on enjoying every bite you eat instead of eating more - for instance, a whole box of cookies - than you actually need for enjoyment. * Plan your eating, even if only five seconds before you start. Don't eat spontaneously.

Toronto Star (ON)
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LIFE, Wednesday, July 10, 1985 383 mots, p. D16

Morning is no time for eating book says

REUTER

CHICAGO - CHICAGO (Reuter) - Morning is not a good time for breakfast, a pair of nutritionists warn in a new book on the subject. And, they say, old-fashioned meat and potato meals slow digestion.

The big breakfast and the traditional concept of a "balanced" meal are the quickest ways to get fat, say Harvey and Marilyn Diamond.

The nutritionists say it's fine, even natural, not to feel like eating breakfast because the body at that time of day is still in an "elimination" cycle, processing the thousands of calories taken in the day before.

In fact, they say, morning is the worst time of the day to eat. In their book Fit for Life (Warner, $23.25), they also set out to debunk traditional notions of what constitutes a proper lunch or dinner.

Harvey Diamond, a slim, curly-haired Californian, says he once weighed 202 pounds. His wife says she suffered from chronic stomach pain. Both problems, they said in an interview, were resolved by heeding the body's natural cycles instead of traditional nutritional guidelines.

They wrote their book, which includes recipes, for people trying to lose weight. But they also say that following their method would make for better health all around.

It is based on two theories: * The body from 4 a.m. to roughly noon each day is in an elimination cycle, which can be thwarted by eating heavy food or drinking thick liquid, including coffee.

The only food or liquid that will not upset the process, the Diamonds say, is fresh fruit, which is digested quickly and provides instant energy. * Starches and proteins combined at one meal - steak and potatoes, for example - impede digestion because conflicting stomach acids are needed for absorption.

The proper approach, they say, is to eat either a starch or a protein along with vegetables and fruits.

Quantity, they say, is not as important as timing and quality.

"If during the elimination cycle you put food in the stomach, the digestive energy necessary to break down food is diverted from the elimination cycle, and it stops," Harvey Diamond said.

"Most people . . . have never had the opportunity for their elimination cycle to function properly," he added. "That's why 65 per cent of the (U.S.) population is overweight."

Toronto Star (ON)
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LIFE, Wednesday, July 10, 1985 668 mots, p. D9

Tortellini salad a good addition at barbecues

Jane Salzfass Freiman Toronto Star

TORONTO - Tortellini salad may have come and gone with trendy eaters but find a good one made with fresh tortellini, crispy vegetables and tasty dressing and I'll happily add it to a buffet table or use it to accompany barbecued meat or chicken.

This recipe for tortellini salad is worth considering, as it resulted from a bit of culinary detective work. Having spotted, but never tasted, a particularly good looking salad selling for $9 per pound at a favorite food store, I decided to invest $2.25 on a quarter pound to see if it could be duplicated.

The result was this recipe, which may even be tastier than the original. And since the dressing contains no mayonnaise, the salad is especially durable in hot weather.

Salad prepared quickly

The food processor makes quick work of salad preparation, a boon on hot summer days. In addition to mixing the dressing and slicing the peppers and broccoli stems, the machine is used to produce carrot matchsticks that add color and a crunchy taste.

Double slicing is the technique used to produce the julienne or matchstick strips. First, the carrots are inserted sideways in the food chute and processed into long slices, then the slices are gathered together in a stack, rotated 45 degrees and loaded into the food chute with the cut edges resting against the slicing disc.

When the carrots are processed again, the disc cuts the carrot slices into matchsticks or julienned pieces.

Load from underneath

Loading the food chute is the only tricky aspect of double slicing. Standard size food chutes should be loaded from underneath the tube, inserting slices snugly.

Large capacity food chutes, which are shorter and stubbier than the standard tube, can be loaded from above, since the tube comes in two parts and the pusher assembly can easily be inserted over the slices.

If carrot slices will not fill the entire expanded food chute, pack them snugly at the end of the chute that is opposite the direction of the oncoming disc so they slice cleanly and are not dislodged by the rotating disc. Tortellini Salad With Buttermilk Dressing Makes 6 to 8 servings Processing time: 7 minutes Preparation time: 30 minutes Cooking time: 10 minutes 4 quarts boiling water 1 lb fresh tortellini 4 medium carrots, peeled, cut to fit sideways in food chute 1 red bell pepper, cored

3/4 lb fresh broccoli, stems peeled, rinsed 1 can (5 oz) jumbo pitted olives, drained and halved Buttermilk dressing: 1 medium garlic clove, peeled 4 oz cream cheese, softened 1 cup buttermilk Salt and freshly ground pepper

Several dashes hot pepper sauce

1. Boil tortellini in water until tender, usually 8 minutes. Drain, cool, transfer to a mixing bowl.

2. Cut carrots into julienne strips by placing in food chute sideways and slicing with medium (4mm) disc and a firm push. Then stack slices and insert from underneath food chute with cut edges resting on the disc. Slice into matchsticks with a firm push. Transfer to mixing bowl.

3. Slice bell pepper lengthwise into 1-inch wide strips, insert strips upright in food chute and slice with a gentle push; add to bowl.

4. Cut off broccoli florets and place in vegetable steamer basket. Insert stems upright in food chute and slice into rounds. Add to steamer. Steam broccoli until crisp-tender, usually 2 minutes after water boils. Cool and add to mixing bowl. Pat olives dry and add to bowl.

5. For dressing, insert metal blade in dry food processor container. With machine running, drop garlic through food chute, processing until minced. Add cream cheese and process until smooth. With machine running, pour buttermilk through chute within 20 seconds. Clean container side and process until smooth, 15 seconds longer.

6. Add salt, pepper and hot pepper sauce to taste highly seasoned, as tortellini absorbs flavoring. Toss dressing with salad. Adjust seasoning to taste. Refrigerate until ready to serve. Copyright by Jane Salzfass Freiman. All rights reserved.

Toronto Star (ON)
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SPORTS, Wednesday, July 10, 1985 801 mots, p. F7

Angling advice: Fish for the fun not the freezer

John Power Toronto Star

Burt Myers' advice to owners of Chesapeake retrievers could well be used to get the fishing conservation message across to some people. The writer/dog trainer says, "You have to whack them over the head with a two-by-four, just to get their attention."

Undoubtedly, you've seen the line-wetters in question. Usually their fish stringers are filled with "hammerhandle" pike, sunfish-size bass and walleyes that wouldn't put a perch to shame.

If they see you toss back a fish, they'll shout: "Jeez Mac, if you don't want it I'll take it."

Such fish hogs are very much in evidence and probably always will be.

However, thanks to education by individuals, the Ministry of Natural Resources, Muskies Canada and the Ontario Federation of Anglers and Hunters (OFAH), their numbers are declining.

It's much easier to teach a neophyte than retrain a lifelong meat hunter to fish for fun, or trophies, or a meal, instead of the freezer.

By presenting certificates and crests to anglers who turn lunge loose to fight another day, Muskies Canada has focused public attention on the fragility of our greatest game fish. Its future is in our hands.

Wall mounts are okay

Members don't fault anyone who keeps a musky for the wall but they almost suffer a seizure at the mere thought of somebody taking one for the table. It's said that some have spread the rumor that passion is poison. To consume is to die.

The principle of letting 'em go has been popularized by the Molson Big Fish Contest, administered by the OFAH. It did so by introducing a live release division, offering the same prizes as awarded in the "catch and keep" category.

For instance, the angler who releases the largest fish of each of nine eligible species wins $150, an Evinrude electric trolling motor and a Mitchell rod and reel. Second- and third-place finishers get cash and tackle, and the next dozen receive Mitchell fishing outfits. In addition, everyone who enters a qualifying catch is given a Michael Dumas wildlife print.

Minimum sizes are: largemouth - 20 inches, smallmouth - 19 inches, pike - 39 inches, muskellunge - 45 inches, walleye - 28 inches, lake trout - 32 inches, rainbow - 24 inches, brook trout - 18 inches and salmon - 29 inches.

A photograph must accompany each entry. The forms are available from taxidermists, tackle shops, lodges, marinas or the OFAH, Box 28, Peterborough K9J 6Y5.

The contest runs to Nov. 30, so it's really too early in the game to predict the outcome. Nevertheless, Dave Newman certainly looks like the man to beat.

So far, the Rexdale sportsman has released the three largest lakers and the leading rainbow trout, plus four others in the top 15.

Muskies Canada president Paul Gasbarino doesn't confine his conservation endeavors to muskellunge. He currently heads the piker parade with a 42 1/2-inch "throwback."

Gasbarino gaffs the fish he intends to release, which sounds like a contradiction. Because handling reduces chances of survival, Gasbarino and his fellow musky men devised a way to set fish free without laying a hand on them or even taking them out of the water.

He explains: "When you work the fish beside the boat, jam the point of the gaff through the tip of the lower jaw, from the inside out. Holding it steady with the gaff, remove the hooks with long-nosed pliers."

If the fish is too spent to take off, Gasbarino revives it by gently cradling it and moving it in the water, forcing oxygen through its gills.

Bass are best handled by grabbing the lower jaw between thumb and forefinger.

Slime repels fungus

If you net fish, try to avoid lifting the net out of the water because the mesh will remove protective slime from a struggling fish, making it vulnerable to fungus attack.

If you have to handle a fish that you plan to release, wear a wet glove. Dry hands remove slime and wet hands mean a harder grip is necessary, which could cause internal injury. By the same token, never grab a fish by the eyes or the gills.

The longer a fish is played, the greater the likelihood of it dying from shock, exhaustion, hemmorhaging or lactic-acid overload. Therefore, it isn't sporting to pursue big fish with ultra-light tackle. Quite the contrary.

It should be noted that a head-first plunge sometimes revives a fish better than more methodical scientific methods.

If a fish is deeply hooked, cut the line. Gastric juices will soon dissolve the metal. Keep fish that are bleeding since the possibility of them recuperating is minuscule.

However, let's not overkill the no-kill concept. A feed of fresh fish following a day on stream or lake is an appetizing aftermath without equal.

Toronto Star (ON)
FIN
NEWS, Tuesday, July 16, 1985 218 mots, p. A7

3 charged in fracas on picket line

Three pickets were charged with mischief and a fourth was injured during a strike at an Etobicoke meat packing plant early today.

The trouble started when trucks tried to get past a picket line, which had been set up in front of Trillium Meats, a division of Steinberg Inc., on Rexdale Rd. at Islington Ave.

Several trucks were damaged and police were called in to restore order as about 70 pickets, members of the United Food and Commercial Workers Local 633, tried to block the road.

One of the trucks hit a striker, but he wasn't seriously hurt.

The pickets, meat cutters and processers, walked off the job about 5 p.m. yesterday. They are seeking a 6.5 per cent increase on an average hourly wage of $11, said union spokesman Joseph Quinn.

He said the company is offering a 3.5 per cent increase.

The workers have been without a contract since June 22 and voted 95-84 to strike yesterday, Quinn said.

Early this morning two cars with workers trying to leave the factory drove at high speeds toward the picket line, but then braked sharply and backed up when pickets grabbed rocks and waved sticks at the motorists.

The motorists then took an alternative route from the factory.

Toronto Star (ON)
FIN
NEWS, Tuesday, July 16, 1985 218 mots, p. A7

3 charged in fracas on picket line

Three pickets were charged with mischief and a fourth was injured during a strike at an Etobicoke meat packing plant early today.

The trouble started when trucks tried to get past a picket line, which had been set up in front of Trillium Meats, a division of Steinberg Inc., on Rexdale Rd. at Islington Ave.

Several trucks were damaged and police were called in to restore order as about 70 pickets, members of the United Food and Commercial Workers Local 633, tried to block the road.

One of the trucks hit a striker, but he wasn't seriously hurt.

The pickets, meat cutters and processers, walked off the job about 5 p.m. yesterday. They are seeking a 6.5 per cent increase on an average hourly wage of $11, said union spokesman Joseph Quinn.

He said the company is offering a 3.5 per cent increase.

The workers have been without a contract since June 22 and voted 95-84 to strike yesterday, Quinn said.

Early this morning two cars with workers trying to leave the factory drove at high speeds toward the picket line, but then braked sharply and backed up when pickets grabbed rocks and waved sticks at the motorists.

The motorists then took an alternative route from the factory.

Toronto Star (ON)
FIN
LIFE, Wednesday, July 17, 1985 312 mots, p. D4

Tangy barbecue sauce for grilled pork ribs

Grilled ribs in barbecue sauce are one of summer's most memorable meals and thanks to supermarket specials, many families are going to be able to enjoy them for less this week.

Today's recipe for good buys on ribs is adapted from one in The Barbecue Book (Raincoast Ltd., $12.95).

Spit-Roasted Pork Ribs 3 lbs (1.36 kg) pork spareribs

Marinade:

1/2 cup vegetable oil

1/2 cup ketchup

1/4 cup Worcestershire sauce

1/4 cup tomato paste Sauce: 2 tbsp butter 2 medium onions, thinly sliced 1 clove garlic, finely chopped

1/4 lb mushrooms, finely chopped 1 lb (500 g) tomatoes, peeled and chopped

1/4 cup stock or water 2 tsp ketchup 1 tsp Worcestershire sauce 1 tsp prepared English mustard 1 tsp brown sugar

Mix marinade ingredients; pour into a large flat dish. Brush over ribs; leave 4 hours. To make sauce: Cook onions and garlic in butter over medium heat until soft; add mushrooms. Cook 10 minutes; add tomatoes. Cook 5 minutes then add stock, ketchup, Worcestershire sauce, mustard and sugar. Simmer uncovered on top of stove or on barbecue until slightly thickened. Set aside and serve with ribs.

Thread spit through meat between ribs. Weave in and out through ribs, if possible, going over and then under two ribs at a time. If this is difficult, do three ribs at a time. Push holding forks well into meat; tighten as much as possible.

Place spit in position so that one flat surface of the meat faces the heat. Leave spit still for 10 to 15 minutes for the meat to brown. Turn other side to heat and brown. Baste well with marinade. Set spit turning and cook 1 hour or until meat is very tender, basting several times. Remove from spit, serve with sauce. Makes 4 servings.

Toronto Star (ON)
FIN
LIFE, Wednesday, July 17, 1985 312 mots, p. D4

Tangy barbecue sauce for grilled pork ribs

Grilled ribs in barbecue sauce are one of summer's most memorable meals and thanks to supermarket specials, many families are going to be able to enjoy them for less this week.

Today's recipe for good buys on ribs is adapted from one in The Barbecue Book (Raincoast Ltd., $12.95).

Spit-Roasted Pork Ribs 3 lbs (1.36 kg) pork spareribs Marinade:

1/2 cup vegetable oil

1/2 cup ketchup

1/4 cup Worcestershire sauce

1/4 cup tomato paste Sauce: 2 tbsp butter 2 medium onions, thinly sliced 1 clove garlic, finely chopped

1/4 lb mushrooms, finely chopped 1 lb (500 g) tomatoes, peeled and chopped

1/4 cup stock or water 2 tsp ketchup 1 tsp Worcestershire sauce 1 tsp prepared English mustard 1 tsp brown sugar

Mix marinade ingredients; pour into a large flat dish. Brush over ribs; leave 4 hours. To make sauce: Cook onions and garlic in butter over medium heat until soft; add mushrooms. Cook 10 minutes; add tomatoes. Cook 5 minutes then add stock, ketchup, Worcestershire sauce, mustard and sugar. Simmer uncovered on top of stove or on barbecue until slightly thickened. Set aside and serve with ribs.

Thread spit through meat between ribs. Weave in and out through ribs, if possible, going over and then under two ribs at a time. If this is difficult, do three ribs at a time. Push holding forks well into meat; tighten as much as possible.

Place spit in position so that one flat surface of the meat faces the heat. Leave spit still for 10 to 15 minutes for the meat to brown. Turn other side to heat and brown. Baste well with marinade. Set spit turning and cook 1 hour or until meat is very tender, basting several times. Remove from spit, serve with sauce. Makes 4 servings.

Toronto Star (ON)
FIN
LIFE, Wednesday, July 17, 1985 312 mots, p. D4

Tangy barbecue sauce for grilled pork ribs

Grilled ribs in barbecue sauce are one of summer's most memorable meals and thanks to supermarket specials, many families are going to be able to enjoy them for less this week.

Today's recipe for good buys on ribs is adapted from one in The Barbecue Book (Raincoast Ltd., $12.95).

Spit-Roasted Pork Ribs 3 lbs (1.36 kg) pork spareribs Marinade:

1/2 cup vegetable oil

1/2 cup ketchup

1/4 cup Worcestershire sauce

1/4 cup tomato paste Sauce: 2 tbsp butter 2 medium onions, thinly sliced 1 clove garlic, finely chopped

1/4 lb mushrooms, finely chopped 1 lb (500 g) tomatoes, peeled and chopped

1/4 cup stock or water 2 tsp ketchup 1 tsp Worcestershire sauce 1 tsp prepared English mustard 1 tsp brown sugar

Mix marinade ingredients; pour into a large flat dish. Brush over ribs; leave 4 hours. To make sauce: Cook onions and garlic in butter over medium heat until soft; add mushrooms. Cook 10 minutes; add tomatoes. Cook 5 minutes then add stock, ketchup, Worcestershire sauce, mustard and sugar. Simmer uncovered on top of stove or on barbecue until slightly thickened. Set aside and serve with ribs.

Thread spit through meat between ribs. Weave in and out through ribs, if possible, going over and then under two ribs at a time. If this is difficult, do three ribs at a time. Push holding forks well into meat; tighten as much as possible.

Place spit in position so that one flat surface of the meat faces the heat. Leave spit still for 10 to 15 minutes for the meat to brown. Turn other side to heat and brown. Baste well with marinade. Set spit turning and cook 1 hour or until meat is very tender, basting several times. Remove from spit, serve with sauce. Makes 4 servings.

Toronto Star (ON)
FIN
LIFE, Wednesday, July 17, 1985 1490 mots, p. D1

Cooking the catch for picnic

Here are the two essential recipes to make a typical Georgian Bay shoreline lunch: The fish batter and Judy Eberspaecher's pork and beans. And Star home economist Mary McGrath has added to the feast by whipping up several alternative dishes to take along in case you 1) don't catch anything or 2) want to make the lunch Georgian Bay Gourmet. Of course, the dishes will be a treat at any casual warm weather meal. Bruno Stella's Fresh Fish Batter

"I learned how to make the batter from an Indian. But the Indians don't use the egg or the sage. The baking powder and beer make it flaky nice," Bruno said. Preparation time: 15 minutes 2 eggs beaten

1/2 cup beer

1/2 tsp vegetable oil 3 sprigs fresh parsley, finely chopped

1/2 tsp garlic power

1/4 tsp baking powder

1/2 tsp onion powder

1/2 tsp sage 3 tbps dried bread crumbs

1/2 cup all-purpose flour

Combine all the ingredients except the flour to form a smooth liquid. Add flour slowly, beating continually. "The batter," according to Bruno, "should not be too thick, nor too liquid. If it's too thick after I put the flour in, I add some Carnation evaporated milk to thin it out a little." It can be made the night before. Makes enough batter for 12 4-ounce pieces of fish, about 62 calories per 1/4 cup. Judy Eberspaecher's Pork And Beans Preparation time: 35 minutes Cooking time: 8 hours 1 lb dried white, Romano, or yellow eye beans Boiling water

1/2 tbsp dry mustard

cup brown sugar

1/4 cup molasses 1 tsp salt

6/8 tsp pepper

1/2 lb salt pork, diced

1 lb spareribs

Soak beans according to package instructions and then parboil them for 1 hour in "plenty of water." Drain and reserve water. Mix beans with the rest of the ingredients except spareribs and put in a 1 1/2 to 2-quart bean crock. Add enough of the reserved water to cover. Bake covered in a 300 degree F oven six hours. Add boiling water when necessary to keep the beans moist.

Uncover the pot and lay spareribs on top of the beans. Cook uncovered for another hour.

For the shoreline lunch, you will have to heat the beans up in a saucepan because the bean crock would probably explode over the hot birch fire.

Will serve six heavy eaters, eight for shoreline lunches with fish. Six servings have 494 calories each and eight have 370. Dilled Artichoke And Rice Salad

Rice or pasta salads with lemon vinaigrette and a touch of dill are crowd pleasers when the catch-of-the-day is on the picnic menu. Preparation time: 45 minutes Chilling time: 2 hours or overnight 1 cup long grain rice Boiling salted water 1 14-oz (398-mL) can artichoke hearts, drained and sliced lengthwise 1 sweet green pepper, seeded and chopped 6 medium-sized mushrooms, sliced, or 1 cup cooked green peas

1/2 to 1 cup pimento-stuffed olives, sliced 3 green onions, chopped

1/4 cup chopped fresh dill Dressing: 1 clove garlic, crushed (optional)

1/4 tsp salt 2 tbsp fresh lemon juice

1/4 tsp Dijon mustard

cup olive or vegetable oil

Freshly ground black pepper

Prepare rice according to package directions. Place cooked rice in a large mixing bowl. Add artichoke hearts, green pepper, mushrooms, olives, onions and dill. Blend garlic and salt, stir in lemon juice and mustard. Gradually beat in oil. Season with pepper. Pour over rice mixture; toss. Chill until serving time. Check seasoning. Makes 8 servings, about 276 calories each. Marinated Vegetable Salad

Give favorite marinated salads a new taste this summer by tossing in a handful of salty olives and pinch of hot pepper. Preparation time: 70 minutes Chilling time: 24 hours 2 to 3 cloves garlic, peeled and chopped

1/4 to cup white wine vinegar 1 bay leaf 1 tsp dried thyme leaves Pinch hot pepper (optional) 1 cup carrot coins 1 small head cauliflower, broken into florets 1 small bunch broccoli, broken into florets 2 cups thinly sliced mushrooms 1 sweet red pepper, seeded and thinly sliced 1 cup black olives, preferably Kalamata

1 cup oil, preferably olive

Place garlic, vinegar, bay leaf, thyme and hot pepper in a large bowl. Drop carrots in a large pot of boiling water, cook uncovered just until tender, but crisp. Lift from water with a slotted spoon, drain and drop into bowl. Repeat with cauliflower (about 3 cups) and broccoli (about 2 cups). Stir each vegetable into the vinegar mixture while still hot. Then stir in mushrooms, sweet red pepper, olives and oil. Cool to room temperature then refrigerate, covered, for 24 hours. Stir occasionally. Discard bay leaf and adjust seasoning. Remove from marinade with a slotted spoon; serve. Makes 8 servings, about 148 calories each. Picnic Spinach Torte

Tuck a spicy pie like this one in the picnic basket for days when the fish just don't bite. It's also nice as a starter with a variety of mustards and crusty breads. This one has been adapted from a recipe in the Make-Ahead section of America's Best (Saunders, $20.95).

Preparation time: 55 minutes Baking time: 50 minutes

1/2 to 1 lb (250 to 500 g) bulk pork sausage 2 medium onions, chopped 1 slice stale French bread

1/4 cup milk 2 10-oz bags fresh spinach 1 cup freshly grated Parmesan cheese 3 eggs, beaten

1/2 tsp freshly ground black pepper

1/2 tsp ground sage

1/2 tsp grated nutmeg

Preheat oven to 350 degrees F. Crumble sausage into a frying pan. Cook, stirring, over medium heat until pink color is gone. Add onion, cook, stirring until soft, about 10 minutes. Set aside to cool in a large bowl. (Force sausage mixture through the medium blade of a food mill or mince in a food processor, if desired). Tear bread into very small pieces. Add crumbs ( 1/2 cup) and milk to meat mixture. Wash spinach and remove stems. Steam until limp, about 3 minutes. Drain well and chop. Add spinach (about 1 cups) and cheese, eggs, pepper, sage and nutmeg to meat mixture. Mix well and spoon mixture into a buttered 9-inch springform pan, pie plate or a 9-by-5-inch loaf pan. Bake uncovered, until set, about 50 minutes. Cool, cover and chill. Bring to room temperature before serving. Makes 10 servings, about 179 calories each when made with a pound of sausage meat. Plum Cake

Pick plums to highlight cake batter for summery desserts instead of gooey icing. Preparation time: 20 minutes Baking time: 35 to 40 minutes Batter:

1/4 cup butter at room temperature

1/4 cup granulated sugar 1 egg 1 cup all-purpose flour 1 1/2 tsp baking powder

1/2 tsp salt

1/4 cup milk 4 to 5 ripe plums, pitted and thinly sliced Topping:

1/2 cup granulated sugar

1/2 tsp ground cinnamon

1/4 tsp grated nutmeg Pinch ground cloves

1/4 cup chilled butter

Preheat oven to 350 degrees F. Grease and flour an 8-inch square or round cake pan. Cream butter and sugar until light. Beat in egg. Sift dry ingredients together. Beat half into creamed mixture; beat in milk. Beat in remaining flour mixture. Pour batter into pan. Arrange plum slices on top of batter. (Peaches or apples may be used instead of plums.) Bake 25 minutes.

Meanwhile, cut topping ingredients together in a small bowl with a fork. After cake has baked 25 minutes, quickly sprinkle topping mixture over plums. Close oven door, bake for 10 to 15 more minutes or until a cake tester inserted in the centre comes out clean. Makes 12 servings, about 173 calories each. Quick Picnic Pate

This is much more than just a spread or pat to take the edge off appetites at picnics. It's an innovative way to use poultry or ham left over from last night's dinner. Enjoy it with crackers or French bread, hearty mustard and small pickles called cornichons. Preparation time: 15 minutes Chilling time: 2 hours 1 cup shredded or chopped cooked poultry, pork, beef or fish 1 125-g package cream cheese, softened 1 small onion, very finely chopped 1 tbsp lemon juice 1 to 2 tsp chopped anchovy fillets (optional) 1 tsp drained capers (optional) 1 to 2 tsp Worcestershire sauce 1 to 2 tsp dried thyme or dillweed

Freshly ground black pepper

Blend all ingredients, including pepper to taste, just until combined, in a food processor or by hand. Taste and adjust seasoning. Pack into a small crock and refrigerate, covered, at least 2 hours. (Pat in a picnic basket must be kept well-chilled until near serving time.) Makes 1 cups, about 41 calories per tablespoon. Recipes, except those for Bruno Stella's Fresh Fish Batter and Judy Eberspaecher's Pork And Beans, were chosen, adapted and tested by Star home economist Mary McGrath.

Toronto Star (ON)
FIN
LIFE, Wednesday, July 17, 1985 1490 mots, p. D1

Cooking the catch for picnic

Here are the two essential recipes to make a typical Georgian Bay shoreline lunch: The fish batter and Judy Eberspaecher's pork and beans. And Star home economist Mary McGrath has added to the feast by whipping up several alternative dishes to take along in case you 1) don't catch anything or 2) want to make the lunch Georgian Bay Gourmet. Of course, the dishes will be a treat at any casual warm weather meal. Bruno Stella's Fresh Fish Batter

"I learned how to make the batter from an Indian. But the Indians don't use the egg or the sage. The baking powder and beer make it flaky nice," Bruno said. Preparation time: 15 minutes 2 eggs beaten

1/2 cup beer

1/2 tsp vegetable oil 3 sprigs fresh parsley, finely chopped

1/2 tsp garlic power

1/4 tsp baking powder

1/2 tsp onion powder

1/2 tsp sage 3 tbps dried bread crumbs

1/2 cup all-purpose flour

Combine all the ingredients except the flour to form a smooth liquid. Add flour slowly, beating continually. "The batter," according to Bruno, "should not be too thick, nor too liquid. If it's too thick after I put the flour in, I add some Carnation evaporated milk to thin it out a little." It can be made the night before. Makes enough batter for 12 4-ounce pieces of fish, about 62 calories per 1/4 cup. Judy Eberspaecher's Pork And Beans Preparation time: 35 minutes Cooking time: 8 hours 1 lb dried white, Romano, or yellow eye beans Boiling water

1/2 tbsp dry mustard

cup brown sugar

1/4 cup molasses 1 tsp salt

6/8 tsp pepper

1/2 lb salt pork, diced

1 lb spareribs

Soak beans according to package instructions and then parboil them for 1 hour in "plenty of water." Drain and reserve water. Mix beans with the rest of the ingredients except spareribs and put in a 1 1/2 to 2-quart bean crock. Add enough of the reserved water to cover. Bake covered in a 300 degree F oven six hours. Add boiling water when necessary to keep the beans moist.

Uncover the pot and lay spareribs on top of the beans. Cook uncovered for another hour.

For the shoreline lunch, you will have to heat the beans up in a saucepan because the bean crock would probably explode over the hot birch fire.

Will serve six heavy eaters, eight for shoreline lunches with fish. Six servings have 494 calories each and eight have 370. Dilled Artichoke And Rice Salad

Rice or pasta salads with lemon vinaigrette and a touch of dill are crowd pleasers when the catch-of-the-day is on the picnic menu. Preparation time: 45 minutes Chilling time: 2 hours or overnight 1 cup long grain rice Boiling salted water 1 14-oz (398-mL) can artichoke hearts, drained and sliced lengthwise 1 sweet green pepper, seeded and chopped 6 medium-sized mushrooms, sliced, or 1 cup cooked green peas

1/2 to 1 cup pimento-stuffed olives, sliced 3 green onions, chopped

1/4 cup chopped fresh dill Dressing: 1 clove garlic, crushed (optional)

1/4 tsp salt 2 tbsp fresh lemon juice

1/4 tsp Dijon mustard

cup olive or vegetable oil

Freshly ground black pepper

Prepare rice according to package directions. Place cooked rice in a large mixing bowl. Add artichoke hearts, green pepper, mushrooms, olives, onions and dill. Blend garlic and salt, stir in lemon juice and mustard. Gradually beat in oil. Season with pepper. Pour over rice mixture; toss. Chill until serving time. Check seasoning. Makes 8 servings, about 276 calories each. Marinated Vegetable Salad

Give favorite marinated salads a new taste this summer by tossing in a handful of salty olives and pinch of hot pepper. Preparation time: 70 minutes Chilling time: 24 hours 2 to 3 cloves garlic, peeled and chopped

1/4 to cup white wine vinegar 1 bay leaf 1 tsp dried thyme leaves Pinch hot pepper (optional) 1 cup carrot coins 1 small head cauliflower, broken into florets 1 small bunch broccoli, broken into florets 2 cups thinly sliced mushrooms 1 sweet red pepper, seeded and thinly sliced 1 cup black olives, preferably Kalamata

1 cup oil, preferably olive

Place garlic, vinegar, bay leaf, thyme and hot pepper in a large bowl. Drop carrots in a large pot of boiling water, cook uncovered just until tender, but crisp. Lift from water with a slotted spoon, drain and drop into bowl. Repeat with cauliflower (about 3 cups) and broccoli (about 2 cups). Stir each vegetable into the vinegar mixture while still hot. Then stir in mushrooms, sweet red pepper, olives and oil. Cool to room temperature then refrigerate, covered, for 24 hours. Stir occasionally. Discard bay leaf and adjust seasoning. Remove from marinade with a slotted spoon; serve. Makes 8 servings, about 148 calories each. Picnic Spinach Torte

Tuck a spicy pie like this one in the picnic basket for days when the fish just don't bite. It's also nice as a starter with a variety of mustards and crusty breads. This one has been adapted from a recipe in the Make-Ahead section of America's Best (Saunders, $20.95).

Preparation time: 55 minutes Baking time: 50 minutes

1/2 to 1 lb (250 to 500 g) bulk pork sausage 2 medium onions, chopped 1 slice stale French bread

1/4 cup milk 2 10-oz bags fresh spinach 1 cup freshly grated Parmesan cheese 3 eggs, beaten

1/2 tsp freshly ground black pepper

1/2 tsp ground sage

1/2 tsp grated nutmeg

Preheat oven to 350 degrees F. Crumble sausage into a frying pan. Cook, stirring, over medium heat until pink color is gone. Add onion, cook, stirring until soft, about 10 minutes. Set aside to cool in a large bowl. (Force sausage mixture through the medium blade of a food mill or mince in a food processor, if desired). Tear bread into very small pieces. Add crumbs ( 1/2 cup) and milk to meat mixture. Wash spinach and remove stems. Steam until limp, about 3 minutes. Drain well and chop. Add spinach (about 1 cups) and cheese, eggs, pepper, sage and nutmeg to meat mixture. Mix well and spoon mixture into a buttered 9-inch springform pan, pie plate or a 9-by-5-inch loaf pan. Bake uncovered, until set, about 50 minutes. Cool, cover and chill. Bring to room temperature before serving. Makes 10 servings, about 179 calories each when made with a pound of sausage meat. Plum Cake

Pick plums to highlight cake batter for summery desserts instead of gooey icing. Preparation time: 20 minutes Baking time: 35 to 40 minutes Batter:

1/4 cup butter at room temperature

1/4 cup granulated sugar 1 egg 1 cup all-purpose flour 1 1/2 tsp baking powder

1/2 tsp salt

1/4 cup milk 4 to 5 ripe plums, pitted and thinly sliced Topping:

1/2 cup granulated sugar

1/2 tsp ground cinnamon

1/4 tsp grated nutmeg Pinch ground cloves

1/4 cup chilled butter

Preheat oven to 350 degrees F. Grease and flour an 8-inch square or round cake pan. Cream butter and sugar until light. Beat in egg. Sift dry ingredients together. Beat half into creamed mixture; beat in milk. Beat in remaining flour mixture. Pour batter into pan. Arrange plum slices on top of batter. (Peaches or apples may be used instead of plums.) Bake 25 minutes.

Meanwhile, cut topping ingredients together in a small bowl with a fork. After cake has baked 25 minutes, quickly sprinkle topping mixture over plums. Close oven door, bake for 10 to 15 more minutes or until a cake tester inserted in the centre comes out clean. Makes 12 servings, about 173 calories each. Quick Picnic Pate

This is much more than just a spread or pat to take the edge off appetites at picnics. It's an innovative way to use poultry or ham left over from last night's dinner. Enjoy it with crackers or French bread, hearty mustard and small pickles called cornichons. Preparation time: 15 minutes Chilling time: 2 hours 1 cup shredded or chopped cooked poultry, pork, beef or fish 1 125-g package cream cheese, softened 1 small onion, very finely chopped 1 tbsp lemon juice 1 to 2 tsp chopped anchovy fillets (optional) 1 tsp drained capers (optional) 1 to 2 tsp Worcestershire sauce 1 to 2 tsp dried thyme or dillweed

Freshly ground black pepper

Blend all ingredients, including pepper to taste, just until combined, in a food processor or by hand. Taste and adjust seasoning. Pack into a small crock and refrigerate, covered, at least 2 hours. (Pat in a picnic basket must be kept well-chilled until near serving time.) Makes 1 cups, about 41 calories per tablespoon. Recipes, except those for Bruno Stella's Fresh Fish Batter and Judy Eberspaecher's Pork And Beans, were chosen, adapted and tested by Star home economist Mary McGrath.

Toronto Star (ON)
FIN
LIFE, Wednesday, July 17, 1985 1490 mots, p. D1

Cooking the catch for picnic

Here are the two essential recipes to make a typical Georgian Bay shoreline lunch: The fish batter and Judy Eberspaecher's pork and beans. And Star home economist Mary McGrath has added to the feast by whipping up several alternative dishes to take along in case you 1) don't catch anything or 2) want to make the lunch Georgian Bay Gourmet. Of course, the dishes will be a treat at any casual warm weather meal. Bruno Stella's Fresh Fish Batter

"I learned how to make the batter from an Indian. But the Indians don't use the egg or the sage. The baking powder and beer make it flaky nice," Bruno said. Preparation time: 15 minutes 2 eggs beaten

1/2 cup beer

1/2 tsp vegetable oil 3 sprigs fresh parsley, finely chopped

1/2 tsp garlic power

1/4 tsp baking powder

1/2 tsp onion powder

1/2 tsp sage 3 tbps dried bread crumbs

1/2 cup all-purpose flour

Combine all the ingredients except the flour to form a smooth liquid. Add flour slowly, beating continually. "The batter," according to Bruno, "should not be too thick, nor too liquid. If it's too thick after I put the flour in, I add some Carnation evaporated milk to thin it out a little." It can be made the night before. Makes enough batter for 12 4-ounce pieces of fish, about 62 calories per 1/4 cup. Judy Eberspaecher's Pork And Beans Preparation time: 35 minutes Cooking time: 8 hours 1 lb dried white, Romano, or yellow eye beans Boiling water

1/2 tbsp dry mustard

cup brown sugar

1/4 cup molasses 1 tsp salt

6/8 tsp pepper

1/2 lb salt pork, diced

1 lb spareribs

Soak beans according to package instructions and then parboil them for 1 hour in "plenty of water." Drain and reserve water. Mix beans with the rest of the ingredients except spareribs and put in a 1 1/2 to 2-quart bean crock. Add enough of the reserved water to cover. Bake covered in a 300 degree F oven six hours. Add boiling water when necessary to keep the beans moist.

Uncover the pot and lay spareribs on top of the beans. Cook uncovered for another hour.

For the shoreline lunch, you will have to heat the beans up in a saucepan because the bean crock would probably explode over the hot birch fire.

Will serve six heavy eaters, eight for shoreline lunches with fish. Six servings have 494 calories each and eight have 370. Dilled Artichoke And Rice Salad

Rice or pasta salads with lemon vinaigrette and a touch of dill are crowd pleasers when the catch-of-the-day is on the picnic menu. Preparation time: 45 minutes Chilling time: 2 hours or overnight 1 cup long grain rice Boiling salted water 1 14-oz (398-mL) can artichoke hearts, drained and sliced lengthwise 1 sweet green pepper, seeded and chopped 6 medium-sized mushrooms, sliced, or 1 cup cooked green peas

1/2 to 1 cup pimento-stuffed olives, sliced 3 green onions, chopped

1/4 cup chopped fresh dill Dressing: 1 clove garlic, crushed (optional)

1/4 tsp salt 2 tbsp fresh lemon juice

1/4 tsp Dijon mustard

cup olive or vegetable oil

Freshly ground black pepper

Prepare rice according to package directions. Place cooked rice in a large mixing bowl. Add artichoke hearts, green pepper, mushrooms, olives, onions and dill. Blend garlic and salt, stir in lemon juice and mustard. Gradually beat in oil. Season with pepper. Pour over rice mixture; toss. Chill until serving time. Check seasoning. Makes 8 servings, about 276 calories each. Marinated Vegetable Salad

Give favorite marinated salads a new taste this summer by tossing in a handful of salty olives and pinch of hot pepper. Preparation time: 70 minutes Chilling time: 24 hours 2 to 3 cloves garlic, peeled and chopped

1/4 to cup white wine vinegar 1 bay leaf 1 tsp dried thyme leaves Pinch hot pepper (optional) 1 cup carrot coins 1 small head cauliflower, broken into florets 1 small bunch broccoli, broken into florets 2 cups thinly sliced mushrooms 1 sweet red pepper, seeded and thinly sliced 1 cup black olives, preferably Kalamata

1 cup oil, preferably olive

Place garlic, vinegar, bay leaf, thyme and hot pepper in a large bowl. Drop carrots in a large pot of boiling water, cook uncovered just until tender, but crisp. Lift from water with a slotted spoon, drain and drop into bowl. Repeat with cauliflower (about 3 cups) and broccoli (about 2 cups). Stir each vegetable into the vinegar mixture while still hot. Then stir in mushrooms, sweet red pepper, olives and oil. Cool to room temperature then refrigerate, covered, for 24 hours. Stir occasionally. Discard bay leaf and adjust seasoning. Remove from marinade with a slotted spoon; serve. Makes 8 servings, about 148 calories each. Picnic Spinach Torte

Tuck a spicy pie like this one in the picnic basket for days when the fish just don't bite. It's also nice as a starter with a variety of mustards and crusty breads. This one has been adapted from a recipe in the Make-Ahead section of America's Best (Saunders, $20.95).

Preparation time: 55 minutes Baking time: 50 minutes

1/2 to 1 lb (250 to 500 g) bulk pork sausage 2 medium onions, chopped 1 slice stale French bread

1/4 cup milk 2 10-oz bags fresh spinach 1 cup freshly grated Parmesan cheese 3 eggs, beaten

1/2 tsp freshly ground black pepper

1/2 tsp ground sage

1/2 tsp grated nutmeg

Preheat oven to 350 degrees F. Crumble sausage into a frying pan. Cook, stirring, over medium heat until pink color is gone. Add onion, cook, stirring until soft, about 10 minutes. Set aside to cool in a large bowl. (Force sausage mixture through the medium blade of a food mill or mince in a food processor, if desired). Tear bread into very small pieces. Add crumbs ( 1/2 cup) and milk to meat mixture. Wash spinach and remove stems. Steam until limp, about 3 minutes. Drain well and chop. Add spinach (about 1 cups) and cheese, eggs, pepper, sage and nutmeg to meat mixture. Mix well and spoon mixture into a buttered 9-inch springform pan, pie plate or a 9-by-5-inch loaf pan. Bake uncovered, until set, about 50 minutes. Cool, cover and chill. Bring to room temperature before serving. Makes 10 servings, about 179 calories each when made with a pound of sausage meat. Plum Cake

Pick plums to highlight cake batter for summery desserts instead of gooey icing. Preparation time: 20 minutes Baking time: 35 to 40 minutes Batter:

1/4 cup butter at room temperature

1/4 cup granulated sugar 1 egg 1 cup all-purpose flour 1 1/2 tsp baking powder

1/2 tsp salt

1/4 cup milk 4 to 5 ripe plums, pitted and thinly sliced Topping:

1/2 cup granulated sugar

1/2 tsp ground cinnamon

1/4 tsp grated nutmeg Pinch ground cloves

1/4 cup chilled butter

Preheat oven to 350 degrees F. Grease and flour an 8-inch square or round cake pan. Cream butter and sugar until light. Beat in egg. Sift dry ingredients together. Beat half into creamed mixture; beat in milk. Beat in remaining flour mixture. Pour batter into pan. Arrange plum slices on top of batter. (Peaches or apples may be used instead of plums.) Bake 25 minutes.

Meanwhile, cut topping ingredients together in a small bowl with a fork. After cake has baked 25 minutes, quickly sprinkle topping mixture over plums. Close oven door, bake for 10 to 15 more minutes or until a cake tester inserted in the centre comes out clean. Makes 12 servings, about 173 calories each. Quick Picnic Pate

This is much more than just a spread or pat to take the edge off appetites at picnics. It's an innovative way to use poultry or ham left over from last night's dinner. Enjoy it with crackers or French bread, hearty mustard and small pickles called cornichons. Preparation time: 15 minutes Chilling time: 2 hours 1 cup shredded or chopped cooked poultry, pork, beef or fish 1 125-g package cream cheese, softened 1 small onion, very finely chopped 1 tbsp lemon juice 1 to 2 tsp chopped anchovy fillets (optional) 1 tsp drained capers (optional) 1 to 2 tsp Worcestershire sauce 1 to 2 tsp dried thyme or dillweed

Freshly ground black pepper

Blend all ingredients, including pepper to taste, just until combined, in a food processor or by hand. Taste and adjust seasoning. Pack into a small crock and refrigerate, covered, at least 2 hours. (Pat in a picnic basket must be kept well-chilled until near serving time.) Makes 1 cups, about 41 calories per tablespoon. Recipes, except those for Bruno Stella's Fresh Fish Batter and Judy Eberspaecher's Pork And Beans, were chosen, adapted and tested by Star home economist Mary McGrath.

Toronto Star (ON)
FIN
LIFE, Wednesday, July 17, 1985 1566 mots, p. D1

Fish fry an angler's delight

David Kingsmill Toronto Star

Bruno Stella emptied the contents of a plastic bowl into a 20-inch fry pan radiating heat on a northern rocky finger of land. Within seconds, white smoke saturated with the scent of sizzling onions and crackling birch swirled around in the shifting wind and hit you in the face no matter where you stood.

Dja vu.

A smell like that seeps to the back of your brain where memories of campfires lie dormant. The smell never changes: It's a sweet smell, a smell that signals the start of a shoreline lunch of fish dragged up from the weeds of an inlet minutes before under the heat of a cloudless Georgian Bay noon.

Bruno Stella loves water. Born and raised on Italy's Adriatic coast, he eats "anything that swims . . . . And if I don't see water every day, something's the matter." He's a fisherman - a pleasure fisherman now, but once he did it for a living.

Through the intervention of outdoors writer and wine columnist Alex Eberspaecher, he agreed to act as a guide one more time. (After the experience with me, however, he may never do it again. See the Between Bites column, page D2.)

But there's more to Stella. He is, you see, a master shoreline cook. I heard about him from Eberspaecher, who had tasted the results of Stella's talent years before in the same area near Pointe Au Baril north of Parry Sound. It was the best, said Eberspaecher, a man not given to superlatives.

I confronted Stella with his reputation several weeks ago. "Ah, well, you know it's nothing special," he said, "It's just the outdoors. It does something for the food."

Stella moved to Pointe Au Baril from Toronto 12 years ago. He ran a bait shop at one time and a marina at another but "I didn't have enough time to go fishing." He guided for four years but gave that up, too. Now he drives a school bus during the winter and runs a taxidermy business out of his home. He fishes for pleasure.

Now, having a shoreline lunch isn't as easy as it sounds. First you have to catch something and fishing in the Georgian Bay area isn't what it used to be. The area has been over-fished, both commercially and for sport, says Stella. The decline has prompted the Pointe Au Baril community to start a hatchery with the help of the natural resources ministry. But although you can no longer dip in your line anywhere and pull out a good sized bass, the area is still prime water. And with the exception of the biggest fish, published ministry tests indicate they are safe to eat.

It helps to have Stella along when you go fishing, although the day before the wind shifted from the west to the north and Stella was skunked. "When a cold front comes in, the fish don't bite. They won't bite for a day, a day and a half."

At 10.30 a.m. I fell into Stella's 16-foot aluminum boat, and along with two of his sons, 12-year-old Bernie and 23-year-old photography student Steve, we headed out of Pointe au Baril to the open water and back down into a channel Stella was convinced would produce lunch.

It did.

Experts estimate the northern pike is between 10 million and 120 million years old and probably came to North America via Russia during a glacial period. It's long, speckled on the top of its body, and creamy white underneath. Its snout is ugly, its teeth razor sharp. And it's strong. The largest one caught in Ontario was slightly more than 40 pounds but the average pike runs between five and 10 pounds.

When a pike hits a lure in its muddy, weedy home, you don't have to set the hook with a jerk of the line. It bites down and then fights like hell.

Bernie's rod took a sudden lunge toward the water at 11.30 that morning. His Twin Dragon Kung Fu Club hat stayed on as he reeled in the first pike of the day like a pro. It took Steve three minutes to get the hooks out with a pair of pliers before his father put it on a stringer over the side of the boat. Only then did Bernie shoot a smile at us.

Twelve minutes passed before Bruno Stella's line squealed. The pike took the Rapella to the murky bottom and thrashed in and out of the weeds. "Most people get too excited," said Stella. "You've got to play with the fish . . . You can't try and get it into the boat too quickly."

He handed me the rod and told me to keep the line taut. "Reel in." I did. A larger pike than Bernie's came over the side of the boat secured in the net held by Bruno. No sooner was it on the bottom of the aluminum boat than it spit the hooks out. Ugly fish. Almost got away. Steve put his foot on it.

A little while later, Steve hooked a smallmouth bass. We had more than enough for lunch.

Most people I know say pike is too bony to eat. I've said it myself. Friends of mine, the Armstrongs, take pike meat, mince it, mix it with tapioca and seasonings, roll spoonfuls up in bread crumbs and call them pike balls. Deep fried, they are amazing. But it takes Heather Armstrong hours to sift out all the bones.

It took Bruno Stella 2 minutes and 51 seconds to fillet the smaller pike and cut it into six pieces. "Too slow," he said. "I cut the (back) bone." He did the larger pike in 1 minute and 18 seconds. I couldn't reset the stop watch fast enough to time the bass. The pike had very few bones left in.

To fillet the fish, Stella makes a diagonal cut just under the pectoral fin (where the arms would be) at a 45 degree angle towards the head to the backbone, but does not sever it. Then he cuts towards the tail with the sharp knife blade flat to the backbone. Meat comes away intact. With fillet skin side down, holding the tail, Stella cuts between the flesh and the skin and discards skin. He then cuts out the rib cage and bones.

After filleting the fish, he piled rocks into a horsehoe shape on the bald top of the point near the end of the channel. He brought a large heavy grill and put it on top of the rocks, then made a fire of birch bark and kindling, to which he added larger pieces of birch when the fire was roaring. His fry pan looked like it came from the Friendly Giant's kitchen - 20 inches across, two inches deep. Two pounds of lard melted quickly; when it was hot, in went one large chopped Spanish onion and the smells started wafting.

Stella put an open can of beans, still in the can, beside the fire where sticks of birch were added periodically to keep the flames hot. In about 10 minutes, the beans were bubbling.

Once the onions were golden brown in the lard, Stella added two pounds of parboiled and sliced new potatoes with the skins on. "You've got to have a hot fire or the potatoes get greasy," he said. "It's got to sizzle."

One of the rocks forming the fire sides cracked in the heat, sending a silver-dollar sized piece flying out. The lard was hot enough.

About 20 minutes later, when the potatoes were brown and crispy on the outside, Steve spooned them into a smaller cast iron frying pan on the side of the grill to keep warm. Stella sprinkled a little salt over them and then picked up the bowl in which the fish fillets had been wallowing in his special seasoned beer and egg batter made the night before. Stella slipped each fillet into the hot lard. The coating browned beautifully.

Ten minutes later we were sitting around a plastic coated ground sheet eating one of the most satisfying lunches imaginable.

"This," said Stella, "is a typical Georgian Bay shoreline lunch - the beans, the potatoes, the fish."

Typical, perhaps. Simple, yes. But boring it wasn't. The fish batter was light and delicious and the fish inside each packet can only be described as heaven. Eberspaecher was right. It was the best.

PIX 1

Catching the fish: Star food writer David Kingsmill didn't really catch this pike. Bruno Stella did, and then handed Kingsmill the fishing rod while he snagged the catch in his net.

Pic 2:

Filleting the fish: Bruno Stella makes a diagonal cut just under the pectoral fin at a 45 degree angle towards the head to the backbone, then he cuts towards the tail, above, with the sharp knife blade flat to the backbone.

Pic 3:

Preparing to cook: Stella cut each pike into six pieces for the shoreline lunch. He then dunked all the pieces into his unbeatable beer/egg batter leaving them in the bowl until the potatoes were done and the lard hot.

Pic 4:

Cooking the catch: In a matter of minutes, the batter puffs up slightly and turns a golden brown in the hot lard. The fire has to be kept hot, says Stella, or the lard will make the food greasy.

Toronto Star (ON)
FIN
LIFE, Wednesday, July 17, 1985 1566 mots, p. D1

Fish fry an angler's delight

David Kingsmill Toronto Star

Bruno Stella emptied the contents of a plastic bowl into a 20-inch fry pan radiating heat on a northern rocky finger of land. Within seconds, white smoke saturated with the scent of sizzling onions and crackling birch swirled around in the shifting wind and hit you in the face no matter where you stood.

Dja vu.

A smell like that seeps to the back of your brain where memories of campfires lie dormant. The smell never changes: It's a sweet smell, a smell that signals the start of a shoreline lunch of fish dragged up from the weeds of an inlet minutes before under the heat of a cloudless Georgian Bay noon.

Bruno Stella loves water. Born and raised on Italy's Adriatic coast, he eats "anything that swims . . . . And if I don't see water every day, something's the matter." He's a fisherman - a pleasure fisherman now, but once he did it for a living.

Through the intervention of outdoors writer and wine columnist Alex Eberspaecher, he agreed to act as a guide one more time. (After the experience with me, however, he may never do it again. See the Between Bites column, page D2.)

But there's more to Stella. He is, you see, a master shoreline cook. I heard about him from Eberspaecher, who had tasted the results of Stella's talent years before in the same area near Pointe Au Baril north of Parry Sound. It was the best, said Eberspaecher, a man not given to superlatives.

I confronted Stella with his reputation several weeks ago. "Ah, well, you know it's nothing special," he said, "It's just the outdoors. It does something for the food."

Stella moved to Pointe Au Baril from Toronto 12 years ago. He ran a bait shop at one time and a marina at another but "I didn't have enough time to go fishing." He guided for four years but gave that up, too. Now he drives a school bus during the winter and runs a taxidermy business out of his home. He fishes for pleasure.

Now, having a shoreline lunch isn't as easy as it sounds. First you have to catch something and fishing in the Georgian Bay area isn't what it used to be. The area has been over-fished, both commercially and for sport, says Stella. The decline has prompted the Pointe Au Baril community to start a hatchery with the help of the natural resources ministry. But although you can no longer dip in your line anywhere and pull out a good sized bass, the area is still prime water. And with the exception of the biggest fish, published ministry tests indicate they are safe to eat.

It helps to have Stella along when you go fishing, although the day before the wind shifted from the west to the north and Stella was skunked. "When a cold front comes in, the fish don't bite. They won't bite for a day, a day and a half."

At 10.30 a.m. I fell into Stella's 16-foot aluminum boat, and along with two of his sons, 12-year-old Bernie and 23-year-old photography student Steve, we headed out of Pointe au Baril to the open water and back down into a channel Stella was convinced would produce lunch.

It did.

Experts estimate the northern pike is between 10 million and 120 million years old and probably came to North America via Russia during a glacial period. It's long, speckled on the top of its body, and creamy white underneath. Its snout is ugly, its teeth razor sharp. And it's strong. The largest one caught in Ontario was slightly more than 40 pounds but the average pike runs between five and 10 pounds.

When a pike hits a lure in its muddy, weedy home, you don't have to set the hook with a jerk of the line. It bites down and then fights like hell.

Bernie's rod took a sudden lunge toward the water at 11.30 that morning. His Twin Dragon Kung Fu Club hat stayed on as he reeled in the first pike of the day like a pro. It took Steve three minutes to get the hooks out with a pair of pliers before his father put it on a stringer over the side of the boat. Only then did Bernie shoot a smile at us.

Twelve minutes passed before Bruno Stella's line squealed. The pike took the Rapella to the murky bottom and thrashed in and out of the weeds. "Most people get too excited," said Stella. "You've got to play with the fish . . . You can't try and get it into the boat too quickly."

He handed me the rod and told me to keep the line taut. "Reel in." I did. A larger pike than Bernie's came over the side of the boat secured in the net held by Bruno. No sooner was it on the bottom of the aluminum boat than it spit the hooks out. Ugly fish. Almost got away. Steve put his foot on it.

A little while later, Steve hooked a smallmouth bass. We had more than enough for lunch.

Most people I know say pike is too bony to eat. I've said it myself. Friends of mine, the Armstrongs, take pike meat, mince it, mix it with tapioca and seasonings, roll spoonfuls up in bread crumbs and call them pike balls. Deep fried, they are amazing. But it takes Heather Armstrong hours to sift out all the bones.

It took Bruno Stella 2 minutes and 51 seconds to fillet the smaller pike and cut it into six pieces. "Too slow," he said. "I cut the (back) bone." He did the larger pike in 1 minute and 18 seconds. I couldn't reset the stop watch fast enough to time the bass. The pike had very few bones left in.

To fillet the fish, Stella makes a diagonal cut just under the pectoral fin (where the arms would be) at a 45 degree angle towards the head to the backbone, but does not sever it. Then he cuts towards the tail with the sharp knife blade flat to the backbone. Meat comes away intact. With fillet skin side down, holding the tail, Stella cuts between the flesh and the skin and discards skin. He then cuts out the rib cage and bones.

After filleting the fish, he piled rocks into a horsehoe shape on the bald top of the point near the end of the channel. He brought a large heavy grill and put it on top of the rocks, then made a fire of birch bark and kindling, to which he added larger pieces of birch when the fire was roaring. His fry pan looked like it came from the Friendly Giant's kitchen - 20 inches across, two inches deep. Two pounds of lard melted quickly; when it was hot, in went one large chopped Spanish onion and the smells started wafting.

Stella put an open can of beans, still in the can, beside the fire where sticks of birch were added periodically to keep the flames hot. In about 10 minutes, the beans were bubbling.

Once the onions were golden brown in the lard, Stella added two pounds of parboiled and sliced new potatoes with the skins on. "You've got to have a hot fire or the potatoes get greasy," he said. "It's got to sizzle."

One of the rocks forming the fire sides cracked in the heat, sending a silver-dollar sized piece flying out. The lard was hot enough.

About 20 minutes later, when the potatoes were brown and crispy on the outside, Steve spooned them into a smaller cast iron frying pan on the side of the grill to keep warm. Stella sprinkled a little salt over them and then picked up the bowl in which the fish fillets had been wallowing in his special seasoned beer and egg batter made the night before. Stella slipped each fillet into the hot lard. The coating browned beautifully.

Ten minutes later we were sitting around a plastic coated ground sheet eating one of the most satisfying lunches imaginable.

"This," said Stella, "is a typical Georgian Bay shoreline lunch - the beans, the potatoes, the fish."

Typical, perhaps. Simple, yes. But boring it wasn't. The fish batter was light and delicious and the fish inside each packet can only be described as heaven. Eberspaecher was right. It was the best.

PIX 1

Catching the fish: Star food writer David Kingsmill didn't really catch this pike. Bruno Stella did, and then handed Kingsmill the fishing rod while he snagged the catch in his net.

Pic 2:

Filleting the fish: Bruno Stella makes a diagonal cut just under the pectoral fin at a 45 degree angle towards the head to the backbone, then he cuts towards the tail, above, with the sharp knife blade flat to the backbone.

Pic 3:

Preparing to cook: Stella cut each pike into six pieces for the shoreline lunch. He then dunked all the pieces into his unbeatable beer/egg batter leaving them in the bowl until the potatoes were done and the lard hot.

Pic 4:

Cooking the catch: In a matter of minutes, the batter puffs up slightly and turns a golden brown in the hot lard. The fire has to be kept hot, says Stella, or the lard will make the food greasy.

Toronto Star (ON)
FIN
NEWS, Wednesday, July 17, 1985 491 mots, p. A8

Relief is on the way for Kensington's parking 'nightmare'

Paul Hunter Toronto Star

Every day, people in cars and delivery trucks do battle in Metro for a prize more elusive than gold: a parking spot in bustling Kensington Market.

"Driving is a nightmare here," Eddie Severiano said as he watched two trucks compete for a spot in front of European Quality Meats on Baldwin St.

Businesses in Kensington thrive on selling fresh meat, cheese and produce, but because there are no delivery lanes behind the stores, a day-long parade of trucks and vans must unload goods on crowded streets.

But relief is on the way.

Alderman Jack Layton, who represents the area, said merchants are caught in a "catch-22" of wanting the customers but not wanting their cars in the area.

"The only solution that will work is to provide new parking spaces around Kensington," he said.

"Dramatic improvement'

With two floors being added to the Baldwin St. lot in the spring and two new lots in the works at the corner of Spadina Ave. and Dundas St., Layton said things will get better. Those additions, combined with the 350-space garage that is soon to open at nearby Toronto Western Hospital, will add about 800 new spots to the area.

"We're going from an existing 180 parking spaces to 1,000 in 18 months. That's a pretty dramatic improvement and is going to make a tremendous difference," he said.

A 1974 traffic flow survey done by the city shows that almost 1,000 trucks - 18 per cent of all vehicles using the area - drive into Kensington each day. It's considered excessive when more than 5 per cent of traffic in any one area is made up of commercial vehicles, says Jim Pryer, transportation co-ordinator for Toronto's public works department.

"That survey was a few years ago but I don't think the situation has changed. It might even be worse," he said.

"I've been delivering in the area for 13 years," said meat truck driver Nick Novak. "It was bad when I started but it's worse now. I wouldn't come down here unless I had to."

"Happy balance'

Cars, vans and trucks park beside fire hydrants, on corners and even on sidewalks. On a recent day, although parking is forbidden on the south side of Baldwin St. and the west side of Kensington Ave., both were lined with vehicles.

"We do issue tags in there, but we don't do it fanatically," said Metro police Staff Sergeant Grenville Dawkins of 14 Division.

"If we tag cars, merchants complain that we're chasing away their customers. If we don't, they complain that they can't get their deliveries. We try to strike a happy balance while keeping the intersections clear for emergency vehicles," he said.

Many of the truck drivers interviewed by The Star said they had friends or store owners park cars in spots early in the morning and hold them until the time of their delivery.

Toronto Star (ON)
FIN
NEWS, Wednesday, July 17, 1985 491 mots, p. A8

Relief is on the way for Kensington's parking 'nightmare'

Paul Hunter Toronto Star

Every day, people in cars and delivery trucks do battle in Metro for a prize more elusive than gold: a parking spot in bustling Kensington Market.

"Driving is a nightmare here," Eddie Severiano said as he watched two trucks compete for a spot in front of European Quality Meats on Baldwin St.

Businesses in Kensington thrive on selling fresh meat, cheese and produce, but because there are no delivery lanes behind the stores, a day-long parade of trucks and vans must unload goods on crowded streets.

But relief is on the way.

Alderman Jack Layton, who represents the area, said merchants are caught in a "catch-22" of wanting the customers but not wanting their cars in the area.

"The only solution that will work is to provide new parking spaces around Kensington," he said.

"Dramatic improvement'

With two floors being added to the Baldwin St. lot in the spring and two new lots in the works at the corner of Spadina Ave. and Dundas St., Layton said things will get better. Those additions, combined with the 350-space garage that is soon to open at nearby Toronto Western Hospital, will add about 800 new spots to the area.

"We're going from an existing 180 parking spaces to 1,000 in 18 months. That's a pretty dramatic improvement and is going to make a tremendous difference," he said.

A 1974 traffic flow survey done by the city shows that almost 1,000 trucks - 18 per cent of all vehicles using the area - drive into Kensington each day. It's considered excessive when more than 5 per cent of traffic in any one area is made up of commercial vehicles, says Jim Pryer, transportation co-ordinator for Toronto's public works department.

"That survey was a few years ago but I don't think the situation has changed. It might even be worse," he said.

"I've been delivering in the area for 13 years," said meat truck driver Nick Novak. "It was bad when I started but it's worse now. I wouldn't come down here unless I had to."

"Happy balance'

Cars, vans and trucks park beside fire hydrants, on corners and even on sidewalks. On a recent day, although parking is forbidden on the south side of Baldwin St. and the west side of Kensington Ave., both were lined with vehicles.

"We do issue tags in there, but we don't do it fanatically," said Metro police Staff Sergeant Grenville Dawkins of 14 Division.

"If we tag cars, merchants complain that we're chasing away their customers. If we don't, they complain that they can't get their deliveries. We try to strike a happy balance while keeping the intersections clear for emergency vehicles," he said.

Many of the truck drivers interviewed by The Star said they had friends or store owners park cars in spots early in the morning and hold them until the time of their delivery.

Toronto Star (ON)
FIN
LIFE, Wednesday, July 17, 1985 1566 mots, p. D1

Fish fry an angler's delight

David Kingsmill Toronto Star

Bruno Stella emptied the contents of a plastic bowl into a 20-inch fry pan radiating heat on a northern rocky finger of land. Within seconds, white smoke saturated with the scent of sizzling onions and crackling birch swirled around in the shifting wind and hit you in the face no matter where you stood.

Dja vu.

A smell like that seeps to the back of your brain where memories of campfires lie dormant. The smell never changes: It's a sweet smell, a smell that signals the start of a shoreline lunch of fish dragged up from the weeds of an inlet minutes before under the heat of a cloudless Georgian Bay noon.

Bruno Stella loves water. Born and raised on Italy's Adriatic coast, he eats "anything that swims . . . . And if I don't see water every day, something's the matter." He's a fisherman - a pleasure fisherman now, but once he did it for a living.

Through the intervention of outdoors writer and wine columnist Alex Eberspaecher, he agreed to act as a guide one more time. (After the experience with me, however, he may never do it again. See the Between Bites column, page D2.)

But there's more to Stella. He is, you see, a master shoreline cook. I heard about him from Eberspaecher, who had tasted the results of Stella's talent years before in the same area near Pointe Au Baril north of Parry Sound. It was the best, said Eberspaecher, a man not given to superlatives.

I confronted Stella with his reputation several weeks ago. "Ah, well, you know it's nothing special," he said, "It's just the outdoors. It does something for the food."

Stella moved to Pointe Au Baril from Toronto 12 years ago. He ran a bait shop at one time and a marina at another but "I didn't have enough time to go fishing." He guided for four years but gave that up, too. Now he drives a school bus during the winter and runs a taxidermy business out of his home. He fishes for pleasure.

Now, having a shoreline lunch isn't as easy as it sounds. First you have to catch something and fishing in the Georgian Bay area isn't what it used to be. The area has been over-fished, both commercially and for sport, says Stella. The decline has prompted the Pointe Au Baril community to start a hatchery with the help of the natural resources ministry. But although you can no longer dip in your line anywhere and pull out a good sized bass, the area is still prime water. And with the exception of the biggest fish, published ministry tests indicate they are safe to eat.

It helps to have Stella along when you go fishing, although the day before the wind shifted from the west to the north and Stella was skunked. "When a cold front comes in, the fish don't bite. They won't bite for a day, a day and a half."

At 10.30 a.m. I fell into Stella's 16-foot aluminum boat, and along with two of his sons, 12-year-old Bernie and 23-year-old photography student Steve, we headed out of Pointe au Baril to the open water and back down into a channel Stella was convinced would produce lunch.

It did.

Experts estimate the northern pike is between 10 million and 120 million years old and probably came to North America via Russia during a glacial period. It's long, speckled on the top of its body, and creamy white underneath. Its snout is ugly, its teeth razor sharp. And it's strong. The largest one caught in Ontario was slightly more than 40 pounds but the average pike runs between five and 10 pounds.

When a pike hits a lure in its muddy, weedy home, you don't have to set the hook with a jerk of the line. It bites down and then fights like hell.

Bernie's rod took a sudden lunge toward the water at 11.30 that morning. His Twin Dragon Kung Fu Club hat stayed on as he reeled in the first pike of the day like a pro. It took Steve three minutes to get the hooks out with a pair of pliers before his father put it on a stringer over the side of the boat. Only then did Bernie shoot a smile at us.

Twelve minutes passed before Bruno Stella's line squealed. The pike took the Rapella to the murky bottom and thrashed in and out of the weeds. "Most people get too excited," said Stella. "You've got to play with the fish . . . You can't try and get it into the boat too quickly."

He handed me the rod and told me to keep the line taut. "Reel in." I did. A larger pike than Bernie's came over the side of the boat secured in the net held by Bruno. No sooner was it on the bottom of the aluminum boat than it spit the hooks out. Ugly fish. Almost got away. Steve put his foot on it.

A little while later, Steve hooked a smallmouth bass. We had more than enough for lunch.

Most people I know say pike is too bony to eat. I've said it myself. Friends of mine, the Armstrongs, take pike meat, mince it, mix it with tapioca and seasonings, roll spoonfuls up in bread crumbs and call them pike balls. Deep fried, they are amazing. But it takes Heather Armstrong hours to sift out all the bones.

It took Bruno Stella 2 minutes and 51 seconds to fillet the smaller pike and cut it into six pieces. "Too slow," he said. "I cut the (back) bone." He did the larger pike in 1 minute and 18 seconds. I couldn't reset the stop watch fast enough to time the bass. The pike had very few bones left in.

To fillet the fish, Stella makes a diagonal cut just under the pectoral fin (where the arms would be) at a 45 degree angle towards the head to the backbone, but does not sever it. Then he cuts towards the tail with the sharp knife blade flat to the backbone. Meat comes away intact. With fillet skin side down, holding the tail, Stella cuts between the flesh and the skin and discards skin. He then cuts out the rib cage and bones.

After filleting the fish, he piled rocks into a horsehoe shape on the bald top of the point near the end of the channel. He brought a large heavy grill and put it on top of the rocks, then made a fire of birch bark and kindling, to which he added larger pieces of birch when the fire was roaring. His fry pan looked like it came from the Friendly Giant's kitchen - 20 inches across, two inches deep. Two pounds of lard melted quickly; when it was hot, in went one large chopped Spanish onion and the smells started wafting.

Stella put an open can of beans, still in the can, beside the fire where sticks of birch were added periodically to keep the flames hot. In about 10 minutes, the beans were bubbling.

Once the onions were golden brown in the lard, Stella added two pounds of parboiled and sliced new potatoes with the skins on. "You've got to have a hot fire or the potatoes get greasy," he said. "It's got to sizzle."

One of the rocks forming the fire sides cracked in the heat, sending a silver-dollar sized piece flying out. The lard was hot enough.

About 20 minutes later, when the potatoes were brown and crispy on the outside, Steve spooned them into a smaller cast iron frying pan on the side of the grill to keep warm. Stella sprinkled a little salt over them and then picked up the bowl in which the fish fillets had been wallowing in his special seasoned beer and egg batter made the night before. Stella slipped each fillet into the hot lard. The coating browned beautifully.

Ten minutes later we were sitting around a plastic coated ground sheet eating one of the most satisfying lunches imaginable.

"This," said Stella, "is a typical Georgian Bay shoreline lunch - the beans, the potatoes, the fish."

Typical, perhaps. Simple, yes. But boring it wasn't. The fish batter was light and delicious and the fish inside each packet can only be described as heaven. Eberspaecher was right. It was the best.

PIX 1

Catching the fish: Star food writer David Kingsmill didn't really catch this pike. Bruno Stella did, and then handed Kingsmill the fishing rod while he snagged the catch in his net.

Pic 2:

Filleting the fish: Bruno Stella makes a diagonal cut just under the pectoral fin at a 45 degree angle towards the head to the backbone, then he cuts towards the tail, above, with the sharp knife blade flat to the backbone.

Pic 3:

Preparing to cook: Stella cut each pike into six pieces for the shoreline lunch. He then dunked all the pieces into his unbeatable beer/egg batter leaving them in the bowl until the potatoes were done and the lard hot.

Pic 4:

Cooking the catch: In a matter of minutes, the batter puffs up slightly and turns a golden brown in the hot lard. The fire has to be kept hot, says Stella, or the lard will make the food greasy.

Toronto Star (ON)
SAT
BUSINESS TODAY, Saturday, July 20, 1985 339 mots, p. D3

Ontario blasts farm subsidies that hurt exports

Matthew McClure Toronto Star

Provincial trade wars are hurting Canada's farmers and must be stopped, says Ontario Agriculture Minister Jack Riddell.

Riddell said in a telephone interview yesterday from Exeter he is upset over recent amendments to the new federal-provincial red meat stabilization program.

He said they will permit the provinces to continue the unfair practice of giving additional subsidies to their producers.

The straight-talking Liberal MPP for Huron-Middlesex is preparing for next week's federal-provincial agriculture ministers' conference in St. John's, Nfld.

Although he'll be the only Liberal among the 11 ministers sitting at the table, Riddell said he is confident he can persuade the other members to stop piling on agricultural subsidies.

He wants his fellow ministers to return to the tougher measures included in the original tripartite stabilization program proposed by Ontario, the three Prairie provinces and the federal government almost two years ago.

"I'm going to tell (federal minister) John Wise and the other ministers if we don't get rid of these provincial programs, we can look forward to more and heavier countervailing duties on our exports to the United States," he said.

Riddell said duties on Canadian agricultural goods, such as the recent International Trade Commission tariff on hogs and pork entering the U.S., hit Ontario's farmers hardest because they are so dependent on exports.

He suggested some provinces are loathe to give up the right to subsidize their own producers and therby boost production because they fear they will be left with small quotas if federal supply management legislation is introduced.

Riddell said subsidies now in place in other provinces give their producers an unfair advantage over Ontario's livestock farmers.

"Farmers in this country are in trouble. It's time we stopped these inter-provincial trade wars, put politics and provincial loyalties aside and tried to do something for the good of Canada's agriculture industry."

Whether he succeeds in getting the changes he wants to the federal program, Riddell hopes to see tripartite stabilization of some kind in place by this fall.

Toronto Star (ON)
SAT
INSIGHT, Saturday, July 20, 1985 1070 mots, p. B6

Reaching out to rebuild for 'God's glory'

Peter Goodspeed Toronto Star

ATLANTIC, PA. - ATLANTIC, Pa. - Standing by the twisted, shattered stump of what used to be a large shade tree, Opal Baird wiped a tear from her eye.

"I've lived here all my life," she said. "I was born in that tiny house over there."

She pointed across a field strewn with litter, to a pile of rubble and bent metal.

Concrete pads stuck in the ground showed where Baird's bungalow used to be.

"Everything was destroyed," Baird said. "Everything we had disappeared in just three minutes."

Atlantic, the small rural Pennsylvania town Baird always called home, was wiped off the map seven weeks ago in the same series of storms that flattened Barrie May 31.

The 20 tornados in Pennsylvania killed 64 people, injured 700 and destroyed 1,658 homes.

Five people in Atlantic died. Every home in town was destroyed. Only the local Congregational Church was left standing.

Shattered lives

Now, residents are busily rebuilding their shattered lives. The buzz of chain saws can be heard everywhere as homeowners chop up fallen trees. Red and black "No Trespassing" signs dot the countryside and spirals of blue smoke streak the skyline where the storm's wreckage is being burned.

New aluminum roofs twinkle in the sunlight on more than a dozen barns that have sprung up almost overnight - almost all the work done by volunteers.

Forty-five families in Atlantic are members of the Amish religious sect, an offshoot of the Mennonite Church, which shuns government assistance, mechanization and modernization.

The Amish shrugged off the tornados as an Act of God and immediately began to rebuild their dairy farms. Mennonites from as far away as Ontario, Wisconsin and Indiana came to help in the mammoth rebuilding task.

Amish farmers from neighboring communities slept in tents and storm-damaged barns, scoured the countryside salvaging their friends' belongings and, in less than four weeks, rebuilt nearly all of the Amish farms.

Last week, 1,000 Amish and Mennonite volunteers fanned out across Pennsylvania, offering to rebuild the homes and farm buildings of storm victims whose losses aren't covered by insurance.

"We just do it for the glory of God," said Sanford Yoder, a co-ordinator for the Mennonite Disaster Service, the group directing much of the private clean-up effort in Atlantic.

"We're not here to take jobs away from private contractors. We won't help someone who is covered by insurance and we won't buy building materials for anyone. We're just here to offer our labor, to offer ourselves."

In Atlantic's Congregational Church a banner hanging next to the altar reads: "By Giving To Others We Are Strengthened."

Every corner of the building is crammed with used clothing and emergency food supplies donated by families state-wide.

Women have produced more than 100,000 meals in the church kitchen for homeless tornado victims and volunteers.

The church hall has been converted into a disaster co-ordination centre where Amish men in straw hats, beards and bib overalls plot to rebuild their town with area farmers.

Outside the church, a lawn has been ploughed into a "victory garden" to supply fresh vegetables. And in the church parking lot, camouflaged army water tanks provided by the National Guard give residents fresh water.

At night, the church becomes a meeting place where officials from the U. S. Small Business Agency explain government disaster assistance programs.

The federal government has already pumped more than $9 million into Pennsylvania to help residents recover from the tornados, supplying needy victims with free accommodation and low-interest loans to rebuild their homes, farms and businesses.

More than 200 Red Cross volunteers in the state are providing additional emergency assistance and local county mental health agencies are offering group therapy sessions to help people deal with the stress of disaster.

"We have to have a vision," said Rev. Charles Polley, pastor of the Atlantic church. "We have to look ahead. We have to rebuild. We have to face it. So many lives were spared here, because God has a future purpose for us."

Still, the scars of the tornados remain.

Bloated bodies of dead deer can be found lying in the tall grass of roadside ditches outside town.

Fallen debris

And some rural residents, such as Doris Young, say the stench of death lingers on farms where chunks of cow flesh are still buried under fallen debris.

"When those twisters came through here they sucked up just about everything," Young said. "Whole dairy herds just disappeared. Houses were turned to dust and crops were ripped right out of the ground."

Some scars are just memories and stories that will be told to disbelieving strangers for years.

Baird talks of hiding behind a rocking chair in her kitchen and regaining consciousness ten minutes later, with four broken ribs, 100 feet from what used to be her home.

She talks of finding a meat cleaver buried to its hilt in a tree stump, a neighbor who found her purse nearly a mile away from her home and of a friend whose garage was blown to bits even though his new car was left untouched.

Others talk of homes where a second-floor toilet was ripped from the floor and thrown 300 metres (300 yards) in the air, but a wallet sitting on a piano in the same building was left untouched, or of a china cabinet full of dishes in perfect shape in a house that no longer had a roof or walls.

In the nearby town of Albion, businesses sport handwritten signs in their windows that declare "Albion Will Rise Again" and some houses have messages painted on their ruined walls.

"The Steffs are alive and well and Here To Stay!! We are rebuilding", declares a sign scrawled in red paint on the front wall of one home.

Twelve people died in Albion; 215 homes were destroyed or damaged.

But like Atlantic, neighbors have banded together at a local church, Grace United Methodist, to put their lives back together.

When John Noerr, a retired truck driver who lost everything he owned in the tornados, came to the church last week to be interviewed by government disaster officials, he still seemed shocked by the kindness strangers are showing him.

"I've got a lot more friends in this town than I ever knew I had before," he said.

And over his shoulder sunshine streamed through a large stained glass window depicting the Resurrection of Christ.

Toronto Star (ON)
SAT
INSIGHT, Saturday, July 20, 1985 1070 mots, p. B6

Reaching out to rebuild for 'God's glory'

Peter Goodspeed Toronto Star

ATLANTIC, PA. - ATLANTIC, Pa. - Standing by the twisted, shattered stump of what used to be a large shade tree, Opal Baird wiped a tear from her eye.

"I've lived here all my life," she said. "I was born in that tiny house over there."

She pointed across a field strewn with litter, to a pile of rubble and bent metal.

Concrete pads stuck in the ground showed where Baird's bungalow used to be.

"Everything was destroyed," Baird said. "Everything we had disappeared in just three minutes."

Atlantic, the small rural Pennsylvania town Baird always called home, was wiped off the map seven weeks ago in the same series of storms that flattened Barrie May 31.

The 20 tornados in Pennsylvania killed 64 people, injured 700 and destroyed 1,658 homes.

Five people in Atlantic died. Every home in town was destroyed. Only the local Congregational Church was left standing.

Shattered lives

Now, residents are busily rebuilding their shattered lives. The buzz of chain saws can be heard everywhere as homeowners chop up fallen trees. Red and black "No Trespassing" signs dot the countryside and spirals of blue smoke streak the skyline where the storm's wreckage is being burned.

New aluminum roofs twinkle in the sunlight on more than a dozen barns that have sprung up almost overnight - almost all the work done by volunteers.

Forty-five families in Atlantic are members of the Amish religious sect, an offshoot of the Mennonite Church, which shuns government assistance, mechanization and modernization.

The Amish shrugged off the tornados as an Act of God and immediately began to rebuild their dairy farms. Mennonites from as far away as Ontario, Wisconsin and Indiana came to help in the mammoth rebuilding task.

Amish farmers from neighboring communities slept in tents and storm-damaged barns, scoured the countryside salvaging their friends' belongings and, in less than four weeks, rebuilt nearly all of the Amish farms.

Last week, 1,000 Amish and Mennonite volunteers fanned out across Pennsylvania, offering to rebuild the homes and farm buildings of storm victims whose losses aren't covered by insurance.

"We just do it for the glory of God," said Sanford Yoder, a co-ordinator for the Mennonite Disaster Service, the group directing much of the private clean-up effort in Atlantic.

"We're not here to take jobs away from private contractors. We won't help someone who is covered by insurance and we won't buy building materials for anyone. We're just here to offer our labor, to offer ourselves."

In Atlantic's Congregational Church a banner hanging next to the altar reads: "By Giving To Others We Are Strengthened."

Every corner of the building is crammed with used clothing and emergency food supplies donated by families state-wide.

Women have produced more than 100,000 meals in the church kitchen for homeless tornado victims and volunteers.

The church hall has been converted into a disaster co-ordination centre where Amish men in straw hats, beards and bib overalls plot to rebuild their town with area farmers.

Outside the church, a lawn has been ploughed into a "victory garden" to supply fresh vegetables. And in the church parking lot, camouflaged army water tanks provided by the National Guard give residents fresh water.

At night, the church becomes a meeting place where officials from the U. S. Small Business Agency explain government disaster assistance programs.

The federal government has already pumped more than $9 million into Pennsylvania to help residents recover from the tornados, supplying needy victims with free accommodation and low-interest loans to rebuild their homes, farms and businesses.

More than 200 Red Cross volunteers in the state are providing additional emergency assistance and local county mental health agencies are offering group therapy sessions to help people deal with the stress of disaster.

"We have to have a vision," said Rev. Charles Polley, pastor of the Atlantic church. "We have to look ahead. We have to rebuild. We have to face it. So many lives were spared here, because God has a future purpose for us."

Still, the scars of the tornados remain.

Bloated bodies of dead deer can be found lying in the tall grass of roadside ditches outside town.

Fallen debris

And some rural residents, such as Doris Young, say the stench of death lingers on farms where chunks of cow flesh are still buried under fallen debris.

"When those twisters came through here they sucked up just about everything," Young said. "Whole dairy herds just disappeared. Houses were turned to dust and crops were ripped right out of the ground."

Some scars are just memories and stories that will be told to disbelieving strangers for years.

Baird talks of hiding behind a rocking chair in her kitchen and regaining consciousness ten minutes later, with four broken ribs, 100 feet from what used to be her home.

She talks of finding a meat cleaver buried to its hilt in a tree stump, a neighbor who found her purse nearly a mile away from her home and of a friend whose garage was blown to bits even though his new car was left untouched.

Others talk of homes where a second-floor toilet was ripped from the floor and thrown 300 metres (300 yards) in the air, but a wallet sitting on a piano in the same building was left untouched, or of a china cabinet full of dishes in perfect shape in a house that no longer had a roof or walls.

In the nearby town of Albion, businesses sport handwritten signs in their windows that declare "Albion Will Rise Again" and some houses have messages painted on their ruined walls.

"The Steffs are alive and well and Here To Stay!! We are rebuilding", declares a sign scrawled in red paint on the front wall of one home.

Twelve people died in Albion; 215 homes were destroyed or damaged.

But like Atlantic, neighbors have banded together at a local church, Grace United Methodist, to put their lives back together.

When John Noerr, a retired truck driver who lost everything he owned in the tornados, came to the church last week to be interviewed by government disaster officials, he still seemed shocked by the kindness strangers are showing him.

"I've got a lot more friends in this town than I ever knew I had before," he said.

And over his shoulder sunshine streamed through a large stained glass window depicting the Resurrection of Christ.

Toronto Star (ON)
SAT
BUSINESS TODAY, Saturday, July 20, 1985 427 mots, p. D3

Budget helps push up inflation but Wilson says it's temporary

Fred Lebolt Toronto Star

Finance Minister Michael Wilson acknowledges that his May budget contributed to higher inflation last month, but says it was just a temporary blip.

"I think this is a short-term response and I think in time things will be back to where we were," he said yesterday.

The inflation rate, measured by the consumer price index, was 4.1 per cent in the year through June, up from 3.9 per cent in May, Statistics Canada reported.

The increase ended a six-month stretch in which inflation had run at less than 4 per cent.

Wilson told reporters after a speech to the Toronto chapter of the Institute of Chartered Life Underwriters that the higher inflation rate was caused in part by budgetary moves, but "you can't attribute it to any one thing."

Unpopular measures

He also stuck by budget moves criticized by various social policy groups, including the de-indexing of family allowance payments and the imposition of federal tax on non-prescription medication.

"I'm not happy at increasing those taxes or making those changes," Wilson said.

"But it's very important to remind ourselves what the cause of those actions is and I discussed those at length here today."

During his speech, Wilson reviewed moves taken in the May budget to cut the deficit and encourage investment and economic growth.

Economists, meanwhile, said most of the June inflation rise can be attributed to tax changes in the federal budget, but they are not worried that a trend is developing toward significantly higher inflation, Canadian Press reports.

Higher costs

George Saba, chief economist for Montreal Trust, said the budget was probably the largest factor in the June rise, "but I haven't seen anything that indicates there is a general firming of prices in the near term."

Sharply higher costs for tobacco and alcohol and an increase in food prices led the general increase last month. Statistics Canada's tobacco products and smokers' supplies index rose 12.5 per cent in June after budget tax increases.

The food index rose 0.6 per cent, after a 1.1 per cent decline in May. Meat prices rose by 0.6 per cent in June, following May's drop of 1.7 per cent. Higher prices were also recorded for fresh fruit, up 4.6 per cent, and for fresh vegetables, up 5.9 per cent.

Partly offsetting the increases were lower prices for dairy products and eggs, down 0.7 per cent; bakery products, down 1.2 per cent; sugar, down 6.4 per cent.

Toronto Star (ON)
SAT
TRAVEL, Saturday, July 20, 1985 1107 mots, p. G11

Sydney's natives want you to have a "smashing good time' with them

Ed Rabey and Beverley Beyer Toronto Star

SYDNEY, AUSTRALIA - SYDNEY, Australia - This whole country seems to be filled with good-natured people anxious that you share their good life, laid-back ways, fine food, considerable cultural attractions.

And, most of all, they want you to have a smashing good time with them along the way.

Sydney rolls much of it up into one neat ball for you, a perfect gateway city for sampling Aussie delights before heading into the Outback or sneaking off to Perth for a peek at the America's Cup.

And believe it when they say, "You're gonna get wet." Sydney is a latticework of 34 bays and coves, with one convenient spot for dunking being Seven Shilling Beach right on the harbor, named for the original land cost.

In 1788 England dumped a boatload of convicts on The Rocks area of Sydney Cove. Their strong backs began to hammer and carve out a city that has become one of the Southern Hemisphere's most exciting.

From the moment you see the blinding white "sails" of the Opera House, surrounded by blue water as if bunched for a regatta beneath soaring Sydney Harbor Bridge, you know this city is something special.

Here to there: CP Air will get you there with a change in Honolulu, Air Canada, American and US Air to Los Angeles for changes to Qantas, Air New Zealand, Pan Am or Continental. An airport limo stops at major hotels for $2.40, cab fare about $11 to the mid-city.

Getting around town: An Explorer Bus makes 20 stops at city attractions for $6.50 adults, $3 kids, get off and on at will. Cabs are very moderate.

How long/how much? We'd have to say two or three days minimum to really enjoy the place, more if you get hooked on the 30 beaches within 12 miles of the city. Lodging and dining prices are as cozy as you could wish.

A few fast facts: The Australian dollar was recently valued at about three cents less than ours. June through August, mid-winter down here, is a perfect time to visit, balmy, little rain, a light jacket or wrap in the evening.Highs range in the 60s and 70s year-round.

Moderate-cost hotels: Although practically new as a hotel, Telford Old Sydney Inn (55 George St.; $85 double) is every inch a delight. It was once a bonded warehouse for goods coming into Sydney's port, now converted into a spanking place with huge, four-storey central atrium vaguely reminiscent of a Spanish convent. Dead centre of historic The Rocks area, fine views of bay and Opera House, loads of great restaurants nearby, heated pool.

Cambridge Inn (212 Riley St.; $78 is a highrise that still maintains a warm and comfortable feel in its furnishings and public rooms. The Cyrano's dining room was just selected as one of Sydney's 10 best, a study in subdued elegance with handsome brown velvet chairs, a copper-hooded fireplace, beautiful settings and crystal. Clairmont Village Inn (5 Ward Ave.; $63) is modern and crams a lot into small space: neat rooms, heated indoor pool, the Billboard Restaurant with pictures of Gable, Lombard and other old timers on wall murals.

Regional food and drink: With all this water, seafood is obviously the big thing here, although lamb and good beef make their inroads. Sydney's rock oysters are superb, and there's a monstrous game fish called barramundi that is heavenly in a number of ways. The prawns are enormous, lobsters toothsome, and every menu has its quota of John Dory, snapper, flounder, whiting, smoked salmon and on into the deep.

Wherever you find an Australian you find a thirst, and down here they satisfy it with remarkably good wines, having won their first international gold medal in 1822.

Moderate-cost dining: Don't take our word for it, head straight for Phillip's Foote Restaurant (101 George St., The Rocks), then select from T-bones the size of baseball gloves, filets like flatirons, four or so lamb chops cut half way, equally huge chunks of meat we couldn't identify, or lemon sole and other fish. Put it on your plate raw, then hit the 15-foot salad bar, now repair to one of several roaring barbecues in patios or on the porches and cook it to your taste. The waitress will bring you your choice of red or white wine, beer, coffee, tea or whatever. Total cost $7 Australian.

Nearby Rocks Push (109 George St.) was named for the Rocks Push Gang, a gaggle of ne'er-do-wells who frequented the place during days of the 19th-century tall ships. Now it's a colorful, Paris-type bistro with a set, three-course menu for $16, some of Sydney's best live jazz in the evening. The Waterfront (27 Circular Quay, The Rocks) gets a big play with seafood addicts sitting beneath the terrace awning right on Sydney Harbor.

But for a sturdy meal and humorous look at Australia's past, have a go at the Jolly Swagman Show at Argyle Tavern (12 Argyle St.) The "main tucker" offers a good selection of Aussie staples, 37 wines to choose from, rustic decor, songs and humor a bit earthy at times.

Going first-class: Regent International (199 George St.; $100 up) has everything going for it: great location, stunning views of city or harbor, Kable's dining room the best in Australia. The fixed lunch is an unbelievable $20, and we had glazed oysters with tomato and leek mousseline, roast guinea hen with leeks, but stared longingly at our friend's shell oysters and venison medallions on braised leeks. Beaujolais nouveau at $2.50 a glass, $13 the bottle.

Hyatt Kingsgate (Top of William St.: $110 up) crowns Sydney's other lively area, the Kings Cross section. It's just finished a major facelift and sits in a hotbed of good restaurants and nightlife, all you could want in a luxury hotel.

On your own: First off is a cruise of Sydney Harbor for a spectacular look at the Opera House, bridge and regal homes rimming the water.

Sydney has a full complement of museums, parks, churches and historic sites. But the fun side calls for just clumping around The Rocks, following the bright lights to Kings Cross along William St. and Darlinghurst Rd., hopping a hydrofoil across the harbor to Manly and its lively Corso or just exploring on your own in a city that continues to grow vigorously.

For more information: Call the Australian Tourist Commission office at (416) 487-2126, or write them (120 Eglinton Ave. E., Toronto, Ont. M4P 1E2) for a 120-page booklet, Destination Australia, with maps and hotel prices throughout country, plus other brochures on Sydney.

Toronto Star (ON)
SAT
TRAVEL, Saturday, July 20, 1985 1107 mots, p. G11

Sydney's natives want you to have a "smashing good time' with them

Ed Rabey and Beverley Beyer Toronto Star

SYDNEY, AUSTRALIA - SYDNEY, Australia - This whole country seems to be filled with good-natured people anxious that you share their good life, laid-back ways, fine food, considerable cultural attractions.

And, most of all, they want you to have a smashing good time with them along the way.

Sydney rolls much of it up into one neat ball for you, a perfect gateway city for sampling Aussie delights before heading into the Outback or sneaking off to Perth for a peek at the America's Cup.

And believe it when they say, "You're gonna get wet." Sydney is a latticework of 34 bays and coves, with one convenient spot for dunking being Seven Shilling Beach right on the harbor, named for the original land cost.

In 1788 England dumped a boatload of convicts on The Rocks area of Sydney Cove. Their strong backs began to hammer and carve out a city that has become one of the Southern Hemisphere's most exciting.

From the moment you see the blinding white "sails" of the Opera House, surrounded by blue water as if bunched for a regatta beneath soaring Sydney Harbor Bridge, you know this city is something special.

Here to there: CP Air will get you there with a change in Honolulu, Air Canada, American and US Air to Los Angeles for changes to Qantas, Air New Zealand, Pan Am or Continental. An airport limo stops at major hotels for $2.40, cab fare about $11 to the mid-city.

Getting around town: An Explorer Bus makes 20 stops at city attractions for $6.50 adults, $3 kids, get off and on at will. Cabs are very moderate.

How long/how much? We'd have to say two or three days minimum to really enjoy the place, more if you get hooked on the 30 beaches within 12 miles of the city. Lodging and dining prices are as cozy as you could wish.

A few fast facts: The Australian dollar was recently valued at about three cents less than ours. June through August, mid-winter down here, is a perfect time to visit, balmy, little rain, a light jacket or wrap in the evening.Highs range in the 60s and 70s year-round.

Moderate-cost hotels: Although practically new as a hotel, Telford Old Sydney Inn (55 George St.; $85 double) is every inch a delight. It was once a bonded warehouse for goods coming into Sydney's port, now converted into a spanking place with huge, four-storey central atrium vaguely reminiscent of a Spanish convent. Dead centre of historic The Rocks area, fine views of bay and Opera House, loads of great restaurants nearby, heated pool.

Cambridge Inn (212 Riley St.; $78 is a highrise that still maintains a warm and comfortable feel in its furnishings and public rooms. The Cyrano's dining room was just selected as one of Sydney's 10 best, a study in subdued elegance with handsome brown velvet chairs, a copper-hooded fireplace, beautiful settings and crystal. Clairmont Village Inn (5 Ward Ave.; $63) is modern and crams a lot into small space: neat rooms, heated indoor pool, the Billboard Restaurant with pictures of Gable, Lombard and other old timers on wall murals.

Regional food and drink: With all this water, seafood is obviously the big thing here, although lamb and good beef make their inroads. Sydney's rock oysters are superb, and there's a monstrous game fish called barramundi that is heavenly in a number of ways. The prawns are enormous, lobsters toothsome, and every menu has its quota of John Dory, snapper, flounder, whiting, smoked salmon and on into the deep.

Wherever you find an Australian you find a thirst, and down here they satisfy it with remarkably good wines, having won their first international gold medal in 1822.

Moderate-cost dining: Don't take our word for it, head straight for Phillip's Foote Restaurant (101 George St., The Rocks), then select from T-bones the size of baseball gloves, filets like flatirons, four or so lamb chops cut half way, equally huge chunks of meat we couldn't identify, or lemon sole and other fish. Put it on your plate raw, then hit the 15-foot salad bar, now repair to one of several roaring barbecues in patios or on the porches and cook it to your taste. The waitress will bring you your choice of red or white wine, beer, coffee, tea or whatever. Total cost $7 Australian.

Nearby Rocks Push (109 George St.) was named for the Rocks Push Gang, a gaggle of ne'er-do-wells who frequented the place during days of the 19th-century tall ships. Now it's a colorful, Paris-type bistro with a set, three-course menu for $16, some of Sydney's best live jazz in the evening. The Waterfront (27 Circular Quay, The Rocks) gets a big play with seafood addicts sitting beneath the terrace awning right on Sydney Harbor.

But for a sturdy meal and humorous look at Australia's past, have a go at the Jolly Swagman Show at Argyle Tavern (12 Argyle St.) The "main tucker" offers a good selection of Aussie staples, 37 wines to choose from, rustic decor, songs and humor a bit earthy at times.

Going first-class: Regent International (199 George St.; $100 up) has everything going for it: great location, stunning views of city or harbor, Kable's dining room the best in Australia. The fixed lunch is an unbelievable $20, and we had glazed oysters with tomato and leek mousseline, roast guinea hen with leeks, but stared longingly at our friend's shell oysters and venison medallions on braised leeks. Beaujolais nouveau at $2.50 a glass, $13 the bottle.

Hyatt Kingsgate (Top of William St.: $110 up) crowns Sydney's other lively area, the Kings Cross section. It's just finished a major facelift and sits in a hotbed of good restaurants and nightlife, all you could want in a luxury hotel.

On your own: First off is a cruise of Sydney Harbor for a spectacular look at the Opera House, bridge and regal homes rimming the water.

Sydney has a full complement of museums, parks, churches and historic sites. But the fun side calls for just clumping around The Rocks, following the bright lights to Kings Cross along William St. and Darlinghurst Rd., hopping a hydrofoil across the harbor to Manly and its lively Corso or just exploring on your own in a city that continues to grow vigorously.

For more information: Call the Australian Tourist Commission office at (416) 487-2126, or write them (120 Eglinton Ave. E., Toronto, Ont. M4P 1E2) for a 120-page booklet, Destination Australia, with maps and hotel prices throughout country, plus other brochures on Sydney.

Toronto Star (ON)
SAT
TRAVEL, Saturday, July 20, 1985 1107 mots, p. G11

Sydney's natives want you to have a "smashing good time' with them

Ed Rabey and Beverley Beyer Toronto Star

SYDNEY, AUSTRALIA - SYDNEY, Australia - This whole country seems to be filled with good-natured people anxious that you share their good life, laid-back ways, fine food, considerable cultural attractions.

And, most of all, they want you to have a smashing good time with them along the way.

Sydney rolls much of it up into one neat ball for you, a perfect gateway city for sampling Aussie delights before heading into the Outback or sneaking off to Perth for a peek at the America's Cup.

And believe it when they say, "You're gonna get wet." Sydney is a latticework of 34 bays and coves, with one convenient spot for dunking being Seven Shilling Beach right on the harbor, named for the original land cost.

In 1788 England dumped a boatload of convicts on The Rocks area of Sydney Cove. Their strong backs began to hammer and carve out a city that has become one of the Southern Hemisphere's most exciting.

From the moment you see the blinding white "sails" of the Opera House, surrounded by blue water as if bunched for a regatta beneath soaring Sydney Harbor Bridge, you know this city is something special.

Here to there: CP Air will get you there with a change in Honolulu, Air Canada, American and US Air to Los Angeles for changes to Qantas, Air New Zealand, Pan Am or Continental. An airport limo stops at major hotels for $2.40, cab fare about $11 to the mid-city.

Getting around town: An Explorer Bus makes 20 stops at city attractions for $6.50 adults, $3 kids, get off and on at will. Cabs are very moderate.

How long/how much? We'd have to say two or three days minimum to really enjoy the place, more if you get hooked on the 30 beaches within 12 miles of the city. Lodging and dining prices are as cozy as you could wish.

A few fast facts: The Australian dollar was recently valued at about three cents less than ours. June through August, mid-winter down here, is a perfect time to visit, balmy, little rain, a light jacket or wrap in the evening.Highs range in the 60s and 70s year-round.

Moderate-cost hotels: Although practically new as a hotel, Telford Old Sydney Inn (55 George St.; $85 double) is every inch a delight. It was once a bonded warehouse for goods coming into Sydney's port, now converted into a spanking place with huge, four-storey central atrium vaguely reminiscent of a Spanish convent. Dead centre of historic The Rocks area, fine views of bay and Opera House, loads of great restaurants nearby, heated pool.

Cambridge Inn (212 Riley St.; $78 is a highrise that still maintains a warm and comfortable feel in its furnishings and public rooms. The Cyrano's dining room was just selected as one of Sydney's 10 best, a study in subdued elegance with handsome brown velvet chairs, a copper-hooded fireplace, beautiful settings and crystal. Clairmont Village Inn (5 Ward Ave.; $63) is modern and crams a lot into small space: neat rooms, heated indoor pool, the Billboard Restaurant with pictures of Gable, Lombard and other old timers on wall murals.

Regional food and drink: With all this water, seafood is obviously the big thing here, although lamb and good beef make their inroads. Sydney's rock oysters are superb, and there's a monstrous game fish called barramundi that is heavenly in a number of ways. The prawns are enormous, lobsters toothsome, and every menu has its quota of John Dory, snapper, flounder, whiting, smoked salmon and on into the deep.

Wherever you find an Australian you find a thirst, and down here they satisfy it with remarkably good wines, having won their first international gold medal in 1822.

Moderate-cost dining: Don't take our word for it, head straight for Phillip's Foote Restaurant (101 George St., The Rocks), then select from T-bones the size of baseball gloves, filets like flatirons, four or so lamb chops cut half way, equally huge chunks of meat we couldn't identify, or lemon sole and other fish. Put it on your plate raw, then hit the 15-foot salad bar, now repair to one of several roaring barbecues in patios or on the porches and cook it to your taste. The waitress will bring you your choice of red or white wine, beer, coffee, tea or whatever. Total cost $7 Australian.

Nearby Rocks Push (109 George St.) was named for the Rocks Push Gang, a gaggle of ne'er-do-wells who frequented the place during days of the 19th-century tall ships. Now it's a colorful, Paris-type bistro with a set, three-course menu for $16, some of Sydney's best live jazz in the evening. The Waterfront (27 Circular Quay, The Rocks) gets a big play with seafood addicts sitting beneath the terrace awning right on Sydney Harbor.

But for a sturdy meal and humorous look at Australia's past, have a go at the Jolly Swagman Show at Argyle Tavern (12 Argyle St.) The "main tucker" offers a good selection of Aussie staples, 37 wines to choose from, rustic decor, songs and humor a bit earthy at times.

Going first-class: Regent International (199 George St.; $100 up) has everything going for it: great location, stunning views of city or harbor, Kable's dining room the best in Australia. The fixed lunch is an unbelievable $20, and we had glazed oysters with tomato and leek mousseline, roast guinea hen with leeks, but stared longingly at our friend's shell oysters and venison medallions on braised leeks. Beaujolais nouveau at $2.50 a glass, $13 the bottle.

Hyatt Kingsgate (Top of William St.: $110 up) crowns Sydney's other lively area, the Kings Cross section. It's just finished a major facelift and sits in a hotbed of good restaurants and nightlife, all you could want in a luxury hotel.

On your own: First off is a cruise of Sydney Harbor for a spectacular look at the Opera House, bridge and regal homes rimming the water.

Sydney has a full complement of museums, parks, churches and historic sites. But the fun side calls for just clumping around The Rocks, following the bright lights to Kings Cross along William St. and Darlinghurst Rd., hopping a hydrofoil across the harbor to Manly and its lively Corso or just exploring on your own in a city that continues to grow vigorously.

For more information: Call the Australian Tourist Commission office at (416) 487-2126, or write them (120 Eglinton Ave. E., Toronto, Ont. M4P 1E2) for a 120-page booklet, Destination Australia, with maps and hotel prices throughout country, plus other brochures on Sydney.

Toronto Star (ON)
SAT
INSIGHT, Saturday, July 20, 1985 1070 mots, p. B6

Reaching out to rebuild for 'God's glory'

Peter Goodspeed Toronto Star

ATLANTIC, PA. - ATLANTIC, Pa. - Standing by the twisted, shattered stump of what used to be a large shade tree, Opal Baird wiped a tear from her eye.

"I've lived here all my life," she said. "I was born in that tiny house over there."

She pointed across a field strewn with litter, to a pile of rubble and bent metal.

Concrete pads stuck in the ground showed where Baird's bungalow used to be.

"Everything was destroyed," Baird said. "Everything we had disappeared in just three minutes."

Atlantic, the small rural Pennsylvania town Baird always called home, was wiped off the map seven weeks ago in the same series of storms that flattened Barrie May 31.

The 20 tornados in Pennsylvania killed 64 people, injured 700 and destroyed 1,658 homes.

Five people in Atlantic died. Every home in town was destroyed. Only the local Congregational Church was left standing.

Shattered lives

Now, residents are busily rebuilding their shattered lives. The buzz of chain saws can be heard everywhere as homeowners chop up fallen trees. Red and black "No Trespassing" signs dot the countryside and spirals of blue smoke streak the skyline where the storm's wreckage is being burned.

New aluminum roofs twinkle in the sunlight on more than a dozen barns that have sprung up almost overnight - almost all the work done by volunteers.

Forty-five families in Atlantic are members of the Amish religious sect, an offshoot of the Mennonite Church, which shuns government assistance, mechanization and modernization.

The Amish shrugged off the tornados as an Act of God and immediately began to rebuild their dairy farms. Mennonites from as far away as Ontario, Wisconsin and Indiana came to help in the mammoth rebuilding task.

Amish farmers from neighboring communities slept in tents and storm-damaged barns, scoured the countryside salvaging their friends' belongings and, in less than four weeks, rebuilt nearly all of the Amish farms.

Last week, 1,000 Amish and Mennonite volunteers fanned out across Pennsylvania, offering to rebuild the homes and farm buildings of storm victims whose losses aren't covered by insurance.

"We just do it for the glory of God," said Sanford Yoder, a co-ordinator for the Mennonite Disaster Service, the group directing much of the private clean-up effort in Atlantic.

"We're not here to take jobs away from private contractors. We won't help someone who is covered by insurance and we won't buy building materials for anyone. We're just here to offer our labor, to offer ourselves."

In Atlantic's Congregational Church a banner hanging next to the altar reads: "By Giving To Others We Are Strengthened."

Every corner of the building is crammed with used clothing and emergency food supplies donated by families state-wide.

Women have produced more than 100,000 meals in the church kitchen for homeless tornado victims and volunteers.

The church hall has been converted into a disaster co-ordination centre where Amish men in straw hats, beards and bib overalls plot to rebuild their town with area farmers.

Outside the church, a lawn has been ploughed into a "victory garden" to supply fresh vegetables. And in the church parking lot, camouflaged army water tanks provided by the National Guard give residents fresh water.

At night, the church becomes a meeting place where officials from the U. S. Small Business Agency explain government disaster assistance programs.

The federal government has already pumped more than $9 million into Pennsylvania to help residents recover from the tornados, supplying needy victims with free accommodation and low-interest loans to rebuild their homes, farms and businesses.

More than 200 Red Cross volunteers in the state are providing additional emergency assistance and local county mental health agencies are offering group therapy sessions to help people deal with the stress of disaster.

"We have to have a vision," said Rev. Charles Polley, pastor of the Atlantic church. "We have to look ahead. We have to rebuild. We have to face it. So many lives were spared here, because God has a future purpose for us."

Still, the scars of the tornados remain.

Bloated bodies of dead deer can be found lying in the tall grass of roadside ditches outside town.

Fallen debris

And some rural residents, such as Doris Young, say the stench of death lingers on farms where chunks of cow flesh are still buried under fallen debris.

"When those twisters came through here they sucked up just about everything," Young said. "Whole dairy herds just disappeared. Houses were turned to dust and crops were ripped right out of the ground."

Some scars are just memories and stories that will be told to disbelieving strangers for years.

Baird talks of hiding behind a rocking chair in her kitchen and regaining consciousness ten minutes later, with four broken ribs, 100 feet from what used to be her home.

She talks of finding a meat cleaver buried to its hilt in a tree stump, a neighbor who found her purse nearly a mile away from her home and of a friend whose garage was blown to bits even though his new car was left untouched.

Others talk of homes where a second-floor toilet was ripped from the floor and thrown 300 metres (300 yards) in the air, but a wallet sitting on a piano in the same building was left untouched, or of a china cabinet full of dishes in perfect shape in a house that no longer had a roof or walls.

In the nearby town of Albion, businesses sport handwritten signs in their windows that declare "Albion Will Rise Again" and some houses have messages painted on their ruined walls.

"The Steffs are alive and well and Here To Stay!! We are rebuilding", declares a sign scrawled in red paint on the front wall of one home.

Twelve people died in Albion; 215 homes were destroyed or damaged.

But like Atlantic, neighbors have banded together at a local church, Grace United Methodist, to put their lives back together.

When John Noerr, a retired truck driver who lost everything he owned in the tornados, came to the church last week to be interviewed by government disaster officials, he still seemed shocked by the kindness strangers are showing him.

"I've got a lot more friends in this town than I ever knew I had before," he said.

And over his shoulder sunshine streamed through a large stained glass window depicting the Resurrection of Christ.

Toronto Star (ON)
SUN
NEWS, Sunday, July 21, 1985 114 mots, p. A12

$1.5 million eatery doesn't satisfy Commons diners

from CP

OTTAWA - OTTAWA (CP) - Although the House of Commons spent $1.5 million or more on a new cafeteria, some diners may be hungering for the old one.

And while the new one is fancier, with a salad bar, deli service and other touches, it isn't fast and there can be lineups from the soup section to the cashiers.

Then, the new place ran out of food the other day. Late-comers scramblerd for a few packaged sandwiches but there were no more hot main courses, salads or even smoked meat. There were some loud complaints being directed to Commons administrator Arthur Silverman the man responsible for services.

Toronto Star (ON)
FIN
NEWS, Monday, July 22, 1985 403 mots, p. A6

Man is injured as stolen car hits tree during police chase

A man received minor head injuries when a stolen car slammed into a tree after being chased by police along Sheppard Ave. from Kennedy Rd. to Agincourt Drive.

The driver was trapped in the crash on Saturday and had to be pried from the vehicle. He was taken to Scarborough General Hospital.

Christopher Anthony Sowden, 24, of no fixed address, was charged with theft, criminal negligence in the operation of a vehicle, failing to stop for police, possession of stolen property and attempting to obstruct justice. Dash 8 plane to fly from Islands Airport

De Havilland Dash 8's will soon be taking off from the Toronto Islands Airport.

The Toronto Harbor Commission has approved an amendment to the airport lease agreement enabling Toronto-based City Express airlines to immediately use the two-engine 37-seat plane for its Toronto Island-Montreal route. Both Transport Canada and Toronto City Council, the other two parties to the lease agreement, have already approved the plane's use. Posing as policemen, pair rob meat store

Two bandits posing as policemen robbed a North York meat store after getting the owner to tell them about the night deposit arrangements. The men pulled guns and demanded the cash after Helmut Kellen, 45, owner of Kellen's Meats on Lawrence Ave. E., had counted the money and put it into deposit bags. Man dies in fire in Bancroft cabin

A Toronto man is believed to have died in a fire on a Bancroft property he tried to give away last spring.

Kurt Hiestand, 72, of Sherbourne St., sent his land deed to the council of Monteagle Township, saying he was tired of paying taxes on the old cabin. But he changed his mind and returned to the property for the first time in several years on Friday. The cabin burned to the ground overnight.

A body has been sent to Toronto for identification. Litter on Metro roads upsets North York

Litter dumped on Metro-owned property is hampering the cleanup of a North York neighborhood, Alderman Howard Moscoe says.

Moscoe says private property owners in the Wilson Ave. and Dufferin St. area, ordered to clean up their homes, offices and stores, are questioning why they must comply when it appears Metro is ignoring property standards bylaws.

But Tom Johnston, chief maintenance engineer for the Metro roads department, says he doesn't have the budget to increase cleanups.

Toronto Star (ON)
FIN
BUSINESS TODAY, Tuesday, July 23, 1985 145 mots, p. D4

U.S. firm acts on price probe

CP

OTTAWA - OTTAWA (CP) - Revenue Canada has suspended an anti-dumping investigation into imports of prepared dinners because the company involved agreed to revise its export prices to eliminate the dumping, the department said yesterday.

The investigation into imports of prepared dinners made by or for Banquet Foods Corp., of Ballwin, Mo., was launched in April after complaints from Morrison-Lamothe Inc. of Ottawa and Campbell Soup Co. of Toronto that the American products were being sold in Canada below their value.

Under investigation were pot pies or dinners containing meat, poultry or other ingredients. Pot pies, sold under the Banquet name, account for 3.4 per cent of the Canadian market while so-called two-compartment dinners, also sold under the Banquet brand, account for 4.4 per cent of the Canadian market.

The investigation did not include Banquet's single entree dinners.

Toronto Star (ON)
FIN
FOOD, Wednesday, July 24, 1985 748 mots, p. D1

Supermarket trends likely to cross the border

David Kingsmill Toronto Star

If the world unfolds as it should - or as it always seems to - Toronto will eventually pick up the latest American food trends. What the supermarkets are doing in the U.S., then, might be of interest.

About half the supermarkets in the U.S. have gone down the tubes in recent years. But the amount of square footage, the actual amount of space given to food shopping, has increased. Put another way, the U.S. is going the way of superstores, where shoppers can not only get food for the table but oil for the car, cosmetics for the face, and prescription pills for the body.

According to Robert E. Wunderle of Supermarket General Corp., one of the largest supermarket chains in the States, 86 per cent of all American supermarkets have diet food sections, 55 per cent have in-store bakeries, 42 per cent have nutrition and health sections, 50 per cent have delis, 34 per cent service meat counters, and 28 per cent service fish counters. In fact, 12 per cent of all the fish sold in the United States is now bought in supermarkets.

So far, that's not all surprising. But the American supermarkets are also realizing that time and convenience are the most important considerations for supermarkets. For that reason, 87 per cent of all U.S. groceries sell motor oil, 81 per cent sell magazines, 67 per cent greeting cards, 43 per cent have floral shops, and 33 per cent have photo finishing outlets. The U.S. supermarkets are Number 1 in light bulb sales, 13 per cent of all greeting cards sold are purchased in supermarkets, 12 per cent of all cosmetics and 10 per cent of all prescription drugs.

Also big: beer departments, gourmet sections, store-made pizzas, store-made pasta and pasta bars, salad bars, hot take-out food and cheese shops.

Last week, Wunderle was speaking at a Buffalo press conference set up by the Food Marketing Institute, a non-profit organization representing half the food stores in America and many in Canada. Also at the conference was the institute's senior vice-president, Timothy Hammonds, who said the next U.S. trend will be customizing grocery stores to local communities. Translated to Canada, that would mean a Loblaws store in Oakville would not stock the same items as a Loblaws store at Spadina and King. Nor would the stores necessarily even look alike.

The customizing aspect has already begun south of the border. In five years, says Hammonds, Hispanics will outnumber blacks in America as the largest ethnic group, and supermarkets are already catering to their tastes. Water update

Some weeks ago, we ran a section on bottled waters because sales have been going through the roof in recent years. Here's another twist to the story:

Vince DeBartolo of Massimo Pizza and Pasta (302 College St., west of Spadina Ave.) is making his pizza dough with spring water, "because I feel the (city's) water is not as good as it should be." He says the dough is lighter but not enough to be noticeable to the average pizza eater. But "people appreciate it," he says. Video revolution

We also did a section on video cookbooks a while back. Now the grand lady herself has put out a video show. You can have Julia Child teach you The Way To Cook poultry, meat, veggies, soups, salads and breads, fish and eggs, first courses and desserts - six different courses, each one costing $49.95. If you're interested, the distributor is Random House of Canada Ltd., 1265 Aerowood Drive, Mississauga, 624-0672. Good deal

Thank Goodness It's Friday, 204 Eglinton Ave. E. (485-1222), has a good deal on a food and movie package on Mondays, Tuesdays and Wednesdays until the end of July, perhaps longer if it pans out. For $18.95 a couple, you get a choice of three entres in the restaurant and two Odeon/Cineplex theatre passes worth $11 that can be used Monday to Thursday in any of the company's theatres.

The entres are Fettuccine Alfredo with a Caesar salad, garlic bread, and ice cream; veal cutlet with a green salad, potato of your choice, veggies, and chocolate mousse; or filet of sole with potatoes, veggies, green salad and chocolate mousse. All three come with coffee and tea.

I have only eaten brunch at this restaurant, and that was years ago, but it sounds like a good deal to me. You should make reservations.

Toronto Star (ON)
FIN
FOOD, Wednesday, July 24, 1985 858 mots, p. D7

It's time for mango as Indians celebrate fruit they love best

Rone Tempest Los Angeles Times

NEW DELHI, INDIA - NEW DELHI, India - One of the hotels here held a mango festival recently. As it turned out, it was more of a mango orgy; a truly magnificent excess in the name of India's favorite fruit, Mangifera indica.

June and July are the peak mango months in north India, the time when the fabled Lucknow varieties, the dusehri and the chowsa, ripen with a rosy blush and make their way to market in Delhi.

The fruit sellers arrange elaborate displays in their stalls, and the fruit is fondled, sniffed, compared, criticized, tasted and bought. Prices, by Indian standards, can be high; up to 50 cents a pound.

At this time of year - it is the hottest season here, when temperatures commonly exceed 110 degrees F - many middle-class families serve mangoes at every meal. The mango is often the only solace against the heat.

Long, detailed feature articles about mangoes appear in the newspapers here in June and July, along with color photographs.

A recent issue of the Patriot carried an article headlined "Sweetest Mango Rediscovered." Under a Bombay dateline, it said: "The wild mango of Borneo, described as the sweetest of all varieties in the tropics, has been rediscovered after 85 years of apparent extinction." The information was attributed to a group identified as the World Wildlife Fund International Union for Conservation of Nature, Wild Mango Project.

Scientific texts on mangoes make no mention of the "wild mango of Borneo . . . twice as big as the Indian one." This was clearly a bit of mango humor.

But the mango festival was no joke. It was serious mango time at the tables set up around the hotel's pool. Participants in the two-week festival were handed a mango-shaped menu offering mango cocktail, mango panna (green mango pulp mixed with water and salt that is reputed to be a cure for the effects of the hot afternoon wind, the loo) and chaat (mango with hot peppers and potatoes).

Diners had a choice of three main courses - chicken mango, mutton mango and vegetarian mixed mango chutney. Side dishes included Bombay red mango and curds, mango rice, mango salad and green mango bread, aam ka paratha. To wash it all down, there was mango punch, and for dessert there was sliced mango with cream, mango jam and a mango souffle.

There are reasons for this seemingly obsessive mania for mangoes, not the least of which is the excellent quality of India's mangoes. They have been perfected by more than 4,000 years of cultivation in soil and climate (mangoes need very high temperatures to ripen properly) ideally suited for the mango tree, which is native to the Indian subcontinent and the Indo-Malaysian archipelago.

There are more than 1,000 varieties of mango in India. About 65 per cent of the world's mangoes are grown here, although the fruit is also grown in 85 other countries, including the United States. Most American mangoes are grown in Florida, and Florida's mangoes can be traced to 35 trees shipped there from Calcutta in 1888.

It is difficult to describe the special taste of the Indian mango, possibly because there are so many varieties. The yellow langra mango and the safeda malihabad might be said by a novice to taste like an apple. Others taste like pears and still others like strawberries or peaches.

Yet many Indians can tell by simply smelling the fruit, or even the leaf from the tree, what variety of mango they are dealing with, and even the state and city where it was grown.

The Indians' love of mangoes is reflected in the names they give their fruits. Some have as many as 20 names. Some are named for kings (Himayuddin, Jehangir). Others bear the names of top administrative titles from the days of British rule (Jailor, Collector). One is simply called "the Fruit of Heaven."

Along with their love for the mango, Indians have a disdain for the ability of any non-Indian, particularly any Westerner, to appreciate its subtleties.

The greatest single obstacle challenging Westerners who want to affect some expertise in mangoes is the mango itself: How to eat it. Those who have confronted the fruit know the problem: The slipperiness of the fruit and the huge central seed that clings to the fruit.

Neophytes may approach the mango in the most disciplined manner, but even if the fruit is of the largest type - a wild mango of Borneo, perhaps - they are likely to end up covered with slime and with only a few shreds of meat to show for their hacking.

Indians, of course, have their own ways of getting around the problem; any youngster can expertly separate seed from fruit. But the most popular method requires no skill with a knife, as Louis Fischer reported in his biography of Mahatma Gandhi.

On being handed a mango, he said: "I began to peel it, and several people, Gandhi too, laughed. He explained that they usually turned it in their hands and squeezed it to make it soft and then sucked on one end . . . .'

Toronto Star (ON)
FIN
FOOD, Wednesday, July 24, 1985 1035 mots, p. D19

The unsung gooseberry deserves a place in the limelight

Elizabeth Baird Toronto Star

Is it the gooseberry's thorny bush that makes picking a prickly chore? Or the topping and tailing - the time-consuming task of snipping off each berry's stem and blossom ends? Is it the berry's seediness? Or is it for all these reasons gooseberries have been kept out of the limelight?

Whatever the reason, gooseberries are one of the summer's under-appreciated tastes. Since July is the season for gooseberries, there is no time like this week to catch them before they're well and truly gone for another year.

Markets and greengrocers are the places to look, and you will usually find them in 1-pint containers. The berries vary - some are round, others slightly elongated and pointed. Smaller blueberry-sized berries are often cheaper than the cherry-sized specimens. But it takes more time to clean small berries.

For preserves, any one of these berries does very nicely. For desserts, since sweetness varies slightly, taste, and add more sugar if desired.

Old-Fashioned Gooseberry Jam

Either make the jam now, or top and tail the berries, freeze them and make the jam in the fall. Aside from preparing the berries, gooseberry jam is easy and quick to make, and mighty good on hot croissants. 6 cups gooseberries (1 1/2 quarts or 1 kg/2 lb) 1 1/2 cups water Granulated sugar

Wash 4 (250 mL/8 oz) and 1 (125 mL/4 oz) jars; place on a metal tray with a metal funnel, 1/2 cup (125 mL) measuring cup for pouring and a skewer. Sterilize in the oven for 15 minutes at 225 degrees F., timing the sterilization to finish at the same time as the jam. If the jam takes longer, turn off the heat in the oven and leave the jars until needed. Set 2 plates in the freezer for testing the jam.

Rinse the berries; top and tail. Place gooseberries and water in a large heavy-bottomed saucepan or jam pan and bring to a simmer over high heat. Reduce heat and continue simmering for 15 minutes, uncovered, until gooseberries are tender. Stir from time to time.

Measure gooseberries and liquid; combine with an equal quantity of granulated sugar in the same pan and bring to a boil, stirring constantly. Boil vigorously, uncovered, for 8 to 10 minutes, stirring often, until the jam sets. To test for setting point, remove pan from heat, dribble a small spoonful on one of the cold plates. Let cool for a minute and run your finger through the jam. If the surface wrinkles, the jam is set. If not, return pan to heat and plate to freezer and continue cooking until a satisfactory test is achieved.

Skim off any foam. Using sterilized cup and funnel, pour jam into hot sterilized jars, leaving 1/2 inch headspace. Let stand for 10 minutes; cover with a thin layer of melted paraffin wax, tilting and rotating each jar while the wax is still liquid to extend the seal right to the rim. Prick any air holes with the skewer and let cool completely. Cover with a second layer of wax, similarly applied. Cover jars with clean lids, wipe and store away from heat, light and damp.

Makes about 4 (250 mL/8 oz.) jars plus a taster for the cook's best friend's breakfast. Gooseberry and Golden Sultana Chutney

Follow the instructions for sterilizing and filling jars in the Old-Fashioned Gooseberry Jam when preparing this deep golden, slightly nippy and spicy relish. Serve with Jamaican patties, mushroom or meat turnovers, or tourtiere pies in the winter. Or blend with nuts into cream cheese for a quick spread for crackers or filling for celery sticks. 4 cups gooseberries (1 quart or 625 g/1 lb 6 oz) 1 1/2 cups chopped onions 1 cup firmly packed brown sugar 1 cup cider vinegar

cup golden sultana raisins

1/4 cup chopped sweet red bell pepper 1 tsp ground ginger 1 tsp whole mustard seed

3/4 tsp salt

1/4 tsp tumeric

1/4 tsp cayenne pepper

Sterilize 3 (250 mL/8 oz) and 1 (125 mL/4 oz) jars according to instructions with Old-Fashioned Gooseberry Jam.

Rinse, top and tail gooseberries. Combine with onions, sugar, vinegar, raisins, chopped red pepper, ginger, mustard seed, salt, tumeric and cayenne pepper in a large heavy-bottomed saucepan. Bring to a boil, uncovered and stirring frequently. Reduce heat and simmer until chutney thickens and turns a rich golden brown, about 20 to 30 minutes. Stir often, especially near the end of the cooking time.

Pour into prepared jars and seal with melted wax.

Makes 3 (250 mL/8 oz) jars and a smaller taster. For a large quantity, double all ingredients except salt. Increase salt to 1 tsp and cook for 30 to 45 minutes.

Gooseberry Cream Fool

The word fool, as has been incorrectly reported, has nothing to do with the French word "fouler" to crush. Fools, like trifles, are lighthearted, foolishly good desserts.

2 cups gooseberries (1 pint 350 g/t+0 12 oz) 1 tbsp water

1/2 cup granulated sugar 2 tsp cornstarch

1/2 cup cream cheese (4 oz/125 g)

1/4 cup icing sugar 1 tsp vanilla 1 cup whipping cream 1 tsp coarsely grated orange rind Fresh mint sprigs

Rinse, top and tail gooseberries. Combine in a heavy-bottomed saucepan with the water. In a small measuring cup, stir together the granulated sugar and cornstarch. Sprinkle over the berries, stir well and bring to a simmer, stirring frequently. Cover and cook over low heat, stirring from time to time, until the berries pop and the juices thicken evenly, about 5 to 10 minutes. Let cool, stirring a few times. Cover and keep cold if making in advance.

In a bowl and using an electric beater, or in a workbowl fitted with the metal blade, beat cream cheese until soft and smooth. Beat in icing sugar, vanilla, whipping cream a quarter of a cup at a time and the grated orange rind.

Spoon layers of berry compote and cream mixture into 6 glass wine glasses, beginning with berries. Keep chilled for up to a day. Garnish with mint sprigs.

Makes 6 servings.

Toronto Star (ON)
FIN
FOOD, Wednesday, July 24, 1985 514 mots, p. D3

3 cooks have a captive audience Meals served on silver trays to prisoners at Minnesota jail

AP

FERGUS FALLS, Minn. - FERGUS FALLS, Minn. (AP) - When Ethel Barker and Debbie Emery prepare a meal, nobody walks away from the table - at least they don't walk far.

The mother and daughter serve their fare on gleaming silver trays, and one might even refer to the delivery of their cuisine as "room service."

They are cooking and serving meals to a captive audience - inmates at the Otter Tail County Jail.

Barker and Emery, who work along with Alice Beske, say cooking for the prisoners is no different than cooking for anybody else.

Although the meals are served through a window with metal bars, the three say they've never had a problem with the inmates.

"Most of the prisoners are considerate," Barker said. "Some say thanks, some say it was good and some look at you like you're trying to poison them."

Even though the prisoners are friendly, the cooks have to keep a close count of the silverware. All the kitchen utensils are counted every night, Barker said, "and if there's one missing they go looking for it."

The women don't have any contact with dangerous criminals, who are kept in isolation. The jailers take the food to those inmates.

Mother and daughter begin work at 6 a.m. weekdays, preparing breakfast, lunch and dinner for the jail residents. Beske serves the evening meal, and the three rotate solo shifts on the weekend.

Pizza and hamburgers are some of the prisoners' favorites, the cooks said. Emery's french toast is also a big hit, with some of the inmates eating six or seven slices.

"When you multiply that by 28 prisoners, that's a lot of bread," Emery said.

Cereal, pancakes or eggs are on the breakfast menu. On Sunday morning, each prisoner gets two sweet rolls.

Dinner is everyday fare such as roast, meat loaf, turkey or fish, Barker said, "but no steak."

The jail is usually filled to capacity, with 28 mouths to feed in addition to the jailers and the dispatcher, who cannot leave his post.

Barker began cooking for the prisoners part-time in 1975 with Esther Mortensen, wife of former sheriff Carlton Mortensen. Barker says Mortensen told her to keep the prisoners well-fed.

"He told me to keep them full, and they'd be less apt to argue or fight," Barker says. "I believe that. I really do."

Barker formerly cooked at the Fergus Falls Senior High School, Emery previously cooked at a local restaurant and Beske picked up her culinary experience cooking for her five children.

Barker plans the menus and does the grocery shopping for the jail, buying some of the food from sales representatives and some from local grocery stores. Milk is delivered, and the bakery is just across the street.

"I clip coupons and buy on special, just like I do at home," Barker says.

The cooks occasionally try out new recipes on the prisoners.

"If they don't like (a new recipe) here, I don't try it when I get home," Emery said.

Toronto Star (ON)
FIN
FOOD, Wednesday, July 24, 1985 673 mots, p. D6

Terrific picnics can be held in busy city or quiet country

John Edward Young Christian Science Monitor

Of the countless meals we experience in the course of a lifetime, memories of summer picnics are among those that linger longest.

Who cares about ants, occasional damp days, warm and flat ginger ale, and sandwiches dropped in the sand? It's the sun-warmed rocks or cool moss or walks in the woods that stick.

Picnics are the height of informal entertaining no matter what you serve, or how elegantly they are served. It just isn't possible to be formal sitting on a rock, a log, or sprawled across a blanket. Picnics are for relaxing. Food preparation, it is hoped, has been taken care of earlier.

It's a holiday for children, too. Parents don't mind where the watermelon seeds fly, or how, or who propels the slippery black projectiles. Finger licking, if not encouraged, is at least tolerated for the day.

Day or night

Although artists and poets portray picnics in the most bucolic of settings, not all picnics need be crowned by a ring of wild daisies. Some memorable ones can take place in the very heart of a busy city, above the noisy traffic on top of a high-rise apartment, under the stars as well as the sun.

Fried chicken, lemonade, brownies, potato salad, and the like have become all too ordinary picnic fare. As good as they are, you're not breaking any law by not including any one of them.

Picnic food does not have to be traditional, expected, ordinary, or dull. A spread on a blanket should be no more limiting than one served at a dining-room table.

It was the British who raised the picnic to an event of glorious abundance during the Victorian era. It's obvious from her Book of Household Management of the period that Mrs. Isabella Beeton really knew how to fill a picnic hamper. Her picnic menu for 40 included: "A joint of cold roast beef, a joint of cold boiled beef, 2 ribs of lamb, 2 shoulders of lamb, 4 roast fowls, 2 roast ducks, 1 ham, 1 tongue, 2 veal and ham pies, 2 pigeon pies, 6 medium lobsters, 1 piece of collard calveshead, 18 lettuces, 6 baskets of salad, 6 cucumbers." Of course, she had to save room for dessert!

Cold meals

The point here - something the British have known for quite a while - is that most any cooked meat, fish, or vegetable is just as delicious served cold. A good Dijon mustard or mayonnaise whipped up with an appropriate herb of your choice makes an added "frosting."

You may want to give your picnic a theme. Perhaps an ethnic picnic based on your own family roots. Or you might find out what those strange-looking exotic fruits you've seen at the supermarket are and bring some along.

Artichokes, cooked earlier in the day and served cold at a picnic with an herb mayonnaise, add a touch of elegance to a picnic. Other possibilities might be a cold fruit dessert soup, a new kind of bread, and an interesting salad.

If it's a picnic for adults who may appreciate a little unexpected elegance, bring along some good china, silverware, and linen napkins. A fine damask tablecloth instead of a blanket, or even an old worn Oriental rug, topped off with a glittering silver candelabrum? If you're serving cold bottled drinks, polish the old family ice bucket as well. Why not?

If it's a paper-plate affair, try to find some of those wicker holders that prevent the plates from folding in half and emptying their contents on the nearest guest. For kids, take plastic forks - the sturdy kind, not those cheap ones - paper cups, and simple, manageable food. And a picnic is no place to ruin Johnny's day by making him finish a tongue and horseradish sandwich. He can clean up his plate at home.

Remember Mrs. Beeton, and don't skimp. Be sure to bring plenty of food and drink. And running out of ice is a minor disaster.

Toronto Star (ON)
FIN
BUSINESS TODAY, Thursday, July 25, 1985 223 mots, p. E2

Red meat producers could gain from national stabilization plan

Mathew McClure Toronto Star

Relief may be on the way for Ontario's red meat producers.

Federal and provincial agriculture ministers, with the exception of Quebec's Jean Garon, have agreed to have representatives of their governments meet in Ottawa next Wednesday or Thursday to hammer out the specifics of a national red meat stabilization plan.

The 10-government consensus announced in St. John's yesterday at the conclusion of the federal-provincial agriculture minister's conference is a "move towards useful discussion" on how to provide fair support and competition between Canada's beef, pork and lamb producers, federal minister John Wise said in a telephone interview from Newfoundland.

The move comes on the eve of an expected ruling by the United States International Trade Commission on whether the temporary tariff on Canadian hog and pork imports should be made permanent because of unfair edge given to provincially subsidized Canadian producers.

Some of the provinces, including Ontario, believe the countervail duties, which affect 30 per cent of Ontario's pork production, could be avoided if Canada had one national program.

Legislation allowing a national subsidy program between producers, the provinces and the federal government was passed in the last session of Parliament, but Wise said he can't impose an agreement on the provinces to drop their existing subsidy programs in favor of a national plan.

Toronto Star (ON)
FIN
REVIEW, Thursday, July 25, 1985 365 mots, p. H5

Samosa was highlight

Susie Lazaruk

Arriving at Anarkali on the second floor of a theatre, you almost expect to smell fresh paint.

Its only decorations consist of a few plastic flowers perched high on one wall and a stack of beer cases in the corner of the open room, which give it an unsettled look that might explain the kinks in the kitchen. But the restaurant, open for two years next month, should have had time to iron them out.

Our meal started promising enough with Dhal Bhajia ($2), appetizing deep-fried balls of mashed lentils served with a fiery green chili and coconut relish. The Vegetable Samosa appetizer ($2.25), a flavorful grouping of peas, carrots and corn in a light deep-fried crust, with a tart but sweet tamarind sauce, proved to be the highlight of the evening.

The East African style menu, the Indian owner who hails from that region says, features fresh (rather than powder) spices and ingredients. But the tomatoes, onions and chili peppers in the house specialty, Ginger Butter Chicken ($5.95), were barely discernible and the shredded ginger tasted only sweet.

The sauce, spooned over a tender leg and half breast, could have been less oily and hotter - in spiciness and temperature.

The freshness of the potatoes, peas and eggplant of the Royal Dinner's vegetable curry was lost in the cooking. Salvation was not to be found in the sauce, which, although mild and palatable, arrived barely warm and slicked with oil.

The stewing beef of the meat curry floated in a similar sauce, but of middling spiciness. The $9.95 dinner also included appetizer, fluffy white rice, roti (tortilla), papadum (a condiment that never arrived, with the server's polite apology), dessert and coffee.

With a half bottle of wine ($9.50) and tip, dinner was $34. - Susie Lazaruk

The Star's daily restaurant review

TABLE FOR TWO Anarkali Restaurant 1430 Gerrard St. E. 469-0000 East African style Indian cuisine; seats 36; entrees $5.95 to $9.95; full licence; open 1 p.m. to 10 p.m. Monday to Friday, noon to midnight Saturday and Sunday; no facilities for handicapped; no no-smoking area; reservations recommended on weekends; takes most cards.

Toronto Star (ON)
FIN
LIFE, Thursday, July 25, 1985 481 mots, p. B4

Actress steps out in glamorous role

Ellen Bot Toronto Star

Judy Landers' love affair with fitness plays a strong role in shaping her sense of style. The Los Angeles actress, who acted in the TV series Vegas with Robert Urich and learned to operate an 18-wheel rig truck for her co-starring role in the series B. J. And The Bear, was in Toronto recently to guest-star in an episode of CTV's The Comedy Factory.

Landers made her acting debut at 16 in the TV movie Whatever Happened To The Class Of '65? Her sister, Audrey, plays a regular role on Dallas.

At home Landers relaxes in exercise clothes and doesn't bother about her hair and makeup. "But when I go out, I like all-out glamour."

Here are her fashion and beauty philosophies.

Skin care: "I'm crazy about the beach," says Landers, who tans her body but uses a sun block to protect her face. She heals a sunburn with Aloe Vera cream.

Landers washes her face twice a day with Noxema cold cream and puts on a moisturizer with collagen content. On days when her skin seems oily, she uses Sea Breeze astringent with extra alcohol.

Makeup: "I probably have one makeup product from every company," says Landers, who loves experimenting with different makeup shades. She gives her face a year-round golden glow with Max Factor's Suntone makeup base, peach powder blush and light lip gloss.

Hair: Landers had eight inches trimmed from her curly blonde hair for a recent role on Love Boat. "Before that, I didn't get my hair cut for two years." She washes her hair daily with Johnson's Baby Shampoo and follows with Flex conditioner.

Since Landers uses hot rollers regularly, she applies Vidal Sassoon's protein pack every week to combat dryness.

Fashion: Landers' predominantly pink wardrobe includes 80 bikinis from around the world, 40 angora sweaters and several bold-shouldered shirts. "I like to buy comfortable clothes." She often wears roomy jogging suits to rehearsals.

Comfort isn't as important as glamour when it comes to formal occasions. For cocktail parties and awards dinners, Landers dresses up in beaded and sequin-studded gowns by designer Jeran. She might finish off her outfit with an ermine fur coat handed down from her great-grandmother.

Fitness: A former competitive gymnast, Landers has been exercising since age 5. She became the New York State gymnastics champion at age 16. "I still work out at least three times a week. I make it a priority." Landers demonstrated her athletic abilities on several appearances on the TV show Circus Of The Stars, on which she did a series of aerial stunts wearing roller skates.

Diet: Wholewheat bread, oranges, melon and shrimp help the 5-foot, 3 1/2-inch actress control her weight at 107 pounds. Landers hasn't eaten meat or poultry since she was 14 years old. "They don't appeal to me." She occasionally snacks on honey vanilla ice cream.

Toronto Star (ON)
FIN
LIFE, Thursday, July 25, 1985 837 mots, p. C3

Changes in diet helped patient reduce gas

Dr. Howard Seiden

The patient was a 30-year-old male with a seven-year history of passing excessive gas. Extensive testing, including multiple x-rays and direct looks at his gut with a scope, were normal.

Treatment with simethicone, charcoal, neomycin, antispasmotics and even bacterial culture failed. The patient kept meticulous records of rectal gas passage. Over two years, he averaged 34 flati per day. A group of age-matched control men averaged 14 flati per day.

Part of the problem was milk sugar. After a test meal containing two glasses of milk, he produced about 800 mL of rectal gas over four hours compared to less than 100 mL by normal males. When a test meal without milk was ingested, he produced the same quantity of gas as those in the control group. His deficiency of the enzyme lactase caused milk sugars to pass unabsorbed into his colon, where they were fermented by bacteria.

But lactose or milk sugar wasn't the entire answer. On a lactose-free diet, gas passage was reduced to an average 25 flati per day. So, he began an elimination diet. In the end, he was able to reduce flatus production to an average of 16.8 per day. When his diet was tried on three other excessive gas passers, it proved successful with two. If you're interested in giving it a try, here is what he found.

Normal levels of gas production occurred with meat, fowl, fish, lettuce, cucumber, broccoli, peppers, avocado, cauliflower, tomato, asparagus, zucchini, okra, olives, cantaloupe, grapes, berries, rice, corn chips, potato chips, popcorn, graham crackers, nuts, eggs, non-milk chocolates, Jello, fruit ice and water.

Gas production rose from 19 or fewer passages per day to a maximum of 40 per day with pastries, potatoes, eggplant, citrus fruit, apples and bread - and to more than 40 passages per day with milk and milk products, onions, beans, celery, carrots, raisins, bananas, apricots, prune juice, pretzels, bagels, wheat germ, and Brussels sprouts.

Now, for insurance, I'll share some of the other advice gleaned from the medical literature. First, if you can find someone to perform a gas analysis and it's determined that your flati contain a high percentage of nitrogen, then it's likely that much of your gas is swallowed. If the analysis shows high quantities of hydrogen and carbon dioxide, dietary manipulation is worthwhile as gut production is the problem.

Some patients have been treated with antibiotics to rid them of gas-producing bacteria. Unless bacterial overgrowth in the small bowel is proven, the risks of experimenting with antibiotics likely outweigh the potential benefits. Some studies have shown that they may actually increase gas production. As well, they may cause antibiotic-associated colitis. In general, antibiotics are a no-no for run-of-the-mill gas producers.

Simethicone, found in some antacids and available as Oval drops, makes tiny gas bubbles coalesce into big ones. Some studies have shown it beneficial in both burpers and flatus passers. Others haven't. Since the drug doesn't have any serious side effects, a trial is worthwhile.

Antispasmotics, or so called intestinal relaxant drugs, may or may not help. They do have side effects, one of the more common being dry mouth, which might result in increased air swallowing. Antacids, in theory, should neutralize acids in the stomach, hence, reducing gas production in the small intestine. Whether or not they produce any practical benefit is debatable. While worth a try, remember that magnesium-containing ones tend to produce loose stools while aluminum hydroxide tends to constipate. Metoclopramide (Maxeran) speeds up stomach emptying and may be worth a try if you suffer from post-meal fullness and bloating.

Kaolin and pectin (Kaopectate), chalk and charcoal have all been recommended. Activated charcoal may be worth a try. It's non-toxic and a number of studies have found it effective. One study that I read found that bismuth subsalicylate (Pepto-Bismol) was better than placebo in reducing a sense of fullness, abdominal distension and flatulence. And finally, on the subject of drugs, stay away from tranquillizers. Without doubt, excess gas production can result from anxiety and stress; however, learning to relax and deal with your problems is the answer here.

Back to diet. Yogurt has been shown to be okay for some people suffering from lactase deficiency. Lactobacillus acidophilus culture doesn't seem to be of much benefit. Lactaid, a commercially available enzyme that you can put in milk, may be helpful. Peppermint, cloves, cinnamon and ginger all may help you burp. And then there's fibre. While it may make your gut healthier, most people will find that it increases gas production.

Finally, your doctor should help you rule out malabsorption syndromes, peptic ulcer disease, gallstones or stool infestation with giardia as well as other causes of gas production before you start experimenting. And good luck, I hope today's column results in more than hot air!

The views expressed are those of the author, a practising physician. While Dr. Seiden welcomes suggestions for future columns, he cannot treat medical problems by mail. Readers should consult their own doctors.

Toronto Star (ON)
SUN
NEWS, Sunday, July 28, 1985 705 mots, p. B5

Polish leaders bare their teeth

William Drozdiak Washington Post

WARSAW - WARSAW - As the fifth anniversary of the turbulent August that spawned the Solidarity trade union revolt nears, the Polish government is confidently pursuing harsher, more restrictive policies.

The crackdown is rooted in the belief that the political opposition has been divided, Western diplomats and Polish analysts say.

Since Soviet leader Mikhail Gorbachev's visit to Warsaw in April, Gen. Wojciech Jaruzelski's government has carried out several stern actions, including food price increases, longer prison terms for dissidents and new curbs on academic freedoms.

On Thursday, for instance, the parliament overwhelmingly approved changes in the 1982 Education Act that will ban political activity in universities and make it easier for the government to dismiss teachers.

The coincidence does not surprise Soviet bloc analysts who believe Gorbachev insisted on a crackdown.

While disdain for the Communist authorities seems as profound as ever, the harsh measures have provoked few signs of unrest. The public mood seems more sullen than angry.

Slice of power

The subdued response has stemmed in part from continuing disarray within the leadership of the banned Solidarity movement over which strategy to follow in challenging official policies.

While some opposition spokesmen believe it is inevitable that economic troubles and public disgust with communism will erode the government's authority, pragmatic leaders such as Lech Walesa believe Solidarity must stop being solely a protest movement and come forward with practical social and economic proposals of its own.

Last week the Solidarity underground called upon supporters to boycott elections to the Polish legislature Oct. 13. But opposition figures have argued in favor of participation, if only to test the government's offer to permit the fair election of some non-Communist independents to the 460-seat assembly.

"Part of Solidarity wants to grab whatever slice of power it can get right now, while another part says it is only a matter of time before the government can be brought to its knees," a Western diplomat said. "As a result, you have something close to paralysis."

The debate, however polarizing, demonstrates the extraordinarily vibrant life within Poland's political underground. Even if the government maintains the upper hand in enforcing policy, the opposition continues to stimulate and set the pace for political thought.

The election will be a central test in a revived propaganda battle between Solidarity and the government. It is expected to intensify in August with the commemoration of the dramatic events five years ago that gave birth to the anti-Communist trade union movement.

Jaruzelski

Walesa, now vacationing with relatives outside Warsaw, has promised in recent interviews to announce ideas for specific reforms next month so that Solidarity supporters can demonstrate in favor of something instead of just against government proposals.

Walesa's emphasis on the need to propose reforms has emerged out of concern that Solidarity has concentrated too much on street and factory protests that have proved largely ineffective, while the government has been pushing through tough new measures.

The government won a major gamble this month when it completed a three-stage plan raising food and meat prices 10 to 15 per cent without inciting significant protests. In 1980, an attempt to increase meat prices triggered the rebellion that led to Solidarity's creation.

This time, the Communist government was so confident the new price increases would not cause trouble that it did not bother to summon extra security forces to critical street and factory sites in Gdansk and Warsaw.

The Solidarity leadership had called for a one-hour work stoppage, but Western diplomats said the protests had little impact because they were largely invisible to the public.

Monument unveiled

Unlike last year, when the authorities released more than 600 political prisoners as a conciliatory gesture, this year has given the government no cause to solicit co-operation from its political opponents.

It also unveiled a big bronze monument last weekend to honor the 22,000 members of the internal security forces who died putting down anti-Communist resistance fighters after World War II.

Last October, several security policemen were tried and convicted of the grisly slaying of the pro-Solidarity priest Jerzy Popieluszko.

Paying homage to the security police so soon after the trial was "like pouring salt into the wounds of the political opposition," a Western diplomat said.

Toronto Star (ON)
SUN
ENTERTAINMENT, Sunday, July 28, 1985 671 mots, p. G9

A field guide to plants for library and backpack

Barry Kent MacKay

Seated in a decorously popular Japanese restaurant, handling chopsticks with practised dexterity, discussing her work and her social concerns, Marilyn Walker appears to be a typical, attractive, young, upwardly mobile, fashionably professional person.

Then she discusses having eaten lichens scooped from the steaming stomach of a freshly killed caribou. "Lichens aren't easy for humans to digest directly," she explains. "Native people eat the contents of caribou stomachs to supplement a primarily meat and fish diet."

Thinking her interviewer might be a little squeamish about the thought of dining upon the partly digested contents of a caribou's stomach, Walker shifts verbal gears and talks about the importance of wild plants to the northerner's diet. "Wild growing plants are free, sometimes even more nutritious than farm grown varieties and often they are ready for harvesting before fresh farm produce is available in the supermarket."

Marilyn Walker is assistant head of exhibit design services at the Royal Ontario Museum. She holds a master's degree in anthropology and is working toward a PhD. She is the author of a new, authoritative book that fits well into any trend-conscious urbanite's Canadiana library but also could save lives and already is helping to protect a cultural heritage.

Harvesting The Northern Wild is a compact book which, like its author, is more than first appearances might suggest. Ostensibly this is a field guide to wild, edible plants, complete with recipes. It belongs in backpacks and beside campfires and in wilderness areas where the information it contains could mean survival.

The book can also be used by any southern city dweller who might want to surprise the family with a "wild pizza" or serve guests a helping of buttered chickweed.

Most of the plant species featured are common in southern Canada. The excellent line drawings by Winnipeg artist Linda Fairfield make it easy for non-botanists to find and identify taste treats disguised as common weeds.

But the book is not only another guide to edible plants. Marilyn Walker has lived with the native peoples of the north. She respects them and appreciates their concerns. "It's easier to do things to people up there than down here," she says of the north. "Industry and government can get away with more up there."

Northern people have been forced into a regionalized version of the 20th century. "Their lifestyles are varied. Most are not obtaining subsistence from the land anymore. Some spend part of the year in the wilderness, living off the land, but come into towns and settlements to give their children a different type of education."

As a student Walker became interested in northern peoples when she travelled and studied in the Northwest Territories.

She discovered that while much had been written about the history of the Cree, there was very little known about the Dene.

She became fascinated by written accounts of northern explorers, naturalists and other observers. Harvesting The Northern Wild contains writings of Franklin, Mackenzie, Richardson, Hearne, Ross, Whitney and other names from Canada's history, placing the use of wild, northern plants into an historical and social context.

Marilyn Walker is deeply concerned about industrial megaprojects whose implementation can alter vast areas of northland the southern decision makers do not understand, and can damage the lives and destroy the traditions of people the decision makers do not know.

"When I first heard of plans to change the drainage of James Bay to provide water for the south I thought it was a joke," says Walker. "The north isn't an empty, barren wilderness. It contains complex and variable societies and ecosystems."

Harvesting The Northern Wild helps northerners to appreciate their own histories and traditional abilities and brings a greater understanding of the north to others.

The book is popular in downtown Toronto and in the land of the Hare, the Dogrib, the Chipewyan and the Slavey peoples of the Northwest Territories.

They, too, are described in a book that is a functional tribute to the north and its people.

Toronto Star (ON)
FIN
BUSINESS TODAY, Monday, July 29, 1985 347 mots, p. B9

Rising golds can't stop Bay St. slide

James Daw Toronto Star

Gold stocks were again the story on the Toronto market today, although the numerous gains were not enough to pull the over-all market higher.

The 300-price composite index was down 13.71 points to 2791.0 at noon, with transportation, communications and industrial products stocks showing the greatest weakness.

But numerous winning mine stocks pushed the number of advancing issues ahead of the declines - 217 to 182 - as excitement over gold stocks continued in the wake of the unrest in South Africa, a major gold producer.

The price of gold bullion closed in London this afternoon at $325.85 (U.S.) an ounce, up from $318.50 Friday.

Among the Lac group of companies, whose shareholders were meeting today to approve an amalgamation plan, Little Long Lac was up $1.88 to $80.75, Lake Shore $2 to $97.50 and Lac Minerals remained unchanged at $34.50.

Giant Yellowknife was up $2.50 to $19.38, Campbell Red Lake 88 cents to $33.25 and Galactic Resources rose 38 cents to $13.25.

Earnings report

Stelco, reporting better earnings Friday, was down $1.13 cents to $22.25. Blue chip forms maker Moore Corp., which was down last week, lost another 50 cents to $26.75.

Bank stocks were also lower, with Bank of Montreal off 75 cents to $29.88 and Royal Bank losing 25 cents to $31.

Kitchener meat packer Heritage Group A was up $1.50 to $20 in the wake of a favorable trade ruling affecting exports of processed pork to the United States.

Retailer Dylex A was down $2.25 to $20.75 on a small trade, Northern Telecom 75 cents to $52 and Canadian Pacific Enterprises 63 cents to $28.25.

Among major miners, Inco was down 25 cents to $20.25, Noranda unchanged at $17.25 and Alcan unchanged at $37.75.

Computer Innovations, which gained 27 per cent last week after it was announced Bell Cnaada Enterprises wants to acquire control, was up another 5 cents to $3.35.

Toronto Star (ON)
FIN
ENTERTAINMENT, Tuesday, July 30, 1985 579 mots, p. B1

Film-maker's bizarre work ruffles bureaucrats' feathers

Ina Warren Canadian Press

Being told by Canadian culturecrats that his movies are detrimental to humanity hasn't kept Demetrios Estdelacropolis down.

After the quasi-international success of his flagrantly aggravating movie Mother's Meat And Freud's Flesh, the 23-year-old Montreal film-maker is shooting his second feature, Shirley Pimple.

Mother's Meat, not to be confused with the Vancouver cult flick Big Meat Eater, grabbed the spotlight when it appeared as the lone Canadian feature movie invited to last year's Berlin Film Festival.

A comedy of the grotesque about a young Greek porn actor's obsession with his blowsy, bleached-blonde mother (New York housewife Esther Vargas), the movie's indulgent repetitiveness seems like a fiendish plot by the film-maker to create a huge headache.

"Structurally retarded with a snail's pace," is how Estdelacropolis describes the $15,000 movie, in which he stars as the sickly looking porn actor Demira.

When Mother's Meat was shown at the U.S. Independent Film Festival in Utah, a Mormon gentleman disliked it so much that he presented the film-maker with a dried-up llama fetus.

"On awards night," recalls Estdelacropolis, "the winner, Joel Cohen, director of Blood Simple, wanted to trade me his plaque for the llama fetus."

Mother's Meat has been shown at 15 international film festivals, as far away as Australia and New Zealand, but has yet to find theatrical distribution. Estdelacropolis says the movie

got its warmest reception in Toronto and Turin, Italy, but he

has no idea why. Subversive take-off

Shirley Pimple, as the title hints, will be a subversive take-off of the 1930s Hollywood child star Shirley Temple. Its budget could hit the dizzying figure of $60,000.

In the plot, Shirley Pimple is the star of movies made by a right-wing propaganda organization called the John Wayne Tap Dancing Institute for the Preservation of American Ideals.

Because ringleted Shirley is deaf, she is immune to the institute's indoctrination, and when her movie career begins to wane she plans a takeover coup. She also becomes obsessed with killing the legend of John Wayne.

"The movie will have a para-military undertone," says the director, who is trying for permission to shoot Shirley Pimple at the U.S Air Force Base in Plattsburg, N.Y., at various Canadian air force bases and aboard the Intrepid, an American destroyer.

A film-school dropout, Estdelacropolis started shooting the movie in 1981 when its Montreal star Chelsea McIsaac was seven. Alas, Chelsea is now 11 and looks less like Shirley Temple than she once did - but the show must go on.

Vargas, whom the director discovered when she was having an asthma attack in the lobby of Montreal's YWCA, will play Shirley's possessive stage mother.

Shirley Pimple is being produced by the director's film company, East of the Acropolis Films, and financed through tax write offs from small investors.

Government film-funding bodies have refused to invest.

Council not impressed

The director says he has been told by the Canada Council that his ideas reflect "a certain dislike of humanity." He neither confirms nor denies this.

Back in 1982 the council, under its Explorations Program, gave Estdelacropolis $8,205 for a movie that would show the teaching of creative arts to deaf children.

But the project (it had the working title Deafness and the Fine Art of Tap Dancing) didn't get very far because he couldn't find a school for the deaf that would co-operate.

And teachers responded to him, he says, as if he were a child molester.

Toronto Star (ON)
FIN
LIFE, Tuesday, July 30, 1985 2298 mots, p. H6

Dust To Dust

Graham M. Sanders

HE looked to the horizon where the mountains stood, shimmering and purple in the dead heat. The plain stretched out before him like a parched yellow tongue. Here and there smooth stones protruded from the cracked earth like wandering nomads lying down to die. The wind sang in a low mournful tone and brushed its gritty cloak against the boy's smooth, dark skin.

Behind him he could hear sandals shuffling in the sand as two men lifted his father's body. He turned around and joined his waiting mother and sister. They made their way up the hill together in silence.

The small procession reached the top of the hill and the men gingerly set down their burden. They stood outside the Zawya and waited. A sweet smell emanated from the small wooden hut: a sickly smell. It was the smell of death. It penetrated the boy's nostrils and lodged itself in his mind. He could not ignore it.

The Jenaza-atabi appeared from behind the hut carrying a large clay bowl. He dropped to his knees and bent over the withered body. Then he grasped a handful of wet leaves and began bathing it with tepid water.

The boy wondered why this precious moisture was being wasted on the dead when it could be used to preserve the living. But he did not voice his thoughts, for he knew that tradition must be upheld even under the most dire circumstances. It was the only constant in a changing world and his people clung to it; even in death.

He looked to his mother and sister and saw what this latest change had wreaked in them. They returned his stare with sharp, dark eyes. He saw the fear and confusion twitch in every muscle of their faces. They searched his mind and soul with feverish gazes. He could feel their overwhelming need rush in upon him. For 14 years they had lived in want - never enough food, never enough water. Now the one who had supported them was gone and they were alone. His mother and sister looked to him for survival. He was their last hope. He saw it in their eyes and it made him afraid.

* * *

He had heard rumors of villages on the southern edge of the Danakil Desert where great flying machines brought in food day after day. Someone said they came from the white men across the sea.

He had never been to the sea and he had only seen one white man in his life. The man had driven in on a machine that roared like a lion and ran faster than a bushbuck. He jumped out of his machine and began clicking a little box and writing things down. He clicked at the living, the dying and the dead. He clicked at the huts made out of wood, mud and reeds. He even clicked at the barren fields, now windswept by dust, and the rotting carcasses of dead goats.

Soon after he left, the last trickle of water in the river bed had dried up. The wells had to be dug even deeper. Many people blamed it on the white man. Now the white men were their only hope.

The sun beat down on the boy's shoulders as he stood outside his home. The Kheat was searing. He walked into the coolness of the mud hut and waited for his eyes to adjust to the darkness. He saw his mother seated in the corner. She cradled her frail daughter in her arms. She started and looked up when he came in. A tattered cloth was draped over her thin shoulders and tied about her waist. It was stained with tears and dust.

"Your sister is sick," she said to the boy.

"What's wrong with her?"

"She's going to die."

"No, she's not."

"Yes, she is," said the mother. She started to cry. "I can't go through this again," she said between sobs, choking on her own words. She was trying to hold back the tears, but it was no use. The boy knelt before her and grasped her shoulders. He could feel the sharp bones through the tattered cloth. He shook her gently.

"We'll go south," he assured her. "There's food and doctors there. Real doctors that can help her."

"It's too far. We'll never make it."

"We have to try."

She looked at his face and saw the determination there.

"All right, we'll try," she said.

"Good. We'd better start getting ready. I'll see if I can find any water to take with us." He got to his feet and helped his mother carry his sister to the mat of reeds.

"She's going to be fine," he said. His mother nodded. He walked out of the darkened hut and into the blazing sun. It did not feel so hot any more.

* * *

They left at dawn. The sun was just below the horizon and a few red rays pushed back the night. It was as if the desert were submerged in a pool of blood. The air was cold and it stole warmth from the flesh. The boy shivered and thought about the heat that was only a few hours away. And when it came he would think about the coolness of a few hours ago. At first he had trouble deciding which was worse. Then he settled on the heat. The cold only made you uncomfortable; the heat killed.

HIS mother walked beside him and stared at the ground. She was carrying her daughter in a basket on her back. Intermittently the small girl would rise to consciousness and mumble or cry out. The mother reached back and stroked the child's hair while speaking in the low soothing tones which served to comfort herself as well as her daughter.

As the day wore on the sun grew hotter and higher in the sky. Miles of fractured earth passed beneath their feet. The air in the distance danced and quivered restlessly. The heat was reflected

by the flat plain and it left behind shimmering puddles.

The boy's throat grew dryer and he thought more and more about the skin full of muddy water at his side. But he would have to do without it. His sister, in her feverish state, needed it more than he did.

He took the waterskin from his shoulder and passed it to his mother. She opened it and dribbled some water into her daughter's mouth. Then she poured some into her hand and put it on the child's face in a vain attempt to break the fever. She passed the skin back to him without taking any herself.

"You've got to drink something," he said.

"No, I don't need it."

"Yes, you do."

"I don't want any," she said in a severe tone.

He sighed and let his hands drop to his sides. He worried about her. She had not taken any water since they left and it was growing late. Neither had he, but he felt he did not need it. She did.

Slowly the sky turned blood red once more. Cool tendrils of darkness crept through the air until the plain was awash in eerie light. The boy began gathering firewood. By the time darkness fell he had collected a large pile of brush, twigs, a few logs and some dried droppings for kindling.

They stopped and sat down. The mother gently laid the girl's head in her lap and wiped her forehead with a damp corner of her torn clothing. The child opened her eyes and tried to say something. But the mother laid her finger across her lips.

"Hush," she whispered. "You go to sleep now. Everything will be fine in the morning." The mother began singing a lullaby older than the wind brushing past them. The little girl smiled, closed her eyes and went to sleep. Then the mother lay down alongside her child and shut her eyes.

The boy finished making the fire and struck the flint to it. The dry brush caught immediately. The darkness leapt back from the crackling flame and formed a close circle around the three people. He stretched out on the cool desert floor and gazed upward. A hundred million watch fires winked back at him. He listened to the shallow, erratic breathing of his sister. He listened for the sound of his mother's breathing.

It was not there.

He wrenched himself on to his side and searched the night for her silhouette. Her chest was still. He leapt to his feet and ran over to her. He grabbed her shoulders and shook her body. She did not move. She was gone.

Tears of precious water streamed down his cheeks.

Crying, he put his ear to her chest. All he heard was the wind.

* * *

By the end of the morning he had finished building his mother's burial mound. The desert took life away and gave stones in return.

He did not have time for mourning, so he gently lifted his sleeping sister and continued his journey. She mumbled, then opened her eyes and blinked against the sun's small, bright disk.

"Mama?" she said.

"Mother's sleeping."

"No, she isn't. It's daytime," the small girl said. There was a frantic edge to her voice. "Where's mama?" she said, trying to break loose from her brother's arms.

"I told you. She's very tired and she's getting some rest," the boy said. He was struggling to keep his voice level.

"No, no, I don't believe you . . . " But she was still in the clutches of a fever. Her voice faded away and she passed out again. He rubbed some more water on her forehead and body. He tried to ignore the aching in his parched throat.

His thoughts moved from the aching in his throat to the aching in his stomach. He felt the pangs in his abdomen and realized how hungry his sister must be. He squinted and looked into the distance for any sign of life.

There was a small group of trees off to the left. The leaves were wilted and the dry branches creaked in the wind. He made his way to the clump of dying vegetation and carefully set the small girl in the shade of one of the larger trees.

His keen eye picked out one entrance to a burrow in the sand. There were empty nut shells scattered around the opening. Another entrance lay about 10 feet away. He wondered how such a small animal could be so resourceful. While his mother and father had starved to death, this animal had been surviving. It must die. He could not let his sister go, too.

He picked up a stone in his left hand and another one in his right. He felt the weight of the left stone. Then, with a quick flick of his thin wrist, sent it down the hole. He listened to the faint scuffling in the ground and watched the other hole

through the trembling air. A small, furry rodent poked his head into the heat. The boy mustered all his strength and tossed the rock. It glanced off the rat's head and fell to the ground. The small animal collapsed, senseless. The boy smiled, picked up another stone and went over to finish the job.

He skinned and gutted the small carcass with a sharp rock and brought the thin strips of red meat to his sleeping sister. He squeezed her arm and said in a voice hoarse from thirst, "You must eat."

The small girl stirred and opened her eyelids. She studied her brother's face, but the light of recognition was gone from her eyes. She opened her mouth and he fed her a morsel of meat. She closed her mouth, chewed and swallowed. Open, close, chew, swallow. She went through the motions of eating without tasting or feeling the texture of the food on her tongue. When she slipped back into unconsciousness he had one strip of meat left in his hand. He put it away.

* * *

THE sun was sinking in the west again when he first caught a glimpse of the village. The image danced in the liquid air and faded in and out of sight until a glint off a tin roof would bring it back into focus. It should have caused an upwelling of joy and relief in him, but his body was filled with exhaustion, pain and hunger; nothing else could enter. He lifted his feet and let them fall again. He could not feel them. His arms had gone numb long ago under the weight of his sister's body. He walked on.

The village loomed larger and details began to resolve themselves. Hundreds of people scurried back and forth like frightened rats. He looked upward and saw what was causing all of the commotion. A great, dark machine was descending from the redness of the sky. It hung from thin blades which throbbed and quivered as they cut the hot, dry air. The noise was like the beat of a frightened animal's heart.

The people gathered around and some held their arms outstretched. He could see the faces of white men before a blast of wind from the machine obscured the crowd with sheets of dust.

It was on the ground by the time he wearily plodded into the village. One of the white men saw him and shouted to another, then pointed in his direction. They both ran over to him. One of the men took the small girl from his arms and called for a doctor. The boy let go and collapsed. The second man dropped to his knees and laid two fingers on the boy's neck. All he felt was the footsteps of the people passing by.

Toronto Star (ON)
FIN
BUSINESS TODAY, Wednesday, July 31, 1985 378 mots, p. E5

Manitoba hog farmers face trade woes despite drug's ban

Matthew McClure Toronto Star

The drug is banned but the border's still blocked.

Last week's decision by the federal government to permanently ban the sale of the controversial drug chloramphenicol for use on livestock won't make it any easier for Manitoba farmers to get their hogs to slaughter houses south of the border, according to the general manager of the Manitoba hog producers marketing board.

In announcing the permanent ban, Health Minister Jake Epp said both health and trade were factors in the government's decision.

Five states in the U.S. Midwest blocked imports of Canadian hogs on May 14 - supposedly because of the potential health hazards that might arise from residues of the drug in the meat.

"That was just an excuse to keep our hogs out, said the W.B. Munro of the board. "Regardless of whether there's a ban or the import block is lifted, the packers in the states aren't going to start taking our hogs until the governor says it's okay."

Although Munro believes some packers south of the border are genuinely concerned about the health risks attributed to the use of the antibiotic on livestock, he said most packers are refusing to buy Canadian hogs because they are afraid of adverse publicity they might receive from U.S. producers who believe Canadian hogs are driving down U.S. prices.

Manitoba exported almost 19 per cent of its hogs to the United States last year, when the buoyant American dollar made the superior, barley-fed Canadian product, attractive to packers south of the border.

Even with the U.S. import tariff on Canadian live hogs, it still makes sense for packers in the U.S. Midwest to buy Manitoba hogs, Munro said.

In lieu of the Canadian ban of the antibiotic, Iowa has officially opened its border. North Dakota, South Dakota, Minnesota and Nebraska say they will wait another five months until any hogs that could have been treated with the drug have gone to market here in Canada.

Before the block, almost 4,000 Manitoba hogs a week were loaded on trucks bound for slaughter houses south of the border. Now all of the board's weekly production of 31,000 hogs is being handled by Canadian packers.

Toronto Star (ON)
FIN
BUSINESS TODAY, Thursday, August 1, 1985 648 mots, p. E1

Cattlemen hope retailers will cut the price of beef

John Spears Toronto Star

The price of beef cattle has plummeted during the past month to its lowest level in seven years, but so far retail prices haven't followed suit.

And a spokesman for Canada's cattle industry says thousands of jobs are being lost in farming, packing plants and transportation companies as the price massacre contributes to a drastic reduction in Canada's cattle herd.

The price of good quality live steers in Toronto crashed about 12 per cent during July - to roughly 70 cents a pound yesterday from 80 cents at the beginning of the month.

Those prices are the lowest since 1978, said Charlie Gracey, executive vice-president of the Canadian Cattlemen's Association. And in real terms, allowing for the inflated 1985 dollar, he said they're the lowest in a quarter of a century.

"It's pretty devastating," Gracey said yesterday.

"It's driving a lot of producers into insolvency. Many are simply giving up. It's a total wreck."

Despite the low live cattle price, retail beef prices haven't dropped during the past month, according to supermarket surveys conducted for Ontario's Ministry of Consumer and Commercial Relations.

Regular prices for half a dozen different beef cuts were the same in a July 24 survey as they had been on June 26, according to the ministry's survey.

Gracey said he hopes retailers will drop their prices to help move the glut of beef on the North American market that's driving prices down.

But Alasdair McKichan, president of the Retail Council of Canada, said in an interview that supermarkets simply don't make money on their meat counters and that there's not much room to reduce prices.

There are already frequent beef specials, and slashing beef prices won't necessarily boost sales significantly in any case, he added.

The retail council has forecast that retail beef prices will drop 2 to 4 per cent during the summer.

Why the far more drastic drop in the price of beef cattle?

Simply put, it's a matter of supply and demand.

"We have saturated the North American meat market," Gracey said.

Michael C. Smith, assistant manager of the cattlemen's association, cited a cluster of factors that have produced the glut.

In the U.S., and to a lesser extent in Canada, there has been an unexpected number of overweight cattle being marketed.

This happened when farmers saw low prices and held their animals off the market, hoping for higher prices. But the higher prices never materialized. The animals gained weight and carried even more beef on their carcasses when finally dumped on the market, sending prices into a tailspin.

Unfortunately for cattle producers, many of those big, beefy cattle still haven't found their way to market.

Two consecutive years of drought in parts of Western Canada have cut supplies of hay and feed grains.

Finding it too expensive to maintain their herds, many farmers have sent unusually large numbers of female animals to slaughter, instead of breeding them.

This has increased short-term supplies, but it also means a long-term reduction in the country's beef cattle herd. It will take several years to replace the female animals, and several more years before they are bred and their offspring reach the market.

Gracey estimated that 12 breeding cows create the equivalent of one job (in farming, transportation and processing) - and Canada has slaughtered 200,000 cows this year.

The final factor is high imports of beef.

Canadian farmers were outraged this year when the federal government agreed to boost the European Community's beef import quota to 23.5 million pounds from 5.9 million pounds.

U.S. cattle import quotas were also increased, and Australia and New Zealand are expected to ship large quantities of beef to Canada during the final six months of the year.

Gracey said he hopes to see lower retail prices for beef to help clear the glut.

Toronto Star (ON)
FIN
LIFE, Friday, August 2, 1985 1283 mots, p. B1

Battles are brewing on the food front

Leslie Scrivener Toronto Star

In one corner, the reds. For years they have been the champs, the leaders, the favorite in Canada.

In the other, the whites. Cocky and moving up fast, they are favored by a growing number of Canadians each year.

The competition between the reds - the red meat industry - and the whites - the poultry industry - is intense. Similar skirmishes are taking place throughout the food production business as butter tries to make a comeback over margarine, as milk struggles against soft drinks, and as the vegetarians wage a steady campaign to increase their numbers.

Canada's food habits have changed markedly in the last 20 years. Never before have Canadians eaten more poultry, chicken in particular, than at this time. The average Canadian eats about 24 kilograms (carcass weight) of poultry each year - compared to 15 kilos 20 years ago. Beef is by far the front runner on Canadian tables, averaging 38 kilos (carcass weight) per person - up from 34 kilos 20 years ago, but down from a peak of 51 kilos in 1976, according to Agriculture Canada.

But Mary Eadie of the Canadian Meat Council, which represents processors and packers, says red meat consumption has fallen to a "more realistic" level. Luring consumers back to the old favorite is a challenge, she says, so don't think for a moment that reds are about to give up and wave the white flag.

To reverse the trend, the Beef Information Council has launched a persuasive campaign and spends about $3 million each year in promotional and educational material. Its target is mainly health professionals. Beef, the council figures, has been given a raw deal.

People have been told for years that beef is too fatty, too high in cholesterol and contains too many calories for the health and diet-conscious consumer of the '80s. The thrust of the Beef Information Council's latest campaign is new research that shows Canadian beef is considerably - 35 per cent - leaner than today's nutrition tables show.

The study by Professor Steve Jones of the University of Guelph showed that beef is substantially lower in fat and calories than was traditionally believed and that lean beef compares favorably with chicken and fish. Making use of Jones's data, the Beef Information Centre makes this comparison for 90-gram (3-ounce) servings: Calories: Lean eye of round, 133, lean sirloin steak, 196, compared with 171 for the same size serving of roast chicken without skin. Fat content: Lean eye of round, 4 grams, lean sirloin steak, 9 grams, compared with 7 grams in roast chicken.

Cholesterol: Beef, 82 milligrams, compared with 80 milligrams for chicken and 73 for cod.

(But Health and Welfare figures from the Canadian Nutrient File are somewhat different: It says 90 grams of roasted dark chicken meat contain 161 calories, while white meat has 138 calories.)

Economy plays a great role in consumer tastes. Chicken is cheaper. An average broiler sold in Toronto costs $3.59 per kilogram, while a kilogram of sirloin steak costs $10.52, ground beef, $3.05, and round steak, $8.70.

All this gives the chicken people something to crow about. "We don't have to convince people to eat chicken, they are eating it," says Carolyn McDougall of the Ontario Chicken Producers' Marketing Board.

Pork follows beef as the second most popular meat in Canada. We each eat about 28 kilograms a year, but if U.S. trends are any indication, it's possible that poultry may soon overtake pork, as it has to the south, says Alan Boswell, chief of the livestock and meat division of Agriculture Canada. "That's the key thing. It tells you what could happen here."

At the opposite end of the dinner table are the vegetarians. Their numbers are unknown, but it is known that consumption of beans, peas and nuts has increased slowly but steadily to current levels of 4 kilograms per person each year and fresh fruit and vegetable consumption has increased to 265 kilograms per year.

There are, however, other indicators. In the past two years, membership in the Toronto Vegetarian Association has doubled to more than 400.

The association has plans to go national and consolidate the half dozen or so vegetarian societies across Canada. The goal is to form a national lobby group, says president Matthew Bates, a computer technologist at the Ontario Science Centre.

"We want to present alternatives to what is being taught in schools. We don't want to convert but to make sure information is available."

(In Britain, a battle is brewing between the meat industry and the Vegetarian Society after a Gallup poll revealed this year that nearly 3 million people are complete vegetarians or have eliminated red meat from their diets. The fight is moving into the schools, where the meat promoters are determined to influence the eating habits of children. One aspect of the campaign is to urge schools to "adopt" a local butcher. The Vegetarian Society is countering with its own "eat green" campaign.)

Locally, the Toronto Vegetarian Association offers a 12-page guide to restaurants that are completely or partially vegetarian. It urges members to patronize the 10 or so exclusively vegetarian restaurants in Metro. Those that are not completely vegetarian, "easily could be if they removed one or two offending meals (usually containing fish) from their menus," the guide reads.

Increased vegetable consumption may also be tied to greater variety, says John van der Zalm, executive secretary of the Ontario Fruit and Vegetable Growers' Association. In the last 20 years, about 40 new fruits and vegetables have made their way to the Canadian market, so that now 100 are available. They include the exotics (mangoes and kiwifruit) and the unusual (savoy cabbage, bok choy, and fennell). It's especially remarkable that "you can walk into a supermarket from mid-December to April and find the same choice of products as in July, August and September," van der Zalm says.

In Canada, the most popular drink is coffee, followed by milk, soft drinks and beer. Coffee was also the most popular drink in the United States until 10 years ago, when soft drinks sales passed coffee sales - a trend that could follow in Canada.

Canadians drink 98 litres of milk each year - a level that has remained relatively constant the last five years. Recently, the Milk Marketing Board has directed its advertising campaign at young people in the 12-to-29 age group - hoping to lure them back to the milk drinking habit. This group consumes an average of 1.3 glasses of soft drink a day. People in their 20s drink an average of 1.6 glasses of milk a day, while teenagers drink 2.2 glasses.

The board's $6.5 million promotional campaign - a small part of the $76 million spent annually by the beverage industry in Ontario - appears to work. Milk drinking among teenagers has increased 4 per cent and 12 per cent among young adults, says Nicholas Price-Owen, the board's advertising and sales promotion manager.

When butter consumption in Canada plunged to a low of 4.3 kilograms per person per year in 1978, the Dairy Bureau of Canada struck back. It, too, mounted a persuasive campaign to lure Canadians away from margarine and back to butter.

The bureau acknowledged that Canadians should reduce their fat intake, but butter fat, its literature reminded consumers, comes from "fresh, clean milk."

Since everyone knows butter contains fat, the issue is no longer health, but taste and quality, says Murray Dodd, vice-president of marketing services for the dairy bureau.

Butter consumption has started to rise again to about 4.8 kilograms per person per year.

Toronto Star (ON)
SUN
REVIEW, Sunday, August 4, 1985 682 mots, p. G11

Layton's life being told twice over

Beverley Slopen

Two on Layton: Two accounts of Irving Layton's life are being published this fall. It is not certain which book will be more popular. Indeed, they promise to be such different books that some readers will buy both.

One is a critical biography, Irving Layton: A Portrait (Stoddart), by Elspeth Cameron who previously wrote Hugh MacLennan: A Writer's Life. She spent four years, with Layton's co-operation, going through his papers and interviewing friends, family, ex-wives, students and associates. The other book is volume one of Layton's own memoirs, Waiting For The Messiah: Recollections Of My Early Days (McClelland & Stewart).

"People who think Canadian literature is dull should have been at my side for the last four years," says Cameron. Of Layton, she adds, "His public persona is outrageous - deliberately calculated and later promoted by Jack McClelland. But the real person behind the persona is even more outrageous. We don't need Dylan Thomas or Ernest Hemingway. We've got our own."

Cameron's biography obviously touches on the women in Layton's life. His first wife, Faye Lynch, had died before Cameron began work, but she interviewed people who knew her. She also interviewed Layton's second wife, Betty Sutherland, before her death, and spent time with Aviva Layton who lived with Layton for many years. Layton's subsequent marriage to Harriet Bernstein and their stormy divorce was widely publicized. Now Layton, who was born in 1912, lives in Montreal with Anna Pottier, a woman in her twenties.

According to Layton's editor at McClelland & Stewart, Ellen Seligman, Layton began work on his memoirs about two years ago, feeling it was time to set down his own views. Jack McClelland had been urging him to write his autobiography for years.

"The book is amazingly good and important," says Seligman. "All the fire, rage, passion and intelligence are there. There is no evidence of whitewashing. It is not a glowing self-portrait but it is an interesting one."

Layton's memoir begins with his earliest memories and ends in 1945. It explores in great depth his first marriage to Faye Lynch which, by several accounts, was macabre. It also recaptures the literary life of Montreal in the '30s and '40s. But above all, it is the story of the making of an artist, particularly Layton's commitment to poetry.

Cameron is not dismayed by Layton's entry, believing there is room for several views. For her, the exhilarating aspect of Layton's life was reflected by the incredibly diverse group of people she met. "I couldn't believe they could all be connected to one person," she says.

*

Preparing For the Movie: The release this December of the film version of Out Of Africa by Isak Dinesen (born Karen Blixen) is creating a new life for works by and about the famous Danish author.

Everyone is advertising film "tie-ins." Even the staid University of Chicago Press is issuing Silence Will Speak by Errol Trzebinski, a biography of Dinesen's lover, Denys Finch Hatton, and illustrating its ads with photos of Robert Redford who portrays the dashing big-game hunter in the movie. Isak Dinesen: Letters From Africa: 1914-1931 is advertised with photos of Meryl Streep as Blixen. And another dozen titles are being swept along on the coat-tails of the Sydney Pollock film.

CBC Radio has not been left out. It has been broadcasting readings of Out Of Africa on "Booktime" and referring to the forthcoming film in its promotion material.

*

Satire on Politics: Donald Gordon, a former Royal Commissioner who is well acquainted with the games, treacheries and frustrations of the Ottawa bureaucracy, has chosen it as the target of his satirical novel, S.P.E.E.D.

In his comedy, an Ottawa mandarin in the Department of Communications attempts to blackmail seven vice-presidents at the telecommunications conglomerate, Phone Canada.

S.P.E.E.D. is published by a new company, McBain Publications in Kitchener. The firm, founded by a former McGill University professor, also issued Gordon's first novel, Fineswine, a satire set in an Ontario meat-packing plant. * Beverley Slopen is a Toronto free-lance writer and literary agent.

Toronto Star (ON)
SUN
BUSINESS TODAY, Sunday, August 4, 1985 1541 mots, p. B1

Fast-food restaurants are thinking thin to get fat sales Health-conscious women are key customers now, so chains are offering meals that are filling without being fill-outs, too

Chris Chenoweth Toronto Star

By Chris Chenoweth Toronto Star

Fast food doesn't mean fat food

any more.

"Foods that appeal to the body-conscious person - and specifically women - are the new trend in the restaurant business," says David Harris, director of the Canadian Restaurant Association.

"Restaurants are now trying to market and provide specific foods to those who want a better figure. This approach has been driven by health club advertisements, glamorous thin models and leisure time sports."

Fast-food companies in Toronto say they have been changing their menus to try to attract women to their cash registers.

"Women have hit the work force in a big way, and that means restaurant and fast-food chains have begun marketing their menu to the health-conscious woman consumer," says Harris.

"This has had a very positive effect on the food industry. Two working partners are less inclined to want to cook at home."

The restaurant association estimates that total sales of food and beverages in Canada's 50,000 food service businesses will be $17.9 billion in 1985, an increase of 6.4 per cent from 1984.

Harris says the sales increase is mainly because new customers are coming into restaurants, particularly working women who wish to spend their dollars at fast-food spots at lunch or after a hard day at the office.

Light nutrition

These women want different kinds of food than just the burger and fries that men have lived on.

"People today are not looking to consume a tremendous volume of food; they are looking to consume light, nutritious, healthy foods," says Harris.

"Consumers are working out and jogging, and they are very concerned about how they look.

"As a result, nutrition and healthy foods are definitely a vital part of any restaurant business's menu today, and the entrepreneurs are marketing to meet this new food appeal."

The growth of Cultures Fresh Food restaurants is a reflection of this trend, says company president Hal Gould.

Cultures has gone from one store in

Toronto eight years ago to a chain of 23 Canadian outlets, with nine stores in Toronto alone employing 200 people and earning an estimated $6 million in annual sales.

"We present an image consistent with the good, healthy type food we offer," says Gould, 35.

"Our restaurants use a lot of rough pine, bright, cheery plants and soft colors, especially the dark green colors in our logo, to suggest good foods like salads to our health-conscious clientele."

Gould agrees the eating habits of Toronto's fast food consumers are changing.

"When we started eight years ago, salad was considered very much a side dish, not a meal in itself.

"But the restaurant business has evolved, and we're convinced the consumer market has moved in our direction."

Gould says Cultures' total Canadian sales should grow to $15 million within a year as the chain expands to 30 outlets, with four to five new stores expected to open in Metro alone.

"Our menu specializes in soups, salads, sandwiches, soft frozen yogurt and baked goods prepared fresh each day on the premises," adds Gould, who estimates an average Cultures meal would cost $5.00.

Seventy-five per cent of Cultures' customers are women.

"But more men are coming into our restaurants because they, too, are becoming concerned about health and what they eat," says Gould.

Lick's Ice Cream and Burger Shops is a three-store gourmet hamburger chain with young people as its target market.

At the Lick's store at Yonge and Eglinton, the staff sing out a customer's order - "Cheeseburger and mushrooms, with fries!" - with gusto.

Lick's owner Denise Meehan, 34, says the outlets try to offer a burger that is "as home-cooked and nurturing as possible, served by an enthusiastic, young, friendly staff."

There's a second Lick's store in the Beaches, while a third at Kingston Rd. in Scarborough is a franchised operation. A

fourth Lick's store should open in Metro before the end of the year in an undetermined place.

Meehan says Lick's stores should gross in excess of $2 million in sales this year.

Lick's standard meal is a six-ounce home burger for $2.35, topped with whatever condiments the consumer wants.

"In our menu, everything is fresh, with no preservatives," says Meehan, who has been in the business of feeding hungry Metro patrons for the past eight years.

"We offer fresh salads, fresh fruit on our ice cream, and a balanced type meal because the public wants a chance to eat something quickly without suffering in nutrition."

The Canadian Restaurant Association estimates there are 5,000 restaurants in Toronto, and fast-food outlets account for 25 per cent of total sales.

Even big chains such as Wendy's and Mr. Submarine have to take the trend toward the new, health-conscious consumer into account when planning a menu and offering new products.

Wendy's Restaurants of Canada operates 12 outlets in Toronto and 76 in Canada. Its primary target is adults from ages 18 to 34, says Jay Peters, marketing vice-president.

"The decision was made by Wendy's years ago that we want to go after adults, instead of being like competitors who want to go after kids who would bring the adults into the restaurant."

Although Wendy's is sticking to that market plan, there are subtle changes going on in its menu, too.

"We came out with a light menu re

cently," says Peters. "We expanded the salad bar, added whole wheat buns, offered a taco salad, plain baked potatoes and diet soft drinks.

"We want to also appeal to the woman consumer and the growing number of people who are now health conscious, because it was felt that was the untapped market segment.

"Before we first introduced the salad bar in 1979, 30 per cent of our business was from a female clientele, and 70 per cent male. Now the ratio is 58 per cent male and 42 per cent female."

Other menu changes include the boneless breast of chicken sandwich at $2.69, hot stuffed baked potatoes ($1.39 to $2.29), and a breakfast menu being offered in one downtown Metro restaurant as a marketing experiment.

New producst

"We're expanding the breakfast to more stores in the next 12 months because it has been extremely well received," says Peters.

Mr. Submarine Ltd. operates 233 stores in Canada, with 71 in Metro alone and four more outlets due to open before year-end.

Although 75 per cent of Mr. Submarine's customers are men, new products are being offered to capture the new woman consumer, says Michael Staseff, operations manager.

"In the past two years, our new products have included the club sub ($3.10) and the rib sub ($3.20)," says Staseff.

"And we have also introduced a small, assorted sub ($1.85) using an 8-inch bun instead of the traditional 12-inch sandwich size. Now we are testing sea food subs in kitchens, which should be introduced at the store level very shortly.

"Traditionally, we have catered to the male population, and our clientele was the hockey fan or the late night male," adds Staseff.

"The reason we've brought in the smaller sub, and we're thinking of introducing the seafood line, is to attract women into our store. A female can't usually pack back the bigger sized sub, See WOMEN/page B5 Continued from page B1

and seafood is popular with the health-conscious woman consumer."

The sub chain is also changing store designs from the traditional red and white coloring to brown interior with wood grain booths to try to give the stores a warmer atmosphere.

Swiss Chalet, a division of Cara Operations Ltd. which also operates the Harvey's burger chain, has been serving chicken in Metro since 1954.

There are now 71 restaurants across Canada, and Swiss Chalet's 20 stores in Metro position themselves as full-service restaurants that provide table and bar service.

"The two mainstays of our menu selection are chicken and ribs," says Michael Maguire, Cara's executive vice-president.

"Our business is growing because consumers are displaying a tendency away from red meat, and have been for some time," says Maguire.

"And we feel nothing other than chicken is taking the place of burgers in people's diets, because Canadians are not big fish eaters in terms of the fast-food business."

Maguire says he has noticed changes in the type of customer coming to Swiss Chalet, which has caused the emergence of new eating trends.

"More and more families with both parents earning an income are coming here, since neither parent wishes to stay home and cook as much any more.

"The wife feels just as tired as the husband is after a long working day. Hence we're getting more women coming into our outlets, because chicken is a very popular item with women.

"Chicken is tremendous diet food. You don't get big hips from chicken, and women particularly ask for white chicken, which is a high-protien, low-calorie product," adds Maguire.

Swiss Chalet says its annual sales exceed $60 million from its Toronto stores alone, and there are expansion plans to build another 10 Swiss Chalets this year, with one or two more opening in Metro.

Toronto Star (ON)
FIN
LIFE, Tuesday, August 6, 1985 304 mots, p. F2

Herbs add great taste to Zucchini Provencal

Mary McGrath Toronto Star

One of summer's most memorable dishes begins in the garden with garlic, fresh herbs, zucchini, onions and tomatoes. The appealing mixture can be the mainstay of a summer meal and it also goes well with new potatoes and meat, poultry or fish from the grill. Zucchini Provencal is even delicious served cold as salad. The recipe is from Nancy Enright's Canadian Herb Cookbook (Lorimer, $12.95).

Zucchini Provencal 1 lb (500g) small zucchini, unpeeled Salt 2 to 3 tbsp olive oil 1 medium onion, peeled and chopped 1 large clove garlic, peeled and finely chopped 3 medium ripe tomatoes, peeled and quartered or tinned plum tomatoes 1 tbsp chopped fresh parsley 1 tsp each chopped fresh thyme and oregano

1/4 tsp finely chopped fresh rosemary 2 tbsp dry white wine Salt and freshly ground pepper

Scrub zucchini well under cold running water. Cut off ends and slice into 1/4-inch rounds. Sprinkle with salt, toss to coat and let stand in a colander 30 minutes. Rinse well in cold water, then place on a cloth towel and squeeze out bitter juices. Dry well.

Heat half the oil in a large heavy frying pan and lightly cook zucchini. Remove zucchini from pan and set aside. Discard used oil. Add remaining oil and heat. Add onions and gently cook, covered, over low heat (sweat the onions just to soften). Remove lid, turn heat to medium and add garlic. Cook, stirring, 1 minute. Add tomatoes, herbs, wine and zucchini. Cook 5 to 10 minutes stirring often. Season with salt and pepper. Zucchini should have some crunch to it. To vary, add sliced, seeded green or red pepper with the onions to soften and proceed as above. Serve hot or use as a salad and serve cold. Makes 4 servings.

Toronto Star (ON)
FIN
ENTERTAINMENT, Tuesday, August 6, 1985 1736 mots, p. A14

Beans And Double-Double

Barbara A. Dubock

At the Paramount Tavern that summer, pulling draft, my shift was six to one with no breaks. Mornings, I slept late. When I came into the Crest Grill around 11, semi-conscious, and ordered the breakfast special, Beans and Double-Double were already settled in one of the window booths. Beans was figuring odds on the harness races. It didn't take him long.

"6 to 5 or nothing doing."

His odds were always 6 to 5. It wasn't much of a system, but according to Beans it paid off, most of the time. Leaning back in his seat, Beans winked at Steve, the counterman. When Steve brought fresh coffee to the table, Beans rubbed his fingers on the leatherette upholstery of the booth. It made a nasty, squeaking sound. The counterman twitched.

"Angel farts," said Beans, with an irritating smile.

Beans drank his coffee black, but Double-Double liked two creams and two sugars. He stirred slowly, careful not to spill into the saucer, then drained the cup in three or four gulps. Beans twisted his lips in the familiar pattern of a sneer.

"That's it, little girl, drink it all up, before it gets cold."

He turned away from Double-Double and addressed the other regulars.

"Keeps his strength up."

The men along the counter were unimpressed. Few even bothered to look up from their food or newspapers. Scarred by the hacksaw wit of Beans on previous occasions, I changed position on my stool and got interested in the menu, unwilling to listen to another of Beans's pointless recitations. Goaded by lack of reaction, Beans forced a laugh and picked on one of the taxi drivers in the next booth.

"Lennie, you seen Max? I seen him, last night, 'round 1.30. Looked Godawful. Said he got beat up by some punk he was takin' down to the Sheraton Hotel. Lost 285 bucks. Whatta mark! Gimme a piece a lead pipe and it woulda bin a different story. Goddamn right! Eh, Lennie, eh?"

He blared on 'til Lennie reluctantly nodded agreement. Still gloating, Beans finished his coffee and hoisted his large, awkward bulk, poking Double-Double in the arm. Double-Double was staring vacantly at the half-dead rubber tree in the window of the diner.

"C'mon, dummy, we're goin' down the pool hall."

Double-Double yawned, paid the cashier and trailed after Beans.

* * *

For six years I'd lived around Kensington Market. Beans and Double-Double were always there, subsisting on pensions, probably. In the spring, I'd rented a cheap flat over a store on Spadina Avenue. Double-Double's room was on the floor above mine. Beans lived somewhere on the same block. They passed their time together. I assumed a sympathy between them.

Around 10 they'd appear at the Crest. Beans would chew the ears off anyone available, and Double-Double daydreamed. Beans loved the cabbies who ate at the Crest. He fed on their gossip, and never seemed aware that most had little time for him. When he could find one gullible enough to give him the attention, Beans practised his invariable political commentary.

"Give me Diefenbaker any day. He knew what he was doin'. That friggin' Trudeau screwed up the whole Goddamn country - the whole Goddamn country!"

Close to noon, Beans and Double-Double would be hanging around the pool room, watching the hustlers, betting on a few games, until they got hungry; then they headed back to the Crest.

In summer they walked to Alexander Park after lunch and sat on the bench closest to the water fountain, always the same bench. Lugging home groceries one time, I passed them while they lounged in the sun, airing their gray undershirts and their white, flabby shoulders. Beans was staring straight at me, so I called out, "Got your regular spot again, huh?" Beans scowled and spat on the dusty grass.

"I like ta hear the sound of the water. It's okay by you? What's the problem?"

Right, you surly old bugger, I thought, last time I'm going to bother being friendly.

Soon as the weather turned cold, the two of them would turn up at the blackjack game that ran all afternoon and evening over top of Klein's wholesale fabrics. They never played a hand, just took side bets and hovered over the table.

Sooner or later Beans would start yapping, and one of the boys would tell him to shut up and go away, so they'd both go round the corner to the Bagel. Beans liked the food at the Bagel: smoked brisket, lung and liver, cabbage borscht.

"Only decent kosher cooking in town."

Whenever the ponies were running, they'd stop in at the Paramount for a fast jug, then ride the Queen streetcar over to the racetrack. By 11 they'd be back in the men's saloon, sucking down at least a dozen drafts before last call. Beans was a sloppy drunk. After beer seven, he'd dissolve into a mess of tears and slobber and incoherent whimpers.

Even when he was tanked, Double-Double seemed inert. As I cleared empty glasses from the table, he'd be leaning forward on his elbows, listening to Beans' endless babble, or looking past him at nothing in particular.

I don't know where they went when the tavern closed, but by the time I'd cleaned up and clocked out, they'd find their way to Double-Double's room. Sometimes they'd climb the stairs behind me, and wait below the narrow landing while I unlocked my door. With a gut full of beer, Beans never bothered to speak to me. Controlled by signals from his bladder, he'd nudge past and continue unsteadily up the stairs. Double-Double followed, with a mild shrug that was almost an apology. I wondered if they ever slept. Lying in bed, I could hear the low mutter of Beans' nocturnal monologue, sound without words, rumbling overhead through all the early hours of morning, and I carried it with me as I drifted off into the vague and shadowed complications of a dream.

To me, Beans and Double-Double were like the Crest: fixtures of the neighborhood. They weren't the only weird old guys. They'd just been there the longest.

* * *

One sweaty Thursday in August, I met Double-Double wandering down Spadina. He was moving his mouth and shaking his head, glancing behind him. His face, normally expressionless, was puckered by the effort of intense but silent conversation.

"Hey, Double-Double. Where's Beans?"

"Not out today."

He kept walking. I didn't see him again until Friday afternoon, when I went to the Bagel for an early supper. Double-Double, alone at the counter, was shovelling barley-vegetable soup into his face. In between spoonfuls, he was still talking, but not to me.

On Saturday, Molly, the fat cashier at the Ace Smoke Shop, ran out as I was passing.

"Did you hear about Beans?"

"No. What happened?"

Her round face was blotched and swollen.

"He passed away."

"When?"

"Couple of days, I think. Someone phoned the cops and they brought an ambulance and took him. They're bringing me the keys Monday. Asked me to get his stuff together, you know, pack it up."

"Who found him?"

"Dunno. They didn't say." She snuffled and wiped her eyes. Beans was a good customer at the Ace: cheap cigars mostly. He was one of Molly's favorites. He called her Dumpling and grabbed a handful whenever she was bending over the magazine stands: a handful of Molly.

"Anyway, I gotta get his stuff. Poor old guy."

I met Double-Double outside our building a week after Beans died. I was surprised. He spoke to me. He said hello before I did. He looked different, but I couldn't pin it down to any single detail.

"Doing okay, Double-Double?"

"Yeah, okay. Hey, you hear Beans kicked off?"

"Yes, Molly told me. I'm really sorry. I guess you must miss him."

"Yeah, good old Beans. Boy, did he stink!"

"What?"

"When they took him away. They put him in a plastic bag. He smelled like a piece of meat you forgot to put in the fridge."

"That's too bad." I couldn't think of anything else to say.

"Yeah, too bad for old Beans. They found stuff, too."

"What kind of stuff?"

"Molly, you know, when she cleaned out his junk, out of the room, there was piles of crap in there, stuff from the store."

"What do you mean?"

"He took it all, from the smoke shop. I know he did. He kept it up there. Piles of junk, tied up. He put string on it. Rubber bands. Boy, did he ever stink!"

Feeling awkward yet fascinated, I told him again that I was sorry, but he only grinned and snorted, as though Beans had pulled off a sick joke.

* * *

I was looking through the magazines when Double-Double stolled into the Ace and picked up some cigarettes and the Racing Form. He took a ballpoint from the rack by the cash register, dropped a five on the counter and left without his change. Molly stared after him, open-mouthed.

"What the hell's got into him, eh?"

At the Crest, Double-Double was suddenly visible. The counterman slapped him on the shoulder and gave him a free coffee. The taxi drivers invited themselves over to his booth. Eagerly they waited while he stirred, drank and scribbled on the form.

"It's a shame what happened to Porkchop," said Lennie at last.

"Who?"

"Porkchop - Pork n' Beans - Beans, your buddy."

They weren't expecting Double-Double's willingness to satisfy their morbid interest. He delivered a repeat of his story, adding a lot that I'd missed.

"So what about the funeral? asked Max.

"What funeral?" Double-Double replied.

"Well, they gotta bury the guy, don't they?"

"Nah, they burned him already."

Prepared to support and console, and then cheated of misery, the cabbies grew uncomfortable. Somewhow Double-Double had discarded the necessity of grief. He didn't need them. With nothing to offer, they squirmed in embarrassment, and gradually drew away from him, until he reached into this pants pocket and tossed the money on the table, very casual, the biggest wad of bills I'd ever seen.

"For my dearest friend," he quoted proudly, "the sum total of my estate."

Oblivious to the jealousy on almost every face, Double-Double demanded loudly, "Well, who's makin' it ta the track?"

I skipped work and went with him. We bet every horse running at 6 to 5, win, place or show. Quite a system, Beans. We walked away with zip.

Toronto Star (ON)
FIN
REVIEW, Monday, August 12, 1985 393 mots, p. D4

A feast at King Fook

Kathy English Toronto Star

Dining at King Fook Chinese Restaurant is best reserved for those evenings when you have time to savor each morsel.

The menu offers dozens of Cantonese specialities. There are soups, appetizers, fish, fowl, beef, pork and rice dishes. The food is not so much served as presented. Dishes are adorned with tiny animal sculptures carved out of vegetables.

Waiters in tuxedos serve each dish separately. And with each selection you get clean plates hot off the steamer.

I started my cantonese feast with a shrimp roll ($2.50) while my husband had the spring rolls ($1.50). Both had light, flaky pastry that almost crumbled at the touch. My shrimp roll was bursting with a plump jumbo shrimp. The spring rolls were stuffed with crunchy bits of vegetables and meat.

The diced chicken with sauteed cashews ($7.25) was easily our favorite dish. It had tender morsels of chicken mixed with fresh carrots and peas and topped with loads of lightly toasted cashews.

Next came the lemon sesame prawns ($9.25) - lightly breaded and deep-fried prawns topped with a piquant lemon sauce and rolled in sesame seeds.

We should probably have opted for a beef of pork dish here but the fresh asparagus with crabmeat ($6.25) sounded too good to resist. It was. Braised fresh asparagus was topped with flakes of crab in a light sauce.

A word of warning. The menu descriptions of King Fook's specialities sound so tantalizing you'll be tempted to over-order. We had chosen another dish, but our waiter advised us we would have too much food for two.

Desserts were somewhat disappointing. My almond pudding ($2) was a bland mixture topped with canned fruit cocktail. My husband said his toffee banana (also $2) was a bit heavy.

The bill, including two icy bottles of domestic beer and two glasses of a dry house white wine, came to $53.11 including tax and tip. - Kathy English

The Star's daily restaurant review

TABLE FOR TWO King Fook 581-583 Markham St. 532-9111 Cantonese; seats 150, also private dining facilities; full licence, open for lunch Tuesday to Friday 11.30 a.m. to 2.30 p.m., dinner 5.30 p.m. to midnight, open Sundays 5 p.m. to 11 p.m.; no-smoking section, no wheelchair access, parking available, takes all major cards.

Toronto Star (ON)
FIN
NEWS, Monday, August 19, 1985 481 mots, p. A7

Moose hunters' workshop angers animal rights group

David Steen Toronto Star

A Toronto-based animal rights group has condemned the Metro Toronto and Region Conservation Authority's first "moose workshop" near Bolton, Sept. 14, as a "waste of time and money."

At the day-long workshop, to be held at the Cold Creek and Kortright conservation areas, 100 hunters will take three rifle shots each at a plywood life-size moose silhouette and do "field dressing and meat handling."

"We oppose hunting for the purpose of entertainment," said Dan McDonald, president of the Peoples Animal Welfare Society, an organization of volunteers.

"Hunters who drive hundreds of miles or hire helicopters or aircraft to go into Northern Ontario to hunt moose aren't going there for the meat.

"They call it sport, but we don't see it that way. Using powerful rifles, the hunter isn't taking any risk. It's not a contest."

Don Simkin, director of the wildlife branch of the Ministry of Natural Resources, said animal rights groups haven't protested directly to his department about the annual moose hunt.

"Selective harvest'

By controlling the number of permits to hunt adult moose issued in defined areas across the province each year, the ministry controls the moose population through "selective harvest."

"It's a well-managed activity," said Simkin. "Every year we count the animals from the air and during the hunt our conservation officers examine the animals that are shot to determine their age and condition.

"Other factors, such as predators, weather and habitat conditions also affect moose population."

Simkin endorses moose workshops because they educate hunters on how to identify the age and sex of moose and "efficiently take a moose . . . where to place a bullet to make the fastest and cleanest kill.

"No one feels worse about wounded moose than the hunter who didn't make the clean kill," he said.

Kortright spokesman Lou Romhanyi, who organized the workshop, said animal rights organizations don't understand that "selective harvesting," particularly killing young moose, could increase the size of Ontario's herd.

Moose biology

Besides teaching how to aim for the vital heart and lung areas, the workshop will give hunters a crash course on moose biology. Hunters will learn that few of the many parasites and diseases that affect moose will harm the people who eat them, said Romhanyi.

It's a violation of the Fish and Game Act to allow meat to spoil. Hunters must take what they shoot.

Ontario's moose population is now about 90,000 to 100,000, down from 150,000 in the late 1950s.

Fewer than half of Ontario's 72,000 licensed moose hunters have a special tag permitting them to hunt adult moose. The rest are confined to killing calves that are more difficult targets.

Licences for Canadians cost $25 and for U.S. hunters $200.

Romhanyi wants the moose workshop to be an annual event. He hopes other workshops on hunting deer and bear can also be started.

Toronto Star (ON)
FIN
LIFE, Monday, August 19, 1985 257 mots, p. D4

Curry easy to make and cheap

Mary McGrath Toronto Star

Beginner cooks are often very surprised to discover that whipping up delicious meals that use just a few pans and fit the budget is not always easy.

That is unless you have a how-to-cope manual with everything from laundry tips to quick recipes, like the one Jennifer Scace's mother Susan put together when she went off to university.

Susan Scace's material is now in a book called Take Me With You . . . Please ($8.95, Eagle's Publications). The recipes are well-indexed for easy use. Here is a sample from the meat section. Quick Curry 1 medium onion, chopped 1 clove garlic, finely chopped (optional) 2 tbsp butter or margarine 1 1/2 tsp curry powder 1 tbsp all-purpose flour 1 1/2 cups milk or broth

1/2 tsp salt

1/2 tsp pepper

1/2 tsp cayenne pepper 1 1/2 lbs boneless cooked pork or lamb, beef, chicken or turkey in 1-inch cubes 2 medium tomatoes, chopped

1/2 cup cashews (optional)

Cook onion and garlic in butter over medium-low heat, until soft, about 10 or 15 minutes. Blend in curry powder to taste, and flour. Slowly stir in milk; add salt, pepper and cayenne. Stir until mixture thickens and is smooth. Add meat, tomatoes and cashews. (You may want to use apples instead of tomatoes when the curry is made with lamb or pork). Cook 10 minutes or until meat is heated through. Serve on rice or noodles with a green salad or a green vegetable. Makes 4 servings.

Toronto Star (ON)
FIN
LIFE, Monday, August 19, 1985 869 mots, p. D1

We might be poisoning our babies

Doris Anderson

"As pure as mother's milk," goes the old saying. And we believe it. If there is one thing we should all be able to count on, it's mother's milk. The image of the mother nursing her contented, trusting child has been used by artists all through history as the ultimate expression of innocence and goodness.

But according to an article in Healthsharing, a magazine published in Toronto and devoted to women's health, women could be transmitting toxic chemicals, particularly PCBs, as they lovingly nurse their babies.

The article, written by Jeanne Jabanoski, director of communications for Environment Canada, points out that we have known about toxic chemicals such as DDT, dioxin and PCBs for years - long enough to rack up a sizeable library of information.

PCBs - polychlorinated biphenyls - were the wonder chemical of the late 1920s. They were used in all kinds of plastic, adhesives, paints and electrical products. But in the 1960s, when scientists were investigating DDT and its deadly effects on birds, animals and humans, they stumbled across PCBs. They discovered that PCBs caused tumors, liver damage and impotence in lab animals.

Restricted use

The use of PCBs has been restricted since 1977. They are still used for electrical equipment but they must be transported in steel drums. Recently, PCBs were back in the headlines when there were two serious spills in Canada.

The first stories that PCBs could affect babies came from Japan. The disease was called the Yusho (rice oil) disease, since mothers had eaten contaminated rice while pregnant. The babies were often premature, had low IQs and were apathetic in their activities.

In North America, high levels of PCBs were found around the Great Lakes and the Niagara River because of the big concentration of industry pouring wastes into the environment. But just how dangerous all of this is to human beings has been hard to measure. We just know it can't be good. Exposure is slow and continuous.

A study at Wayne State University in Michigan showed that mothers who ate fish from the Great Lakes could have small babies, born prematurely, with slow motor development and weak reflexes. The state advised women to stop eating fish from the lakes.

As far back as 1975, our own Health and Welfare in Ottawa warned everyone that there was a high concentration of PCBs, particularly in Ontario and B.C. It cautioned that mother's milk was particularly concentrated. Even more alarming is the fact that the concentration of PCBs in mother's milk drops when they are nursing. This means they may be passing on more of the harmful chemicals to their babies. As A. A. Jensen, a PCB specialist from Denmark, bluntly states: "Lactation is simply a period of maternal detoxification."

I phoned Pollution Probe in Toronto and talked to Kai Millyard, a researcher there. "Sure there is PCBs in mother's milk, and Ontario has some of the highest levels in the country," he said.

"Health and Welfare have set what they consider safe levels for food. But what may be safe for adults is not safe for babies. What is particularly disturbing is the fact that babies are so susceptible to genetic damage."

Just how dangerous is nursing a baby? Even scientists don't agree. Every one of us is bombarded by chemicals from all kinds of different sources. What effect a particular chemicals might have is pretty hard to pin down. All we know is that we are playing dangerously with our health - and the longer we let the situation go on, the worse it will be to clean up, and the more costly.

Fifty-five per cent of Canadians said, in a recent poll, that they would be willing to pay out of their own pockets to clean up the environment. The Ontario government has already said it intends to levy stiffer fines for polluters.

Deadly chemicals

"But what can I do about it right now?" asks the young mother. More than 60 per cent of women nurse their young. They've been encouraged to do it. It gives the baby a good start in life. It protects the baby from diseases. Nursing babies and mothers bond better, we are told. Now, they learn, they may be transmitting deadly chemicals as they nurse.

Pollution Probe advises eating less red meat, particularly in the oil and fat glands, where PCBs build up. If you are really worried, you can get your milk tested through your doctor.

If you want to learn more about this and other subjects that effect all of our lives, you should attend a conference called Workplace Reproductive Hazardson the evening of Friday, Sept. 6 and all day Saturday, Sept. 7 at the Ontario Institute for Studies in Education on Bloor St. W. Call 484-8232 for more information.

There is no place today where we can be completely safe. Even in the country, harmful chemicals are showing up. In almost anything that can be analyzed we find traces. It's not just young mothers who should be worrying. It's everyone's responsibility to clean up the mess, and not leave it for future generations of innocents - the very babies we may be contaminating today.

Toronto Star (ON)
FIN
NEWS, Monday, August 19, 1985 548 mots, p. A9

Two men sought in robbery posed as police officers

Sergent Gary Grant

This week's Crime Stoppers concerns two men who posed as police officers and robbed Kellen's Meat Market in the Don Mills Centre on Don Mills Rd. at Lawrence Ave.

On Saturday, July 20, at about 5.30 p.m., two men walked into the store and approached the owner and the manager, who were in the rear preparing cash for the night deposit.

One man produced a badge and stated they were police officers.

The owner, Helmut Kellen, was told police had received information that a robbery was going to take place as the money was being taken to the bank for deposit.

The phony policemen said they'd accompany the owner to the bank, but suggested they take a different route to foil any robbery attempt.

Pulled guns

The owner and manager then accompanied the two men through a rear door and into a corridor toward the back of the mall.

The men suddenly pulled guns and ordered the victims to hand over the deposit bags. They also forced the victims to stay face-down on the floor until they'd had a chance to escape.

After the men fled, Kellen and his manager went back to the store and called police.

A re-enactment of this robbery along with a police appeal for help to arrest the men will be broadcast on CITY-TV newscasts tomorrow as part of Metro's Crime Stoppers program. Appeals will also be made on radio stations CKO, CFRB, CKEY, CFTR and CFNY.

The first man is white, 48 to 50, about 5 feet, 7 inches, 170 pounds with a medium build. He had a round face, blue eyes, and short black hair flecked with gray.

Well tanned

He wore a light-blue two-piece suit, a light shirt with a striped tie and was armed with a short-barrelled revolver.

The other man is white, in his mid 40s, about 6 feet, 2 inches and 180 pounds, with a long thin face. He was well-tanned with dark brown hair, a moustache and brown eyes.

He was wearing a tan two-piece suit, with a shirt and tie and was carrying a long-barrelled handgun.

The two men are believed responsible for a major robbery earlier this month at a bank branch in Tamworth, a village northwest of Kingston.

Ontario Provincial Police said the bank staff was herded into a vault after two men posing as policemen came into the branch before opening. The men told employees they'd learned of a robbery plot and were going to protect them.

However, the men locked the staff members in the vault and then ransacked the branch before fleeing.

Crime Stoppers is offering $1,000 for information leading to the arrest of the two men. Additional amounts of up to $1,000 is also available for tips in any other serious crime.

The Crime Stoppers number is 222-8477 or 222-TIPS. Callers do not have to give their names or testify in court. * Police Sergeant Gary Grant, co-ordinator of Metro's Crime Stoppers, writes this column to help combat crime. A citizen board administers the local program, one of more than 600 Crime Stoppers in North America. Reward money is raised through tax-deductible donations and cheques may be sent to Crime Stoppers, 1300 Yonge St., Toronto, M4T 1X3.

Toronto Star (ON)
FIN
FOOD, Wednesday, August 21, 1985 555 mots, p. D2

Woman has a nose for canned salmon

David Kingsmill

VANCOUVER - VANCOUVER - Jane Ushida's hair is close-cropped, her wrists thin, and her hands are a bit too large. The edge of a stainless steel counter running down the middle of the 6 by 12 metre (20 by 40 foot) room in the Department of Fisheries and Oceans building comes just above her waist. It allows her to lean over it as she works.

At the far end of the counter, a gray-haired man opens can after can of salmon, placing each one on a tray, upside down to drain. Eight trays are lined up and pushed towards Ushida. Another woman sits beside her with a clipboard in hand raised at the ready. She slides a tray in front of Ushida and the work begins.

It looks like an ancient ritual. Ushida pulls away the cans, leaving the salmon intact on the tray. She tosses the cans one by one into a garbage pail and then reaches for the salmon meat.

Recites numbers

With both hands, she picks it up, breaks it open and appears to shove it into her face. Quietly, she takes the meat, discards it into another tray beside the constantly running water tap, and recites numbers to the woman with the clipboard.

Ushida is a "sniffer." She uses her highly trained nose to grade canned salmon, both domestic and foreign. In five seconds, Ushida judges the color, texture, smell and general appearance of the fish. She looks for rancidity, off-odors and discoloration. Her nose has been trained for years. And when she discards the cans, she has already noted the condition of each, determining whether the seams are broken or damaged.

If Ushida's nose, hands and eyes find fault, thousands of cans in some warehouse on the Fraser River will not leave the Vancouver area. No canner can even put a label on a can without her approval - and the approval of other ministry managers.

In another part of the building, scientists are spot checking for salmonella, fecal coliform, staphilococcae, moisture, fat and salt content. As a routine, the scientists test for heavy metals, but most of these chemical and biological examinations are done on imported canned food, simply because the rigid handling, packing and canning regulations all but eliminate problems in Canadian fish products. In short, everyone involved says, Canadian fish are the safest in the world. The same people will tell you candidly that they can't say the same for American fish products. It's a matter of considerable pride with them.

Man died

The inspection process starts on board with the domestic fleet. Ministry officials spot check the vessels to make sure the fish are handled properly. The canning factories, the fresh and frozen processors and the smoke houses are all inspected constantly. And the processors themselves have rigid quality control guidelines and inspections. The cost of all this is high but the consequences of damaged goods are enough to make any fisherman or processor cringe. Three years ago, a man in Holland died after eating canned salmon. Never mind that the can came from the U.S., the salmon industry worldwide took such a nose dive that several B.C. canners either went out of business shortly after, or went into a slump from which they never recovered. - David Kingsmill

Toronto Star (ON)
FIN
FOOD, Wednesday, August 21, 1985 411 mots, p. D8

Always use a marinade for barbecued chicken

Barbecuing is not only simple, but it is also a healthy way to prepare food.

The main dish can vary from a handful of frankfurters browned in the backyard to a pig cooked over a pit. But all forms have one thing in common: There are no fancy frills. In fact, the only feature that puts an accent on seasoning is the sauce used for basting the meat.

Barbecuing is actually an outdoor method of broiling, a favorite form of cookery for those trying to watch their calories.

For the light-style cookout popular in most homes, one usually features lean meat, poultry or fish, cooked after all visible fat has been trimmed off.

The main dish is dipped into a tasty marinade that goes well with beef, pork, lamb, chicken or fish.

It is a good idea to steep small cuts of chicken and fish, or hamburger, in the marinade for about an hour. But if you are preparing large parts of chicken, beef, lamb or pork, keep them marinating in the refrigerator for 12 hours or more.

Be sure to cover the food while it is marinating, preferably in glass, enamel or stainless steel containers. Aluminum can cause discoloration.

Vegetables are also tasty cooked on the grill. Potatoes, white or sweet, can be placed directly on the coals. Zucchini and tomatoes should be cut in half and placed on the grill. Corn, which takes longer to cook, should be wrapped in foil. Brush all these foods with marinade while they are cooking to keep them from becoming dry. Here's a sauce that's good with chicken. 1 cup red wine 2 tbsp olive oil 1 garlic clove, crushed

1/2 tsp thyme

1/2 tsp salt

1/4 tsp black pepper 4 boneless, skinless chicken breasts, in small chunks 4 red or green peppers, cut into 1 1/2-inch pieces 4 small onions, quartered

16 cherry tomatoes

In glass, stainless steel or enamel bowl combine wine, olive oil, garlic, thyme, salt and pepper. Add chicken chunks. Cover and refrigerate 1 hour, turning chicken pieces occasionally. Preheat grill or set broiler to 550 degrees F. Place alternating pieces of chicken, peppers, onion and cherry tomatoes on to 8 flame-proof skewers. Set aside remaining marinade. Grill or broil brochettes 4 inches from heat source, turning once every 6 to 8 minutes until chicken is cooked through. Brush frequently with marinade as brochettes are cooking. Serves 8.

Toronto Star (ON)
FIN
FOOD, Wednesday, August 21, 1985 408 mots, p. D18

Gentle dishes balance heat of Thai cuisine

CP

OTTAWA - OTTAWA (CP) - When it comes to the food of Thailand, expect this: speechless, gasping, wide-eyed, dive-for-the beer hot.

Imagine 15 hot red chilies and a half-cup of curry in one dish for four, and a half-cup of minced garlic in another.

No, says Mantana Xuto, wife of Thai Ambassador Manaspas Zuto, it's not a mistake in the Thai cookbook.

"It might be very hot for you, but for us it isn't hot at all," she says.

Yet Thai cuisine also includes some of the most subtle soups of lemony shrimp and chicken with coconut and cooling desserts of fresh fruit mixed with ice slivers, followed with more fruit carved into intricate designs.

For every scorching dish, a gentle counterpoint is served.

The Southeast Asian country has curries reminiscent of India, small kebab-like barbecues called satays and various cooking techniques from the Chinese, who first settled the country 600 years ago when they were driven south in Mongol raids.

Yet the country, formerly known as Siam, has developed a cuisine quite unlike any of its neighbors.

Like China and southern India, it serves steamed rice with its curries and serves all the dishes at once. But its curries are only loosely related to the Indian mixture of spices.

Many purely native Thai curries, also known as kaeng, rely solely on herbs and chilies prepared in a paste rather than dried spices. They may include garlic and coriander with such other ingredients as lemongrass, cinnamon, sesame and mint added.

The further a Thai cook gets from the Indian curry formula, the hotter the recipe becomes. Also unlike the Indian chefs, most Thai cooks boil the meat or fish first in coconut milk and then add it to the curry to give a final dish a smooth creamy base that blends the flavors and mutes the harshness of the peppers.

Coconuts and the milk made from the flesh is as fundamental to Thai cuisine as cow's milk is to North American food. The flesh is scraped out with a grater and steeped in hot water, then squeezed out to produce a thick rich coconut cream. More hot water is added and subsequent pressings are called coconut milk.

Throughout Thailand, produce such as the coconuts and at least 25 varieties of chilies are sold in the floating markets in the cities' canals. Customers paddle by the grocer's boats, making their purchases for the day.

Toronto Star (ON)
FIN
REVIEW, Thursday, August 22, 1985 359 mots, p. F3

Hit and miss dinner

Chris Chenoweth

Tucked away at the foot of Kensington market, everything in The Boat is done to remind the visitor of the sea.

While the menu is varied with plenty of seafood and meat dishes to choose from, my guest and I found most of the meal bland and unexciting.

My friend tried the shell-less half dozen escargots bourguignonne ($4.15), and their tender, full flavor was the one pleasant surprise of the evening.

My selection of the casserole of shrimps sauteed in garlic butter ($5.25) was a disappointment, because the eight shrimp tasted hard and rubbery, although their spicy seasoning was good.

The Portuguese Gazpacho ($2) was packed full of healthy vegetables, but spoiled by a spice in the broth that tasted like black olives and masked the cold soup's rich, full flavor.

The house salad ($1.50) was also bland with a dressing that seemed like a bottled version of creamy oil and vinegar.

For an entree, my guest experimented with the Grouper Marinheira ($9.35), which she found tender, but still gave the fish a mediocre rating for flavor.

Normally I would never order the surf and turf (lobster tail and fillet of beef - $16.50) because it is such a standard plate.

Here too the dish was unexciting. The lobster tail was tough, and the beef was undercooked.

For dessert, I tried the house specialty of custard flan ($2.25), and it was light and excellent.

Our waiter was also outstanding, as he looked after our every need with charm and humor. Before the tip, the bill came to $58.50, which included sales tax, coffee and soft drinks, and a pleasant half-litre of Portuguese Duque house white wine ($7.50). - Chris Chenoweth

The Star's daily restaurant review

TABLE FOR TWO The Boat 158 Augusta Ave. 593-9218 Portuguese cuisine; seats 150 in brightly lit atmosphere; entrees from $7.75 to $16.95; full licence; open for lunch and dinner Tuesday to Saturday between noon and 1 a.m.; open Sunday from 4 p.m. to 10 p.m.; no access for the handicapped; no no-smoking area; takes major credit cards.

Toronto Star (ON)
FIN
NEWS, Friday, August 23, 1985 947 mots, p. A2

Babysitter still blushes when she remembers how tots outwitted her

George Gamester Toronto Star

Hey, we know life is full of little surprises.

But we never realized there were so many big ones out there - until we read your response to our question: "What's the best (or worst) surprise you ever had?" Whew! Talk about shocks! A sampling: * It happened 35 years ago, but $50 winner Connie Costanzo of Niagara-on-the-Lake says her cheeks still burn when she recalls the night she babysat her professor's kids in Kingston.

Connie, a student at Queen's University, figured she was doing a great job keeping the children (aged 5, 4 and 1) amused that mid-December evening.

Fetched toys

It was a cinch, really. Connie just sat there, while the kids and a neighbor friend played gleefully on the living room floor with dolls, a little smoking engine, games and other goodies they'd fetched from an upstairs cupboard.

But when the mother got home, her reaction to this happy scene was a surprise.

"Where," she shrieked, "did they find their Christmas toys!"

"The kids got spanked," recalls Connie, "and I was never asked back."

Ouch! Then there was the time Evelyn Woods of Mississauga ordered a special "Bald is Beautiful" T-shirt as a gag gift for her husband's 60th birthday.

The whole family and guests were assembled for the presentation when Evelyn unwrapped and presented to dad a shirt boldly emblazoned: BALLED IS BEAUTIFUL.

"We certainly were surprised," writes Evelyn. And, after the shock wore off, "everybody had a good laugh."

Distress call

June Haskill of Gair Drive certainly wasn't laughing that day in the 1930s when her father was out back chopping wood for the furnace.

You see, 5-year-old June had more important things in mind - like getting dad to thread a needle for her.

"I called and called, but he said he was too busy. So finally I yelled: "Dad, come quick! The house is on fire!'

"I was so pleased with the immediate result: The axe went flying and dad came charging. I still remember standing in the doorway, holding up my thread and needle and asking, "Daddy, will you thread my needle?' "Much to my surprise, he didn't. Instead, he took me over his knee and gave me a few whacks, the first and only time that sweet and gentle man ever spanked me." * Not all surprises are bad, of course.

Lily Zaragoza of East York found a forgotten year-old lottery ticket tucked into the plastic cover of her prayer book. Took it to the bank and - Bingo! - a $10,000 winner.

Mystery trip

Theresa LoPatriello of Downsview agreed to go on an overnight mystery excursion with her daughter on Mother's Day. Imagine her surprise when they took a plane to Chicago - for a joyous reunion with family from all over North America whom she hadn't seen for years.

And $50 winner Gabrielle Rennie of Chiltren Hill Rd. had a romantic surprise. "When I arrived at my hotel in Amsterdam for a holiday, I discovered my suitcase was unlocked. And when I opened it, it contained a man's clothing!

"I had picked up the wrong bag at the airport. The same make, color and model as mine, with no name tag."

"When I phoned the airport, I learned my suitcase was there, and that the man whose suitcase I had was staying at the same hotel as me. Minutes later, there was a knock at the door and there stood the owner. A smiling young man. Dashing and friendly. "We saw Amsterdam together and six months later we were married. That was 20 years ago, and we still have the suitcases." * Shocks? We got 'em.

Like the time Kim McRoberts of Aurora met an old school friend she hadn't seen for years, pointed to her protruding tummy and remarked: "I didn't know you were pregnant!"

"I'm not," was the reply.

Double shock

Or the time newlywed Carol McGloughlin of Thornhill had a visit from her mother.

"During the night my husband was awakened by noises in the basement. Forgetting mother was in the guest room, he grabbed his baseball bat and headed downstairs. Imagine his surprise when mom came out the bathroom door.

"Imagine her surprise when she found him towering over her in the dark with a raised basball bat."

Or this $50 winner from John Ferguson of Markham: "I was exchange teaching in Australia. On my birthday, I entered the staff room at recess and the staff began to sing Happy Birthday and wheeled out a birthday cake.

"I made a thank you speech and asked how they'd found out, as I'd only been there a month.

"Turned out the celebration was for the vice-principal, whose birthday was the same as mine!"

Good soup

As usual, our biggest surpise is how fast we run out of space for your terrific letters. So we'll have to end with this delicious $50 winner from Margaret Anderson of Etobicoke:

When Margaret and the family were up at their Pefferlaw cottage two summers ago, she put a big pot of her homemade soup on the stove one morning and spent the day at the beach.

Well, everybody was hungry that night, and they really tucked into that soup. Margaret in particular was gobbling up the little bits of meat, even sucking the bones, while "my sister-in-law and husband were politely dropping them on their plate."

Then Margaret remembered. This was vegetable soup. What she'd been eating was a bat that had landed in the pot while she was out. Bat soup! Yeccch!

How does bat taste, Margaret?

"Like cottage roll - which I will never cook again!"

Toronto Star (ON)
SAT
ENTERTAINMENT, Saturday, August 24, 1985 1783 mots, p. F3

The Chair

Molly Ruddy

EDA arrived at the library that afternoon later than usual. Her normal routine had been delayed by the late arrival of Mrs. Benedict, who came every Thursday to do Eda's mother's hair and gossip with her while Eda had a few hours to herself. On this particular day, however, Mrs. Benedict was late, so by the time Eda reached the library her chair had been taken by an old man, someone Eda had never seen before.

The chair didn't really belong to Eda, but several years of Thursday afternoons had found her sitting in it and she had come to think of it as her own. It was a wingback made of red leather, not a cheap red but a deep luxurious red rather the color of wine and it was studded with brass nails. It was the kind of chair to be found in the private libraries of wealthy men and, because it was large and comfortable and angled in the corner where Eda could watch the flow of library traffic, it had been her habit to sit there.

Over the years the town came to realize that Eda preferred that chair over any other and, without giving it a moment's thought, anyone using it when Eda arrived gave up the chair to her. No one begrudged this concession; it seemed the natural thing to do.

The town was small and its residents knew one another by sight if not by name and reputation. There wasn't a single person who didn't feel sorry for Eda and wish her the happiness that she had never had and probably would never have as long as her mother lived. Eda had been born in that town, had never been away from it. Any child could have told you her story, how her mother ruled home and marriage like a malevolent dictator and how close Eda had been to her father. Everyone knew the tragedy Eda had suffered as a young girl.

Eda's mother ran the household on a strict, precise schedule. Lunch was served at 12.00 exactly. There was no excuse for being late. When Eda's father had not returned from the garage by 12.05, Eda's mother had sent her to fetch him. Eda found him but he wasn't coming for lunch at 12.00 or any other time. He had hanged himself from the rafters with a black and yellow tie.

The town wasn't surprised. They all agreed that he had done it out of self-defence and if they had been married to Eda's mother, they would have done the same thing.

So, with this in mind, everyone set about, though not perhaps consciously, to make life easier for Eda in public than it could ever be at home.

The grocer always set aside the specials for her, the butcher saved the choicest cuts of meat, the milkman made a point of bringing fresh brown eggs and butter. Eda's mother had a way of taking it out on Eda if things were not up to her standards and everybody knew it. Eda was a solitary person and couldn't have been aware of that extra attention she was given by the tradespeople. But if she had known, she would have been grateful. Eda's mother had spent the last 20 years in bed, with what she described, to anyone who would listen, as a heart condition, though she certainly looked robust enough. Surrounded by frilly pillows and wearing lacy bedjackets, she directed every facet of her own life and Eda's from a comfortable vantage point.

LIKENED to bees, she was the queen, and Eda the worker and, while Eda developed into a thin, nervous, highly strung introvert, Eda's mother grew fat and lazy and more shrill and demanding. Any ambitions that Eda might have had, any hope of a life of her own, had been intentionally and systematically discouraged and eventually destroyed. Eda's mother needed her. Eda's only outlet was the library and the Thursday afternoons she could spend there. She loved the smell of the books, the quiet voices, the atmosphere. She particularly loved the red leather chair. Curled up in it like a child, she had come to know Elizabeth I, Catherine the Great and Queen Victoria. She had followed the Lewis and Clark expedition, accompanied Peary to the North Pole and dug in the Oldvai Gorge with Louis Leakey. She had watched Michelangelo paint the Sistine Chapel and Rodin sculpt The Thinker. She had been everywhere and done everything. The library was her passport and transportation to other worlds and other times. It was her escape, her refuge, her sanctu-t+0

ary. She waited for a new shipment of books as a jeweller awaits a shipment of gems.

So when Eda saw the old man in her chair, making no attempt to vacate it, she was bewildered. This situation had never occurred before. She felt uncertain. She wanted him to move, but she feared a confrontation. She stood directly in front of him for several moments, staring down at him, hoping this would prompt him. He glanced up at her, smiled briefly and continued to read his newspaper. What should she do? She considered complaining to the librarian but dismissed this idea. She would never have the courage to actually complain.

She decided to look for a book. She moved slowly up and down the aisles trying to take her time, certain that at any moment he would be gone. But as she rounded the end of each row of shelves, she could see that he was still there. She would try to make the best of it, she had always made the best of it, and sit somewhere else. It seemed so unfair, though, that the few hours she had should be spoiled by someone she didn't even know.

She found a book and took a place on the bench. It was most uncomfortable but it was across the room where she had a clear view of the red leather chair and the old man who sat in it. As soon as he got up she would go there at once. She checked her watch. An hour had passed already. The bench was near the door and people kept getting between her and the old man so that she had to crane her neck to see if he was still there. And it was drafty. Eda had always hated the cold and drafts could be dangerous. Already she could feel a headache coming on.

She flipped through the pages of the book, skipping the text, glancing only at the pictures. It was hard to concentrate. She had been looking forward to reading this book. It was about country houses in England, but it was impossible to do it justice. It was the kind of book that should be read in a leisurely way, but Eda didn't feel in a leisurely mood. She felt tense and there was a hard knot in her stomach. Her headache had gotten worse, too. It had started at the base of her neck and had crept slowly and excruciatingly up the back of her head and was now behind her eyes.

She remembered a headache like this when her father had died. The doctor had given her medicine and she had slept for two days. Shock, he said.

The old man was still there. Eda decided to concentrate very hard and will him out of the chair. She had read about things like that and thought it might be possible. Her headache was unbearable, but she took a deep breath and focused her whole attention on him.

It was then that she noticed his clothes. How strange that he should be wearing a black and yellow tie. It was very like the one her own father had worn that day. Her father. If only he hadn't done that, left her alone. She was sure he had loved her, but if he had, why had he left her? She tried to reason it out, but could find no answer. Eda had always thought of him fondly, but now she was beginning to see him in a different light. It gradually came to her that everything had been his fault. He wasn't perfect at all. He was responsible for all of it. He ought not to have let happen that which had happened. He should have stood up to her mother, not left Eda in this position. He must have known how it would be for her. She continued staring at the old man, thinking now how much like her own fa-t+0

ther he was. He even sat like her father. She remembered how he had looked when he read his newspaper. And that black and yellow tie. Why, it could be her own father sitting there. Her father, who didn't care enough to protect her, stand up for her.

And she was just like him. Not once had she ever said no to her mother. Not once had she ever done what she herself wanted to do. That tie. She couldn't take her eyes off it. She could see her father hanging there, his face black, his body swaying ever so slightly, the black and yellow tie dug into the flesh of his neck. It would happen to her someday. She would walk calmly away from her mother's voice and go to the garage and hang herself. Sometimes, not often but sometimes, she had thought of doing just that. She pictured herself hanging from the rafters in the garage and shuddered.

HER whole body suddenly straightened, her muscles strained. She would never do that. She would never let that happen. She would take her life into her own hands, right now, beginning with that old man in her chair. She would get him out of that chair and then she would sit in it herself. She stood up with great purpose and took long strides toward him.

She had done it. The chair was empty and she settled into it as she had always done. She closed her eyes and allowed herself to rest a moment. She could feel her body sinking comfortably down, her muscles relaxing. Strangely, her headache had disappeared and the knot in her stomach was gone. She opened her book and began to read. Faintly, from a great distance, she could hear someone scream. She blocked it from her mind and continued to read for she had lost enough time and was already several chapters behind.

On the floor at her feet lay the body of the old man, his black and yellow tie knotted tightly against his throat.

Toronto Star (ON)
SAT
STAR PROBE, Saturday, August 24, 1985 1379 mots, p. E23

Gets $150 refund to settle mattress complaint

Marilyn Anderson Toronto Star

* A queen size mattress and box spring that I bought in 1977 for a special wholesale price was very comfortable until 1984 when the mattress became lumpy.

As the set was guaranteed for 15 years, I called the president of Bedford Bedding and Upholstery Ltd., the manufacturer, who offered to repair the mattress at a discount or sell me a new one at a dealer wholesale price.

I decided on a new one and bought, on May 15, 1984, a supposedly top of the line mattress that had been used for display in a furniture show. It also came with a 15-year warranty and cost $181.94 which is $150 plus federal and provincial sales taxes.

The mattress must have been damaged in the show because it was never comfortable. Coils could be felt through the padding.

Bedford asked us to take the mattress to its plant for inspection and repair which I did three times in the next 11 months with the mattress tied to the roof of my car. I had to pay to have it lifted on and off because of health problems.

By this time, the mattress was so uncomfortable that my wife and I couldn't sleep on it. Instead we slept on a pullout bed-sofa, the living room sofa or the floor.

A spokesman for the company said he would try to get a new replacement mattress for me and have it delivered, but no mattress came.

When my wife called on June 10, she was promised a refund cheque for the full purchase price because the company refused to pick up the old mattress and I refused to take it back on the car.

It is now mid-July and despite numerous phone calls I have not received the cheque.

I am tired of the runaround. I hope you can help. Don Eisen, Thornhill

A spokesman for Bedford Bedding and Upholstery Ltd. told Star Probe in mid-August that the company had forwarded a cheque for $150 to our reader "in order to settle this matter." Free portrait offered in place of missing photo * I took an old photograph showing my grandparents and their four children - one of whom was my mother - to F-Stop Camera Shops Ltd. in Orangeville to have a negative and, in turn, a print made.

Somehow, the original photograph has been lost either by the store, a courier service or Colortron Photo Services in Hamilton which was to do the processing.

No one takes the blame for losing it. It cannot be replaced because it is one of a kind.

I am in the process of preparing a family album for our family reunion and want to include this photograph which was taken between 1900 and 1905. Can you please help? Mrs. Lyla Brocklebank Orangeville

There appears to be a difference of opinion between the store and the processing laboratory as to which one misplaced the photograph.

A representative in the customer service department of Colortron Photo Services told Star Probe early in July that the envelope which should have contained the photograph was empty when it was received May 13.

She said a call was made immediately to the store to enquire about what should have been in the envelope.

"We sincerely feel the original was not received," she said. "At the same time, F-Stop are reasonably sure that they did forward it."

Meanwhile, the search will continue and if the photograph is found, "we would be pleased to accept it for copying at no charge," she said.

Late in July, the lab manager for F-Stop Camera Shops Ltd. told us that the picture was carefully enclosed between two pieces of cardboard as is always done for work larger than its standard envelope.

"The outlab envelope was then attached to the work in the presence of Mrs. Brocklebank," he said.

Then it was recorded in the store's outlab file and kept with other orders in a courier bag to be shipped to Colortron Photo Services.

This, he said, was explained to the lab when it called to say the envelope was empty.

"Colortron then assured us that they would search through all their orders and help us in any way to locate the original order," he said.

The search continues. Meanwhile, our reader has accepted F-Stop's offer for a free family portrait sitting. And if the lost picture turns up, it will be processed at no charge. Office move blamed for misplaced records * I took the Young Drivers of Canada course last October, passing my driver's examination in November.

Despite three phone calls, I have yet to receive my certificate which insures me a reduction in my car insurance premium.

I would greatly appreciate your help. Alan R. Hewitt, Drayton Ave.

The assistant general manager of Young Drivers of Canada at its Don Mills Rd. office told us that our reader's records "apparently were misplaced in our office possibly while we were preparing to move to a new location, which we did during this past winter."

After Star Probe brought the matter to his attention, he was able to locate the records necessary to have Hewitt certified in order to receive his insurance premium reduction.

"While we could arrange to have certification done on a student's word that he or she has completed all the necessary phases of the Young Drivers of Canada program," he said, "we prefer to do so only with the proper records at hand to ensure that only properly qualified and successfully completed students are in fact certified." Wins on invoice error loses on lost converter * Late last October, I used Hartleib The Mover Ltd. of Kitchener to move my household effects from Waterloo to Mississauga.

When I unpacked, I discovered that my television converter was missing. And the company had neglected to subtract the $50 deposit from the $623.60 cost of the move.

I called the company three times and finally wrote a letter claiming $100 for the lost converter and $50 for the invoice error.

It is now the end of July and I have heard nothing from the company. Marianna Godin, Mississauga

The president of Hartleib The Mover Ltd., Kitchener, told Star Probe in early August that a check of company files indicated that at no time did it receive a letter from Godin.

"We do acknowledge that Mrs. Godin called our office in regard to a missing converter that had been packed by herself," he said.

"We explained to Mrs. Godin that since we had not packed any items for her we could not accept any liability for the converter. At no time did Mrs. Godin mention anything regarding the deposit."

If she had, he said, it would have been corrected at once.

He admitted an error had been made by the driver when he calculated the charges and said he was sending her a $50 refund. But he said the company stood by its decision to deny any liability for the loss of the converter. Company replaces pot as "goodwill" gesture * I bought a commercial grade heavy duty cooking pot, made of stainless steel by Vollrath of Canada Ltd., about two years ago.

It provided good service until this spring when the bottom of the pot suddenly went red hot while I was searing meat in it.

I quickly shut off the burner but the pot had already started to melt and stick to the burner. The bottom of the pot, while not burned through, is damaged enough to affect its future durability and service.

My son had several telephone conversations with a Vollrath spokesman who at first seemed very co-operative, giving the impression the pot would be replaced.

However, after he saw the pot, he changed his mind. The pot was damaged, he said, because it was empty while sitting on the burner. This was simply not the case.

In addition, the pot is stamped stainless steel which has a much higher melting point than the maximum temperature of the burner. Stella Kruk, Hamilton

A spokesman for Vollrath of Canada Ltd. told Star Probe in mid-August that a new pot would be sent to our reader simply as a goodwill gesture because in his opinion the pot had been abused.

Toronto Star (ON)
FIN
NEWS, Tuesday, August 27, 1985 289 mots, p. A5

'Nothing free to free trade' labor head says

CP

OTTAWA - OTTAWA (CP) - The Canadian Labor Congress is hoping to rally public opinion against free trade with the United States with a Labor Day message warning of dire economic consequences for Canada. "There is nothing free to free trade," congress president Dennis McDermott said in the message, released a week in advance of the national holiday.

"If we blunder into it, it may cost us what's left of our economic, social, cultural and national sovereignty," the leader of the 2-million-member labor body said.

Wipe out jobs

Reiterating congress calculations released earlier, McDermott said free trade could affect 1 million jobs. Whole industries would be "threatened, including clothing and textiles, brewing, meat packing and processing, electrical goods, machinery and equipment, furniture, footwear, high-tech goods and others.

"They are faced with much larger industries in the U.S., whose excess capacity could easily be used to satisfy the Canadian market."

Free trade also could threaten a wide range of services, grants and subsidies now aiding domestic industries because they would constitute "unfair" subsidization of Canadian exports, he said.

Social programs

"On the social front, a free-trade agreement would probably affect most of the social programs, services and legislation Canadians rely on, including medicare, public old-age pensions and security, unemployment insurance, health and safety legislation, job-training programs and workers compensation.

"Moreover, pressures to follow U.S. patterns of taxation, regulation and the like would have a serious impact on the size and structure of the public sector, with resulting adverse effects on public employees."

Free trade would also mean an even stronger American cultural influence on Canada than exists already and put added pressure on Ottawa to go along with U.S. foreign policy.

Toronto Star (ON)
FIN
BUSINESS TODAY, Tuesday, August 27, 1985 353 mots, p. D1

Free trade said threat to farms in Canada

John Spears Toronto Star

Canada risks destroying the family farm and turning food production over to enormous corporations if we agree to free trade in farm products with the U.S., says Ontario's biggest farm lobby group.

Agriculture shouldn't be part of any free trade package negotiated between Canada and the U.S., an Ontario Federation of Agriculture delegation told a Legislature committee yesterday.

The federation brief argued that the U.S. would want to dismantle many Canadian farm programs such as marketing boards and price stabilization programs.

In return, federation president Harry Pelissero said, Canada would probably get very little.

Not encouraging

He said farmers are worried that Canada would bargain away farm programs in exchange for U.S. concessions in unrelated industries.

Canada's track record in bargaining at the General Agreement on Trade and Tariffs (GATT) is not encouraging, Pelissero said: "From the farmer's point of view, we've lost out on every negotiation" at GATT.

The federation fears that Canada would do no better in two-way talks with the U.S., he said.

Brigid Pyke, vice-president of the federation, said marketing boards and price stabilization programs have helped to preserve family farms.

The U.S. - which doesn't have the same structures, and has sharply criticized some Canadian programs - is tending to concentrate food production in the hands of enormous farming and food processing corporations, she said.

"You have to look at the social costs of replacing the family farm structure," she said, adding there's no guarantee of lower food prices for consumers if production is taken over by big corporations.

Canada now permits limited imports of eggs, dairy and poultry products, and controls domestic production of them through marketing boards.

Trade in grains and red meat is relatively free, while fruit and vegetable crops get tariff protection during the Canadian harvest season.

In Ottawa yesterday, Liberal agriculture critic Maurice Foster called on the federal government to exempt farmers from a fuel tax of 9 cents a gallon and a federal sales tax increase of 1 percentage point coming into effect this fall, Canadian Press reports.

Toronto Star (ON)
FIN
FOOD, Wednesday, August 28, 1985 935 mots, p. D2

Ad for salmon was a bit fishy

David Kingsmill Toronto Star

First a salmon story that may or may not be true:

Depending upon the species of salmon and the time of the year it is caught, the meat can be anything from white to bright red. But we don't see much white salmon meat, although there's nothing wrong with it, any more than we see brown beef in supermarkets. The manufacturers know we just won't buy it for pyschological reasons.

Imagine the problem, then, for the wholesaler who had a few thousand cans of white salmon and couldn't push any of it. Facing financial ruin over the deal, he placed an ad in the newspaper for a super salesman to move the product. He got dozens of replies and tried them all. But no one could push the white salmon.

One day an out-of-work advertising and marketing man came into his office and asked for a job. The wholesaler said he couldn't afford to hire him. What he needed was a super salesman, not an ad man, and he told the guy his conundrum. The ad and marketing man said, "No problem. Don't pay me, just give me a percentage of the profit on each can sold." And with nothing to lose, the wholesaler hired him.

Two weeks later, every can was sold, astounding the wholesaler. He had to know how the man had done it.

Simple, the ad and marketing man said. "I simply had a sticker printed up, which I attached to each and every can. The sticker read: "White salmon: Guaranteed not to go pink in the can.' " And that's the power of advertising. Spago-mania The guy's name is Wolfgang Puck and he owns a restaurant called Spago in Los Angeles. If you haven't heard about him or the restaurant, you're not a Californian, you're not a star and you've probably never eaten a duck liver pizza from a wood-burning oven. But Wolfgang Puck is one of the hottest chefs in the United States, a French-trained Austrian who some claim invented Californian cuisine. And during the Festival of Festivals, Puck is going to recreate his Spago menu at Sanssouci, the main room of the Sutton Place Hotel, from Sept. 5 to 14. Stay tuned for more on Puck. It will be interesting to see how many of Toronto's chefs troop down for a bite. Disguised blessing?

Air Canada flight attendants are on strike and passengers aren't being served full meals on board. It's a blessing in disguise.

Two weeks ago I flew the people's airline to Vancouver. It was supposed to be a breakfast flight but, naturally, it was delayed; I haven't been on a flight in years that hasn't been delayed. Anyway, instead of breakfast, we were served lunch. I knew we were being served lunch when the two flight attendants walked up and down the cheap-seat aisles announcing the choice: "Meat or chicken? Meat or chicken? Meat or chicken?" Since even the flight attendants couldn't tell what kind of meat it was, I took the chicken.

Now, I can eat almost anything. But I couldn't eat this rolled piece of finely chopped cardboard with glop on top. And that's a first, because no matter how mundane airline food is - and it always is - I usually eat at least the main portion. And kick myself every time I do.

The point is this: Why don't we do as European train passengers do and bring our own? I know, it's easier said than done because as many times as I've thought of it, I've never remembered to do it. A first-rate homemade sandwich would be better than airline food. Better still, why doesn't some inventive entrepreneur start selling good meals directly to the passengers? Wouldn't it be great to phone up a place like Arlequin or Fenton's or a dozen other good places and tell them you're on flight 49-V tomorrow at 9.30 a.m. from Terminal One? And then, as you go through the boarding gate, someone passes you a gourmet lunch box? Or breakfast? Or dinner? You could eat better than the first class passengers even if you, like me, sit in the cheap seats because first class doesn't get you there any faster. And if enough people did, the airlines might have to start looking at food as a high-volume, low-grade, high-profit substance pushed by flight attendants as meat or chicken. Herbs again

In the spring I wrote an article about planting an herb garden. I was fully convinced I'd never be able to do it but despite my incompetence at these things, the damn thing won't die. It's a success. It's very boring. And that's why I haven't written about it much. Less boring, but on the same subject, is the annual Herb And Spice Festival at Dundurn Castle in Hamilton from 11 a.m. to 5 p.m. Sept. 7 and 8. You can troop down to the castle and see dozens of ways to use herbs in everything from herbal baking to bath and beauty herbs. Lectures, entertainment, demonstrations, herb and flower gardens are all there. Dundurn Castle is on York Blvd. in Hamilton. Just head out that way in the car and watch for the signs. If you want more information, call 522-5313. Veggies, anyone? The Toronto Vegetarian Association has just published a Guide To Vegetarian Restaurants In Toronto. It's a 12-page listing that includes those restaurants that are strictly vegetarian and those that offer vegetarian dishes. It's available for $1 postpaid by writing The Toronto Vegetarian Association, 28 Walker Ave., Toronto, M4V 1G2.

Toronto Star (ON)
FIN
FOOD, Wednesday, August 28, 1985 1640 mots, p. D1

Lunches that make the grade

Mary McGrath Star home economist

Who says that brown bag lunches have to be boring? Or that sandwich fillings like peanut butter, cheese and cold meat are the only choices? And what's that about lunches having to rely on high-calorie, low-nutrient foods and drinks to make the grade with students?

All of these things may have been true a few years ago, but according to an informal poll of parents, students and others who follow food trends, lunches carried by today's students are getting almost as much scrutiny as the outfits they wear to class.

The word is that this season students will be enjoying filled breads like piroshki and calzone more and regular sandwiches less. Pita bread pocket sandwiches will still be popular as will leftover pizza, egg rolls, knishes and tacos. Breads like pumpernickel, honey bran, challah, raisin, date and rye will be used more often to add new tastes and textures to fillings for sandwiches. And we will be seeing a lot more fillings on bagels and a wide array of buns from specialty bake shops.

Blenders and food processors will still be called on to turn leftover meats, vegetables, fruits and yogurt into tasty sandwich spreads. Seasoned mixtures like curried egg and tuna salad will be catching on now that students' tastebuds are becoming more sophisticated.

Also popular will be bread and buns with the layered look. Submarine-type sandwiches will show up in a lot of lunch bags.

Vegetable sticks and salads with low-fat dips and dressings will still be around to add color and crunch to lunch. Fruit, particularly Ontario apples, will be the "in" dessert and there may be some cheese or a cookie to go with it sometimes. Tiny tubs of yogurt and packages of dried fruit or Trail Mix will be back again this year.

Small tins of fruit and vegetable juice from the family freezer will still help today's nutrition-conscious kids meet vitamin C needs and stay refreshed. Helping to pack your lunch for school will be more in vogue, too. So this week our recipes come with metric measurements for students as well as the usual imperial ones for moms and dads. Sausage-Stuffed Whole Wheat Buns Tired of the same old sandwiches? Well, try wrapping bread dough or pastry around fillings? This recipe uses sausage meat, but ground beef or ham with relish or chopped hard-cooked eggs are other good choices. Cooked vegetables or spiced pork with chopped apple are other good ones to try. These buns taste great at room temperature and they freeze well, too. Preparation time: 35 minutes Rising time: 1 1/2 hours Baking time: 25 to 30 minutes Dough: 1 envelope active dry yeast 1 1/4 cups water 2 tbsp (25mL) honey 2 tbsp (25mL) butter or margarine 1 1/4 cups (300mL) whole-wheat flour 1 3/4 cups (425mL) all-purpose flour Filling: 1 lb (500g) bulk sweet or hot sausage 1 large onion, chopped 1 10-oz (300g) package frozen chopped spinach 1 cup (250mL) ricotta or mashed cottage cheese 2 eggs

Worcestershire sauce to taste

Combine yeast, water and honey in a large bowl; proof 5 minutes. Add butter and half the flours. Beat with a heavy-duty mixer or food processor. Add remaining flour, beat until smooth or knead in by hand. Place in a greased bowl and let rise in a warm place away from drafts, until doubled in bulk, about 50 minutes. Meanwhile, cook sausage meat and onion in a large frying pan until sausage is browned and onion is soft. Drain off grease. Cook spinach according to package directions. Squeeze any excess water from spinach, add to sausage mixture. Mix 1 egg with ricotta cheese and Worcestershire sauce. Add to sausage mixture. Punch down dough, knead on a floured surface until smooth. Add more all-purpose flour until dough ceases to be sticky. Roll out a 1/4-inch thickness. Cut into 4-inch circles. Place 1/4 cup filling in centre of each circle; bring edges up to the centre and pinch together. Place on lightly greased baking sheets, allowing room for rising. Cover and let rise in a warm place away from draughts until almost doubled in bulk, about 40 minutes. Beat remaining egg, and brush over buns. Bake in a preheated 375 degree F (190 degrees C) oven 25 minutes or until golden. Cool 15 minutes then refrigerate. Makes 15 buns, about 197 calories each. Cheese And Pineapple Sandwich Spread When everyday fillings like peanut butter and cold meat sound overdone, take a break and use this smooth spread made from cream cheese and some leftover canned pineapple. Preparation time: 15 minutes 1 4-oz (125g) package cream cheese

1/4 cup (50mL) well-drained crushed pineapple

Pinch ground cinnamon Beat cream cheese, pineapple and cinnamon. Thin with a little pineapple juice if necessary. Spread on half of the bread slices or buns. Top with second slice. Makes 3/4 cup (175mL) sandwich spread, about 40 calories per tablespoon (15mL). Peanut Butter Bars Here is a version of the popular cereal bars for peanut butter fans. The recipe is from The Boots Bryzoniak Cookbook (Ronald McDonald House, Winnipeg; $12.95). Preparation time: 30 minutes 1 cup (250mL) corn syrup cup (150mL) granulated sugar 1 1/2 cups (375mL) peanut butter 6 cups (1 1/2 L) Rice Crispies or Special K cereal

1 (250mL) cup chocolate chips Combine syrup and sugar in a saucepan. Bring to a boil over medium heat, stir in peanut butter. Pour over cereal in a large bowl, mix well. (Other dry cereal, including bran flakes, may be used in this recipe). Press into a buttered 13- by 9-inch (32 by 22cm) pan. Melt chocolate chips over low heat or in top of double boiler over simmering water. Spread evenly over top of bars. Cool and cut in bars. Makes 48 small bars, about 103 calories each. 8c,20 Slushes And Slurps Here is a milk drink for after-school sipping that offers creamy smoothness without all the fat and calories that come with regular milk shakes. The recipe is from Sticky Fingers (Firefly Cookbooks, $7.50). Preparation time: 5 minutes 1 cup of 1 to 2-inch (2.5 to 5 cm) pieces frozen fruit (banana, peaches, berries)

1/2 to 1 cup (125 to 250mL) skim or 2% milk Sugar or honey (optional)

1 tsp (5mL) vanilla Grind fruit in blender a few pieces at a time. Gradually add milk as you keep blending, 1/2 cup (125mL) for a "slush" to eat with a spoon and 1 cup (250mL) for a "slurp" to drink with a straw. Add honey or sugar to taste and vanilla. Blend some more. A drink made with 1/2 cup (125mL) unsweetened strawberries and 1 cup (250mL) of skim milk has 115 calories. Oatmeal Bars Don't let the ingredients in this recipe fool you. Yes, it does have wholesome things like oats, milk powder and wheat germ but there is chocolate, butter and a lot of sugar, too. These bars don't belong in any of the basic four food groups but are nice at treat time. Preparation time: 25 minutes Baking time: 20 to 25 minutes 1 cup (250mL) chocolate chips 5 tbsp (75mL) butter or margarine

3/4 cup (175mL) quick-cooking oats cup (75mL) skim milk powder

1/4 cup (50mL) wheat germ

1/2 tsp (3mL) baking powder

1/2 tsp (3mL) salt

1/2 cup (125mL) chopped walnuts 2 eggs

1/4 cup (50mL) firmly packed brown sugar

1/4 cup (50mL) granulated sugar

1 tsp (5mL) vanilla Preheat oven to 350 degrees F. (180 degrees C). Grease an 8-inch (20cm) square baking pan. Melt butter and chocolate over very low heat or in the top of a double boiler over simmering water. Remove from heat, blend and reserve. Combine oats, milk powder, wheat germ, baking powder, salt and walnuts; mix well. Beat eggs until light and fluffy. Gradually beat in sugars. Add vanilla and continue beating until mixture is thick. Stir in chocolate and oat mixtures. Spoon batter into pan, bake 20 to 25 minutes or until a wooden pick inserted in the centre comes out barley moist. Cool in pan then cover with aluminum foil and refrigerate overnight. Cut into squares. Makes 24 servings, about 58 calories each.

Diabetics' Coconut Orange Hermits Here's a tasty cookie for students who are following a diabetic diet. The recipe is from a cookbook published in co-operation with the Canadian Diabetes Association and the Juvenile Diabetes Foundation. It's called Light And Easy Choices (Grosvenor House, $12.95). Preparation time: 25 minutes Baking time: 10 to 12 minutes cup (175mL) all-purpose flour cup (175mL) whole-wheat flour 1 1/2 tsp (7mL) baking powder

1/4 cup (50ML) margarine or butter 1 tbsp (15mL) grated orange rind

1/4 cup (50mL) shredded unsweetened coconut 2 tbsp (25mL) currants or chopped raisins 2 tbsp (25mL) lightly-packed brown sugar 1 egg

1/4 cup (50mL) orange juice

Artificial sweetener equivalent to 6 tsp (30mL) sugar Preparation time: 5 minutes

Preheat oven to 375 degrees F (190 degrees C). In a mixing bowl combine flours and baking powder. With a pastry blender or two knives, cut in margarine to form a crumbly mixture. Stir in orange rind, coconut, raisins and brown sugar. Whisk egg with orange juice and sweetener. Stir into flour mixture; mix until all ingredients are just moistened. Drop 1 tablespoon (15mL) of batter at a time on to lightly greased or non-stick baking sheets about 1 1/2 inches (4cm) apart. Bake 12 to 15 minutes or until lightly browned. Makes 24 Hermits. Each serving: 2 Hermits: 1 Starchy Choice, 1 Fats And Oils Choice. (14 g carbohydrate, 2 g protein, 5 g fat and 109 calories).

These recipes were adapted and tested in Star test kitchen by Star home economist Mary McGrath.

Toronto Star (ON)
FIN
LIFE, Wednesday, August 28, 1985 721 mots, p. D4

Family dining may be doomed to extinction

REUTER

WASHINGTON - WASHINGTON, Reuter - Many busy Americans have given up family meals and risk losing the art of serious cooking. They're too busy "grazing."

Soon, experts say only half in jest, the kitchen could become just a recreational area in the affluent home - if it doesn't go the way of the hearth and disappear.

"The (sit-down) meal itself has already disappeared in some families," says Mary Powers, a director of the Good Housekeeping Institute and chronicler of "grazing", an eating revolution said to be sweeping the professional classes.

She calls it "a non-meal phenomenon where you don't have scheduled mealtimes," eating on the move in a busy life.

"People don't eat three square meals a day," says Graham Molitor, a Washington-based food specialist. "They snack, hummingbird-style - a little bit here, a little bit there."

Not fast enough

Even fast food isn't fast enough for the new generation of eat-and-run practitioners for whom even the task of heating a can of soup often is just too much, the experts say.

Campbell Soup spokesman Jim Moran says his firm was considering making vegetable soup solidified like a candy bar.

"People tend to eat on the run, to nibble 10 or 15 times a day," he says. "We have tried to respond. Hopefully we are going to simplify soup."

Convenience meals such as "TV dinners" have been popular for years in the United States, where more than half of all married women work outside the home and have little time or inclination to prepare traditional meat-and-vegetable repasts.

Food industry estimates say a mere 30 per cent of meals now are the old-fashioned, home-cooked kind.

"You simply have food of certain types in your larder or refrigerator and family members go in and snack," says Powers.

"There is no such thing in some families as a standardized meal" as husband and wife frantically pursue their different careers and hobbies and children are preoccupied with school and their own leisure activities, she says.

Good Housekeeping says most working women object to spending more than half an hour preparing a meal.

The experts say typical grazer foods included "super nachos," a Mexican-style corn crisp filled with beef, beans and cheese, croissants stuffed with vegetables, oriental foods like egg rolls and canned mixes that look like baby formula.

Molitor, who heads a private research firm, says no accurate statistics on grazing are available because the trend was so new. But he says practitioners seemed to be professional people aged 28 to 50, with husband and wife making more than $25,000 a year each, and prepared to pay for freedom from kitchen work.

"Time is money'

Traditionalists say several home-cooked dinners could be made from fresh meat and vegetables for the cost of one frozen cordon bleu meal - but grazers retort that time is money, too.

They prefer to pay half a dollar extra for ready-to-drink orange juice than use frozen juice needing mixing with water.

A New York Times report on grazing quoted an investment banker as saying he never ate breakfast and existed on nibbles "of this and that" throughout his 12-hour day.

Moran says Campbell's goal was to tailor all its foods for use in the microwave ovens used by 40 per cent of American homes.

Traditionalists worry that meal preparation is becoming so simple that Americans in life's fast lane may be losing yet another old skill. When Pillsbury took the directions off its cans of corn - "put the corn in a pan on a heated burner" - it was besieged with complaints and had to put them back.

The Washington Post lamented that basic kitchen skills were not being passed on any more and printed, with tongue in cheek, directions on how to open a can and heat its contents.

Professor Sidney Mintz, an anthropologist at Johns Hopkins University in Baltimore, worries about the social impact of grazing.

"Eating together is an important way of learning who we are," he says. "As children we became socialized at table."

But Powers says many grazers spend weekends in the kitchen, cooking for the fun of it. "It's very much a freedom thing," she says. "Things to be done in the kitchen should be done as a choice, just like every other room in the house."

Toronto Star (ON)
FIN
FOOD, Wednesday, August 28, 1985 1628 mots, p. D6

Enjoy the best from an August farmers' market

Elizabeth Baird

There is an Ontario planning and architectural tradition of situating the farmers' market near the city hall - commerce and government side by side.

The shift to shopping in the suburbs and modernization of city cores have changed this convenient arrangement in many cities. But it still exists in certain centres, notably Napanee and Brockville in eastern Ontario, and Cambridge in the southwest of the province.

In the heart of the architecturally beautiful old mill town of Cambridge stands the classically styled stone city hall. It's separated from the tall, rather austere red brick Victorian market building that comes alive with vendors and crowds, Saturdays year round from 5.30 a.m. to 1 p.m. and also on Wednesdays from June to September, from 6 a.m. to 1 p.m. It's a small city market worth a visit, especially if you're in the vicinity.

In summer, the quantity of produce and number of vendors naturally increases and shoppers will find farmers and market gardeners arranging baskets and unloading trailers on to the sidewalks around city hall. In a pattern that makes a lot of sense, butchers, bakers, and cheese and egg vendors are located inside the market building, and while they're all there on Saturday mornings, only a few attend on Wednesday.

Red awnings

The produce vendors on the outside are there in force both days. The prize spots right along the market building are shaded by red awnings in the summer, and occupied even in the winter by hardy apple and vegetable vendors.

The produce at the Cambridge market is at its most splendid right now. You'll find glorious peaches, heaped up in their six-quart baskets, trucked up from Niagara. There's golden corn with deep kernels for freezing, and two-tone peaches-and-cream corn, exquisite for eating right now.

Vendors sell new potatoes graded by size, early Melba apples for eating, and sour red Duchess apples for pies. There are plenty of tomatoes, garlic, eggplants, peppers, both green and red, ranging from sweet to blazingly hot, reflecting the cooking of Cambridge's numerous residents of Portuguese ancestry.

Vendors cater to picklers at this time of the year. The Nubin stall offers a selection of ripe yellow and bargain relish cucumbers along with lovely slim specimens for slicing or dills. Peter Van Brugge has an impressive array of freshly picked pickling cucumbers, too. If you want any of his prized and more expensive 1 1/2- to 2-inch cucumbers, you had better be there early. He arrives at 5 a.m. Flowers are there in abundance. Cambridge market, like all other Ontario markets in August, would not be complete without the sight of shoppers struggling to their cars balancing baskets of yellow pears, bags of corn and tomatoes, a roast under the arm, a flat of newly laid eggs, and somehow, somewhere, a dozen "glads," all scarlet, mauve, yellow, white and orange. Colorful and fresh, just like an August market. Honey-Garlic Barbecued Ribs

Look into the refrigerated cases lining the inside of the market and let your nose twitch in anticipation of the lusty aroma that will rise off your barbecue if you buy a coil of farmer's sausage, a boneless loin of pork called pork sirloin in these parts, or a few strips of ribs.

Here, in the southern part of Waterloo County, you can't forget that only the finest quality pork is raised and sold in the region. Treat yourself to some of the meaty ribs and coat them with this aromatic honey, garlic, ginger and black bean sauce before sizzling them crisp and succulent on the grill. Black beans are fermented soy beans, an inexpensive item in Chinese grocery stores. 1.3 kg (3 lb) meaty back or side ribs 1 lemon or lime Boiling water 3 cloves garlic finely minced 1 tbsp finely chopped fresh ginger 1 tbsp black beans 2 tbsp soy sauce 1 tbsp each vegetable oil, dry sherry, ketchup and honey

1/2 tsp salt

Generous pinch of each of cinnamon, cloves, anise seeds and freshly ground pepper

Wipe ribs; trim off excess fat and place in a medium saucepan. Halve lemon, squeeze out juice and add to pan with boiling water to cover the ribs by about 1/2 inch. Cover and simmer until ribs are tender, between 30 to 45 minutes, depending on their thickness. Remove and drain. Cut into 2-rib easy-eating portions.

Meanwhile mash together the garlic, ginger and black beans, using a food processor if desired. Mix with the soy sauce, oil, sherry, ketchup, honey, salt, cinnamon, cloves, anise seeds and pepper. Spread evenly over ribs and let marinate, if time allows, for 1 to 2 hours, covered, in the refrigerator.

Grill or broil in the oven about 4 inches from the heat for about 5 minutes on each side, or until crisp and beautifully browned. Serve immediately. There's enough here for 4 to 6, the number depending on whether the eaters are real rib lovers or just normal people. Herbed Spanish Onions

I asked Clifton Felix, who trucks his produce in from Brantford, what his customers do with the giant Spanish onions he sells. "Hamburgers," he replied. As simple as that, and what a quantity of hamburgers these 700 g (1 1/2 lb) specimens would dress. Felix sells his big beauties for 50 cents each; elsewhere in the market smaller ones are going three for a dollar. Take Felix's suggestion, but dress the slices up with fresh herbs and serve a bowlful with your next patio burgers. 1 large Spanish onion, about 450 g (1 lb) cup white distilled or wine vinegar 2 tbsp water 2 tbsp granulated sugar 1 tbsp chopped fresh basil or oregano or thyme or dill

1/2 tsp salt

Pinch each freshly ground pepper and cayenne

Peel and slice onion thinly. Place slices in a medium bowl. Add vinegar, water, sugar, basil, salt, pepper and cayenne. Toss well together, separating the rings as you toss, and chill, covered, for an hour or two if possible before serving.

This little salad goes very nicely on any summer buffet, and the mild onions do not offend. However, if you want an even milder onion taste, soak the slices in ice water for 20 minutes before dressing with other ingredients. Makes enough for 12 good burgers, and an onion sandwich or two for the cook. Peachy Orange Muffins Authors Jo Marie Powers and Anita Stewart so enjoyed going to farmers' markets that they wrote The Farmers' Market Cookbook (Stoddart Publishing, $12.95), with recipes collected from vendors all over the province. Included also are a few of their own recipes. A suitable tribute to the red haven peaches now beguiling buyers is their Peachy Orange Muffins, slightly adapted below. 1 medium orange, 175 g/6 oz 1 cup milk 3 tbsp water

1/2 cup shortening 1 cup granulated sugar 1 egg 2 cups all-purpose flour 2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup chopped fresh peaches

Grease or line with paper 12 large muffin cups. Set aside.

Wash orange; cut into 8 pieces. Chop pieces finely in a food grinder or food processor. There should be cup; too much orange pulp will make the muffin batter too runny. Combine pulp with milk and water.

In a large bowl cream together shortening and sugar. Beat in the egg. Stir together the flour, baking powder, soda and salt.

Into creamed mixture stir in a third of the dry ingredients, then half the liquid. Continue using as few strokes as possible to add another third of the dry and all the remaining wet ingredients. Over the surface sprinkle on the remaining dry ingredients and all the peaches. Mix together into the batter just until ingredients blend.

Spoon into prepared muffin tins, filling them to the top.

Bake at 375 degrees F for 20 to 25 minutes or until the muffins are springy to the touch and golden brown. They should give off a wonderful fragrance of oranges and peaches. Makes 12 large muffins. Serve for breakfast or snack with cream cheese. Paprika New Potatoes On the curve of Cambridge St., leading into the busiest area of vendors and shoppers, John Durham sets out six-quart baskets of clean, smooth honey-colored potatoes. The variety is Cherokee, a little waxier than the other two prominent new potatoes, the round red-skinned Chieftain and the buff Superior. But then, all new potatoes are moister and waxier than potatoes coming out of storage, and it's this waxiness that makes them so good for dishes where you want the potatoes to stay firm, as in potato salads, or this simple potato, onion and paprika dish. 2 tbsp butter 1 cup chopped onions 1 tsp paprika 6 medium new potatoes, 650 g/1 1/2 lb

1/2 cup water

1/2 tsp salt Pinch freshly ground pepper

2 tbsp cream or sour cream

In a medium-sized heavy bottomed saucepan melt butter over medium heat. Add onions; fry until translucent, about 4 minutes. Mix in paprika and continue cooking for 1 to 2 minutes.

Meanwhile scrub, but do not peel, potatoes. Cut lengthwise into 1/2 inch slices; add to onions and stir gently to coat slices with onions and paprika. Pour on water, season with salt and pepper, cover and simmer, stirring occasionally, until potatoes are tender, about 25 to 30 minutes. By this time the water will have evaporated and the sauce will coat the slices. Gently mix in cream and taste to see if you want more salt or pepper.

Serve immediately, or keep warm for a few minutes. Good with any grilled fish or meat, roast chicken and chops. Makes enough for 3 to 4.

Toronto Star (ON)
FIN
REVIEW, Wednesday, August 28, 1985 333 mots, p. B3

Vivid Armenian fare

Jacqueline Swartz

The Cafe Mediterranee is a cozy place, just a step off Yonge St. near Lawrence. The small stucco-covered room has a casual air, but the nondescript decor hardly suggests the vivid Armenian fare served there.

The cafe is family-owned and operated, and this even extends to the music. A sound system is set up for the owner or friends to sing and play guitar and organ when the mood strikes.

On the night we were there, the owner's mother, a smiling hospitable woman, said she had "escaped the kitchen" to wait on tables. She brought us warm pita bread and suggested we were ordering too much. Piyaz Salad ($3.25) was tender white beans with lettuce and tomato dotted with a subtle vinaigrette. Fried eggplant ($4.25) won top honors from a Star reviewer a few years ago, and we couldn't recall a better version of the dish. The eggplant came lightly fried with a tang of lemon, and was served with tomato and green pepper.

Lamb Shish Kebab with yogurt consisted of small, dry pieces of meat, smothered in yogurt and served with rice pilaff and broiled green pepper, onion and tomato ($8.95).

King Fish Steak ($9.95) was well barbecued and accompanied by rice pilaf and the vegetable of the day (tomato). Most of the desserts were not in stock, so we tried the homemade baklava ($1.75). This version was superb; flaky and not too sweet. With a half-litre of Italian white wine ($8), the bill came to $48.28 with tax and tip. It would be even less if you took our advice and visited the cafe for its appetizers and dessert. - Jacqueline Swartz

The Star's daily restaurant review

TABLE FOR TWO Cafe Mediterranee 2655 Yonge St. 488-3976 Eastern Mediterranean food; seats 30; full licence; takes major cards; wheelchair access, no no-smoking area; hours: Monday-Thursday noon to 10 p.m.; Friday and Saturday, noon to 11 p.m.; Sunday, 5-10 p.m.; no reservations.

Toronto Star (ON)
FIN
BUSINESS TODAY, Wednesday, August 28, 1985 396 mots, p. E3

U.S. productivity grew 1%

AP

WASHINGTON - WASHINGTON (AP) - Non-farm business productivity rose at an annual rate of 1 per cent in the second quarter of 1985, the U.S. labor department says, with especially strong gains in the manufacturing sector due to competitive pressure from imports. Meanwhile, there's good news on the inflation front because unit labor costs moderated, says the department's labor statistics bureau, which has issued final figures revised from preliminary data released a month ago. Output in non-farm business rose at an annual 2.2 per cent rate compared with the first quarter while hours worked rose 1.2 per cent. The second-quarter increase in productivity is an upward revision from the 0.5 per cent preliminary figure issued last month. Manufacturing productivity rose at an annual rate of 7.5 per cent, due to intense competitive pressure on U.S. industry from imports. Unit labor costs in manufacturing fell 2.5 per cent and in non-farm business they rose 2.3 per cent from April to June. The figures are an improvement from first-quarter performance, when productivity declined 3.1 per cent and unit labor costs rose 8.4 per cent, raising some fears about the possibility of renewed inflation. Record fine levied on American bank WASHINGTON (AP) - A U.S. government agency has imposed a record $2.25 million (U.S.) in penalties against Crocker National Bank of San Francisco for failing to report almost $4 billion in cash transactions. U.S. treasury department officials say the bank, the country's 11th-largest, committed 7,877 reporting violations from 1980 through 1984. Banks are required to report all cash transactions above $10,000. Taiwan to cut tariffs on American products TAIPEI (Reuter) - Taiwan is preparing to lower tariffs and offer greater access to American products to help ease a $9.8-billion (U.S.) trade imbalance with the United States, Economics Minister Lee Ta-hai says. Lee says several government agencies had discussed ways to encourage U.S. imports. The agencies also discussed cracking down on the widespread counterfeiting of U.S. computers and books, he said. Taiwan agreed during a recent visit by a Congressional delegation headed by Senate Republican Leader Robert Dole to cut tariffs on 174 U.S. products, including meat, cosmetics and precision tools. Lee said Taiwan and the United States will meet next month to discuss trade problems.

Toronto Star (ON)
FIN
FOOD, Wednesday, August 28, 1985 559 mots, p. D20

Egg rolls can encompass delicious ethnic variations

Now that flavored popcorn is, thankfully, over the hill, and croissants have been filled with everything short of the Eiffel Tower, it's time to infiltrate the egg roll.

After all, if wonton wrappers can be stuffed with goat and St. Andre cheeses and served as ravioli, then egg rolls can broaden their ethnic affiliation.

In fact, the precedent has already been set; the Soul Roll, a soul-food version of the Chinese staple, was invented in the kitchen of a Wheaton, Md., couple a few years ago and has been served in the District of Columbia's school lunch program.

Every culture has its filled-dough food: India has samosas and pakoras, Mexico its burritos; Jews have blintzes; Greeks phyllo; the French have crepes; the English have pasties.

Why not experiment with the fillings in egg-roll wrappers, now readily available in supermarket produce cases?

For a Mexican egg roll, saut some ground beef and add chopped jalapenos. Drain the fat, and mix the meat with grated cheddar or Monterey Jack cheeses. Roll into an egg roll wrapper with chopped lettuce and tomatoes, and deep fry. Serve with sliced oranges sprinkled with cinnamon.

Stuff an Italian egg roll with ricotta cheese spiked with nutmeg, sauted spinach and chopped walnuts. Serve the deep-fried rolls with a chunky tomato sauce made by simply sauteing fresh chopped tomatoes and basil in olive oil.

Chopped ham, grated gruyere cheese, mushrooms and bean sprouts can occupy the All-American roll; for a blintz version, stuff cottage and-or farmer cheeses, eggs and cinnamon into an egg roll and top with fresh fruit or a fresh peach sauce. This egg roll is really an adaptation of Indian samosas, those triangular-shaped pies filled with ground lamb or peas and potatoes. All you'll need is oil on your shelf before making your cross-cultural purchases at the store. Egg-roll Samosas (Makes 6 to 8 egg rolls) 2 tbsp vegetable oil plus extra for frying 1 small onion, chopped 1 tsp cumin

1/2 tsp turmeric 1 tsp grated fresh ginger, or more to taste 3 small new potatoes, cooked, peeled and cut into 1/2-inch cubes

3/4 cup cooked green peas 6 to 8 egg-roll wrappers

Yogurt for serving

In a large skillet, heat the 2 tablespoons of oil. Add the onion and saut until soft. Stir in the cumin, turmeric and ginger, then add cubed potatoes and peas. Stir to coat vegetables with spices.

Take one egg roll wrapper and place on counter with point facing you. Place one-sixth or one-eighth of the filling in the centre of one wrapper. Fold bottom point up over filling. Fold in sides, then roll up jelly-roll fashion. Seal the edges with water. Repeat with remaining filling and wrappers, using up all the ingredients.

Heat 3 inches of oil in a heavy pot. Cut a small square of bread to test for readiness. The oil should bubble quickly over it and turn it toasty brown, but it should not be so hot that the bread turns black or chars. (Oil should be 350 degrees F on a deep-frying thermometer.)

Add rolls in a single layer. Cook about 1 1/2 to 2 minutes on one side (just until browned). Flip and repeat on other side. Remove and drain on paper towels. Repeat, cooking all the rolls. Serve with yogurt.

Toronto Star (ON)
FIN
FOOD, Wednesday, August 28, 1985 236 mots, p. D3

Pickle peaches to give a lift to winter meat meals

Ontario peaches are a good buy this week and if you can find time for pickling over the holiday weekend, here's a recipe from The Laura Secord Cookbook (McClelland, $12.95). The pickled peaches will give a lift to winter meals of turkey, pork, duck or veal. They also make welcome hostess gifts. Pickled Peaches 6 lb (2.72 kg) peaches (about 25 medium) Whole cloves 12 1/2 cups water 3 tbsp vinegar 9 cups granulated sugar 5 cups white vinegar 1 1/2 cups water 1 piece whole dried ginger

1 3-inch cinnamon stick

Dip peaches in boiling water and then in cold water to loosen skins. Stick 2 whole cloves in each peach. Cover peaches with a mixture of 12 1/2 cups of water and 3 tablespoons vinegar. In a large preserving kettle, combine 9 cups sugar, 5 cups vinegar and 1 1/2 cups water. Add ginger and cinnamon tied together in cheesecloth. Bring to a boil; add drained peaches. Cover and boil about 10 minutes or until peaches are tender. Let stand overnight with a plate on top to keep peaches under surface of liquid. Next day, pack peaches in hot, sterilized jars. Bring syrup to a boil, simmer uncovered 5 minutes. Remove spice bag, pour over peaches, filling each jar to overflowing. Secure lid. Makes 6 to 7 pints.

Toronto Star (ON)
FIN
NEWS, Thursday, August 29, 1985 503 mots, p. A2

Fund still needs $25,000 to meet camping bills

Samuel Campbell Toronto Star

Without gasoline for the bus, little Joey and Susie and scores of others wouldn't have been able to escape from the summer heat of their Metro homes to go fishing in the Caledon Hills.

That's one of the phases of summer camping Rev. Alex Zeidman, director of the Spadina Ave. Scott Mission, calls "the meat and potatoes" of the camping business.

The Star Fresh Air Fund, which has helped to send nearly 20,000 needy and handicapped children from every corner of Metro to 80 day and country camps since last June, is currently short of its $275,000 goal.

It needs $25,562.89 to help pay off the camps' "meat and potatoes" items and it needs that amount within the next three days.

Record number

Zeidman sent a record 617 needy children to the mission's camp in the Caledon Hills this summer and yesterday called it "a step in faith."

He said no thought of the cost came up when the buses were rolling north every 10 days in July and August with happy, singing youngsters from one of the most cosmopolitan areas in Toronto.

"We are a member of The Star Fresh Air Fund and we sent the children, knowing that somehow all the bills would be paid at the end of the season," Zeidman said. "Now it's bill-paying time and our benefactor, The Star Fresh Air Fund, is short. But I have no doubt that before the end of the week the fund's total of $275,000 will be reached."

Zeidman said most camps are now facing bills for the items that must be paid for long before another season starts.

"As well as transportation, we're talking now about food for the camp's dining room tables, the maintenance of the swimming pools and the cooks and other staff to supervise the whole affair," Zeidman said.

Lots of bills

"I realize that gasoline, without which the buses will not move, and these other items do not have the same human interest appeal that the original personal stories of Joey and Susie had. Nevertheless, these things must be paid for and the bills are now coming in thick and fast."

What would Joey and Susie have done had they not had the opportunity to attend the Scott Mission camp?

"Like so many others, they would probably have wound up in some sort of trouble," Zeidman said. "Instead of nature trails, they might have gone down dangerous back lanes and alleys almost looking for trouble. With all the temptations of a modern city like ours, it would be easy for them to make mistakes. Happily, 617 Joeys and Susies came with us and now we need help, through The Star Fresh Air Fund, to pay their way."

You are invited to rush a gift today to The Star Fresh Air Fund, One Yonge St., Toronto, Ont., M5E 1E6.

All contributions are deductible for income tax purposes and will be acknowledged in The Star.

Toronto Star (ON)
FIN
BUSINESS TODAY, Tuesday, September 3, 1985 984 mots, p. D3

Lack of farm aid plan like fuse ready to burn

John Spears Toronto Star

Now that Ottawa and the provinces have licked the simple stuff like oil pricing and tax sharing, they're getting down to the difficult issue of farm support policies.

It's not much noticed by city folk, but the problem of who should pay how much to keep farm incomes up is probably the most divisive issue in federal-provincial relations today.

And the problem in Canada is a microcosm of what's going on internationally: Farm subsidies have sparked tension between Canada and the U.S., and between North America and Western Europe, as farmers glare at each other from over-stuffed grain bins and threaten to beat ploughshares into swords in an all-out trade war.

The flashpoint in Canada has been a four-year struggle to get a national scheme in place to prop up the incomes of pork and beef producers.

It sounds simple, but it has all the potential of provoking long-lasting bitterness between Ontario and the Prairie provinces on one hand, and Quebec and B.C. on the other.

Caught in the middle is federal Agriculture Minister John Wise. He's been trying to use the Brian Mulroney tactics of consulting, lobbying and negotiating to get everyone agreeing before he takes action.

But determined beef and pork producers pressured him last week into making a decison, but it looks as if it will be impossible to bring everyone into the fold.

The price of failure, according to the central provinces, is an all-out subsidy war within Canada, with each province outbidding the next in farm supports to give its own farmers an edge over its neighbors.

That will drain provincial treasuries, they warn. And it would probably trigger retaliatory tariffs on Canadian livestock and meat from the U.S. - which has already slapped tariffs on Canadian hogs.

The scheme at the bottom of the dispute is relatively simple in broad terms.

It would act more or less like a price insurance scheme for farmers, heavily subsidized by both provincial and federal governments.

Farmers, participating provinces and Ottawa would each pay into a fund, and farmers would get payments back if prices dipped significantly below the average for the previous five years.

Because farmers and politicians dislike the word subsidy, they call it a "stabilization" plan - although two-thirds of the money in the insurance fund would be contributed by taxpayers.

The problem comes here: The plan supported by Ontario and the Prairies would eliminate all provincial subsidies. They blame provnicial subsidy schemes for provoking U.S. hog farmers into launching a successful bid to get import duties levied on Canadian hogs.

National scheme

Provinces would be free to stay out of the national scheme proposed by Ontario and the Prairie provinces. But if other provinces wanted in, and wanted the federal government's money, they'd have to drop their own farm supports.

That's anathema to Quebec, which has rich price supports for both hogs and beef cattle.

The 58 Quebec Conservative MPs have been putting the heat on Wise not to endorse any such deal. Quebec farm leaders have also been making their anger known that Wise could even be thinking of a plan that would threaten their provincial price supports.

But Ontario, the prairies and the Maritimes are growing impatient.

The Canadian Cattlemen's Association says it has the agreement of seven provinces, representing 90 per cent of the beef industry, on the national scheme.

When they met Wise this week, they demanded some leadership.

"That leadership should come from the federal government," said the Cattlemen's executive vice-president Charlie Gracey. "Instead, it's coming from us."

And some of the farm leaders who met Wise this week say they want to take the proposal straight to the Prime Minister.

In an interview with The Star last Thursday, Wise said it's not that simple.

"I personally am totally committed to bringing about rationalization and stabilization programs," Wise said.

"(But) there's a difference between sitting around a table and talking in general terms, and sitting down at a table with a pen in hand to sign an agreement."

Cattlemen's association

"It's not my intent to delay," Wise insisted. "It's not my intent to sidetrack or anything of that nature . . . (but) their provincial backyards, even their combined provincial backyards, do not represent the whole of Canada."

And at this point, Wise doesn't even agree on basic facts with the cattlemen's association.

Riddell

Wise, for instance, claims that the cattlemen don't have the complete backing of the Maritime provinces; the cattlemen say otherwise.

While both cattle and pork producers say they've been working on the proposed plan anywhere from four to seven years, Wise characterized most of that as "soft" work, and said the "hard" work has just begun within the past year.

And he says Ontario and the Prairies are leaving little room for the provinces who don't want to go along.

"There is still a fair amount of rigidity expressed by producers and provinces which are onside (in favor of the proposed plan). And so that road to accommodate is a very, very narrow road to manoeuvre on."

Wise is making no promises except that a decision will come by the end of September.

"We have to have a positive or negative reaction," is all he'll say.

Ontario, led by Agriculture Minister Jack Riddell, and Alberta both are primed and ready to go with their beef and pork support schemes if the national plan is turned down.

Wise has the choice of facing a showdown with the Quebec caucus, or losing face with a majority of hog and beef cattle farmers in Canada.

It's a tough decision. The federal Conservatives achieved harmony among the provinces during their first year in office; this choice will be an indication of whether they're willing to put that harmony to the test in the face of a decision that's unlikely to satisfy everyone.

Toronto Star (ON)
FIN
FOOD, Wednesday, September 4, 1985 2509 mots, p. D1

Cooking Schools The Class of '85

David Kingsmill Star food writer

The three witches in Shakespeare's Macbeth whipped up a stew of sorts by adding to their cauldron such things as "eye of newt and toe of frog, wool of bat and tongue of dog." Then they metaphorically served it up to Macbeth, who promptly hallucinated and saw three apparitions.

Now, you don't want to do that to your family or guests, do you?

So take a cooking course.

The number of courses offered by both the privately run cooking schools and the cooking institutions in and around Metro is staggering. You can learn anything from how to boil water to how to stuff milkweed pods. And today The Star gives you a comprehensive guide to the schools, starting below.

The list of private cooking schools has 52 categories covering everything from appetizers to wine. As well, there is a separate list of courses offered by institutions, school boards and parks and recreation departments this fall and winter.

The variety is staggering, too. George Brown College has a course called The Edible Wild, which proves that goldenrod pancakes are nothing to sneeze at. Pierre de Serre, the inventor of the incredible Smart Pot controlled cooker, will teach you not only how to make use of the ingenious device but also the science of controlling textures in meat (447-7878). David Brown of Meat Consultants International will show you how to buy, prepare and save money on meat purchases at both the North York (229-5507)

and East York (425-9435) boards of education. And, if you hurry, you may get the chance to see how the famous Madeleine Kamman prepares meat when she comes to Bonnie Stern's School of Cooking in November. You can choose courses held during the day or at night, or which last one day or 20 weeks. Gunther Schubert, a chef who has presided over such restaurants as Glossops, La Bodega and 21 McGill, has a cooking course at which you and several others spend a weekend at his country home, cooking up a storm with the master (489-6908). Seneca College will teach you how to avoid the most painful of all possible strikes with its homebrew instruction. And there's even a cooking course for new Canadians called Cook, Talk And Eat at Central Technical School, introducing immigrants to the food and customs of Canada in the best possible way - through the stomach. Adder's fork and blind woman's sting Lizard's leg and howlet's wing If you take a course below A better cook you'll surely grow. (With apologies to W. Shakespeare) Courses abound for aspiring cooks The following is a list, by category, of privately run cooking classes in and around Metro: Appetizers/hors d'oeuvres

Academy of Culinary Arts, 1703 Bayview Ave. 486-1859.

Birthe Maries Cooking School, 88 Hillside Dr., Bramalea. 453-6647.

Bonnie Stern School of Cooking, 6 Erskine Ave. 484-4810.

Calories Fine Food, 177 Glencairn Ave. 484-0667.

Faith Robinson's School of Cooking, 38 Senator Reesor's Dr., Markham. 294-0056.

Jan Main's Kitchen, 295 Kingswood Rd. 691-1325.

Margie's School of Cooking, 210 Gloucester Ave., Oakville. 845-2302.

The Farmhouse Kitchen, RR4, Tottenham. 936-2660. The School of Classic Cooking, 21 Mercer St., Dundas. 1-627-4933. Baking

Bosch Baking School, 400 Matheson Blvd., Unit 22, Mississauga. 890-2900.

Calories Fine Food, 177 Glencairn Ave. 484-0667.

Jan Main's Kitchen, 295 Kingswood Rd. 691-1325.

McCall's School of Cake Decoration, 3810 Bloor St. W. 231-8040.

Simpson's Creative Touch Cooking School, Fairview Park Mall, Kitchener. 1-519-894-1111. Temi's School of Cooking, 17 Humewood Gardens. 651-8868. Barbecue

Faith Robinson's School of Cooking, 38 Senator Reesor's Dr., Markham. 294-0056. Kitchen Capers, 5 Tate Court, Sharon. 1-478-2409. Basics

Academy of Culinary Arts, 1703 Bayview Ave. 486-1859.

Centennial College, Warden Woods Campus (Warden and St. Clair). 299-1700.

Gunther Schubert, chef de cuisine. 489-6908. The School of Classic Cooking, 21 Mercer St., Dundas. 627-4933. Breadmaking

Academy of Culinary Arts, 1703 Bayview Ave. 486-1859.

City of North York, Parks and Recreation Dept., 1700 Finch Ave. E. 224-6269.

Kitchen Capers, 5 Tate Court, Sharon. 1-478-2409.

Nutcracker Sweet, 3015 Winston Churchill Blvd., Mississauga. 828-1143. The Farmhouse Kitchen, RR4, Tottenham. 1-936-2660. Brunch

Bonnie Stern School of Cooking, 6 Erskine Ave. 484-4810. Jo Cackers Cooking School, 573 Eglinton Ave. W. 485-2110. Cajun/Creole cooking

Nutcracker Sweet, 3015 Winston Churchill Blvd., Mississauga. 828-1143.

The Pampered Palate, 38 Metcalfe St. 928-9248. The Southern & Cajun Kitchen, 524 Bathurst St. 781-2564 or 961-2260. Cake decorating

Kitchen Capers, 5 Tate Court, Sharon. 1-478-2409.

McCall's School of Cake Decoration, 3810 Bloor St. W. 231-8040.

Nutcracker Sweet, 3015 Winston Churchill Blvd., Mississauga. 828-1143.

Susie Cotton, 66 Babcombe Dr., Thornhill. 881-0538.

The Farmhouse Kitchen, RR4, Tottenham. 1-936-2660.

The Kitchen Door Ltd., 69 Main St., Markham. 294-0676. Trim A Cake, 2692 Danforth Ave. 690-7653. Californian cuisine Bonnie Stern School of Cooking, 6 Erskine Ave. 484-4810. Candy making The Kitchen Door Ltd., 69 Main St., Markham. 294-0676. Chicken Birthe Maries Cooking School, 88 Hillside Dr., Bramalea. 453-6647. Chinese

Birthe Maries Cooking School, 88 Hillside Dr., Bramalea. 453-6647.

Bonnie Stern School of Cooking, 6 Erskine Ave. 484-4810.

City of North York, Parks and Recreation Dept., 1700 Finch Ave. E. 224-6249.

Faith Robinson's School of Cooking, 38 Senator Reesor's Dr., Markham. 294-0056.

Mary's Delight, 2094 Brimley Rd., Unit 4. 299-8889.

Syl's International Cooking, 128 Albany Ave. 532-8167. The Chinese Cookery Ltd. (Marina Loo), 332 McKee Ave. 223-1708. Chocolate

Bonnie Stern School of Cooking, 6 Erskine Ave. 484-4810.

Calories Fine Food, 177 Glencairn Ave. 484-0667.

McCall's School of Cake Decoration, 3810 Bloor St. W. 231-8040. Trim A Cake, 2692 Danforth Ave. 690-7653. Christmas and Holiday Cooking

Academy of Culinary Arts, 1703 Bayview Ave. 486-1859.

Birthe Maries Cooking School, 88 Hillside Dr., Bramalea. 453-6647.

Faith Robinson's School of Cooking, 38 Senator Reesor's Dr., Markham. 294-0056.

Grace Meyers Cooking School, 220 Cornwallis Court, Oshawa. 1-723-8046.

Kitchen Capers, 5 Tate Court, Sharon. 1-478-2409.

Simpson's Creative Touch Cooking School, Fairview Park Mall, Kitchener. 1-519-894-1111.

The Farmhouse Kitchen, RR4, Tottenham. 1-936-2660.

The Kitchen Door Ltd., 69 Main St., Markham. 294-0676. The School of Classic Cooking, 21 Mercer St., Dundas. 1-627-4933. Cooking techniques Smart Pot Cookery (Pierre de Serre), Bob Rumball School for the Deaf, 2395 Bayview Ave. 447-7878. Croissant

Faith Robinson's School of Cooking, 38 Senator Reesor's Dr., Markham. 294-0056. McCall's School of Cake Decoration, 3810 Bloor St. W. 231-8040. Desserts

Bosch Baking and Dehydration School, 400 Matheson Blvd., Unit 22, Mississauga. 273-9600.

Calories Fine Food, 177 Glencairn Ave. 484-0667.

Jan Main's Kitchen, 295 Kingswood Rd. 691-1325.

Margie's School of Cooking, 210 Gloucester Ave., Oakville. 845-2302. Simpson's Creative Touch Cooking School, Fairview Park Mall, Kitchener. 1-519-894-1111. Diabetic meals Canadian Diabetes Association, 562 Eglinton Ave. E., Suite 313. 488-8871. Diet and nutrition Kathleen's Cooking and Nutrition Centre, several Metro locations. 925-2474. Dim Sum Mary's Delight, 2094 Brimley Rd., Unit 4. 299-8889. East Indian Syl's International Cooking, 128 Albany Ave. 532-8167. Entertainment menus

Janet Cornwall School of Cooking, 340 Carey Court, Oakville. 842-0178.

Jan Main's Kitchen, 295 Kingswood Rd. 691-1325.

Kitchen Capers, 5 Tate Court, Sharon. 1-478-2409.

Nutcracker Sweet, 3015 Winston Churchill Blvd., Mississauga. 828-1143.

Party Perfect, 313 Glenayr Rd. and 30 Dunlace Dr., Willowdale. 485-9768 or 449-7717.

Simpson's Creative Touch Cooking School, Fairview Park Mall, Kitchener. 1-519-894-1111.

The Blue Danube Cooking School, 1340 Oak Lane, Mississauga. 274-5521.

The Kitchen Door Ltd., 69 Main St., Markham. 294-0676. The School of Classic Cooking, 21 Mercer St., Dundas. 1-627-4933. Fall entertaining menus Jan Main's Kitchen, 295 Kingswood Rd. 691-1325. Fish cookery

Academy of Culinary Arts, 1703 Bayview Ave. 486-1859. Bonnie Stern School of Cooking, 6 Erskine Ave. 484-4810. Food processor

Birthe Maries Cooking School, 88 Hillside Dr., Bramalea. 453-6647.

Bonnie Stern School of Cooking, 6 Erskine Ave. 484-4810.

City of North York, Parks and Recreation Dept., 1700 Finch Ave. E., and at 7 Edithvale Dr. 224-6269.

Empire Cooking School, 29 Division St., Colborne. 1-355-2389.

Faith Robinson's School of Cooking, 38 Senator Reesor's Dr., Markham. 294-0056.

Nutcracker Sweet, 3015 Winston Churchill Blvd., Mississauga. 828-1143.

The Farmhouse Kitchen, RR4, Tottenham, 1-936-2660. The School of Classic Cooking, 21 Mercer St., Dundas. 1-627-4933. French

Faith Robinson's School of Cooking, 38 Senator Reesor's Dr., Markham. 294-0056.

Margie's School of Cooking, 210 Gloucester Ave., Oakville. 845-2302.

The Courthouse School of French Cooking, Hwy. 93, 1 mile north of Hwy 400, Hillsdale. 1-705-835-3815. The School of Classic Cooking, 21 Mercer St., Dundas. 1-627-4933. Garnishing Kitchen Capers, 5 Tate Court, Sharon. 1-478-2409. Gifts from the kitchen

Birthe Maries Cooking School, 88 Hillside Dr., Bramalea. 453-6647. The Pampered Palate, 38 Metcalfe St. 928-9248. Gourmet

Centennial College, Warden Woods Campus (Warden and St. Clair). 299-1700.

Cooking Courses With Maria Pace, 247 Niagara St. 861-1679.

City of North York, Parks and Recreation Dept., Bayview Arena, 3230 Bayview Ave. 224-6269.

Faith Robinson's School of Cooking, 38 Senator Reesor's Dr., Markham. 294-0056.

Gunther Shubert, chef de cuisine. 489-6908.

Jo Cackers Cooking School, 573 Eglinton Ave. W. 485-2110.

Temi's School of Cooking, 17 Humewood Gardens. 651-8868. The Kitchen Door Ltd., 69 Main St., Markham. 294-0676. Herb cookery Nutcracker Sweet, 3015 Winston Churchill Blvd., Mississauga. 828-1143. Hors d'oeuvres Birthe Maries Cooking School, 88 Hillside Dr., Bramalea. 453-6647. International

Academy of Culinary Arts, 1703 Bayview Ave. 486-1859.

Jan Main's Kitchen, 295 Kingswood Rd. 691-1325. The School of Classic Cooking, 21 Mercer St., Dundas. 1-627-4933. Italian cuisine

Bonnie Stern School of Cooking, 6 Erskine Ave. 484-4810.

Cooking Courses With Maria Pace, 247 Niagara St. 861-1679.

Faith Robinson's School of Cooking, 38 Senator Reesor's Dr., Markham. 294-0056.

Janet Cornwall School of Cooking, 340 Carey Court, Oakville. 842-0178. The School of Classic Cooking, 21 Mercer St., Dundas. 1-627-4933. Preserves Simpson's Creative Touch Cooking School, Fairview Park Mall, Kitchener. 1-519-894-1111. Japanese cooking The Bento Box, 217 Beverley St., Unit 2. 532-6306. Kids only Simpson's Creative Touch Cooking School, Fairview Park Mall, Kitchener. 1-519-894-1111. Light cooking

Bonnie Stern School of Cooking, 6 Erskine Ave. 484-4810. Margie's School of Cooking, 210 Gloucester Ave., Oakville. 845-2302. Meatless meals

City of North York, Parks and Recreation Dept., 1700 Finch Ave. E.; 7 Edithvale Dr. and 1700 Finch Ave. E. 224-6269. Simpson's Creative Touch Cooking School, Fairview Park Mall, Kitchener. 1-519-894-1111. Mediterranean cuisine Nutcracker Sweet, 3015 Winston Churchill Blvd., Mississauga. 828-1143. Men only Simpson's Creative Touch Cooking School, Fairview Park Mall, Kitchener. 1-519-894-1111. Microwave cooking

Academy of Culinary Arts, 1703 Bayview Ave. 486-1859.

Birthe Maries Cooking School, 88 Hillside Dr., Bramalea. 453-6647.

City of North York, Parks and Recreation Dept., Edithvale Community Centre, 7 Edithvale Dr. 224-6269.

Empire Cooking School, 29 Division St., Colborne. 1-355-2389.

Faith Robinson's School of Cooking, 38 Senator Reesor's Dr., Markham. 294-0056.

Fran's Microwave, 273 Weldrick Rd., Richmond Hill. 883-5406.

Grace Meyers Cooking School, 220 Cornwallis Court, Oshawa. 1-723-8046.

Kitchen Capers, 5 Tate Court, Sharon. 1-478-2409.

Nutcracker Sweet, 3015 Winston Churchill Blvd., Mississauga. 828-1143.

Simpson's Creative Touch Cooking School, Fairview Park Mall, Kitchener. 1-519-894-1111.

The Farmhouse Kitchen, RR4, Tottenham. 1-936-2660.

The Kitchen Door Ltd., 69 Main St., Markham. 294-0676. The Microwave Place, Cloverdale Mall, Islington and Store Rd. Mall, Guelph. 1-519-793-8918. Pasta making

Bosch Baking School, 400 Matheson Blvd., Unit 22, Mississauga. 890-2900.

Cooking Courses With Maria Pace, 247 Niagara St. 861-1679. The School of Classic Cooking, 21 Mercer St., Dundas. 1-627-4933. Pastry

Cooking Courses With Maria Pace, 247 Niagara St. 861-1679.

Kitchen Capers, 5 Tate Court, Sharon. 1-478-2409.

Simpson's Creative Touch Cooking School, Fairview Park Mall, Kitchener. 1-519-894-1111. The Farmhouse Kitchen, RR4, Tottenham. 1-936-2660. Quick meals

Jo Cackers Cooking School, 573 Eglinton Ave. W. 485-2110. The Farmhouse Kitchen, RR4, Tottenham. 1-936-2660. Sausage making Bosch Baking School, 400 Matheson Blvd., Unit 22, Mississauga. 890-2900. Seafood Academy of Culinary Arts, 1703 Bayview Ave. 486-1859. Souffles Cooking Courses With Maria Pace, 247 Niagara St. 861-1679. Soup and sandwiches

Birthe Maries Cooking School, 88 Hillside Dr., Bramalea. 453-6647.

Jo Cackers Cooking School, 573 Eglinton Ave. W. 485-2110. The Farmhouse Kitchen, RR4, Tottenham. 1-936-2660. Spring entertaining menus Jan Main's Kitchen, 295 Kingswood Rd. 691-1325. Summer entertaining menus

Jan Main's Kitchen, 295 Kingswood Rd. 691-1325. The School of Classic Cooking, 21 Mercer St., Dundas. 1-627-4933. Teenagers' cooking courses

Faith Robinson's School of Cooking, 38 Senator Reesor's Dr., Markham. 294-0056. Jan Main's Kitchen, 295 Kingswood Rd. 691-1325. Vegetarian cooking Simpson's Creative Touch Cooking School, Fairview Park Mall, Kitchener. 1-519-894-1111. West Indian Syl's International Cooking, 128 Albany Ave. 532-8167. Wine Bonnie Stern School of Cooking, 6 Erskine Ave. 484-4810. Vintage House, Raclette's Wine Bar (Andrew Sharp), 361 Queen St. W. 429-6523. Public cooking courses range all the way from soup to nuts

School boards, parks and recreation departments, community colleges and technical schools all have cooking courses in the Metro area. The sheer number makes it impossible to list by category, but below is a quick breakdown of the various courses offered by each. Call the appropriate telephone numbers for more information.

Toronto high schools: Many Toronto high schools offer night courses in cooking. To find out which courses the high school nearest your home is offering, simply drop into the school and pick up a brochure. As an example, here is what Central Tech is offering this fall, beginning Sept. 30 (the winter courses start Jan. 6):

Baking, basics, cake decorating, Caribbean cooking, Chinese cuisine, food processor, gourmet cooking, international cuisine, jams, jellies, pickles and preserves, nutritional meals, pasta, vegetarian cooking.

Etobicoke Board of Education, Continuing Education Division (626-4360): Most courses begin the week of Sept. 30. Chinese, company casseroles, food processor, for guests, for Christmas, French, gour-met, hors d'oeuvres, international, luncheon club, microwave, no-bake sweets, pasta making, plain and simple, soups and stews, vegetables, West Indian.

Etobicoke Parks and Recreation Services (626-4557): Barbecues, breadmaking, brunches, cake decorating, candy making, canning, cheesecakes, children's classes, Chinese cookery, Christmas treats, coffee tasting and blending, crepes, desserts, finger food, fish sauces and dishes, food processor, food sculpturing, fun with food, gingerbread house, gourmet-on-the-go), hors d'oeuvres, Italian, Japanese, leftovers (turkey), liqueur making, microwave, muffins, pasta, pastries, pickling, pressure cooking, quiches, souffls and omelettes, soups and casseroles, stews, tea, tots' tidbits, Ukrainian cooking.

George Brown College, Kensington Campus (967-1212, ext. 4290): Baking (basic, advanced, junior gourmet), bartending, breadmaking (with advanced professional courses), cake decoration, Chinese cuisine (Cantonese and dim sum), edible wild plants, meat cutting (and a professional meat-cutting course), pastry, vegetarian cooking, wines and spirits.

Humber College, Continuing Education Division (675-3111): Fall courses start in October. Included are garnishes (the art of vegetable carving), hors d'oeuvres ("It doesn't have to be caviar"), pat making, souffls made easy.

Network For Living (967-7640, ext. 29): This organization was established in 1977 and claims to be the largest independent educational institution in Canada. It offers courses in home beer making, basic cooking, cake decorating, chocolate, food processor, home bartending, an international winetasting tour, Japanese cooking, Northern Italian cooking, party foods, pasta, sushi, vegetarian cooking, wok cooking.

Scarborough Board of Education (439-9782): Register before Sept. 20. All courses can be classified under the gourmet heading but they are broken down into subsections, such as beginners' course, party sandwiches and finger foods, back to granny's kitchen and French classical. Three courses called simply Gourmet Cooking range in length from 10 to 20 weeks. Seneca College, 1750 Finch Ave. E. (491-5050): Bartending workshop, Chinese gourmet cooking for beginners, homebrew, introduction to good cooking, nouvelle cuisine, vegetarian cooking, wines of the world.

Toronto Star (ON)
FIN
FOOD, Wednesday, September 4, 1985 1873 mots, p. D1

Cooking school teachers reveal favorite recipes

Mary McGrath Star home economist

Cooking schools deserve a good share of the credit for the impressive way we cope in the kitchen these days.

They are helping us serve with flair everything from leftovers to pheasant. The kitchen tips they pass on at lessons are a welcome bonus. But best of all, we are able to upgrade meals quickly and easily with the recipes they pass on. The Star recently talked to seven teachers in and around Metro and asked them to share a favorite quick-and-easy recipe to help busy cooks ease back into the fall food scene. Helaine Cook's Grapefruit And Avocado Salad Helaine Cook thinks sitting and talking about food is almost as important as cooking. So she decided Hillsdale, north of Barrie, was a perfect setting for this leisurely approach to food and opened a school there after earning Le Grand Diplome at Le Cordon Bleu in Paris. There is always a three or four-course meal for the students to enjoy at the end of each class at The Courthouse School of French Cooking and this recipe is a favorite. Preparation time: 25 minutes 1 1/2 cups cooked rice 2 green onions with tops, thinly sliced 2 tsp chopped fresh parsley 2 to 3 sprigs of fresh thyme or a pinch of dried thyme 3 to 5 tbsp fresh lime juice 2 to 3 tbsp vinaigrette 1 large avocado, peeled and sliced 1 to 2 pink grapefruits, peeled and segmented

1/2 cup mayonnaise or yogurt

Shelled cooked shrimp Mix rice with onions, herbs, 2 to 3 tablespoons lime juice and vinaigrette made with 2 tablespoons oil, 1 tablespoon vinegar plus Dijon mustard, salt and pepper to taste. Spoon rice mixture on salad plates. Place alternate slices of avocado and grapefruit on rice. Thin mayonnaise or yogurt with 1 to 2 tablespoons lime juice. (The mixture should be thin enough to coat the fruit.) Spoon over sliced fruit; sprinkle each serving with a few shrimp. Makes 4 main-course salads (422 calories each) or 6 appetizer (281 calories each) servings. Birthe MacDonald's Chicken In Barbecue Sauce Birthe Marie MacDonald studied finer cooking at home in Copenhagen, Denmark. She also worked as a nurse in Denmark, Sweden, Scotland and France before opening Birthe Marie's Cooking School in Brampton. She chose this recipe because everyone loves chicken in barbecue sauce and this one is made with everyday ingredients. Preparation time: 30 minutes Cooking time: 50 to 60 minutes 1 3-lb/1.36-kg chicken cut into serving-size pieces 1 tsp salt 1 tsp granulated sugar 1 tsp ground ginger 2 tbsp vegetable oil 2 tbsp unsalted butter Sauce: 2 tbsp cider vinegar 2 tbsp Worcestershire sauce 2 tbsp light soy sauce 8 tbsp tomato ketchup 1 large clove garlic, crushed 2 tsp granulated sugar 1 bay leaf

2 tsp cornstarch Preheat oven to 325 degrees F. Dry chicken on paper towel. Mix salt, sugar and ginger; sprinkle over chicken pieces. Heat oil and butter in a medium large skillet. Place chicken skin side down; brown. Turn and complete browning. Place in an oven-proof casserole large enough to hold chicken in a single layer. Pour off all but 2 tablespoons of fat from the skillet. Add vinegar, Worcestershire sauce, soy sauce, ketchup, garlic, sugar and bay leaf. Whisk cornstarch into mixture. Bring to a boil; pour over chicken pieces. Cover and bake 50 to 60 minutes. Pour off any fat that accumulates during cooking. Serve over cooked rice or noodles with a green salad and crusty bread. Makes 6 servings, about 306 calories each with sauce. Pat Wilson's Creole Steamed Okra

Southern and creole cookery is Pat Wilson's specialty and this recipe is a family favorite. Her son and biggest fan says it is simple, delicious and can be expanded with fresh corn and chopped tomatoes. Wilson grew up in a family of talented southern-style cooks and had a catering business in New York city before opening her cooking school, The Southern And Cajun Kitchen on Bathurst St. Preparation time: 20 minutes Cooking time: 20 minutes 1 1-lb (454-g) okra 2 slices chopped hickory-smoked side bacon 1 tsp butter 2 to 3 green onions or 1 small onion, chopped

1/2 to 1 clove garlic, finely chopped

3/4 to 1 cup water or chicken stock

1/2 tsp apple cider vinegar or lemon juice (optional) Pinch granulated sugar Salt and black pepper

Crushed dried red pepper Wash okra (small or medium is preferable, if large cut in half crosswise). Trim ends, drain and set aside. Heat skillet over medium heat. Add bacon and fry until crisp. Remove bacon, add 1 teaspoon butter to the bacon fat. (One tablespoon each of olive oil and butter may be used instead of bacon and butter.) Add onions and garlic; cook until soft but not brown, about 5 minutes. Add okra, water or stock and vinegar. Season with sugar, salt, pepper and red pepper. Cook covered, 10 minutes or until tender. Remove from heat; sprinkle with bacon and serve with rice and meat or fish. Makes 4 servings, about 105 calories each. Jan Main's Gingered Pears Home economist Jan Main said, "I'll give you something seasonal," when we asked her to share a recipe. Anyone who has ever wondered how to highlight pears will be delighted to see her easy solution. Main has taught hands-on seasonal menu courses to a maximum of six students per class in her own kitchen for the past seven years. She also has a personalized catering service that operates out of Jan Main's Kitchen. Preparation time: 25 minutes Cooking time: 20 minutes 1 19-oz (540-mL) tin crushed or pineapple tidbits in their own juice Zest and juice from 1 orange Zest and juice from 1 lemon 6 whole cloves 1 cinnamon stick

1/4 to 1/2 cup finely diced crystallized ginger

1/4 to 1/2 cup honey or marmalade

6 pears, peeled, cored and cut in half lengthwise Combine in a stainless steel saucepan, pineapple and juice, zests, orange and lemon juice, cloves, cinnamon, ginger and honey. Bring to a boil; simmer 10 minutes. Add more honey if necessary; add pears. Simmer until tender, about 10 minutes. Baste pears often with sauce. Cool pear mixture, remove cloves and cinnamon before serving. Serve cold as a compote or fill pears with cream cheese combined with some of the pineapple-ginger mixture. Makes 6 servings, about 262 calories each. Veal Scallopini Chasseur Classes at Deborah Bond's school, Creative Food Designs, centre around entertaining. She feels no cook should be so busy that she misses out the main point of the evening, visiting with friends. So most of the recipes can be made ahead and here's a sample. Preparation time: 35 minutes Cooking time: 12 minutes 1 1/2 lb (750 g) veal scallopini All-purpose flour

1/4 cup plus 2 tbsp butter 1 large onion, finely chopped

1/4 lb (125 g) mushrooms, thinly sliced 4 to 5 medium tomatoes, peeled, seeded and chopped Salt and pepper

1/4 cup finely chopped parsley Basil, rosemary, tarragon (optional) 2 tbsp vegetable oil 5 oz (141 g) Gruyere cheese, grated

1/4 cup dry white wine or dry white vermouth Preheat oven to 400 degrees F. Line a shallow baking pan with a large piece of aluminum foil. Pound veal until it is very thin, coat lightly with flour. Melt 1/4 cup butter in a large saucepan. Add onion; cook until limp, about 5 minutes. Add mushrooms, cook until soft, about 5 minutes. Add tomatoes and season with salt and pepper. Cook until tomatoes are soft, about 5 minutes. (A 28-oz can of plum tomatoes may replace the fresh kind.) Stir in parsley and season with other herbs if desired. Heat 2 tablespoons butter and oil in a frying pan. Cook veal 30 seconds to 1 minutes per side, or until the meat springs back when lightly touched. Transfer to baking dish, top with tomato sauce then sprinkle with Gruyere cheese. Pour wine into baking dish. Seal meat mixture with foil. Bake in the upper part of the oven for 12 minutes or until cheese has melted. Transfer to a serving platter, garnish with additional parsley. (This recipe may be prepared in the morning and held in the refrigerator until cooking time.) Serve with pasta. Makes 6 servings, about 429 calories each. Selina Valentine's Coconut Bread Selina Valentine studied Domestic Science in Trinidad and worked there for several years before coming to Toronto. Besides running Syl's International Cooking School, she decorates cakes and does some catering. This bread, made with fresh coconut, is one of her favorites. Preparation time: 35 minutes Baking time: 50 to 55 minutes 1 small coconut 1 1/2 cups water 1 1/2 cups granulated sugar 2 eggs 1 tsp vanilla 1 tsp Angostura bitters (optional) 1 tsp ground cinnamon 1 tbsp shortening 1 tbsp margarine or butter 4 cups all-purpose flour 4 tbsp baking powder Pinch salt

1/4 cup chopped mixed peel

1/4 cup chopped glace cherries 1 cup raisins

1 tbsp granulated sugar mixed with 1 tbsp water (glaze) Preheat oven to 350 degrees F. Break coconut; remove meat from shell and cut into small pieces. Blend in a food processor or blender with 1 1/2 cups water until smooth, about 3 minutes. This should yield about 3 cups of coconut mixture. Put mixture in a large mixing bowl and add sugar, eggs, vanilla, bitters, cinnamon, shortening and butter. Beat mixture until smooth. Blend flour, baking powder and salt. Add to coconut mixture with fruit. Mix well as the dough should be soft. Pour batter into 2 greased 8 by 4-inch loaf pans. Bake 40 minutes or until loaves are almost ready. Remove from oven and brush with glaze made from sugar and water. Return to oven for 10 minutes. Cool before slicing. This bread also freezes well for up to 6 months. Makes 2 loaves, about 172 calories per 1/2-inch slice. Mary March's Mexican Salad Burlington home economist Mary March offers this recipe to all those busy cooks who need a main-course salad with a new look. The Mary March School's emphasis is on simplifying gourmet recipes, using natural and wholesome foods and making recipes more nutritious. Preparation time: 30 minutes 1 bunch romaine lettuce, shredded 2 medium tomatoes, sliced 1 small red onion, thinly sliced 1 19-oz (540-mL) can chick peas or kidney beans, drained and rinsed 6 oz (170 g) old Cheddar cheese, grated 2 cups cooked, cubed chicken or turkey (optional) 2 medium or 1 large avocado, peeled and sliced Dressing:

1/2 cup mayonnaise

3/4 cup taco sauce* 3 tbsp vegetable oil 2 tbsp lemon juice

Salt and freshly ground black pepper

Arrange lettuce, tomatoes, onion, chick peas, cheese and chicken on a chilled serving plate. (Layer the ingredients in a glass bowl if you prefer.) Add avocado just before serving to prevent browning. Combine ingredients for dressing. (Go easy on the taco sauce unless you like hot food.) Drizzle over salad just before servings. Makes 6 main-course servings, about 581 calories each. * Sold in Mexican food section at supermarkets. These recipes were tested in the Star test kitchen by Star home economist Mary McGrath.

Toronto Star (ON)
FIN
FOOD, Wednesday, September 4, 1985 363 mots, p. D3

Fried ants 'medicine' at Peking restaurant

REUTER

PEKING - PEKING (Reuter) - One of the best parts of a meal at Peking's new Longevity Restaurant is looking for the fried ants among the seasame seeds.

The crunchy little beasts, highly recommended by the management for preventing arthritis, are just one of the attractions at the restaurant which proclaims that "medicine is food and food is medicine."

"The main difference between this restaurant and other restaurants is that every one of our dishes has medicine in it," says manager Lu Dexin. "Even the drinks and the cigarettes are medicinal."

But she admits that business is suffering because many people think the food will have the bitter taste associated with most Chinese medicines.

"We don't put much medicine in. Not enough to make the taste obvious, but enough to have a very beneficial effect."

The ants, a special large breed native to northeastern China, are jet black and prized for their medicinal qualities.

The company that runs the restaurant, the Peking Number Six Medicine Factory, ships them fried in oil and mixed with black sesame seeds. They are used to coat a walnut delicacy served toward the beginning of a meal.

The restaurant, which opened early last month, is expensive: An ordinary meal for local people costs about $3.50 a head, the equivalent of a week's salary for many workers.

But they get what are billed as dishes prepared from medicinal recipes created for the emperors of the Mongol dynasty, founded in 1271 by Kublai Khan.

Such dishes were popular with China's emperors, many of whom were obsessed with the idea of longevity and immortality, although at least one Son of Heaven died of poisoning from the very potions he hoped would prolong his life.

The Longevity Restaurant does not serve pork, the staple Chinese meat, because it is considered too fatty. It generally substitutes deer meat.

A typical meal also includes quail (good for lung complaints and shortness of breath), black chicken (improves blood circulation) and a stone-cold mixture of rice and barley, which the waitresses swore was good for the complexion.

All this is washed down with a ginseng drink and a special medicinal wine.

Toronto Star (ON)
FIN
FOOD, Wednesday, September 4, 1985 1331 mots, p. D16

Turn summer bounty into juice

Elizabeth Baird

Got a surplus of tomatoes? Not sure what to make out of those baskets of peaches you bought for such a good price?

You can always freeze them or make relish or jam; but making a batch or two of juice is an attractive way to profit from plenty. Homemade juice is a good eye opener at breakfast and an agreeable and economical alternative to soft drinks. Try it as a base for punch or mixed drinks.

And there's an added benefit: Producing homemade juice allows you to control the amount of sugar and salt.

To preserve fruit and tomato juice you need a boiling water bath canner. Department and hardware stores are well-stocked with the navy blue granite canners at this time of year. For most household canning, the smaller canner with a rack that holds seven (500 mL/16 oz) jars is convenient, and sits comfortably on stoves.

You must also use canning jars. These are reusable, but they must not have any nicks or cracks.

The 500 mL/16 oz size is handy for juice; but, as the canning season nears the end, this size is often hard to find. Stock up now if you want to make juices later in the month. As well, check your supply of the two-piece lids. Every time you use one of these jars for canning you must use a new disc. The band can be used again and again, as long as it's not bent or rusted.

To prepare jars and lids for canning, first wash in hot soapy water, then rinse. Because the jars and contents are going to be processed in the boiling water bath, the jars do not need to be sterilized. They should, however, be warmed briefly with boiling water or in the oven. Washing and keeping warm can be done in a dishwasher. The disc part of the lid must be boiled for five minutes immediately before putting on the jars.

Fill the boiling water bath canner about half full with hot water and set over low heat to keep warm while preparing the juices. Fill jars, using a funnel, and leaving 1/2-inch headspace. Wipe off any juice that may have dribbled on to the rim, then centre the disc on the jar and screw on the band. Set each filled jar on canner rack, lower rack and add more hot water to the side of the canner until there is one inch of water over the top of the jars. Cover, bring to a full rolling boil, timing from this moment. Keep the canner boiling as hard as possible.

At the end of the processing time, raise the rack, and with tongs transfer jars to cool on a rack out of a draft. Do not turn jars upside down or tighten the bands. Let cool for 10 to 12 hours; check that the convex disc has snapped down into a concave position. Refrigerate and use the contents of any jars that have not sealed properly within a day or two. Note: A boiling water bath canner can be used to can only fruits and tomatoes. All other vegetable, seafoods and meat can be safely preserved only by freezing or using a pressure canner. Homemade Tomato Juice Juice is one of the very best ways to use up that glut of beefsteak tomatoes. Use the juice for quick healthful snacks or drinks with meals, or fancy up with lemon juice, Tabasco, freshly ground pepper and vodka, if desired, for pre-dinner cocktails. 1 4-litre basket ripe red tomatoes, about 3.2 kg/7 lb 1 1/4 tsp salt (approximate)

1 1/4 tsp citric acid (available in drug stores) or 5 tbsp reconstituted lemon juice

Prepare 5 (500 mL/16 oz) canning jars and lids according to instructions above.

Wash tomatoes thoroughly, remove cores and any blemishes. Cut tomatoes into quarters; there should be about 18 cups.

Place tomatoes in a large heavy-bottomed saucepan; crush lightly with a potato masher to create juice and set over high heat. Bring to a boil, crushing and stirring almost constantly to extract the juice, prevent burning, and to break down the tomatoes as quickly as possible. Reduce heat and simmer for 5 minutes. Press juice through a food mill equipped with a fine disc, a sieve or a conical ricer. Wash saucepan. Return juice to pan and heat to boiling.

Pour into prepared jars, leaving 1/2-inch headspace. To each jar add 1/4 tsp salt and either 1/4 tsp citric acid or 1 tbsp reconstituted lemon juice. Seal and process in a boiling water bath for 35 minutes. Remove jars and allow to cool on a rack before testing for seals, labeling and storing away from heat, light and damp. Serve cold; shake before using. Makes 5 (500 mL/16 oz) jars, plus enough unprocessed juice to chill in the refrigerator for the cook and a friend. Peach Nectar Before peaches slip away for another year, you might like to try something new - a thick peach nectar. Serve chilled over ice with a slice of orange. Choose fragrantly ripe, juicy peaches for making into nectar. 1 4-litre basket peaches, about 2.6 kg/5 3/4 lb 4 cups water 1 tsp ascorbic acid, available in drug stores 2 tbsp lemon juice 1 1/2 cups granulated sugar

1/2 cup orange juice

Prepare 7 (500 mL/16 oz) canning jars and lids according to instructions above.

Wash peaches, pit and cut into slices about 1/2-inch thick. There should be about 20 cups of slices. In a large heavy-bottomed saucepan combine peach slices with 1 cup of water, ascorbic acid and lemon juice. Cover, bring to a simmer over medium-high heat, stirring frequently. Reduce heat to simmer the peaches until they're tender, about 30 minutes. Pure through the fine disk of a food mill, a sieve or best of all, a conical ricer. For a smooth nectar, whirl the liquid, in two batches, in a blender.

Meanwhile, wash pan; combine sugar and remaining water in pan and bring to a boil, stirring. Add orange juice and peach pure; bring just to a simmer.

Fill jars, leaving 1/2 inch headspace. Seal and process in a boiling water bath for 15 minutes.

Let cool, check seals and label; store away from heat, light and damp.

Makes 7 (500 mL/16 oz) jars, plus enough for a frosty glass to enjoy with the last sunny rays of the season. Shake before using. Concentrated Grape Juice

Ontario blue grapes, of which the Concord is the best-known variety, make a rich-flavored deep purple juice. It's sensible to make a slightly concentrated version - fewer jars to process - and at serving time mix with sparkling or plain cold water and ice cubes. For an unsweetened juice, simply leave out the sugar. Then, when serving, add sugar, honey or a sugar substitute along with the water. 1 4-litre basket blue grapes, about 2.1 kg/4 1/2 lb 5 cups water cups granulated sugar, approximate

Prepare 5 (500 mL/16 oz) canning jars and lids according to instructions above.

Rinse grapes, remove from stems, and measure. There should be about 12 cups. Place in a large heavy-bottomed saucepan with the water. Cover, bring to a gentle boil and immediately reduce heat to simmer until grapes are very tender, about 30 minutes. Strain through a colander lined with a double thickness of rinsed fine cheesecloth, or through a dampened jelly bag. Press grapes to extract all the juice possible. Wash saucepan; measure juice.

Return grapes to saucepan, adding 1 tablespoon sugar per cup juice. Bring to a simmer; taste and add more sugar if desired. Immediately pour into prepared jars, leaving 1/2 inch headspace. Seal and process in a boiling water bath for 10 minutes. Remove and cool before checking seals, labeling and setting in a cool, dark and dry place for storage.

Toronto Star (ON)
FIN
FOOD, Wednesday, September 4, 1985 330 mots, p. D4

Peppers, tomatoes give lift to ground beef

Good buys on peppers and tomatoes at the supermarket will come in handy for giving ground beef a boost this week. And here's a recipe from The Victory Garden Cookbook (Random House, $25.95) to help. Chili-Stuffed Peppers 6 large sweet peppers Salt and pepper 1 to 2 small hot peppers (optional) 2 tbsp vegetable oil 1 1/2 cups chopped onions 1 1/2 cup chopped sweet peppers 1 to 2 tsp chopped garlic 1 lb (500 g) ground beef 1 1/2 to 2 cups seeded and chopped tomatoes 1 tbsp chili powder 1 tsp granulated sugar 2 cups cooked kidney beans

1 cup grated Cheddar cheese (optional)

Preheat oven to 375 degrees F. Cut tops off peppers and set aside. Part of them may be chopped and used in the filling. (If peppers are irregularly shaped and might topple, halve them lengthwise). Scoop out insides with a sharp-edged spoon. Blanch in boiling water for 3 to 5 minutes. Remove and chill in cold water. Drain well and pat dry before stuffing. Season cases with pepper and salt before filling.

Clean and finely chop hot pepper. In a large frying pan, heat oil and add onions, chopped sweet and hot pepper. Cook until wilted and softened. Stir in garlic; cook 30 seconds. Push vegetables to one side and lightly brown beef. Pour fat from pan. Stir in tomatoes, chili powder and sugar. Taste and season with salt and pepper. Cover pan and cook 5 minutes. Add kidney beans; cook slowly 15 to 20 minutes or until thickened. Taste again for seasoning.

Oil baking dish. Fill pepper shells with meat mixture. Top with cheese. Bake 20 minutes or until heated through. (To make a Spanish-style stuffing: omit beans and add 1/2 cup raisins, 1/4 cup chopped stuffed olives and 1/2 cup toasted almonds or pine nuts. Season with cinnamon and cloves. Add cooked rice if desired). Makes 6 servings.

Toronto Star (ON)
FIN
BUSINESS TODAY, Wednesday, September 4, 1985 177 mots, p. E4

Food company expanding plant and hiring 130

CP

TRENTON - TRENTON (CP) - Stouffer's Food Canada says it will undertake a $13 million expansion of its Trenton frozen food plant, creating 130 new jobs by next summer.

The expansion, aided by an incentive loan of $2.5 million from the provincial government, will also yield benefits to the agriculture industry supplying the plant, the company said yesterday.

Ontario Industry Minister Hugh O'Neil, also the local member of the Legislature, said it is estimated the company "will require 4.3 million pounds (1.95 million kilograms) of Ontario raw products over the next two years to meet projected sales."

The plant, which now has 170 full-time employees, uses cheese, meat and numerous other agricultural commodities to produce the entire line of Stouffer products.

Bob Bishop, president of Stouffer's Food Canada, a division of Nestle Enterprises Ltd., said the company's domestic and export sales are expected to increase significantly as a result of the expansion.

The plant supplies all of the Canadian retail market as well as exporting its products to Britain.

Toronto Star (ON)
FIN
REVIEW, Thursday, September 5, 1985 400 mots, p. C2

Fun at Front & garlic

Jacqueline Swartz

The Penelope enjoys a glittering location across the street from the O'Keefe Centre, on Front Street's new restaurant row. It's decorated in the Greek Island style - white stucco, arches, hanging rustic tapestries and wooden beams. Outside the spacious restaurant there are plenty of tables for those inclined to watch the strolling theatre-goers.

The basic Greek fare is good but with some odd flaws. The cold appetizers plate ($5.95) is enough for two or three. It includes zadziki (a yogurt dip with shreds of garlic), taramasalata (a smooth fish roe dip), succulent marinated octopus and feta cheese. It also includes an eggplant dip (melizanasalata) creamed beyond recognition, and gray hard tomatoes. Why? The St. Lawrence Market, now bursting with summer vegetables, is just down the street.

Delicately fried zucchini accompanied by a potato-based garlic dip (kolokithia me skordalia) is common in Greece but rare in Toronto. Penelope's version is worth trying, especially if you're a brazen garlic lover ($4.95).

As an entree, my companion tried the garithes gouvetsi ($11.95) and found the baked shrimp tender and the tomato sauce light. The crust of feta cheese was an appealing touch. Biftekia ($8.95) is basically chopped meat. Grilled and enhanced by parsley, basil and onion, it can be mouthwatering. The Penelope's biftekia, however, is marred by the mealy presence of too many bread crumbs. (Fortunately, in Greece they still haven't heard of hamburger helper.) It was served with boiled potatoes, rice and eggplant.

For dessert my companion chose a nut-filled baklava ($2.25). My galaktabouriko ($1.95) was a refreshing lemon scented custard, covered by thin filo pastry. With a litre of Greek wine ($12.50), tax and tip, our bill came to $55.90. - Jacqueline Swartz 33 Yonge St.

Front and Scott Street, 947-1159. Seats 100 inside, 80 outside. Full licence, major credit cards, wheelchair access, no smoking section, reservations necessary. Open Monday through Friday noon to midnight, Saturday 5 p.m. to midnight, closed Sunday. Appetizers $3.50-$5.00, Entrees $10-$15.

The Star's daily restaurant review

TABLE FOR TWO Penelope 33 Yonge St. (entrance on Front St.) 947-1159 Greek cuisine; seats 100 inside, 80 outside; entrees $10 to $15; fully licensed; open noon to midnight Monday to Friday, 5 p.m. to midnight Saturday, closed Sunday; wheelchair access to washrooms; non-smoking section; reservations recommended; takes major credit cards.

Toronto Star (ON)
FIN
LIFE, Thursday, September 5, 1985 666 mots, p. D8

Shelagh Vansittart sets own trend

Ellen Bot

Retailer Shelagh Vansittart has simplified her approach to fashion and furniture. The tall, lightly tanned owner of Shelagh's Homefurnishings on Hazelton Ave. used to try out unusual hair trends, ethnic jewelry and clothing she discovered on furniture buying trips around the world. "Now I only follow styles if I think they suit me."

Winnipeg-born Vansittart modelled for department stores in the '50s to earn money to travel on buying trips. She opened her store, Shelagh's Homefurnishings, in 1954. Vansittart stocks little merchandise now. She works with furniture and upholstery companies that provide custom service.

Here are her fashion and beauty philosophies:

Skin care: Cold water in the morning, Nivea cream at night and 10 minutes of facial exercises help Vansittart maintain her healthy complexion. She used to have facial massages when she travelled to the Orient on buying trips.

Vansittart is fortunate she never believed in sun worshipping. "I never thought it was a good idea to get a tan. It's very leathery looking." She always wears sunscreen when riding or skiing.

Makeup: "I wear tan makeup now instead of having a tan," says Vansittart, who sponges on Shiseido moisture mist streak foundation.

Her five-minute morning makeup routine includes accenting her hazel eyes with blue/green eye shadow and Revlon's black mascara. "Even when I don't wear anything on my face, I always wear eye makeup."

For a satisfactory scent, she mixes Bill Blass perfume with Diorissimo.

Hair: Ten years ago, Vinsittart switched from smooth hair to her current curly look. She washes her fine hair once a week with Breck shampoo for dry hair and sometimes uses L'Oreal's conditioner. She colors her own hair with L'Oreal's medium hair color product.

Hairdresser William Saab gives Vansittart a manageable hair cut. She styles it at home with a hair dryer and Braun's butane curling wand. "I use hot hair appliances as little as possible. My hair stays in place unless it rains."

She thinks her wavy hairstyle is better suited to the bold-shouldered look in fashion.

Fashion: "I don't believe in dressing to age," says Vansittart, who declined to give her own age. Since she has maintained her slim figure through exercise, she enjoys wearing stylish clothes.

Her wardrobe includes a Bedouin dress, a Japanese wedding kimono and three embroidered pyjama sets from China.

She wears classic clothes for formal occasions. A favorite outfit features white slacks, a bold-shouldered jacket and diamante earrings.

In the '60s, her interest in foreign fashions was displayed at her own dress store, Shelagh's in Lothian Mews. The store carried international styles including Indonesian sarongs, Mexican bridal dresses sold as party wear and ponchos from Guatemala.

Vansittart was critical of last year's art-inspired sweaters fad. "I prefer elegance. Art sweaters aren't elegant. When I buy a sweater, I look for texture and color."

She does find elegance in her Pucci silk blouses from the '50s that she wears over T-shirts. "They're works of art. I find them more classic than most clothes."

Fitness: "I do most of my exercises while I'm doing something else like watching television," says Vansittart, whose international athletic activities include climbing the Matterhorn and a week-long trek in Nepal.

Her 10-minute daily workout routine includes arms circles, leg lifts and 20 situps to strengthen her abdominal muscles. When she has to shape up for skiing, she does 100 deep knee bends while brushing her teeth.

Diet: "I think that the older you get, the less you have to eat. I'm not burning many calories in my job." Vansittart, who is 5 feet, 8 inches and weighs 130 pounds, doesn't always follow regular meal patterns. "I only eat when I'm hungry."

She was a vegetarian for three years during her 20s but has switched back to meat and poultry. "It was too hard to raise my family as a vegetarian. My husband thought I was crazy."

When she gets an occasional craving for sweets, she snacks on Dare cookies or Laura Secord's pecan roll.

Toronto Star (ON)
SAT
INSIGHT, Saturday, September 7, 1985 640 mots, p. B5

Tripping out on the tundras

Judy Cross Canadian Press

ESKIMO POINT, N.W.T. - ESKIMO POINT, N.W.T. - Dressing up in caribou-skin hunting clothing and camping in an igloo may not be everyone's dream vacation, but tourism outfitters here are banking on the adventurism of a few.

Three outfitters are offering packages which promise to give the uninitiated a taste of traditional Inuit life and a glimpse of the tundra's spectacular beauty.

The taste includes food: arctic char, caribou stew and muktuk, which is whale blubber. Regular southern Canadian fare, such as roast beef, is available for the timid. The packages range from one-day excursions to several nights of camping. The outfitters will adapt the packages to suit different tastes and pocketbooks.

The day trips are popular with tourists spending a few days in nearby Churchill, Man. More than 700 are expected to fly to Eskimo Point, a thriving Inuit community of about 1,000 on the west coast of Hudson Bay, for the day tour offered by Don Baker.

The tour, which usually costs about $65 a person depending on the size of the group, includes a traditional meal and a chance to try Inuit drum dancing.

Visitors are taken to the Inuit Cultural Institute, where they see a slide show and learn of Inuit customs, culture and language. Each person is taught how to write his name in Inuktitut syllabics.

"In Churchill they call this a side trip, but in Eskimo Point we say this is the highlight of the trip," Baker said.

Eskimo Point is an intriguing place. A visitor walking through the community might stop and chat with a woman scraping a sealskin on her porch or an artist carving from a block of soapstone.

The hamlet also has the distinction of having more independent businesses than any other community in the Keewatin region and people in Eskimo Point are known for their business acumen.

Besides its rich culture the area is teeming with wildlife. Not surprisingly, nature and the Inuit way of life are selling points for tourism operators.

Depending on the season visitors may see caribou, polar bear, beluga whales, seals, arctic fox or wolves.

Canada geese and snow geese nest every spring on the tundra about 20 kilometres from the community. For about six weeks each summer a few of the 260,000 geese walk into the hamlet, where they remain for the molting season.

The packages offered by Baker and local Inuit outfitters Mark Kalluak and Guy Alikut vary in price and length.

Baker and Kallauk, who work together, offer four different camping packages. On one fishing excursion, guests fish for lake trout after chopping a hole through about two metres of ice using an Inuit snow-knife and spoon. If snow conditions are correct they are shown how to build an igloo, which they may sleep in if they wish.

The most arduous trip takes in three nights of camping along the Maguse River by freighter canoe. Two guides, one stationed at the front of the boat to help navigate the rapids, take visitors through some of the most beautiful scenery in the region.

"This trip is for the hardier, more adventurous kind of person," Baker said. "There's a lot more work involved."

The Maguse River trip is also the most expensive. The six-day package costs $1,995 a person, not including airfare. The other packages cost $1,395.

All three outfitters offer strips to Sentry Island, a historic site which has tent rings, kayak rests and meat caches used by ancient Inuit. Other historic sites visited are an old Anglican mission and an abandoned trading post.

Alikut, who charges a flat rate of $175 a day, will provide hunting clothing made of caribou fur or modern down-filled clothes.

"I provide everything," Alikut said. "All the guest has to bring is a camera, lots of film and a toothbrush."

Toronto Star (ON)
SUN
NEWS, Sunday, September 8, 1985 457 mots, p. B7

We're losing clues to history of vanished inland Inuit group

CP

YELLOWKNIFE, N.W.T. - YELLOWKNIFE, N.W.T. (CP) - Archeology sites along the Mackenzie River are being steadily washed away, taking with them the only evidence of a unique Inuit culture, says archeologist Chuck Arnold.

Ten years from now 98 per cent of the sites will have disappeared, Arnold, senior archeologist with the Prince of Wales Heritage Centre, said.

"We can't excavate them all, but we hope to excavate a large number to find out what is being lost," he said.

There are no written or anthropological records of the Siglit people, an inland group whose way of life differed significantly from that of other Inuit. Between 2,000 and 4,000 Siglit lived along the Mackenzie River before they were wiped out by disease in the 1800s, Arnold said.

"Virtually nothing is known about pre-history in the area," he said.

Arnold has worked in the area around Tuktoyaktuk - in Canada's far northwest corner - and Fort Norman, a community about 650 kilometres to the south, for the last three summers.

His crew has found remains of a city called Gupuk, in which the houses were made of driftwood and covered with sod.

The houses show that unlike other Inuit, who lived in snow houses on the sea to hunt seals, the Siglit lived on land. Siglit villages also were considerably larger. A community of 100 would be considered large for other Inuit, but small for the Siglit, whose villages usually numbered between 400 and 600.

The Siglit were a whaling people who made a base at the mouth of the river to hunt the rich beluga population. As the whales made their way into shallow water up to 300 kayaks of hunters would spear them.

After the hunt people would stay in the area long enough to dry the meat and store it in caches before roaming elsewhere to hunt and fish for the rest of the summer. In the winter they would return to the driftwood houses and live off the larder built up during the summer.

Arnold guesses that Gupuk, about 45 kilometres upstream from Tuktoyaktuk, was occupied as early as the 1600s. The inhabitants of the city and others further downstream were all but exterminated by a series of diseases in the 1800s.

Inuit from Alaska and other parts of the Canadian Arctic moved into the area and their culture swamped that of the Siglit, he said.

Gupuk was one of the latest settlements and most of the remains of the city already have been washed away.

Seven other sites along the Mackenzie River have disappeared, as well as several more in the Tuktoyaktuk area. A few smaller sites also have been lost, he said.

Toronto Star (ON)
FIN
NEWS, Monday, September 9, 1985 917 mots, p. A15

AIDS has the world running scared

Arthur Spiegelman Reuter news agency

NEW YORK - NEW YORK - Fear of AIDS is spreading more rapidly than the disease itself, as headlines in a hundred languages around the world warn of a new "Black Death."

Acquired immune deficiency syndrome - for which there is no known cure - has us running scared.

Nations are coping with the disease in various ways: Some, like China, have banned blood imports as a precautionary measure; others, like Zaire, have simply closed their eyes, refusing to admit the disease exists.

Reasons for the latter range from ideology, as in Iran and the Soviet Union, to fear of harming tourism, as in Kenya.

Students barred Nowhere is fear of the deadly viral disease more rampant than in the United States, which has most of the world's 14,000 known cases. Expressions of that fear are reported daily: * Children with AIDS are barred from classes in several states; * A Manhattan priest scolds his parish for lacking Christian charity in refusing to approve an AIDS hospice; * Sheriffs' deputies in Stamford, Conn., don rubber gloves to escort a murder suspect with AIDS into court and 14 jurors ask to be excused from hearing the case.

Health workers talk of a panic that has isolated victims and broken up families, creating fears not only in the groups at greatest risk of contracting the disease - homosexuals and intravenous drug users - but in the population at large.

Canada is not removed from the hysteria.

This country has recorded 299 cases of AIDS - 264 men, 17 women, 10 boys and 8 girls. So far, eight of the children and 140 of the adults have died.

Ontario has registered 121 cases of Canada's total; of these 50 have died and 71 remain alive.

Medical experts call AIDS the "Black Death" of the 20th century, even though, unlike the bubonic plague, it is not an airborne disease but one relatively difficult to transmit.

The bubonic plague killed only 40 per cent of its victims; AIDS, given time, claims 100 per cent.

"It is already as serious and devastating a scourge as I can name in memory," says Dr. Anthony Fauci, head of the U.S. National Institute of Allergy and Infectious Diseases.

Changing lifestyle

Heterosexuals, who account for only 1 per cent of AIDS victims in the United States, talk of changing their lifestyles and increasingly avoid contact with homosexual men, who make up 73 per cent of all U.S. cases.

Statistics fuel the fear. AIDS has become the biggest single killer of unmarried men aged between 25 and 44 in San Francisco and New York city. Murder is second.

AIDS, which renders the body's immune system powerless to fight infections, is transmitted primarily through sexual contact when semen containing the virus enters the blood stream. It can also be contracted through donated blood or contaminated needles. The ailment may then take two to six years to develop.

In San Francisco, often called "the gay capital of the United States," a survey of 500 homosexual and bisexual men found that fear of the disease had changed their sex lives.

They said their number of sexual contacts fell to 1.2 a month and only one in five said he had sexual contact with a man other than his primary sexual partner in the past 30 days.

Although the disease largely hits homosexuals in the United States and Europe, the major victims in central Africa, where the virus is believed to have started and is rampant, are heterosexuals.

Scientists theorize the disease began in monkeys and spread to humans through bites or consumption of monkey meat.

Meanwhile, fears about the disease grow. In France, doctors say they have isolated a new disease called "AIDS psychosis."

Worried officials in Sweden, which has 27 reported AIDS cases compared to more than 12,000 in the United States, distributed a brochure this summer to overseas-bound tourists. It carried a simple warning: Never Love a Stranger.

Newspapers in Uganda report hundreds of AIDS deaths in the past five years and the largely superstitious rural folk believe AIDS is witchcraft.

Other countries Here is how AIDS is being handled in some other countries: * Soviet Union: The disease is almost ignored by the press and most people are unaware it exists. A July 21 article in the paper Moscow Truth reported the disease had spread to all continents, but made no mention of Soviet cases; * Brazil: With 415 reported cases, Brazil has the largest number of victims of any Latin American country, but its health ministry recently rejected calls for mandatory testing of blood donations for the AIDS virus, saying that existing tests were not accurate enough; * West Germany: With 250 known cases, doctors are recommending monogamy and even chastity as the best protection, an imposed morality that prompted one doctor to call AIDS "a fascist illness;" * East Germany: Although there have been no known cases, East Germany has set up a committee to monitor AIDS, believing it is only a matter of time before the disease appears; * Egypt: The government is considering blood tests for all arrivals from the United States and other countries, and is instructing its embassies to issue visas only to those with certificates proving they do not have the disease; * Australia: Fears have increased in the past two months after three Sydney women developed AIDS antibodies through artificial insemination. Now all blood, sperm and organ donors must sign legally binding declarations that they are not in the high-risk group.

Toronto Star (ON)
FIN
NEWS, Tuesday, September 10, 1985 498 mots, p. A6

He's feeling 'just sensational' kidney transplant patient says

William Clark Toronto Star

John MacRae, who almost missed kidney transplant surgery last month, is now feeling "sensational, just sensational."

"I just feel so fortunate," MacRae said yesterday, recalling how he was notified in the nick of time that a kidney was finally available.

The 42-year-old Willowdale man was at the Canadian National Exhibition Aug. 29 when 40 Metro police officers, plus dozens of security officers and midway hawkers, mounted a 2 1/2-hour search for him.

If a couple more hours had passed, Toronto General Hospital would have contacted the next recipient on its waiting list. Instead, MacRae was found and received his kidney early the next day.

"No comparison'

"When I was wandering around the Ex, I had no indication I'd get a kidney for another five years," said MacRae, who for five years had to undergo kidney dialysis treatments three times a week.

In a hospital interview yesterday, MacRae counted his blessings and looked forward to enjoying the pleasures most people take for granted.

"There's no comparison between being a dialysis patient and having a kidney that functions," he said.

MacRae has been able to abandon a strict diet, under which "I basically lived on sandwiches, just plain meat sandwiches."

Now, he exulted, "I can eat whatever I want."

But he's waiting to be released before indulging his passion for peanut butter.

MacRae said he wants his first taste of that treat to be just right.

Take it easy

"When I get home, I'm going to get a fresh loaf of bread and some real good peanut butter. This is something I haven't had for five years . . . just like chips and vinegar."

MacRae said he hasn't been told when he'll be released and "I'm not pressing - I've waited a long time for this."

Once back at his Antibes Drive home, MacRae will have to take it easy for a while.

"The first year, I'm on a lot of drugs and I'm wide open to infection," he said. "I don't imagine I'll be out seeking a job for at least eight months. They say you need at least one year before you're sure you're going to keep the kidney for any length of time."

Regular job

A regular job is something MacRae, a former bartender and food and beverage manager, desperately wants.

"I'm jealous of those people who work 9 to 5," MacRae said. He's been living on about $500 a month in government assistance since going on dialysis treatment.

Within a couple of years, when he's "a normal human being and earning a dollar," he wants to wed Heather Peterson, his girlfriend of 13 years.

Although MacRae is feeling fine - "The way they look after you at this hospital you can't go wrong" - he hopes people will remember those still undergoing dialysis.

"I want people to recognize the need to sign those driver's licence (organ donation forms)," he said. "You give a person a second chance at life."

Toronto Star (ON)
FIN
FOOD, Wednesday, September 11, 1985 1345 mots, p. D1

Hot Stuff Hot recipes are worth investigating

David Kingsmill Star food writer

When Sam Hunter eats hot food, he doesn't mess around: "I had eaten a couple of one-pound chile relleno burritos that were so hot they drained my sinuses, scalded my throat, and temporarily turned the tendons in my elbows and knees to water."

This chili recipe from author L.A. Morse is great, but be warned: The version prepared in The Star Test Kitchen was too hot for some of our testers. Sam, on the other hand, would probably have found it mild.

Morse has different types of chilies sent to him from California, Mexico and New York by friends. Most of the chilies are not available here. The recipe he provided called for 2 tablespoons of mild California chili powder, 1 tablespoon of hotter New Mexico chili powder, 1 tablespoon each of ground (dried) ancho, pasilla and mulato peppers, a chili de arbol to taste, and 3 canned chipolte chilies finely chopped. Each chili lends a distinctive taste and aroma to the dish, says Morse. Star home economist Mary McGrath adapted Morse's recipe, however, using chilies available in Toronto, and her version follows. Morse tasted McGrath's version last week, raised his eyebrows, smiled, and pronounced it excellent and very close to his own. Sam Hunter's Killer Chili Preparation time: 40 minutes Cooking time: 90 minutes plus reheating time Chilling time: Overnight 2 lb (1 kg) boneless stewing beef Olive or vegetable oil 2 to 3 cups chopped onions 1 whole head garlic, finely chopped 3 tbsp mild Mexican chili powder 2 tbsp each: ground pasilla and chipolte chilies 1 tbsp ground red chilies Salt and pepper 5 tbsp ground cumin 1 1/2 tsp celery seeds 1 to 2 tbsp all-purpose flour or masa harina 1 28-oz (796-mL) can Italian plum tomatoes Grated Jack or brick cheese

Salsa Cruda (recipe follows) Trim any excess fat from beef, cut in 1-inch cubes. Brown meat in 2 to 3 tablespoons of hot oil. Add onion and garlic, cook until soft, about 5 minutes. Add chili powder and ground chilies. Season with salt and pepper. Stir in cumin, celery seeds and flour; cook 5 minutes. Gradually add tomatoes and juice to desired consistency. Simmer covered, 90 minutes or until beef is tender, stirring often. Cool to room temperature and refrigerate overnight.

Serve very hot. Top with cheese and serve with cornbread or garlic bread and Salsa Cruda. Makes 8 servings. Salsa Cruda "The name means "raw sauce' but it is really more like a salad and is the perfect accompaniment for a spicy Latin American stew, tacos, or grilled or barbecued meat," says L. A. Morse." Preparation time: 15 minutes Chilling time: 1 hour 3 to 4 large ripe tomatoes, peeled and coarsely chopped 1 medium onion, chopped

1/2 bunch fresh cilantro, coarsely chopped 3 to 4 pickled serrano or jalapeno peppers, chopped 1 tbsp vinegar

Salt and pepper Mix all ingredients and refrigerate an hour before serving. (Canned jalapenos may be used instead of the pickled kind.) Makes 6 servings. Chile Verde "The classic Mexican Chile Verde uses tomatillos - Mexican green tomatoes," Morse says. "But in Ontario, cans of tomatillos are either impossible to find or outrageously expensive. This variation eliminates the tomatillos but sacrifices none of the flavor. Fresh coriander gives a Chile Verde color and distinctive taste." Coriander can usually be found at Asian grocery stores. It's also known as Chinese parsley and cilantro. "A true green chili uses pork but chicken or lamb will work equally well in this recipe." Preparation time: 25 minutes Cooking time: 40 to 50 minutes 2 lbs (1 kg) boneless pork Olive or vegetable oil 1 large bunch fresh coriander 1 whole head of garlic 2 or 3 hot green chiles, fresh or canned 2 large onions, finely chopped

1/4 cup orange juice

1/4 cup lemon juice Salt and freshly ground pepper

Water

Trim any fat from pork; cut into 1-inch cubes. Heat 2 tablespoons oil in a heavy saucepan. Add pork cubes; cook until brown on all sides, about 5 minutes. Remove pork with a slotted spoon. Pure coriander (about 2 cups), sliced garlic cloves and chopped chilis in a food processor. Add more oil to saucepan if necessary. Add coriander mixture and cook, stirring, 2 minutes. Add onions, cook 2 minutes. Stir pork into onion mixture. Add orange juice, lemon juice, salt and pepper to taste and enough water to prevent pork from sticking to the bottom of the saucepan. Simmer until pork is tender, about 30 to 40 minutes. Serve with rice or steamed potatoes. Makes 6 servings. Pozole

"One thing I learned . . being broke," says 78-year-old Jake Spanner in The Old Dick. "I'd . . . learned to cook up a storm using spare parts, the kind of stuff that ordinarily went into pet food." Pozole is one very inexpensive dish using "spare parts" but the taste is hardly pet food. "It's truly a one-dish meal," says Morse, "with soup, meat, beans or corn, and salad all in one bowl. It requires very little preparation time, but like many good stews, quite a lot of cooking time." Preparation time: 30 minutes Cooking time: 4 hours 3 lbs (1.36 kg) pork hocks and/or pork necks 2 lbs (1 kg) chicken backs 4 large onions, coarsely chopped 10 peeled garlic cloves 1 tsp salt 25 whole peppercorns Water (about 10 cups) 1 lb (500 g) pork shoulder, cut into one-inch cubes 1 19-oz (540-mL) can hominy or chick peas (garbanzos), drained and rinsed 1 onion coarsely chopped 6 radishes, coarsely chopped

1/2 head iceberg lettuce, coarsely chopped 1 lime, cut into quarters Dried oregano, to taste

Ground chili powder, to taste

Combine the first seven ingredients in a large heavy pot (water should just cover everything), bring to a boil, cover, reduce heat, and simmer three hours, skimming the fat from the stock periodically. Remove pork and chicken, pick meat clean of bones and fat and reserve. To the stock add the pork shoulder cubes, bring back to a boil, reduce heat and simmer 40 minutes or until pork is tender. Add hominy or chick peas and the reserved meats. Simmer 10 minutes longer.

To serve, put generous amounts of the pozole into large bowls. Each diner, to his or her taste, puts in the chopped onion, radishes and lettuce, a squeeze of lime and a sprinkle of oregano and chili powder.

Crisply fried tortilla chips can be eaten with the pozole or dropped into the stew like croutons. Serves four hearty appetites. Quesadillas

"Queso is Spanish for cheese and quesadillas are the Mexican equivalent of a grilled cheese sandwich," says Morse. "Quick and easy to prepare, quesadillas make a great snack or first course with drinks, although Sam Hunter has been known to have them for breakfast." Warning: These are so good they're addictive. Flour tortillas are available frozen in specialty stores, about 12 to a package, and work better than corn tortillas. We found them - and all the chilies we needed - at the House Of Spice in Kensington Market. Morse recommends using canned jalapeno chilies or roasted and peeled fresh jalapeno chilies, but we used 12 pickled jalapenos straight from a jar bought at the supermarket. Preparation time: 10 minutes Cooking time: 3 minutes each 12 flour tortillas

1/2 lb Brick cheese (or Monterey Jack), grated 12 jalapeno chilis

Oil for frying

Get enough cheese to cover half a tortilla. Sprinkle 1 chopped jalapeno on the cheese. Fold tortilla over (makes a half moon). Just cover the bottom of a skillet or fry pan with oil and heat. Fry tortilla on one side until golden brown, about 1 1/2 minutes (but be careful; they brown very quickly and burn easily). Turn and brown other side. Remove. Cut into three or four slices for finger food. Makes 12 servings.

All recipes except the pozole and quesadillas were tested in the Star test kitchen by Star home economist Mary McGrath. The pozole and quesadillas were tested by food writer David Kingsmill.

Toronto Star (ON)
FIN
FOOD, Wednesday, September 11, 1985 694 mots, p. D4

Try ice cream with rhubarb squares

Mary McGrath Toronto Star

If warm rhubarb squares with ice cream sound good, this recipe is for you. Mrs. V. M. McKinley of Woodbridge sent a copy after she read Mrs. Ardill's request. The recipe is from one of the Mennonite cookbooks in her collection. Rhubarb Squares Crust: 1 cup sifted all-purpose flour

3/4 cup rolled oats 1 cup brown sugar, packed

1/2 cup melted butter 1 tsp ground cinnamon Filling: 4 cups diced rhubarb 1 cup granulated sugar 2 tbsp cornstarch 1 cup water

1 tsp vanilla Pre-heat oven to 350 degrees F. Mix ingredients for crust until crumbly. Press half into a greased 9-inch square baking pan. Top with rhubarb. Combine sugar, cornstarch, water and vanilla. Cook until thick and clear, pour over rhubarb. Sprinkle with remaining crumbs. Bake 35 to 40 minutes. Cut in squares while still warm. Serve plain or with ice cream. Makes 8 servings. Tamale Pie The price of tomatoes and peppers has never been better, so this recipe for Nellie Marshall is well-timed. 3 cups water 3 1/2 tsp salt 1 cup cornmeal 3 tbsp shortening 1 medium onion, chopped 1 small green pepper, chopped 1 lb ground steak

1/2 tsp chili powder

4 medium tomatoes, sliced

Pre-heat oven to 375 degrees F. Add 1 1/2 teaspoons salt to water, bring to a boil. Slowly add cornmeal in a steady stream, stirring constantly. Cook over low heat, stirring often, for 10 minutes. Remove from heat.

Melt shortening in a frying pan, add onion and pepper, cooking until limp but not brown. Add ground meat and cook until brown. Stir in chili powder and remaining salt. Remove from heat. Spread half the cornmeal mixture over the bottom of a medium-sized casserole. Cover with a layer of tomatoes, then add all the meat mixture. Add remaining cornmeal; top with remaining tomatoes. Bake 25 minutes. Makes 4 servings. Brenda Wain's Cheese Bread Cheese bread is a big seller at bakeries these days and if A. Norris wants a recipe that uses yeast, here's one Brenda Wain of Hamilton likes to make. 2 tsp granulated sugar

1/2 cup warm water 2 packages active dry yeast 2 tbsp granulated sugar 1 tbsp soft shortening 2 tsp salt 2 cups scalded milk 2 1/2 cups grated old Cheddar cheese 6 cups all-purpose flour 1 tsp dry mustard

1/2 tsp paprika Melted butter

1/4 cup grated old Cheddar cheese

Dissolve 2 teaspoons sugar in water, then sprinkle yeast over top and let stand 10 minutes. Stir well.

Add 2 tablespoons sugar, shortening and salt to hot milk. Stir to dissolve. Pour into a large bowl, add 2 1/2 cups cheese, stir and cool to lukewarm. Stir in yeast mixture.

Sift about half the flour with mustard and paprika. Blend with cheese and yeast mixture. Beat well with a wooden spoon. Add enough remaining flour to make a soft dough, mixing well with hands. Turn out on to a floured surface. Knead until smooth and small bubbles appear under the surface. Form into a ball, put in a greased bowl and cover with a damp cloth. Let rise until double in volume, about 1 hour.

Punch down, let rise again until double in volume, about 30 minutes.

Punch down; divide into two equal parts. Shape into loaves and put in two greased 9- by 5-inch loaf pans. Brush with melted butter. Let rise until double in volume, about 1 hour. Bake in a pre-heated 375 degree F oven for 40 to 50 minutes or until the loaves sound hollow when tapped. Cover loaves loosely with aluminum foil if they start to brown too much on top. Remove from oven, brush tops with melted butter and sprinkle with 1/4 cup grated cheese. Return to oven just long enough to melt cheese. Turn loaves out on racks to cool.

These recipes are not tested in The Star kitchen. Send requests and recipes to Recipe Exchange, Star Test Kitchen, Toronto Star, One Yonge St., Toronto M5E 1E6. We regret that requests cannot be taken over the phone and that letters cannot receive a personal reply.

Toronto Star (ON)
FIN
FOOD, Wednesday, September 11, 1985 651 mots, p. D14

French chefs war over cuisine styles

Reuter

PARIS - PARIS (Reuter) - A battle has broken out in the great kitchens of France as traditionalists accuse Nouvelle Cuisine chefs of bastardizing the fine cooking that was once the nation's pride.

For the past 20 years, critics have jeered at the elaborate concoctions dished up by the new school of culinary masters. With statistics showing that more than 100 French eating places go out of business each month, they are also holding the young chefs responsible for the demise of the old-fashioned bistro.

Not so, says the man known to the public as the high priest of La Nouvelle Cuisine, food critic Christian Millau.

"This is just an old-fashioned attitude, typical of people obsessed with the past who refuse to look toward the future," he says.

An economic reporter turned gourmet, Millau brought the Nouvelle Cuisine concept of easily digested food to the public eye in 1969, when he launched the Gault-Millau guide of gastronomy.

The upwardly mobile Frenchman's bible to good living - which also appears as a glossy monthly magazine - the guide directed a steady stream of abuse against the fattening gravies and large portions served by traditional French chefs.

Instead, Millau sang the praises of a new breed of cooks creating light digestible dishes that attempted to bring out an ingredient's natural flavor rather than swamp it in sauce.

But the changing face of the French food landscape recently prompted the press to turn on the man who gave international reputations to chefs such as Michel Guerard and Alain Senderens.

In a cover story titled "The Assassins of French Cuisine," the weekly magazine Le Nouvel Observateur said Millau's infatuation with what it described as a pompous, over-rated and over-priced cuisine was corrupting the art of fine food.

The minute portions of barely baked vegetables dished up with thin slices of meat on king-size plates that described itself as Nouvelle Cuisine were a trickery and a fraud, it said.

The recipes were designed for a new class of young, body-conscious and sharp-toothed executives "who leave the table hungry enough to devour their fellows," it said.

Traditional gourmets sneer at such dishes as carrot and kiwi fruit salad, vanilla-steamed lobster, pike with rhubarb sauce, or crumbed macaroni with cheese and gooseberry jelly.

Says Millau: "They jeer Nouvelle Cuisine chefs for stewing duck in mango sauce. But it's no more outrageous than duck with peach or "a l'orange,', an old recipe that enraged the critics 200 years ago when the orange first came to Europe.

"I didn't invent Nouvelle Cuisine, I simply gave a name to a new style of cooking born in the sixties, the same way someone invented the word "impressionist' for a new school of art.

"The French were recovering from the austerity of the war. They were sick of the heavy traditional foods, the dusty restaurants. They wanted an easily digestible cuisine and cheery restaurants where eating out was like going to the theatre."

This is what traditionalists reject, saying the new chefs put more emphasis on ostentatious crockery and decor than on the quality of their food, where color and presentation are all.

Millau's success in attracting people with money to such restaurants has aggravated the growing financial difficulties faced by the small family bistro, Le Nouvel Observateur said.

But Millau says the death of the bistros is the result of economically hard times, the increasing horde of tax inspectors and the problems of small family businesses in a modern world where children often refuse to take over a struggling enterprise from their parents. "The old breed of restaurant, where the wife did the cooking, the children served table and the buying was done on the sly, may have had its charm but it belongs to another age," he says. "These are times of change. It's no use crying over spilled milk and accusing the Nouvelle Cuisine chefs."

Toronto Star (ON)
FIN
FOOD, Wednesday, September 11, 1985 1245 mots, p. D2

Some recipe gems for cooking with pearl onions

Elizabeth Baird

Think of tiny, crisp and mild pearl onions as a labor of love. The labor is in the peeling, and you only bother for people you love. A lot.

All silvery white with papery skins, they make a brief early fall appearance at greengrocers and farmers' markets. They're favorites with picklers, and I presume they're the ones who snap them all up.

In any case, if you like these onions and you're a wise cook, you'll buy your supply now. Otherwise, when the mesh bags of reasonably priced pearl disappear, and you want a pound or two to garnish a roast or add to a beef stew, you'll be out of luck. You may have to resort to the imported boxes of pearl onions, priced just below the jewel that gives them their name.

All gardeners will know how we get these tiny onions, but for the non-gardeners, here's how they come to be.

Growing large onions, the kind we chop up for general cooking, is a two-year proposition. The first year, the seeds are sown and the bulbs harvested when they're about 3/4-inch in diameter. These are the pearls. The onions are dried and stored until the next spring. They go into the ground early, to emerge as the 3- to 4-inch cooking bulbs that last us all winter. These do not make elegant cocktail onions.

There's no reason why all tiny onions have to be the white variety. It's just that the white are popular with pickle manufacturers. Recently yellow and red "pearls" have appeared on the market and they are attractive cooked and in pickles. Here are a few dishes to try with the pearls while they're cheap and abundant.

Peeling small onions

Think about this task as you choose your onions. The tinier the onions, the longer they take to peel. Naturally, the tinier, the better. Boiling water, however, does help. Place onions in a heatproof container - a large metal bowl is ideal - and cover with boiling water. Let stand one minute. Drain and refresh under cold water. With a sharp knife, start to peel off the thin outer skin. It's considered cheating if you cut into the first thick layer to make the job easier, but that's up to your conscience. As with all these time-consuming tasks, it's a good idea to enlist loved ones. How long they'll love you when you ask them to peel a bag of pearl onions is another matter. Pearl Onions And Brussels Sprouts Keep this attractive and tasty duo in mind for your Thanksgiving dinner. 3 cups peeled pearl onions, about 1 lb (450 g) 1 lb (450 g) Brussels sprouts, trimmed

1/4 cup butter 1 cup chicken stock

1/4 tsp salt Pinch each cayenne and freshly ground pepper 1 bay leaf

1/4 cup finely chopped parsley

Cut a shallow "X" in the bottom of the onions and Brussels sprouts. In a medium-sized, heavy-bottomed saucepan melt the butter over medium heat. Add the onions; fry for 5 minutes. Cover and cook gently for 5 minutes longer or until tender crisp.

Add the sprouts, stock, salt, cayenne, pepper and bay leaf. Cover, bring to the boil, reduce heat to simmer until sprouts are tender, about 10 to 15 minutes longer. Remove bay leaf; drain, reserving the stock for a hearty soup. Transfer to a heated serving bowl and sprinkle on parsley. Serves 6 to 8. Sweetly Sour Pearl Onions And Raisins This is a great dish to take to a pot-luck supper. Depending on the other dishes there, you can serve the piquant but mellow onions at room temperature as an appetizer on crisp Melba toast. Or spoon into a bowl to serve with a cheese and cold meat platter. Hot, they're an excellent companion to chicken, duck, game hens or turkey. 6 cups peeled pearl onions, about 2 lb (900 g) 2 tbsp oil 1 large clove garlic, slivered

1/2 cup water

1/4 cup medium sherry

1/4 cup white or red wine vinegar

3/4 cup dark seedless raisins 2 tbsp brown sugar 1 tbsp tomato paste

1/2 tsp salt Pinch each cayenne and freshly ground pepper 1 bay leaf

Cut a shallow "X" in the bottom of each onion.

In a medium-sized, heavy-bottomed saucepan heat oil over medium setting. Add onions and garlic and fry for about 10 minutes or until the onions begin to look translucent. Add all remaining ingredients, cover and bring to a boil. Reduce heat to simmer until onions are tender and a sauce has formed, about 40 minutes. Uncover and cook over high heat for about 5 minutes to thicken sauce. Remove bay leaf. Makes 6 to 8 servings. Cheese And Pearl Onion Gratin It's hard to beat a cheese and onion combo, especially when it's baked crisp in the oven. Serve for a buffet, or let it come to the table with leftover cold chicken, turkey or ham. 4 cups peeled pearl onions, about 1 1/4 lb (575 g) 2 tbsp butter 2 cloves garlic, slivered

1/2 cup chicken stock

1/4 tsp freshly grated nutmeg Pinch each salt and freshly ground pepper 1 cup freshly grated firm cheese, such as Parmesan, Cheddar or Emmenthal

1/2 cup fine fresh breadcrumbs, whole wheat suggested

Cut a shallow "X" in the bottom of each onion.

In a wide saucepan with a heavy bottom, melt butter; add the onions and garlic and saut over medium heat for 5 minutes, stirring almost constantly. Pour in stock; sprinkle with nutmeg, salt and pepper. Cover, bring to the boil, reduce heat and simmer until onions are tender and the stock has reduced, about 20 minutes. If you're making the gratin ahead of time, cool onions and refrigerate until needed.

Transfer onions and remaining stock to a broiler-proof dish large enough to accommodate the onions in one layer. Mix cheese and crumbs; sprinkle evenly over onions. Set about 4 inches from the heat and broil until cheese has melted and with the crumbs has formed a crisp crust, about 3 to 4 minutes. Note: If the onions are cold, bake at 350 degrees F for 10 minutes before broiling. Makes 4 to 6 servings. Ginger And Honey Glazed Onions This started out as Honey Glazed Onions, from Rose Murray's Vegetable Cookbook (James Lorimer & Co.), but I couldn't resist the idea of a dash of soy sauce, especially when there was a fine piece of fresh ginger on the counter. With or without my additions, serve with chops or a roast of pork or lamb. 4 cups peeled pearl onions, about 1 1/4 lb (575 g)

1/4 cup butter 2 tbsp mild honey 1 tbsp soy sauce 1 tsp finely chopped fresh ginger

1/4 tsp salt

Cut a shallow "X" in the bottom of each onion so the leaves don't separate. Place onions in a greased shallow baking dish just big enough to accommodate them in a single layer.

In a small saucepan melt together the butter and honey over medium heat. Stir in soy sauce, ginger and salt. Drizzle evenly over onions; cover with foil and bake at 350 degrees F for 30 minutes. Uncover and continue baking for 20 to 30 minutes longer, basting the onions periodically, or until onions are tender and glazed.

Serve immediately, or reheat if desired. There's enough here for 4 to 6 servings.

Toronto Star (ON)
FIN
SPORTS, Wednesday, September 11, 1985 825 mots, p. F7

Moose caller reigns supreme

John Power Toronto Star

When it comes to mastering the magic of moosing and capturing the thrilling challenge of the hunt, Joe Sammut reigns supreme.

He swept the grunt, bawl and bellow silverware at the Ontario Hunting Show, winning both the provincial and the Molson World Moose Calling Championship, the first time anybody has taken both titles.

It was no cakewalk for Sammut, who defeated a field of 30 skilled callers that included a number of past winners, most of whom hail from the moose meadows of Northern Ontario and Quebec.

While the 54-year-old 1985 champ is a colorful character who sports a bear claw necklace and appears to come from the boonies, looks can be deceiving. Sammut is a Spar Aerospace engineering technician who lives in Rexdale, which he says "isn't the bush but it's still a jungle".

Grunted challenge

The lifelong hunter has bagged 22 deer, four bears, a small mountain of rabbits, plus the four moose he shot since he first learned to call, six years ago.

A moose hunter's repertoire consists of the sound made by a cow trying to seduce a mate and the bull's grunted challenge.

That's the one to imitate when your cow call has lured a bull that is hesitant to step into the open. When the would-be lothario hears your guttural grunt, he reckons another has beaten him to the punch and he throws caution to the winds.

Horns are as individualistic as the hunters who use them. Not really what their name implies, moose horns are nothing more than cylindrical amplifiers of the sounds that come from within the callers.

Most nimrods use a traditional conical horn of rolled birch bark, although 1984 world titlist Marty Roberts favors a steer horn. A number even do their thing with cupped hands.

Horn of plenty

Rather appropriately, Sammut's trumpet is a horn of plenty, made from wicker and wrapped with birch bark.

North Gower waterfowler Robert Thornton is the 1985 Ontario Duck Calling Champ and Dave Hotchkiss of Osgoode quacked his way to the Molson Canadian Duck Calling crown.

Unlike a moose horn, a duck call is a reeded instrument that must be properly tuned. One sour note will knock a caller out of the running, on the stage or in the marsh.

Competitors are judged on their ability to coax an imaginary flight into the decoys with a sequence of highball, greeting, lonesome hen, comeback and feeding calls.

While winning the prestigious Canadian championship is a paramount thrill for any caller, it's also worth a lot of bucks to Hotchkiss, who manufactures calls under the Chesapeake label.

Respected sportsman

The Molson World Goose Calling Championship was won by Orillia's Earl Newhall, a respected sportsman, active conservationist and one of Ontario's top callers for more than two decades.

Spurred by the successful reintroduction of gobblers to southern Ontario, turkey calling is growing in popularity.

Joe Weaver of London took the Molson Canadian Turkey Calling Championship with the help of a double diaphram call that fits inside the mouth. Dandy, unless you swallow the device, in which case you really will talk gobbledegook.

Talking turkey comes naturally for the University of Western Ontario biologist, who says, "I've been eating and sleeping with turkeys for the past 18 months."

The junior calling contests, sponsored by the Ontario Federation of Anglers and Hunters, were delightful crowd-pleasers.

Nicole Bourgeois, 9, of Mississauga is the junior moose calling champ and her brother Shawn took the teen title.

Another 9-year-old, Tanya King of Ajax, walked off with the duck and goose trophies while Drew Myers of Brooklin is Canada's top teen duck caller.

Demonstrations and competitions staged in the Ralston Purina Sporting Dog Arena were outstanding and, in some cases, astounding. Mel Wolfe of Drumbo, along with his springer spaniel Bimini Dan's Black Spot, was presented with the coveted Sporting Dog and Handler Award.

Countless contributions

Lloyd Libke of Cobourg was honored with the Ontario Out of Doors magazine "Trapper/Hunter of the Year Award" in recognition of his countless contributions to youth outdoors education and conservation.

The record 40,000 visitors who clicked the Ontario Hunting Show turnstiles indicate hunting is a burgeoning pastime.

Conservation was the dominant theme and it was clear that such organizations as the Ontario Federation of Anglers and Hunters, Ducks Unlimited and the Ontario Trappers Association are major contributors to wildlife management programs.

Nevertheless, the International Centre was picketed by a rather pathetic ragtag band of anti-hunting protesters who were more to be pitied than despised.

One placard depicted a tiger and the words "Hunting Must Stop." Another sick sign read: "Burt Myers (Ontario Out of Doors editor), why not turn the gun on yourself?"

Hats off to an 11-year-old kid, who obviously has a far better understanding of conservation than those misguided adult demonstrators.

When a picketer told him, "Killing animals is cruel and meat is poison," he replied: "Then why don't you picket the supermarkets?"

Toronto Star (ON)
FIN
LIFE, Thursday, September 12, 1985 440 mots, p. D2

Display artist refines style for comfortable fashion

Ellen Bot

Display artist Sylvia Paterson has refined her style during almost 10 years of working at Sportables, picking up fashion ideas from her long experience in the Toronto clothing business. Before she joined the casually elegant Bloor St. store, she modelled in fashion shows, worked as designer Pat MacDonagh's personal assistant and sold clothes wholesale for Canadian fashion king Alfred Sung.

Since she became a mother of two children, Paterson has given up her position as manager of Sportables. She now works part-time arranging displays, co-ordinating Sportables' occasional fashion shows and selling clothes.

"I like to look relaxed, comfortable and still be sophisticated," says British-born Paterson, 34. Here are her fashion and beauty philosophies.

Skin care: Paterson uses Shiseido products to care for her oily skin. In the morning, she uses the moisturizer and regular soap. At night, she applies Shiseido anti-wrinkle cream.

Makeup: "I experiment with different makeup brands to find the most natural-looking product," says Paterson, who enhances her healthy complexion during the day with Revlon Mulberry blush, Shiseido waterproof black mascara and Moisture Mist lip gloss.

She still wears the subdued natural cosmetics that Sportables used to sell several years ago.

Hair: After spending hours straightening her long hair in the '60s, Paterson switched to her current cropped wash-and-wear style. She began coloring her hair at age 30. "Gray hair comes early in the family."

Her brother, who is a professional hairdresser, sometimes makes house calls to trim her hair.

Fashion: Her working wardrobe consists of comfortable casual separates, including Adrienne Vittadini sweaters, leather pants and oversized shirts. "I find blazers too restricting." Three-quarters of her clothes are from Sportables.

Her casual clothes include Santa stonewashed jeans from Bliss, a colorful sweatshirt from Cotton Ginny and a seven-year-old denim skirt from Rainbow.

She rarely dresses up for formal occasions.

Paterson often wore linen to work during the summer and stayed well-pressed on the job. "I don't sit down much at work, so my clothes don't crease."

Fitness: Before her children were born, she exercised with ballet classes and Dancercize. "Now it's very difficult for me to fit exercise into my schedule. Both my children are too young for school and it's hard to get a babysitter."

She enjoys attending an hour-long aerobics class once a week at the community centre and playing tennis in the summer.

Diet: Paterson, who is 5 feet, 8 inches tall and weighs 120 pounds, controls her weight by avoiding desserts. She enjoys red meat, baked potatoes and fish. "I used to eat a Mars bar a day," says Paterson, who still eats them twice a week.

Toronto Star (ON)
FIN
NEWS, Thursday, September 12, 1985 564 mots, p. G12

Man worse off after acquittal due to insanity, court told

Sue Craig Toronto Star

Being acquitted of crime on the grounds of insanity is worse than being certified insane by civil action, the Ontario Court of Appeal was told yesterday.

Psychiatric patients cannot ordinarily be confined in hospital against their will unless they are shown to be dangerous to themselves and others, lawyer Michael Code said.

But people confined after being acquitted of crime on the grounds of insanity may be held until they are no longer mentally ill - even if they cease to be dangerous long before they are totally recovered, Code said.

Code was appearing on behalf of Owen Swain, 25, who was held in custody after being acquitted of assault even though he had been free on bail for two years before his trial.

Common assault

Swain was charged in October of 1983 with common assault against his wife Sandra and of aggravated (life-endangering) assault against their children, Steven and Samantha, who were 16 months and 2 months old at the time the charges were laid.

If acquittal for insanity is a true acquittal, then people acquitted under this section of the code should be treated the same as if they had never been charged, Code said.

Society can protect itself from such people if necessary by using the procedures set out in the Mental Health Act, he said.

At Swain's trial in the spring, court was told Swain had demolished all the furniture in his apartment in an apparent rage, carved an X in his wife's chest with a meat cleaver and swung his naked children about in his arms.

He believed he was warding off evil spirits, court was told.

Psychiatrist Russell Fleming of the forensic unit at the Ontario Mental Health Centre in Penetanguishene testified that Swain was psychotic when Fleming examined him eight days later.

Responded well

However, evidence also showed that Swain had responded well to therapy and had even babysat his children since then with the approval of the Children's Aid Society and without incident.

In Swain's case the crown, instead of trying as it usually does to prove the accused man guilty, set out to prove he was not guilty by reason of insanity.

An insanity verdict can have the result in practice of incarcerating a person for the rest of his life.

The person must be held in custody until released by the Lieutenant-Governor following a hearing by a review board of psychiatrists and lawyers.

The board must review the case within six months and annually thereafter, but a person confined on a Lieutenant-Governor's warrant cannot demand hearings any sooner or more often.

Swain's counsel argued at his trial that since Swain was no longer dangerous to society he should not be deprived of the right to take his chances of being acquitted or at least of receiving a fixed sentence on conviction.

However, District Court Judge Hugh O'Connell found that the crown had the right under the circumstances to force the insanity defence on the accused.

After acquitting Swain on the grounds of insanity, O'Connell also rejected lawyer Marlys Edwardh's argument that the Lieutenant-Governor's warrants under which such people are held are contrary to the Charter of Rights.

Edwardh, Clayton Ruby and Code are appealing the acquittal on Swain's behalf.

Swain is still being held at the Queen St. Mental Health Centre.

The hearing continues.

Toronto Star (ON)
SAT
NEWS, Saturday, September 14, 1985 1062 mots, p. A16

Black middle class bruised by both sides in S.Africa struggle

Stephen Handelman Toronto Star

SOWETO - SOWETO - The messages are scrawled in angry, red letters across the front of Maponya's Discount Store.

"Freedom" says one.

"Children of the great heroes of Africa, don't allow whites to sit on you," adds another.

The graffiti covering her storefront at one of Soweto's busiest intersections makes Marina Maponya shake her head in sadness.

"If the young people only knew how much we had to sacrifice to get where we are," she sighs. "But nothing is good enough and nothing is fast enough for them."

Deadly effects

For the owners of black businesses in South Africa, the impatience of the young can have deadly effects.

Black traders and businessmen have been among the principal targets of unrest in black townships this year.

Seen as "tools" of the white system and the government of President Pieter Botha, they have had their homes burned and bombed and their businesses destroyed.

"Many have not only lost their livelihoods, but also their lives," says Sam Motsuenyane, president of the National African Federated Chambers of Commerce.

"It is essential to have a firm business base if freedom is to be meaningful to the black community," Motsuenyane says. "But at the moment we know the young perceive capitalism and apartheid as one and the same."

The Maponyas, like hundreds of other black, middle-class South Africans, have been left uncertain and bewildered by the hostility of white competitors and the antagonism of their own people.

Since the latest cycle of unrest began in Soweto, deliveries of food and goods at the Maponyas' family supermarket have fallen off by 20 per cent.

Truck hijacked

"The drivers won't come into Soweto any more because the kids keep stoning them," she says. "We had a meat truck hijacked the other day. Can you imagine people stopping meat coming for their own families?"

As she spoke, her husband Richard was spending most of the night at the family garage to prevent gangs of youths from stealing gasoline.

One prominent black Soweto businessman summed up the dilemma in a sad article this month for the Johannesburg Star.

It was titled, "What it's like to be an Enemy of your own People."

"No matter what you do during the day, regardless of the position you hold, even your ability to own the finest mansion in white suburbia, you must return to the ghetto at night," wrote the businessman who kept his name secret for his own safety.

"(But) you are seen as allies of the system, who are so comfortable and with so much property to defend, that you can never be an enthusiastic and committed participant in the liberation struggle . . . It is now becoming increasingly apparent that your ambition is not being shared by the modern-day flame-throwers."

Best hope for peace

The black middle class, despite being treated as subversive by this country"s warring groups, represents South Africa's best hope for peaceful change along with moderate leaders like Bishop Desmond Tutu.

The buying power of the black majority in South Africa has grown by leaps and bounds in the last decade alone.

Ten years ago, it was rare to see a black man at the wheel of a car unless he was someone"s chauffeur.

Today, rising salaries and living standards have made blacks a powerful consumer force who lead sales of everything from cars to soap in South Africa.

Ken Owen, one of the country's best columnists, was astonished by a recent tour he made of black and colored (mixed race) townships.

He found scenes of violence, but he also came across people whose values were the same as those of white suburban dwellers.

"A housewife polishes her stoop until it sparkles. Laundry whiter and brighter, flaps on a line above the mud," he wrote. "The main impression when you travel from place to place is the massive integration of black people into bourgeois life, the creation of an emergent bourgeoisie that tragically provides the handiest victims for the terror that is taking hold in black residential areas."

"Shock troops'

Owen concluded that whites ignored the phenomenon at their own peril.

"If we whites do not recognize our middle-class allies across the street, and go quickly to their aid, we deserve to fall into the hands of those shock troops of the revolution whose methods are to burn and to break," he wrote.

But only a minority of whites so far have heard the message. White businessmen, anxious to retain control of the black market, have effectively used the system of apartheid to restrict their black competitors.

Until recently, the business districts of South Africa's major cities were off-limits to black businessmen.

And the odds are stacked against the survival of businesses in black areas.

Research by the Small Business Development Corporation shows that over the next five years nearly $5 billion is earmarked for new development in white areas. Less than $500 million is earmarked for black commercial and industrial development.

The system of pass laws and influx control which has made blacks strangers in their own country has led to some bizarre situations. Blacks are obliged to carry pass books, or reference books, which indicate whether they have permission to work in white areas.

One black businessman in Soweto made a fortune out of a garage chain. But because he was born on a farm, and legally obligated to work only as a farm laborer, he has to hide at one of his garages and bribe officials to overlook the fact that he has no pass.

Source of loans

White attempts to undercut black initiative have gone to some extreme lengths.

"When we started our bank, we had to have people on the board from the five major white banks, and they used us as the playground for their own commercial ideas," says Alan Young, an official of the African Bank, now the country"s largest black-controlled banking operation.

Since 1975, the African Bank has become a major source of loan capital to black businessmen.

"Before we came along, it was almost impossible for any black person to make it on his own," said Young. "Until five years ago, blacks couldn't accumulate any assets that would help them get a loan.

"They couldn't buy a house, and they couldn't own shares. There was no security they could offer."

Toronto Star (ON)
SUN
NEWS, Sunday, September 15, 1985 1716 mots, p. A23

The cat is 'the pet of the eighties'

Penny Ward Moser Discover Magazine

NEW YORK - I was in my tiny city kitchen when I realized it had all gone wrong. It was a night like any other. I was feeding my husband. We were having plain chicken with rice. The cats, however, would be having Savory Stew, ameat and vegetable dish in a wonderful caramel-colored gravy. Our dinner would run 79 cents a pound, the cats' $1.18. What's more, if my husband didn't like his dinner, he'd still love me. But if our cats found something unsavory in their stew. they'd yowl, break things, and maybe pee in my shoe.

It's because of them that I've fallen under what I consider to be "the curse of the little round cans." You know, the cans that take up more shelf space in America's groceries with each passing year, the cans that add 30 per cent to the amount of time it takes to check out and about that much to the bill.

That night in the kitchen I took a hard look at the little round can of Savory Stew in my hand.

Both my cats, cued by my reach for the can opener, struck their preprandial frenzy pose, hind legs dancing on the floor, front feet clawing at the cabinet doors.

Undaunted by this display, I took the time to read the ingredients on the label. They included carrots, bell peppers, peas, potatoes, and a host of strange things like thiamin mononitrate, ethylene-diamine dihydriodide, pyridixone hydrochloride, and biotin, which all turn out to be vitamins or minerals.

What's more, the label assured me, the little round can contained a complete and nutritionally balanced diet as recommended by the NRC. I pondered what role the Nuclear Regulatory Commission played in cat food. As I fed the cats, I resolved that the time had come to get to the bottom of what has swept over the cat food industry.

The first thing I learned was that I've been caught up in a national trend. According to polls that examine such things, the cat is "the pet of the '80s." Some time in the '70s, probably as a result of smaller families, urbanization, or a nationwide madness, people started keeping more and more cats. This sudden infatuation is hard to explain, since it has always seemed to me that cats only occupy space and think about three things: food, sex, and nothing. If they're neutered, that leaves food.

Be that as it may, there are now some 48 million cats living in more than 27 million American households.

The industry is

off and running

This is 10 million more cats and 8 million more households than just five years ago. Tinier households, combined with convenience foods, mean fewer scraps. The cat food industry, which was a rather humble presence on the grocer's shelf, is off and running.

And we're no longer talking about little factories grinding up fish eyeballs and chicken feet and sticking them into cans. We're talking about a big, complicated, and - wary of industrial espionage - security-conscious business.

Every morning dozens of scientists, technicians and computer operators commence another exciting day of tests in the field of feline nutrition. At locations in California, Missouri, Kansas, Illinois and Washington, some 2,700 test-kitchen cats warm up their taste buds for another round of determining what their brethren will eat tomorrow.

Nearly $2 billion worth of cat food will be sold in the U.S. this year, and with that kind of market to be divvied up, it isn't surprising that there's been a boom in an area of science that most of us don't even know exists - the study of feline palatability. Not what cats taste like, but what tastes good to cats.

These scientists and their gourmand cats have conspired to make the hands of cat owners pass over the cheaper, less tasty brands and land as if by magnetism on the more expensive little round cans.

The Big Four cat food makers, like the Big Four auto makers, are corporate giants, each with its own feline research department.

Of the Big Four, only the folks at Ralston Purina are who they appear to be - the old animal chow company at Checkerboard Square in St. Louis. More cats crunch their dry food than any other brand. But 9-Lives, the canned food king, is owned by Star-Kist - making Morris the Cat and Charlie the Tuna distant cousins.

Star-Kist is in turn owned by Heinz, the catsup company. Carnation, the maker of Friskies, is owned by Nestle's the chocolate people. This makes perfect sense when you realize that Mars, the candy company, makes Kal Kan, the other major brand of cat food.

The cat food canners bank on the fact that cats, because of their keen sense of smell, preference for certain flavors, and general pain-in-the-neck attitude will often consider their food at length before eating - and maybe decide not to eat at all, at least while we're looking.

We cat owners, most of us descendants of starving immigrants, can't stand to see something go hungry.

"I just love cats!" Dr. Ed Kane says, cat hair wafting through the air around him. "I have 536 and 8 at home, and I'm allergic to every one of them." Each day, Kane's nose runs and his eyes water as he goes about his quest for the perfect cat food.

He's a man who has dedicated his life to learning about what cats like to eat. Kane, 39, has a PhD. in small-animal nutrition and spent four postdoctoral years studying cat taste preferences and cats' attitudes toward food. Today he oversees Carnation's cats.

Some are exercising, some are napping, some are participating in an "open room test," in which they walk around in a room full of various bowls of cat food formulas. Each bowl is computer-coded, and its contents and weight, down to the last gram, are entered into a Hewlett-Packard 85-A computer in the cattery kitchen.

In another room a group of cats has been empaneled in small cages. Room A's cats are charged with comparing two formulations for a new Friskies canned food. Those in Room B will be comparing similar Friskies and Purina chows. These are just two of the 3,000 tests the cats will perform this year. Among them, they'll accept or reject 250,000 little round cans and 70,000 pounds of dry food.

The cats sniff

back and forth

Each test, each day, is a serious affair. As the stainless steel bowls clatter in the kitchen, a frenzy of excitement builds among the feline jurors in Rooms A and B. White-coated technicians present the food. The cats, knowing full well there's a choice, sniff back and forth and back again before settling down to eat.

For scientific accuracy, the type of food presented on the left side of the cage on one day will be put in on the right side the next. "Some cats are right-side eaters, some are left-side eaters," Kane explains, "and we don't want that to influence the results."

On this morning, the cats in Room A give a new Friskies product an overwhelming nod of approval. I can almost imagine them calling their brokers after hours. Some cats in Room B, however, are diving into the competition's chow.

"It happens," Kane shrugs, good-naturedly. Only in America.

Kane says that not long ago he gave a tour of the cattery to some visiting bureaucrats from the Soviet Union. He explained the whole palatability concept to them as they stared at him.

"They were very polite," Kane says, "and in the end, they had only one question. They asked me what we did with the pelts."

Beyond worrying about how the food tastes, the scientists fuss over how it smells and feels. 9-Lives scientists look at something they call the relish factor - how a cat responds to the sound and smell of the can being opened.

Ralston Purina researches "mouth feel," which is supposed to determine whether cats prefer their food round, square, oval or star-shaped.

Carnation is proud of the way their Fancy Feast product plops out of its pull-tab can without anyone having to dirty a spoon. This makes it the consummate yuppie cat food for the busy one-cat household.

There is, however, one magic sauce used throughout the industry - a substance called "digest." Digest is liquefied, pre-digested meat, added to the yummy gravies on canned foods and baked into the dry chow. In the manufacture of digest, meat is enzymatically broken down - in a tank, not in a cat's stomach - until it reaches the desired consistency. Then it's covered with phosphoric acid to halt the process, after which it's added to the food and cooked with it. Cats just love its tangy taste.

"Most of the research done at major cat food companies is on palatability," says veterinarian Lon Lewis of Topeka, Kans., a leading small-animal clinical nutritionist. "But palatability is a terrible way to judge a food. If I were only concerned about palatability, I have one son I'd feed nothing but chocolate bars."

Those of us who've been feeding our cats the feline equivalent of chocolate bars can either continue to pay top price or prepare to do battle. "Once you move them up the palatability hierarchy, it's almost impossible to move them down," Ed Kane says.

The question remains, of course: Why did our old barn cats, eating Jell-O and Cheerios, live to be 20 years old, reproducing successfully, in fact very successfully, their whole lives? The answer is mice - mice and their nutritionally comparable rodent cousins.

According to Kane, because a mouse's tiny body provides all the necessary amino and fatty acids and its little bones all the right vitamins and minerals, it's "the perfect food for a cat."

So why doesn't some enterprising company cook some mice, grind the little suckers up, and put 'em in a can? Well, for one thing, the human consumer probably wouldn't go for it. And the cat might not be nuts about it, either.

I'm wondering now if by any chance the next time the cat's dinner looks better than ours, maybe if I served it with rice and a nice salad . . . * * *

Toronto Star (ON)
SUN
NEWS, Sunday, September 15, 1985 318 mots, p. A4

Tainted beef suspected as toxic botulism puts 8 in hospital

CP

VANCOUVER - VANCOUVER (CP) - Three people in serious condition in hospital are among eight who have apparently contracted botulism from eating sliced beef sandwiches in a Vancouver restaurant two weeks ago.

Three cases of botulism have been confirmed and the dangerous form of food poisoning is strongly suspected in another five cases, Vancouver's medical health officer Dr. John Blatherwick said yesterday.

All eight - three from Montreal and five from Vancouver - are believed to have eaten the sandwiches at the same Vancouver restaurant Sept. 1, Blatherwick said in a telephone interview.

Botulism is fatal in 50 to 60 per cent of all reported cases. He said that he has been told that two of the three people (a mother and two daughters) ill in Montreal are in very serious condition.

Check symptoms

He is urging anyone who ate sliced beef sandwiches at that restaurant since Sept. 1 and who is experiencing symptoms of dizziness, blurred or double vision, dryness of mouth or difficulty in swallowing or breathing to contact a doctor immediately.

"We were first notified Wednesday of the cases of suspected botulism in Montreal and that the people had been in Vancouver," he said.

One of two people in Vancouver General Hospital is in serious condition, Blatherwick said, and the rest are in stable condition.

Blatherwick has not been able to determine exactly how the botulism bacteria came to be in the sliced beef at the one restaurant but his staff are investigating.

Produces toxin

He said he suspects the botulism bacteria was probably not killed during the processing of the meat and that then the meat may have been improperly stored or handled at the restaurant.

Botulism produces a toxin that destroys acetylcholine, a chemical in the body that permits the transmission of nerve impulses. Cases of botulism should be treated quickly with an anti-toxin drug.

Toronto Star (ON)
SUN
PEOPLE, Sunday, September 15, 1985 2417 mots, p. D5

The poor dead dodo inspired this zoo "If animals could talk they'd vote Gerry and Lee Durrell a pair of Nobel Prizes' says a colleague at their zoo for endangered species

Arturo and Maureen Gonzalez special to the Star

Jersey - "I've always wanted my own zoo, ever since I was a youngster carrying toads around in my pocket," says Gerald Durrell. "Now, it's here. My wife Lee thinks I'm mad and so does my bank manager. It has meant a life of tranquillizers and overdrafts."

The younger brother of novelist Lawrence, and himself the author of close to 30 books, Gerald Durrell does indeed have his own zoo - one devoted exclusively to endangered species: mammals, reptiles and birds threatened with imminent extinction.

He began it a quarter-century ago on a 37-acre estate on tiny Jersey in the Channel Islands, just 15 miles off the coast of Normandy. Since 1963 it has been known as the Jersey Zoological Park and operated by the non-profit Jersey Wild Life Preservation Trust, whose dozen expert board members find that the chief task is keeping honorary director (and amateur naturalist) Durrell from sending the Trust into penury and exhausting Lee's housekeeping money, too, by buying up every threatened animal in sight.

"If animals could talk," says John Hartley, a trust officer, "they would vote Gerry and Lee a pair of Nobel Prizes."

The Durrells' zoo draws about 300,000 visitors a year, although it boasts none of the crowd-pleasers like elephants, seals or giraffes. Not even a gnu. But it does have several hundred rare species, including the orang-utang, the bush baby, the monkey-like potto and the tuatura - a lizard-like reptile virtually unchanged over millions of years. Reptiles are not everyone's delight, though they are Durrell's. "Rather dimwitted, I'll admit, but they give a fascinating glimpse into what pre-history must have been like," he enthuses.

The purpose and spirit of the zoo is dramatized just inside the entrance gates. There stands a huge, three-dimensional figure of the flightless, waddling, pigeon-toed dodo, looking as if it had just stepped out of Alice Through The Looking Glass.

"The dodo is what this zoo is all about," says Durrell. "He used to live on Mauritius in the Indian Ocean. When the Portuguese came they started chopping down the dodo's trees. They brought in cats, dogs, pigs and for some obscure reason, monkeys. The dogs harried the adult dodos, the cats the young, and the pigs ate the eggs.

"By 1693, 186 years after it had been seen for the first time by Europeans, the dodo was extinct. The bird took millions of years to evolve. It was perfectly harmless and wanted nothing more than to live a quiet life in its island home.

"What we want to do in our zoo is to save a modern day dodo or two. If we do, we'll have paid some of the debt we owe for the pleasure of living. After all, once an animal species is exterminated, no amount of effort on the part of man can reproduce it again."

In Golden Bats And Pink Pigeons, Durrell describes being both seasick and having had sunstroke in his efforts to chronicle the rare beasts of Mauritius. Golden fruit bats nipped at him rather than let him spread their legs so he could determine their sex. Most beasts were always found at the end of very fragile palm branches with a long fall the constant risk.

The bearded, graying Durrell cites the list of endangered species put out each year by the International Union for the Conservation of Nature. Currently endangered are 285 mammals, 320 birds, 120 reptiles and 90 fishes which are the reason for risking life and limb.

The Durrells and their staff see themselves in a race against extinction, finding a rare species here, buying a last pair of specimens there, acting as marriage brokers and midwives to enable the animals to mate and recreate. The Durrells are more Mr. and Mrs. Noah than Frank Buck; their animals preferably come to them two by two, and they specialize in breeding them, not teaching them to do tricks for admiring audiences.

"People think that breeding creatures is just a matter of putting opposite sexes in a cage together," he says, "but it isn't. You might as well put me in a cage with one or two ladies in public life I could mention - it just wouldn't work. Animals, birds and reptiles also need things to their liking before they'll breed and raise their young."

Most of their 1,000 and more animals become more like pets than zoo inmates. All get names. There is Trumpy, their gray-winged trumpeter, which Durrell says, "looks like an untidily constructed chicken;" and Binty, the binturong, a civet cat, which he describes as "a badly made hearth-rug." George, the Guiana dragon, is fed an exclusive diet of snails while Topsy, the wooly monkey, is given stuffed Teddy bears, on a rotating basis, to serve as foster-mothers.

The Durrells maintain close links with the International Wildlife Federation and similar ecological groups. The trust's annual report reads like a thesis for a master's degree in zoology; each species is covered by a page or two of scientific text detailing everything from the appearance of baby teeth in the new orang-utang to the vitamin needs of the marmoset, findings supported by charts and tables and bibliography of several dozen articles and books.

The zoo is regularly visited by zookeepers, professors and explorers, some of whom show up with rare animals as gifts for the Durrells to breed. They recognize that while Durrell has no academic background in zoology, he started the zoo long before most of the world found it fashionable to be worried about endangered species.

Durrell sees himself developing a cadre of naturalists who will push public opinion, and the world's position into greater awareness of environmental concerns. "Humans seem to suffer from the extraordinary illusion that we're the only creatures worth bothering about in the world," he says. "But everything on earth depends on everything else in a great network, and you can't go smashing up huge bits of it and expect it to remain a pleasant place to live in. And it's no use expecting politicians to sort it out by themselves. Politicians need pushing - and it's up to all of us to push them."

The Durrells' home, and the zoo headquarters, is Les Augres Manor, a 17th Century granite-walled mansion in north-eastern Jersey, surrounded by lawns, flower-beds, woods and ponds.

The zoo looks more like a country home (which it originally was) than the usual urban animal repository. Less than a quarter of their acreage is used for the animals, so there are plenty of open fields, ponds and groves of trees between the several cage areas and the outdoor runs where leopards lope along or drowse in the Jersey sun. A few of the older buildings still reflect their origins; clearly identifiable are an old stable, carriage house and cider press which now echo to the caw-caw of birds and the gibbering of monkeys.

A major zoo structure is the gorilla complex. At its sides, visitors may peer in through large glass picture windows as the shambling inmates romp in a large, well-lit area.

Sometimes, however, giving the animals brand new quarters is counter-productive. A pair of African civets, housed regally, simply refused to mate so the Durrells put them in a scruffy outdoor hutch.

"Now we can't stop them from mating," he says, with the smile of a delighted grandfather.

Pairs of breeding birds often require separate aviaries, and low-lying quarters have been built for the owls and Congo peacocks. The reptile and amphibian breeding centre was funded by two Canadian members of the trust - plus a new marmoset and tamarin breeding complex. There's a big water meadow; small dams have converted a stream into a series of pretty, plant-ringed ponds, and a graceful collection of flamingoes, cranes and storks has taken possession of the shoreline.

The proximity of their home to the animal cages means that when they are on Jersey, the Durrells never really get very far away from zoo-keeping, even at night. "Sometimes I forget to switch off our intercom, for instance," says Durrell. "Once we were entertaining some people we didn't know very well and in the middle of the affair a voice boomed in, "Mr D - the apes have diarrhea again. Would you like to take a look?' "

Durrell has chronicled some of his adventures living in the middle of a zoo in his books, Menagerie Manor and Two In The Bush.

During most of 1984, Durrell wasn't in Jersey at all. Accompanied by Lee, he was travelling the world filming his new TV series, The Amateur Naturalist. Lee is a quiet-spoken American, and is a qualified zoologist. She is as dedicated as Durrell to the Trust's work. Many years younger than he, she unflinchingly faces the prospect of being his heir and taking over his Trust responsibilities.

"I've simply chosen a good widow," he says. "It's only sensible to plan one's successors - and if one happens to be in love with them, so much the better."

Their latest project is a new book about the things that happened when they were filming The Amateur Naturalist. "Its title," he jokes, "will be How To Shoot An Amateur Naturalist." Like his other books, it is likely to sell well, doing its bit to secure the future of the long list of the zoo's rare creatures. "I hope our student training programme and our links with overseas governments might help lay the foundation for a whole network of conservation schemes," he says.

Books and animals have dominated Durrell's life. One Christmas dinner was disrupted when Chumley and Sheena, two chimps, escaped and clambered into an upstairs staff bedroom.

Locked in, they managed to reduce the bed to a pile of feathers and, by jamming the feathers into a sink, flood the upstairs with water. Too wild to carry, the chimps had to be hosed down the hall and into a waiting cage before all hands could return to a dinner that was five hours later than expected.

Also time-consuming was Gerald's vigil at an impending marmoset birth. "Visitors to the zoo that day," he says, "must have thought me slightly eccentric, sitting there for hours dictating letters while keeping my eyes fixed on a cageful of marmosets. About midday someone came I had to see. I was away from the cage all of 10 minutes. And, you guessed it, she gave birth in precisely the short time I was gone. I could quite cheerfully have strangled her."

Chronically troubled for ready cash, the Durrells have on occasion managed to get dealers to sell them rare animals on the instalment plan. Then they put a collection box by the appropriate cage, requesting coins to meet each month's payments.

Once this plan went awry. Oscar, an instalment-plan orang-utang, managed to pull his collection box into his cage and devour the donations. Only after a good deal of coaxing did he spit out five half-crowns, four sixpences and a penny.

Although they badly need the public's support for the zoo and Trust, Gerald becomes quite discouraged sometimes over visitors' conduct with captive animals.

"We've found people trying to give the chimps lighted cigarettes and razor blades," he sighs. "Monkeys have been given lipsticks which, of course, they thought were some exotic fruit and eaten accordingly, only to develop acute colic. Then someone pushed a packet full of aspirin into the chinchilla cage; the poor animal died the next day. The behavior of some human beigns in a zoo has to be seen to be believed."

What has impressed Durrell most about his years of zoo-keeping on Jersey has been the enormous amount of neighborly enthusiasm displayed for what they are trying to accomplish.

"One would have thought there might have been a great deal of apprehension about a zoo being plunked down in the middle of an island that's only five miles by nine," says Gerald.

"But nothing of the kind. We have farmers who regularly bring us newly-slaughtered bulls to serve as fresh meat for our carnivores. And kids who steadily show up with boxes of snails, woodlice and insects for our reptiles. Really heart-warming."

Locals still talk about the day a staff member, armed with a broom, had to sweep Delilah, an angry escaped porcupine, along the highway and back into her cage. Or the time five staffers in nightclothes had to drag home Claudius, the 400 lb. tapir.

"Ever try to move an unco-operative tapir?", Durrel asks. "They're sleek, and the biggest topside protuberance they have is their ears, and you can't pick one up by them very well. We had to put a leash on Claudius and practically drag him - all 400 lbs. - cross-country. Then the last quarter mile he decided to run, and dragged us."

Then there was Pythagoras the python, who lived in a converted garage: "It was all we could afford for him at the time," explains Durrell. "In order to clean it out, we had to catch Pythagoras and put him in an enormous laundry basket to keep him out of the way. Pythagoras took great exception to this, he was a very powerful snake and nobody was to attempt it on their own.

"Well, I was passing the garage one day when I heard, "help, help!' There was John Hartley with Pythagoras wound round him like a sort of maypole. "You bloody fool!' I said, and took hold of Pythagoras' tail. As I unwound him he dropped and began curling himself round my feet. Before long, both Hartley and I were linked together by Pythagoras, both shouting, "Help, help!' I'm not quite sure how we got free."

Can the trust succeed; will the Durrells win their race against a decimation of species? "Well," Durrell admits, "one might occasionally wonder vaguely if the answer is really to leap into a hot bath and slash one's wrists - but if I wasn't an optimist, I'd have committed suicide at the age of 18.

"You see, conservation isn't about closing everything down and going back to knitting your own socks and sitting over peat fires: It's constructive. It's saying, we won't get anywhere by ignoring nature. People have got to realize this if we're to survive at all. * Arturo and Maureen Gonzalez are free-lance writers based in London.

Toronto Star (ON)
FIN
NEWS, Monday, September 16, 1985 526 mots, p. A8

Moosonee plans to welcome Runcie -- with moose meat

Michael McAteer Toronto Star

MOOSONEE - MOOSONEE - Moose, goose and speckled trout will be on the menu when the Archbishop of Canterbury, Robert Runcie, sits down to a traditional native meal today.

There is a possibility that caribou will be added to the menu, but there still is some doubt about beaver meat.

Jim Collins of Schumacher, a prime organizer of the archbishop's visit to this area, says he has yet to hear of anyone contributing beaver meat for the meal.

But over in Moose Factory, Munroe Linklater, 62, the grandson of the first Cree Anglican priest in the district and people's warden of St. Thomas Anglican Church, says you never know what people have in their freezer.

And he says native people flying in from remote districts for the archbishop's visit may bring a chunk or two of beaver as their contribution to the meal.

Brief stop

The meal is one of the highlights of Runcie's brief visit to this small community at the end of the Ontario Northland Railway near James Bay and to the Indian community of Moose Factory, about 15 minutes away by motorized cedar canoes across the Moose River.

About 250 people are expected in Moosonee's still-unfinished sports arena for the buffet lunch. How many will partake of bannock (unleavened bread) and beans outside is anybody's guess.

About 2,000 people were expected at the annual memorial service early today. It has been held each year for the past 60 years at the 120-year-old St. Thomas Anglican Church at Moose Factory. The service, which is usually held in August, was delayed a month this year to coincide with Runcie's visit.

The archbishop will preach the sermon in the old church with its moosehide altar cloth, ancient pews and red roof of shingles made of tin imported from England.

After a tour of Moose Factory, Runcie flies by helicopter to Moosonee for a tour of the community and the buffet lunch. He then leaves for Sudbury in the early afternoon.

Tomorrow, Runcie visits the Chapel of the Mohawks in Brantford and will address a gathering in Grace Church. In the evening he will participate in celebrations marking the 150th anniversary of Christ Church Cathedral in Hamilton.

On Wednesday Runcie will attend Holy Eucharist at St. Paul's Church on Bloor St. in Toronto, address a luncheon gathering at the Sheraton Centre, and hold a closing media conference at the hotel. He flies back to England later in the day.

Moosonee has declared today a municipal holiday to mark the archbishop's visit. Schoolchildren will be let out of school for the day and many people have chartered planes to fly into Moosonee.

The visit also has an ecumenical flavor with local Roman Catholic, Baptist and Pentecostal clergy invited to the memorial service and with local Catholic women helping prepare food for the luncheon.

While visiting Winnipeg yesterday, Runcie said more countries must join together in economic sanctions against South Africa if they want such action to be effective.

Time is running out for South Africa and countries of the world must unite to combat that country's apartheid policies, he said.

Toronto Star (ON)
FIN
FOOD, Wednesday, September 18, 1985 607 mots, p. C16

Noodle soups clues to Chinese cooking

Jane Salzfass Freiman

Noodle soup is an all-purpose Chinese dish because it can be served any time of the day or night. Varieties abound, and their flavors and ingredients are culinary clues to a Chinese regional cooking as well as a cook's training.

Lily Yuan, a professional Chinese cook in New York, often makes this hot and spicy homestyle beef noodle soup in the middle of the night for the players at her husband's mah-jong game. I was taken to her home late one night especially to learn the recipe.

Yuan begins the soup a day in advance, cooking the beef with the holy trinity of Chinese seasonings - green onions, garlic and ginger - to create a light broth. She cools and chills both the broth and meat overnight.

While the mah-jong tiles are clicking away about an hour before serving time, Yuan slices and stir-fries the strips of beef with garlicky Szechwan hot chili paste. The paste is partially absorbed by the meat, adding a reddish color and hot taste.

After stir-frying, the meat is sliced and simmered in the seasoned broth until completely tender. Noodles are boiled separately and divided between serving bowls.

Meat slices, green onion slivers and fresh coriander leaves finish off this delicious midnight snack. Chinese cooks sliver green onion bottoms by hand with a cleaver. Similar results can be obtained by using the thin (2 mm) food processor slicing disc. Lily Yuan's Spicy Beef Noodle Soup Processing time: 1 minute Preparation time: 20 minutes Chilling time: 12 hours Cooking time: 4 hours 10 minutes Soup broth: 3 lbs (1.3 kg) boneless beef brisket 3 quarts cold water or chicken stock 4 medium green onions, roots removed 1 medium garlic clove, peeled 4 cubes (1-inch each) fresh ginger

1/4 tsp salt Meat and garnish: Beef brisket from soup, chilled and cut in lengths to fit upright in food chute 3 tbsp hot chili paste with garlic 4 tbsp vegetable oil

1/4 cup all-purpose soy sauce 1 medium bunch green onions, roots removed, halved ( 3/4 cup slivered)

1/2 cup loosely packed fresh coriander leaves

1/2 pound fresh thick wheat noodles or fresh fettucine

1 1/2 quarts boiling water

For soup, combine brisket, water or stock, green onions, garlic, ginger and salt in a stockpot. Heat to simmer and skim off foam. Simmer until beef is tender, usually 3 hours. Cool and refrigerate until meat is thoroughly chilled, overnight if desired.

Cut beef into lengths to fit upright in food chute. Insert thick (6 mm) slicing disc in food processor container. Insert pieces of meat to be sliced across the grain and slice with a firm push; set meat aside.

Strain broth and set aside. In a wok, combine chili paste and oil. Heat and add sliced beef. Stir fry. Add 1/4 cup all purpose soy sauce and 1 cup strained broth. Simmer 3 minutes. Transfer meat mixture to stockpot with remaining broth. Partially cover and simmer rapidly for 1 hour.

Insert thin (2 mm) slicing disc in food processor container. Cut green onions in lengths to fit sideways in food chute and insert in chute. Slice to sliver onions with a gentle push. There should be 3/4 cups loosely packed slivered green onions; set aside. To serve, boil noodles separately in 6 cups water. In individual serving bowls, place several slivers of green onions and 2 or 3 coriander leaves. Drain noodles and divide between bowls. Add broth and meat over noodles. Garnish with additional coriander and slivered onions. Makes 8 servings. Copyright by Jane Salzfass Freiman. All rights reserved.

Toronto Star (ON)
FIN
NEWS, Wednesday, September 18, 1985 270 mots, p. A26

Drapeau to address expatriates

Tom Spears Toronto Star

Montreal Mayor Jean Drapeau is invading Toronto early next month to speak to - you guessed it - a bunch of ex-Montrealers.

The 1,500 or 2,000 expatriates from that Other Place should fill up Roy Thomson Hall with smoked meat, awful cigarettes, "steamies" and a lot of jokes about Toronto.

The party on Oct. 4 is for anyone who has spent "a substantial number of years" in Montreal, said organizer Bernard Forster.

And the guest of honor is His Honor himself, Jean Drapeau, mayor of Montreal for the past few decades.

"We've asked him and he's accepted the invitation," said Forster. "He's arriving about 7 o'clock and leaving on the last flight of the night."

Ex-Montrealers can regale themselves on smoked meat from Lester's Foods, pickles from Mrs. Whyte's, crct "steamies" - steamed hot dogs - and drinks from a cash bar.

They'll see the musical Anglo, an adaption of The Anglo Guide To Survival In Quebec, and see singer Louise Forestier, band leader Guido Basso, Montreal Gazette columnist Thomas Schnurmacher, and others.

The organizers are even flying in 2,000 Mae Wests, the little packaged cakes that are a staple to every good Montrealer's diet.

For the later hours the Black Velvet Band will be imported for the occasion from the Hunter's Horn in Montreal.

"There are about 80,000 ex-Montrealers in the greater Metropolitan Toronto area," Forster said. "McGill University's alumni list shows 7,000 here, and Concordia has 2,500. Bishop's University has another 800."

Admission is $25 per person, which covers everything but the drinks. Anyone interested should call 923-0759.

Toronto Star (ON)
FIN
REVIEW, Wednesday, September 18, 1985 352 mots, p. D3

The Grill's a classic

David Israelson Toronto Star

THE GRILL - The Grill - one of the Windsor Arms Hotel's Three Small Rooms - is a classic. It is simple and understated. It radiates good taste. There's no puffery or deception, no attempt to create an illusion or phony experience. There doesn't have to be. The excellent menu, extensive wine list and superb service are enough.

It is a small room, with white stucco walls and tables close together. It is dominated by the large grill in the corner. The menu is written on a board beside the grill. It offers one soup, three appetizers, three salads and seven entrees.

We started with two of the appetizers - a steamed ragout of mussels and clams ($6.75) and fresh oysters ($6.50). Both were good; the ragout, with its rich wine sauce, was especially mouth-watering.

My wife then had a grilled Atlantic salmon ($16.50). It was large, tender and juicy, topped with a wonderful bernaise sauce. I ordered the mixed grill (14.50). It included lamb, veal, beef, sausage, pork, bacon and liver. It was grill heaven; even people who don't like liver would find it hard to resist here.

Corn on the cob and okra, served with both entrees, were also grilled - crisply, not overdone. With both seafood and meat entrees, the big decision was whether to have red or white wine. We opted for a $16 dry red bordeaux. We also had two huge, rich desserts ($3.25 each) - raspberry cheesecake and Black Forest cake. These treasures are best enjoyed by forgetting about how many calories they contain. With two capuccinos, tax and tip, our bill came to $84.31. - David Israelson

The Star's daily restaurant review

TABLE FOR TWO The Grill Windsor Arms 22 St. Thomas St. 979-2341 Grilled meat and seafood dishes; seats 36; entrees $7 to $17.50; full licence; open noon to 2:30 p.m. Monday to Friday, 5 p.m. to 12:30 p.m. Monday to Saturday, 5 p.m. to 10:30 p.m. Sunday; wheelchair access; no-smoking area; takes reservations; takes major credit cards.

Toronto Star (ON)
FIN
FOOD, Wednesday, September 18, 1985 1927 mots, p. C1

Wolfgang Puck: chef to the stars Celebrated L.A. chef was in Toronto to cook up a storm and preach his gospel on simple fare

David Kingsmill Star food writer

One of the things you come to expect when talking to a good chef is that he won't talk much. Good chefs are usually temperamental and their skins are as thin as the onions they slice. Great chefs are usually worse.

But ask Wolfgang Puck a question, any question, and he'll answer it. He has no such aversion to talking to anyone about anything.

For example, ask him where he had dinner the night before.

"A place called Palmerston's," he says right away, without thinking twice about why the question was asked or whether he's being led into a trap. Most chefs think about these things. They become extremely uncomfortable. You can almost see them wishing to be back in their kitchens where no one would dare question the chef.

What did you think of it?

"I had a good meal (but) not too interesting. . . . Maybe they don't have someone to take care of the desserts. . . . I think it needs a little more precision or something, or a little more defined."

This is Wolfgang Puck talking, one of the most celebrated chefs in the United States, the owner of two of Los Angeles' highest flying restaurants, Spago and Chinois.

This is Puck talking about Palmerston's, a restaurant opened by one of Toronto's most celebrated chefs, Jamie Kennedy. Puck, who likes desserts, was served a chocolate waffle at Palmerston's he says he couldn't bite through. He liked the salmon trout with leeks and chanterelles, but the dessert threw him off.

Puck was in Toronto last week for a few days at the Sutton Place Hotel to recreate his Spago menu in the main dining room, Sanssouci. Puck had lunch in the hotel the day before I met him: "You know, they have nothing to eat here, either," he said.

It was billed as "Spago! At Sanssouci!" and the promotion went on all week. Puck, however, was there only the first three nights. He presided over the kitchen Friday through Sunday. On Monday, he went to New York. On Tuesday, he filmed segments for Good Morning America. He lost his immigration papers and flew back to Los Angeles, where, as luck would have it, he was booked for a department store talk. He moves around.

I interviewed him a few days before Spago food was unveiled at Sanssouci. How much was the Sutton Place Hotel paying the "chef to the stars"?

"I don't even know yet, I didn't send them a bill yet," he said. "But it's probably going to be too much."

Puck began cooking in Austria when he was 14 under the influence of his mother, a hotel chef. From there he went to France for eight years and worked at Maxim's in Paris and L'Oustau de Baumaniere in Les Baux-de-Provence until he headed to California in 1973 and wound up working at Ma Maison, the most famous L.A. restaurant at the time.

But "perfection gets boring," he says. But when he says it, it's with this sneaky grin. In fact, almost everything he says is with a sneaky grin. He's mischievous.

Three years ago, at the ripe old age of 33, he opened Spago (with numerous financial partners) and since then has opened its clone in Tokyo and the high-tech Chinese restaurant in L.A., Chinois.

His route to Toronto for one week was a little more difficult. Puck gets his lamb from a California farmer, but he couldn't bring it here. In fact, when he asked a Canadian official about it, "it was almost as if he was going to call up the border patrol and tell them I can't come in because I have no working permit and I'm not this and I'm not that. . . ."

Next he ran afoul of the liquor board. No, he was told, he couldn't bring with him 12 cases of wine including some '79 Chardonnays and 1970 private reserve wines.

"I thought we lived side by side, you know?"

He grows his own herbs and vegetables on a farm in Del Mar - baby vegetables. He wanted to use corn in Sanssouci but found we grow it too big here. We grow all vegetables too big here, he says.

He did, however, manage to find fresh herbs, something else he grows.

Puck's trade mark is pizza, but not what we know as pizza. It's topped with such things as duck sausage or prosciutto and cooked in a wood-burning oven. Sanssouci doesn't have a wood-burning oven.

The only thing Puck managed to bring with him was his goat cheese and three chefs to assist him - one from Dallas, his assistant pastry chef from Spago and another chef from Chinois, who was en route to Europe to work. I didn't have the guts to ask him if it was all legal.

So what was the result last week?

The menu lived up to its billing. The appetizers by themselves were testament to Puck's inventiveness: "California field salad with marinated goat cheese sauteed in olive oil . . . mandarin steak salad with ginger-orange vinaigrette . . . sauteed oysters with spicy salsa . . . sonoma salad with grilled baby lamb, sun dried tomatoes and Parmesan." The prices, $5.50 to $11, were reasonable. Four pastas were on the menu, the cover of which is a hand-drawn Puck original, too: lobster ravioli with Cabernet butter and julienne of vegetables; angel hair noodles with goat cheese, broccoli and thyme; black fettucini with grilled shrimps and herb butter; and pasta with smoked salmon and Sevruga caviar. The elegant black fetuccini, by the way, is created by making the pasta with cuttlefish ink.

His trademark pizza came three ways: with prosciutto, double-blanched garlic, goat cheese and thyme; with duck sausage, sun-dried tomatoes, wild mushrooms and red bell peppers; and with sour cream, smoked salmon and caviar.

Most remarkable on the entree list of eight items was the absence of any beef and the presence of only one meat dish, lamb. That is not unusual for Puck.

He had a steak on his Spago menu for one year. He prepared it simply, as he prepares all his meals, grilled with onions and a light yellow mustard that he makes himself. "Too many people asked for it well done, especially on Saturday night when they come from I don't know where because they made reservations two months ahead," he says. " And they want a steak well done. So finally I decided I'd better take it off (the menu). That way I don't have to fight with them."

Puck stuffed Italian parsley and blanched garlic under chicken breasts skin and grilled it. At Spago he serves the dish with sauteed garlic slivers. As a partial throwback to Ma Maison days, he served baby lamb with a "cream of garlic and basil." Calves liver came with red onion marmalade and mustard seeds, the veal chops with red wine vinegar butter and arugula, and grilled Florida snapper with "eggplant caviar and sweet onion herb vinaigrette."

"Everything we do is really prepared fairly simply," he says. "It's not complicated but, you know, with interesting flavors still, instead of having everything with heavy sauce, puffed pastry, stuffed or whatever. I used to do that 10 years ago and people liked it, too. But I got bored doing the same thing all the time."

What does Puck think of beautifully arranged food in the style of the culinary Olympics?

"I feel almost like 20 people touched my food. And it's never really hot.

"The food, I think, looks pretty when it's really fresh and it's really nice. If you buy really beautiful vegetables or interesting salads, you don't have to fan it out. I don't really like to arrange them. Like if you buy snow peas, one is laid out like that, and then the carrot slices like that . . . ." Puck shakes his head.

"So I think if I have vegetables that are simply sauteed or grilled and they're on the plate, you know, if the vegetables are nice they look so pretty anyway."

Puck was down at the Kensington Market bright and early each morning he was in Toronto to see what he could get fresh and what would achieve the good looks he seeks.

His eating companions have been everyone from U.S. President Ronald Reagan and all the big-name Hollywood stars to other culinary stars such as Paul Prudhomme, Alice Waters, Jacques Pepin (who was also in town last week at Bonnie Stern's School of Cooking). Name a star and Puck knows him. Many more know Puck.

So what exactly does he charge for these short appearances?

"It depends really on the people, you know? Like I did a party in Kentucky for the horse sale and the guy sold I don't know how many horses. The highest one went for $8 million and then he sold another 50 - $16 million worth of horses. So I sent him a bill. I told him, "Listen, I'm worth at least $5,000 a day. You know, if you can sell your horses for that much I charge you $10,000 for my labor.' So he was surprised.

"So it really depends. Many times I did it for free. I mean, I do more charities and other things. So many times I don't charge because it's for battered children and it's for this and it's for that. They always come over and say, "Can you prepare it in Zsa Zsa's house? Maybe we'll do it at Johnny Carson's or someone else's home. So then I cook for 100 people. It takes me two months to get the money back for the food alone and, you know, it's a lot of aggravation to get everything together, to move everything, if you don't do it in your own restaurant. So I think it balances out."

To say Puck's L.A. restaurants have steady clientele is a gross understatement. The majority are regulars eating two or three times a week. And many are the stars we're used to associating with haute Hollywood. Spago doesn't serve potatoes but when Billy Wilder comes in he gets sauteed potatoes because he loves them. Only Billy Wilder, though.

Make no mistake, Puck is a star himself.

"I don't feel any different now than I did 12 years ago. I still like to cook. I'm successful. I think I worked really hard to be successful. And a lot of things passed by which I didn't do. I will probably more regret it when I'm 60 than now - like going to movies or going to theatres or going skiing. I used to love to ski. I was an excellent skier. So far, in the 12 years in the United States, I went once for four days. I used to ski every day in Austria and each day there's something coming up. And the same thing here. I came here and I have to work so we start at 7 in the morning and we finish at midnight. You know, I don't need the money that they pay me here."

At the end of last week, I talked with Puck from Spago in Los Angeles. He'd left behind his assistant to carry on at Sanssouci to full houses every night. "Yeah, I liked it a lot. Next time I should have more time to plan, six months, you know, and then I'll come back." Try his recipes. And hope he'll come back.

Toronto Star (ON)
FIN
FOOD, Wednesday, September 18, 1985 788 mots, p. C5

How to tell the good fats from the bad

Special to The Star

Fat is not a four-letter word, but it might as well be. The tendency is to talk about it as if it were dietary pornography, not to be acknowledged in polite culinary company.

This would indicate North Americans are wise to the health hazards of consuming too much fat - particularly of some types of fat that can raise levels of cholesterol, which has been identified as a culprit in the development of cardiovascular diseases.

Yet, probably because fat is a flavor-promoting substance that makes food more satisfying and palatable, many people continue to slather butter and sour cream on baked potatoes, feast on large, well-marbled steaks and gobble tons of grease-soaked french fries, fried fish, fried chicken, doughnuts and assorted other fat-laden dietary disasters.

Fat has favorable attributes other than making food taste better. It's an essential nutrient in the human diet, and is the vehicle for distributing fat-soluble vitamins in the body. It also supplies a concentrated source of calories, and therefore energy. But because fat is more calorie-dense that other foods, it also is more fattening. This and its role in the cholesterol story have earned fat its unsavory reputation.

Heart disease

Both cholesterol, a waxy fat-like material, and triglycerides, a storage form of fat in the body, can be deposited on artery walls, leading to hypertension, heart attacks, strokes and other diseases of the circulatory system.

The fat-cholesterol relationship isn't all bad. Although what are called saturated fats can help increase cholesterol levels in the body, fats that are unsaturated can aid in lowering cholesterol. Unsaturated fats also seem to have an effect on lowering triglyceride levels in the body.

How can you distinguish saturated from unsaturated fats? Saturated fats usually are solid at room temperature and come mainly from animal sources. Unsaturated fats normally are liquid at room temperature. When they are hydrogenated (hardened), they can resemble saturated fats, making it difficult to distinguish them.

The fat in foods usually is a combination of saturated and two unsaturated types (polyunsaturated and monounsatured), but one kind normally is predominant, and fats are identified according to the highest concentration. Polyunsaturated fats are believed to have greater cholesterol-lowering properties than monounsaturated ones.

Among those foods with the highest concentration of saturated fats are meats, butter, lard, most cheeses, cream, chocolate, cocoa butter, coconut oil and palm kernel oil.

Examples of polyunsaturated fats are safflower oil, sunflower oil, corn oil, soybean oil, cottonseed oil and sesame oil. Among monounsaturated fats are olive oil, peanut oil and most other oils made from nuts. On the market are a number of cookbooks that include guidelines and recipes for fat- and cholesterol-controlled cooking and eating. Among them is The American Heart Association Cookbook. Some of the book's recipes might not be low-calorie or even low-sodium, but they offer variety to those who are monitoring cholesterol intake and the types of fats they consume. Braised Pork Chops With Tomato and Garlic Sauce 2 tbsp olive oil 2 tbsp oil (polyunsaturated) 6 centre-cut very lean pork chops, 1 to 1 1/2 inches thick 1 tsp finely chopped garlic

1/2 tsp crumbled dried oregano

1/4 tsp crumbled dried thyme

1/2 bay leaf

1/2 tsp salt

1/2 cup dry red wine 1 cup canned drained tomatoes, pureed 1 tbsp tomato paste

1/2 lb green peppers, seeded and cut in 2-by- 1/4 inch strips (about 1 1/2 cups)

1/2 lb fresh mushrooms, sliced or quartered

Trim fat from pork chops. In a large heavy skillet, heat olive oil until a light haze forms over it. Brown chops for 2 or 3 minutes on each side, then transfer to plate. Pour off almost all the fat. Cook garlic, herbs and salt in fat that remains for 30 seconds, stirring constantly. Add wine and boil briskly to reduce to about 1/4 cup, scraping in any bits of meat or herbs in pan. Stir in tomatoes and tomato paste.

Return chops to skillet and baste with sauce. Cover and simmer over low heat, basting once or twice, for 40 minutes. Heat unused oil in another large skillet, and saute green peppers for about 5 minutes, stirring frequently. Add mushrooms and toss with peppers for a minute or two, then transfer to pan with the chops. Cover and simmer 5 minutes. Simmer uncovered, stirring occasionally, 10 minutes, or until pork and vegetables are tender and sauce is thick enough to coat a spoon heavily. If sauce is too thin, remove chops and vegetables and boil it down over high heat, stirring constantly. To serve, arrange chops on a platter and spoon vegetables and sauce over them. Makes 6 servings.

Toronto Star (ON)
FIN
FOOD, Wednesday, September 18, 1985 1018 mots, p. C15

Tangy relishes great on burgers, cheese

Elizabeth Baird

No preserving season is complete without a few jars of tangy relish. These sweet and sour blends of chopped vegetables are invaluable for topping burgers and hot dogs, and add a finishing touch to cheese and most cold meats. They're especially good with meat loaf, ham and corned beef.

To prepare jars for relishes, use the same procedure to sterilize jars and warm the lids for pickles. Read your recipe through and, before you start, make sure that you have enough perfect canning jars without nicks or cracks for the chosen recipe. Be sure to include a "taster" jar to store in the fridge. Wash the jars in hot soapy water, rinse and let air dry. Set on a metal tray or baking sheet with a metal canning funnel and a 1/2 cup (125 mL) metal measuring cup. This is used to scoop up the relish neatly. Heat in the oven at 225 degrees F for 15 minutes. Boil the disc part of the lid for five minutes. The disc must be new; make sure that the screw bands are rust free and not bent. Time both the oven sterilization and the disc boiling to coincide with the time the relish is ready to be scooped into the jars. Make sure that the relish is boiling hot when you pour it into the jars. Dorothy Grange's Green Tomato and Red Pepper Relish Dorothy Grange's garden is located by her farmhouse just outside the Huron County village of Auburn. Over the years she has grown just about every vegetable in her garden, and uses up the last of her harvest in relishes like this one. She also serves slices of green tomato, lightly coated with egg and crumbs and fried in butter. Grange grinds her vegetables using the medium or coarse disc; a food processor or hand chopping works just as well. 15 cups coarsely ground green tomatoes 3 cups coarsely ground onions 4 cups coarsely ground sweet red peppers 3 tbsp pickling salt Pickling Liquid: 2 cups cider vinegar 3 cups granulated sugar 2 tsp celery seed

2 tsp curry powder

Combine all vegetables in a large glass, plastic or stainless steel bowl. Sprinkle with salt, mix and let stand overnight in a cool place. Drain, rinse under cold water and drain again thoroughly.

Prepare 6 500 mL/16 oz canning jars and lids.

In a large saucepan combine vinegar, sugar, celery seed and curry powder. Bring to a boil; add drained vegetables and bring back to the boil. Reduce heat slightly and boil until vegetables are tender and the sauce slightly thickened, about 8 minutes. For a thicker sauce blend 2 tablespoons of cornstarch into the sugar before mixing with the vinegar and cook in the same way. Transfer to hot sterilized jars leaving 1/4-inch headspace. Cover with lids and tighten screw bands. Let cool; wipe, label and store away from light, heat and damp. Chunky Green Tomato and Cauliflower Mustard Relish This is an adaptation of the sweet mustard pickle recipe Mrs. J. R. Allan contributed in 1978 to the Church of St. Andrew and St. Paul's Favourite Recipes Old and New. That church is in Montreal, where early frosts leave quite a number of green tomatoes in the garden. Cut all the vegetables into chunks about

1/2-inch square. 16 cups chopped green tomatoes 8 cups chopped cauliflower 3 cups peeled pearl onions 2 1/2 cups peeled, seeded and cubed cucumber 1 3/4 cups chopped sweet red or green pepper cup pickling salt Sauce: 3 cups white distilled vinegar 3 cups firmly packed brown sugar 2 tbsp mustard seed 1 tsp celery seed

1/2 cup all-purpose flour 2 tbsp dry mustard 2 tsp turmeric

Combine all vegetables in a large glass, plastic or stainless steel bowl. Sprinkle on salt, stir gently and let stand overnight in a cool place. Drain, rinse thoroughly under cold water and drain again.

Prepare 7 (500 mL/16 oz) canning jars and lids.

In a large saucepan combine 2 cups of the vinegar, brown sugar, mustard seed and celery seed.

Blend together the remaining vinegar, flour, mustard and turmeric. Stir into the brown sugar mixture. Bring to a boil, stirring frequently. Add the vegetables, return to a simmer and cook, stirring frequently until vegetables are tender, about 20 minutes. Transfer to hot sterilized jars, leaving 1/4-inch headspace. Centre lids on jars and tighten bands. Let cool; wipe. Store away from heat, light and damp. Zucchini Relish Second only to runaway cucumbers that are hidden by leaves are giant zucchini. One day they're finger-sized; the next they rival eggplants. Use some of the larger ones for a handy tangy relish. To cut down on preparation time, chop the vegetables in a food processor. Aim at 1/4-inch pieces. 10 cups chopped zucchini 4 cups chopped onions 1 cup chopped sweet red pepper 1 cup chopped sweet green pepper

1/2 cup chopped hot red pepper cup pickling salt Pickling liquid: 2 1/2 cups white distilled vinegar 3 cups granulated sugar 1 tbsp dry mustard 1 tbsp turmeric 2 tsp celery seed

1/2 tsp freshly grated nutmeg

1/2 tsp freshly ground pepper 1 tbsp cornstarch

Combine all vegetables in a large glass, plastic or stainless steel bowl. Sprinkle salt evenly over top and mix together. Let stand in a cool place overnight; drain, rinse under cold running water and drain thoroughly.

Prepare 5 (500 mL/16 oz) canning jars and lids.

In a large saucepan combine 2 cups of the vinegar with sugar, mustard, turmeric, celery seed, nutmeg and pepper. Mix cornstarch into the remaining vinegar and stir into the spicy sugar and vinegar. Stir well; bring to a boil.

Add the well-drained vegetables to the saucepan; bring back to the boil, reduce heat and simmer until the vegetables are tender and the pickling liquid thickened, about 30 minutes.

Transfer to hot sterilized jars, leaving 1/4-inch headspace. Centre lids on jars and tighten the band. Let cool; wipe and store away from heat, light and damp.

Toronto Star (ON)
FIN
LIFE, Thursday, September 19, 1985 669 mots, p. C11

Chez Catherine owner "intuitive' about style

Ellen Bot Toronto Star

"My sense of style has always been at the maximum," says retailer Catherine Hill, who owns Chez Catherine, Karl Lagerfeld, the new Alma and the soon-to-be opened La Scarpa shoe store in Hazelton Lanes. "It's not just learned. It's intuitive."

A former model and saleswoman at Eaton's in Montreal, Hill opened her first store, Chez Catherine, on Yorkville Ave. in 1972. She moved to Hazelton Lanes nine years ago. In 1978, she opened her second Chez Catherine store in Palm Beach, Florida.

"I wanted to present Toronto women with a total concept in the modern way of dressing," says Hill, who runs her elegant shops with her daughter, Stefanie Hill-Wexler.

Hill is ambiguous about her age. "The moment I reached 39, I started telling people that I was between 40 and 50."

Here are her fashion and beauty philosophies:

Skin care: Shiatsu massages in Milan, annual visits to the Green House spa in Dallas, Texas, and avoiding air conditioners are a few of Hill's secrets for healthy skin. She is strict about using sunscreen. "I never sit in the sun without it. Even when I'm sitting at an outdoor cafe, I dab on sunscreen."

Makeup: "Ever since women were liberated by Chanel, I have felt the pale face look was as dead as the crinoline," says Hill, who usually has a golden tan. "When I have a tan, I have no difficulty wearing clothes of any color."

The only cosmetic she wears to work is eye makeup. "I think that if you have good skin, you look younger without makeup. I think that nature gives you the best colors."

Hair: "I'm very unhandy with hair appliances. I just know how to brush my hair," says Hill, who wears the same hairstyle for every occasion. She gets her hair done once a week at Sula's on Wilson Ave., has it trimmed every two months and re-evaluates her hairstyle once a year. She sometimes changes the style to suit the current trends in fashion.

Hill started dyeing her dark brown hair blonde 19 years ago. "I decided not to tint my hair black. Anything black that envelopes your face gives you a very heavy look." Susan Martin at Scenario salon on Scollard St. tints Hill's hair.

Fashion: "I never owned a sloppy outfit in my life," says Hill, who once bought a pair of $40 jeans but found them too uncomfortable. "I always wear something with a dash of extravagance. I have to wear one focal point to tell people that I'm in fashion." Hill says she "adores" 75 per cent of the designer styles she sells.

Her working wardrobe is replenished with six or seven new designer ensembles every season, including Valentine dresses, Gianfranco Ferre suits and Chloe blouses. On a casual day, Hill might wear an embroidered cashmere sweater and suede pants.

She still wears a 10-year-old beaded taffeta gown by Paul-Louis Orrier to charity balls in Palm Beach.

Her fortunate friends sometimes get her discarded designer dresses after a season of wear.

Hill is enthusiastic about the latest gold rush in fall fashion. She is planning to wear a gold taffeta dress trimmed with sequins to a Vogue party in Milan.

Fitness: "I don't believe in heavy exercises," says Hill, who discovered the benefits of fitness 10 years ago. In Toronto, she swims regularly at the Four Seasons' Yorkville hotel. When she works at her store in Palm Beach, Hill goes swimming daily.

She tones her abdominal muscles at home with the aid of a slant board.

Diet: "My diet is very strict," says Hill, who deplores junk food and red meat. She promptly dieted away seven unwelcome pounds that appeared after she stopped smoking. Hill is 5 feet, 6 inches, and weighs 129 pounds. To maintain her trim physique, her daily diet includes a big breakfast of bran, papaya and Earl Gray tea, a minimal lunch of coffee and tuna fish salad, and a pasta dinner prepared at a Yorkville restaurant.

Toronto Star (ON)
FIN
NEWS, Thursday, September 19, 1985 1360 mots, p. A13

Solidarity 'victory' long way off

Lucy Komisar Special to The Star

WARSAW - WARSAW - Ten thousand people were massed in the square and streets outside the large cream-colored concrete church of St. Stanislaw Kostka.

Inside the gates, representatives of a dozen cities held banners imprinted with red Solidarity slogans.

An honor guard of firemen and steelworkers stood at the flower-covered grave of Rev. Jerzy Popieluszko, murdered last year by government security police.

As they sang the patriotic song that has become a Solidarity anthem, 10,000 people - attending the monthly "Mass for the fatherland" - raised their hands in the "V" sign.

But victory is not in sight for these Poles who keep Solidarity - the free trade union formed in August, 1980, and banned in December, 1981 - alive in their hearts.

No victory

Solidarity, according to Western diplomats, may be alive morally but it is finished as an organization.

The Communist government of Gen. Wojciech Jaruzelski refuses any dialogue with the opposition and has put in place a series of laws designed to enhance its powers to clamp down on challenges to its authority.

Unlike the days of Solidarity when people expressed their opposition to government policies with massive strikes or marches, most Poles today respond with inaction. People are tired, afraid, apathetic; they see no prospects for change, only a threat to their personal well-being.

That does not mean support for the government: A recent poll showed support for the opposition and the government about even, with more than 50 per cent polled unwilling to say what side they were on. It's just that everyone is waiting for the next explosion, whether it be in six months, a year or five years.

New unions

As a further indication of continued opposition support, only five million people have joined the new government-sponsored unions compared to 10 million who were members of Solidarity. Seven million workers are outside the unions, thus depriving themselves of benefits such as access to vacation centres and housing.

In addition, the one million Communist party members - a third of the total membership - who quit after martial law was declared in December, 1981, have not returned to the fold.

Finally, in last year's local elections, only 60 per cent to 75 per cent of the voters cast ballots. The numbers are significant because Communist governments generally claim turnouts (and victories) of 98 per cent and more.

The government is hoping for an increase in participation in the Oct. 13 balloting for parliament to show support for its rule against another opposition call for abstention.

There is little hope the government's programs will solve the economic problems that sparked the worker protests leading to Solidarity's founding under Lech Walesa.

Lack of money

The economy is a disaster. The government continues its emphasis on unprofitable heavy industry and goods demanded by the Soviets. The lack of money for investment has led to serious decapitalization, with production halting for lack of machine parts and equipment.

The government talks about the need for high technology to improve low productivity, but without money to buy high-tech it increases work time instead. And some critics think technology can't solve Poland's problems.

"They still think if you add a microchip to the system, it will work," said one Communist who quit the party after martial law was declared in December, 1981. "It won't. It's a matter of people."

Jacek Maziarski, 48, who wrote on domestic affairs for the Communist weekly Polytika until he resigned, said the economy could not change, because "the nomenklatura (Communist jargon for the network of party and government office holders) will not cut off the legs of the stool they sit on."

Meanwhile, workers say life is becoming harder. Average wages are $120 a month, but a rationed pound of meat costs $1.20 to $1.80. Rents are about $20 for two or three rooms if one is lucky enough to have a government apartment and as much as $70 on the private market.

A man's shirt costs $7 and women's shoes $18. There is a second dollar economy for goods people can't get with Polish zlotys; people buy even boxed orange juice at government dollar stores.

Most moonlight

A second capitalist economy also thrives. To survive, people must moonlight, selling goods or doing repairs often with materials they steal from their plants and offices. Labor on the private market costs $12 a day, twice the government rate.

Solidarity sees its task in this period as preparing the population for the next crisis.

Janusz Onyszkiewicz, the national spokesman for Solidarity when it was legal, says the current strategy "is to build up an alternative society based on an independent press and culture, to expand the areas of free activity by organizing outside official structures, semi-officially, unofficially or clandestinely."

About 700 underground newspapers continue to circulate nationally or locally in plants and communities. Hundreds of clandestine books are published each year, with subjects ranging from recent Polish history to literature and philosophy.

Study groups have been established in plants and communities. Often the Roman Catholic Church is the shelter for such activities, with theatre performances and video showings being held in churches.

Sponsor courses

Churches also sponsor workers' "universities," two-year courses on history, ethics, trade unions and East-West relations.

Jozef Cardinal Glemp, at the top of the church hierarchy, is cautious, choosing not to align himself with Solidarity, but some local priests are more radical.

At the weekly Thursday night "Solidarity Mass" in Mistrzejowice, a steelworkers community in Krakow, the church is packed with supporters who have come from around the country. Activists with "Solidarnosc" T-shirts are given a special role in the service, and "Solidarnosc" is stitched in red on the altar cloth. Solidarity Masses are held in about 10 churches in major cities.

"We must fight as we have for 200 years to build up independent thinking," Maziarski says, referring to the fact Poland has not been independent in name or in reality for most of the past two centuries. "The program is not to lose your nerve or let yourself be stultified."

Most of that task is now being carried out by the youth. Even government spokesman Jerzy Urban admits the authorities are concerned about the lack of support among young people. And, Maziarski says, "I don't believe in a revolution, but the new generation is different."

Most free

Poland remains the most free state in the Soviet bloc. The legal independent Catholic press, with a circulation of 1 million, is unheard of elsewhere, and foreign publications arrive in the mail. Most people can get passports to travel to the West. But the rift between government and people has increased, along with the growing distance between peoples' expectations and reality.

Solidarity officially talks about the hope for compromise with authorities, but many people have lost their belief in internal reform or liberalization.

No one attempts to predict the future. Some count on the government's inability to manage the economy and say there will be new protests.

But Jacek Kuron, 51, one of the organizers of Solidarity, who has spent almost nine years in prison for dissident activity since 1965, said any new protests will be met with violence because the government knows it can no longer manipulate the people with promises of a better life.

No strategy

"The opposition can't have a strategy, because the power is not sensitive to the pressure of the society," Kuron said.

"The possibilities of any peaceful movement movement of the opposition are nonexistent. But it doesn't want to and can't use other than peaceful means."

Kuron said the only possibilities for change are war, economic catastrophe throughout the Communist bloc, or an agreement between the Soviets and the West.

He and others in Solidarity suggested that Moscow's need for economic relations with the West would force it to accept a harder bargain on liberalization in Eastern Europe if the West insisted on it.

They want U.S. President Ronald Reagan to raise this in November at the Geneva summit with Soviet leader Mikhail Gorbachev. * Lucy Komisar is a Star correspondent based in New York. She recently returned from two months in Eastern Europe.

Toronto Star (ON)
FIN
LIFE, Thursday, September 19, 1985 596 mots, p. B4

Stress can cause colitis in dog

Ann Huntington

Every few months, my 5-year-old Welsh terrier passes blood in a gelatin-consistency stool. I've taken her to several veterinarians, and the Ampicillin and Neo Diarrhetic they prescribed has helped. But they've been unable to give me an explanation for the problem.

I try to avoid dog food with milk or cheese in it, since I've been told some dogs find it hard to digest milk. Most dog food does contain some cheese by-products or milk.

Do you have any suggestions? My dog does not seem ill, and she gets all her shots and heartworm pills. Please advise. - Irene S.

A mucousy, gelatinous stool indicates that you may be dealing with a colitis problem. Oddly enough, dogs' colons are far more sensitive than ours. Consequently, blood in their stool from colitis is not very unusual. Since your dog has these attacks three or four times a year, I suggest that you put her on a monotonous diet of a well-balanced dog food, with no extra goodies or table scraps.

Another possible reason for your dog's attacks is stress. It could result from the presence of a lot of company, from being left alone for long periods of time, arrival of a new pet, etc.

I have no way of knowing how thoroughly your dog was checked out by the vets you visited. A thorough examination would include multiple stool checks, not just one, because whipworms can be a cause of colitis and do not necessarily show up on the first stool check sample. A thorough blood check must be done to rule out a number of underlying diseases that could be causing the symptoms. In some severe cases, scoping the lower bowel, x-rays or even exploratory surgery and biopsy are indicated! If you find that the cause is emotional stress, and that you cannot avoid its occurrence, put the dog on a very bland diet (such as boiled hamburger meat and rice) and give her a protective kind of diarrhetic medicine when you anticipate the problem. Rodent Ulcer

What is Rodent Virus and what causes it? Does a cat have to take medication for it all its life? Also, can it be passed on to other cats? - Martha C.

First, there is no such disease as Rodent Virus, but there is one called Rodent Ulcer and I assume that's what you are referring to. It is not contagious and is strictly a feline disease, which is fortunate for other species of pets. If not brought under control, Rodent Ulcer erodes a cat's skin surface, particularly in the area of the upper lip. It can result in the entire lip being wasted away right to the nostril openings. Rodent Ulcer is part of an unpleasant group of skin problems about which we have much to learn. We still don't know its actual cause, although there are several theories. One is that it's due to a specific hypersensitivity or allergy; another, that it's hormonal in origin. Fortunately, we do know how to bring it under control. The most common cure involves injections of cortical steroids such as cortisone. Some vets treat the condition with a hormone tablet called Ovaban, which should only be used in severe cases because of the great risks of side effects. Approved by Clayton MacKay, D.V.M., Ontario Veterinary Association.

Family Pet appears Tuesdays and Thursdays. If you have a question, write to Family Pet, Toronto Star Syndicate, One Yonge St., Toronto M5E 1E6. If your pet's problem is urgent or an emergency, consult your vet.

Toronto Star (ON)
FIN
REVIEW, Friday, September 20, 1985 865 mots, p. D20

Table for Two Jardin Des Artistes and Stage Door Cafe Food innovation goes step too far

Peeter Tammearu

Ah, the restaurant wars! The battle to win over the public palate and purse continues. Casualties depart, reinforcements arrive.

Some, like stealthy guerrillas, launch surprise attacks; we only hear of them by word of mouth. Others, like Jardin des Artistes, enter the fray with fanfares and drums (in this case, a flurry of press releases).

Much money has been spent to convert the building at the corner of King and John Sts. into two restaurants served by a central kitchen. Jardin des Artistes is the formal dining room and the Stage Door Cafe is a bar and bistro that features live jazz in the evenings.

Both rooms are large and airy examples of pleasant post-moderism, with exposed bricks and wood and ductwork, pale walls and an interesting play of textures and details.

But it seems that pleasant rooms and a good kitchen are not considered enough nowadays. You have to have a concept, and so "cuisine moderne" was born.

Cuisine moderne? The chef's idea is to blend elements of haute and nouvelle cooking with his own unbridled creativity.

Blatant attempts at originality, in a world where pink and green Mohawk haircuts are considered somewhat commonplace, worry us. But reviewers are a brave lot, so we went to see what we would see and visited each room twice.

What we saw was a menu that involves such concoctions as smoked eel hollandaise, sweetbreads with papaya and pistachio cream, mint and horseradish creme fraiche, Campari sabayon and more.

Perhaps there are palates so jaded that they require such novelties to tempt them to nibble a small mouthful as they are forced to spend yet another evening in a restaurant. Our reaction was somewhat different.

"You know," I remarked to my friend, "I believe we're about to eat cuisine enceinte, not moderne."

"Pregnant food?"

"Indeed. The combinations seem only one step removed from the pickles and ice cream with sardines that an "infanticipating' Lucy Ricardo might have craved."

But the point is not to compare philosophies. We have few prejudices concerning food. Truth is in the tasting.

Escargot and goat cheese "baked in an herbal pear" ($5.50), with wine butter, is a confusing blend of flavors that is not enhanced by neither the raw nor cooked texture of the fruit, the insignificant amount of cheese or the totally superfluous escargot. A field salad with scallions and grapeseed oil ($3.95) is best described as lettuce.

With many dishes, conception and execution seem to be uneven and often at odds with one another. Asparagus mousse ($6) offers spoonfuls of a bland, slightly bitter substance, set adrift on a sea of creamy, pink crawfish coulis and garnished with a small, disquieting crustacean. Boudin of chicken breast ($4.95) are tiny, dry, grainy sausages the size of ping-pong balls (and just as tasty), served with lovely artichokes on a rich and appetizing red wine sauce.

But a veal chop stuffed with shrimp mousse ($18) was a very appealing entree. The lobster coulis and truffle sabayon translated into a wonderful, many faceted sauce of a delightful, rich and classical sort.

Many things were disconcerting. A salad of marinated escargots and scallops with a coriander champagne dressing ($7.75) was so small a luncheon entree that we assume the appetizer portion ($4.25) must be invisible to the human eye, and therefore a better choice.

Fettucine with shiitake mushrooms, veal dumplings, capers and chives ($7.95) showed off the kitchen's considerable skills. Unfortunately, these skills were devoted to making flavorful, exotic mushrooms taste like salty, canned soup. The veal dumplings, though light, were nothing more than meat balls.

For dessert, there are nice pastries such as a decadent chocolate-almond-pecan tart ($3.95). However, something especially to be avoided is the wild-honey-sweetened avocado mousse with pistachio-apricot sauce ($3.95). This has all the charm of strained baby food, while the sauce tastes like the result of accidentally putting birdseed through a food processor.

Jardin des Artistes may be just what Toronto has needed, if only to show us what can happen if we take "cuisine" so seriously that we forget about the logic of dining. Lunch, with a half litre of wine, tax and tip, cost $58.15. Dinner was considerably more. * The Stage Door Cafe is particularly well designed, with good acoustics and sight-lines. One can either enjoy the music or have a quiet conversation over dinner without disturbing others or being disturbed.

The wonderful sounds of the Fraser McPhearson Trio made the very slow, barely competent service quite bearable.

We will happily return to this room again and again. It's exactly the sort of place for an informal late evening we think the city has needed.

We munched on an excellent burger ($5.95) and a nice sandwich of charred, raw beef ($6.95), graced with a caper mayonnaise and a spicy, fresh chili sauce. With two glasses of wine, and some mineral water, our evening cost $30.15 plus a small tip. There is a $4 ($5 on Fridays and Saturdays) cover charge at the tables, but none at the bar. - Peeter Tammearu

Toronto Star (ON)
SAT
INSIGHT, Saturday, September 21, 1985 949 mots, p. B1

Rolling up the sidewalk on our own free trade

Carol Goar Toronto Star

OTTAWA - OTTAWA - An absurd little drama is unfolding 12 kilometres up the Ottawa River from Parliament Hill. In the Quebec bedroom community of Aylmer, they've just torn up a brand new sidewalk. It was one of those fashionable brick walkways, part of a provincially-financed redevelopment project.

Everybody liked it, but the Quebec government said it had to go - because the bricks were made in Ontario.

The provincial transport ministry has a made-in-Quebec regulation covering all construction materials. So now the town of 30,000 sits waiting, with an unsightly gash along its main street, for a new shipment of (more expensive) Quebec bricks. And the company in charge of the project is stuck with 17,000 square feet of unuseable Ontario bricks.

The Aylmer sidewalk controversy broke this month just as the Mulroney government was preparing to announce that it was asking the United States to begin talks on free trade. At first glance, the two events may seem unrelated. But there is a link.

Canada is seeking a new trading relationship with the United States, at least in part, because the government has decided that a country of 25 million is simply not a big enough place to do business. But the truth - as the Aylmer brick squabble demonstrates - is that there has never been a market of 25 million for many products. It is a national myth.

Take the telecommunications industry, for example. In a country the size of Canada, there should be three or four large, national wire and cable-making factories, according to economic experts. There are 16 small ones.

If a manufacturer wants a contract with one of the provincial telephone companies, he must establish a "regional presence," which usually means building a plant in the province. There is no incentive to build a facility which can serve the entire Canadian market, because all the other provinces have their own small, protected suppliers.

Prime Minister Brian Mulroney is right in saying that Canadian products have to be cheaper and better if this country is going to break into foreign markets. But competitive, state-of-the art products aren't likely to come out of inefficient, regional factories.

The brewing industry is another example of what happens when the provinces start carving up and protecting slices of the national market.

No one needs to tell Ontario beer drinkers about it. They found out during the recent brewery workers' strike. Under provincial law, it is illegal to cross over into Quebec or Manitoba to pick up Canadian beer. So Ontarians had to drink imported brands.

But even without labor difficulties, the market is riddled with restrictions. One province can keep out another's beer by imposing expensive packaging requirements, by taxing it heavily or simply by refusing to sell it. There are Canadian brands - such as New Brunswick's popular Moosehead and British Columbia's Old Fort - that are never seen in Ontario. Yet they can be bought in the United States.

Mulroney is right in saying that Canadian producers need access to new markets. But those new markets are often right at home.

When the Macdonald Commission toured the country, over the past two years, it heard time and again from frustrated producers who couldn't get their goods into neighboring provinces.

The meat packers complained of discriminatory marketing legislation. The electrical equipment companies told how hydro companies would not buy from out-of-province suppliers. The bus and subway makers said it was easier to sell their equipment abroad than to public transit commissions in other provinces.

And the economists told the commission the national market is so badly fragmented that economies of scale are impossible for many industries.

And that is only part of the problem, said Paul Kovacs, chief economist for the Canadian Manufacturers' Association. He recently headed a task force to find out how the association's 3,300 members felt about interprovincial trade barriers.

But the study team quickly got bogged down in the everyday politics of doing business in Canada.

The country's large manufacturers, seeking to develop a national market, complained bitterly about provincial restrictions. But the smaller companies - which make up the bulk of the association's membership - pointed out that preferential treatment from the provinces guaranteed their survival.

In the end, the working group decided that the manufacturing community was so split that it wasn't safe to publish any kind of a report. So it quietly passed its findings over to the Macdonald Commission, in the hope that the federal inquiry might tackle the tricky question of interprovincial trade.

The Macdonald Commission tried, but ended up shaking its head in dismay: "If sellers find that they cannot even count on access to the Canadian market," it asked, "how can we expect them to be aggressive competitors on world markets?"

Unfortunately, that is a question that too few Canadians - inside government or out - are asking as the Mulroney administration prepares to negotiate a new economic partnership with the United States.

The operating assumption seems to be that by combining the markets of 10 fiercely protective Canadian provinces and 50 equally protective U.S. states, you come up with a relatively open market of 262 million people. If only it were so easy.

As Ottawa and Washington prepare to work out their historic free trade pact, it is also time to begin thinking about how to make Canada work better as an economic union.

It is one thing to talk about becoming a competitive, forward-looking, highly skilled trading nation. It's quite another thing to behave like one. Ripping up sidewalks and indulging in interprovincial beer wars is not a great way to start.

Toronto Star (ON)
SAT
HOMES, Saturday, September 21, 1985 1446 mots, p. E18

Luminous paint makes a flashlight easy to find

* This is a column in which readers exchange useful tips. Readers should be aware, however, that The Star has not tested the ideas and that they may not be applicable for all readers or under all circumstances. * Send your suggestions to: Reader Exchange, The Toronto Star, One Yonge Street, Toronto M5E 1E6. Please write clearly on standard letter-sized paper and on one side of the page only. And please do not send self-addressed, stamped envelopes, as personal requests cannot be answered because of the volume. The most interesting tips will be published and a $10 prize will be awarded for the best of the week.

Last Saturday's Reader Exchange carried an erroneous tip that the life of a flashlight battery could be extended if it was wrapped in foil and stored in a dark place. The foil is a conductor and will drain power from the battery. In extreme situations, the combination could be a fire hazard. A better idea is to store the battery in any cool, dry place.

* * *

A $10 prize goes to Dorothy Claire of Willowdale who writes:

Put a strip of luminous paint around your flashlight handle and you'll be able to see it easily in the dark - which is usually when you need it.

* * *

Don't discard your old rubber bath mats. They are easily made into floor mats for your car.

Don't discard your old nylons. They can be used for knitting booties, rugs, for tying your garbage papers and holding small pieces of soap at bathtime. They can also be used for straining paint and stuffing animal toys.

Pine cones and evergreen cones can be chopped down and put in your soil to keep weeds down. Dolly Houle, Midland

* * *

If you have a dehumidifier, take advantage of the "free" water it gives you. Don't dump it down the sink. Water your plants (indoor and outdoor) with it. It is free of additives, plus it is room temperature and will not shock your plants.

During the winter, I save margarine and yoghurt containers for summer picnics. Salads, soft fruits, baby foods, finger foods, etc., can be carried in these containers and thrown away at picnic sites. Less to carry home.

I have a ring of an intricate design which tends to get dirty quickly. I have found a quick and effective way to clean it is to place it in a pot of undiluted vinegar and heat on the stove at low heat for about half an hour. The vinegar acts as a room deodorizer as well.

I store my dirty gardening gloves on my clothes line, hanging by the fingers. The dust and dirt gets blown out of them and when it rains, the dirt gets washed out, and I always know where they are.

Travelling and vacationing with young children? Use your empty disposable diaper container for a laundry hamper to bring home dirty clothes. Mrs. J. Alanko, Richmond Hill

* * *

Use a vegetable scrubber to clean your metal grater, or anything that has grooves in it.

Use pinking shears to cut out patterns when sewing. That way, your seams will be finished as soon as they are sewn L. Cox, Mississauga

* * *

To remove fresh blood stains from clothing, simply dampen a cloth in cold water, sprinkle with salt and gently rub stained area. In seconds, stains disappear leaving no discoloration. Mrs. J. Leach, Wilberforce

* * *

When taking motor trips, I find it very useful to have a supply of towel wipes or "Wet Ones" as they are some times called, to remove stains and spills from clothing. I had a raspberry stain on my clothes while travelling in the car and found that one of the towel wipes completely removed the stain. Jean Milos, Toronto

* * *

When preparing meals there are many times when it is necessary to wait for something to happen - or something that needs intermittent watching. At those times, I often do little chores that could become big ones if left for another time. For example, I polish silver - usually it's only the forks that require polish. Sometimes I clean out one shelf, or one drawer. It's not a good time to take on too much or the job is left half finished. It's also a good time to look through recipes to get ideas for another meal. Irene Gibson, Toronto

* * *

Your budget can be stretched by buying powdered skim milk to use in sauces, puddings, hot chocolate or cream sauces. Try mixing it with whole milk for drinking. You'll love the savings.

A really handy kitchen gadget is an "oil pump" fashioned from a pump type, hand lotion bottle. Fill it with cooking oil and use whenever you need a small amount of oil. It is great for stir-frying.

Pain and stiffness in joints are improved by cooling with ice. A pack of frozen peas wrapped in a damp cloth is ideal.

Don't throw out baking soda that no longer effectively deodorizes your refrigerator. Even months old baking soda can be used to extinguish all types of fires (wood, grease, etc.). Simply stir up the old soda, pour it into a coffee can or similar container with a lid and place the can in a handy spot. If a fire breaks out, a few handfuls of baking soda tossed at the base of the flames will quickly cool things down. This is especially appropriate for use on cast-iron stoves or pans where the sudden cooling effect of water could crack or warp the metal.

To protect tomatoes from frost, place four water-filled milk jugs around each plant. At night, the plants are protected from frost by the heat stored in the water during the day. The plants don't overheat during the day as they usually do with other methods.

A two litre plastic soda bottle can be used to provide drip irrigation. Punch two small holes into the metal screw on top. Remove the hard plastic base, cut off the rounded bottom of the bottle and put the base back on to act as a cap. Sink the bottle upside down and firm the soil around it to hold the bottle in place. Remove the base to fill the bottle with water or fertilizer solution, then replace the base to retard evaporation. Eva Edmonds, Lindsay

* * *

A handy tip when storing anything in the fridge that may drip, such as milk cartons, thawing meat, etc., is to wrap in a plastic bag before storing. This can save a lot of cleaning up. Mrs. T. Evans, Toronto

* * *

I am a long time stamp collector and I must reply to the person who suggested peeling stamps from the paper "dry". Please do not do this as you will ruin collectables.

Always leave half inch of paper (envelope) around the stamp and soak them in the sink in water. Place the loosened stamps on newspaper face down. It only takes 15 minutes to dry. Then you can put them in the used envelopes until sorted. Paul Leach, Malton

* * *

Can anyone tell me how to clean a needlepoint picture? It has quite a lot of white and has become slightly grey over the years. Ruby Weldow, Bobcaygeon

* * *

Use tuna fish cans, opened at both ends for cutting biscuits and egg poachers. Cans with one end opened can be used for candles when camping, nailed through the bottom and attached to a dowel to hold glasses when picnicing or used as ashtrays. Lynne Harper, Welland

* * *

Does anyone have a recipe for shake and bake for chicken? I used to have a recipe a few years ago but something is missing in the ingredients. Can anyone help? Aileen Simpson, Brampton

* * *

If you forget your potatoes, carrots, stews, whatever, while cooking and they boil dry and burn on the saucepan, do not throw away. Lift pot off the stove and set in a sink of cold water. Lift out the ingredients. They will not have a burnt taste and can still be eaten. The pot will also clean easily after soaking in cold water. Eileen Barry, Peterborough

* * *

To keep jam jars from getting a musty smell, wash and dry thoroughly and put a piece of newspaper in jars before putting the tops on. When ready to use, rinse with boiling water. Put newspaper in anything that is going to be closed for awhile like cookie tins, gallon jugs, crocks, even your dishwasher. Change newspapers often.

If there is a musty smell that you can't get rid of wash with soda and dry thoroughly. Mrs. R. Greco, Collingwood

* * *

Use toothpaste and a cloth to clean white vinyl. Great for shoes and handbags. Inez Latimer, Mississauga

Toronto Star (ON)
SAT
NEWS, Saturday, September 21, 1985 340 mots, p. A13

Wife admits she lied by saying husband kept lottery ticket

Belinda Silberman Toronto Star

A Toronto woman admitted yesterday in an Ontario Supreme Court trial that she told a lie during a 1983 legal proceeding about where her husband kept a lottery ticket before winning the $600,000 jackpot.

Edna Ali testified yesterday she didn't tell the truth in October, 1983, when she told a court her husband Shariff kept the ticket with him until the draw.

The 46-year-old woman said her husband actually put the ticket on a dinette table in the kitchen and it remained there all week. The draw was held Aug. 15, 1981.

Milica Skarec is suing the couple and their two children, Joan, 23, and Dexter, 20, for half of the $600,000 Lottario jackpot, as well as interest.

Skarec claims Shariff was her lover for 16 months beginning in April, 1980, and the winning ticket was composed of numbers she selected. Shariff says the numbers on the winning ticket were chosen by his family.

When Skarec's counsel, J. David Sloan, asked whether she told a lie when she testified in 1983, she replied: "I would say so." When he asked her whether she was under oath, she said "yes."

In conflicting testimony yesterday, she told the court each member of the family had written on the form their three-digit choices for the ticket. But in 1983 she testified her husband had marked down all the numbers.

In other testimony yesterday, Edna told the court that Shariff was a Moslem and prayed every day in a standing position with his hands together in front of his chest. Shariff has also testified he is Moslem and eats only "halal" meat prepared in accordance with his religion. His son Dexter has said the family, including Shariff, is Presbyterian.

Edna, who prepares the family's food, said yesterday she makes separate meals for Shariff. But she was unable to explain to the court the dietary laws of Moslems.

"I don't know about the Moslem laws, sir. (Shariff) Ali would know that," she said.

Toronto Star (ON)
FIN
NEWS, Monday, September 23, 1985 2128 mots, p. A1

Roaches, stench make life a horror in rooming houses

Ellie Tesher Toronto Star

Number 100 A and B Cowan Ave. in Parkdale is down the street from chic, renovated three-storey Victorian houses. But this boarding house might as well be worlds away - dilapidated, with paint peeling, porch sagging, old, torn furniture in disarray outside.

Inside, the grime, roaches, rats, debris, urine in open potties, and utter despair of its 16 roomers caused a health ministry official who visited months back to throw up on the front lawn.

There are rooms with no windows, no closets, no dressers, no sheets on torn mattresses. Piles of rags, books, broken glass, open food tins are everywhere. Roaches run rampant on kitchen walls and across the stove while an open pot cooks beans. The freezer is locked. Within, ham and bacon are the only meat ever cooked for tenants.

Worst victims

Roomers and boarding house tenants are the worst victims of Metro's critical housing shortage.

Tens of thousands of people live in cramped shabby rooms, pay high rent and have no protection from evictions or demands for more money.

"There's no doubt roomers are the most abused group of clients we see," says Joanna Kuras, a lawyer with Neighborhood Legal Services.

John Trainor, in charge of referral homes for Queen St. Mental Health Centre, says of discharged patients: "In a tight housing market, we have the group that goes from the bottom rung right off the ladder."

The Cowan Ave. building I visited is a tragic example of the problems facing transients, former psychiatric patients and the chronically unemployed. Last July 10, Amiti Mizrahi, a 28-year-old former psychiatric patient, died here. An inquest has been called into his death and the circumstances of where

it happened, says Metro's head coroner, Dr. Jim Young.

"The coroner who investigated, Dr. Margaret Milton, felt the circumstances need to be explored publicly, as does the question of where psychiatric patients are discharged and whether this is adequate," Young said.

Work orders

Last April, there were 21 work orders against the building. They are noted as "all completed, with the exception of the removal of debris," according to one city official. On Aug. 21, the premises were referred for public health inspection.

Yet I saw plaster fallen from the ceiling, holes in walls, broken toilets and debris that made walking in the hallways dangerous. Hydro is turned off and tenants some days live in semi-darkness.

Lester Heward lives here. He is crippled and walks with difficulty but he is so weak he rarely leaves his bed. "I've lived here 10,000 years," he sighs.

"The place is unfit for human habitation," says Trainor. The Cowan Ave. house is not on his referral list for patients, though some end up living there. "There's so little housing in Metro that you can't close that place down. These are helpless, sick people that live there."

The boarding house had its licence renewed last June 18 until June, 1986. It is owned by Mohammad "Mike" Akram. It was bought for $99,000 in December, 1983, with $57,726.58 cash and a mortgage of $41,273.42.

"Active file'

Akram is owner or part-owner of three other buildings in Metro - this one is on the "active file" with city building and public health departments.

The Parkdale area alone has some 200 boarding houses, licensed and unlicensed, with 15 to 40 people in each. Trainor says "600 to 700 people live in homes run poorly."

Landlords charge according to the amount of public assistance cheques - about $245 monthly for welfare people (from their $295); $335 monthly for family benefits recipients (from $419) - a difference of $90 for two people in the same room.

Landlords insist the cheques go to them first (they get tenants to sign that agreement). So people are handed back only a meagre amount to live on for the month ahead, and some even lose that sum if the landlord decides to take extra.

Marion Merritt, 52, for one, gets $69 a month back from her $419 cheque. "I won't have enough money to get my winter clothes back from the cleaners."

Richard Marlett, 40, gets $16 a week to spend on cigarettes, coffee and car fare with nothing left over.

Scams rampant

Other scams are rampant. Pat Capponi, a Parkdale Activity and Recreation Centre community worker, tells of one landlord "selling" her tenants to another, moving people out, then converting her place to a "rooming house." She charges the same rent now but without food.

Boarding house tenants told me of sexual assaults by landlords; of medications handed out excessively to keep people docile; of showers capped so they can't be used. One woman said her landlord helped make out her income tax form, then kept her rent rebate.

Yet the homes are so full, Dabid Blank, 49, can't find a room. He's an ex-psychiatric patient and calls himself a transvestite. Community workers say he's harmless and just wants a place to live. This summer, High Park was his home until police found he carried a knife - "for my food and if anyone threatens me." He was arrested on a weapons charge and went to jail.

Younger people are joining the boarding house ranks. Says Kevin Gagnier, 22, who has shared a room with two other men for three years. "I can't take uprooting. Even a place like this becomes home."

Capponi, an ex-psychiatric patient, calls young roomers "the new crazies - hospitals don't keep them, their parents aren't talking to them, they have no jobs, nothing to do."

Few solutions

David Littman of Parkdale Activity and Recreation Centre, a drop-in centre for ex-psychiatric patients, says the numbers of visitors from nearby boarding homes grew from 30 a day in previous summers to 100 a day this year.

There are few solutions so far. One is Supportive Housing Coalition for people recovering from mental health problems. So far there are eight group homes in Metro that house some 350 people, with varied staff services depending on need.

Last year, psychologist Reva Gerstein documented an immediate need for an estimated 1,800 discharged psychiatric patients, a figure experts now estimate at more than 2,000.

The rooming house scene is a similar shambles, affecting tens of thousands of tenants. (Gerstein's report noted 698 licensed and 330 unlicensed rooming and boarding houses in Toronto alone in 1983.)

They pay $60 to $70 a week, mostly out of welfare and disability pension cheques, for rooms with a bed, barely enough space to walk in, maybe a fridge and hotplate tucked into a closet-like area.

United Rooms on Shuter at Jarvis Sts. is a dreary warehouse for men down on their luck.

Visibly dejected

John Collard, 53, lives here. He says he was a truck driver for 30 years, then a serviceman, and lived with his family in North York. Now he's unemployed, divorced, visibly dejected and can find only temporary work, by the day.

He pays $250 a month for his room - without hotplate, bedsheets or window covering. He has a bed and a fridge. Tinned food and crackers stand on his one dresser top.

Collard receives $387 on medical welfare, an amount intended to boost his diet. At $137 left for a month, it isn't easy. "You can't buy too much after you pay for car tickets to look for a job. I eat at the free food places when I can. It's hard for me to live here because of what I had before."

Collard shares two bathrooms with some 15 men who live off the dark hallway on his floor. Upstairs there are as many more. The only bath on his floor was broken for a week, and fixed the day before the welfare cheques arrived.

"Because of the tight economy, the rooming house market now has more competition from single working people," says Carmel Hili, a community worker at the Christian Resource Centre. "Landlords can afford to be choosier. These people - the unemployed, transients, winos - have nowhere else to go."

Some brutality

Hili, who visits people in 25 rooming houses in the Parliament-Dundas Sts. district, says, "There is brutality in some" from tough superintendents. Hili tells of a man thrown outside in the snow from his rooming house, because he was drinking, and locked out four hours. He lost his fingers.

Yet demand is so high even for bug-infested, crowded places, landlords can neglect both premises and tenants, and still turn a profit.

In one Sackville St. rooming house live an elderly couple so disabled - he's spastic, can barely walk or talk; she has heart and lung problems - their room is a chaotic litter of clothing and an overpowering urine stench. Their bathroom is in the basement and shared with other roomers.

Hili says they need subsidized housing with support staff. Instead, the only home they can get into and afford is known on the street as a place that will take anyone. "There's always drinking and thieving and police there."

Next door, Ralph and Marion Shea live in a more stable house where rent is cheap but they get little for it. Together, their disability cheques come to $667 monthly. They pay $180 a month for a single room with bed and fridge and a table top to store food.

One chair

They invite a visitor to sit on the bed. Marion peels vegetables bent over a pot on the floor, sitting on the only chair. Their stove is in a cupboard space with clothes hanging overhead. Dishes are washed in the bathtub. The Sheas have lived here for seven years.

"I put in for Ontario Housing six months ago. We need more room and would like a cheaper rent. We're on the waiting list," Shea says.

Frederick Freedstone, 65, and his common-law wife Luba have lived here seven years, sharing a bathroom with another man. Their walls were painted when they moved into the room, and never since. Their window opens on to a porch filled with old, broken furniture so that daylight barely seeps inside.

"There's no economic reason for the rooming house situation to be so bad," says Michael Meron, a former real estate investor who had financial losses and now lives in a room. "The rate of return per square foot is higher than that which prevails in all areas of real estate except, perhaps, the Eaton Centre."

Meron explains that a typical room is smaller than 10 by 10 feet but rents for more than $200 a month. That's $2,400 a year for 100 square feet, or $24 a square foot. "You can rent prime office space downtown for far less," he notes.

No rights

The problem is roomers have no rights to complain. They are not specifically listed in landlord-tenant laws - leaving them powerless to go after their rights.

Clinic lawyer Joanna Kuras deals with roomers' problems. "They are missing all protections," says Kuras - a fact noted by Gerstein in her report, which called for the inclusion of rooming and boarding house tenants in provincial legislation.

Meanwhile, some landlords exploit tenants, evict them without notice or threaten evictions, raise rents suddenly, and use strong-arm tactics with people who argue or refuse to pay.

Roomers live with the fear that, if they lose their address, they also lose their welfare cheque until they relocate.

"We've seen rent increases as high as $50 a week; landlords who won't let people have their welfare cheques if they won't pay higher rent; rooms rented out that belong to someone who's away for four days. They can't even get their belongings when they return," Kuras says.

"Goon squads'

Rooms are rented with a month's deposit up front; a person evicted within days and their money not rebated. There is talk of "goon squads" who enforce evictions.

Rooming and boarding houses are not all licensed. No one knows of them if no complaints are lodged, Kuras says. Those that have no licence often don't meet building, fire and public health standards, so people live in squalor and dangerous conditions.

"These people are on limited incomes. They're vulnerable to any threat and easily coerced. They're too frightened to take anyone to court and charge them with illegal acts."

Not Eleanor Foland. She has charged Pembroke St. landlord Zane Sexsmith with illegal eviction. Sexsmith owns a number of rooming houses in the Pembroke-Gerrard Sts. tenderloin district.

She claims that, after she lived there four years on a medical disability allowance, her rent was suddenly raised last March 27 from $190 to $285 and she was moved out forcibly a few days later. A trial in Provincial Court was put over until November.

TOMORROW: Housing crunch batters seniors and middle-class.

Toronto Star (ON)
FIN
FOOD, Wednesday, September 25, 1985 331 mots, p. C2

Heed consumer researchers tell beef industry

From Canadian Press

The beef industry - from producers to packers to retailers - must start listening to what consumers really want, say two University of Michigan researchers studying the meat industry.

"You're merchandising meals, not pieces of anatomy," professor John Allen told a seminar in Toronto, sponsored by the Beef Information Centre of the Canadian Cattlemen's Association, the Canadian Meat Council and the Retail Council of Canada.

About 170 participants representing all levels of the beef industry from across Canada attended the conference, Strategies for Success, held to find innovative ways to bolster beef sales.

Allen, along with professor Thomas Pierson of the food systems economics and management program at the university in East Lansing, Mich., presented some findings of their ongoing study initiated in 1984 for the Beef Industry Council of the U.S. National Live Stock cct and Meat Board.

They cautioned that determining what consumers want is not as easy as it sounds.

"There is no such thing as "the consumer,' " Pierson said. "Think in terms of consuming segments."

Several studies indicate one-third of all shoppers have health-related concerns about beef, especially in regard to fat and cholesterol, they said.

Solutions range from changing breeding and feeding programs, to packaging beef in new ways at the packer and retail levels to providing objective nutritional information directly to shoppers, they said.

For instance, one U.S. retailer combined a government-sponsored meat nutrition program, which provided information on calories and nutrition in various cuts of meat, with a new Lean'N'Trim meat counter featuring meat trimmed of all visible fat, and saw beef sales increase by 30 per cent at a time when they were dropping elsewhere.

It is a common mistake in the beef industry, however, to think health issues are the only problem, Allen said. Work must be done on many fronts, including quality standards, packaging, in-store service, taste and variety, price and value and convenience for the customer in purchasing, storing and cooking.

Toronto Star (ON)
FIN
FOOD, Wednesday, September 25, 1985 2041 mots, p. C1

Game-winning Snacks

David Kingsmill Star food writer

The Star's all-seeing culinary sage, Professor F. D. Processor, called yesterday. In a voice that could only be described as hysterical, this is what he said:

"Within two weeks, companies will record the lowest productivity levels ever and absenteeism will have hit an all-time high - because they'll all be over at my place watching the Blue Jays! My doctor has cancelled surgery, the judge next door has adjourned court, and my bank manager has been walking around for weeks mumbling things like "chuck her in there, you fireball kid!' Oh, why did I buy that big screen TV?"

I could heard the professor blowing his nose into a handkerchief: "It's Jay Fever! Arrrrg! I won't be able to buy a potato chip or pretzel at the corner store. A run on my favorite beer is a certainty. It's Jay Fever! It's going to overwhelm us all. And it will last weeks. Weeks! How can I feed people for weeks! You have to help me prepare for the manic onslaught!" The phone went click.

Since the professor has never been wrong, his words were frightening. But too late. Jay Fever had already struck by the time he called. Sorry. There is no cure. The only thing to do is suggest ways of getting through it all as comfortably as possible. As the American League playoffs progress, the strain will become almost unbearable. If any one of the Jays drops a fly ball, it could be fatal to anyone watching the game in your living room. The only prevention is to keep up your guests' strength.

Normally, we would suggest four, five or six recipes that are simply made and simply served so you won't have to drag yourself away from the new wide-screen TV in the living room. But Jay Fever is the most serious affliction that has ever swept the city. And, as the professor said, it could last weeks. So we have a mini cookbook today of baseball-watching snacks, and serious feeds. You'll never have to wonder where your next meal is coming from. It's coming from The Star. It's the least we could do.

You're welcome, professor. This recipe comes from Cooking Texas Style, by Candy Wagner and Sandra Marquez, a new paperback cookbook just released by Random House ($4.95). The recipe has been tested by Star home economist Mary McGrath. Chili Nuts Preparation time: 10 minutes Baking time: 1 hour 4 tbsp peanut oil or butter 1 lb (500 g) raw shelled peanuts 4 tsp chili powder

3/4 tsp paprika 2 tsp salt

1/2 to 1 tsp cayenne pepper

Place oil or butter in a large, shallow baking dish. Add peanuts and toss to coat evenly. Spread in single layer and bake in a preheated 300 degree F oven 30 minutes. Stir occasionally. Combine remaining ingredients. After nuts have baked 30 minutes, remove from the oven, sprinkle with seasoning mixture, and toss well. Return to oven, bake 30 additional minutes. Allow to cool and drain on paper towels. Makes 16 servings, about 147 calories each. Cheddar Bacon Popcorn The Star suggested this popcorn recipe for Great Grey Cup Grub last year. It comes from Gourmet magazine. 4 slices of bacon, chopped 1 tbsp vegetable oil

1/2 cup popcorn kernels

1/4 lb sharp Cheddar cheese, finely grated

Salt and pepper to taste In a heavy skillet, cook bacon over moderate heat, stirring until crisp. Transfer it to paper towels and drain. Pour 3 tablespoons of bacon fat into a stove top popcorn popper or a deep, heavy saucepan fitted with a loose lid. Add vegetable oil and heat the mixture over moderately high heat until it begins to smoke. Add popcorn kernels and shake the pan, covered with a lid, until the sound of popping diminishes. Pour the popcorn immediately into a large baking pan and toss it with the cheddar and crushed bacon. Salt and pepper to taste. Heat popcorn in a preheated 250 degree F oven for three to five minutes or until the cheddar has melted. Makes 2 1/2 quarts, about 61 calories per 1/2 cup. Sassy Chicken Fingers This recipe is from Kay Spicer's Light And Easy Cooking (Grosvenor House, $12.95) and was introduced by Star home economist Mary McGrath for the April 10, 1985, Food section. Preparation time: 15 minutes Cooking time: 25 minutes 3 boneless chicken breasts, about 375 grams ( 3/4 lb) 2 tbsp 2 per cent yogurt 12 soda crackers, crushed 1 tsp dried thyme

1/2 tsp dried marjoram

1/4 tsp curry powder Salt and pepper to taste Sauce:

1/2 cup 2 per cent yogurt 2 tbsp ketchup 2 tbsp finely chopped celery 2 tsp soy sauce

1/2 tsp finely chopped garlic, optional

Freshly ground pepper and salt to taste Preheat oven to 375 degrees F. Trim chicken breasts of any visible fat. Cut each breast into eight even strips. In a bowl combine chicken strips and yogurt. Stir gently to coat each piece of chicken. In a shallow plate or dish, combine cracker crumbs, thyme, marjoram and curry. With a fork, place each chicken strip in crumbs. Place on a cake rack set in a baking pan or dish. Repeat with each chicken strip until all are coated and lined up on the rack in a single layer. Bake 25 minutes or until crumbs are lightly browned and crisp. Remove from oven and sprinkle with salt and pepper to taste. To make sauce, combine yogurt, ketchup, celery, soy sauce and garlic. Salt and pepper to taste. Serve as a dip for the chicken fingers. Makes 24 chicken fingers. Tourtiere tarts Star food columnist Elizabeth Baird came up with another winner for the Oct. 31, 1984, Food section from her cookbook Elizabeth Baird's Favorites (Lorimer, $12.95). Tested by Mary McGrath in the Star's kitchen, these tarts are small renditions of the famous French-Canadian meat pie and can be made ahead and frozen until the World Series demands a more substantial munch. Preparation time: 55 minutes Baking time: 20 to 25 minutes 1 kg (2.2 lbs) ground lean pork 1 1/2 cups finely chopped onion (2 medium) 1 large clove garlic finely chopped 4 tsp chopped fresh sage or 4 tsp crumbled dried 2 tsp salt

1/2 tsp celery seed

1/2 tsp freshly ground pepper

1/4 tsp cloves

1/2 cup water 2 cups finely diced or mashed potatoes (3 medium, boiled)

Pastry for 26 double crust tarts (equivalent of 4 single-crust pies)

Preheat oven to 425 degrees F. In a large saucepan combine pork, onions, garlic, sage, salt, celery seed, pepper, cloves and water. Bring to a boil and cook, uncovered, stirring to break up meat, until half the moisture has evaporated and the meat has lost its red color. Cover, reduce heat and simmer 45 minutes. Cool to room temperature, then tip pan and skim off excess fat. Blend in potatoes. Adjust seasoning.

Line 26 3-inch tart tins with pastry. Fill with pork mixture, mounding it if necessary, and cover with a small round pastry cut to fit just inside tart top. Prick a small steam hole in top pastry. (Freeze at this point if making ahead.) Bake 20 to 25 minutes or until pastry has browned and the filling is bubbly. Serve hot. Surprise Burgers On Garlic Rolls This recipe for a surprising burger comes from Easy Cooking Step By Step (Barron's, $29.95). Preparation time: 30 minutes Cooking time: 10 to 12 minutes 2 lbs (1 kg) ground chuck 2 tsp salt

1/4 tsp pepper

1/4 tsp each: dried marjoram and sage 4 Kaiser rolls

1/4 cup butter or margarine 1 clove garlic, finely chopped

1/2 tsp onion salt cup ketchup 1 tbsp prepared horseradish Fillings: (one of the following): 4 thin slices of onion 4 slices of cheese (Cheddar, Swiss or blue) 8 green or black olives, sliced

1/2 cup well-drained sauerkraut

Mix beef, salt, pepper, marjoram and sage. Divide meat into 8 portions. Shape into patties about 1/2 inch thick. Top 4 patties with desired fillings. Cover with remaining patties, pinch edges together. Place burgers 6 inches above gray coals; grill for 5 to 6 minutes on each side. Split rolls and place cut side down on grill rack; grill 2 minutes. Melt butter; stir in garlic and onion salt. Brush rolls with garlic butter. Place burgers on bottom of roll. Mix ketchup and horseradish; spoon on burgers. Replace top of roll. Serve at once. Makes 4 servings, about 445 calories each with cheese filling. The beauty of stews and casseroles is that they can be made ahead and frozen until 20 of your most intimate Blue Jay friends arrive on your doorstep. Pork And Apple Stew With Rosemary The recipe first appeared in The Star in Elizabeth Baird's column last Jan. 9.

1/4 cup oil 1 chopped onion 5 garlic cloves cup all-purpose flour 1 1/4 tsp salt

1/4 tsp freshly ground pepper 1.4 kg (3 lbs) lean pork cut into 1-inch cubes 2 cups apple juice 2 tsp dried crumbled rosemary 1 tbsp Dijon mustard 1 tbsp cider vinegar 3 cups apples in thick slices

2 cups rutabaga in 1/2-inch cubes (half a medium/large rutabaga)

In a large frying pan or heavy-bottomed casserole, heat 1 tablespoon of oil over medium setting. Add onion and garlic and fry until tender, about 5 minutes. Remove with a slotted spoon and reserve. In a sturdy bag combine flour, salt and pepper. Shake the pork, about a quarter of the cubes at a time, in the flour. Add another tablespoon of oil to the pan and brown pork, a layer at a time, over medium-high heat, adding more oil if necessary. Add browned pork to onions.

Pour apple juice into pan, increase heat to high and, using a wooden spoon, work brown bits off the bottom of the pan. Return meat and vegetables to the pan and add rosemary, mustard and vinegar. Add apples and rutabaga to the stew, mix well, cover and bring to a boil. Transfer to oven preheated to 350 degrees F and bake until meat is fork tender, about 1 1/2 hours, stirring periodically. Taste and adjust seasoning. Makes 6 to 8 servings. Moussaka This recipe, complete with a different spelling - they spell it mousaska - comes from the San Francisco restaurant Xenios, owned by Peter Stavros. His parents, Jim and Stella, opened the first Greek restaurant in California, The Golden Peacock. Preparation time: 45 minutes Cooking time: 35 to 50 minutes 4 large eggplants Olive oil 2 large onions, diced 2 lbs (1 kg) ground lamb

1/2 bunch parsley, chopped 2 large tomatoes or 2 tbsp tomato paste 1 to 1 1/2 tbsp salt 1 tbsp black pepper 1 tbsp chopped fresh mint or 1 tsp dried mint 6 eggs, beaten 1 cup grated Parmesan cheese 4 cups milk 4 tbsp butter

2 tbsp cornstarch

Slice each eggplant lengthwise into 4 slices. Remove skin if desired. Fry or bake in oil until browned. Place cooked eggplant on paper towels to absorb excess oil. Set aside.

In a deep frying pan, heat 3 tablespoons of oil. Fry onions until limp and brown. Add lamb, parsley, chopped tomatoes or paste, salt, pepper and mint. Simmer uncovered for 20 minutes; remove pan from heat. Add 3 eggs and 1/4 cup cheese; blend well together.

In a separate pan, bring 3 cups milk and the butter to a boil. Dissolve cornstarch in remaining cup of cold milk. Stir into heated milk. Stir well and remove from heat when mixture begins to thicken. Add 1/4 cup of cheese and remaining eggs to milk mixture. Stir well. Line the bottom of a 14-by-10-by-4-inch pan with half of the eggplant slices. Spread evenly with lamb mixture. Cover with layer of eggplant slices. Pour milk mixture evenly over entire surface of eggplant. Sprinkle with remaining cheese. Cover with foil and bake in a preheated 350 degree F oven 15 to 20 minutes. Remove foil, cook until top is golden, about 20 to 30 minutes. Makes 12 servings, about 520 calories each.

Toronto Star (ON)
FIN
FOOD, Wednesday, September 25, 1985 331 mots, p. C3

Cooking techniques differ when using leaner meats

From the Dallas Morning News

Some people complain about the taste of leaner meat.

Because fat is a primary carrier of flavor and juiciness, leaner meats often seem drier, tougher and bland. Steaks, particularly, can be a disappointment when they come sizzling from the grill but are too tough to chew.

As beef cooks, water and fat leave the meat, says the California Beef Council in its nutrition and recipe booklet, Light Cooking with Beef.

It suggests that if you are using meat that is low in fat, such as a well-trimmed piece of top round, you should watch cooking times carefully to avoid losing the juiciness that makes beef delicious. It also suggests cooking beef to rare or medium rare, and never more than medium, to prevent a dry texture. Here are more tips that will help keep lean beef juicy: * Steaks should be placed in a preheated broiler or over hot coals, so the exterior browns quickly and holds in the juices; * They should not be salted until the surfaces have been browned. Salt tends to delay browning and draws out moisture. Less tender cuts of beef, such as round steak, benefit from a fat-free tenderizing marinade.

The new leaner pork should be cooked at lower temperatures for a shorter amount of time, says Alethea Sparks of the National Pork Producers Council.

"We used to say to cook pork for 40 minutes a pound," she says. "Now we say to cook it at 325 (degrees F) for 30 to 35 minutes per pound. The meat is less fatty than it used to be, but it tastes just as good."

Lamb also can be low in fat.

As with other animals, lamb has become leaner in recent years. It has very little internal fat; nearly all its fat is outside and can be trimmed. And because the meat comes from a young animal, it's naturally tender.

It can simply be roasted, broiled or grilled for a low-fat entree.

Toronto Star (ON)
FIN
FOOD, Wednesday, September 25, 1985 702 mots, p. C16

Mustard pickle recipe an old-fashioned delight

Mary McGrath Toronto Star

Mustard pickle makers such as Margaret Kennedy of Islington will be happy to see this recipe. As you can see from the method, it's an old-fashioned recipe and June Fines of Newmarket says her family has been making it for years. June Fines' Prize-Winning Mustard Pickles 1 sweet green pepper 1 sweet red pepper 3 pints silverskin onions (1 1/2 lbs) 2 quarts small firm gherkins 2 small heads cauliflower

1/2 cup salt Water

3/4 cup all-purpose flour cup dry mustard 7 cups cider vinegar 2 3/4 cups brown sugar 1 1/2 tsp turmeric

2 1/2 tsp mustard seed

Remove seeds from peppers, cut in strips. Peel onions, wash gherkins (small cucumbers). Break cauliflower into small flowerets. Sprinkle with salt. Cover with cold water. Let stand overnight. In the morning drain vegetables thoroughly and place in a scalded crock or other earthenware container. Blend flour, mustard and 1 cup vinegar to make a paste. Heat remaining 6 cups vinegar; add brown sugar and turmeric. Add mustard paste. Cook in a double boiler until thick and smooth, about 20 minutes. Add mustard seed; pour sauce over vegetables. Let stand 3 months before using. Tamale Pie Tomatoes and peppers are still a good price, so this recipe for Nellie Marshall is well-timed. 3 cups water 3 1/2 tsp salt 1 cup cornmeal 3 tbsp shortening 1 medium onion, chopped 1 small green pepper, chopped 1 lb ground steak

1/2 tsp chili powder

4 medium tomatoes, sliced

Preheat oven to 375 degrees F. Add 1 1/2 teaspoons salt to water and bring to a boil. Slowly add cornmeal in a steady stream, stirring constantly. Cook over low heat, stirring often, for 10 minutes. Remove from heat.

Melt shortening in a frying pan. Add onion and pepper, cooking until limp but not brown. Add ground meat and cook until brown. Stir in chili powder and remaining salt. Remove from heat. Spread half the cornmeal mixture over the bottom of a medium-sized casserole. Cover with a layer of tomatoes, then add all the meat mixture. Add remaining cornmeal. Top with remaining tomatoes. Bake 25 minutes. Makes 4 servings. E. Craig's Vegetable Marrow Conserve Reader E. Craig of Toronto likes to use ginger, lemon and a healthy pinch of hot pepper when making Marrow Conserve and offers the recipe to Mrs. Fraser. 6 lbs marrow 6 lbs granulated sugar 8 oz preserved ginger, chopped Juice and chopped rind of 3 lemons

1/4 tsp cayenne pepper Peel and cut marrow in cubes. Cover with sugar and let stand overnight. (Less sugar may be used). Put in a saucepan with remaining ingredients. Cook gently until clear, about 1 1/2 hours. Stir often. Spoon into hot, sterilized jars. Seal with melted paraffin wax. Turkish Delight

Lynne Harper sent this recipe from Welland after she noticed Jenny Gervais' request for Turkish Delight recipes. 3 tbsp unflavored gelatin 1/2 cup cold water 2 cups granulated sugar 1/2 cup hot water Grated rind and juice of 1 orange Grated rind and juice of 1 lemon Food coloring

Soften gelatin in cold water. Combine sugar and hot water in a small saucepan. Bring to a boil; stir in softened gelatin. Boil gently 20 minutes. Remove from heat, add rind, strained juices and coloring. Pour into a pan that has been rinsed with cold water. When firm cut in squares, using a knife dipped in hot water. Poll in icing or fruit sugar. (From Five Roses Guide To Good Cooking, 1938). * Thelma Hanlon writes from Azilda to say she's interested in recipes for cakes, cookies and muffins made with zucchini. Any recipes that use apples or pumpkin would also be appreciated. Mrs. E. Lee of Toronto also says she could use a recipe for zucchini muffins. * Frances Perry of Willowdale would like to know if anyone has a recipe for mushroom pie.

These recipes are not tested in The Star kitchen. Send requests and recipes to Recipe Exchange, Star Test Kitchen, Toronto Star, One Yonge St., Toronto M5E 1E6. We regret that requests cannot be taken over the phone and that letters cannot receive a personal reply.

Toronto Star (ON)
FIN
NEWS, Wednesday, September 25, 1985 458 mots, p. A2

Nursing home outbreak takes 12th victim

Paula Adamick Special to The Star

LONDON, ONT. - LONDON, Ont. - A special team of provincial and federal health experts is to investigate a deadly diarrhea epidemic at a London nursing home, Health Minister Murray Elston says.

The outbreak at Extendicare London has claimed the lives of 12 elderly female residents in the past 10 days.

The latest victim died in hospital yesterday morning. Her name and age were not released by Extendicare or the Middlesex-London district health unit in order to protect the family's privacy, Elston said at a news conference.

Four new cases

The health minister told reporters that four new cases of the infection were diagnosed over the weekend but no new cases have been reported in the past two days.

Although the new cases may be the result of an unusually long incubation period, the health ministry is taking no chances with the disease, which health authorities thought they had under control last week, Elston said.

An isolation unit has been set up in a wing of the 170-bed home. Additional staff members, hired for the isolation unit, are working separately from other staff members and residents, and public health officials are supervising kitchen operations.

Grave condition

Of Extendicare's original 169 residents, 15 remain in isolation at the home and 15 are in hospital, two in grave condition.

Some of the residents still in hospital may be released over the next few days, Elston said.

Since the initial outbreak Sept. 8, 51 residents and 13 staff members have been affected by severe gastro-intestinal symptoms and bloody diarrhea triggered by what health investigators think might have been contaminated ground meat.

Dr. David Korn, chief medical officer of health for Ontario, said health authorities are now fairly certain that residents and staff were infected about Sept. 6 by a virulent form of E. coli bacteria, a common bowel organism that secretes toxins that destroy live cells.

Improper handling

A rare form of E. coli discovered in humans only three years ago is characterized by bloody diarrhea and is thought to be transmitted by improper handling of food.

Korn said it is the worst outbreak on record in Ontario and has led to the deaths of 25 per cent of those infected in the initial outbreak.

"This is an exceptionally unusual situation," Korn said. "It's the first outbreak of gastro-intestinal illness to result in deaths of such magnitude."

Elston said health authorities are only slightly consoled by the fact that no relatives of the staff members have contracted the infection - an indication that it is not spreading.

Autopsies performed

Elston called the probe "an inquiry already going on" but could not say whether an inquest will be ordered. That decision must be left to the coroner, he said.

Toronto Star (ON)
FIN
INSIGHT, Wednesday, September 25, 1985 1495 mots, p. A21

Finding ways to ease chronic housing plight

Ellie Tesher Toronto Star

The corner building is just another sterile, faceless apartment - but inside it is turning people's lives around.

Fred Gale, 53, used to room with "mice, roaches and the wrong type of people" for $285 a month in an east-end rooming house.

Now he shares a kitchen, living room and airy spaces with three other people, each with their own bedroom, for $60 a month in a co-op unit in the new Jarvis-Shuter Sts. apartment project called Homes First.

Ada Shields, 21, and her daughter Ashley, almost 2, share a unit here with another mother and child.

Her last home was a damp basement apartment with an open door to the rest of the house and a tiny living area and bedroom with no space between her bed and the crib - for $300 a month.

Went without

"I had to crawl on to my bed. But the rent was so high on mother's allowance ($532) that I had to go without meals at the end of the month to make sure Ashley had her meat and vegetables. She used to be very nervous and wouldn't do much when we lived there."

Homes First on Shuter St. provides affordable housing for 77 needy people, with Canada Mortgage and Housing Corp. funding and provincial rent subsidies. Its units filled within one week of opening last November.

Now its waiting list is only one of many desperate lineups for affordable housing in Metro.

Cityhome, Toronto's non-profit housing units, has a list of 5,000 families who wait up to two years for an apartment to become available.

Metro's critical housing shortage has politicians, planners and social agencies seeking a variety of solutions.

Toronto Mayor Art Eggleton, for one, decries "an incredible contradiction."

"In Toronto we have developed a quality of life that is the envy of North America. Yet more people are going hungry, more people need food from food banks and more people are without housing.

"As mayor, my priority must be to make sure the good quality of life is shared by more people, or we risk losing it for everyone," Eggleton says.

Railway lands

Mayoral candidate Anne Johnston argues that Eggleton should be seeking more housing space from the proposed development of railway lands. Current projections are for three towers of housing and 12 of commercial space, she says.

Johnston, too, calls for more money at every level of government to expand non-profit housing.

"The provincial government could allocate 2,000 more units in Cityhome projects and the federal government could allocate more co-op housing," she says.

"They've been very chintzy, with only 250 allocations last year. But it's a good solution, with ownership at a level people can afford."

Ontario's new Liberal housing minister, Alvin Curling, is also looking for answers.

The government has promised 10,000 new non-profit and co-op housing units across the province over three years. The number set for Metro has not yet been determined.

Subsidized units

Forty per cent of the units are slated for "deep subsidies" for people on social assistance; 20 per cent for "shallow subsidies" for the working poor; and another 40 per cent for low-rent-paying tenants, he says.

"Sure, this will ease the housing pressure. But the really different thing we're doing is looking at over-all policy. That's not been done in a long time," Curling says.

The housing crunch started in the '70s with middle-class purchasers and speculators white-painting former rooming houses to trendy single-family units. It toughened as governments tightened their belts on housing, developers stopped building new apartments, and landlords turned to demolitions of buildings, conversion to luxury condos and scams to evade the limitations of rent controls.

A Toronto Star investigation found that the people hardest hit by the crush are former psychiatric patients discharged from hospitals to find their own way, transients and people chronically unemployed.

Task force

Concerned about their plight, Eggleton set up a task force headed by psychologist Reva Gerstein in February, 1983. A year later in her 209-page report, she recommended a government cleanup of rundown rooming houses in the Parkdale area, like the filthy, squalid house with 16 roomers at 100 A and B Cowan Ave., described by The Star in this series.

She estimated some 1,800 "chronically mentally ill" people live in Toronto. But today, experts say at least 2,000 need supportive housing with differing levels of care.

Gerstein estimated a minimum of $1.5 million a year for five to 10 years would be needed for adequate housing.

Last December, then health minister Keith Norton promised money for two group homes for former psychiatric patients in Metro Toronto. They are expected to open for roomers next spring.

He also gave the go-ahead to fund a crisis centre with 15 beds, planned for next year.

A voluntary program to bring boarding homes up to city standards, also recommended by Gerstein, currently has only three owners with a total of four boarding houses involved in a pilot project.

Unfit for habitation

Johnston says both city and province could put more money into renovating sub-standard Parkdale homes.

"There are places there that nobody should live in. Anything the city can do would help," she says.

Eggleton says the housing crisis needs attacking on two fronts - by creating more affordable housing and hanging on to existing stock.

As for the controversial subject of rent controls, Eggleton notes that the current situation requires looking at all possibilities, even easing off controls over time.

"The difficulty is that the private sector is building only luxury condominiums, and none in the city. They say as long as there are rent controls, there will be no change," Eggleton says.

"It would hurt a lot of people to remove rent controls. But if that is being considered, it should be over at least five years and with a massive increase in the supply of housing and a lot of money up front.

"It might be cheaper, instead, for the government to put money into non-profit and co-op housing."

Experimental projects

Meantime, the city has experimental projects like developing housing in downtown industrial buildings, adding second-storey units to retail store strips, and creating basement apartments.

"We've got to look at re-use and renovation of existing housing," Eggleton says.

But demolitions and other schemes to avoid rent controls are causing concern.

The latest scam, Eggleton says, is landlords with buildings in downtown commercial areas "placing a TV and a Gideon Bible in a vacated room and calling it a hotel unit.

"When enough rooms get converted, voila: it's a hotel instead of an apartment.

I'm trying to get the province to put a stop to it. We're fighting a rearguard action here to maintain our housing stock."

The city can delay demolitions for one year, but has no control over luxury renovations or conversions to co-op units.

In North York, where many 25-year-old low-rise buildings are ripe for luxury renovations, demolition permits are easily obtained.

Demolition controls

"We need to have control over demolitions," says Eggleton. "The current Liberal government called for that when in opposition. Now they have the opportunity to do that."

Johnston calls for a three-year control of demolitions: "That shakes out the speculators who purchase only to convert to luxury condos," she says. "City council can still give permission for demolition in buildings that are in unsafe condition."

As for three much-publicized Bathurst-Eglinton apartments headed for demolition unless the city negotiates a deal, Johnston, longtime alderman for the area, says, "If those go, it's a signal to developers that it's worth persisting. Lots more are on the waiting list for demolition permits."

She'll fight to save at least some of the 324 apartment units, she says.

Housing activist Kay Gardner says landlords can renovate their buildings and earn back their costs without driving out tenants and raising rents.

"They can go to rent review board and get their costs amortized over a number of years. And if they borrow money to refurbish, the interest is deductible."

"Crunch worse'

George Cook, commissioner of Toronto's Cityhome, says a higher percentage of housing should be allotted to subsidized rents.

Some 2,000 of the original Cityhome units have 40 per cent of rents geared to income, but the newer units set only 30 per cent for needier tenants.

"We're housing a wider band in our units than we should. We met the targets of our initial plans. But the housing crunch is much worse today," Cook says.

Experts agree there are no easy solutions. But Fred Gale and Ada Shields are hopeful examples that decent, affordable housing can spur people to seek jobs, better health, and revived dignity.

Of her new home with daughter Ashley, Shields says, "Now I have room to walk, we have money left over to go to Centre Island and the zoo, and I'm taking upgrading classes in a home course so I can get out to work."

Toronto Star (ON)
FIN
FOOD, Wednesday, September 25, 1985 587 mots, p. C10

Proper breakfast starts healthy day

CP

OTTAWA (CP) - Skipping breakfast may be the worst way to start the day, but people who have nothing more than coffee and doughnuts aren't doing much better.

"All they are getting is calories and caffeine," says Colette Dervish, a nutritionist with the Ottawa-Carleton regional health unit who extolls the virtue of a good breakfast with near-religious fervor.

Junk-food breakfasts, the fodder of what Dervish describes as nutritional illiterates, create an artificial high that comes crashing down part way through the morning, creating the need for another hit of quick energy.

Proper breakfast

Those who eat a proper breakfast, she says, tend to be healthier and thinner, and in the case of students, more attentive in school.

Breakfast, according to nutritionists, should provide 25 per cent of daily nutrient requirements and include selections from three of the four food groups in Canada's food guide: fruits and vegetables, breads and cereals, milk and milk products, and meat, fish, poultry or alternates.

"Protein to start off the day keeps your blood sugar level steadier," Dervish says.

One serving of oatmeal, four ounces of apple juice and eight ounces of milk make a perfect breakfast, she says, and only cost about 50 cents.

Cereals are quick and easy, but she warns that only brands with less than five grams of sugar per serving should be considered, not the sugar-coated varieties that predominate in most grocery stores.

For more exotic tastes, alternatives such as soup and even pizza still qualify as good breakfasts.

Some people might be surprised to hear that traditional breakfasts are not necessarily the best selections. Bacon and eggs, for example, should be no more than a once-a-week indulgence because, as a meal, it is high in fat and cholesterol.

Moderation is also required with coffee. Dervish says nutritionists all agree that too much caffeine increases the heart rate and causes insomnia, tremors, nervousness and irritability, as well as promoting the secretion of stomach acids painful to ulcer victims.

There is some debate over these ideas, however, because there is little concrete evidence to back up nutritionists' theories, particularly in the area of mental performance.

British researcher Arnold Bender, in a study published in the British Journal of Nutrition in 1982, said the "evidence that breakfast is the most important meal of the day is far from certain."

Tests performance

Bender tested the mental performance of two groups - school children, including some who ate breakfast regularly and others who did not, as well as a group of adults who regularly ate breakfast but were deprived of it for the purpose of the study.

"Neither study revealed differences attributable to the omission or consumption of breakfast," he concluded.

A team of U.S. researchers argued the opposite in 1981 when they concluded the problem-solving abilities of 9- to 11-year-olds suffered by mid-morning if they were deprived of breakfast.

Even without hard proof of a link between breakfast and mental performance, Dervish says there are other justifications for promoting proper breakfasts.

People who skip breakfast have a much harder time watching their weight.

"By mid-morning they are absolutely starving and they dive for the croissants and danishes and other high-calorie things," she says.

People who skip breakfast also often do not get all the nutrients they need daily, including a balance of proteins, carbohydrates, fats, vitamins and minerals.

"If you really made a conscious effort to make it up (through the rest of the day), you might be able to do it," Dervish says.

Toronto Star (ON)
FIN
REVIEW, Wednesday, September 25, 1985 385 mots, p. B4

Burgers are the main event

Kathy English Toronto Star

Elaine's Grill is your typical brass and fern establishment with exposed brick walls and cute waiters dressed in chinos and polo shirts. Located on the fringe of Forest Hill, it caters to an upscale young crowd.

Advertising that it offers Toronto's best gourmet burgers, the restaurant has a lot to live up to. And it does. Burgers made of ground round steak are cooked on an open grill any way you want them.

These are gourmet burgers, which means you can get a burger any way you like it. There's a choice of 16 toppings - everything from avocado to fried egg - and several specialty burgers with assorted toppings.

Burgers are the main event here and the appetizers rather mediocre. My husband's caesar salad ($3.25) was limp and bland, lacking the necessary garlicky punch. My zucchini sticks ($3.25), though plentiful, were overcooked and too greasy.

All was forgiven when the burgers arrived. I had chosen the basic four-ounce burger ($2.95) topped with sauteed onions, mushrooms and green peppers (85 cents.) Served on a fresh sesame seed bun, with shoe-string fries and a choice of three mustards, this juicy, hot-on the outside, pink-on-the-inside burger deserved its billing as the city's best.

My partner chose the pizza burger ($5.95) - six ounces of meat topped with tomato sauce, mushrooms, onions, green peppers, mozzarella cheese and pepperoni. It tasted like a meatball submarine sandwich.

Desserts were delicious. My apple cheese flan ($3.25) was a heavenly blend of buttery pastry, creamy cheese and cinnamon-spiced apples drizzled with apricot preserves. The pecan pie ($3.25) was chock full of pecans and laced with chocolate liqueur. Our bill, including tax, was $40. - Kathy English.

The Star's daily restaurant review

TABLE FOR TWO Elaine's Grill 488 Eglinton Ave. W. 481-6171 Gourmet burgers and hotdogs; seats 140; entrees $2.95 to $6.95; open 11.30 a.m. to 3 p.m. and 5 p.m. to 11.30 p.m. Monday to Thursday, 11.30 a.m. to 3 p.m. and 5 p.m. to midnight Friday, 11.30 a.m. to 1 a.m. Saturday and 5 p.m. to 10 p.m. Sunday; full licence, no-smoking area, easy access for handicapped, reservations not required; major cards accepted.

Toronto Star (ON)
FIN
REVIEW, Thursday, September 26, 1985 393 mots, p. B3

Gondolier's so smooth

Jack Miller Toronto Star

The Clarkson area in Mississauga has developed a cluster of nice eating spots along Lakeshore Rd. We've enjoyed the sprightly Babsi's and the formal Michael's Back Door but La Gondolier, while less elegant, has something extra going for it - the little prices that go with its big servings of good food.

Two people can have complete meals here for under $15. Well, that would not include dessert, but the odds are you wouldn't have room for it anyway. And for those prices you eat in a pleasant room with solid wood furniture and tables set with linen, candles and flowers.

Appetizers and coffee are included in all entree prices, so for $6.75, my wife got not only the roast half-chicken plate, but a bowl of thick minestrone that tasted as rich as it looked. Her chicken, tender inside and crisp outside, was so ample she had the entire breast and wing wrapped to take home. Spaghetti, ordered in place of vegetables, was good, too.

I splurged on the veal house special (all of $9.75) - two pieces of veal wrapped around ham and cheese and smothered in a tomato and green-pepper sauce. This was pleasant, but the half-order of canneloni that I had on the plate instead of vegetables was better, with the meat in it ground coarsely, giving a nice body.

The French onion soup starter was excellent, the broth being so strong they could have got away with watering it down a little.

For desserts, we picked cassata and chocolate tartuffo ($1.50 and $1.60) and both were better than we've had at rooms that charged twice as much for them. The bill, including the quarter-chicken my wife took home and tax, was $23. A half-litre of house white wine would have added $6.75, plus tax. - Jack Miller

The Star's daily restaurant review

TABLE FOR TWO La Gondolier 1852 Lakeshore W., Mississauga 822-6460 Italian cuisine; seats 75 in two rooms; pasta dishes $7 to $7.75; other entrees $6.75 to $14.75; full licence; open seven days - Monday to Friday 11 a.m. to 1 a.m., Saturday 5 p.m. to 1 a.m., Sunday 5 p.m. to 11 p.m.; access for handicapped; no no-smoking area; reservations needed only for large groups (20-30 people); takes major cards.

Toronto Star (ON)
FIN
NEWS, Thursday, September 26, 1985 629 mots, p. A6

Commuters left in a scramble Mississauga transit lockout affects 50,000

Mike Funston Toronto Star

It used to take Duke Marine 90 minutes to get to work by bus before the Mississauga Transit shutdown.

Now that the city has locked the drivers out, he takes his bike - and makes the 25-kilometre (15-mile) trip in just half the time.

"I'm in good physical condition, so I just put it in tenth gear and push it all the way," said Marine, 26, of Fieldgate Drive, who works as a butcher at a meat-packing plant in the Keele St.-St. Clair Ave. area of Toronto.

"It saves me a lot of time, but at the end of the day I'm worn out. And if the weather looks bad I have to hitch a ride or take a cab. If this was winter, I'd be out of a job."

Marine is one of about 50,000 regular Mississauga Transit users who have had to scramble to find other ways to get to work, school or other important destinations since the buses stopped rolling on Sept. 18.

That's when the 370 members of Local 1572, Amalgamated Transit Union, walked off the job for a 24-hour study session to back contract demands. When they reported back for work, they were locked out by the city - and will continue to be until a collective agreement is reached, the city says. Their contract expired June 30.

More talks

Both sides expect a provincial mediator will bring them together soon for more talks. But neither side would budge from their positions during the last negotiations, held on Monday.

Karen Saunders, 21, of Fieldgate Drive is another resident who has taken to her bike to get to her secretarial job five kilometres (three miles) away on Dixie Rd.

"I don't find riding that distance to be too tiring; at least it's good exercise," she said. "But I hate arriving at work all hot and sweaty. I look forward to the buses running again, especially on days when they're forecasting rain. I already got soaked once."

But Jesse Hawley, 83, who lives in a senior citizens apartment on Stavebank Rd., and relies on public transit for shopping and outings, refused to complain about the situation.

"I had a dental appointment today, but my teeth don't hurt so I'll just take them out," she said.

"Pretty good'

"The bus drivers have been pretty good to us, even helping us carry our groceries inside, so I'm not going to say anything unkind about them. Besides, they offered to give rides to people like me at their own expense (during the lockout)."

Liana Suryou-Atmojo, 27, has been hitchhiking the 10 kilometres (6 miles) to her temporary job as a researcher for the Peel Multicultural Council from her home in southwest Mississauga.

"It makes me feel uneasy, but it's the only practical way for me to get to work," she said. "Motorists have been very understanding, but I hope this whole problem ends soon."

Joan McCubbin, 35, had to walk for 40 minutes to get from her home on Flagship Drive, to her job as a customer sales representative the first four days of the strike.

"Fortunately, my boss has been able to find someone to give me a lift since then. I greatly depend on public transit for work and shopping, so for me this strike has been a big headache."

Fred Mizal, 18, a Grade 13 student at T. L. Kennedy Secondary School, said the transit shutdown has forced him to cut back on his activities "because the bus is the only way I have of getting around."

Dispatchers at Mississauga's taxi companies said their phones have been ringing constantly since the buses stopped, reporting between 50 and 100 per cent increases in fares.

Toronto Star (ON)
SA1
TRAVEL, Saturday, September 28, 1985 2134 mots, p. H1

Some tips on how to cut costs in Waikiki

Don Grewar Special to The Star

HONOLULU, HAWAII - HONOLULU, Hawaii - The bad news about spending a winter or part of one in this sunny capital is that it takes U.S. dollars. The good news is that with a little care you can cut costs to a reasonable minimum.

That's something my wife, Evelyn, and I have learned over the past dozen years as winter residents of the island of Oahu. We've learned where to shop for best values; where to get good restaurant meals at reasonable prices; where to get entertainment free, or at little cost; and how to sightsee for at most, the price of a bus fare.

The first place you can save is on the cost of getting here - transportation and accommodation. If you reserve hotel space in Hawaii on your own, you pay top rack rate in U.S. funds. You can save by having a travel agent arrange a package, including airfare, transfers and hotel room. Payable up-front in Canadian dollars, the amount represents by far the biggest portion of your Hawaii vacation cost.

Thus, you'll spend U.S. dollars only upon arrival in Hawaii for food, entertainment and sightseeing.

Tip: Upon arrival in Honolulu, you'll probably be invited to a "free" breakfast, or briefing meeting. You may end up buying tour and entertainment packages you could possibly get cheaper elsewhere. In fact, some inclusive attractions are available free. Compare prices, check around.

For example, we have heard numerous complaints from people who have paid $18 each for a commercial bus tour to Pearl Harbor, only to discover they could have seen this free attraction by using the local bus. (More on this later.)

Tip: Pick up give-away newspapers and booklets such as This Week Oahu. Available in hotels and street boxes throughout Waikiki, these publications contain a myriad of information about freebies, low-cost meals, discounts, shopping specials and much more.

At some winter resort destinations, it costs $40, $50 or more daily for meals. Not so in Hawaii. Spencecliff Restaurant chain advertises "How to dine well in Waikiki for under $10 a day.' Many readers advise me they eat well for under $15 a day, much less if their room contains kitchen equipment where snacks and some meals can be prepared.

With hundreds of eateries in Waikiki or nearby, every fast-food chain is represented. In almost every block, you'll find restaurants offering specials and catering to every whim, fancy, ethnic and price category. Pick up a 75-cent hamburger or blow $50 for a deluxe table d'hote dinner.

That popular old song The Best Things in Life are Free could well have been written about Honolulu and the island of Oahu. A to Z, there are countless free or low-cost things to see or do, from the Arizona Memorial to Honolulu Zoo.

But if you're flush, there are plenty of ways to spend those costly U.S. dollars on package tours, dinner shows, cruises, night clubs and exotic drinks at $4.50 a shot. The key to free or low-cost sightseeing is TheBus, Honolulu's excellent public transportation system. For 60 cents exact change (coins only), you can go almost anywhere on Oahu and that includes a four-hour circle island trip of 160 kilometres (100 miles.) Use your first trip around to make notes on the points of interest you might want to visit another day, as a sort of See OAHU/page G13 Continued from page G1

guided tour. Of course, the driver won't give you a run-down on what you're seeing, but then you're not paying $30 or $35 either!

Here, then, is what you'll see on this do-it-yourself tour, with notes, too, on what you'll find on later visits.

Board a No. 8 or No. 20 bus to Ala Moana Center, obtaining a transfer. You pass Fort Derussy Beach on Kalia Road, less crowded than Waikiki Beach. Free exercise classes are conducted there at 9 a.m. There's also a free military museum. Open 10 a.m. to 4.30 p.m., closed Monday.

Tip: Ala Moana Center, Hawaii's largest, is where many "locals' shop because it offers best buys. With 155 stores and 30 restaurants, competition is keen and prices usually lower than in Waikiki.

At Ala Moana Center transfer to a No. 52 bus (half-hourly service), which travels in either direction around the island. We'll take No. 52 Circle Island - Wahiawa, travelling clockwise around Oahu. (Best view from driver's side.)

On the makai (ocean) side, those dozens of boats and yachts are docked at Kewalo Basin, sometimes called Fisherman's Wharf, from where fishing charters and sightseeing cruises depart.

That unusual looking structure on the mauka (inland) side is Ward Warehouse, which together with newer Ward Center contains dozens of specialty boutiques and restaurants.

Soon you arrive at Honolulu Harbor and Aloha Tower, where the harbormaster directs navigation. Free admission allows a view from the observation deck of this historic structure. Queen Elizabeth II and other ocean liners dock here. A payment of $1.50 puts you on board the four-masted Falls of Clyde, an historic last-of-its-kind vessel.

(If you want to come back to any place mentioned so far, you can stick with the No 8 Airport or a No. 20 bus instead of transferring to the No. 52 at Alo Moana Center.)

Around the corner, downtown Honolulu is a mixture of modern 40-storey skyscrapers, shopping areas, parks, a street mall, then Chinatown, a hodgepodge of newer and decrepit-looking slum buildings, small oriental businesses, restaurants, bars, X-rated movie houses, adult entertainment joints - and more.

Pearl Harbor

Mingling with respectable business people, you'll see the other side of society - drunks, bag ladies, transvestites, hookers, their bookers and other types of street people.

On your circle tour aboard No. 52 bus, you'll soon pass Pearl Harbor, where the Arizona Memorial is dedicated to the men who lost their lives during the Japanese attack, Dec. 7, 1941.

On a visit here, you'll see a narrated film of that event and then a U.S. Navy launch will transport you out to the Memorial. The tour is free and the Memorial - which can be reached directly from Waikiki on a No. 20 bus - is open 8 a.m. to 3 p.m. Closed Monday.

Coming up on the right on your tour is Aloha Stadium, home of the annual Aloha Bowl football game, which you've probably seen on television. A unique feature of this 50,000-seat stadium is that it can be changed to a football or baseball seating configuration by a slick hydraulic engineering process.

Driving through sugar cane and pineapple fields, you pass old plantation town Wahiawa, then the Dole pineapple pavilion, where you can view a demonstration pineapple plot or purchase fresh pineapple fruit or juice.

The Waianae mountain range on the makai side protects the leeward coast from windward storms. (No. 51 bus travels there.)

Soon the north shore and Pacific Ocean loom into view. With luck, there'll be high surf because you parallel the ocean for several miles. We've seen surf breaking at 30 feet or more. Keep a lookout for surfers.

Tip: A surf prediction report is published in daily newspapers, or can be obtained by phoning 836-1952.

The old village of Haleiwa (Holly-eeva) was at one time a swish resort area, reached by a long-defunct railway. The beach park is popular.

Travelling now through farm and ranchland, you pass numerous beaches. In earlier days, this was paniolo (cowboy) country.

Tip: Hawaii's parks and beaches are all free but, unless lifeguard-protected, use caution. Some waters are extremely dangerous. Look for the orange-colored lifeguard towers.

On the right, Waimea Falls Park, a quiet sanctuary, once home to thousands of stone-age Hawaiians, has been preserved to a large extent in its natural state. A shuttle bus takes you to the falls, where daredevil divers perform. Swimming permitted.

The woods are laced with nature trails. You'll see exotic flowers and birds, including colorful peacocks, which ham it up for camera buffs.

You may wish to return and spend a full day in this relaxing spot. Snacks or meals are available. Admission $6.95.

Now you pass several surfing areas, including Sunset Beach and the formidably dangerous Banzai Pipeline - for experts only! Championship surfing meets are televised from here.

Soon, the bus pulls off the highway into the beautifully landscaped grounds of Turtle Bay Hilton Resort Hotel, one of our favorite places. This halfway point is two hours out - two to go. And a great place to break your trip.

Surrounded by a golf course, riding trails and the ocean, you'll be thrilled by the surf breaking on both sides of the rugged point, offering marvellous photo opportunities.

We always plan this trip with lunch in mind. When we've had our feast of the magnificent scenery, we enjoy an excellent all-you-can-eat buffet, served until 2 p.m.

Considering you won't likely be able to eat much more that day, $9.50 is not too bad a price. But lighter and cheaper fare is available in the sandwich bar, or at the poolside snack bar.

It's easy to while away two or three hours in this quiet place. Just 64 kilometres (40 miles) from Waikiki, it seems as if you're on a different island.

Continuing your tour, obtain a transfer when paying the fare. Make certain you board a bus heading in the same direction (toward Kaneohe) to complete your circle island trip.

Just past old Kahuku Sugar Mill, which failed in an attempted comeback as a tourist attraction, you'll see dozens of man-made aquaculture ponds, where prawns are raised.

Next point of interest is the Mormon Temple and its extremely popular Polynesian Cultural Center.

This 42-acre site is one of the most visited entertainment spots on the islands. The site and its exhibits are manned mostly by students from nearby Brigham Young University, who hail from such Pacific islands as Samoa, Fiji, Tonga, the Marquesas, New Zealand (Maoris), and of course, Hawaii.

By tram, canoe or on foot, you tour reproductions of the various native villages, while learning about their culture, crafts, habits, music and dance.

An afternoon highlight, Voyage of the Pacific Pageant, is performed by gaily costumed islanders aboard double-hulled canoes.

Snacks are available, or an all-you-can-eat buffet dinner is followed by the highlight - a 90-minute show extravaganza. This is Polynesia. (Advance reservations usually a must.)

Tip: TheBus is O.K. for a daytime visit but may be chancy after an evening show. Last bus leaves at 9.57 p.m. Package prices for this attraction vary - shop around. Polynesian Cultural Centre maintains a ticket reservation office in Royal Hawaiian Center, Kalakaua Ave.

Beyond here, alternate mea'ai (food) stops could be Crouching Lion Inn, Pats at Punaluu or, and this may make you squirm, Texas Paniolo Restaurant where the specialty is rattlesnake meat.

You're travelling south along the windward coast. The Koolau Mountains on the right protect Honolulu (Waikiki) from storms swept in by prevailing trade winds.

You haven't seen a billboard? They're illegal in Hawaii. Do watch for groves of coconut, banana and papaya trees.

You'll recognize the island known as Chinaman's Hat - it sure looks like one. That's Kaneohe Marine Base located across Kaneohe Bay.

Now you head inland through the Koolau Mountains and Pali tunnel. Many larger homes, including several foreign consulates line this highway. Queen Emma's summer palace, on the left, charges $3 admission.

Then it's downtown Honolulu, then Ala Moana Center, where you use that free transfer on a No. 8 or No. 20 bus for Waikiki.

Friends rave about this outing. Many say it's the highlight of their Hawaii vacation. And the price is right!

TheBus travels to most other Oahu points of interest: Hanauma Bay, Sea Life Park ($7.25 admission), No. 57 bus; Paradise Park ($7), No. 5 bus from Ala Moana Center; Honolulu Academy of Arts (free) or Bishop Museum ($4), No. 2 (School St.) bus; Kodak Hula Show (free), No. 8 or No. 20 bus into Kapiolani Park; Honolulu Zoo ($1) or Aquarium ($1.50), No. 2 Kapiolani Park bus.

For the State Capital building or Iolani Palace (only palace in the U.S.), take any No. 2 bus.

For $15, an unlimited use monthly pass is available. If you're 65, with proof, you can get a free annual pass. But processing takes about four weeks and it will be mailed only to an Oahu address.

For more information or directions, phone TheBus 531-1611.

Of course, rental cars are available at competitive prices, or you can buy various commercial tour packages.

But if you go this do-it-yourself route, you'll not only have a great time but also take home fond memories and maybe some of those costly U.S. bucks.

Toronto Star (ON)
SUN
NEWS, Sunday, September 29, 1985 461 mots, p. A1

Nursing home epidemic feared as toll hits 15

Paula Adamick Special to The Star

LONDON, ONT. - LONDON, Ont. - Another nursing home resident has died of diarrhea, and health officials say the disease may have spread to two other area homes.

Dr. David Korn, Ontario's chief medical officer of health, said a woman died in hospital yesterday, raising the death toll at London's Extendicare home to 15.

And he told a news conference later in the day that the Meadow Park Retirement Home in south London and Extendicare Sun Haven in nearby Lambeth have recorded several cases of diarrhea.

But it may be up to a week before investigators determine whether the cause is the same bacteria that raced through Extendicare in London, Korn said.

The bacterium is a virulent strain of a common bowel organism, which secretes deadly toxins that destroy cells.

Tainted meat

Of the 70 cases reported at that London home, officials said about 53 can be traced to tainted ground meat sandwiches served at lunch Sept. 5.

The rest of the cases at the home are believed to be the result of cross-contaminination.

Korn said this may occur when nurses, who sometimes work at the other homes, handle an infected patient and spread it to others or themselves. Contamination may also occur when handling patients' food or stool.

Korn said the deadly diarrhea outbreak, caused by a rare type of bacteria, is the worst of its type ever recorded in North America; there are only three documented cases in Canada and the U.S. involving this strain of the E.coli bacteria.

Resident admitted

He also reported that one resident from Sun Haven was admitted to St. Joseph's Hospital yesterday with symptoms of bloody diarrhea, similar to the cases at Extendicare in London.

That patient is in isolation along with the 12 residents from Extendicare in London. Of those, three are in very poor condition, health authorities say.

Korn said investigators are searching for a common source among the three nursing homes, such as a food supplier, a staff member or similar methods of food preparation.

In the Sun Haven case, Korn reported "two very suggestive leads" - two registered nurses "who worked with patients at Extendicare London and subsequently in charge of a unit at Sun Haven."

No new cases of the infection have been reported at Extendicare in London since Wednesday.

All recovered

Meanwhile, 14 Meadow Park residents came down diarrhea within a 15-hour period Friday, but all appear to have recovered, and none have been admitted to hospital, he said.

All the affected residents at Meadow Park are in strict isolation, Korn said.

And a preliminary investigation indicates that the cause may be a virus and not the strain of E.coli bacteria now confirmed to be the origin of the epidemic.

Toronto Star (ON)
SUN
REVIEW, Sunday, September 29, 1985 995 mots, p. G11

Atwood's 'futuristic fiction' intense, compelling The Handmaid's Tale by Margaret Atwood McClelland & Stewart, 324 pages, $22.95

Ken Adachi Toronto Star

THIS disturbing and distinguished novel demands one's full attention. Anything less will be unequal to the authority of its narrative voice and to the insistency of its deep-cutting theme. Although Margaret Atwood has herself described the book as "futuristic" fiction, it is a fiction that reads like fact, for The Handmaid's Tale can be said to be recognizable from the start as our own world, our own degenerate time extrapolated not very far into the future.

Certainly, it's the most audacious book that Atwood so far has attempted. It knits together and becomes a logical extension of the scarifying theme of sexual politics and warfare that she has explored in her poetry collections (True Stories, Interlunar), the novels (Life Before Man, Bodily Harm) and the books of stories (Dancing Girls, Bluebird's Egg).

But it's really quite different from anything she has written previously. Here she takes us into another time and another country, one beyond Canada and into an imagined state. It is quiet, intense, low-key but hypnotic in its gripping accumulation of detail, its gradual unwrapping of human reality amid what at first seems a barbarian and unknowable environment. Once started, the novel is one of those compelling books that is impossible to lay aside.

The narrator, who is called Offred, is the handmaid of the title, the class of women in a totalitarian society who have been reduced to the simple role of bearing children for the male Commanders and their barren wives. She is completely powerless, has no access to books or writing materials, is isolated from any knowledge of what is happening around her and cannot talk freely to anyone.

Offred remembers with some nostalgia the "time before," the freedoms and the choices that had been hers to enjoy, her domestic life with husband and child. Now, however, her life is spotlit in a baleful, spectral glow, as if against some existential sunset of civilization, manipulated by a patriarchy. There has been a momentous change in historical fact, the president shot, Congress overwhelmed, the army declaring a state of emergency.

It is now a society in which men and women are tortured and summarily executed for petty misdemeanors, particularly for infringing on sexual taboos, and left hanging on The Wall which encircles the city (which is probably Boston, a place which evokes memories of another puritan society). Orgasms are outdated, so are love and other humane gestures.

"What I need is perspective," she thinks. "The illusion of depth, created by a frame, the arrangement of shapes on a flat surface. Perspective is necessary. Otherwise there are only two dimensions. Otherwise you live with your face squashed against a wall, everything a huge foreground, of details, close-ups, hairs, the weave of the bedsheet, the molecules of the face. Your own skin like a map, a diagram of futility, crisscrossed with tiny roads that lead nowhere. Otherwise you live in the moment."

She is trapped. Her fertility is the only thing that saves her from being, say, an inmate of a secret brothel called Jezebel's or being shipped off to The Colonies where discarded, sterile women and incorrigibles are forced to clean up toxic wastes and radiation spills from the wars which apparently are still being waged.

Atwood's narrator argues with the voices in her head; one emanates from her young womanhood and lures her back into a mindless kind of infantile helplessness. More powerful are the male figures who have the authority and magic words to keep her abjectly dependent on their approval and whims.

"We've given them more than we've taken away," says the Commander, explaining why women now should be content with their way of life, with the way they can fulfill their biological destinies in peace. "Think of the trouble they had before. Don't you remember the singles bars, the indignity of high-school blind dates? The meat market. Don't you remember the terrible gap between the ones who could get a man easily and the ones who couldn't? Some of them were desperate, they starved themselves thin or pumped their breasts full of silicone, had their noses cut off. Think of the human misery."

Such irony. But if an aura of despair, death, madness and futility hangs over this narrative, Atwood's handling of suspense is as splendidly well-crafted as it is mesmeric. Her phrases flow effortlessly as they add color to the bleak background. Technically, Atwood never falters; she springs surprises but they are never melodramatic.

What will happen to Offred? This question pulls the reader along; we feel a shiver deep down as she becomes inextricably entangled in the callously self-centred machinations of her Commander and his wife. The blows of fate are cruelly random and they carry her, perhaps dubiously, to an ambiguous conclusion - though obviously, she survives to tell this tale.

But no summary can easily distill the flavor of this novel. One might call this a feminist theological novel; certainly it is didactic, densely infiltrated by myth, metaphor and history. Swift's A Modest Proposal, the biblical Genesis, Orwell's Nineteen Eighty-four and other dystopias float in the mind; so, in a way, do Doris Lessing's energetic satires of the totalitarian state as viewed from outer space.

But unlike Lessing, Atwood never forgets she is writing a novel. Belief in Atwood's theories about what men do to women is not required to find her novel pleasurably, even furiously engaging, on every page. She does not forget the here and now. She will pause for moments of liquid beauty, stop to portray the shimmer of flowers, even if it is ironically played out against the grim violence. The wry Historical Notes at the end of the book may suggest that the nightmare depicted in the novel is a thing of the past, but in no way does it lessen the thrust of The Handmaid's Tale as prophecy and warning.

Toronto Star (ON)
FIN
NEWS, Monday, September 30, 1985 91 mots, p. A10

Unknown hunter leaving Vancouver with moose mess

CP

VANCOUVER - VANCOUVER (CP) - A phantom hunter is littering east Vancouver with headless moose, creating havoc for sanitation squads.

"It's a mess - it really stinks," says city animal-pound worker Lee Chapelle.

The remains of three moose have been found around the east end in the past week, two along roads and the third in a garbage bin. Only the heads and meat had been removed.

Chapelle says he hopes the moose-dumper is caught soon. "We don't like being up to our knees in moose."

Toronto Star (ON)
FIN
NEWS, Monday, September 30, 1985 381 mots, p. A8

Police seek suspects in meat store robbery

Mike Dabarno

Crime Stoppers is repeating an appeal for information on two men who robbed Kellen's Meats and Delicatessan last July 20.

At about 5.30 p.m., two men walked into the store in the Don Mills Centre at Don Mills Rd. and Lawrence Ave. They approached the owner and manager, who were in the rear preparing the cash for the night deposit.

One man produced a badge, stated they were police officers and told the owner they had received information a robbery was to take place when the cash was being carried to the bank.

The man told the owner they'd be escorted to the bank, but advised them to take a different route.

Pulled handguns

The owner agreed and the four men left through the rear door and walked into a corridor at the back of the mall.

Suddenly, the men pulled out handguns, ordered the two men on to the floor and grabbed the money bag.

The bandits fled in an unknown direction, while the owner and manager went back to the store to alert police.

Canada-wide warrants have been issued for Joseph Edward McCormick and Roy Wilson Stairs.

Armed and dangerous

A re-enactment of the crime will be shown on CITY-TV newscasts tomorrow along with a police appeal for help in arresting the suspects.

McCormick, 40, is 5 feet 10 inches, 200 pounds, and has gray hair and blue eyes. Stairs, 38, is 6 feet 2 inches, 150 pounds, and has brown thinning hair and a moustache.

Both men are also wanted for several other robberies in Metro Toronto and other parts of Ontario. They should be considered armed and dangerous.

Crime Stoppers will pay $1,000 for information leading to the arrest of the men. Callers do not have to give their names or testify in court.

Other amounts up to $1,000 will be paid for information in other serious cases.

The special Crime Stoppers number is 222-8477.

* * *

Constable Mike Dabarno of Metro's Crime Stoppers wrote this column to help combat crime. A citizen board administers the local program, one of more than 600 Crime Stoppers in North America. Reward money is raised from tax-deductible donations which may be sent to Crime Stoppers, 1300 Yonge St. Toronto M4T 1X3.

Toronto Star (ON)
FIN
LIFE, Monday, September 30, 1985 1164 mots, p. C1

Sanctuaries may be rhino's last hope

Jack Miller Toronto Star

The biggest mammal that ever walked the earth - the greatest land animal to give birth to its babies as humans do - was a rhinoceros.

It was as long as a school bus and its shoulders were as high as two school buses stacked one on top of the other and it may have roamed where Toronto is now.

This was not like any rhinoceros we can find in the world today. But then, hundreds of kinds of rhinos were like nothing we can find today. They started 60 million years ago in North America, roamed from Alaska down to Mexico, from the Atlantic Ocean to the Pacific and all around the Great Lakes. And they spread in time (probably by way of the ancient Bering Strait ice bridge) to almost all of Asia, Europe and Africa. But now they've all vanished from the scene except for five fading varieties on a few pinpoint ranges in Africa and south-central Asia.

Yet even what little is left of this once-magnificent family of creatures is second in size, among land animals, only to the elephant, which its long-ago cousin could dwarf.

The great Indian rhinoceros stands 6 feet, 6 inches tall (almost 2 metres) and, like all rhinos, it's much longer than it is high. It weighs a massive 3,130 kilograms (6,900 pounds). It's the tallest surviving cousin, but the white rhino of Africa, which stands 1.8 metres (6 feet), is even heavier at 3,600 kg (8,000 pounds).

Incredibly, for all this bulk, for all their ungainly look, stumpy legs and oversized heads, these beasts walk almost delicately on their toes (three on each foot) and can run as fast (though not as long) as a racehorse. They can chase down anything that annoys them at a terrifying 60 kilometres an hour (40 miles per hour).

It's no surprise that most things try not to annoy them. Even giant Bengal tigers have been gored on the long, rock-hard horns of mother Indian rhinos, then tossed aside like rag dolls, when the rhinos thought their babies were threatened.

Unless they feel threatened, though, the rhinos don't go picking fights. They're not man-eaters, or even meat-eaters. They just like to browse, eating grass and leaves. The females are among the animal world's best mothers - they keep their babies with them for years, sometimes until they're almost as big as themselves, teaching the kids everything they'll need to know to survive.

Great Indian rhino babies are born 2 feet tall and up to 125 pounds. Considering the ordeal such a delivery must be, the mothers could not be blamed for turning on the kids - but they don't.

The two-horned black rhinoceros of Africa is the most plentiful variety left, which hardly seems fair, since it's the meanest of them all: It hates every other living creature so much that it even shuns its brothers and sisters and roams alone.

The white rhino, which used to be found in a few spots in north and south Africa, has not been seen lately in the north, and may be on the way to joining its hundreds of old-time cousin species as a memory.

The little Sumatran rhino (the only one with hair) is rare now and the small Javan variety has almost disappeared.

And far to the east, in a few tiny enclaves squeezed up against the Himalayas in Nepal and in the Assam region on India's far northeast frontier, somewhere around 1,000 great Indian rhinos are fighting to keep alive the most distinctive branch of this once-huge family tree.

Most rhinos have smooth skins, but the great Indian looks like what humanity has come to expect a rhinoceros to be - a living tank, built for battle, almost a visual relic of the dinosaur age.

Massively thick skin covers its sides and shoulders and haunches, looking like overlapping plates of heavy armor, with bumps along the "seams" that look like rivets. Its eyes are shielded behind folds of that skin. Its legs look too strong and thick to be deflected in their charge. And the great spear-like horn projecting from the top of its long snout may be the most unstoppable weapon in all the arsenals of the animal kingdom - a blow from it, with a charging rhino behind it, can bowl over a car or small truck.

Rhinos have the hardest horns anywhere. Other animals' horns have a hard outer shell of a substance called keratin (like fingernail tissue), with a core of softer material. But rhino horn is all keratin - the tight-packed fibres as hard as stone and a lot tougher.

Roaring into battle, the great Indian rhinoceros looks invincible.

But it's not. The skin may be thick but it's soft enough to be scratched easily. The eyes see so poorly through their armored slits that an adversary can get within a few metres of it unseen (provided he stays downwind, so the sensitive nose doesn't catch his scent).

Maybe least known of all the rhino's weaknesses, that giant horn is attached almost loosely to the big hump on the snout end of the skull - a hard enough blow has been known to knock it off. If this happens, the rhino can grow a new one.

But the poachers who ignore conservation laws to hunt the great animals never seem to think of somehow drugging the animal and stealing this weapon and leaving it to grow another. Instead, they kill for rhinoceros horn, which can be ground up and sold for twice the price of gold per ounce, because it's supposed to be a magic cure for almost every malady, including sexual failings. (It's not, but the buyers go on believing and paying and encoraging the hunters.)

Stiff laws in India and Nepal now are silencing most of the poachers' guns, but farms and their grazing cattle keep cutting into the Great Indians' feeding lands. Now and then, when one of the animals wanders hungry into a farmer's greenery for a snack, the people can get excited and shout and startle it. Occasionally a frightened animal has killed one of these human tormentors, making it all the harder for conservationists to win sympathy for the rhinos.

Things used to be so different. Sixty million years ago, the first rhinos were the size and shape of deer, with thin graceful legs and no horns. Lots of their descendants had no horns, either, including the long-necked giant giraffe Rhinoceros - that biggest of all history's land mammals - which was 28 feet long and 18 feet high at the shoulders.

The question now is whether eight sanctuaries set up in India and a big 900-square-kilometre one in Nepal can keep the Indian breed from vanishing like the others. The two governments are trying to make it work and at last word, the numbers at least had stopped shrinking. Tomorrow: The bowhead whale

Toronto Star (ON)
FIN
LIFE, Tuesday, October 1, 1985 314 mots, p. 0

Lamb pot roast tempting dish

Mary McGrath Toronto Star

Thyme, garlic and colorful vegetables turn your supermarket special on lamb shoulder into a tempting supper dish. Pot Roast Of Lamb 2 to 3 lb (1 to 1.36 kg) boneless shoulder of lamb 2 tbsp vegetable oil

1/2 lb (250g) small pearl onions, peeled

1/2 lb (250g) mini carrots, washed and left whole

1/2 lb (250g) mushrooms, halved 12 tiny potatoes 3 stalks celery, sliced 2 cloves garlic, finely chopped 1 cups beef or lamb stock 1 tbsp tomato paste 1 tbsp finely chopped fresh thyme or 1 tsp dried thyme leaves Salt and freshly ground black pepper 1 tbsp all-purpose flour 1 tbsp butter, softened

Sprigs of fresh thyme or parsley (garnish)

Roll boneless shoulder of lamb lengthwise and tie to form an even, compact roast. In a small roasting pan or heavy casserole that can be used on top of stove, heat oil over medium heat. Brown meat on all sides, turning with two wooden spoons. Remove to heated plate.

Toss vegetables and garlic into pan; brown lightly. Stir in stock, tomato paste and thyme. (Use canned beef broth if stock isn't available). Season with salt and pepper. Bring to a boil; place meat in pan. Cover tightly and place in a preheated 325 degree F oven for 1 1/2 hours, or until meat and vegetables are tender. Remove meat and vegetables to a warm platter and keep warm. Skim off any excess grease from cooking liquid and bring to a boil on top of stove. Blend flour and butter to a very smooth paste. Whisk or stir into pan, cook for 2 minutes, whisking or stirring constantly, until sauce is smooth and thickened. Adjust seasoning. Spoon some sauce over meat and serve remainder in a heated sauce boat. Garnish meat platter with thyme or parsley sprigs. Makes 4 to 6 servings.

Toronto Star (ON)
FIN
NEWS, Tuesday, October 1, 1985 536 mots, p. A3

Relatives not satisfied with reason for epidemic

Paula Adamick Special to The Star

LONDON, ONT. - LONDON, Ont. - Nursing home officials and doctors were unable to put the minds of many grieving relatives at ease as they tried to explain how a deadly diarrhea outbreak could ravage a local nursing home in the past three weeks.

After announcing that the 16th victim, a 93-year-old woman, had died over the weekend, Extendicare London officials met about 110 anxious relatives last night.

The meeting had been closed to the press - the officials said this was to respect the privacy of the relatives - and after it was over, the relatives appeared to fall into two distinct categories: Those whose relatives were unaffected by the epidemic voiced praise for nursing home administrators, while those whose loved ones died feel they have not been told the whole story.

Many insisted on being told the exact source of the diarrhea epidemic, even though health investigators say they may never pinpoint the precise cause.

"Nothing answered'

"Nothing was solved, nothing was answered," said Bonnie Marceaux whose grandmother, Iva Loosemore, 88, died Sept. 24.

"I thought I might get some response but I don't know anymore than I did before. We were just told turkey or ham sandwiches," she said.

"Nothing about how it became contaminated or when it became contaminated."

The suspected source of the outbreak by health officials is a deadly E. coli bacteria which tainted ham sandwiches served at lunch time on Sept. 5.

Health officials have emphasized that E. coli contamination is routinely destroyed when properly cooked.

William and Bertha Stratton said they were "very disappointed" because none of their questions were answered at the meeting.

Bertha Stratton's sister, Lillian Rumball, 92, died Friday and the Strattons flew in from Vista, Calif., for her funeral yesterday.

"My husband had a list of questions about their freezing methods, but they just wouldn't answer though," said Bertha Stratton.

Man frustrated

"They say we should stay (in London) here for the inquest to get all our questions answered," Stratton said. "But we just can't stay that long."

One man, who refused to give his name, said his wife had become mildly ill with the infection but had recovered.

The man said that he was frustrated because none of his questions were answered.

"If this E. Coli is in all meats as (Ontario medical health officer) Dr. (David) Korn says, then why did it show up in just one meat and why did so many get sick?" he asked.

Bill Heine, former editor and chief of the London Free Press, whose mother is a resident of the home and was unaffected by the infection, said he was assured that the home did everything it could under the circumstances.

He said he thought that the "hard questions" posed by relatives to the health officials were answered answered "fully" and "very intelligently."

Meanwhile, other relatives praised Extendicare, but attacked the news media.

"I think it was most unfair of the press to zero in on just one side of the question," said Shirley Reese, a former registered nurse whose mother is a resident and was unaffected by the outbreak.

The media, she says, has "just painted the negative part of the story."

Toronto Star (ON)
FIN
REVIEW, Tuesday, October 1, 1985 361 mots, p. 0

Chef needs hotter pan

Susie Lazarus

We expected from The Groaning Board restaurant - its name derived from the medieval term for a banquet table so heavily laden with food that it groans beneath the weight - a feast of plenty. Plenty of roasted meats, mounds of decadent potatoes and other gluttonous fare.

What we got, however, was a choice of dishes prepared with yogurt, alfalfa sprouts and granola - as much an anachronism to the Middle Ages as the young urban professional.

We helped ourselves to soup from the cauldrons. The split pea and ham ($1.95, refills $1), with seed-like lentils, beans and shredded carrot and onion in a tomato broth, was not what I expect from a soup with that name, but it was satisfying nonetheless. My companion's choice of lamb and vegetable was not so hot - in taste or temperature; its almost creamy texture belied its bland flavor.

The rice pilaf ($4.85), a daily special that included soup, was a casserole of brown rice studded with chick peas, red onion, apple pieces and broccoli - a melange (unique to say the least) that wasn't enhanced by its lukewarm temperature.

The meat wasn't missed in the vegetarian lasagna ($5.95). My taste buds were kept busy with the tomatoes, cottage cheese, eggplant, spinach, onions and zucchini tucked under cheddar and mozzarella cheese. Unfortunately, it was cold in the centre and only warm around the edges.

The desserts held the health food line - neither was sweet enough to evoke guilt. Carrot cake ($2.75) was topped with cream cheese and yogurt icing; apple crisp ($2.50) was made up of apple quarters, peels intact, and granola topped with the deviant ice cream. Late lunch with a bottle of Mommessin ($11.50) and tip was $36.91. - Susie Lazaruk

The Star's daily restaurant review

TABLE FOR TWO The Groaning Board 131 Jarvis St. 363-0265 Varied menu; seats 220; entrees $3.95 to $7.95; full licence; open 11 a.m. to 11.30 p.m. Sunday to Thursday, 11 a.m. to 1 a.m. Friday and Saturday; accessible to handicapped; no-smoking area; reservations accepted; all major cards.

Toronto Star (ON)
FIN
FOOD, Wednesday, October 2, 1985 309 mots, p. D10

Chuckwagon stew moves uptown into the milieu of fast haute cuisine

CP

CALGARY - CALGARY (CP) - It was bound to happen sooner or later, what with everything going upscale here and upscale there.

Now it's official: Chuckwagon stew, perhaps the last frontier in cooking, has gone uptown.

Now it's haute stew, easily spotted by a few tell-tale changes.

For one thing, there's not a speck of the moose meat or rabbit that would have graced grandma's cast-iron pot.

For another, the flavor is decidedly more exotic, with spices like ginger and cumin.

Parsley is old news. Now coriander, alias Chinese parsley, alias cilantro, is sprouting everywhere - especially on new stews.

Even dumplings are being dumped.

As good as they might have been in the olden days, dumplings don't jibe with modern chefs who have little time to cook.

Dumplings just don't ride the fast track. They must be prepared on hot stews and eaten without delay.

In reheated stew, and most modern stews are reheated, dumplings come out sinkers.

Gone, too, is flour for the gravy. Uptown stew calls for cooking the "jus," never juice, as the French do, by evaporating a lot of the moisture until the flavor is concentrated and the consistency is semi-thick yet transparent.

That way you can see the meat, which is what stew is all about.

Unlike the side of moose that was stewed in pioneer recipes, meat for a modern stew is bought specifically for the recipe.

Although any meat can be used, beef still seems to be the favorite and the variety of lean and small cuts make it well-suited to the cook in a small-scale stew.

Better quality stewing cuts like beef cross-rib roast can be cut into meaty chunks rather than using the skimpy slivers that are sold as stewing beef. But for economy, a cut-up blade roast is better.

Toronto Star (ON)
FIN
LIFE, Wednesday, October 2, 1985 698 mots, p. D7

Supermarkets changing style to keep pace with society

from Canadian Press

Shoppers in St. John's, Nfld., can pop into Captain Quick, a 24-hour convenience store, for a six-pack of beer, a litre of milk and a loaf of bread.

In Quebec city, a customer in La Ferme Carnaval Inc., can check out the in-store deli, bakery or large produce, meat and fish departments, then speed out the doors thanks to high-tech cash registers that scan prices.

Across Canada, shoppers now have choices about where to spend their food dollars besides the traditional supermarket, which often anchors the corner of a shopping mall.

In Toronto, a shopper can find on one short block of Yonge St. a Japanese food store called Iwaki; Country Boy, a Korean produce store; and Pastissima, featuring fresh pasta and imported Italian canned goods.

Winnipeg newspapers feature full-page advertisements in which Canada Safeway and Super Valu fight a price war. Super Valu's motto is "permanent discount" while Safeway counters with "lower over-all prices."

In Vancouver, Safeway offers shoppers one-stop shopping with full-service meat departments, garden centres featuring everything from barbecues to lawn chairs, pharmacies, delis and bulk-food sections.

Specialty and convenience stores have been growing in number for about a decade. Meanwhile, the concept of gigantic superstores on their own locations started in Western Canada about two years ago and is gradually moving east. Supermarkets have had to change to keep pace, adding new services and technology.

It's all part of a growing trend towards segmentation in the food retailing business, says Tim Carter, food division general manager of The Retail Council of Canada.

This segmentation is a good thing for consumers, he says. "It delivers the product and services consumers want without paying for things that don't suit their needs."

For instance, someone wanting a pack of cigarettes at 11.30 p.m. doesn't need the full services of a supermarket, but the speed and efficiency of a convenience store, he says. Similarly, someone concerned mainly with price would shop at a discount store.

Carter says segmentation has come about for many reasons, including a growing number of working women, smaller households, more men shopping and a greater number of ethnic groups, many of which follow the European style of shopping more frequently and closer to mealtimes.

Segmentation doesn't occur only among competitors but within chains as well as stores trying to serve the different needs of customers in each location.

Don Bell, public affairs manager for Safeway B.C., says the company's stores vary even within Vancouver. For example, in western Vancouver, there are many single and elderly people so stores package many single-sized portions. In the Italian district, cooking oil is bought so frequently it comes in bulk.

David Williams, executive vice-president of Loblaws Ltd., in Toronto, says the trend towards locating grocery stores in freestanding buildings away from malls began when research indicated shoppers seldom did grocery buying and other shopping on the same trip.

Consumers will go to the supermarket or through the department store and mall, but not at the same time, he says.

As a result, food retailers began questioning the economics of locating in high-rent malls with joint costs for common areas and promotions, hours set by mall management and parking lots full of shoppers going to other stores, Williams says.

Now, supermarkets try to provide one-stop shopping by including everything from pharmacies and florists to hardware sections along with traditional food items.

Such combo stores, as they're known in the trade, began in the United States, and if Canada follows suit, consumers can expect to see more and larger stores, Carter says.

Sure enough, Super Carnaval Stores plans to open its largest outlet yet in Montreal in November. Marc Blouin, director of merchandising, says the store will cover 38,000 square metres.

And there has been a dramatic shift in dollars spent on meals eaten outside the home from those eaten at home, says Louise Hunt, an economist with the food markets anaylsis division of Agriculture Canada in Ottawa.

"In 1982, an average Canadian family spent 31 per cent of its total food dollar on food eaten away from home, compared with 22 per cent in 1969," she says.

Toronto Star (ON)
FIN
LIFE, Wednesday, October 2, 1985 392 mots, p. D4

'Take my zucchini--please' is lament of amateur gardeners

from The Chicago Tribune

CHICAGO - CHICAGO - Valerie Birk of suburban Flossmoor, Ill., loves zucchini bread, so she and her husband Tom planted zucchini in their garden without having any idea how much it would yield.

If Birk had told this to an audience of gardeners, her naivete might have elicited a great guffaw. Gardeners know only too well the perils of growing too much zucchini and the humiliation of trying to get rid of it.

In fact, they've been known to crack a few jokes of their own. "Take my zucchini, please," and "nuke the zuke," have crossed the lips of more than a few panic-stricken zucchini growers.

Stuck with the usual bumper crops, they have been known to leave bags of the stuff on friends' doorsteps or on the desks of unsuspecting co-workers.

But a "too much can't hurt" attitude does, says Hal Sanger Jr. of suburban Maywood, Ill. "You lose all your friends, neighbors and relatives."

Still, there must be some reason zucchini, a bland summer squash that sprouts with the ease of fast-food restaurants, is so popular. "It's easy to grow," said Laura Bartoszek, horticulturist with the University of Illinois Cooperative Extension Service of Du Page County.

Despite their moans and groans, many gardeners have a not-so-secret zest for zucchini. Its versatility, and the fact that it contains only 74 calories per pound, being about 95 per cent water, account for its popularity. On the negative side, it's no great shakes nutritionally, with only a dash of vitamin A.

Zucchini, which means "little squash" in Italian, has been pured, sauted, stuffed, fried, frittered, chopped, diced, sliced, minced and mashed, then cooked and baked into breads, cakes, pies, soups, stews, salads, casseroles and meat and poultry dishes.

In Italy, the zucchini's flowers and seeds are considered a delicacy, says Nona Koivula, executive director of the National Garden Bureau. The blooms are coated in batter and sauted. The seeds are baked like pumpkin seeds.

Donna Stronk of New Lenox, Ill., whose zucchini won first place for best edible quality at last year's Will County Fair, sticks with the fruit of the plant and considers it a cook's delight. Zucchini overload is no burden to her and her family, although, she admitted, "we have to eat at least a couple a day to keep up with our crop."

Toronto Star (ON)
FIN
FOOD, Wednesday, October 2, 1985 260 mots, p. D4

Brazilian main dish finds fans

Today's inventive cooks sometimes draw inspiration for new dishes from those of other countries.

For example, one dish that has gained popularity under several names is the Brazilian national dish called Feijoada. In its most complex form, Feijoada calls for 16 to 20 ingredients - all kinds of meat, black beans, fresh vegetables, onion, garlic and other seasonings. It is always served with rice and often has a garnish of sliced oranges. In comparison, the following recipe is simple. As a main dish, all it needs is a salad to accompany it. Brazilian-Style Beans and Rice 2 cups water 1 cup converted-type rice 1 large onion, coarsely chopped

1/2 pound (250 g) sweet Italian sausage, cut into 1/2-inch pieces

1/4 pound (125 g) cooked ham, cut into 1/2-inch cubes 1 large clove garlic, minced

1/4 tsp dried red pepper flakes

1/4 tsp pepper 3 tbsp dark rum 1 medium tomato, seeded and diced 1 15-ounce can black beans 2 tbsp finely chopped parsley or fresh cilantro

Grated orange rind, if desired

In a large skillet, bring water to a boil. Stir in rice, onion, sausage, ham, garlic, red pepper flakes and pepper. Cover and simmer 20 minutes. (Just before simmering time is up, drain beans, rinse in very hot tap water and drain again.) Remove rice mixture from heat. Stir in rum. Spoon tomato and beans on top. Let stand covered until all liquid is absorbed - about 5 minutes. Sprinkle with parsley and orange rind. Makes 6 servings.

Toronto Star (ON)
FIN
LIFE, Wednesday, October 2, 1985 251 mots, p. D4

3 PER CENT INCREASE IN FOOD PRICES IS FORECAST

CP

OTTAWA - OTTAWA (CP) - There was good news for grocery shoppers this week from the Agriculture Department, which said food price increases will stay close to 3 per cent this year.

But the news for farmers at a quarterly agriculture outlook briefing was far from rosy.

Net farm income for 1985 is expected to remain in the $3.6-billion range, down 15 per cent from last year. Net farm income in 1986 may fall below $3 billion.

Healthy supplies of pork and chicken will keep meat prices down and there will be plenty of big turkeys for Thanksgiving and Christmas, the department said.

Apples will be abundant, as will storable vegetables like carrots, potatoes, tomatoes and onions. There will be small increases in dairy product prices.

Agriculture Department officials said farmers' cash receipts were down by 2 per cent this year while their operating costs were still rising.

While federal and provincial relief programs will take some of the sting out of losses caused by this summer's Prairie drought, the shortages of grain will cut into farm income more sharply next year.

The drought is expected to cut $1.1 billion from the value of the Prairie grain crop while damp weather, which has delayed harvesting in northern Saskatchewan and Manitoba, could further reduce farm income.

The drought, plus lower world grain prices, will shave Canada's agricultural trade surplus to $2.2 billion in 1985 from $4 billion for the past three years.

Toronto Star (ON)
FIN
LIFE, Wednesday, October 2, 1985 495 mots, p. D11

Ottawa's powerful politicos rave over restaurant's ravioli

CP

OTTAWA - OTTAWA (CP) - Liberal Leader John Turner, Prime Minister Brian Mulroney and former prime minister Pierre Trudeau are all Mamma's boys.

They're just three of the high-profile types who love the lasagna and rave over the ravioli at Mamma Teresa's restaurant.

Clippings, signed photos of prime ministers and testimonials from Mamma Teresa's celebrity clients paper the front hallway.

"Your cannelloni is good for my constitution," reads the message from former Saskatchewan premier Allan Blakeney.

Turner is a weekly regular at the restaurant and a favorite with the staff.

Its status as an Ottawa institution has survived since Mamma Teresa's moved seven months ago from its home of 14 years on Kent St. to a mellow brick Victorian house at Somerset and O'Connor streets a few downtown blocks away.

A larger-than-life portrait of Mamma Teresa herself hangs over the doorway. The real Mamma Teresa, a tiny white-haired woman with bright hazel eyes, prefers to stay in the kitchen.

"She's shy," explains her son Juliano, as expansive as his mother is retiring.

At 71, Teresa still comes to the restaurant every morning with husband Riccardo to help with the previous night's bills and supervise the savory dishes.

"Food like mama used to make" is no culinary cliche. The recipes for gnocchi, ravioli and lasagna - all specialties - are North American adaptations of Parma region cuisine in Italy.

"You just don't cook the way you do at home," says Juliano, as his mother sits nearby nodding in agreement.

"In Italy, you don't use too much sauce. For lasagna we use a bechamel (white) sauce. These days, no way; the customers want a meat sauce and they want more sauce."

When Mamma Teresa's first opened 15 years ago, Juliano - who also owns Juliano's on Rideau St. - and his mother put in 18-hour days doing all the cooking themselves. All pasta was made by hand. Teresa rubs her shoulder remembering the ache of hand-forming pasta.

Now there are eight cooks stirring and chopping in the white-tiled kitchen. Miles of golden pasta, made of durum flour, regular flour and eggs, flow from the restaurant-volume pasta-making machine Juliano brought from Italy about 12 years ago.

Teresa returns to Italy for regular visits with her two sisters and two brothers. The Bosellis immigrated to Canada 25 years ago from the village of Borgotara in the Parma region, where Juliano's father was a bricklayer. Juliano's career in the restaurant industry began when he was a schoolboy, serving espresso in a restaurant.

"In the early days (of Mamma Teresa's), I worked from five in the morning til one in the morning and I asked my accountant how long before we saw the light at the end of the tunnel. He said it would take five years of hard work - "go the way you're going and you'll succeed.' We really did work hard and now I think we have the best clientele in Ottawa."

Toronto Star (ON)
ME
LIFE, Wednesday, October 2, 1985 916 mots, p. D14

It takes more than steak to feed football team

Daniel P. Puzo Los Angeles Times

OXNARD, CALIF. - OXNARD, Calif. - "I eat what I feel like," boomed the resonant bass voice of Henry Lawrence, the Los Angeles Raiders' giant offensive lineman. "And I do eat a big meal - once in a while."

The 6-foot 4-inch 270-pound tackle, a 12-year veteran of the National Football League, spoke about food while rambling off the team's practice field during the team's recent training camp.

Although food seemed to be an enjoyable subject, Lawrence was somewhat reluctant to confirm the myth that football players have notoriously large appetites.

Known to be the first to arrive and the last to leave the players' dining room, Lawrence said he occasionally piles his plate with much more food than he actually eats.

"Sometimes my eyes are just bigger than my stomach," he said, after denying he was the team chow hound. Instead, Lawrence nominated 170-pound wide receiver Cliff Branch as a human garbage disposal unit, saying he "ate like he had tapeworms, but slowed down in recent years."

Many of the Raiders say they have moderated their eating habits in the past few years, cutting down or eliminating red meats from their diets.

However, someone weighing close to 300 pounds builds an appetite during the course of an average practice day that includes about five hours of strenuous activity.

So when the Raiders are ready for lunch, lunch had better be ready for the Raiders.

Unmistakably, the sight of several dozen players descending upon a buffet line is impressive. But the scene is not one of frenzy; the atmosphere in the dining room is subdued.

Employees at the Oxnard Hilton, where the players stay, say the only incidents approaching unruliness were occasional outbursts of good-natured yelling and the few times Lawrence entered the room singing a few bars from his nightclub repertoire.

A typical afternoon or evening menu will feature two entrees, two hot vegetables, tossed greens, whole and chopped fruit, soup, rolls, dessert and beverages.

The quantities for a single meal feeding the 60 to 70 players, coaches and support personnel might include 100 steaks, 200 chickens, 50 pounds of potatoes, 70 pounds of fruit, 15 gallons of cola, 20 gallons of punch, 5 gallons of soup, 24 heads of lettuce and 15 gallons of ice cream, according to members of the Hilton's kitchen staff.

"This is the most unusual group we've ever had," said Sarah Wasylewski, the Hilton banquet room manager in charge of the Raiders' training table. Wasylewski said the amounts of food consumed by some players are amazing.

"They're big people and giants in the regular world," said Larry Kennan, an assistant coach. "They eat more than me, and I consider myself an average guy. There are some people who might be in awe of their consumption, but the players burn off a lot of energy."

The Hilton would have been the place for any player who wanted to overindulge. Most of the Raiders surveyed found the meals at this year's camp far superior to the fare at their previous summer training site. In fact, the food was so much to their liking that some avoided it.

"This is the Beverly Hills of training tables," said Raiders defensive back Lester Hayes. "If I ate in there I'd weigh 250 pounds."

Hayes, known for his sharp wit and sinister appearance on the field and in Nike shoe billboards, hoped to begin this season at 200 pounds - the lowest playing weight of his professional career. He is cutting his food intake by the heavy use of vitamin and nutritional supplements, coupled with meals consisting mostly of seafood and salad.

Hayes said his approach to eating has evolved throughout his nine years of pro football.

"When a player first comes into the NFL and has money for the first time, after never having any in college, then they eat a lot of garbage food . . . I believe that's genetic for professional football players.

"A salad bar is my destiny," he said, acknowledging that his weakness is oysters on the half shell.

"I tend to eat a lot of seafood and probably about 12 dozen oysters a week - and that's an off week. I love those," he said.

Another Raider shunning the table was defensive lineman Lyle Alzado, notorious for on-the-field toughness.

"I eat a varied diet, and the foods here are not what I like to eat. I'm very health-conscious," he said after surveying the buffet line and finding only melon to his liking.

Alzado, who is 6-feet 3-inches and weighs 260 pounds, avoids greasy or fat-laden foods, preferring dishes such as pasta and high-fibre items.

"Today, players have a better understanding of foods and diet. And they're a lot more careful about what they eat. When I first started playing in the NFL (15 years ago) the guys ate everything. There were guys who would eat 10 chocolate cream pies or 39 eggs - all kinds of stuff," he said.

Providing a long-range perspective on football players' attitudes toward food is Raiders head coach Tom Flores, who was also the team's quarterback in the 1960s.

"When I played in the '60s, meat was the big thing, and the pre-game meal was always steak and eggs. Now, we need a quick energy boost before a game and a meal full of starches is offered, with things like pasta," he said. "So, we've gone from all protein meals to much more vegetables and variety - a more balanced approach."

Toronto Star (ON)
FIN
NEWS, Thursday, October 3, 1985 605 mots, p. A10

Nursing home epidemic now over, official declares

Paula Adamick Special to The Star

LONDON, ONT. - LONDON, Ont. - Health officials declared the diarrhea epidemic that claimed the lives of 16 nursing home residents over yesterday. But a resident of a second nursing home was confirmed to be infected with the same deadly bacteria that ravaged Extendicare London during the past three weeks.

Dr. David Korn, Ontario's chief medical officer of health, told reporters, "we are very, very confident that there has been no further transmission and no more spread of the infection (at Extendicare London)." The London nursing home passed its eighth day with no new cases, the maximum incubation period for potential new cases.

Korn said that a resident from Sun Haven in nearby Lambeth was admitted to hospital last Saturday and is now confirmed to be infected with the rare E.coli bacteria that spread through the London nursing home, infecting 71 people - 53 residents and 18 staff. The woman is in fair but stable condition, Korn said.

"Sporadic case'

"There have been no further cases of bloody diarrhea (at Sun Haven)," Korn said. "And it is our considered opinon that this is a sporadic case."

Korn had reported an additional 11 cases of mild diarrhea at Sun Haven but he said that tests for E.coli on stool samples had all come back negative.

Korn said investigators discovered after the Sun Haven resident was admitted to hospital that the woman was "a food hoarder" and sandwiches were found in her room. The sandwiches were "very suspicious," Korn said, and may be the source of the E.coli bacteria.

"We're dealing really with a puzzle and we don't have all the clues," Korn said.

Health officials have said the source of contamination at Extendicare London was ground meat, eaten by staff and residents on Sept. 5, the day temporary kitchen facilities were moved back into the permanent kitchen. The sandwiches prepared that morning, Korn said, may not have been refrigerated.

Two theories

Korn said his team has two theories for the contaminating incident and he will file a full report on the outbreak with Health Minister Murray Elston.

Korn said an inquest, as yet unscheduled, will shed more light on what happened.

Meanwhile, 11 residents remain in hospital and three are in "very poor" condition, with a "guarded" prognosis. Of the 14 residents still in isolation at the nursing home, 11 are about to be released and only one still shows mild diarrhea symptoms, Korn said.

Elston told reporters in Toronto yesterday he was concerned that health ministry officials, including Korn, were not informed for several days about the outbreak.

Ministry officials weren't alerted about the outbreak for five days, he said, and it took another four days before the government's chief medical officer of health in Toronto was notified, he said before a cabinet meeting.

"It raises concerns in my mind about the reporting mechanisms," Elston said. "We didn't know about it for some time afterwards."

Because the victims became sick so rapidly, he said, government officials may not have been able to prevent any of the deaths.

"A short-coming'

But "in a case where there are two or three people starting to come down with the same problem, I think we're going to have to be a little bit tighter in making sure the medical officer of health locally knows about it.

Korn said he agreed "thoroughly" with Elston's comments.

"I acknowledge that it's definitely a shortcoming," Korn said.

Korn also said he wanted to ease public anxiety about the potential spread of the bacteria and to appeal to the public to be careful with their cooking methods.

Toronto Star (ON)
FIN
REVIEW, Thursday, October 3, 1985 403 mots, p. C4

A little Italian gem

Jack Miller Toronto Star

Trattoria Bucci is a sparkling little North York gem (just south of Steeles Ave.) for lovers of great Italian food and carefree Italian atmosphere. It is a tiny room where the waiters seem so much in the mood that they go around quietly singing along with the Italian tenors on the records that are used for background music.

The printed menu is fairly short, with each dish well explained, which minimizes confusion. But there's a list of daily specials on blackboards that offers almost as many extra choices.

These specials are listed only in Italian, so we found it a challenge to remember how each was prepared, as our waiter rhymed off the ingredients for us. Because of that, we played safe and ordered from the regular menu. All our food, however, turned out to be so remarkably good that we would feel confident now just to let the chef choose for us, which is something we don't say about many places.

For starters, my wife gave high marks to the minestrone ($2.25), and I enjoyed a half-order of a very rich manicotti ($4), made of soft green pasta stuffed with chopped spinach and ricotta cheese.

My wife's main dish was chicken breast ($8.95) done with brandy, hazelnuts and fine herbs in a sweet, rich, cream sauce. She said she had never tasted better. My entree was equally great - veal scallopini pizzaiola ($11.25). The meat was tender without sacrificing its delicate flavor, under a lively sauce of parsley, oregano and tomato, with just a hint of garlic.

Both plates had potatoes done the house way - baked, scooped out and mashed with cream and cheese, then put back in the skin and browned. Fabulous.

Desserts were a chocolate mousse ($3.50) whose flavor was dominated by mint, and a good creme caramel ($2.95).

The bill, including a $7 half-litre of house white wine and tax, was $45.31. - Jack Miller

The Star's daily restaurant review

TABLE FOR TWO Trattoria Bucci 6309 Yonge St. 223-5505 Italian cuisine; seats 55; pasta dishes $6.95 to $7.95, other entrees $8.95 to $15.75; full licence; open for lunch Tuesday to Friday noon to 3 p.m., for dinner Monday to Saturday 5 p.m. to 10.30 p.m., closed Sundays and holidays; easy wheelchair access; no no-smoking area; reservations available; takes major cards.

Toronto Star (ON)
FIN
LIFE, Thursday, October 3, 1985 256 mots, p. B6

Tasty acorn squash baked with stuffing

Mary McGrath Toronto Star

Squash is something that a lot of cooks overlook when they shop for vegetables. And that's too bad, because this vegetable is versatile and well-priced right now. It can be made into casseroles, mashed for pie fillings and soups or just served steamed with butter. So, if squash baked with sausage and apple stuffing sounds like something your family would enjoy, try this recipe from Rose Murray's Vegetables Cookbook (Lorimer, $12.95). Acorn Squash With Sausage Stuffing 2 medium acorn squash 1 lb (500g) bulk sausage 1 medium onion, chopped 1 clove garlic, finely chopped 3 tbsp chopped fresh parsley 1 1/2 tsp finely chopped fresh thyme or 1/2 tps dried thyme leaves Salt 1 tsp finely chopped fresh sage or 1/4 tsp dried sage Freshly ground black pepper

1 large apple, peeled and finely chopped

Preheat oven to 350 degrees F. Split squash from end to end, seed and place cut side down, in a baking dish just large enough to hold halves. Add 1 1/2 inches hot water. Bake 30 minutes.

Meanwhile, in a large heavy frying pan, brown sausage meat, breaking up with a wooden spoon. Add onion and garlic. Cook, stirring, until translucent. Pour off excess fat. Stir in parsley, thyme, salt to taste, sage, 1/4 teaspoon black pepper and apple.

Drain squash. Turn squash halves, sprinkle with 1/2 teaspoon salt and pepper to taste. Fill with stuffing. Bake another 30 minutes or until squash is tender. Makes 4 servings.

Toronto Star (ON)
FIN
SPORTS, Thursday, October 3, 1985 437 mots, p. H4

Stieb's good stuff not good enough

Allan Ryan Toronto Star

DETROIT - DETROIT - Dave Stieb tossed a complete-game, five-hitter at Tiger Stadium last night but - wouldn't you know it? - the gods weren't with him on this night, either.

The bottom of the Tiger order had led off with three straight singles to arrange for two runs in the third. The meat of the Tiger order - Darrell Evans and Kirk Gibson - had opened the sixth with back-to-back homers.

Those were the Tiger hits. The Blue Jays lost, 4-2, and Stieb's oft-rough campaign probably was finished at 14-13 - five wins for his final 13 decisions.

If Stieb were required to make another start this season, it would be either on three days' rest against the Yankees on Sunday or (perish the thought) a possible Monday make-up game against the Orioles.

Open playoffs

"I could go on three days but I'd rather open up the playoffs," he said.

Thankfully, Jays also had rookie Teddy Higuera throwing for them last night. He pitches for Milwaukee, which beat New York at Yankee Stadium last night, 1-0, to reduce Toronto's magic number to two.

Stieb showed little emotion when he heard the news - news that had brightened most other areas of a quiet Toronto clubhouse.

"Yeah, well it's not my idea - probably nobody's idea on this team - of the way to go about doing this," he said. "We'll take it, though; we've given enough away this year."

Stieb walked only one on the night, an indication that the mechanical problems he was dealing with a week or so ago were close to being remedied.

"Good fastball, good slider," Stieb said. "The one Gibson hit (an inside-the-park job to the base off the wall in straightaway centre) . . . well, if he hits it that hard, he deserves it.

"Evans (who dinged his 40th, third in two nights against the Jays)? I mean, what else has the guy got going for him? He's just swinging for homers. What's he got to lose?

"The other two runs were pretty weak. Lemon hits a jam single, Trammell hits a jam single, Brookens just throws his bat out at the ball and singles. A sac fly and there's two runs. If they don't get 'em, we'd still be playing."

Lost in the shuffle - and Stieb can probably find some cheer in this - was the fact that, should he not have to pitch again until the playoffs, he'll bag his first ERA championship.

It was 2.42 going in, 2.46 coming out. Runner-up is Charlie Leibrandt of the Royals at 2.69. Congrats, Dave.

Toronto Star (ON)
FIN
BUSINESS TODAY, Friday, October 4, 1985 1419 mots, p. E1

Problems litter path to free trade in food

John Spears Toronto Star

We buy their pineapples; they buy our pork.

In some ways, the $5.8 billion-a-year flow of agricultural products between Canada and the U.S. seems a natural for free trade; and, in fact, much of it does cross the border duty-free.

Yet even the Macdonald royal commission into Canada's economic future, which endorsed the idea of Canada-U.S. free trade in ringing tones, urged caution about acting too quickly on free trade in foodstuffs.

There are, when it comes down to it, a host of reasons why Canada's agricultural industry is leery of opening the borders completely with the U.S.

There's a clash of economic cultures, for one thing, as governments on both sides of the border give farmers substantial aid, but in starkly different ways.

There's sharp division of opinion among Canadian farm groups about the value of free trade, with the big beef and pork industries generally in favor, and many other sectors opposed.

There's the sheer size of the U.S. farm economy, which has the power to roll over some sectors of Canadian farming like a juggernaut.

There's even a gut uneasiness, among city and country dwellers alike, about tampering with the system that supplies us with something so basic as our three meals a day.

And on the U.S. side there are equally strong factors working against freer trade - not the least of which is a decided indifference on the part of the U.S. farming sector.

"Nobody's pushing for it," says John Schnittker, a Washington lobbyist and former deputy secretary of agriculture. "I don't have a single client who is concerned at the moment about (promoting) trade issues with Canada."

In fact, the hottest agricultural trade issue during the past year resulted in the U.S. erecting a new tariff against Canadian hogs.

Although U.S. Commerce Secretary Malcolm Baldrige recently told a Toronto audience that there's a lot of "latent support" for free trade in the farm sector, advocacy on both sides of the border for freer trade is patchy at best.

At the root of the problem is the kind of support both governments offer their farm industries.

Two areas are big flashpoints.

One is the dairy, egg and poultry business, where Canada has national marketing agencies that tell farmers how much they can produce, and that set prices according to the farmers' production costs.

Because Canadian farmers have production limits, the marketing boards also set strict limits on imports.

That kind of formal "supply management" system doesn't exist in the U.S. Free trade between the two countries would either mean that the system would have to be extended to the U.S. - which is extremely unlikely - or scrapped in Canada.

The Macdonald commission did say these national agencies should be phased out, arguing that they boost consumer prices by restricting supplies.

But Canadian politicians from Agriculture Minister John Wise on down firmly support supply management as it currently exists, and so do the main farm lobby groups.

If it were ever threatened, the battle would be fought on a highly emotional level.

Brigid Pyke, vice-president of the Ontario Federation of Agriculture and an eastern Ontario dairy farmer, put the case most forcefully before a Legislature committee last month.

"Supply management protects the family farm" she said. "That system is keeping them in business."

Ontario's 750 or more commercial egg producers could well be cut to three or four giant farms if supply management were scrapped, Pyke said. In fact, half a dozen or fewer "monster" farms centrally located in Manitoba might supply all of Canada.

"You have to look at the social cost of replacing the family farm structure," she argued, adding that there's no guarantee of cheaper average food costs for consumers.

No politician would want to be protrayed as the destroyer of the honest, homespun rural way of life.

Farm groups aren't unanimous, however. Beef and pork producers acknowledge that they've done well by the relatively open border that has generally existed in the trade of live animals and meats.

Both countries have import quotas, but until this year there were almost no tariffs.

Beef and pork producers like to see the border remain open, with farm policies in the two countries harmonized to make trade even easier.

But they're at odds with some meat packers who worry that they might be badly mauled by bigger U.S. meat packers with lower labor costs.

And there's opposition south of the border, too. This year, U.S. pork interests launched a trade action against Canada after watching Canadian hog imports soar. In August,the U.S. slapped a tariff on Canadian hogs.

It was sparked by a the second big bone of contention between the countries.

Canada's federal government had given hog farmers a "stabilization" payment last year, because the price of hogs had fallen below the average of the previous five years. Some provinces - notably Quebec - had provincial subsidies or price supports on top of that.

The U.S. decided that the Canadian hogs were benefiting unfairly from subsidies, and a countervailing duty was levied.

A new national stabilization plan has been proposed, but there's no certainty that it will silence U.S. complaints or end some of the provincial subsidies that have angered American farmers.

U.S. grain growers also accuse Canadians of having an unfair advantage because of the the Canadian Wheat Board, the government agency that markets the major grain crops for western growers, and guarantees farmers payment. And there are complaints about the hundreds of milions of dollars Ottawa pays in grain transportation subsidies.

But U.S. farmers have their own special forms of help.

The U.S. government gives grain farmers special loans, and guaranteed minimum prices. These programs are being hotly debated in Congress right now. No one knows how rich they'll remain, or how a revised U.S. farm policy will affect U.S. attitudes toward Canadian agriculture.

The U.S. has also launched its own heavy subsidy programs in special cases. In 1983, for example, it spent almost $10 billion on a special program to soak up surplus production and reduce planted acreage. This year, it has also started a $2 billion export subsidy program to help recapture world markets that have slipped away during the past decade.

There's a tangle of other subsidy, price support and assistance programs on both sides of the border.

Farmers and politicians in both countries tend to defend their own programs as necessary, while voicing suspicions that the other country's supports are unfair subsidies.

It has resulted in a climate of uneasiness that doesn't lend itself to easy negotiations.

Canadian farm groups aren't just uneasy about the U.S. They don't like their own government's track record on bargaining with Canada's trading partners.

Cattle producers think the government caved in to European blackmail in permitting a flood of subsidized European beef into Canada this year; grape growers complain they're being killed by European wines.

And they're fearful that agricultural policies might be used as bargaining chips, in return for concessions in industrial areas.

"In a free trade negotiation, farmers have little to gain, but far too much to be traded away," says Canadian Federation of Agriculture president Don Knoerr.

The uneasiness isn't helped by the general lack of interest in a free trade pact shown by the U.S. farming industry.

Lobbyist John Schnittker says he simply hasn't detected much interest in the matter - except from groups who stand to lose from it. They, naturally, are opposed.

The few groups who do favor it aren't backed by real political clout in the form of big memberships or big money, he says.

The cause is mainly advanced on a theoretical plane by think tanks and non-profit research bodies, he says.

Paul Drazek of the American Farm Bureau Federation agrees. The federation is the biggest U.S. farmers' lobby group.

U.S. agriculture is preoccupied with drafting the 1985 Farm Bill, which will set domestic farm policy for the next four years, says Drazek.

"There hasn't been a whole lot of attention directed at" free trade with Canada, he says.

Indifference in the U.S., combined with outright hostility from some interest groups won't make the path an easy one.

In the words of a paper from Ontario's ministry of agriculture: "Agriculture will represent a major stumbling block in negotiating a trade enhancement agreement with the United States."

Toronto Star (ON)
SAT
SPORTS, Saturday, October 5, 1985 660 mots, p. D3

Acid rain contaminating our wildlife as well as fish

John Power

It's common knowledge that acid rain takes a terrible toll on our fish and forests. Now we learn it may be killing our wildlife, too.

Scientists have concluded the rain of death is at least indirectly responsible for making certain portions of game unsafe for human consumption.

The Ministry of Natural Resources warns hunters not to eat moose liver or kidney because of potential hazard to health posed by extremely high levels of cadmium found in those organs. Cadmium is a metallic chemical element occurring in zinc ores.

Granted, there are a lot of nimrods who won't touch liver with a 10-foot pole, probably because their mothers didn't insist they try it when they were kids.

But for many others, moose liver is a traditional feast to celebrate a successful hunt.

Can't be seen

Providing, of course, it doesn't host horribles in the shape of liver fluke and larval tapeworm cysts. Both are common and highly transmittable parasites.

While they're pretty unappetizing, at least what you see is what you get. Unlike those loathsome looking infestations, cadmium can't be seen.

It can be detected through laboratory tests, which so far are conducted only in the Scandinavian countries.

Our natural resources ministry sent Swedish scientists 56 moose kidneys from the Algonquin region, that portion of the province hard hit by acid rain.

The Swedes found cadmium in all of them, at levels as high as 99 milligrams per kilogram. The highest readings were in the kidneys of the older animals, indicating the element is cumulative.

It should be noted that levels of 50-70 mg. per kg. in horses is associated with kidney damage.

Where is the cadmium coming from and what role does acid rain play?

It is being released from bedrock in inordinately large quantities, with acidic precipitation the suspected trigger, just as it's responsible for the leaching of mercury and its subsequent polluting of our waters.

Canadian Coalition on Acid Rain spokesman Michael Perley says: "We have every reason to believe there's a strong possibility that acidic precipitation and the cadmium contamination of moose kidneys are closely related.

"Freed from the bedrock, it may concentrate in the vegetation the animals eat."

While whetails haven't been tested, most likely they are similarly affected. To be on the safe side, deer hunters are well advised to forego a feed of venison liver.

Loony tales Pot shots: Musky men can tell some loony tales. Lunge addict John McFadden of Scarborough says he was angling in Round Lake when he hooked a 32-inch muskellunge, which he revived and released. "When the fish swam off, I stared in disbelief as a loon attacked and killed it." * Because pinks are included in the Pacific salmon creel count, they aren't always welcomed by anglers after coho and chinook. The Ontario Federation of Anglers and Hunters fish committee, which adamantly opposes the dastardly dipnetting of pink salmon, wisely recommends a separate limit for the species. In a classic example of overkill, the Ontario Ministry of Natural Resources has licensed some eight million yards of gill net along Lake Erie's north shore. That's more than enough to stretch from Newfoundland to Vancouver Island! * Deer hunters, same as fishermen, tend to overestimate the weight of their quarry. A basic rule-of-thumb is to add one pound of live weight for each three pounds of dressed weight. In other words, an eviscerated whitetail that tips the scales at 150 pounds, probably went 200 pounds on the hoof. To arrive at a ball park edible meat figure, knock off another 30 per cent. * In southern Ontario, where the ruffed grouse "cyclic low" seems to be on hold year after year, the population stays stuck at rock bottom. Better news from the north, where spruce grouse and their ruffed cousins are both on the rise. When it comes to the pot, the spruce is this writer's choice, its meat being the darkest and moistest.

Toronto Star (ON)
SAT
REVIEW, Saturday, October 5, 1985 1151 mots, p. J1

The men who round out the Jagged Edge

Ron Base Toronto Star

They are character actors, which is to say they do not get the girl at fadeout. They do not get the $3 million salaries. Their faces look familiar, but you are never sure who they are. Often, though, they get, if not the glory, the best roles.

There is no better demonstration of the possibilities for a character actor than Jagged Edge, the excellent new courtroom thriller written by Joe Eszterhas and directed by Richard Marquand opening in Toronto this weekend. The movie stars Glenn Close as a lawyer reluctantly defending a San Francisco newspaper publisher, played by Jeff Bridges, accused of the brutal murder of his socialite wife. But the movie constantly is stolen out from under the well-shaped noses of the stars by two veteran performers, Robert Loggia, as a profane private investigator, and Peter Coyote, as the smooth, arrogant district attorney. They have the best roles in the film, and they make the most of them in the way that the finest character actors have always made the most with the least. They are two guys who still have to fight hard for the good roles.

1. The Swashbuckler Who Never Was. Years ago, when Robert Loggia was acting in The Nine Lives Of Elfredo Baca for Walt Disney (he accurately refers to the mini-series as a trivia question), a veteran stunt man took him to one side. The stunt man was full of praise. Not since the days of Douglas Fairbanks had he seen an actor with such natural grace and ability for action work. It is, Loggia said not long ago, one of his enduring disappointments that he missed the age of the great swashbluckler movies when he could have put his dexterity to good use.

He got an opportunity of sorts in T.H.E. Cat, the TV series for which he is probably best rememembered. But these days, his swinging from yardarms is restricted, not by age, but by roles that require richly drawn acting moments from him rather than beautifully choreographed action.

He has, he said, been exceedingly lucky in the last few years. He played the Miami mob boss who lost his drug empire and his wife to Al Pacino in Scarface. He was one of the Prizzi gangsters in Prizzi's Honor, which was released this summer. And now he is Sam Ransom, in Jagged Edge. It is one of the best roles he has ever played.

"It's a real gas to play a guy like that," Loggia said, "to get it on with an actress like Glenn Close, and stay away, with all due respect, from television. I've been able to keep going, working with top people in carefully structured and rehearsed films. I'm sort of enjoying this phase of my career."

He attributed his recent successes not to any great talent, but to "holding the fort." He was concerned last fall that with no movies on the horizon, he would have to go back to episodic televison, the spectre hanging just over his shoulder. He had been set to do the Broadway musical version of the hit comedy film Victor/Victoria. It was to be directed by his old friend Blake Edwards, with whom he had done a number of the Pink Panther pictures. Loggia was to play the role of the gangster portrayed by James Garner in the movie. Then Edwards became ill, and the show was cancelled. But then in a single week, he won juicy roles in not only Prizzi's Honor but in Jagged Edge. He was immensely relieved. Those two movies would take care of the next year. He would not have to do television, after all. In his hotel suite, Loggia stretched out contentedly. "I'm not in demand like a Burt Reynolds or a Paul Newman where I have a stack of scripts," he said. "But even those guys . . . Paul Newman was lamenting the fact that he hasn't done a picture in a long time, nothing in the offing, projects are hard to come by." He smiled wearily. "Everyone has his own problem."

2. The Rent Payer. In the 1960s, Peter Coyote was a bona fide hippie. "I was way, way out on the edge of the radical movement," he recalled. "I was part of a family called The Diggers. We were robbing meat trucks at a certain point to feed people." In the '70s he was chairman of Governor Jerry Brown's Council For the Arts. In the '80s, he was the featured player in E.T., the most popular movie ever made.

As an actor, he has his wins. And his losses. He beat out James Woods for the role of the district attorney in Jagged Edge. In turn, Woods was chosen over Coyote for the lead in Joshua Then And Now. "That's just an actor's life," he said with a shrug. "And strangely enough, we both said the same thing: At least we lost it to a good actor. I don't know why that helps, but strangely enough, it does."

Coyote is tall, lanky New York born - "I'm Jewish by birth and Jewish culturally," he said. "My uncle was a gangster, a kind of arbitrator for New York gangs. My dad was also a very tough street fighter." None of the foregoing is suggested in his face. Instead, its benignly reassuring structure somehow bespeaks Americana, and puts everyone in mind of Henry Fonda. With his flat, laconic drawl, he even sounds like Fonda. Most people, if they know him at all know him as the Government Man with the jangling keys in E.T. - The Extraterrestrial. The fact that he appeared in the most popular film ever made, though, did not make him a star. He joked that he was the only actor whose career actually foundered after E.T. He said he did not work for a year.

Even now, Coyote continues to have to scramble for roles. He was eloquent about the parts he loves, the one in E.T., the attorney in Jagged Edge ("It's one of those films Hollywood does impeccably"). The others he disdained as mere "rent." "You find yourself making those choices all the time," he said. "I was 38 before I began acting (in movies). I'm 44 now. I've got a 16-year-old daughter who is in school, a house to pay off. I don't live fat at all.

"But by the time you are in your 40s, you have a developed life. I just am not going to go to my daughter and say, "hon, you're going to have to drop out of your school this year because I don't want to do a Walt Disney movie. That's a little too precious for me. I believe in the English tradition that you take the best work you can find, and you do your best at it."

Toronto Star (ON)
SAT
SPORTS, Saturday, October 5, 1985 535 mots, p. D6

Bleacher Bums began hysteria for Jays early

Robert Brehl Toronto Star

They say true baseball fans sit in the bleachers.

Blue Jay fans sure proved that last night at Exibition Stadium as the Bleacher Bums were ready for what they hoped was a pennant-clinching party.

At 5.30 p.m., two hours before game time against the New York Yankees, they began moving into the first-come-first-served seats until the entire north grandstand was filled.

At the time, the Blue Jays were taking batting and fielding practice.

Cheers rose after each Jay hit a ball over the left-field fence. The cheering didn't stop.

"Man, they are nuts," joked third baseman Garth Iorg, getting ready to take his whacks in BP.

Players help

Some of the Blue Jay players out shagging fly balls left field added to the fans' hysteria.

They would periodically toss baseballs over the fence like a zookeeper throwing meat to the lions.

Later, when the Yankees were out warming up, one of their players tossed a ball over the fence.

"Give it back, give it back," chanted the crowd.

The fan who got the ball hung on to it in spite of peer pressure. No Yankees tossed them balls.

"Taunting the Yankees is so much fun," said Jeremy Logan, 16, of Willowdale hurling insults over the fence at the men in the black warmup uniforms. "I hate all those Yankees and we're going to have no problem beating them."

The fans didn't boo the American national anthem as some expected. Yankee fans booed O Canada when the Jays were in New York last month.

"We're not going to sink to their level," said Logan, already sporting a Blue Jay "American League Champions" button.

Iorg said the bleacher noise wouldn't pump the team up "because we don't need anymore pumping up." But the players sure noticed the folks in the cheap seats last night.

Praise from Stieb

"They're awesome," said Dave Stieb before the game. "I wouldn't have them over for dinner, but they are great."

This was the first series that all tickets, including general admission, were sold out beforehand.

Pat Salmon brought his family to the game with tickets he bought a month ago.

They got to the park around 6:15 p.m. and the best seats they could find were in Section 48, about 500 feet beyond the fence in right centre.

The fence is another 400 or so feet from homeplate.

"We got here too late for any better, but it doesn't really matter," said Salmon.

His 13-year-old daughter, Kristin, sat beside him with crutches at her feet. She has a spranged ankle.

"But I'm still going to get up and do the wave," said Kristin, enjoying her second-ever Blue Jay game.

Steve Pike and a couple friends sure had huts last night.

The college students from Buffalo are devout Yankee fans and they wore Yankee hats in the bleachers to prove it.

"I was born a Yankee fan," said Pike, 22, as Jay supporters began booing him for wearing the Yankee helmet.

"We don't figure we'll get hassled by Toronto fans," he said.

But he hadn't heard about Yankee fans throwing beer and food at Jay fans in New York last month.

Toronto Star (ON)
SUN
BUSINESS TODAY, Sunday, October 6, 1985 789 mots, p. B2

Meat producers hope to prod consumption with low-cal beef

Rich Friedman Special to The Star

NEW YORK - NEW YORK - The meat industry is finally recognizing the needs of baby-boomers and their preoccupations with health and good-eating.

That was the message from a consortium of Hereford, Tex., breeders who introduced a new brand of beef here recently with a pitch as familiar as those for low-cal soda or diet margarine: It has, they claim, fewer calories, less fat and cholesterol, but the same taste.

"We have a growing group of consumers who want it all, and the beef industry has to address that," says Gordon Davis of Texas Tech University, a technical adviser to Chianina Lite Beef Inc. The product of that group's cross-bred cattle will be sold under the Key-Lite brand name and could be available in selected restaurants and by mail order later this year.

Commissioned by 31 breeders, Davis's tests revealed that a pure-bred Chianina - the first syllable is pronounced "key" - and those cross-bred with Angus produce meat comparable in flavor, juiciness and tenderness to the usual North American beef cattle.

The new samples boasted 25 per cent less total fat content and as much as 36 per cent fewer calories than other typical cattle breeds, the studies showed. And, the Chianina cuts contained 40 per cent less intramuscular fat, or marbling - the kind that cannot simply be trimmed with a knife.

This low-cal beef comes at a time when consumption of the meat is plummeting, cattle herds are at a quarter-century low and producers are hurting.

Canadian beef consumption peaked in 1976 at 51 kilograms (carcass weight) annually per capita and now is down to 38 kilograms.

This new breed of beef "could lead millions of Americans to reconsider beef as a basic component of their diets," said Davis.

"I'm not sure if there's any such thing as a yuppie," adds Chianina Lite spokesman Robert Finklea before a meal of standing rib roast that was 7/16 Chianina and 9/16 Angus. "But there's a generation of people from the '50s and '60s that changed their value system and how they take care of themselves."

The new firm has made deals with feedyards and meat packers in Texas and midwestern states, and hopes to begin direct-marketing the product later this year. Breeders in the close-knit Chianina network hope to have sizable herds developed by 1987 although, as Davis admitted, quick response from the beef industry could accelerate the growth of other types of low-fat breeds and other methods of producing them.

The Chianina line dates back to the Roman Empire but was not brought to North America until the '70s, when it was bred with Angus and other domestic strains. The breed was brought through Canada first, in 1972, because the United States did not at that time have off-shore quarantine facilities such as those used by Agriculture Canada in the St. Lawrence River. Chianina cattle entered the United States the following year.

They are long-legged and vigorous, not as stocky as North American cattle, and are well-suited to grazing in wide-open spaces.

Perry Wilkes, who is director of beef programs for Western Breeders Service Ltd., in Balzac, Alta., north of Calgary, recently bought a half-interest in a 7/8 Chianina bull for his firm.

"Everything's lite beer and low-cal today, and there's quite a bit of negative pressure from the younger generation on cholesterol. They think they're gonna die tomorrow," Wilkes explains with a chuckle. But he acknowledges that the industry is responding by seeking lean and tender cross-breeds, with Chianina being one accepted route.

"If that's what the people want," he concludes, "we've got to have it."

In August, the "lite" label was approved by the United States Department of Agriculture, requiring that the grade contain 25 per cent less calories or fat than typical beef (or be used on any package that contains less than 10 per cent fat, the latter a tall order in the best of circumstances). Prices have not yet been set, but they are expected to lean toward the premium side.

"If the USDA has created a grade for this," Wilkes maintains, "it's pretty well researched. They wouldn't do it just to please the beef industry."

Now, even fast-food advertising stresses quality rather than simply convenience, and the latest meat propaganda drives home the point that beef gives strength - and with fewer calories and less cholesterol than consumers might think.

Meanwhile, the emergence of this new cross-breed puts some Chianina breeders at the cutting edge of a trend they hope will revolutionize the meat industry.

"It's where applied animal science and your imagination work together," says breeder Douglas Cooper, who sold Wilkes his Chianina bull, "and the limiting factor is your imagination."

Toronto Star (ON)
SUN
PEOPLE, Sunday, October 6, 1985 3054 mots, p. D1

MARILYN

Robert Welkos and Ted Rohrlich Los Angeles Times

Eunice Murray would say later that she was not sure what prompted her to awaken that night, step from her bedroom and notice a telephone cord leading under Marilyn Monroe's bedroom door.

The housekeeper, who said Monroe was a light sleeper who always kept her phones under a pillow outside the room at night, found the door locked. She grabbed a fireplace poker, walked outside and pushed back the drapes on an open bedroom window that was protected by security bars. From there, she could see the blonde actress lying undressed on the bed with her hand on the phone.

Murray went back into the house and telephoned Monroe's psychiatrist, Dr. Ralph Greenson, who had hired Murray to care for Monroe. Then Murray telephoned the actress' personal physician, Dr. Hyman Engelberg, and asked him to come over.

When Greenson arrived at 3:40 a.m. on Aug. 5, 1962, he took the poker from Murray and broke open a bedroom window not protected by bars and climbed through. Murray waited for nearly two minutes by the bedroom door until the psychiatrist emerged saying: "We've lost her."

At 3:50 a.m., Engelberg arrived and pronounced the 36-year-old screen legend dead.

It would be another 35 minutes before Engelberg notified police.

Twenty-three years later, Marilyn Monroe's death continues to generate controversy and focus new attention on the events surrounding her death by drug overdose and on the thoroughness of the investigations that followed.

Through the years, questions have been raised about whether she was murdered because of her association with John and Robert Kennedy; the exact time the actress' body was discovered; where she got the pills that killed her, and why an ambulance was dispatched to the scene when official reports indicate that she was lifeless when found.

Today, however, new questions are being raised about the conduct of the late actor Peter Lawford and whether he, in an effort to protect the Kennedys, participated in a cover-up after Monroe's death. Lawford was married to Patricia Kennedy at the time.

The allegations come from Deborah Gould, the third of Lawford's four wives, and from Fred Otash, once known as Mr. O, the king of Hollywood private eyes, whose clients included Frank Sinatra, Errol Flynn, Lana Turner, Howard Hughes and Judy Garland.

Gould was married to the actor for only a few weeks in 1976. She said it was then that Lawford told her details about Monroe's death and her alleged romantic flings with John and Robert Kennedy.

Gould said Lawford broke down and told her that Monroe had been distraught over a love affair with Robert Kennedy. She said Lawford recalled telling Monroe on the phone on the night of her death: "My God, Marilyn, don't leave any note behind!"

She said Lawford went to Monroe's house that night and destroyed a note he had found. She said Lawford was to "cover up all the dirty work and take care of everything."

Gould's account is contained in a new book, Goddess: The Secret Lives Of Marilyn Monroe by Anthony Summers, who spent several years investigating the case with members of an independent television documentary team. The documentary, produced by the British Broadcasting Corp., is to be released worldwide this month. Gould was paid for her interview. She refused to be interviewed by The Times.

Asked by BBC interviewers why she was coming forward at this time, she replied, "I'm only doing it because I feel something good perhaps can come out of this."

In an emotional interview with The Times from his hospital bed months before his death last Christmas Eve, Lawford tearfully denied Gould's assertion, which appeared before his death in a German magazine.

"It's all a fabrication. You can put me on a lie detector right now and tell me about that and the needle won't move." The Times offered to provide a lie detector test for Lawford but later, on the advice of his attorney, he retracted the offer.

"It didn't happen the way she's talking," Lawford said. "Even if those things were true, I wouldn't talk about them.... That's just the way I am. Plus the fact, I have four children. I'm not going to embarrass them. I'm not going to embarrass the rest of the family."

Lawford's last wife, Patricia Seaton Lawford, said of Gould's assertion: "I think Deborah Gould is fantasizing about a lot of stuff. Her only credibility is that she was married to him a short time."

Recently, Gould's story has been buttressed by Fred Otash, who decided to break 23 years of silence on the case.

Otash said that shortly after midnight on Aug. 5, 1962 - hours before police were notified of Monroe's death - Lawford called him to say something traumatic had happened. Lawford and Otash agreed to meet at the private eye's Laurel Avenue office. Otash said Lawford arrived about 2 a.m. looking "half crocked and half nervous."

Interviewed last week by telephone from his home in Cannes, France, Otash told The Times:

"He (Lawford) said he had just left Monroe and she was dead and that Bobby had been there earlier. He said they got Bobby out of the city and back to Northern California and would I go on out there and arrange to do anything to remove anything incriminating from the house.

"He said, "I took what I could find and I destroyed it - period.' But he said, "I'm so out of it, I would feel better if you went there.' I said, "I'm not going out there. First, I'm too well-known.' "

Otash said he called a man skilled in installing listening devices whom he had worked with over the years and sent him to Monroe's house, along with an off-duty Los Angeles police officer.

"When they got there, from what they tell me, the place was swarming with people. They were incapable of sweeping the place or anything."

Otash said Lawford told him that Monroe and Robert Kennedy had had a fight over their relationship - whether he was going to marry her - and he left the Brentwood house.

"He (Kennedy) went over to Lawford's and said: "She's ranting and raving. I'm concerned about her and what may come out of this,' " Otash said, quoting the actor. "According to Lawford, he had called her and she had said to him that she was passed around like a piece of meat. She had had it. She didn't want Bobby to use her anymore. She called the White House and there was no response from the president. She was told he (John Kennedy) was in Hyannisport and she didn't connect with him. She kept trying to get him.

"He (Lawford) had tried to reason with her to quiet down and come to the (Lawford's) beach house and relax. She said, "No, I'm tired. There is nothing more for me to respond to. Just do me a favor. Tell the president I tried to get him. Tell him goodby for me. I think my purpose has been served.' "

Otash said Lawford tried to call Monroe back but the phone was off the hook.

"(He said) Bobby got panicky," Otash recalled. "Bobby asked, "What's going on?' He (Lawford) said: "Nothing. That's the way she is.' "

Otash, the quintessential private eye of the 1950s - tough, hard-drinking and street smart - admitted having had run-ins with the Kennedys over the years, saying he investigated them from time to time. Otash, former manager of the Hollywood Palladium who is now retired from private investigating, said he had performed work for the late Teamsters President Jimmy Hoffa and some famous mob figures.

Otash, 63, said he had remained silent over the years about the Monroe case because "I didn't see any purpose of getting involved.... I'm not being paid. I'm not writing a book. I'm not making a point. If I wanted to capitalize on my relationship in this matter, I would have written my own book."

Lawford did not live to reply to Otash's remarks.

His widow, however, confirmed that Lawford had sought out the private investigator on various occasions, including the day of Marilyn Monroe's death.

"Peter told me he had used Otash for different situations at different times," Patricia Seaton Lawford told The Times. "I had heard he (Otash) had worked for Sinatra and different people throughout that period."

She said her husband told her that he had gone to Otash for assistance sometime after Monroe's body was discovered.

"He approached Otash afterward," she said. "I think what was a concern was the girl had committed suicide. Peter never discussed when or at what point in time Otash's services were rendered, but he did mention his name to me on many occasions.

"I don't know exactly what it was about," she said, referring to Lawford's visit to Otash. "But I think it was to make sure that nothing would harm Peter's family."

She said Lawford had told her that the week before Monroe's death, he and others had helped the actress get through a suicidal period at the Cal-Neva Lodge in Lake Tahoe.

"He mentioned to me she had taken a lot of sleeping pills and had been drinking a lot (at the Cal-Neva) and she was in really bad shape," Mrs. Lawford said. She did not know what triggered Monroe's anguish.

But she dismissed as "total nonsense" assertions by Otash and Gould that Lawford had gone to Monroe's residence and destroyed a suicide note.

"Peter is hardly the type to sneak through a house," she said. "The picture Deborah painted of him was that he was a second-storey man. To me it was hysterical."

Mrs. Lawford, 27, had lived with the actor since she was 17. She married him five months before his death and is currently writing his biography. Deputy District Attorney Ronald H. Carroll, who headed a 1982 reinvestigation of the Marilyn Monroe case for the

district attorney's office, said had he known of Otash's statements at that time, Lawford's actions would have been scrutinized more closely.

"It would have been pursued," Carroll said. "However, whether it would have been included in our report would depend on whether it had relationship to circumstances of her death. If it had to do with conduct after her death that was not criminal, such as a delay in calling police, it would not have had an impact on our report.

"If there had been a crime to begin with and there was a cover-up, clearly that would have been criminal," Carroll continued. "If she was despondent and wrote a note saying "Bobby Kennedy drove me to suicide,' it is not clear that the taking of that note would have been a crime."

Carroll, whose investigation took 3 1/2 months, concluded that there were insufficient facts to warrant opening of a criminal investigation into Monroe's death.

But the prosecutor said he and his investigator found discrepancies that were historically interesting.

"There is a discrepancy in the initial (police) reports," Carroll said. "They report she was found around 3:40 a.m. and police don't get called until 4:25. Why the hell the delay? Why do you wait that long in the interim?

"There were two areas that caused us some concern," Carroll said "One was the source of medication. We could account for some of it, but not all of it. The other was the delay (in notifying police)."

Monroe's physician, Hyman Engelberg, told the district attorney's office that after finding her dead, he was stunned and remained in the bedroom with psychiatrist Greenson for about half an hour discussing her death.

"Dr. Engelberg explained he didn't usually notify police on this type of case, but due to Marilyn's notoriety, decided to call," the district attorney's file states.

Prosecutors said 15 various bottles of pills were found at the scene of Monroe's death. Eight vials were supplied to the coroner's office, including an empty container labeled Nembutal and another labeled chloral hydrate. Carroll said reports did not contain the name of the prescribing physicians, nor were the vials preserved.

He estimated, however, that she would have had to take in excess of 25 pills - and possibly as many as 40 or more - to commit suicide.

As for Lawford, there is no indication that he was interviewed by authorities immediately after the death, although an attempt was made by Los Angeles police.

In his 1962 follow-up report, Detective R.E. Byron said that officers tried to interview Lawford but that they were told by his secretary that Lawford had taken a plane trip and that the secretary did not expect to hear from him.

Police did not interview Lawford until 1975, when he talked officially of his phone calls with her on the final night. That confidential police file was made public last week by Police Chief Daryl F. Gates.

In 1982, Lawford told the district attorney that he learned of Monroe's death at 1:30 a.m. and was positive about the time because he looked at a bedside clock after receiving the phone call from his manager.

In his 1984 interview with The Times, Lawford recounted again what happened that night.

Lawford said he told Monroe that night that "five or six" people were coming over to play poker at his beach house.

"It was about 6 or half-past 6 and she said to me, "Peter, I don't think I'm going to make it tonight because I just don't feel well.'

"I said, "Oh, Marilyn, come on.' It was starting to rain. I said, "Come on down, you can go home early. Call me back. Dinner won't be until 8 or 8:30.' She said, "OK, I'll call you back.' So she rang back. I could hear the depression really moving in on her. She said, "I really don't think I can come down tonight.' "

Lawford said she replied: "Will you say goodby to Pat, and to Jack and to yourself, because you're a nice guy."

Lawford said he tried to verbally slap Monroe, saying, "Hey, Marilyn, what is that... ? Come on now!" She said, "You've all been so nice to me.' He said, "Marilyn!'

"I started to really get angry and frightened," he recalled. "She said: "I'll see. I'll see.' And she hung up.... I tried to ring her back and it was busy. It was busy, busy, busy for an hour and a half. Now, to this day, I've lived with this. I should have got into my car and gone straight to her house. I didn't do it."

At this point in the interview, Lawford broke down and cried.

He said he telephoned his manager, Milton Ebbins, and asked Ebbins to contact psychiatrist Greenson and Milton (Mickey) Rudin, Monroe's attorney, and have them check on her because he had a "bad feeling."

"I went to dinner," he continued. "My head wasn't there. I was worrying about it. Don't ask me why I didn't get up and go. I kept rationalizing, "No, she's not going to do that,' so I called Ebbins back about 9:30 and he was out. He rang me between 11 and 12 (midnight). He said, "I finally got hold of Rudin, who was getting hold of Greenson.' He said, "They're on their way over there.' "

Ebbins told The Times that "Rudin called me from the house and told me they'd just broken in and found the body."

Rudin was interviewed briefly in 1962 by Detective Byron but said only that he telephoned housekeeper Murray at 9 p.m. and asked her if Monroe was all right. Told that she was, Rudin said he dismissed the possibility of anything further being wrong. Rudin, who was Greenson's brother-in-law, has remained silent on the case ever since.

There was no formal coroner's inquest into Monroe's death in 1962. Because the death appeared to be a suicide, the main investigative agency handling the case was the Los Angeles County coroner's office, then run by Dr. Theodore J. Curphey.

Rather than conduct a public inquest, Curphey decided to appoint a three-member team of mental-health professionals to probe into Monroe's background. Their report, which concluded that her death was a probable suicide, was issued in 11 days.

Psychologist Norman Farberow, who was a member of the team, said he was not aware in 1962 that Lawford had talked on the phone to the despondent actress shortly before her death, although Los Angeles newspapers carried front-page stories on Lawford's reported final conversation at the time.

"Nobody mentioned, at least to me, that she had made a call to Lawford," Farberow recalled. "So that his involvement was something that was not pursued and was not known at that time." Farberow also said he was never told of Rudin.

Still unresolved is whether Robert Kennedy was in Los Angeles at the time of Monroe's death.

Kennedy had attended a meeting of the American Bar Association in San Francisco that weekend and then, according to official reports, went with his wife and children to the home of friends on a farm in Gilroy.

Carroll and his investigator, Alan Tomich, found no evidence in 1982 that Kennedy was in Los Angeles that day.

Carroll, however, did reveal to The Times that, in 1982, Los Angeles Superior Court Commissioner John Dickie told him that he (Dickie) conducted a secret investigation in 1962 of Monroe's death for then-Chief Deputy District Attorney Manley J. Bowler. Carroll said Dickie apparently found that Kennedy had been at the Beverly Hilton Hotel the day of her death. Dickie's report, if it exists, has not been found. Dickie refused to be interviewed, and Bowler is dead.

Former Mayor Sam Yorty recalled being told by then-Police Chief William Parker that Kennedy was in town that weekend.

"Chief Parker told me that he knew Bobby Kennedy was at the Hilton Hotel the night she died and he (Kennedy) was supposed to be in Fresno," Yorty recalled. "I just remember we talked about it. I don't think there is any police department file on that. I think the chief kept the file separately. As mayor, I sent for it later when the chief died, and they didn't have it."

Toronto Star (ON)
SUN
ENTERTAINMENT, Sunday, October 6, 1985 640 mots, p. G2

Series packed with filler

Jim Bawden Toronto Star

A few weeks ago there was nothing to watch on TV. Now there's too much.

Hard choices will have to be made tonight as CBC-TV premieres a delightful three-hour TV movie, Love And Larceny starring Jennifer Dale and Kenneth Welsh. It's based on the true-life exploits of a Canadian con artist, Betsy Bigley, who fooled them all from Woodstock to New York city.

Over on CTV and NBC there's yet another version of William Faulkner's The Long Hot Summer. This adaptation is very long - two two-hour episodes complete with numerous shots of Don Johnson's crotch and Cybill Shepherd's plunging neckline.

Love And Larceny starts first, on Channels 3 and 5 at 8 while Part One of The Long Hot Summer is on Channels 2, 9 and 13 at 9.

Both productions are far superior to most TV fare but both suffer from creeping TV elephantitis. Love And Larceny was originally written as a three-part mini-series and would certainly play better in episodes. Watching it all at once left me a bit fatigued.

The Long Hot Summer would have made a dandy two-hour TV movie. At four hours it's terribly padded. It reeks of steamy Southern sex, women in halter tops panting after a bronzed Don Johnson in his torn T-shirt.

But of the two projects Love And Larceny is the more successful. It's an original work, directed with a sharp sense of the period by Rob Iscove (Chatauqua Girl). The photography is strikingly evocative and the film seems far more expensively made than the American one.

For once Dale does not coast by on her extraordinary beauty. She makes you root for this Betsy although most of Miss Bigley's activities were criminal. She bilked banks on both sides of the border, always relying on the expertise of the stronger sex to get her out of the slammer.

Her reasons for doing so were mixed. She had a small son to support but so did other single women. She needed money to buy back the family farm. Betsy thumbed her nose at conventions and went her merry way. Her prestidigitations kept rich suitors fascinated for 20 years.

Betsy was dazzled by her own audacity but so were a string of suitors. Brent Carver plays the first, a baby-faced con artist all his own. Douglas Rain shines as the older lawyer in love with her; on their wedding night he passes away from sheer excitement. The supporting cast is a veritable who's who of scene stealing characters: Chris Wiggins, Kenneth Pogue, Ross Petty and the late Steve Weston. Betsy was something of a Victorian Moll Flanders caught in her own conception of The Sting.

We're far more familiar with the outlines of the Faulkner story which made a memorable 1958 film (running a mere 117 minutes). Most of the story is taken from Faulkner's novella, "The Hamlet" but it has been updated to the contemporary South. Even swamp bottom Southerners don't speak this way any more and women certainly educated schoolmarms don't spend all their time searching for a husband, any husband. The loud rock music over the opening credits is completely wrong, as if Miami Vice had moved over to the Deep South.

Jason Robards is the perfect little Big Daddy, the kind of actor who can drawl convincingly, "The world belongs to the meat eaters."

Johnson comes off adequately as the enigmatic stud, Ben Quick. For one thing he's far too handsome. Didn't Faulkner say Quick sported "a broad, cold, wind-gnawed face and bleak, cold eyes"? Johnson is cuddly and cute rather than savage and threatening.

Cybill Shepherd is, well, Cybill Shepherd. Her accent comes and goes as a fly on flypaper (to use a Faulknerism). Ava Gardner has a tiny part as Robards' aging mistress but she's hardly as memorable as 1958's Angela Lansbury.

Toronto Star (ON)
SUN
SPORTS, Sunday, October 6, 1985 101 mots, p. BJ6

Toronto mayor is challenged

Staff

KANSAS CITY, MO. - KANSAS CITY, Mo. (Staff) - The mayor of this city, Richard Berkley, the man who calls himself Dick B, has issued a challenge to Toronto Mayor Art Eggleton.

Berkley is putting the city's best barbecue, a generic term here for their specialty, any type of barbecued meat, on his city's Royals against whatever Eggleton will wager on the Blue Jays as the two teams square off in the American League playoffs.

How much, Dick?

"That depends what your guy puts up," he said. "Two ounces of our barbecue is comparable to great quantities of many other things."

Toronto Star (ON)
SUN
SPORTS, Sunday, October 6, 1985 917 mots, p. BJ1

AT LAST! Doyle pute final nail in Yankee coffin

Neil MacCarl Toronto Star

It was cool and windy, downright uncomfortable when it drizzled and the rain gusted right into the faces of the fans at Exhibition Stadium.

But on this gray October afternoon, it didn't matter to the 44,608 live audience because the Blue Jays finally locked up the American League East Division title, beating New York Yankees, 5-1, in the clincher.

The Jays got a classic pitching performance from the old master, 35-year-old Doyle Alexander, who tossed a five-hit masterpiece for his 17th win of the campaign.

Jays 5, Yankees 1

That was probably the bitterest pill of all for owner George Steinbrenner of the Yankees to swallow, because he is paying the bulk of Alexander's salary from his four-year guaranteed contract that still has a year to go.

That's sort of like hiring a hit-man for your own execution.

And for the first time since last Sunday, the Blue Jays swung the bats. Everybody in the lineup had a hit, drove in a run or scored one, although it was a home run by Ernie Whitt and back-to-back blasts by Lloyd Moseby and Willie Upshaw that highlighted the Jays' outburst.

As third baseman Rance Mulliniks was saying during batting practice, "we didn't lose last night because of the home run, or the dropped ball, we lost because we were not scoring any runs."

He referred to Friday's horror, when the Jays blew a 3-2 lead with two out in the ninth on a Yankee home run and an error by centre-fielder Lloyd Moseby, losing 4-3.

Alexander's 99-pitch, no-walk performance yesterday was a textbook on how to handle the Yankees.

"I don't drink that stuff," the usually dour Doyle said as he sipped on a beer, and declined a sip of the champagne offered by teammate George Bell.

"I love you, buddy," said Bell as he embraced Alexander in a bear hug.

"I feel just great," said Alexander, who was working with three days rest, one less than his normal routine. "It's something we've been working on all year long, and it finally happened.

"No," he said, "it didn't make any difference that we beat the Yankees. I don't care as long as we win.

"It's the first time for a lot of guys on this team. A lot of great players never even had a chance to go to the World Series. Sometimes it is a one-time opportunity.

"If you can't get excited about something like this, there is something wrong.

"But don't forget, the pressure was on them (the Yankees). They had to beat us."

A couple of lockers away, Moseby and Upshaw were dousing each other with champagne.

"I didn't sleep at all last night," said Moseby, whose error had permitted the winning run to score Friday night. "There was not one doubt in this clubhouse. There were a lot of smiles and gestures today, and I knew somehow, we would pull it out.

"Hey, we've done it, we've done it.

"Hey, Willie, you're a champ."

Great defence

While Upshaw's homer helped, he also deserved a big assist for a defensive play in the fourth inning that helped ease Alexander through a potential trouble spot when the Yankees scored their lone run.

After Ken Griffey doubled to lead off the inning, Don Mattingly smashed a sharp grounder to Upshaw's glove side. The first baseman made a diving stop, then flipped to Alexander, who was there to cover the bag in plenty of time.

"It was simply reaction," said Upshaw. "Doyle had kept the ball away from him so well, but he pulled it. The turf was wet, and the ball scooted. I just came up with it and Doyle was there.

"It saved a run, maybe a rally by the Yankees. He's a money pitcher," praised Upshaw. "And Lloyd and I were hitting back to back for the first time in a long time. I was really happy about that."

Moseby and Upshaw, the former three and four hitters in Jay batting order, were hitting second and third yesterday. Moseby had also adjusted his batting stance, moving back off the plate more than usual.

"We just went out and hit a little extra," said batting coach Cito Gaston. "and Lloyd and I talked about making his bottom hand a little quicker. I'm so happy, I could cry."

"I think Lloyd was really patient, he waited until he got something he could hit," noted Rance Mulliniks.

Career mark

Whitt's homer was his 19th, a career high for the catcher, and the blow that got the Jays started. It was his third in the last six games, and he was the only Jay to hit one in that span. Moseby and Upshaw followed suit an inning later.

"Every one chipped in and got it going," said Whitt. "Doyle threw super. He kept the ball consistently away, and with his type of control, he was very effective."

There was a gale blowing to right field, but it didn't bother Alexander.

"Their lefties (lefthanded hitters) never got close to the fence," pointed out general manager Pat Gillick.

"He's the King of the Hill," said pitcher Tom Filer. "He's really something."

In the ninth inning, facing the meat of the Yankee lineup, Mattingly, Winfield and Ron Hassey, Alexander set them down in order on six pitches - all strikes.

"I can't believe it. He's always on top of the hitter," said shortstop Tony Fernandez. "I was laughing, just watching him work."

Toronto Star (ON)
FIN
INSIGHT, Monday, October 7, 1985 951 mots, p. A15

France to build streamlined "spaceplane'

Jack Miller

Most of the countries of western Europe have space ministers in their cabinets, which shows they treat the idea of living and working in orbit someday as a prime goal.

Those countries are also trying to scrape up enough money to build a space station of their own, although they admit they won't be able to swing this big a deal until long after the U.S. space station goes up (perhaps in 1993). So they have signed on as junior partners in that U.S. station - to keep their hand in, so to speak.

But while the enormity of the cost of a space station challenges the combined wealth of a whole subcontinent, France alone, with its usual flair, has taken on the more glamorous and almost as expensive job of creating the world's second flyable manned spaceship.

"Sports-car' shuttle

This will be a smaller, more streamlined, sports-car of a chariot, compared to the truck-like space shuttles that have made the U.S. the leader in the game. The crafty French, knowing their financial limits, realize also that smaller is cheaper. And on top of that, they have said any other European country is welcome to join in the glamor (and the cost).

If this sounds glib, don't misunderstand. They all laughed when France said it would develop its own big rocket for space business, but the Ariane exists and has been accepted as the launcher for many of Europe's present-day satellites and for the eventual European space station.

Planning is under way already for Ariane-5, a beefed up version of the rocket looking a lot like the three-part launch vehicles that boost the American shuttles into orbit.

The French "spaceplane," as they're calling it, is named the Hermes. There are preliminary drawings of it and dimensions. The sporty little Hermes is to be 16 metres (52 feet) long with a 10-metre (33-foot) wingspan, having room for four to six astronauts and 4,500 kilograms (9,921 pounds) of freight in a cargo bay three metres (10 feet) across and five metres (16 feet) long. (The U.S. shuttles are about 37 metres (121 feet) long with a 23.6-metre (77.4-foot) wingspan.)

1995 launch There's a schedule, too - they propose to send Hermes on its first flight in 1995, riding up on what is booked as the final test flight of the bigger-and-better Ariane launcher. If France does gets its act together that quickly, Hermes would be able to go zinging up regularly, looking like a free-fall motorcycle scout, to service the European modules that are to be part of the American space station. And that would give the European space effort a lot of great publicity from working on a facility built mainly with U.S. money.

* * *

Protein extracted from soybeans has been used as the base of a drink that replaced milk in a University of Guelph experiment. Researcher Maggie Laidlaw fed the drink to a group of milk drinkers aged 29 to 67 who started out with one thing in common - the cholesterol level in their blood was high. They wound up with something else in common: After the six-month project, their cholesterol levels were a lot lower.

The test is not considered the last word on the subject, but it's promising, since cholesterol is considered one of the biggest factors in blocking arteries and causing heart attacks.

The theory behind all this is that cholesterol comes from eating fat and when people eat most meats to get protein, they eat fat at the same time. And of course, milk has fat in it, too.

Guelph professor Nina Mercer suggests that it would be best if people got about half of the supply of protein they need from animal sources (like meat and milk) and half from plant sources (like soybeans). Most North Americans choose foods that give them twice as much animal protein as the plant variety.

The soybean protein is what's left after the husk and oil and most of the carbohydrates in the original beans are taken away. Apparently most of the bean flavor is wiped out in the process as well, so when the protein is mixed into a drink, it does not contribute any taste that would put people off. Laidlaw was careful not to say the drink was delicious, saying only that the people "didn't mind" the flavor.

* * *

There was a layer of soot over almost the whole world 65 million years ago, according to new findings by University of Chicago researchers. They figure it had to be from a smoke cloud that covered most of the planet, and they figure further that this could only have come from continent-sized fires that they believe likely could have been started only by something as catastrophic as a big meteor ramming us.

Wendy Wolbach, Roy Lewis and Edward Anders are the researchers and they deduce much more from their findings. The smoke cloud, they conclude, blocked the sun's light and heat from getting to the ground for a long time, which let almost everything on the surface freeze in the dark - especially the dinosaurs.

This basic idea is not that new, but they feel their readings from the soot samples, found deep underground at several spots around the planet, tell them what a smoke cloud could do far more accurately than any other evidence available. And from this, they compute that the smoke cloud we could expect from a nuclear war would in fact produce a world-wide "nuclear winter" as other scientists have predicted, except that it would be far worse than they have predicted up to now.

Moral: Don't use the bombs.

Toronto Star (ON)
FIN
NEWS, Monday, October 7, 1985 186 mots, p. A2

Deadly nursing home epidemic in London claims 17th victim

CP

LONDON, ONT. - LONDON, Ont. (CP) - The diarrhea outbreak at the Extendicare nursing home in London has claimed its 17th victim, but no new cases have been reported, the Middlesex-London medical officer of health says.

Dr. Douglas Pudden said that while the outbreak appears to have been contained, as medical authorities reported last Wednesday, two other Extendicare residents remain in hospital in poor condition.

The 17 victims, all women in their 80s and 90s, died after being infected with a type of bacteria known as E. coli that apparently contaminated meat sandwiches served at the nursing home on Sept. 5. The 17th victim died on the weekend.

Seventy-one staff and residents at the nursing home became ill.

No new cases have been reported at the Extendicare home or two other homes under surveillance by the local health unit.

All residents and staff at the Sunhaven nursing home west of London are reported well, Pudden said. One resident had been admitted to hospital after she developed diarrhea, but it is not believed her illness is connected with the Extendicare situation.

Toronto Star (ON)
FIN
NEWS, Monday, October 7, 1985 1090 mots, p. A7

Extendicare toll agonizing, relatives say They fear a long wait to determine the cause

Paula Adamick Special to The Star

LONDON, ONT. - LONDON, Ont. - Relatives of victims of a deadly diarrhea that swept through a nursing home here fear they will have to wait for months to discover what caused the epidemic.

Four weeks have passed since the first case of the bloody diarrhea was discovered at the Extendicare nursing home in London.

Now 17 elderly women are dead.

And authorities have yet to announce how the epidemic began.

Speculation centres on sandwiches prepared at the home, but relatives continue to complain that they have been left in the dark without an explanation.

"I want to know just what my mother died of," said Gary Mann. His 92-year-old mother, May Mann, died Sept. 22 after a 10-day stay in hospital. "If I knew what she actually died of, I think I could sleep.

"I think it's a damn shame. Up until this happened, I can't say a thing against Extendicare; they treated my mother very well.

"But now the bottom's fallen out of everything. We weren't told anything and we still know nothing as far as I'm concerned."

Painful death

Mann's wife, Theresa, said her mother-in-law died a painful death.

"She swelled up until she was unrecognizable," she said. "She just had slits for eyes. It was awful to watch because every day she just got worse.

"Ma was just a little lady, just 107 pounds, and at the end she was just so frightened by what was happening to her."

Some relatives hope a coroner's inquest will provide details on how the epidemic - the worst of its kind in North America - started. But that's little consolation for people who must live with the memory of their relatives' ordeals.

"My mother had a horrible death," said June Clubb. Her mother, 85-year-old Ethel Newton, died Sept. 23, nine days after she was admitted to hospital.

"I just couldn't stand to watch her," Cubb said. "It was like something was just eating her from the inside. It keeps hitting me that my mother was poisoned."

Another victim's relative, Grace Morris, agrees the deaths were painful.

"I never anticipated Elsie would die like this," she said of the Sept. 20 death of her cousin, Elsie Lucas, 85.

The disease was diagnosed by Ontario's Chief Medical officer of Health, Dr. David Korn, and his team of investigators as a rare type of E.coli bacteria known as 0157:H7. That strain of the bacteria is a bowel organism which, when ingested, secretes toxins that destroy cells and cause severe abdominal cramps and bloody diarrhea.

Not sure of source

Korn and his investigative team say they are not sure of the source of the bacteria. They speculate that unrefrigerated ham or turkey sandwiches prepared at the home on the morning of Sept. 5 are at the root of the epidemic. But because all the food has been disposed of, investigators say they cannot be certain of the cause.

Korn has described Sept. 5 as "a difficult day" for the 170-bed nursing home because temporary kitchen facilities, which had been set up in the dining room, were moved back into the permanent kitchen.

The refrigerator was thought to be "full" at the time, Korn said, and the sandwiches were left in the open for several hours. In such circumstances the bacteria can double every 20 minutes, Korn said.

The kitchen was closed Aug. 19 so workers could replace a floor to comply with orders by health inspectors after an annual inspection of the home last December.

The kitchen opened again Sept. 5, a warm day that could have furthered deterioration of contaminated food. Korn speculated that the sandwiches became tainted "by cross-contamination with a raw meat byproduct" or by a food handler working in the kitchen.

Although his team has contacted food suppliers, Korn said he believes the contamination occurred in the kitchen. Under normal circumstances, proper cooking and refrigeration methods routinely kill E.coli bacteria, but improper handling could allow it to survive.

It is not unusual for raw foods "to be contaminated with E.coli," Korn said.

"Any breakdown in food preparation could result in this (diarrhea)."

Korn is to file a full report on the epidemic Oct. 12 with Ontario Health Minister Murray Elston, but it is not known whether the report's contents will be made public.

Meanwhile, London police are collecting evidence and statements for an inquest ordered Sept. 25 by Regional Coroner Douglas MacKinlay. The date of the inquest has not been announced, but it is unlikely to begin until late December or early January.

This prolongs the wait for those who demand an explanation of the events related to the deaths.

Some are upset that they didn't find out more at an "information session" held for 150 relatives at the Extendicare home.

"We were disappointed by that meeting," said Bertha Stratton, of Vista, California, who travelled to London for the funeral of her sister, Lillian Rumball.

"My husband had a list of questions for the head cook, but we were told to keep them for the inquest. But we can't stay here that long."

The inquest could come as much as four months after the first case of the illness was contracted by a staff member Sept. 8 - three days after the sandwiches in question were eaten.

By Sept. 10, the home had 16 cases, and five of those affected had been sent to hospital. On the same day, a local health inspector peformed a routine inspection of the home but indicated little concern over the cases of diarrhea.

Culprit identified

On Sept. 11, public health authorities were called in. By that time, 25 cases of the illness had been diagnosed and eight Extendicare residents were in hospital.

By Sept. 13, two residents had died, and on Sept. 20, microbiologists identified the culprit as E.coli 0157:H7.

But it wasn't until Sept. 24 that the health minister ordered the special team of provincial and federal medical investigators to probe the outbreak. Strict control measures were imposed.

The next day an inquest was ordered.

When Korn declared the crisis officially over last Wednesday - one week after the last case at the nursing home had been reported - 16 residents, all elderly women between the ages of 81 and 99, had died.

A total of 71 had been affected by the outbreak - 53 residents and 18 staff.

Two Extendicare residents remain in hospital in poor condition.

The 17th victim died this past weekend.

Toronto Star (ON)
FIN
LIFE, Monday, October 7, 1985 234 mots, p. B2

Kids can "get cracking' in kitchen

Mary McGrath Toronto Star

The Canadian Egg Marketing Agency says eggs lend themselves well to microwave cooking and it has created a few recipes to help children cope in the kitchen. Its 28-page booklet MicroEgg Meets The Munch Bunch has easy-to-follow recipes with imperial and metric measures. Step-by-step instructions will help beginner cooks get good results when they cook eggs in a microwave oven. Here is a sample recipe. If you want more, free copies of the booklet can be ordered from The Canadian Egg Marketing Agency, P.O. Box 86, Unionville, Ont. L3R 2L8. Ham N' Egg Basket 1 slice whole wheat bread, crusts removed Butter 1 slice of ham or bologna 1 egg 2 (25mL) tbsp shredded cheese Butter bread. Place bread, buttered side down, in a small custard cup and press gently to form a shell. Line bread with a slice of ham about 4 inches in diameter. Microwave on HIGH (100 per cent power) for 30 seconds. Break egg into meat shell and gently pierce yolk and white with a toothpick. Sprinkle with cheese. Cover loosely with plastic wrap. Microwave on MEDIUM-HIGH (70 per cent power) for 1 minute and 15 seconds or until egg is almost set. Remove from oven with oven mitts. Let stand, still covered, 1 minute. Serve with a salad or vegetables sticks, milk or juice and an apple for dessert. Makes 1 serving.

Toronto Star (ON)
FIN
SPORTS, Tuesday, October 8, 1985 1902 mots, p. B9

At home with Unhittable Henke

TAOS, Mo. - It's a lazy Saturday afternoon, hot and dusty outside, the whole place quiet and still in a small town kind of way.

Rosie DiManno Toronto Star

TAOS, MO. - Here, inside Doug's Service Station and Bar, some of the local good ol' boys are propped on their bar stools, elbows on the countertop, swiggin' 50 draft and talkin' baseball.

They're clad in denim and overalls, wearing workshirts with their names sewn over the breast pocket, sweat-soiled caps pushed back from their foreheads.

There's a jukebox in one corner, a pool table in another, a couple of pinball machines in the back. But right now all attention is focused on the TV set over the bar, and the game between the St. Louis Cardinals and the Montreal Expos.

Taos, nestled in the Ozarks about a two-hour over-the-speed-limit drive down the blacktop from St. Louis, is Cards' country. It's been that way as long as anybody can remember. But now, well, now local baseball loyalty is divided. Because Taos, a mere slip of a town with about 700 inhabitants, a town that boasts just one bar, one hamburger joint, one church and one general store, is also the home of Toronto Blue Jays ace reliever Tom Henke.

12.4"We're real proud'

"We're all real proud of that boy," says Jerry Lootens, as he licks the beer foam from his lips. "He's the town hero now, he's put this place on the map. But he was always a good boy, and a gentleman."

They love Henke down here, love him in a pure and proprietary sort of way. He is, after all, one of them. Most of these townfolks knew Henke when he was a tall and lanky youngster, part of that boisterous but always well-mannered Henke clan that still lives in the century-old loghouse about a mile up the road. The man who's now a major league Tommy-come-lately star, the fellow who's even been annointed with that most coveted insignia of celebrity - a nickname of his very own, The Terminator - used to pack them in at the sandlot ballpark when he was pitching for Blair Oaks Cole R2 High School.

"I think he was born with a baseball in his hand," says Lootens. "And boy! Could he throw hard!"

Missourians, who come from a state where the motto is "Show Me!", are not easily impressed. But 27-year-old Henke, besides being one of their own, has shown 'em good. And it's not always been a smooth ride, like last year when he bounced back and forth between the Texas Rangers and their minor league club, "up and down like a pumphandle" by his own description.

Carol Pleus, chain-smoking proprietor of this bar and wife of one of Henke's early days coaches, explains that Henke is still just one of the boys around these parts. "We're all very proud of him," she says, as she rings up a customer's six-pack and chewing tobacco purchase.

"And all this success hasn't turned his head at all. He's still the same old Tom. When he comes back home, he still likes to come in here and play some cards with the boys or shoot some pool. He's, I don't know, humble I guess you'd say. He's from the old school, you know? Still polite to the ladies and all."

Steve Borgmeyer, a 30-year-old truckdriver, used to rent his basement apartment to Henke in the off-season. "I've known his family for as long as I can remember," he says, polishing off his can of beer in two long gulps.

One of the problems about living in Taos, though, is that Henke's friends rarely get to see their boy play. While a couple of local residents have satellite dishes which bring in Blue Jay games, everyone else has to settle for those occasions when Toronto games are broadcast on the national television network.

12.0News blackout

And the local gang can only recall one of those games when Henke actually got a chance to take the mound.

The people of Taos are also bitterly angry that their hometown hero gets so little coverage in the only area newspaper, published in Jefferson City, the Missouri capital 16 kilometres (10 miles) away. "He's had better write-ups in Kansas City then he's had around here," says Loomis, with a puzzled shake of his heaad. "They just don't care about the local boys. All they really seem interested in is football."

And, to add insult to injury, when they do mention Henke, they refer to him as a Jeff City boy! "Disgusting."

Taos' answer to the Henke news blackout is a special bulletin board at Eiken's Food Store and Hardware, directly across the street from the bar, a sort of backwoods version of Peking's Democracy Wall.

The board is plastered with Toronto newspaper clippings, some sent by Henke himself, others donated by out-of-town friends. Store owner Ed Eiken, whose son subscribes to The Sporting News, keeps a running tally of Henke's (and the Jays') performances. A large sign reads "Tom's Record", and lists his games played, wins and losses.

"It's just something I decided to do on my own," says Eiken. "I thought the people here would like to know how Tom's doing." And interested they are, many dropping by daily to scan the stories and game results.

The people come to Eiken's board not just because they're proud, but because they care. "I've loved Tom since he was 10 years old," says an unabashed Bob Cassmeyer, a 56-year-old dairy farmer. "He's so easy-going, he takes life as it comes. I coached him when he was just a boy. He was big and strong but I never thought this would happen."

Although Henke was actually born in Kansas City where his father was working at the time, Taos is where his family has lived for generations, part of the wave of Roman Catholic immigrants from Germany who settled in this area in the late 1800s. Tom Henke, along with his eight brothers and sisters, grew up in the cramped logcabin that has been reinforced over the years with stone and mortar. The Henke children were country kids, athletic and adventurous and big - the boys strapping male specimens (even at 6 feet 5 inches, Tom is not the tallest) the girls sturdy and statuesque.

12.0"Just like Popeye'

Mary Jane Henke, tall and slim at 57, raised her children on Missourian common sense and one-pot dinners, Tom's favorite being a spinach-and-noodle concoction. "He always loved his spinach," recalls his mother, laughing. "Just like Popeye." Organist for the church choir these past 45 years, she also instilled in all her offspring a deep love of music. "Tom sure loved to sing," she says.

Meanwhile, her sports-loving husband Fred taught the kids how to play ball in the yard out back. Tom Henke may have been born with an athletic gift but it was his dad who taught him pitching control during those warm summer evenings. "I guess I did spend more time with him than the others," says Fred Henke, an aw-shucks kind of guy, bespectacled and balding. "I used to catch him a lot, spotting the ball with the glove, telling him just where to throw it."

According to those who were there, the future Blue Jay had an ideal rustic childhood, hunting for deer, squirrel (he's the only one who likes squirrel meat," says one sister) and wild turkey in the nearby woods, or fishing for catfish and carp on Twehouse Lake down the hill, rarely turning his mind to other adolescent pursuits - like dating the local girls.

The livin' is still not all that easy in the Henke home and Tom occasionally sends money to his family. Fred Henke, laid off all summer from his job as a supervisor at a toolmaking company, has just started a new job as a guard at a correctional institute.

Mary Jane works part of the week at a daycare centre and the rest at an egg ranch, washing eggs and loading them onto a crating machine.

Though Tom is making good money, he hasn't splurged on either himself or his family. There is talk, however, of him buying his folks a satellite dish and a video recorder so they can watch all his games and tape them for his later viewing. Not that his parents have ever missed any of the games. A family friend who does have a satellite dish always tunes into the Jays and whenever Henke is called in to pitch, a telephone call is immediately put through to the Henke household.

12.0Staunchly Catholic

Mary Jane Henke is not too interested in ostentatious gifts from her son (though she would love to come to Toronto if the Jays get into the World Series). She knows her son is guarding his money so that he and wife Kathy - along with son Ryan, 5, and daughter Kimberley, almost 2, can buy a house of their own in or near Taos.

Mary Jane is much more attached to the sentimental gestures. One of her dearest possessions, which she eagerly whips out of her billfold, is a Henke baseball card that her son has signed: "To the greatest mom in the world."

The entire Henke clan is also staunchly Catholic. (Fred Henke is a lay minister.) Though there are a few photographs of Tom placed around the house, the main decorating motif (apart from the dozens of salt and pepper shaker sets that Mary Jane collects) is a religious one, with statues of saints, Biblical pictures and crucifixes hung on the walls.

Tom Henke, who regularly attends mass at Toronto's St. Michael's Cathedral as well as dropping in on services when the Jays are on the road, served as an altar boy for many years at Taos' St. Francis Xavier Catholic Church. "He's very religious," says Mary Jane. "He always liked to pray. And I always thought he was going to become a priest." A priest? The Terminator?

Maybe it's too early to tell - Henke has only been wowing them in a Jay uniform since late July - but all the Henkes insist that their Tom "is not going to get a big head" because of his success. He still looks forward to hunting and fishing around Taos, often with his wife tramping alongside. And he still bunks in at his parents' house most of the time that he's in town.

Tom's wife Kathy, who first laid eyes on Tom 6 1/2 years ago when she was a cashier at a McDonald's restaurant not far from Taos, dated Henke at college when they were both students interested in sports. She says it took a long time for Henke to screw up the courage to ask her out. "I remember going home and telling my mom that I'd met this guy and he was so cute, tall and athletic. I was just wishing so hard that he'd ask me out out."

Kathy, who describes her husband as "a country boy at heart", said Tom would ask her during the lean years whether she wanted him to quit baseball, move home to Taos and get a real job. "He always said his family came first. He'd do what I wanted. But I didn't want him to quit. I always knew he was good and would make it some day."

Toronto Star (ON)
FIN
FOOD, Wednesday, October 9, 1985 1086 mots, p. D4

Wealth of good eating in Maritimes

Cynthia Wine

This is the second of six excerpts from Cynthia Wine's new book, Across The Table - An Indulgent Look At Food In Canada (Prentice-Hall, $29.95). The book examines the country as six culinary regions - the Atlantic Provinces, Quebec, Ontario, the Prairies, British Columbia and the North. Today, the Atlantic Provinces. By Cynthia Wine Special to The Star

The real culinary wealth of Atlantic Canada exists on platters heaped in home kitchens and served at private dining tables. It exists at tiny taverns, church bake sales and roadside eateries that are few and far between and known best by local residents. Before I visited Atlantic Canada, I met its food in the reminiscences of people who had grown up there. They had left for better jobs and worse dinners in other parts of their country and now seemed condemned to spend their leisure time waxing rhapsodic about the scrunchions and grape-nuts ice cream they left behind. Seafood Chowder

A traditional Atlantic chowder is made with fish or shellfish, canned milk, potatoes, onions and is served with a dollop of butter. This version, which comes from a Nova Scotia fisherman and uses sour cream, fresh cream and thyme, is quite different and very good. When reheating leftover chowder, it may be necessary to add a little more milk or cream because the fish and potatoes will have absorbed some of the liquid. 1 medium onion, minced 1 tbsp butter 1 1/2 tsp thyme 1 1/4 tsp celery salt 2 cups whipping cream 8 oz haddock or halibut fillets 6 oz scallops, chopped 3 oz lobster meat, cooked and chopped

3/4 cup sour cream 3 medium potatoes, peeled, cooked and diced 1 1/4 cups milk 1 tsp salt

1/2 tsp freshly ground pepper

Paprika for garnish

Cook the onion in the butter until transparent. Add the thyme and celery salt. Remove from heat.

In a saucepan, pour the whipping cream over the fish fillets. Cover, bring to a boil and simmer slowly for 10 minutes, or until the fish flakes easily. Remove the fish with a slotted spoon, then break into small pieces and remove any bones.

Add the onion mixture and the scallops to the poaching liquid. Bring barely to a boil, then simmer for about one minute, or until the scallops are opaque. If the chowder is not to be eaten immediately, refrigerate everything at this stage.

Just before serving, add the fish, lobster, sour cream, potatoes and milk. Heat through, but do not allow to boil. Season with salt and pepper. Ladle into soup bowls. Sprinkle with paprika. Serve immediately. Serves four to six. Lobster With Tomatoes The freshest of lobster makes this dish special. Cooking with lobster that has not been pre-cooked makes an astounding difference. Also, the shells lend flavor. If you buy the live lobsters in a city market, don't try to preserve them in the bathtub - they need seawater, not fluoride. They should survive overnight in a cool place, but once they have been killed, they must be used immediately. 1 2-lb (1-kg) lobster, freshly killed but not cooked 1 large onion, finely chopped 2 cloves garlic, finely chopped 2 tbsp olive oil

1/4 cup brandy 2 tomatoes, peeled and quartered 1 tsp tomato paste 1 tsp granulated sugar

1/2 tsp salt

1/2 tsp freshly ground pepper

Kill the lobster by inserting a knife at the base of the head. The butcher may do this for you if you prefer, but the lobster must be used immediately.

Cook the onion and garlic in the olive oil until soft.

With a sharp knife or cleaver, chop the lobster in the shell crosswise in 1-inch (2.5-centimetre) chunks along the length of the tail and body. Remove the green sac at the base of the brain and discard. Reserve the red coral (roe) if there is any and the greenish tomalley (liver).

Cook the lobster pieces with the onion and garlic until the lobster shell turns red. It is important that the shell be a definite red, or the meat will be hard to remove. Still, be careful not to overcook. Once the shell is red, reduce the heat immediately.

When the heat has been reduced, pour in the brandy. Let it heat for a moment, then ignite it with a match. The flame will go out as soon as the alcohol has been burned off.

Remove the lobster from the pan. Remove the meat from the shell and reserve both.

Return the shell to the pan. Add the tomatoes, tomato paste, sugar, salt and pepper. Boil the mixture gently until it becomes quite thick. Remove all the shell pieces from the pan and discard. Return the meat, including the coral and tomalley, to the pan and simmer in the sauce for 5 minutes. Serve immediately with buttered rice. Serves two.

Apple Cake With Cider Glaze The Annapolis Valley in Nova Scotia is well known for its apples, and in the fall you can find varieties that are no longer commercially available. Nova Scotia apple cider is very good, too, especially if you can find your way past the commercial bottled stuff and into the barns where it is fermented slow and strong. 1 1/2 cups vegetable oil 2 cups granulated sugar 3 eggs 2 tsp vanilla 3 cups all-purpose flour 1 tsp baking soda 2 tsp cinnamon 1 tsp freshly grated nutmeg

1/2 tsp salt 3 cups unpeeled and diced tart apples (such as Cortland or Northern Spy) 1 cup walnut pieces Glaze:

1/4 cup butter

1/4 cup brown sugar

1/4 cup granulated sugar

1/4 cup apple cider

Preheat oven to 325 F. Combine the oil and sugar. Beat in the eggs, one at a time. Stir in the vanilla. Sift together the flour, baking soda, cinnamon, nutmeg and salt. Add to the oil mixture and combine thoroughly. Add the diced apples and walnuts and mix well.

Pour the batter into a buttered and floured Bundt pan. Bake for 1 1/4 hours or until a skewer inserted into the centre of the cake comes out clean. Remove the cake from the oven and let it sit for 10 minutes. Invert on to a platter.

To prepare the glaze, combine the butter, sugars and cider in a saucepan. Boil for 1 or 2 minutes. Remove from heat and brush over warm cake. Serves 10 to 12. Next week: The Prairies.

Toronto Star (ON)
FIN
FOOD, Wednesday, October 9, 1985 672 mots, p. D18

Using up green tomatoes signals end of pickle season

Mary McGrath Toronto Star

The preserving season officially ends when all those green tomatoes from the garden have been bottled. The reader who sent this recipe for green tomato pickles for Mrs. S. Timmins writes that it's a 19th-century recipe created by nuns at a Quebec convent, and is very good with beef. Green Tomato Pickles 30 green tomatoes 6 large onions

1/2 cup pickling salt 16 apples 4 cups brown sugar

1/4 cup mixed pickling spices

White or cider vinegar Slice and salt tomatoes and onions. Let stand overnight. Drain. Place in a preserving kettle; add peeled and sliced apples, sugar (to taste) and spices tied in a cloth bag. Add vinegar to cover up to three-quarters of the ingredients. Simmer 1 1/2 hours. Pour into hot sterilized jars; seal. Kay Bushell's Tomato Soy Kay Bushell of Belleville responded to Mrs. Timmins' request with a recipe that she says is much nicer than chili sauce. If you have some end-of-season tomatoes around, give it a try. 11 quarts ripe tomatoes 8 onions

3/4 cup coarse salt 3 cups cider vinegar

1/4 to 1/2 tsp cayenne pepper 3 to 4 tbsp mixed pickling spices

2 lbs brown sugar Peel and slice tomatoes; finely chop onions. Sprinkle with salt and let stand overnight. Drain well next day and combine in a preserving kettle or large saucepan with vinegar, cayenne pepper and pickling spices tied in a cloth bag. Bring to a boil, then lower heat and simmer 2 hours or until thick. Stir often. Remove from heat, stir in sugar and mix well. Ladle into hot sterilized jars. Seal.

Karen Lechner's Raisin Squares Karen Lechner of Scarborough writes that a recent request for raisin square recipes jogged her memory. She went through her mother's handwritten recipe collection and came up with this one. The recipe came from the Maritimes and is quite old - the baking directions were written for a wood stove. She suggests baking the squares in a 400 degree F gas or electric oven for about 40 minutes. 1 lb raisins 1 cup water

3/4 cup sugar 1 cup shortening 1 cup granulated sugar 2 eggs

1/2 tsp vanilla or 1/2 tsp grated nutmeg 2 1/2 cups all-purpose flour 1 tsp baking soda 2 tsp cream of tartar

1 tsp salt Preheat oven to 375 to 400 degrees F. Chop raisins. Mix with water and sugar. Simmer over low heat until thick, set aside. Mix shortening, sugar, eggs and flavoring; beat thoroughly. Sift dry ingredients together. Combine with egg mixture to form a dough; divide in half. Roll half the dough to fit a 10-inch by 15-inch pan. Spread raisin filling over dough. Roll second half of dough to the same measurement; cover filling. Bake about 35 to 40 minutes or until dough is golden brown. Sweet And Sour Leftover Pork A few weeks ago we mentioned that Pat Hartt was interested in recipes for Sweet and Sour Pork. This tasty solution for leftover pork comes from M.J. Woods of Port Sydney. 2 or 3 lb leftover pork roast Salt and freshly ground black pepper

3/4 cup tomato ketchup

1/2 cup cider vinegar 1 tbsp soy sauce

1/4 to 1/2 cup brown sugar Preheat oven to 325 degrees F. Cut meat into serving-size pieces and arrange in a casserole. Sprinkle with salt and pepper. Combine ketchup, vinegar and soy sauce. Pour over meat. Sprinkle with sugar. Bake until heated through, about 30 minutes. Makes 6 to 8 servings.

Alice Ridgway of Toronto is looking for a recipe for Old-Fashioned Lemon Puff Cookies made with pure lemon oil and hopes that someone reading this column has one to share.

If you have recipes for Hot Milk Sponge Cake and Mocha Cake, Mrs. E. Bedard would appreciate copies.

These recipes are not tested in The Star kitchen. Send requests and recipes to Recipe Exchange, Star Test Kitchen, Toronto Star, One Yonge St.,

Toronto Star (ON)
FIN
FOOD, Wednesday, October 9, 1985 2236 mots, p. D1

The Right Stuff Give your Thanksgiving dinner a special touch of class then sit back to enjoy the day

David Kingsmill Star food writer and Mary McGrath Star home economist

I thought I'd try a little something different for Thanksgiving this year. I thought I'd write a poem to wax eloquent about the bounties of the occasion. An hour later, I had the first two lines: Thank you for the champagne punch,

I'm sorry I spilled it on your lunch.

Well, I should have known that wasn't going to work. Name one poet who has written something meaningful about a turkey.

So I thought I'd write something straight about the turkey itself. I was thinking along the lines of what a proud bird it was, how the Indians offered it to the white man in the wilderness one day and it's been with us ever since as a symbol of sharing, friendship, warmth and love. Then I remembered the Indians offered us tobacco for the same reasons. Kinda took the steam out of my idea.

Then I thought, of course, this is the Food section. So I did what any smart person would do to find great new cooking ideas and went directly to the classic French texts, including Escoffier and Larousse. Stuff the turkey with a duck, stuff the duck with a pigeon, then stuff the pigeon with an ortolan. Roast. It would be a turkey dinner to remember. Except you can't buy ortolans in Canada and, even if you could, the only person giving thanks would be the loans officer at the bank.

I had a feeling, however, that I was on the right track. What we need is a new variation on the old Thanksgiving theme. Find a new way of stuffing and roasting the turkey. Find some interesting vegetable ideas to go along with it, and a dessert to top the whole meal off. A complete Thanksgiving dinner. Nothing difficult, perhaps a touch special. And that way you could make a great Thanksgiving dinner and still have enough time to remember what it is that you're giving thanks for in the first place. So that's what you're getting today. To make your Thanksgiving dinner special, try these old favorite recipes with a new twist. Madame Benoit's Champagne Roasted Turkey The champagne called for in this family favorite can be replaced by a good white muscadet wine or a dry sparkling ros, but Madame Benoit cautions that the finesse given by the champagne would be missing. Any one of the wines, plus the flaming brandy finish, could do a lot for that special on frozen utility turkey from the supermarket. The recipe is from Madame Benoit Cooks At Home (McGraw-Hill Ryerson, out of print). Preparation time: 55 minutes Cooking time: 3 1/2 to 4 hours 1 10 lb (4.5kg) turkey Salt and pepper 1 large onion cut in half 1 tsp dried tarragon leaves 1 large bunch fresh parsley

1/2 cup butter 3 tbsp all-purpose flour

1/2 cup dry champagne 1 tbsp salad oil or melted butter Gravy: cup dry Madeira wine 3 tbsp butter 2 tbsp all-purpose flour 1 1/2 cups dry champagne

1/4 cup hot brandy

Wash, dry and blot any excess water in turkey cavity with absorbent paper towel. Generously sprinkle cavity with salt and pepper. Place onion, tarragon and parsley in cavity. Close opening. Fasten skin of neck down over the back and tie legs and wings with kitchen cord.

Preheat oven to 425 degrees F. Cream together 1/2 cup butter and 3 tablespoons flour. Spread all over the top of turkey. Set turkey on one side, on the rack of a roasting pan. Do not cover. Roast 20 minutes, then reduce heat to 375 degrees F and continue to roast, allowing 20 minutes cooking time to the pound.

When the heat is lowered, dip a large single layer of cheesecloth in 1/2 cup champagne blended with 1 tablespoon of salad oil or melted butter. Turn turkey on its back and cover top or breast with cheesecloth. Baste once or twice as needed during cooking with additional champagne. When cooked, place on a platter; let rest at least 20 minutes. (This increases the smooth texture of the white meat and

makes the carving of thin slices much easier.) Meanwhile, make the gravy: Skim as much fat as possible from the liquid remaining in the roaster. Pour liquid into a 2-cup measure. There should be 2 cups but, if not, add extra champagne to make up the quantity. Return to roaster. Pour Madeira into the roaster. Scrape brown bits from the bottom of the pan with a wooden spoon. Make a ball of the 3 tablespoons of butter and 2 tablespoons of flour. Add 1 1/2 cups champagne to roasting pan, bring to a boil while stirring and scraping. Gradually add butter and flour mixture, stirring with a whisk, until it has a creamy texture. Taste for seasoning. Strain and serve in a gravy boat with the turkey. To serve, pour hot brandy over the uncarved turkey and flame. Makes 9 servings. Oyster Stuffing For Turkey A few oysters tossed into plain bread stuffing make it irresistible. Preparation time: 1 hour 1 1/2 cups finely chopped onion

1/2 cup butter 1 cup finely chopped celery

1/4 cup chopped parsley 6 cups fresh bread crumbs, lightly toasted 2 cups shucked oysters 1 tsp dried thyme leaves

Salt and pepper Cook onion in butter until tender but not brown. Add celery and parsley; cook a few minutes longer. Celery should still be crisp. Let cool, then transfer to a bowl. Combine with bread crumbs, oysters and thyme. Season to taste with salt and pepper. Spoon into the body and neck cavity of a turkey. Makes 10 cups of stuffing. Grand Marnier Apricot Stuffing For Turkey Here's how dried apricots, almonds and Grand Marnier can add a touch of elegance to ready-made stuffing mixes. Preparation time: 45 minutes 1 cup diced dried apricots 1 1/2 cups Grand Marnier Turkey liver and heart 1 cup unsalted butter 2 cups coarsley chopped celery 1 large yellow onion, chopped 1 lb (500g) bulk pork sausage 1 lb stuffing mix 1 cup slivered almonds 2 cups chicken stock

1/2 tsp dried thyme leaves

Salt and freshly ground pepper

Place apricots and 1 cup Grand Marnier in a small saucepan. (If you don't want to use liqueur, replace it with orange juice.) Heat to boiling. Remove from heat and set aside. Simmer turkey liver and heart in water to cover in a small saucepan for 5 minutes; set aside to cool. Melt 1/2 cup butter in a large frying pan over medium heat. Add celery and onion; cook 10 minutes. Transfer to a mixing bowl. Cook sausage in same pan, crumbling with a fork, until no longer pink. Remove from heat and add to celery mixture. Add stuffing mix, apricots with liquid and almonds. Finely dice turkey liver and heart; add to stuffing mix. Stir to combine. Heat remaining 1/2 cup butter and the stock in a saucepan just until butter melts. Pour over stuffing mixture. Add remaining 1/2 cup Grand Marnier. Stir well to moisten stuffing. Add thyme and season to taste with salt and pepper. Makes 12 cups. Harvest Pumpkin Soup It wouldn't be Thanksgiving dinner without something made with pumpkin. This year, instead of a pumpkin dessert, try this recipe. Preparation time: 20 minutes Cooking time: 25 to 30 minutes 3 cups cooked mashed pumpkin 1 large onion, finely chopped 3 tbsp butter Salt and freshly ground pepper

6/8 tsp grated nutmeg or mace

6/8 tsp turmeric 6 cups chicken stock or broth 1 cup whipping cream

Chopped parsley or cilantro Cook onion in butter until tender and transparent but not browned. Place onion and pumpkin pure in a soup kettle or large saucepan. Add seasonings and chicken stock, stirring until the mixture is smooth. Bring to a boil, then lower heat and simmer 15 minutes. Add cream and stir to blend. Taste to correct seasonings. Simmer another 5 minutes or until piping hot. Sprinkle with chopped parsley or cilantro. Serve in heated bowls. Makes 10 1-cup servings. Thanksgiving Potatoes Mashed potatoes can end up being almost as popular as the turkey at your Thanksgiving feast when you blend them with butter, cream cheese and sour cream. This smooth, rich recipe comes from The Silver Palate Good Times Cookbook (Saunders, $14.95). Preparation time: 30 minutes Cooking time: 20 to 25 minutes 9 large baking potatoes, peeled and diced

1/2 cup unsalted butter, room temperature 12 oz cream cheese, room temperature

3/4 cup dairy sour cream

1/2 tsp grated nutmeg

Salt and freshly ground pepper Place diced potatoes in a large saucepan and add water to cover. Heat to boiling. Reduce heat and simmer until very tender, about 15 to 20 minutes. Drain. Place potatoes in a mixing bowl. Cut butter and cream cheese into small pieces and add to potatoes. Beat with an electric mixer until light and fluffy. Beat in sour cream. Season with nutmeg. Add salt and pepper to taste. Serve immediately or reheat in a buttered casserole at 300 degrees F for 20 minutes, if you want to prepare them in advance. Makes 9 servings. Brussels Sprouts With Maple And Walnut Vinaigrette Even something as plain as Brussels sprouts can be an attention getter at dinner. Walnuts, and a maple syrup vinaigrette to make them glisten are the secret. Preparation time: 20 minutes Cooking time: 15 to 20 minutes 4 to 6 cups Brussels sprouts 2 tbsp sherry vinegar 2 tbsp maple syrup

1/2 tbsp Dijon-style mustard

1/4 cup walnut oil Pinch freshly grated nutmeg Salt and freshly ground black pepper

1 cup coarsely chopped walnuts Cut an x in the bottom of each sprout. Steam until tender but firm. Meanwhile whisk vinegar, maple syrup and mustard together. Gradually whisk in oil. Season with nutmeg. Add salt and pepper to taste. Toss hot Brussel sprouts with walnuts and vinaigrette. Serve immediately. Makes 8 servings. Apple Mousse With Raspberry Sauce Something made with apples is a perfect ending to dinner on Thanksgiving Day. In this dessert, you'll find the balance of fruits to cream sweetened with Grand Marnier very pleasing. It's lovely as is or served with a very small portion of raspberry sauce. The recipe for the mousse is from The Alice B. Toklas Cookbook (Fitzhenry & Whiteside, $21.95). Preparation time: 40 minutes Chilling time: 2 1/2 to 4 hours 8 apples, peeled and cored 1 cup granulated sugar 1 cup water Zest and juice of 1 lemon 3 tbsp gelatin cup cold water 1 1/2 cups whipped cream 3 tbsp Grand Marnier liqueur Raspberry Sauce: (optional) 1 300g package frozen raspberries, thawed

Granulated sugar

Cut apples into eighths, put in a saucepan over medium heat with 1 cup sugar, 1 cup water and lemon zest. Bring to a boil, lower heat and simmer until mixture is quite thick. Before removing from heat, add gelatin that has been softened in cup water. Stir until dissolved and add the lemon juice. Strain and beat with an electric beater or egg whip until apple sauce is very frothy. Refrigerate until thick, about 30 to 60 minutes.

Fold in 1 1/2 cups of unsweetened whipped cream flavored with Grand Marnier liqueur. Spoon into a large glass bowl or individual dessert dishes. Chill 2 to 3 hours or until firm. Serve with raspberry sauce. To make sauce, pure berries and juice in a food processor or blender. Strain to remove seeds and sweeten to taste. Makes 12 servings. Maple Glazed Carrots Carrots are often overlooked at Thanksgiving and it's too bad, because they lend lovely color to a meal and most people like them. This recipe and the one that follows are from Rose Murray's Vegetable Cookbook (Lorimer, $12.95). Preparation time: 20 minutes Cooking time: 12 to 15 minutes 1 1/2 lbs (750g) whole baby carrots, or large carrots cut into matchstick pieces 3 tbsp butter

1/4 cup reserved cooking liquid

1/2 cup maple syrup

1/2 tsp salt

2 tbsp finely chopped parsley or mint Cook carrots in boiling, salted water until almost tender, about 5 minutes. Drain and reserve 1/4 cup cooking liquid. Melt butter and roll carrots in it. Add reserved liquid, maple syrup and salt. Cook, uncovered, until liquid is thickened and carrots are tender, about 10 minutes if whole, or less if cut. Sprinkle with parsley or mint; serve. Makes 6 servings. Honey Glazed Onions Onions are fit for the feast when they're baked in butter and honey. Preparation time: 25 minutes Cooking time: 45 minutes 20 firm onions

1/4 cup butter 2 tbsp honey

Salt

Preheat oven to 350 degrees F. Blanch onions in boiling water for 1 minute. Drain and cool under cold running water. Peel and cut an x in the bottom of each onion. Place in a greased, shallow baking dish just big enough to accommodate them in a single layer. In a small saucepan, melt butter over moderate heat. Add honey and salt to taste. Stir until honey has melted. Pour over onions; stir to coat. Bake until tender and brown, about 45 minutes. Baste occasionally. Makes 4 servings. These recipes have been adapted and tested by Star home economist Mary McGrath.

Toronto Star (ON)
FIN
REVIEW, Wednesday, October 9, 1985 414 mots, p. F3

Dinner hit right note

Trish Irvin

We immediately ordered a litre of the house red wine, Castelli Romani ($12), to drown the sounds of Csarda's resident musical trio playing its favorite rendition of an old Hungarian hit. Not ideal dinner music, but once we were tucked away in the back corner with a glass in hand, we were all right. Our waitress said the singers were real Hungarian gypsies. We still weren't impressed.

But Csarda has been at its Bay St. location (just south of Charles St.) for 20 years, says chef and owner Tibor Ferentzy, because the food is better than you can get in Budapest. Ferentzy says he knows because he goes back to Hungary every year.

We started our meal with an order of cabbage rolls ($3.25) and one plate of hearts of celery and olives ($1.50). The latter was just that, a plate of small celery stalks and regular green olives. Uninteresting. The cabbage roll was generously filled with delicious spiced meat.

We also ordered ujhazi ($3), which is a flavorful, not-too-greasy chicken soup with dumplings and chunks of chicken. Very good and filling.

For an entree, I ordered chicken paprikash ($8.75) and my friend, wiener schnitzel ($8.95). The veal was thin and tender in a lightly spiced breading. My friend gave it top honors.

My chicken paprikash had lots of chicken and tiny herbed dumplings (which were delicious), in a thick, rich sauce. At a restaurant like this one, you can be sure the dishes from the homeland are reliably good and served with every consideration for the hearty appetite.

Take for example the Transylvanian wooden platter for two, three or four, for $13.75 per person. You get filet mignon, veal and pork, Hungarian sausages, bacon, cabbage rolls, vegetables, fried potatoes and some tangy Hungarian salads.

Feeling full but vigilant, we forged ahead with two orders of palacsinta ($2.50); two delicious thin crepes filled with an apricot-nut mixture, served flaming in brandy. The coffee was good, too. Our bill, including tax and tip, was $55. - By Trish Irvin

The Star's daily restaurant review

TABLE FOR TWO Csarda Hungarian Inn 1115 Bay St. 923-7021 Hungarian and continental; entrees $8.75 to $10.75; seats 100; lunch Monday to Friday from noon to 2.30 p.m., dinner Sunday, Monday and Tuesday, 5 p.m. to 11 p.m., Wednesday to Saturday until midnight; all major credit cards; fully licensed; no-smoking section; no access for handicapped.

Toronto Star (ON)
FIN
LETTER, Wednesday, October 9, 1985 140 mots, p. A18

"Canadian Bakin ad demeaning to women'

Sheila Kappler

TORONTO - I was, and continue to be outraged, with an advertisement carried in your paper on Sept. 28. The ad featured a woman, clad in a red bathing suit, floating on a mat in water with the words "Canadian Bakin" at the top.

I realize that, as winter approaches, the thoughts of many turn to an escape in the sunny south, and I have no quarrel with that. However, what is offensive about this particular ad summoning us to the southern sun is the phonetic and visual association of the woman with what can only be named as a purchasable commodity - bluntly put - as meat.

Surely it is not too much to expect Canadian publications such as The Star to refrain from so demeaning women - indeed Canadians in general. SHEILA KAPPLER Toronto

Toronto Star (ON)
FIN
FOOD, Wednesday, October 9, 1985 598 mots, p. D9

Potatoes can become crispy cocktail nibbles with help from processor

Jane Salzfass Freiman

"Potatoes again, mom?"

That may sound familiar, because most of us give little thought to serving potatoes - the second-class citizens of the vegetable family that frequently take a subordinate role to meat, fish or poultry in a main course.

What can be done to make potatoes special? Cottage fries, for example, are thin, crispy potato discs fried with their skins on, and definitely more than an accompaniment.

Line a basket with a bandana, add the warm fries and use them as cocktail fare. Pile them up on a plate of grilled fish, chicken or turkey. Or pass them around a party accompanied by a spicy chili salsa dip.

The thin (2 mm) slicing disc drastically reduces preparation time and produces perfectly even slices that would take far longer to produce by hand.

Since potatoes need not be peeled, it is only necessary to remove a small piece from each end (to be assured of even processing) and pass them through the disc with a moderate push. California Hash Browns, which are prepared very quickly with the food processor shredding disc, are like a luscious potato sandwich with a sour cream filling. They certainly dress up a casual dinner of burgers or steak and are equally good with chicken. Or use them as positively celestial breakfast fare with a topping of poached eggs, a big spoonful of guacamole and a few sprigs of fresh coriander. Cottage Fries Makes 4 to 6 servings Processing time: About 1 minute Preparation time: 20 minutes Cooking time: 10 minutes 1 1/2 pounds Idaho potatoes, scrubbed clean 2 quarts vegetable oil

Salt to taste

Insert thin (2 mm) slicing disc in food processor container. Cut potatoes as necessary to fit food chute and insert upright. Slice with a moderate push. Pat potatoes dry with cloth towels.

Heat oil in a 6-quart soup kettle or skillet deep enough to hold 2 inches of oil. Heat to 375 degrees F on a deep-fry thermometer. Fry potatoes a handful at a time for 1 minute, or until golden brown. Drain on paper towels for 2 to 3 minutes. Transfer to cake rack and put in hot oven to keep hot and crisp until ready to serve. Lightly salt before serving. California Hash Browns Makes 2 to 4 servings Processing time: About 1 minute Preparation time: 20 minutes Cooking time: less than 30 minutes 1 1/2 pounds Idaho potatoes, peeled 4 tbsp vegetable oil Salt to taste

cup sour cream

Insert medium shredding disc in food processor container. Cut potatoes as necessary to fit sideways in food chute. Shred with a moderate push. Transfer to a bowl of cold water and let stand 10 minutes. Drain well and pat dry in cloth towels.

Heat half the oil in a 9-inch skillet or on griddle. Saut on medium heat until golden brown, usually 6 to 7 minutes. Loosen from skillet and slide on to a dinner plate. Return to skillet, raw side down, and saut on medium-low heat until golden, usually 6 to 8 minutes. To serve, sprinkle potatoes lightly with salt. Cut in half. Put one half on a heated serving dish. Spread with sour cream and top with remaining hash browns. Serve immediately. * Reminder: The cookie exchange deadline is Oct. 15. Send your cookie recipes to Jane Freiman, Box 286, Gracie Station, New York, N.Y., U.S.A., 10028. Put your name, address, city, province and telephone number on the recipe and indicate its origin. Copyright by Jane Salzfass Freiman. All rights reserved.

Toronto Star (ON)
FIN
FOOD, Wednesday, October 9, 1985 390 mots, p. D20

Soldiers dine in style on train run to Berlin

Reuter

WEST BERLIN - WEST BERLIN (Reuter) - The roast lamb was tender and the claret just a little dry as the British Berlin military train cut across Communist East Germany, its doors chained from the inside and guards armed to stop anyone from boarding.

As the six carriages stopped at the border, Soviet and British officers exchanged salutes - as they did on the first run in 1945. Travel orders were signed "in connection with the occupation of Berlin."

This ritual, enacted daily in the heart of Europe, is a stark reminder that former allies of World War II retain occupation rights long after Nazi Germany's defeat.

The train, linking a small British Berlin garrison with West Germany, blends military qualities of security with gourmet wining and dining.

Uniformed guards still carry live ammunition, a reminder of the more hazardous days of Germany's post-1945 occupation. But fear of attack has receded with the passage of years.

"The food is one of the most important duties here on the train," said Staff Sgt. Peter Bates. "If the china's chipped or the meat overdone, I get it in the neck."

The train runs from Charlottenburg station in West Berlin to the West German city of Brunswick and back, daily except Christmas Day. The journey begins with checks for any possible listening devices or bombs.

But the true work begins with the serving of breakfast as the train rumbles across the heavily fortified border. Bacon and eggs are accompanied by toast and marmalade as the waiters cater to the demands of some 80 soldiers and their families.

Lunch of poached fish follows swiftly as the train races towards Brunswick. There, passengers disembark, some rejoining units in West Germany and others out for a stroll around the centre of Brunswick with their children.

Three hours later, the culinary odyssey begins anew as the Berliner pulls away.

Soldiers sip tea and eat custard cream biscuits as the train roars past a repair yard full of Soviet tanks. Unseen eyes outside check that no one raises a camera in their direction.

Dinner is served at 7 p.m. by waiters who offer wines bearing the crest of the Royal Corps of Transport.

Even U.S. and French soldiers, who have their own military trains, credit the British with superior service.

Toronto Star (ON)
FIN
REVIEW, Thursday, October 10, 1985 395 mots, p. F3

No surprises at Ed's

Susie Lazarus

The neon signs of Ed's Warehouse Restaurants signal to the middle-aged dining crowd what the golden arches do to the fast food generation - constancy in menu and atmosphere, reasonable prices and prompt service.

Soon after we were seated at one of the few empty tables crammed in the dining room of Ed's Seafood restaurant, the waiter promptly took our bar order and just as quickly returned with the wine.

Not a minute had passed after surrendering our menus when the first course arrived. The five average-sized shrimp of the Shrimp Cocktail ($5.95) were firm but, aside from shape and texture, had little to distinguish them from the bed of shredded lettuce. For flavor we had to rely on the standard tomato/horseradish sauce.

My companion's appetizer of New England Fish (sole) Chowder ($2.25) was stiff with thickness and more aptly could have been called potato chowder for its lack of sole. The plates were whisked away after our last bite.

There was a break - during which we entertained ourselves by watching a flurry of busboys descend on a table, resetting it in 20 seconds - before the entrees arrived.

The Fillet of Salmon, broiled ($10.95), was flavorful but spent too much time under the element. Our eyes recognized the accompanying sauce as tartar but our taste buds swore it was relish. One of the Two Lobster Tails ($19.95) was as good as could be expected from fresh frozen shellfish, but the other wouldn't give up its stringy meat without a struggle.

The seafood shared a plate with uniform scoops of mashed potatoes (which tasted suspiciously like instant despite tiny lumps of the real thing) and petite pois - sweet and tender.

A fitting end to a seafood-and-potato meal, we ordered apple pie with ice cream ($2.25). It was nothing like Mom's. Dinner (at the most expensive of Ed's restaurants) with tip and wine, $67. Susie Lazaruk

The Star's daily restaurant review

TABLE FOR TWO Ed's Seafood 276 King St. W. 977-3938 Conventional seafood and steaks; seats 350; entrees $5.95 to $21.95; full licence; open 5 p.m. to 10 p.m. daily and noon to 2 p.m. Monday to Friday; jackets required for men and no jeans allowed; assistance for handicapped; no-smoking area; reservations for 20 or more; all major cards.

Toronto Star (ON)
SAT
NEWS, Saturday, October 12, 1985 617 mots, p. A13

Former Ontario Tory minister to head federal aviation agency

CP

OTTAWA - OTTAWA (CP) - James Snow, a former Ontario Progressive Conservative cabinet minister, has been appointed chairman of the new Civil Aviation Tribunal, Transport Minister Don Mazankowski says.

The tribunal will review enforcement decisions under the Aeronautics Act such as the suspension of a pilot's licence or assessment of a penalty, according to a statement released by Mazankowski yesterday.

Snow, first elected to the Legislature in 1967, became minister without portfolio in 1971. In 1975 he became minister of transportation - a post he held until his retirement this year. Snow has held a commercial pilot's licence for 25 years. The statement did not say how much his new job will pay. NDP vows to oppose pay hike for judges

OTTAWA (CP) - Proposed pay increases for federally appointed judges will widen the gap between rich and poor and do nothing to improve the quality of those attracted to the bench, New Democrat MP Svend Robinson says. Robinson told the House of Commons yesterday his party will oppose a bill to raise judges' salaries by 12 to 15 per cent at a time when the government is cutting back in other areas. Doctors urge law to report drunk drivers

ST. JOHN'S, Nfld. (CP) - Doctors should be required by law to report to authorities any drinking drivers they have treated, Bill Vail, president of the Canadian Medical Association, says. "Such legislation would enable the physician to meet his responsibilities to society without placing him in legal jeopardy," Vail told reporters after a two-day meeting of the CMA's board of directors. Child molester's term increased to 20 years

VANCOUVER (CP) - A "fixated pedophile" has had his prison term increased to 20 years from eight by the B.C. Court of Appeal. The eight-year term for Robert Roland Willoughby, 36, was "totally inadequate," said Chief Justice Nathan Nemetz. Willoughby had been convicted of sexually assaulting 11 children involving move than 1,000 incidents. New Inuit-owned firm will sell caribou meat

MONTREAL (CP) - An Inuit-owned company has been set up to commercially sell caribou meat. Headed by Senator Charlie Watt, the company, Caribou Ungava Ltd., will be based at Kuujjuaq in northern Quebec. The company plans to slaughter 5,000 animals during a first experimental phase, said Jacques Brassard, Quebec minister of fish and game. Inco officials negotiate to lower grant to city

THOMPSON, Man. (CP) - Officials with Inco Ltd. are negotiating with civic officials here in a bid to reduce the annual grant the company pays to this northern mining community. When Inco built Thompson in 1958, it made a deal with the province that instead of paying taxes, the company would give a grant to the city each year. The grant, which was $4 million last year, would mean higher taxes for residents if it was lowered. Saturday quake caused huge slides in north

VICTORIA (CP) - Extensive landslides were found in the rugged ranges of the Mackenzie Mountains at the epicentre of last weekend's major earthquake in the Northwest Territories, a seismologist at the Pacific Geoscience Centre said yesterday. A team sent to locate the epicentre of last Saturday's quake, which registered 6.6 on the Richter scale, pinpointed it at about 120 kilometres (70 miles) west of Fort Simpson. N.S. four plead guilty to poaching lobsters

YARMOUTH, N.S. (CP) - Four of 14 people charged in southwestern Nova Scotia with illegally fishing lobster pleaded guilty yesterday in a Yarmouth court. Anne Kenney, Eric Saulnier, Ernest Surette and Ernest Muise, all from nearby Pinkey's Point, were handed fines ranging from $400 to $1,300 each. The maximum fine for lobster poaching is $5,000.

Toronto Star (ON)
SAT
NEWS, Saturday, October 12, 1985 1459 mots, p. A1

Health crackdown fails to answer why 18 died

Patricia Orwen Toronto Star

LONDON, ONT. - LONDON, Ont. - The tragedy began with an event so pathetically innocent as a crack in the kitchen floor. It ended with a horrifying toll of 18 elderly people dead.

In total, 71 people including 18 staff members became ill. Medical officials say it was the worst epidemic of its kind in the country.

How did a routine renovation somehow trigger the diarrhea deaths caused by contaminated sandwiches at London's Extendicare nursing home?

Ontario's health ministry doesn't have the answers yet - but it does have tough new measures to make sure it won't happen again.

At a news conference here yesterday, Health Minister Murray Elston said he has issued six directives tightening food handling and health procedures at all Ontario care institutions.

Something terrible

But the most basic question remains unanswered for people like Theresa Mann, whose 92-year-old mother-in-law, May Mann, died in the outbreak.

As she puts is: "We just want to know why this happened to Ma.

"She went in there a real feisty lady who likes nothing better than a shot of hot whisky with three sugars - but she suffered something terrible before she died."

The Manns, among others, wonder if the nursing home informed relatives and health officials quickly enough.

And once informed of the illness, did these local health inspectors act quickly enough? Was it a series of small mistakes on the part of many people that allowed the epidemic to snowball?

An inquest was ordered last month by Regional Coroner Douglas MacKinlay to try to answer these and other such questions. In the meantime relatives have only the assurance of Elston that the province is trying hard to prevent a recurrence.

Emotional toll

"I know that the events of the past few weeks have been a very difficult time for many of you," Elston said. "I wish to express my sincere sympathy and my genuine regret that such a tragic incident should have occurred."

Meanwhile, at the Extendicare nursing home on quiet, tree-lined Waterloo St., it will be a long time before everyone recovers from not only the physical toll, but the emotional one the epidemic has taken. "We were initially so busy just dealing with the crisis," said nursing home administrator Charles

Marczinski. "But now things begin to hit you."

"This was the residents' home," he said surveying the lobby. "Now, it's become more of a hospital. Many of these people had been here for years and were very close to the staff. Losing them is like losing a member of the family."

Outward signs of the tragedy are few: Some empty rooms, the absence of two pet cats, a red cardboard sign which reads Isolation Area. Eight residents are still affected by the deadly diarrhea and are not permitted out of these rooms.

Special soap

Immediate family may visit, but all must wear a hospital gown and wash their hands with special soap before leaving the wing and again after removing the gown.

A disinfectant smell fills the air. In the lobby, a worker in a hospital-green uniform washes the ceiling tiles with a long-handled mop. A second perches on a ladder scrubbing the metal which keep the tiles in place. A third mops the elevator doors. A fourth polishes the doorhandle to the ladies' washroom.

Inch by inch, room by room, the men with their red plastic buckets and squeeze bottles filled with pink soap are sterilizing everything.

"We have to do this cleaning because of the questions," said Marczinski.

The story of the illness began in December of last year. During a routine licensing inspection the ministry of health noted the cracked cement floor in the kitchen and ordered it replaced.

Plan approved

The nursing home drew up a plan of compliance detailing such things as how food preparation would be handled, and submitted it to the ministry for approval. Work began in the kitchen with this approval on Aug. 19.

All meat for the renovation period had been pre-cooked and frozen - except some pre-formed veal patties which were cooked frozen, according to a report released yesterday by Ontario chief medical officer Dr. David Korn.

On Sept. 5, according to Korn's report, kitchen renovations were completed and the temporary kitchen was dismantled and moved back into the usual quarters.

"This resulted in interference in the usual food preparation procedures."

Lunch Sept. 5 was ham and turkey sandwiches.

"Because of lack of refrigerator space, it is unlikely that they were refrigerated before serving . . . the evidence from this investigaton points to contamination of sandwiches, particularly ham sandwiches prepared and served for lunch on Sept. 5," says Korn's report.

May never know

"But I don't know if we'll ever know for sure what it was that caused it," says Barbara Burns, a dietary co-ordinator with the Extendicare Eastern Region.

"We did everything just the way we always have done it," she says. "Nothing was different.

"I've been involved in the complete renovation of five kitchens in our homes. Nothing ever went wrong."

Extendicare Health Services Inc. has 167 long-term care facilities in Canada and the United States and is North America's fourth-largest provider of nursing home services. It adhered to the strictest possible standards, said Burns, pointing to the kitchen workers who wear white uniforms and plastic gloves.

"We know we are dealing with a population that is frail and that we have to have to be more careful than, say, a restaurant might."

The walk-in freezer temperature is monitored three times a day.

"Good place'

The interval between when food is placed on trays and delivered to the rooms is carefully timed. Workers have all taken the public health food handlers course, said Burns.

"I've always considered it a very good place, a very finely run place," said Joan McKeen, whose aunt died in the epidemic. McKeen's sentiments are shared by the vast majority of residents and their families.

Sept. 6 was the last time McKeen saw her aunt Beatrice Wood, 99 - in good health.

"She said the food tasted funny," recalled McKeen, who reported her aunt's comment to a nurse a the home. "Why wasn't something done?"

The following day, a Saturday, resident Telmer Johnson celebrated his 81st birthday with his family. "I had cake and beer," recalled Johnson, who is president of the residents' council at the nursing home.

Blamed cake

Both Johnson and Wood began to suffer from diarrhea on Sunday. Said Johnson: "I just thought it was because of the cake."

Wood's symptoms, too, were treated as an isolated incident, recalled McKeen.

But by Tuesday there were 16 cases of diarrhea at the home. Wood was so ill she had to be moved to hospital. "She said she thought she had been hit by a truck," recalled her niece.

Tuesday night - then suffering from bloody diarrhea - Wood was operated on. But "if I had known that there was a widespread diarrhea infection on, I would never have signed a release to have surgery performed on her," said a furious McKeen.

McKeen said her aunt's doctor told her he would not have performed the operation to repair what appeared to be a telescoping large colon if he had known of the outbreak.

Local health inspectors had entered the home that day, but did not connect the cases of diarrhea with the recent renovations in the kitchen.

Can't answer

Asked why Wood's doctor was not told of the other cases, Marczinski this week replied: "It's a retrospective question. (Under orders from the coroner) I can't answer it."

Nor can he answer other such questions until the inquest, expected to be held sometime early next year.

By Thursday, Sept. 12, there were 25 serious cases. May Mann, 92, was passing blood and had been transferred to hospital.

On Friday the 13th, Bea Wood became the first resident to succumb to the illness.

"She would have been 100 on Jan. 14," lamented here niece. "She really looked forward to that. She wanted a letter from the Queen."

Crept higher

By early the following week, four residents were dead and the local health unit had begun an investigation.

Dr. Doug Pudden, medical officer of health for Middlesex-London, was checking all food additives, medication, bathroom habits and methods of feeding. Even the ventilation system was monitored in an effort to pinpoint the cause.

In the ensuing days the number of deaths crept ever higher and health officials determined the cause: An unusual type of E. coli, an extremely common bacteria found in the human body. They labelled the bacteria E. coli type 0l57:H7.

Korn's report says at least 51 staff and residents "are believed to have been infected" with this bacteria as a result of eating the sandwiches.

Toronto Star (ON)
SAT
INSIGHT, Saturday, October 12, 1985 1101 mots, p. B6

Slowly nibbling away at apartheid In the small towns, the boycott by blacks of white stores is so effective, blacks and whites are talking

Allister Sparks The Washington Post

CRADOCK, SOUTH AFRICA - By Allister Sparks The Washington Post

CRADOCK, South Africa - A funny thing is happening down on the South African platteland, that flat expanse of farmland and isolated small towns where white racial attitudes have always been at their hardest.

On Tuesday, white businessmen from half a dozen small towns decided at a meeting here to send a delegation to Pretoria to put the grievances of local blacks to President Pieter Botha.

A second delegation will call on Chris Heunis, constitutional affairs minister, to ask him to let the little towns take over the administration of their adjoining black "locations" from the government, because they believe they can give blacks a better deal.

This sudden concern for black welfare in a traditional bastion of apartheid is the result of the latest campaign blacks have launched in their rebellion against the country's system of segregation and white minority rule.

Getting by

For the past three months, in one small town after another in the volatile eastern Cape Province, blacks have been refusing to buy goods in white-owned stores. They have been getting by with the few essentials bought at rudimentary stalls called "locations," in their ghetto townships.

In some cases, where there are not enough "location" stalls, boycott organizers have exempted one or two general stores in the adjacent white town, usually those run by shopkeepers with more liberal racial attitudes.

The results have been shattering for the white shopkeepers. Many had not realized how dependent they were on black customers, whom they dealt with brusquely and sometimes compelled to use separate entrances.

Many have gone bankrupt and all are suffering. According to some commercial leaders in the little towns, it has been a blow worse than the Great Depression of the '30s.

Shopkeepers' reactions have varied. Some have tried, often with security forces, to crush the boycotts.

Others have become eager to meet and negotiate with local black leaders. This has resulted in blacks presenting lists of grievances, some broadly political, some relating to their local living conditions.

It was finding themselves thrust into the role of interceding for the blacks that led to Tuesday's meeting - and the businessmen's decision to send delegations to Botha and Heunis.

Two towns in particular represent the polarities of white reaction to the boycotts. One is Colesburg, in the sheep-farming Karroo region, northwest of Cradock, where local blacks contend there has been an attempted counter-siege to make them abandon their boycott.

The other is the picturesque resort town of Port Alfred, to the southwest. Here whites became involved in negotiations with local black leaders that led to a lifting of the boycott and meetings between blacks and government representatives.

Blacks in Colesburg say local businessmen, backed by police, tried to starve them into submission. They say there was an attempt to pressure two exempted stores into refusing them service, and that water supplies to the town's three "locations" were shut off twice.

Jaap de Ruiter, chairman of the Colesburg Sakekamer, an Afrikaner businessmen's organization, denies this. In a stormy interview - during which he telephoned police, who arrived and ordered me not to enter the "locations" - de Ruiter said the only water stoppage had been due to a burst pipe and "because we have a drought here."

The atmosphere in Colesburg is tense with aggression, fear and suspicion. But despite the attempted counter-siege, the boycott continues.

Blacks told how boycott pickets had stopped a woman who had bought meat at a local butcher shop that day and flung her purchase into the dirt. When she complained to police, black activists beat her unconscious, poured gasoline over her and set her on fire. She is now in hospital in critical condition.

Port Alfred is more relaxed. Two factors seem to have set it on a different course. One is that a former industrial psychologist named David Hanson decided to make the resort his retirement home, so that when the boycott began, Port Alfred whites had someone to advise them on conflict management.

The other is the presence of an able and forceful black leader named Gugile Nkwinti, a former male nurse now studying law at Rhodes University in nearby Grahamstown.

On Hanson's advice, local whites formed an employers' federation that opened negotiations with a group of black community organizations headed by Nkwinti. The federation, headed by Charles de Bruin, chairman of the local Chamber of Commerce, pledged its support for blacks in trying to get redress for their grievances.

"We told them we were not in a position to discuss government strategies, but we could comment on local problems and we offered to use our channels of communication so that they could get to government to present their grievances," de Bruin said.

Within two weeks the boycott was called off. Meetings were organized with the chairman of the government body that administers black affairs in the region and with the local provincial counsellor who represents the ruling National Party.

Within two weeks the boycott was called off. Meetings were

organized with the chairman of the government body that

administers black affairs in the region and with the local

provincial counsellor who represents the ruling National

Party.Gaining ground

And the influence of Colesburg and Port Alfred has spread to other towns.

Port Alfred's de Bruin has become a roving adviser to towns that want to negotiate. After he visited Cradock recently, white traders formed an employers' federation and have begun negotiating with black representatives.

Most people believe the advocates of negotiation are gaining ground. "I would say most of the towns in the eastern Cape are swinging the way of Port Alfred rather than Colesburg," said Frank Collett, chairman of the Cradock meeting. "People who think long-term, can see that negotiation is the only way to solve the problem."

It all confirms an impression that the boycotts have jolted whites into sharper appreciation that their country is in crisis.

There could be disillusionment ahead, however. Many blacks express scepticism about this new-found white concern. They have also discovered a weapon to use against the whites nationally, but one that could override local agreements made by local black leaders.

Another factor in many towns is the intervention of security police, whose arbitrary arrests often disrupt negotiations. Businessmen of Port Elizabeth cannot begin negotiations because all the city's major black leaders have been detained. "We keep appealing to the police to release them but we get a flat no," said one businessman.

Toronto Star (ON)
SUN
PEOPLE, Sunday, October 13, 1985 850 mots, p. D5

Blinky, the supermarket hen, got a decent burial

Bob Greene Chicago Tribune

Jeffrey Vallance, a 28-year-old artist who lives in Canoga Park, Calif., was vaguely troubled about society's attitude toward animals.

"We categorize animals," Vallance said. "We call some animals "pets,' and we keep them around the house. We call other animals "food,' and we eat them."

Vallance thought this was odd: "In other cultures, the animals we call "pets' are regarded as food. In Indochina, for example, people eat dogs all the time. I consider all animals to be the same. I don't think in terms of "pets' and "food'."

Vallance tried to think of a way to dramatize his theory. After a while, the right idea hit him.

He went to a Ralph's Supermarket in his area, and headed for the meat section. His intention had been to take a piece of meat home and make it his pet. But when he saw all the portions of beef, they just didn't seem like pets to him.

So he went to the poultry section. There he found an array of frozen chickens in plastic bags. This was more like it. Although the chickens did not have heads or feet, they still seemed like chickens to him.

He carefully sifted through the chickens. He found one with good coloration. He picked it up. He knew he liked it.

"I named it Blinky," he said. "I decided on its name right then and there."

He took Blinky to the checkout counter and paid for it. He gave the checkout clerk a ten-dollar bill and got change back.

"I didn't get any other groceries," Vallance said. "If I had bought a box of cereal, for example, at the same time I bought Blinky, it would not have been as pure an experience."

Vallance took Blinky home. He took it out of the plastic wrapper. He looked at it for a while. Soon, though, it began to thaw.

"I knew I'd have to do something," he said.

He drove to the Los Angeles Pet Cemetery, which is located in Calabasas. He left Blinky inside a shoebox in his car. He went inside and said to the clerk, "I have a dead bird I'd like to bury."

"What kind of bird is it?" the clerk said.

"A hen," Vallance said.

Vallance filled out a number of forms and paid the fee for pet burial. He went out to his car and brought the shoebox inside. Some attendants took the shoebox into a back room to prepare Blinky for burial.

After a few minutes, one of the attendants came back out.

"Exactly how did your pet die?" the attendant said.

"I don't know exactly how it died," Vallance said. "It just died one day." (He chose those words because he wanted to tell the truth.)

Vallance picked out a headstone. On it he ordered inscribed: "Blinky. The Friendly Hen."

Soon Vallance was informed that Blinky was laid out in the viewing room. Blinky was resting in a small, satin-lined casket. Blinky was thawing quite severely by this time, so the pet cemetery attendants had placed a paper towel beneath it. A spotlight was shining on Blinky; taped organ music played in the background.

Vallance went out to the gravesite. Pet cemetery workers lowered Blinky's casket into the ground by using ropes. Then they filled in the dirt.

The next week the headstone arrived. The pet cemetery called Vallance; he returned to see the headstone installed in place.

Vallance had taken photographs of Blinky at the grocery store, at his home, and in the casket. He is a conceptual artist - his idea of art is more wide-ranging than the traditional idea of art - so he combined the photographs and a little text into a booklet titled Blinky. The booklet was included with his other artwork, as a sort of project.

But an interesting thing happened. Vallance could not think of Blinky as an art project. Blinky was his pet who was gone.

"I found myself going back to the pet cemetery to visit Blinky's gravesite quite often," he said. "I still go regularly. I keep the area around Blinky's grave neat and well tended. I leave flowers."

Vallance's friends who know the story inquire about the dead chicken. "How's Blinky?" they will ask, and Vallance will say that he had just visited the gravesite over the weekend, or whatever.

Vallance says that he does not consider this whole story to be a joke.

"My feelings about Blinky are quite complicated, and quite serious," he said. "I have a very sentimental attitude toward Blinky. I think of Blinky as being my pet. Blinky is much more than a frozen chicken to me. Blinky is very special.

"I feel as if I rescued Blinky from all the millions of chickens who are slaughtered and sold as food. In a sense, Blinky is sort of the Unknown Chicken. Maybe Blinky was supposed to end up as food on somebody's table, but as long as that chicken is buried beneath the headstone I bought, Blinky's soul lives on." CHICAGO TRIBUNE

Toronto Star (ON)
SUN
REVIEW, Sunday, October 13, 1985 753 mots, p. E3

Modest Allegro conjures up daily delights

David Kingsmill Star food writer

It has been said that everyone at one time or another has entertained the idea of opening a restaurant. Even me. Just perfect a dozen dishes that you know will please people, open a small place with a minimum of fuss and start cooking.

The reality is shocking. Huge expense, long, long hours, so many problems they defy description. You can't survive preparing the food you like. You can't survive preparing one, perhaps two dishes a day, no more, and expect a following. And you can't be reasonable; a target return on a high-risk venture is 40 per cent and you'd be a fool to go for less. A prix fixe menu is out of the question.

Ensure quality

The romanticism is false, sure. But what if someone was crazy enough to try it? What if a restaurant existed somewhere that only served one or two different dishes a night because the owners could ensure quality when the choice is limited? For that matter, dinner could be some good bread, a soup or a salad, a pasta dish and then a veal or chicken entree all for less that $10. Couldn't it?

Gilda Marciano was a housewife, living comfortably raising her children until recently. She, like thousands of others, had learned to cook at her mother's side. But in her case her mother's side was in Calabria, Italy.

Teresa Costello is "4-foot-12," and 23 years old. She's a bartender. You might have seen her at the Gasworks a few years ago, or more recently at Bardi's in Toronto, the Canadiana Tavern in Etobicoke or the Bronte Harbor Yacht Club on the west side of Oakville.

Both of them, however, are now ensconced in a blue clapboard, east coast-type building just off Lakeshore Rd. in Bronte in a restaurant they call Allegro. It's small, very orange and black, comfortable, and at just eight weeks old, a little rough around the edges in places. But they are playing fast with the idea. And they could win the gamble.

The type on the dinner menu takes up less than a half inch: "Soup or salad - Pasta - Entree - Bread." Other than the price, $9.95, that's about all the description you're going to get off the menu. The pasta (fettuccine, linguini, canelloni or lasagna) is made that day. It may be lasagna and fettuccine on one day, canelloni and linguini the next. Until you go in, you don't know. Same with the chicken and veal entrees. The soup will be either minestrone or straciatella, that much you know. So the whole gamble comes down to how well Gilda Marciano does in the kitchen with her daily choices.

The minestrone is chock full of tender conchigliette, potatoes, veggies, all milling around in a light broth. Freshly grated, good quality parmesan cheese gives it a beautiful zip.

The salad looks like one of those terrible iceberg follies. But the dressing is superb and the lettuce very fresh and not overly watery.

Fettuccine Alfredo on one night was a better than average rendition of the Roman classic. On another night, the fettuccine came with a tomato meat sauce; light, bright and devoid of unnecessary oil.

Light as a feather

A six-inch square of lasagna, although imposing looking, is light as a feather on your stomach. The pasta itself is fresh and very light. The bechamel adds to the lightness without being obtrusive, and the sauce is meaty and full of tomato flavor without the acid.

A dish called Chicken Allegro is a chicken breast pounded, lightly floured and sauteed with a drizzle of butter wine sauce laced with a dash of pernod. The chicken is mouth-meltingly tender, the sauce light, complementary but not dull with the pernod zip. Chicken Parmesan is the same tender pounded breast with a smooth tomato sauce and, of course, the good parmesan cheese.

Veal piccata, comes with too many ordinary mushrooms smothering the meat but the veal itself is tender. Does this sound like I'm enthusiastic? You bet. It is so refreshing to find a place that uses good quality well cooked and reasonably priced food. The place is attractive to boot.

TABLE FOR FOUR Allegro's Cafe Restorant 119 Jones St., Bronte 825-2113 Italian cuisine; seats 34; $9.95, dessert extra; wine and beer only; open 11.30 to 9 p.m. Mon to Wed. to 10 p.m. Thurs. to Sat., closed Sundays; accessible to wheelchairs; no non-smoking area; reservations accepted; takes Visa and Amex.

Toronto Star (ON)
SUN
PEOPLE, Sunday, October 13, 1985 570 mots, p. D4

Is it ridiculous to want satin sheets?

Percy Ross

Dear Mr. Ross: I've mentioned to my friends that I'd like a full set of satin sheets and pillow cases for my bed. They thought I was being hilarious. I've joked with them and said: "I'll write Mr. Ross." I'm 71 and have been an invalid for 12 years due to a stroke and heart attack. Since then, all my days have been spent in a wheelchair and hospital bed in my home. I've had rain and storms, but I still have enough sunshine and rainbows to keep me going. I don't want to cry, I want to laugh. So maybe you can smile over an old woman like me wanting satin sheets. Ms. M. D. H., Shreveport, La.

Dear Ms. H.: I know I'll be criticized by some of my readers, but because of your attitude, I can't resist your request. My cheque is in the mail.

* * *

Dear Mr. Ross: I'm writing in regards to my husband who has a bad hearing problem.

It's so bad now that when he is out in the yard, I can never call him loud enough for any response. I've even bought bells and whistles, but nothing works.

A hearing aid would help us both. I have a severe respiratory problem which requires a portable oxygen tank. Sometimes I have to talk so loud that it depletes my oxygen and I become very short of breath. We are on a limited income with constant medical bills. Our communication is practically none. Would you bring us out of silence and liven up our home with the help of a hearing aid?

Mrs. J. T., Birmingham, Ala.

Dear Mrs. T.:

Throw away the bells and whistles! Arrangements have been made with Lois and Ivy Brown at the Hearing Aid Centre in Cullman. Your husband will be personally fitted with a Dahlberg Miracle Ear best suited for his needs. Best wishes to you both.

* * *

Dear Mr. Ross: I'm entering my third year of medical school. I currently live at home with my parents, a grandmother, two sisters and a nephew. I love them all very dearly and we get along fine. The problem is the atmosphere is too comfortable and it makes it very difficult to study.

My parents place very few demands on me, but just their everyday living interferes with my concentration. I feel I have no control over my life.

When you're trying to study every waking moment it can be real nerve-wracking. What makes the situation more difficult is that I lived away four years at college. So I've moved from a very academic atmosphere to a relaxed family atmosphere, and I'm not doing such a great job of adjusting.

My first two years of medical school went good. With my third year starting I feel I need a more vigorous environment to get the most out of it. Thus the reason I'm writing, Mr. Ross, is for money so that I may move into a place of my own. My parents have sacrificed enough for me already and could not afford any further financial burden. S. D., New York, N.Y.

Dear S.: Life isn't always what we think it should be. Seems to me you've got the meat and potatoes, and now you're asking for the gravy too.

I'm sorry young man . . . but you've really got it better than most. Count your blessings.

Toronto Star (ON)
FIN
LIFE, Monday, October 14, 1985 291 mots, p. D3

Curried squash soup is easy with Thanksgiving leftovers

Mary McGrath Toronto Star

Leftovers from Thanksgiving dinner can make cooking easy this week for soup fans. Squash and a ham bone are what you need for this one and it is so filling that just bread, cheese and salad make it into a meal. The recipe was adapted from one in the cookbook Greene On Green (Saunders, $14.95). Curried Squash Soup 2 tbsp butter 6 green onions with tops, chopped 1 clove garlic, finely chopped 1 small green pepper, seeded and finely chopped

1/4 cup chopped fresh parsley plus extra for garnish 2 tsp chopped fresh basil or 1 tsp dried 2 lb (1 kg) butternut squash, peeled, seeded and cubed 1 ham bone or 1/2-lb (225 g) piece smoked ham 2 cups canned plum tomatoes 4 cups chicken broth

1/2 tsp ground allspice

1/4 tsp ground mace Pinch freshly grated nutmeg 2 tsp curry powder

Salt and freshly ground black pepper

Melt butter in a large saucepan over medium-low heat. Add green onions, cook 2 minutes. (A small yellow onion may be used instead). Add garlic and green pepper, 1/4 cup chopped parsley and basil. Cook, stirring occasionally, 5 minutes. Add squash to saucepan. Toss to coat with onion mixture. Add ham bone or meat, tomatoes, broth, allspice, mace and nutmeg. Heat to boiling; reduce heat. Simmer covered, until squash is very tender, about 1 hour. Remove ham bone. (If ham meat was used save for another time). Pure the soup in batches in a blender. Transfer it to another saucepan and stir in curry powder. Heat to boiling; reduce heat. Simmer 10 minutes, stirring frequently. Add salt and pepper to taste and sprinkle with parlsey. Makes 8 servings.

Toronto Star (ON)
FIN
LIFE, Tuesday, October 15, 1985 256 mots, p. C6

Thanksgiving dinner is good to last bite with turkey soup

Mary McGrath Toronto Star

Thanksgiving eating is officially over when the turkey carcass has been picked clean. But even when there is not a slice of meat left, one last meal can be squeezed from the turkey. It takes 60 minutes or less to make, reheats well and very little is involved in the way of ingredients. The recipe for this sensational soup belonged to Toronto chef Tony Roldan. Turkey Soup Turkey carcass and neck Water 2 tbsp unsalted butter 1 tsp curry powder 1 bay leaf

1/2 tsp dried thyme leaves 2 tbsp chopped fresh parsley

1/2 cup chopped onion 2 cups diced celery 2 cups diced peeled potatoes 1 cup diced carrot 1 cup diced turnip Any leftover turkey meat, cut into small pieces Salt and freshly ground pepper

Break turkey carcass into pieces. Discard posterior end of bird. Place pieces and neck in a large soup pot. Cover with water and boil 30 minutes. Skim off fat. Remove bones and strain stock through cheesecloth. Pour stock into a soup kettle or saucepan and set aside. Melt butter in a saucepan over medium heat. When foam subsides, add curry powder, bay leaf, thyme, parsley and all vegetables. Cook, covered, 8 minutes. Add cooked vegetables to strained turkey stock. Also add any leftover turkey. Bring stock to a boil. Reduce heat and simmer, uncovered 20 to 30 minutes, or until vegetables are just tender. Add salt and pepper to taste. Serve hot. Makes 8 to 10 cups.

Toronto Star (ON)
FIN
FOOD, Wednesday, October 16, 1985 2110 mots, p. D1

CASSEROLES Preparing terrific dinners in one pot

David Kingsmill Star food writer

Every once in a while, I find myself in the midst of professional "foodies." Professional foodies include food writers, restaurant critics, home economists, nutritionists, cooks, yuppies and wine experts, the latter because food and wine go together more often than they don't and "wine-ees" generally eat well as a result.

Foodies talk about two things - food and other foodies who aren't there. When they talk about food, they usually talk about something trendy - a new restaurant, a new chef or a new kind of cuisine.

Foodies never talk about casseroles. I'd bet the word casserole hasn't crossed their lips since 1965. I'll bet the mere thought of the word casserole shakes them to their Dr. Scholls, lest they be caught thinking it and be cast from the foodies' trendy inner circle or worse, be talked about when they aren't around.

I can see them now, bristling with indignation at this.

Oh, sure, they sometimes talk about cassoulet or moussaka. But ask them to describe it; casserole will not be a word in the description. But if the tacky truth be known, casseroles are what these terrific regional dishes are.

Everyone talked about casseroles in the 1950s. If you want to describe the later Neanderthal era of cuisine nowadays, you say something came from the '50s. I've been guilty of this, too. Some things in the '50s, however, were good and deserve to come back. And some have. Grilling was the great 1950s pastime. Now it's California cuisine and very "in."

Thus, I'll make a case for casseroles, those one pot dishes that are prepared, baked in the oven and usually served up right from the casserole dish. They usually contain meat, veg, and a sauce to cook in. And they are usually cooked with the top on or a pastry crust covering the top. The word casserole actually refers only to the cooking vessel with two handles and a tightly fitting lid in which meat, fish or poultry is cooked for a long period of time. With that in mind, we offer several levels of casserole meals, everything from a family marcaroni/broccoli/ham dish reminiscent of the 1950s to an osso bucco recipe of Giuliano Bugialli, perfect for the most discriminating guests. Smack Square Meals (Random House, $12.95) by Jane and Michael Stern is a new cookbook with an old theme. It takes a very amusing look at all the foods we've been preparing at home for years but are afraid to admit it. The two have dug up the best recipes using cans of soup, ketchup, and Jell-O. "There's nothing embarrassing about a homey meat loaf," they say, and offer Smack as an "anything goes casserole." Preparation time: 1 hour Baking time: 45 minutes 1 lb (500g) round steak or lean beef

1/2 lb (250g) salt pork or bacon 1 large onion, chopped 2 tbsp bacon fat or butter 1 clove garlic, finely chopped 1 tsp salt

1/2 tsp pepper 8 oz (250g) uncooked spaghetti, broken in small pieces 2 to 3 cups cooked tomatoes, crushed 1 cup cooked peas or corn 1 4-oz (125g) can pimento, finely chopped

1/2 lb (250g) Cheddar cheese, coarsely grated

1/2 cup ripe black olives, sliced

Grind meats together. In a very large frying pan, cook onion in bacon fat or butter until soft. Add meat, garlic, salt and pepper. Cook until pink color leaves meat. Preheat oven to 350 degrees F. Cook spaghetti in boiling, salted water until just tender, about 18 minutes. Drain and add to meat mixture with tomatoes, peas and half of the pimento, half the cheese and half the olives. Mix ingredients well, then pour into an oiled 3-quart casserole. Put remaining pimento, olives and cheese over top and cover. Bake 45 minutes. Makes eight servings. Ham Sandwich Casserole Favorite Recipes From Old New Brunswick Kitchens (out of print) by Mildred Trueman was published about two years ago and included this very simple casserole that Star testers rated very highly. Preparation time: 40 minutes Standing time: 1 hour or overnight Baking time: 1 hour 12 slices of white bread, crusts removed 6 slices cooked ham 6 slices sharp Cheddar cheese 5 eggs 2 1/2 cups milk

1/4 cup finely chopped onion

1/4 cup finely chopped green pepper

3/4 tsp dry mustard 2 tsp Worcestershire sauce

1/2 tsp salt

1/4 tsp pepper Pinch cayenne pepper

1/4 lb (125g) butter Crushed cornflakes or dry bread crumbs Cover bottom of a buttered 13-inch by 9-inch casserole with six slices of bread. Place a slice of ham on each slice of bread. Top with cheese and another slice of bread. Beat eggs, then add milk, onion, green pepper, mustard, Worcestershire sauce, salt, pepper and cayenne. Pour over sandwiches in casserole. Cover casserole and let stand in refrigerator for at least 1 hour or overnight. Next day, preheat oven to 350 degrees F. Melt butter and pour over top of casserole. Cover with a layer of cereal or bread crumbs. Bake 1 hour or until puffy and golden brown. Remove from oven and let sit a few minutes before serving. Makes six servings. Giuliano Bugialli's Osso Buco With Onion Sauce Bugialli is probably the best known cooking teacher in Italy. He's not only a teacher, but a historian as well. Despite being more complicated than a typical 1950s version, this is a casserole nonetheless. It's from his last book, Foods Of Italy (Stoddart, $60). Preparation time: 1 1/4 hour Cooking time: 1 1/2 to 2 hours 6 large red onions, peeled 6 ossibuchi (veal shank cut into 1 1/2-inch slices, with bone and marrow 4 bay leaves 3 large cloves garlic, peeled 2 whole cloves 6 tbsp sweet butter 6 tbsp olive oil Unbleached all-purpose flour

1/2 cup dry wine Grated rind of 1 lemon 2 cups homemade beef or chicken broth, heated Salt and freshly ground black pepper Freshly grated nutmeg Cooked rice Garnish: 15 sprigs Italian parsley, leaves only 4 sage leaves, fresh or preserved in salt 1 small clove garlic Grated rind of 1 lemon

Cut onions into slices less than 1/2 inch thick. Put them in a bowl of cold water to soak for 30 minutes. Drain. Tie each ossobuco all around with string. Lay bay leaves, garlic and cloves on a small piece of cheesecloth; tie into a bag. Melt 4 tablespoons of butter with oil in a heavy casserole over medium heat. When butter is completely melted; add onions to casserole. Cover and cook 20 minutes, stirring occasionally. At this point, the onions should be translucent. Meanwhile lightly flour the ossibuchi on both sides. Use a slotted spoon and transfer onions to a baking dish, leaving juices in casserole. Add remaining butter to juices and when completely melted, add ossibuchi. Cook until meat is golden brown on both sides. Add wine and leave about 2 minutes. Preheat oven to 400 degrees F. Transfer and arrange meat in a single layer over onions in baking dish. Sprinkle lemon rind over meat then pour in warmed broth and liquid from casserole. Season with salt, pepper and nutmeg to taste. Put bag of herbs into baking dish. Cover dish with aluminum foil and bake for 1 1/2 to 2 hours. Shake dish 3 or 4 times while baking, without removing foil, to prevent meat from sticking. To prepare garnish: chop parsley leaves, sage and garlic. Add grated rind of 1 lemon. Mix all ingredients together. Transfer ossobuchi to a warm serving dish, remove strings and cover to keep meat warm. Remove bag of herbs from cooking juices and discard. Pass onions and sauce from baking dish through a food mill, using the disc with medium-sized holes, into a sauceapn. Put sauce over medium heat. Season with salt and pepper and cook until thick and smooth, about 20 minutes. While sauce is cooking, prepare rice according to package directions. To serve, spoon sauce in a large platter with sides and place ossibuchi over it. Sprinkle meat with chopped garnish. Makes six servings. Chicken Pot Pie The Silver Palate is a renowned New York food emporium and its owners have produced two cookbooks that attest to their ingenuity and good food sense. This is from the latest book, The Silver Palate Good Times Cookbook (Saunders, $14.95 soft cover). Preparation time: 1 1/4 hours Baking time: 20 to 25 minutes Pate Brisee (recipe follows) 4 whole boneless, skinless chicken breasts, about 2 lb (1 kg) 1 cup whipping cream 4 carrots, peeled and cut into 1/2-inch pieces 2 zucchini, unpeeled and cut into 1/2-inch pieces 5 tbsp unsalted butter 2 small yellow onions, coarsely chopped 5 tbsp unbleached all-purpose flour 1 cup canned chicken broth

1/4 cup Cognac or dry white wine

1/2 to 1 tbsp dried tarragon 1 1/2 tsp salt

1/2 tsp freshly ground black pepper 1 egg 1 tbsp water

Make pate brisee and refrigerate while preparing filling. Preheat oven to 350 degrees F. Place chicken breasts in a single layer in a baking dish. Pour cream over and bake 20 to 25 minutes. Remove chicken from cream; reserve cream and cooking juices. Let chicken cool; cut into 1-inch pieces. Blanch carrots in boiling, salted water for 3 minutes. Add zucchini, cook 1 minute more. Drain and run under cold running water. Drain thoroughly. Melt butter in large saucepan over medium heat. Add onions and cook until translucent, for about 5 minutes. Add flour and cook, stirring constantly, for 5 minutes. Do not let flour brown. Add broth and cook, stirring constantly, until thickened. Stir in reserved cream and cooking juices and Cognac. Cook over low heat until thick, about 5 minutes. Stir in tarragon, salt, pepper and simmer 1 minute. Add chicken and vegetables; mix gently into sauce. Remove from heat. Preheat oven to 425 degrees F. Mix egg and water in a small bowl. Pour chicken filling into a deep 2-quart casserole or souffle dish. Roll out pastry and place on the dish. Trim pastry leaving a 1-inch border. Brush the edge of the dish with egg wash and press overhangiplace dish on a baking sheet and bake in the middle rack until crust is golden, about 20 to 25 minutes. Serve immediately. Makes six servings. Pate Brisee 1 1/2 cups sifted unbleached all-purpose flour

1/2 tsp salt

1/2 cup unsalted butter, cold, cut into small pieces

1/4 cup ice water

Process flour and salt in a food processor fitted with a steel blade just to mix. Add butter and process with repeat pulses until mixture resembles coarse meal. With machine running, add ice water through feed tube and process until dough leaves side of bowl. Turn dough on to a lightly floured surface, shape into a thick circle and wrap in plastic wrap. Refrigerate for at least 30 minutes before using. Makes enough pastry for a 9 or 10-inch pie shell. Margo Oliver's Broccoli And Ham Casserole Margo Oliver is a cooking institution in Canada. This casserole recipe comes from her 1982 cookbook Cooking For Today (out of print). Preparation time: 50 minutes Cooking time: 25 minutes 1 cup elbow macaroni 1 300g package frozen chopped broccoli Milk 3 tbsp butter or margarine 3 tbsp all-purpose flour 1 tsp salt

1/4 tsp pepper 1 tbsp liquid from mustard pickles 2 tbsp chopped mustard pickles 1 cup diced cooked ham or luncheon meat

3/4 cup 1/4-inch bread cubes 2 tbsp butter or margarine, melted

1/2 cup grated Cheddar cheese Preheat oven to 350 degrees F. Butter a 1 1/2-quart casserole. Cook macaroni in boiling, salted water until just tender, about 7 minutes. Drain. Cook broccoli according to package directions, using minimum time suggested. Drain, saving cooking water. Add milk to cooking water to make 2 cups of liquid. Melt 3 tablespoons butter in a medium saucepan. Sprinkle in flour and let bubble up. Stir in salt and pepper. Remove from heat. Add 2 cups of liquid all at once to saucepan, stirring to blend. Return to moderate heat. Stir until boiling, thickened and smooth. Stir in liquid from pickles, chopped pickles, ham, macaroni and broccoli. Pour into prepared casserole. Add bread cubes to 2 tablespoons of butter that have been melted; toss with a fork. Add cheese and toss. Sprinkle on top of broccoli mixture. Bake until bubbling and brown on top, about 25 minutes. Makes six servings. These recipes were tested in The Star Test Kitchen by Star home economist Mary McGrath.

Toronto Star (ON)
FIN
FOOD, Wednesday, October 16, 1985 543 mots, p. D8

Half-hour spaghetti sauce a real time-saver

Kay Vandervoort Orlando Sentinel

My favorite recipe for spaghetti sauce contains meat that is sauted in olive oil with onions and green pepper and then cooked with tomatoes, tomato paste, garlic and seasonings. It's similar to the kind of sauce you allow to simmer almost all day - only I don't. I let it simmer one hour, maybe two, until the tomatoes are no longer in big lumps and the sauce is no longer watery (it never is if you use enough tomato paste).

My Italian friends cook their versions of spaghetti sauce for hours, claiming that's what gives the sauce its authenticity, and, by the way, reduces the acidity. I've never held with such a philosophy; "The faster the better" is the motto in my kitchen. Cooking a long time may intensify the flavor but, to me, that just means the sauce gets bitter. And the acidity is easily overcome by adding a dash of sugar.

Even using my shortcut method, real spaghetti sauce isn't a short-term project. However, a pretty decent imitation can be prepared in about a half hour. This facsimile, which I've been concocting for a decade or two, can be a good deal when you don't have time to fuss.

I don't call this ersatz dish spaghetti; it somehow acquired the unattractive name of "gollymachow" - and don't ask me whether that's the correct way to spell it.

I begin my high-speed meal with a pound or less of lean ground beef, not hamburger. For me, hamburger is synonymous with grease, and nothing can bring out the grease in ground meat the way tomatoes can. An abundance of grease in tomato sauce is a turnoff for me and, I suspect, many others.

Saut the beef in a large skillet, preferably non-stick, in just a splash of olive oil along with a small onion, coarsely chopped; a clove of garlic, minced; and, if desired, a small green pepper, coarsely chopped. When all this is well-cooked, add canned tomato sauce or fresh or canned cut-up peeled tomatoes (the equivalent of a medium-size can; you don't want too much juice) and some sliced fresh or canned mushrooms (a small can including liquid).

Season with salt, pepper, basil and a few grains of sugar. Let this bubble for a few minutes - longer if there's a lot of juice - and serve over cooked pasta. Adorn it with fresh-grated Parmesan or Romano cheese if desired. Increase quantities if you're cooking for more than two, or for more than two meals.

Don't expect this concoction to have the thickness of authentic spaghetti sauce; it won't.

At the risk of offending traditionalists, I prefer to stir cooked pasta into the mixture while it's still on the stove. If I don't happen to have some cooked pasta left over in the refrigerator, I prepare some - shells, corkscrews, even elbows - while the sauce is cooking. I put the salted water on before starting the meat. If the meat mixture beats the pasta to the finish line, no problem; it can continue to simmer for the few minutes it has to wait.

Sometimes I have become even more unconventional with my high-speed dish: I have been known to eat it with a spoon.

Toronto Star (ON)
FIN
FOOD, Wednesday, October 16, 1985 548 mots, p. D16

Rabbit by another name would be easier to eat

AP

CORVALLIS, ORE. - CORVALLIS, Ore. (AP) - Nephi Patton didn't know what he was hopping into when he asked Americans for a new name for rabbit meat.

The Oregon State University professor directs the country's only rabbit research centre. His goal is to cure what he calls the Easter Bunny Syndrome, squeamishness about eating cute little rabbits, a staple in many European and Asian countries.

"You don't call beef "cow' or pork "pig,' do you," says Patton, justifying his belief that giving rabbit meat a new name would improve its appeal at the marketplace.

But the professor was surprised by the avalanche of letters that hit his desk after an Associated Press story about his search ran in newspapers a few months ago.

"They just keep coming in, and some of the suggestions are pretty good," says Patton, noting he has received names from all over the United States and several other countries, plus "a few protest letters."

Among them are these examples:

"Dr. Patton, I just read about you and the rabbits in the China Post here in Taipei (Taiwan). I have a name suggestion, with the prefix coming from the French word for rabbit - lapin. How about lappaty? It's easy to say and has a ring to it," wrote one correspondent.

"Briarbeef . . . burgers or whatever. Say the name a few times and it grows on you," wrote another from Warren, Ohio.

"Rareroast is my choice for a marketable name for rabbit meat," said a woman from Greensboro, N.C. "Rareroast, I feel, can satisfy your finely attuned perception of the academic as well as create the advertising appeal vital to commercial success. Rareroast suggests something meaty without being cute or even hinting at a sweet bunny image."

A radio announcer in Sevierville, Tenn., wrote to tell Patton he had "run across your plight in one of the publications we receive here at the studio."

"Mine is the No. 1 radio show during the middle of the day in east Tennessee," he wrote, "and when I explained to the folks your predicament, in the Tennessee volunteer fashion, they offered the following list of rabbit pseudonyms for your consideration."

Included in the suggestions, some derived from other languages, and some that show their origins when read backward, are: hasen (German), bunwa, kcaj-tibbar, retsae ynnub, lagomorph (plant-eating mammal), field steak, harvey, clariot and beast.

"Like any animal, you have to kill it, skin it, clean out the guts, then stew it with vegetables," wrote an Indiana woman. "My name for it is Hop Scotch Stew. I can remember way back I ate some stew that I didn't know what it was. It made me sick after I found out (we'd had a rabbit as a pet)."

Some writers found the entire topic offensive.

"I write on behalf of many people to ask you to think again about increasing the industry in rabbit farming," said a postcard from England.

"People are beginning to realize more and more that we have got to stop destroying the earth and other living creatures," wrote a detractor from Seattle.

One common thread in all the letters: Not one writer supported the name Patton has been promoting - "cunie," an abbreviation for the Latin name for rabbit.

Toronto Star (ON)
FIN
FOOD, Wednesday, October 16, 1985 623 mots, p. D5

Buy food your neighbor grows farmers urge Ontario consumers

David Kingsmill Toronto Star

Here are some little known facts from the Ontario Federation of Agriculture. Did you know that:

In 1950, it took 13 weeks to produce a 4-pound chicken, but today it takes only six weeks?

Lamb is the most often consumed meat in the world?

The most important ingredient in Chinese plum sauce is pumpkin?

Fifty years ago, 50 per cent of the Canadian population was involved one way or another in food production, while today it's only 4 per cent?

Farmers ran the provincial government from 1919 to 1923 (The United Farmers of Ontario party)?

The 2,450 farmers in the Durham Region east of Toronto are now advocating "Agri-Power?"

Wait a minute. What was that?

Agri-Power. The Durham farmers have started a campaign called Agri-Power and, although they don't want to form the next government, they do want to help themselves for a change.

"Farmers want profit, not pity," says Harry Pelissero, president of the Ontario Federation of Agriculture, who spoke to the farmers last week in Oshawa to kick off Agri-Week in Ontario.

Food imports

To make their work profitable, the Durham farmers are setting out to educate the public. They want you to put your money where your mouth should go - around their products, not around imported meats and produce - because if you do, you will ultimately help your neighbors. "One job in every five in Canada is either directly or indirectly related to the agri-food industry," Pelissero says.

"Of the $1,700 the average consumer spends on food every year, only $100 is net farm income. The rest goes to support related industries, creating employment in trucking, processing, wholesaling, retailing - jobs all the way down the agri-food chain."

One problem, farmers say, is the amount of food we import. Ontario exports $1.1 billion worth of food every year, but imports $2.4 million worth. In the short run, says Durham farmer Joe Crystl, the imports exert downward pressure on prices. His corn was selling for $3.50 a bushel last year; this year it's going for $3. Beef from New Zealand and the European Economic Communities is being imported while Canadian beef farmers are have a hard time making ends meet, he says, and a $15 roast beef dinner at a restaurant brings the beef farmer only 80 cents.

Crystl, chairman of the committee that dreamed up the Agri-Power concept, wants us all to "buy the food your neighbor grows." With produce, look for Foodland Ontario signs and, when in doubt about meat, look for Product of Canada stamps, although they don't always indicate a native product, Crystl says. American lamb, for instance, can often have this stamp on it. "And that tuna wasn't caught in Canada," he adds. The Durham farmers' plan will cost you a few cents more here and there. But if the farmers live up to their part of the bargain and get fresher, better produce and meat to market, it should be worth the added expense. And it's good to see the farmers trying to do something themselves. Silver Palate One of the cookbooks used today for the casseroles is The Silver Palate Good Times Cookbook, written by two women who loved good food, opened a small New York shop and developed it into a multi-million dollar business dedicated to good eating. This cookbook, and its predecessor, The Silver Palate Cookbook, are two exceptional additions to a kitchen collection. One of the owner/authors, Julee Rosso, will be in Toronto this weekend on a promotional tour. She will be signing books from 11.30 a.m. to 1.30 p.m. on Saturday at David Wood Fine Foods, 1110 Yonge St.

Toronto Star (ON)
FIN
FOOD, Wednesday, October 16, 1985 661 mots, p. D16

Eating for health requires some care

Bea Lewis Newsday

Making dietary changes for health reasons is not an overnight process. It takes time to alter an eating style, to reduce the intake of fat, calories, sodium and cholesterol, and to include dietary fibre in the diet.

Recent national food surveys suggest North Americans are becoming more nutrition-conscious. But Gail A. Levey, a registered dietitian who spoke at a recent food writers' forum sponsored by the New York city affiliate of the American Heart Association, said there is more to healthful eating than awareness.

Often, we need to hear it repeated that a prudent diet can help reduce the risk of heart disease before we actually make changes such as easing up on salad dressing, skimming the fat off stew before serving, choosing a bagel rather than a croissant and opting for fresh fruit rather than pastry. The nutritionists at the forum said there are many ways to improve diet without too much fanfare and without spending more money.

But we're tired at the end of the day and might be inclined to select items for convenience rather than for nutritive benefits.

Confusing health and diet messages can create other stumbling blocks. Some foods carry a label that reads "no cholesterol," but they might be high in fat. Food labelled "no salt added" still could be high in natural sodium.

There is a trade-off for the convenience of frozen entres. Often, such food contains excess fat, salt, calories and cholesterol, Levey said. It's not difficult to prepare your own entres if you organize your schedule. For example, prepare a large pot of chili over the weekend, making enough for two meals during the week.

Takeout shops can be the wrong stop for heart-healthy foods, unless you choose wisely. At the deli, choose white-meat turkey, lean roast beef, health and vegetable salads with little or no dressing. Barbecued chicken is a good choice; ask for a bird prepared without salt. High-fat, whole-milk cheeses, salami, coleslaw and most prepared salads, such as egg, macaroni and potato, are best left behind.

Some Japanese takeout shops offer rice and fish meals. Chinese takeout entres of stir-fry vegetables and chicken, steamed fish or tofu can be fine, if the chef cuts back on the oil and salt. Look for a fish store that will prepare a fish dish for the oven or microwave. Some recommended entres are halibut topped with cut-up fresh vegetables, and broccoli tucked in rolled fillet of sole.

Salad bars are a boon, but beware of fat traps: Go lightly on such toppings as chopped egg, bacon bits, seasoned croutons and grated cheese.

Eating well doesn't necessarily mean big spending. One of the easiest ways to cut your food costs is to reduce the size of your meat, poultry and fish serving from typical 8-ounce portion to 4 ounces, said Maudine Nelson, a nutritionist at Columbia University's College of Physicians and Surgeons. By doing that, you not only cut the cost in half but also the levels of fat, cholesterol and calories. Occasionally replace expensive meat meals with low-fat, vegetarian meals based on legumes, whole grains and pastas, said Nelson.

To reduce saturated fat in the diet, read labels and avoid products that name as main ingredients eggs or such fats as lard, butter, suet, coconut oil, cream cheese, cocoa butter, chocolate, palm oil or powdered whole-milk solids, Nelson said. Because the word fat does not always appear on the label, it may be hard to know what you're getting. Check for such words as shortenings or hydrogenated oils; these are fats.

A food label that reads "no cholesterol" is misleading, nutritionists warn. Vegetable oils, like all plant foods, are free of cholesterol, but if the oil is made from palm or coconut, it is a highly saturated fat. Excess saturated fat is a major culprit in the diet, nutritionists at the forum said, because such fats tend to raise the level of cholesterol in the blood.

Toronto Star (ON)
FIN
FOOD, Wednesday, October 16, 1985 1030 mots, p. D4

Gefilte fish traditional Jewish treat Modern cooks take easy route to make these spicy fish balls

Gerald Etter Knight-Ridder Newspapers

PHILADELPHIA - PHILADELPHIA - When people who think they know gefilte fish visualize this popular Jewish food, they generally see spicy balls, made from ground fish, languishing on a small plate, surrounded by cooked carrots with a small mound of pungent, grated horseradish nestled nearby.

Ask someone who knows to explain how it's made. You'll be told that it's ground freshwater fish - carp or whitefish - that has been seasoned with spices and thickened with matzo meal and eggs, and then simmered in broth atop the fish bones.

Basically, yes, that's gefilte fish. Why, just about everyone knows that gefilte fish is fish balls. But wait. Gefilte is the Yiddish word for "stuffed" or "filled."

So what happened here?

"I'll tell you what happened," says fish market owner Donald Bralow, who represents the third generation of Bralows providing the Jewish community with fresh fish. "Gefilte fish, years and years and years ago, probably used to be made by stuffing the fish. But not these days. Too much work," he says.

The subject gets Bralow thinking.

"Years ago," he recalls, "I had a woman - I'll never forget - she would take 18 to 20 pounds of fish. Two carp. I would slice them down to accommodate her. I would slice it like steaks and then filet each slice. I couldn't even believe that I did it. Then, what she did was grind the meat and stuff it back into the cavity of each slice."

There are still some people who do it this way, but not many. Such procedures seem contrary to the rules of a generation that lives by food processors and microwave ovens. To nearly everyone, gefilte fish means fish balls.

Bralow, who will do almost anything for a customer, says he remembers the time he had to cut a fish for a woman so that it looked like an accordion.

"She would have me slice the whole fish down so it was just cut on one half. Like an accordion. Can you picture that? An accordion. Then you pull the meat out, grind it and stuff it back."

When you eat homemade gefilte fish, that fish ball has a long story to tell. It got to your plate via the Great Lakes or somewhere in South Carolina. And it is a story that might be coming to an end.

Bralow owns and operates Bralow's Fresh Fish Market in Philadelphia's Northeast section. It's just about the only fish market catering to Jews from here to Washington that sells live carp, the most common fish used to make gefilte fish.

Bralow, 54, has been in the fish business since he was 13. It is a business begun by his grandfather. So fish in general - and gefilte fish in particular - is something with which he has more than nodding familiarity.

"When I was a kid, I used to go around with my father to pick up live fish. But what's happening today is that live fish is becoming a dying business," Bralow says.

"The live-carp end of it is becoming a problem. Let me explain about carp. A fisherman goes out for me, he has to bait the area three or so days before, and then when he goes out that evening, he brings a crew of three or four with a live box. He hauls the fish in and puts them in the live box. That's a lot of work. It's time-consuming."

Bralow sells thousands of pounds of carp. He generally has some live carp throughout the entire year, but his greatest in-stock volume is from September - in preparation for Rosh Hashana - until the spring holiday of Passover.

Bralow says a lot of his Jewish customers come in before Rosh Hashana and other holidays to buy their fish early. They put it in the freezer, sometimes whole, other times already ground and ready for making gefilte fish.

"Fifty out of 100 will freeze it ground," he says. "Some won't because they feel it becomes too watery and then complicated to work with. A lot buy it whole early, freeze it and then bring it back, and we grind it for them. The advantage of buying early is that it saves them maybe 10 to 15 cents a pound and they avoid the rush."

On the finer points of making gefilte fish, Bralow says that a lot of his customers prefer the female carp because it tends to be sweeter. That's because the female is generally fatter than the male.

He says some of his customers make their gefilte fish strictly from carp. Others use a 50-50 combination of carp and whitefish.

"Some people won't use carp at all," he adds. "They just use whitefish and pike. Some use a lake trout from Michigan, which has a lot of body and gives a good flavor when mixed with carp."

Regardless of which fish is used in making gefilte fish, an acceptable rule of thumb is to use two pounds of fat fish to one pound of lean fish.

"You know," Bralow says, "there are other uses for carp. One driver from out west told me about a dish they make with carp. They pull the skin off and make a lot of fine cuts and fill them with seasonings. Then they dust it with cornmeal and deep-fry it and almost all the bones disintegrate."

Returning to the fish ball subject, Bralow says that in making gefilte fish, you have to improvise. Sometimes, perhaps because of the fat content of the fish, the mixture of ground fish might be a bit more watery than at other times.

"I have women who come in and say the fish fell apart," he says. "Well, they might have done exactly what their mothers did, but if you see that the mixture is wetter than normal, you don't add as much water as the recipe calls for. Every time you cook, you have to change your ingredients. Often, when they run into anything different where they have to improvise, they don't, so the fish falls apart."

Toronto Star (ON)
FIN
LETTER, Wednesday, October 16, 1985 132 mots, p. A22

Couldn't bull be saved after losing in fight? Re, Antonio Gonzalez' letter in defence of bullfighting, Ignorant to condemn "la corrida de toros" (Oct. 8).

He asks that we do not condemn what we don't understand. He says bulls are bred to fight (does this mean they feel no pain?) and that their meat is given to the poor.

Phillis Lamoureux

Downsview - We don't care what you do with the meat after the kill - give it away or dump it - it's the manner in which the bull is killed that bothers us. Could the bull not be just marked in some way to show defeat and saved to fight again?

I shall continue to be "stupid and ignorant" and root for the bull - I'd rather be stupid than cruel. PHILLIS LAMOUREUX Downsview

Toronto Star (ON)
FIN
REVIEW, Wednesday, October 16, 1985 369 mots, p. F4

Mon Bijou Cafe better than fiction

Jack Miller

You've seen spots like the Mon Bijou Cafe in old movies and the occasional soap opera - a quiet, homey, old-fashioned room where an elderly well-dressed host or hostess greets you with a friendly smile. You expect to find such places these days only in fiction. But here is one for real, on Oakville's main street.

This is not to say, however, that you find only plain, old-fashioned home cooking here. Several of the dishes have genuine flair, as was proven early by my appetizer - mushroom caps stuffed with crabmeat and topped by a mild melted cheese ($4.25). My entree of rainbow trout ($9.95) was pan-fried in champagne and cream. The sauce was as rich and delicate as the ingredients would lead you to hope and the fish was cooked to perfection. My only complaint was the bones - more than usual for a "boneless" dish.

My wife ordered one of the specials, roast duckling ($14.95). It came with the day's soup - cream of broccoli (so-so). The duckling arrived well browned, full-flavored and colorfully presented. The meat was fairly tender although, as almost always with these birds, it was a challenge to carve (we're thinking of giving up on duck forever).

For dessert, my wife's ice cream with hot Swiss chocolate ($3.25) came with the sauce in a little silver pitcher on the side, so it really was hot. I tried blueberry pie and ice cream ($2.25) and envied her choice. The house white wine ($6.95 a half-litre) was soft and semi-dry. And the bill, including tax, was $45.46. - Jack Miller

The Star's daily restaurant review

TABLE FOR TWO Mon Bijou Cafe 138 Lakeshore E. Oakville 845-4140 General cuisine; seats 60 in two homey rooms; entrees $9.95 to $12.95, "light suppers" $6.95 to $8.95; full licence; open Monday to Saturday for lunch from 11 a.m. to 3 p.m., for dinner Tuesday to Saturday from 5 p.m. to 9.30 p.m., closed Sunday; wheelchairs must negotiate one step at the door; no no-smoking area (but they try to accommodate); reservations advised for dinner; takes major cards.

Toronto Star (ON)
FIN
REVIEW, Thursday, October 17, 1985 384 mots, p. H3

Davis plays Mahler's Ninth for drama

Ronald Hambleton Special to The Star

Gustav Mahler's Symphony No. 9 In D Major could be the liveliest deathbed soliloquy ever composed, and the Toronto Symphony under Andrew Davis played it for the high drama that it is last night in Roy Thomson Hall.

Not that Mahler was in fact dying, though he was never to be the same again after fate dealt him a series of hammer-blows - from deaths in the family to debilitating illness - that were enough to turn anybody's thoughts to death.

In the last years of his life, though he was still under 50, he was afflicted with thoughts of mortality, which he set out in this music, and there isn't another composer who could have said it quite like this.

In one way, the music comes across as the ramblings of a cynically humorous curmudgeon. He begins seriously enough, then

takes off on a grotesque parody of a country waltz, then kicks up his heels in a bit of showy counterpoint, and finally turns a

bit maudlin as he drags out the deathbed scene to the limit.

Military ending

It is complex music, at times over-written, but it is nothing if not beguiling with melody (often tantalizingly broken off) dressed in piquant and at times scarifying orchestration.

In fact the first movement is one dramatic climax after another, but brought to an end with a drift into magical silence. And the second is pure fantasy, as Mahler thinks up fresh ways to roughen up conventional three-quarter time, and tops it off with a bright military ending.

This kind of stuff is meat and drink and even dessert to a conductor like Andrew Davis, who can turn on a dime from serious probing of musical ideas to fantasy or whimsy, and can hold an audience spellbound as he draws the finest filament of sound from Mahler's extraordinary closing bars that lead to a prolonged silence before the applause dares to begin.

It's true that the busy third movement had some trouble with perspective, as Mahler had one section tumbling over another, and at times it seemed to go by too fast for Davis to fine-tune his gestures, but throughout the rhythms were lusty and the wit sparkled.

The symphony (played without intermission) will be repeated tonight and tomorrow.

Toronto Star (ON)
ME2
NEWS, Thursday, October 17, 1985 248 mots, p. D16

Nursing home fatal epidemic declared over

Paula Adamick Special to The Star

LONDON, ONT. - LONDON, Ont. - Life has returned to normal for residents of a London nursing home almost six weeks after a deadly bacteria hit the home, eventually claiming 18 lives.

The isolation unit at Extendicare London has been closed down and all residents hospitalized with bloody diarrhea symptoms have returned to the nursing home, except for one elderly male resident who remains in hospital in "poor condition," a local health official said yesterday.

Dr. Doug Pudden, medical officer of health for Middlesex-London health unit, said that all residents kept in the strict isolation unit in a third floor wing of the nursing home are "out" and he pronounced the epidemic as "over and finished."

Also stricken

The isolation units at both Meadow Park Retirement Home and Extendicare Sun Haven, which were also stricken with unrelated diarrhea outbreaks, were closed several days ago, Pudden said.

No new cases of diarrhea caused by E.coli bacteria have been reported at any of the three homes since Sept. 28.

The last case was diagnosed in a female resident from Sun Haven, in nearby Lambeth, and the woman's death brought the toll of E.coli victims to 19. Health authorities have said the case was "sporadic" and unrelated to the outbreak at Extendicare London.

Health officials suspect the Extendicare London outbreak was caused by unrefrigerated meat sandwiches contaminated by the rare strain of E.coli, which were served to both residents and staff at lunchtime Sept. 5.

Toronto Star (ON)
FIN
SPORTS, Friday, October 18, 1985 449 mots, p. F1

Vaive hopes he'll be getting more ice time

Frank Orr Toronto Star

Some evenings last season, Rick Vaive wondered whether he ever would get off the Maple Leafs bench. This season, the Leafs captain could figure he'll never see that pine again.

A slimmed-down, energetic Vaive carries much of Leaf hopes to swing up the National Hockey League standing. Last season, Vaive's spirits sank as low as the fortunes of the Leafs, who were the NHL's worst team.

After three 50-goal seasons, Vaive spent much of the 1984-85 campaign in conflict with head coach Dan Maloney, a friction resulting in bench time and a reduced workload. The result was a 35-goal season for Vaive.

This time, Maloney and Vaive claim harmony and, in addition to a refreshed outlook, the winger has a heavy workload, a situation in which he thrives.

Hefty stint

In Wednesday's overtime loss to Washington Capitals, Vaive was on the ice for 27 minutes and five seconds, a hefty stint. Defenceman Jim Benning played 27:25 but backliners can log more ice time because they skate less.

Vaive scored three goals and an assist and had a heavy load of penalty-killing, a very enervating assignment.

"(It was) one of the best games Rick ever has played," Maloney said. "He's in excellent condition and thrives on ice time so we'll give him a heavy load, working on two lines part of the time, the penalty-killing and power play units."

On ice time, Vaive almost agrees with the title of a bow-legged song: Too Much Ain't Enough.

"The more I play, the better I perform," Vaive said. "I'm in shape to play 25 or 30 minutes a game if they want me to do it. That depends on the type of game it is and how heavy our schedule is but I can take a heavy load."

Vaive, who will become a father for the first time next month, gave up tobacco three months ago, worked out on a bicycle and weights six days a week and abandoned a diet heavy with red meat for fish, chicken and pasta.

"They tell me you don't have to work as hard to digest the things I eat now and I feel good," he said. "I biked 15 kilometres a day all summer, worked on a special weight program and I have plenty of stamina now." Notes: Leafs' four wounded warriors will miss tomorrow evening's game here against Winnipeg Jets - defencemen Al Iafrate, out with a broken cheekbone, Borje Salming (stretched rib cartilage), Brad Maxwell (pulled hamstring) and forward Walt Poddubny (infected foot) . . . Leafs' Russ Courtnall acquired a gross misconduct penalty at the conclusion of Wednesday's game for his words to referee Kerry Fraser.

Toronto Star (ON)
SAT
SPORTS, Saturday, October 19, 1985 871 mots, p. C6

Squirrel, bear among culinary treats of nature

John Power

Hunters don't eat more meat than non-hunters, but get some of it from a different source, a place where plows, pesticides and fertilizers play no part.

Most nutritionists state wild game is better for you and the majority of sportsmen concur that it tastes better, too.

Nevertheless, legions of sometime game eaters disagree. They remember an overcooked venison steak that had the consistency of shoe leather, an underdone pheasant that clung to its bones or an unmarinated scaup that tasted more fish than fowl.

With some, the aversion to game is all in the head. Until one acquires a taste for something, perhaps it's better not to know what it is.

Folks not in the know tend to shy away from squirrel, beaver, muskrat, moose and other wild and wonderful fare. Yet, if they weren't aware what they were eating, they'd smack their lips.

Think of source

For some reason, people tend to think of the source when it comes to a game dinner, but associate supermarkets and butcher shops with ham, beef and mutton.

If the Power family happened to be feasting on the fruits of the chase, a neighbor would turn up his nose and exclaim: "How can you eat that stuff!"

Until the time he and his spouse came for Sunday dinner. After his third helping he leaned back, sufficed and contented, and complimented the cook: "Best roast beef I've ever had."

That's when he was told he'd eaten bear, not beef.

Wild game cookery is an art and to set out a superlative spread, the chef must know the game and cuts, as well as having a special desire to create culinary masterpieces from nature's bounty.

Wild game won't be "pot luck" if the cook cares and, equally important, the provider delivers it to the kitchen in good condition.

The first step is in the field. Ideally, upland game birds should be drawn then and there. This is especially critical when intestines punctured by shot could taint the meat.

Use shoulder strap

While the rubberized or plastic-lined game pockets in hunting jackets and vests are handy for stashing birds, you're better off to tote them on a shoulder strap where they will cool, preferably with the body cavity propped open.

Instead of rinsing it, wipe with a cloth, grass, moss or dry leaves. The same goes for game.

Water will speed spoilage by encouraging bacterial activity.

Big game must be eviscerated on the spot. Hang it in the shade when you get home or back to camp, whichever comes first.

Incidentally, ignore advice about slitting the throat to bleed it. Most game is adequately bled when shot.

How long it should be hung or "aged" depends on species, age, habitat and weather. The ideal hanging temperature is 32F to 38F (0C to 3C). Spoilage begins when the mercury reaches 40F.

Twice as tender

A corn and grain-fed deer is bound to be twice as tender as one off the Precambrian Shield, where it subsists on twigs and acorns.

The southern deer may be tender as butter without being hung, whereas a northern whitetail may have to be aged for more than a week.

Transporting it home from the hunting grounds is a key. Don't buy that balderdash about hiding the carcass so the sight of it won't offend a bleeding heart - unless, of course, you're ashamed to be a hunter, in which case you'd better hang up your gun for good.

If you don't have a truck or trailer and are travelling in a passenger car, tie the carcass on roof racks where it will stay cool. Never across the hood, for the opposite reason.

If going by plane, you have good reason to be nervous about fish and game that you haven't brought aboard as hand luggage.

I still bristle about a trip from a Quebec safari, aboard Air Canada. I had limits of brook trout, lake trout, salmon and caribou, all neatly boxed and marked "Perishable - Keep Frozen."

A rotten shame

After several days of a September heat wave, Air Canada finally found the boxes on the floor of the Toronto Terminal air cargo depot.

Not only was it a rotten shame - literally speaking - but Air Canada was quick to point out their liability was limited to 50 cents a pound - without even an apology.

Regulations forbidding the hanging and butchering of game in establishments that handle livestock probably put the ball in your court. Not to worry.

There are several books on the market with illustrated step-by-step instructions for skinning and butchering.

Do it. You'll take pride in being involved from tundra to table, so to speak.

You'll derive satisfaction from cutting, wrapping and labelling steaks, roasts, chops, stewing meat and ground venison. Deerburger and mooseburger are first-rate but, being very lean, it should be mixed with pork fat.

Also, take care to remove loose hair from the meat before packaging. As well as being unappetizing to the eye, it can do the same to the palate.

Besides being good for you, properly prepared game is without peer as a gourmet's delight. Serve it to appreciative friends, but never give it away.

Toronto Star (ON)
SAT
NEWS IN HOMES, Saturday, October 19, 1985 1227 mots, p. E18

Freeze new pantyhose for prolonged wear

* This is a column in which readers exchange useful tips. Readers should be aware, however, that The Star has not tested the ideas and that they may not be applicable for all readers or under all circumstances. * Send your suggestions to: Reader Exchange, The Toronto Star, One Yonge Street, Toronto M5E 1E6. Please write clearly on standard letter-sized paper and on one side of the page only. And please do not send self-addressed, stamped envelopes, as personal requests cannot be answered because of the volume. The most interesting tips will be published and a $10 prize will be awarded for the best of the week.

A $10 prize goes to Marie Shadgett of Peterborough who writes:

When baking muffins, fill muffin cups and allow to sit on countertop for 10 to 15 minutes before putting in the oven. This allows the levelling agent to work. Muffins rise much better.

To prolong the life of pantyhose, wash and rinse when purchased. Drop wet hose into a plastic bag and freeze solid. Let thaw or rinse in warm water. Hang over line or shower rod and let dry. This really works wonders.

* * *

To remove latex and oil base paint from your hands, pour a capful of vegetable oil onto the palm of your hand, rub both hands together (as if applying hand lotion) until paint is removed. Pour a small amount of dishwashing detergent onto greasy hands, rub hands together and wash in warm water. V. Taylor, Agincourt

* * *

To stop the confusion of which plug is which when you have your electrical appliances in the same outlet, apply a few drops of nail polish to one plug. You will instantly see the difference and not pull out the wrong plug.

I recently purchased a white dresser at a yard sale. The previous owner obviously used it for a child and had stuck stickers all over the front and side.

Three applications of lemon oil rubbed all over the stickers and some gentle peeling and scratching removed all but two pictures. I used two applications of correction liquid for typewriting paper on the appliques and that covered them beautifully. I used an empty spool of thread, cut in half across the centre and screwed the spools on the drawers for knobs. They too were painted with correction fluid. Pearl Cann, Port Hope

* * *

Prices per kilogram can get very aggravating in the supermarket. There is a quick way to figure them out without using a calculator.

Take the price per kilogram, divide in half and subtract 10% of the remainder. Thus meat at $5.50/kg becomes $2.25 minus 23 (10%) $2.02 per pound.

For gasoline, shift the decimal one digit to the right, divide in half and deduct 10%. Thus, gas at 45/litre becomes $4.50 divided by two $2.25 minus 23 $2.02/gallon. This takes a little practice but can be valuable. Jim Dickson, Mississauga

* * *

Could anyone tell me where I can purchase stretchy slip covers for a chesterfield and chair for our cottage? I used to be able to buy them in department stores

Also, I keep a pair of clean, white gloves handy to clean my crystal chandeliers. I spray the crystal with glass cleaner and wipe them with the right hand glove and polish with the dry, left hand glove. The gloves go into the wash. Mrs. J. Polson, Toronto

* * *

Reverse the top window with the screen of your storm door to keep pets from damaging or going through the screen.

My ironing board is the handiest item in the house. I use it to put my sewing machine on - it's so easy to adjust to the proper height. My husband made a work top for it and now I have a convenient table for craft work. It is also good for an extra buffet table. Small pets can be groomed on the ironing board.

Rinse flannel in vinegar and water to soften. Vinegar helps make wool soft and silky. Vinegar will remove grass stains from woolly materials (two tablespoons vinegar to one pint of water). Soak stain and then brush with a nail brush.

Jam stains can be removed by dipping stained area in one pint of water containing two tablespoons of vinegar. If the color of material is not fast, use tepid or cold water. Afterwards lay a folded cloth underneath the stain and dab with another cloth, around the edges of the stain.

Spaghetti will not stick together if you add a tablespoon of oil to the boiling water.

A teaspoon of lemon juice added to the water before you cook your rice will keep the rice white and the grains will not stick together.

To keep dumpling batter from sticking to the spoon, dip the spoon into cold water before putting it in the batter. Cynthia Mills-Cockell, Omemee

* * *

Does anyone know where to purchase men's 100% polyester slacks in check or plaid patterns? These were previously available at Sears. We have tried many places in Toronto with no luck. Elaine Wareham, Bramalea

* * *

When we bought our home a few years ago, we had a silverfish problem, I finally got rid of them by sprinkling dry epsom salts in all cupboards, drawers in the kitchen and bathroom as well as clothes closets, virtually anywhere I saw silverfish. Evelyn Jamieson, Bowmanville

* * *

When painting woodwork, cover the doorknobs, locks and other hardware with a generous coat of petroleum jelly. If paint splashes where it shouldn't, it can be wiped off easily.

For dishwashing, use a teaspoon of bleach in the dishwasher once a week. It helps keep tea and coffee mugs free of stains. Dilute the bleach with one cup of water and pour it around the rim of the bottom of the dishwasher immediately before starting the washing cycle.

Similarly, if someone in your house has a cold, a teaspoon of bleach in the dishwasher will kill the germs.

Insulate windows against cold or heat by hanging plastic linings behind the drapes. The linings can be attached to the same hooks as the drapes. Mrs. B. Hockridge, Scarborough

* * *

We have had a frame cottage for 46 years. Years ago, we were advised that to keep the cottage free from mice, one need only strategically put cloves around the place. When we close the cottage (usually on Thanksgiving Day,) we sprinkle a dozen or so cloves inside the doors as well as two or three dozen on an old sheet on each mattress, couch or sofa.

On the Victoria Day weekend, the cloves are dumped from the sheets on the beds and swept up from the floor and put into a cardboard box, ready for the following Thanksgiving close-up.

The cloves have to be replaced every 25 to 30 years as eventually they dry out. We get our cloves from our neighborhood delicatessen, which orders a couple of pounds for us. There is no nasty or long lasting smell from the cloves but the mice can smell them and won't come near the place. A. Fred Haywood, Oshawa

* * *

To pin up a recipe card or clipping while baking, use a fridge magnet to secure the paper to anything metal such as the stove vent hood, the fridge, a metal cannister or cupboard handle. Simple, but it works well for me. Chris Morrison, Mississauga

* * *

Toronto Star (ON)
SAT
NEWS, Saturday, October 19, 1985 2058 mots, p. A1

Hunger in Metro: a gnawing crisis

Ellie Tesher Toronto Star

In a city bustling with business, you spot the most destitute, the hungry, homeless people who carry their pantry around in two plastic bags.

Discreet citizens look away as desperate souls pick through garbage bags outside meccas of fine cuisine and along busy mainstreets.

But there are thousands more that affluent Metro residents don't see unless they join the frontline movement to feed the hungry. There they'd discover the hungry are children, mothers, refugees, young men, seniors, working people, the chronically unemployed, transients and former psychiatric patients.

They are visible at the burgeoning food giveaways - church basement breakfasts, soup kitchens and free food depots.

More hunger

Last August, The Star's Walter Stefaniuk reported the grim reality of food shortage affecting homeless people and those on welfare assistance who couldn't stretch their budget to last the month.

Two months later, the situation has worsened. Hunger is spreading like a disease. Now experts like Dr. Chandrakant Shah, a leading University of Toronto professor of preventative medicine and pedriatrics, warn that the long-term malnutrition hitting Metro's hungry leads to serious health consequences and economic woes.

In 20 years, Metro will feel the serious effects of neglecting this hunger, Shah warns.

"We'll see young adults with all the chronic illnesses from obesity due to filling on cheap, high-calorie, poor-nutrition foods. We'll see a population whose learning disabilities from malnutrition lead to unemployment. These people will be less able to fit into the mainstream economy and be less productive."

That's the future. But hunger today is already a matter of life or death. John Brown, 65, is a shocking example. He wept when given a free

cup of coffee recently. He had eaten one handout meal a day for the past week.

Gets credit

"I get it on credit at a restaurant where they know me," he said at a food depot called Streetlink as he picked through free fruits and vegetables. His single room includes a hotplate but no fridge. Getting to hostels for free meals would mean using public transit, which Brown can't afford.

His income from social services is so inadequate, it only took a computer glitch to upset his life. When he turned 65, the computer spit out his medical disability coverage (he has cancer) without kicking in his old age pension and supplement. So no cheque had arrived for eight days of a new month. It could take months to catch up, but meanwhile, Brown has to eat.

Once, Canada's social safety net - old age pensions, family allowance, family benefits and welfare assistance - assured Brown and millions more they would at least have food and shelter. Today, thousands of people fall through widening gaps in the net - forming a sad, swelling underclass in urban centres like Metro. The statistics prove it. * Up to 600 new cases a month of people needing food and help, people who have never before been to social agencies, are reported by Capt. Gordon Bobbitt, head of Metro's Salvation Army family services. * At the Scott Mission - traditionally, a soup kitchen for transients - the numbers of families seeking food soared by 33 per cent from 1982 to 1985, says Dr. Alex Zeidman. Last month, 88 families a day came to the Spadina Ave.-College St. centre to pick up free groceries. An emergency handout lasts two to three days. * One small Bloor-Christie area food depot that mostly sees single street drifters and roomers feeds 1,200 people a month and expects to feed 1,500 by winter. * Streetlink, set up near the Toronto (Don) Jail to counsel and help families of inmates, hands out grocery bags equal to 1,000 meals a month to 250 families in the general community. * In a Regent Park housing project, Bev Barbeau opens her apartment four days a week to dole out surplus food gathered by Second Harvest volunteers for 227 sole-support mothers and their children. On most days up to 200 show up at Barbeau's door. Many say they would go hungry if the perishable fruits, vegetables and bread were not donated. * A school program in Toronto hands out a mid-morning snack and nutrition talk in 31 public schools. Says teacher Mary Wybrow: "We found a third of our class of 25 Kindergarten children had no breakfast at home. They were really tired or really hyper in the classroom." * In one west-end school, a survey last year showed that 25 per cent of 486 children had no food to eat before noon. In Grades 4 and 5, the number jumped to 40 per cent.

Hunger spreading

Experts say the hunger level has spread critically over the past five years:

"It's worse here than in Vancouver (known as a haven for transients and street youth)," says the Salvation Army's Bobbitt.

"There's a new aspect to hunger in Metro Toronto. We're seeing far more families in need of food, plus people suffering prolonged unemployment; far more people who are working full-time and just not making it; single mothers who can't feed their children; and young men and women in rooming houses who can't afford rent and food.

"We used to have seasonal demands for food - they rose in the winter when people bought heavier clothing or paid utility bills. Now there's no slump through the summer months.

Before, 80 per cent of people the Salvation Army helped were on government assistance of some type. Today, their workers are seeing a different type, people who are new to the social service system and haven't adjusted, he says.

Bobbitt says all 10 Salvation Army depots across Metro are beseiged by needy people. "Families come in after being evicted or laid off work, or when a crisis hits, and they have nothing. No food in the house at all."

"You just run out. I wake up with headaches from the kids saying there's no milk. We're always fighting about food. The other day when we got free hamburgers, it was the first meat in more months than I can remember." - Pat Cole, 43, mother of five.

The impact of hunger is "worse today than during the Depression," in the opinion of Rev. Dennis Drainville, an Anglican minister who runs Stop 103 food depot.

"Then, there was no consciousness that unemployment for one million people could be acceptable. The dream was everyone would one day get work. "It was not as awful as it is today for young people and women. They know they face a bleak future which makes them rely on the system."

In countless Metro homes, there is little food. Over the past weeks, I saw children whose pale, skinny appearance set them apart from the well-fed; young, gaunt men who know more soup-line schedules than baseball scores; tired, hopeless mothers deceptively fat from cheap, filling food.

I met single mothers on welfare who made the rounds of food depots and church kitchens the way middle-class folks scout out supermarket specials. Their welfare cheques and family benefits can't stretch to cover normal living. With rent and utilities fixed, they are forced to tighten up on food.

Says Drainville, who wrote a paper on poverty in Canada for the Anglican Church: "The social programs haven't kept up with inflation, price hikes or rent increases, so people on assistance are getting proportionately less over the last five years.

Part of system "Hunger has become so widespread, people use the food handouts as part of the system." * Ivy Chrysler, 27, mother of three, is on welfare while her husband goes to school in hopes of getting off the rolls of the unemployed. Her 8-month-old baby requires special soybean formula for allergies. It costs $5.99 for a tin that lasts five days. Welfare allots her $11 a month for it. * Kelly Jones, 14, waits in a food lineup on a school morning to pick up fresh fruit and vegetables. There was nothing in the house for lunch that day. "Nothing. I had the last cereal for breakfast but there was no milk." * A 54-year-old mother in a free grocery lineup, embarrassed to give her name, says she has only tinned soup, two boxes of cereal and half a quart carton of milk left for her sons, aged 8 and 11, though it is near the beginning of the month. "It seems to be getting worse for me. All the bills came in at once."

Canada's poverty and hunger levels are, fortunately, a far cry from mass starvation, as in Ethiopa, but experts say such a comparison is not relevant - the point is that Canada is an affluent country where one segment of the population is going hungry.

Nutrition specialist Dr. Shah says low-level deficiency of iron leads to lethargy, learning and attention problems and susceptibility to infections.

Among girls, malnutrition commonly causes obesity and results in high blood pressure, diabetes, heart problems and low self-image which brings added psychological and social problems.

Babies at risk

Poor diets for pregnant women put their babies at risk, Shah says. "More babies die. The incidence of infant mortality and premature births are twice higher than among average-income people. There are more problems at birth, such as breathing difficulties and brain hemorrhages."

He insists that poor people don't just eat less nutritious foods because of lack of knowledge. "They know what good food is but can't afford meats, and don't have easy access to supermarkets, which don't locate in poverty-struck areas." "Food prices get me down.I go to spend $30, it ends up costing $50 and I have to put everything back. I need that extra money for my son's winter boots. So I go to the food banks. I mostly eat spaghetti. That's why I'm fat. - Michelle Riscica, 21, mother of a 3-year-old.

Says Drainville in his Poverty in Canada report: "Most Canadians believe that the situation is not that bad. This is a measure of their own material affluence as well as a false understanding of the state of social services in Canada."

He says hunger is the direct result of lack of affordable housing and inadequate income. "The last week of the month is called "hunger week' by many welfare families."

Their stories weave a tableau of personal crises:

Janet, 38 is married and has a 10 year old. Waiting at the Scott Mission for groceries, she said: "I work part-time and make $50 a week. But with my husband on disability payments of $425 a month and my rent at $325, I still run out of food sometimes."

Joseph Nadeau, 27, begs for food at the corner of Bloor and Spadina. He sleeps in a nearby park, even in winter. Laid off his job as a landscaper since last year, he gets food handouts from Stop 103, "but that goes in three days."

John Libovitz, 22, hangs around Stop 103 for the cookies and coffee as much as for grocery bags of canned meats, soups and fresh produce. A Barrie, Ont. native, Libovitz worked in landscaping and construction until he was laid off. His room at Annette and Keele Sts. costs $54 a week and welfare pays $180 every two weeks. His cheque was late in the mail and the strapping six-footer said he had no money at all for food.

"New poor'

"I'm too proud to ask my parents for help. All summer I worked. Now it's very different - at night I just sit in the house; no TV, nowhere to go."

Says Lorna Seaman, Toronto public health nutritionist and consultant to the Food Advocacy Coalition of Toronto: "There is an urgent need for food among the "new' poor: people recently unemployed; on welfare for the first time in their lives; young people just out of university who can't get jobs; the middle-aged and middle-class whose jobs became redundant."

Hardest hit by hunger are single mothers and their children, experts agree.

Many pay exorbitant rents compared to their incomes from government support. Budgeting by buying in quantity is difficult. They lack the money to pay for bulk foods, transportation to get to discount outlets and have minimal storage space in cramped apartments.

They run out of money and food between receiving family benefits and family allowance cheques. During "hunger week" children get ketchup sandwiches for lunch, or are kept home so they won't be embarrassed.

Toronto Star (ON)
SAT
TRAVEL, Saturday, October 19, 1985 1060 mots, p. G27

England's old York a rare medieval gem

Christiane Bird Special to The Star

YORK, ENGLAND - YORK, England - In the early morning, a man carrying a large iron key climbs up the steps of Bootham Bar. He turns an immense lock and a black grill gate swings inward, opening the city wall. Another day in old York has begun.

York, in the lonely northern moors of Yorkshire, England, is a city like few others. A perfectly preserved medieval gem, it's filled with ancient walls and bridges, abbeys and churches, alleyways and cobblestoned streets.

Old York is about as far away from New York as you can get. Where New York has 7 million-plus inhabitants, old York has about 100,000. Where New York has modern skyscrapers, old York has Roman towers. Where New York is awash in its present, old York is immersed in its past.

Yet there is a connection between the two cities. New York was named after the Duke of York in 1669, following Dutch governor Peter Stuyvesant's surrender of Nieuw Amsterdam to the British. In York's Guildhall is a plaque acknowledging the debt:

Living chronicles

"To the ancient city of York, whose storied monuments and living chronicles enshrine so great a part of the history of the English-speaking race, this tablet is affectionately inscribed as an expression of goodwill from her godchild in America. The City of New York, John F. Hylan, Mayor, July 18, 1924."

York was founded as a Roman military camp in 71 A.D., but most of the architecture that is still evident dates back only eight centuries or so, to the medieval era.

Almost encircling the oldest part of the city is a restored 13th-century wall, which pedestrians can walk along. You climb up onto the wall via one of four gates or "bars" and once on top walk down a narrow walled pathway with numerous openings for peering out into the backyards of York.

To walk the entire wall takes about two hours, and the most interesting section is between Bootham Bar and Monk Bar, where strollers have views of the famous York Minster.

Carved steeples

York Minster is England's largest medieval cathedral. Built of a light gray stone, it has an airy, almost ascetic feel despite its glorious stained-glass windows and elaborately carved steeples. One year ago the cathedral's roof caught fire, and it has still not been completely repaired.

In the undercroft (underground vault) of the cathedral is a most unusual exhibit - an excavation of a Roman army camp that was discovered in 1967 by builders working to preserve the church. Among the eerie items on display are Roman walls, a well filled with coins and pottery shards, and a pastel-colored fresco.

Another recent archeological find can be seen at the Jorvik Viking Centre. York fell to the Vikings in 867 and remained a Danish trading post until 944.

The museum is divided into two parts. The first is a Disneyesque ride through an ancient Viking settlement; the second is a museum display. Compared to the undercroft, where you can actually feel the ghosts of the past, the museum seems too modern and commercialized. Nonetheless, long lines form outside its door. To avoid a long wait, get there when it opens at 9 a.m.

Another popular York museum is the Castle Museum. Housed in a pair of stately 18th-century prisons, this is a folk museum that focuses on the lives of ordinary Yorkshire men and women.

Metal soldiers

The displays here, fascinating and seemingly endless, include everything from metal toy soldiers and Victorian costumes to a working mill where you can buy whole wheat flour and a "condemned cell." The most elaborate exhibits recreate life-size street scenes from the Victorian era.

Just outside the Castle Museum is the magical Clifford's Tower, a round white structure built on a mound of green grass. The steps leading up to this monument are steep but the climb is worth it. You can almost hear William the Conqueror - who built a now-destroyed castle on this same site - calling to his men.

Clifford's Tower is especially beautiful at night when, along with other ancient structures in the city, it is lit with huge floodlights.

The best part about visiting York is walking its streets, many of which were developed along the original Roman city plan. Two of the major thoroughfares are Petergate and Stonegate, both of which begin near York Minster. "Gate" derives from the Danish word for "street," and is a legacy from Viking times.

Although neither Petergate nor Stonegate is particularly long, walking along them can take hours. First of all, there are the tiny shops to explore. Then there are the architectural details. At No. 35 Stonegate, for example, you'll find a ship's figurehead above the door, while at No. 33, there's a pixieish red devil guarding what was once a printer's shop.

On the corner of Stonegate and Davygate is a York tradition called Betty's. An elegant glass-enclosed cafe, it's known for its mouth-watering pastries and scones.

Street of butchers

One of the oldest sections in the city is the Shambles, a street of whitewashed half-timbered houses that lean in upon each other. The Shambles was once called "Fleshammels," or street of the butchers, and the hooks above the shop doors were used for displaying meat.

The Shambles is not the only street in the city named after a trade. There's also Spurriergate, where spurs were made, and Skeldergate, where the shield-makers lived. Best of all is Whip-Ma-Whop-Ma-Gate, the "street of punishment," where prisoners were whipped.

Running in between York's major streets are alleyways with intriguing names such as Coffee Yard, Patrick Pool, Black Horse Passage and Finkle St. A good way to explore these back lanes is via a delightful book called "A Walk Around the Snickelways of York," by Mark W. Jones (The Ebor Press, about $3.)

There are pubs throughout the city, one of the most famous being the Black Swan Inn on Peasholme Green. The inn is almost always filled with young people, both because of a university that is based here and because London is only 209 miles away.

With all that it has going for it, it's no wonder that York swarms with tourists during the summer season. Getting a hotel reservation at this time is extremely difficult, especially because the city is about 400 beds short.

Toronto Star (ON)
SAT
TRAVEL, Saturday, October 19, 1985 760 mots, p. G24

How Fortnum & Mason got started in business

Margaret Ness Toronto Star

* I've often wondered when I've passed the famous department store Fortnum and Mason on visits to London about the two figures on the front of the store. I assume they must represent the founders but what is the story? - Muriel de N., Toronto

* The figures (almost four feet tall) are indeed the founders, William Fortnum and Hugh Mason. Both are dressed in the elaborate waistcoat and breeches of their day (more than 200 years ago). The original William was a footman to Queen Anne. His job was to replace all the palace candles the next morning. Many were only half-burned and these he sold. Mason was his landlord in St. James's Market. Soon impecunious nobles not only bought the candles but were asking the two men for other provisions. A partnership evolved and a first small store. Later, the firm became so well known that officers in the Napoleonic wars sent for shipments of wine and cheeses. Incidentally, the chimes were made by a firm that had been making bells since the reign of Elizabeth I. They were also responsible for Big Ben on the Houses of Parliament, the bells of Westminster Abbey and Great Tom at Oxford. * We like to eat local food and would like to know what we should order on a trip to Switzerland. The main dishes, that is. - Mrs. Thomas, Barrie * Cheese dishes, in the French section, as cheese fondue and, even more typical, raclette, with cheese melted on an electric plate in full view, until it's crisp. It's then served with boiled potatoes and pickles. In the German speaking areas, there's bratwurst. Also try Berner platter, a plate of sauerkraut and boiled potatoes served with smoked meats and sausages, a nation wide favorite that originated in Berne. Another good choice is geschnetzaltes, minced veal boiled and served in wine sauce. Lucerne gave to the Danish menu Kugell-Pastele, a small pie filled with chopped meat and mushrooms. * My husband has been ordered by his doctor to spend the winter in a dry climate. What would the temperature be like in Arizona? - Mrs. W., Orangeville * Tucson should be around 23 Celsius (73 Fahrenheit) with a low of 44F in November; January 18C (64F) and 37F; March 23C (73F) and 44F. April soars to 28C (82F) and 51F. There's very little rain during this time. Phoenix has almost the same temperature. But all Arizona isn't that warm. Flagstaff, for example, dips down to the 50s and 40s Fahrenheit during the day. * We're retired but are young at heart and plan a two- or three-month trip to Europe on our own, ending in London, but wish to leave beginning of February. Where can we start for relaxation and warmth and then continue northward? - Mrs. K.L., North York * February isn't very warm, even along the Mediterranean coast. Average temperatures range for Portugal's Algarve in the low and mid-60s Fahrenheit, Spain's Costa del Sol, around 17C (63F) and France's Riviera, in the mid-50s F. All three have an average of around six or seven days of fairly heavy rain. Lows run from low 40s F on the French Riviera to high 40 F in Portugal and Spain.

Even the Bay of Naples area and Rome aren't warm, about 13C (55F) with a low of 5C (41F) and some 10 days of considerable rain. These temperatures are contrary to most people's belief. If you'd consider starting at Gran Canaria (one of the Canary Islands off the west coast of Africa), as I did at that time of year, you'd find that Las Palmas, the capital, has an average temperature of about 22C (71F), with only some five days of consistent rain. Then fly to Morocco and go either to Marrakesh at 20C (68F) or north to Fez (my favorite) at 17C (63F). Then perhaps on to Gibraltar for a few interesting days at 16C (61F). A travel agent can arrange such an itinerary. The border is now open between Gibraltar and Spain, so onto the Costa del Sol, or the Algarve or Riviera. From there, your choice is wide. Paris in March is around 12C (54F) and in April, 16C (61F); Amsterdam in April around 11C (52F) and London, 13C (56F). * Questions to Miss Ness should be brief. Write to her, do not phone, c/o Star Travel Dept., The Toronto Star, One Yonge St., Toronto M5E 1E6, and include your address for a personal reply in case your query has previously been dealt with in the column.

Toronto Star (ON)
SAT
BUSINESS TODAY, Saturday, October 19, 1985 91 mots, p. D4

Ontario expects its beef producers to get subsidy soon

CP

OWEN SOUND - OWEN SOUND (CP) - The Ontario government is "on the verge of signing" a red meat stabilization agreement with the federal government, says a policy adviser to Ontario Agriculture Minister Jack Riddell.

Lou D'Onofrio said yesterday the agriculture ministry is "very optimistic" after a meeting in Ottawa Thursday between Riddell and his federal counterpart, John Wise. He said Ontario farmers will have the benefit of the stabilization plan by Nov. 1 and Ontario wants payments to be retroactive to Jan. 1, 1985.

Toronto Star (ON)
SUN
REVIEW, Sunday, October 20, 1985 740 mots, p. G2

Le Poulbot caters to serious eaters After I had spilled a soda water on Wolfgang Puck, chef/owner of Spago in Los Angeles, and we had moved to another table in the Sanssouci dining room at Sutton Place Hotel, he gave me his theory about hotel res

Most good chefs never last in a hotel, he said, because good ones want to be creative and change the menu to take advantage of fresh seasonal foods as well as their moods. But a hotel chef must run everything by the food and beverage manager, the general manager and sometimes the vice-president of the chain. Then they must all taste the changes and make executive decisions.

David Kingsmill Star food writer

But all Puck has to do is decide what's going to be cooked in the morning, and tell the printer to change the menu. And that's why, said Puck, a good chef doesn't last more than a few years at a hotel; he leaves and opens his own restaurant.

Christian Hy and Gerard Delcayre would like to keep Le Poulbot on Yonge St. a secret for awhile. The small restaurant opened a little more than two weeks ago a few blocks north of Davisville. The interior decorations haven't been finished, it only has a wine and beer license for now, and the owners have barely adjusted to the change in dimensions. Delcayre, you see, is from the The Four Season's renowned restaurant Truffles and Hy was a captain at the same hotel. Much larger kitchen, much larger clientele.

Two things strike you right away at Le Poulbot. Hy is French, from the Nice area. And when he talks to you about food, he knows what he's talking about. The other is the greenboard menus on the wall; they can change with the swipe of a brush and the food and beverage manager isn't going to scream. And the prices are right; the most expensive item is a grilled steak with shallots for $7.75.

Boston lettuce and watercress, washed, dried and served room temperature so their flavors can come through, are arranged around a large round of goat cheese sitting on a crouton and sprinkled with chopped chives ($4). The cheese has been run under the heat so that it comes warm and full of fragrance and the combination of all the flavors and textures is superb.

One soup of the day was cream of lettuce soup. It's equally superb and even more so when you consider the charge for it is $1.50. The smooth liver pate (maison) marinated in brandy has the rich taste of confit ($2.25), and the seafood salad is full of fresh mussels, shrimp and red snapper swirled with a smooth white wine sauce that allows all the tastes breathing room ($3.50).

Perfect calf's liver ($7.50) is cooked with vinegar that has been boiled down to rid itself of the acid and then napped with a white wine sauce. It literally couldn't be better.

Coquilles Saint Jacques ($7.50) is French for scallops but all too often it is translated by the English as scallops in a mornay sauce that is usually too floury and cheesy to do justice to the delightful seafood. Coquilles here are anything but the bloating overcooked standard. Bay scallops are lightly cooked to retain their juiciness in a cream sauce with julienned vegetables designed to complement the scallops in both taste and texture.

Tender pork chops ($6.25) are sauteed, enhanced by a deglace and then blanketed with a prune sauce that is not overly sweet. And three lamb chops ($6.25) are grilled with rosemary. The lamb chops invite the only criticism: Although I love the flavor fat gives meat, and I'm not adverse to amounts that make heart specialists cringe, the chops were too fatty. Even I had second thoughts about health. The taste, however, quickly dispelled them.

It's a place to eat rather than a place to eat and be seen. Delcayre and Hy are not trying to impress anyone with the decor, but then again, they haven't finished decorating. Dinner for two with wine costs between $35 and $40.

TABLE FOR FOUR Le Poulbot 2009 Yonge St. 481-1862 French; seats 36; entrees $6 to $8; wine and beer; open lunch 11.30 a.m. Mon. to Fri., dinner Mon to Sat. from 6 p.m.; no facilities for handicapped; no non-smoking area; reservations accepted; takes Visa, Amex and Mastercard.

Toronto Star (ON)
FIN
REVIEW, Monday, October 21, 1985 398 mots, p. D3

Great spot for families Usually when an historic home is turned into a restaurant, it's a big, grand old place, but except for looking plenty old, The Unionville House is about as far from that model as you can get.

This tiny frame bungalow, of utterly unpretentious architecture, has not been refurbished to make it look lush or sleek. Two of the three rooms in the restaurant are so small that they normally hold no more than eight people apiece (which makes them great for family dinners).

Jack Miller

But the place is homey, the service is cheerful, and the food has a gourmet touch.

Because of this, the little old home has become such a dining institution that you really should not chance going without a reservation. And if you're booked for an early dinner and arrive overly late you may be out of luck, because each table likely will have its own party due for the next sitting at 8 p.m.

For starters on our latest visit, my wife and I enjoyed a rich cream of carrot soup ($2.25) and a smoked-salmon pate ($3.95) that was spectacular - as light and fluffy as a fresh marshmallow.

The lady's main dish was pork tenderloin ($11.85) done with Dijon mustard, white wine, cream and a touch of garlic. It was delicious although the serving, built around three silver-dollar-sized slices of meat, was tiny (most entrees here are small, which we usually applaud, but this was something else). I ordered trout ($10.50), pan-fried in sweet butter and boned, and it had the great taste of a fish just snatched from a cold stream.

Desserts (two for $6.50) were a chocolate torte that was good, and a walnut pie that was great. The pie came with a big bowl of whipped cream on the side, which we ladled onto both plates. The bill, including a $7.95 half bottle of house wine (Moreau Blanc) and tax, was $48.18. - Jack Miller

The Star's daily restaurant review

TABLE FOR TWO Unionville House 187 Main St. Unionville 477-4866 French cuisine; seats 35 to 40 in three rooms; entrees $9.95 to $15.95; wine and beer licence; open for lunch Tuesday to Sunday from noon, for dinner Wednesday to Sunday from 6 p.m.; no wheelchair access; no no-smoking area; reservations essential; free parking; takes major cards.

Toronto Star (ON)
FIN
NEWS, Monday, October 21, 1985 1089 mots, p. A1

Charles, Diana stage friendly spat during 'intimate' TV interview

Stephen Handelman Toronto Star

LONDON - LONDON - Prince Charles and his wife Diana staged a friendly marital quarrel last night in full view of millions of British television viewers.

"Most husbands and wives find they often have arguments," the 36-year-old heir to the throne joked in reply to a question about their well-publicized tiff on the Swiss ski slopes several years ago.

"But we don't," insisted Diana.

"Occasionally we do," Charles continued, smiling.

"We don't," repeated the princess.

Both laughed before Charles returned to the subject of skiing and said, "I go on longer sometimes."

"Yes, but I'm faster," said Diana crisply.

"It must be absolute hell living with an ancient old thing like me," Charles said at another stage in the interview.

Grinning at his wife, Charles added quickly, "I think she'll keep me reasonably young."

The royal couple were facing the cameras for a rare "intimate" TV appearance on the eve of their tour of Australia and the United States.

The unstated purpose of the interview was apparently to counter an article about them that appeared recently in the American magazine Vanity Fair. The article, by editor Tina Brown, a Briton, suggested that the couple had few interests or friends in common, said Charles had come under the influence of spiritualists and spent much time trying to contact his late uncle, Lord Mountbatten. It said Diana often dances alone in Kensington Palace to recorded pop music on a headset.

Private thoughts Sir Alistair Burnett, the interviewer, never referred to the Brown article, but most of his

questions related to it. Charles and Diana answered in an informal fashion, only occasionally betraying nervousness.

In the plush drawing room of their home in Kensington Palace in London's West End, they revealed their private thoughts about vegetarianism, fame and critics.

The blonde 24-year-old princess shed once and for all her "shy Di" image with frank comments about living under the world spotlight.

"There's too much about me in the newspapers," she said. "It horrifies me when something happens like a bomb, and they'll put me on the front page."

Her husband agreed.

"You have one group building you on a pedestal, and then you have a separate brigade trying to knock you off the pedestal," he said.

Newspapers and magazines around the world have claimed that Charles is heavily involved in spiritualism and that Diana is domineering, doesn't get along with her sister-in-law, Princess Anne, and spends a fortune on clothes.

Anne's biggest fan

Diana said she was Princess Anne's "biggest fan. What she crams into a day I could never achieve."

And contrary to popular belief, said Diana, she does not spend a lot of time buying clothes.

"Clothes are not my priority," she said. "Fashion isn't my big thing at all. I do think there's too much emphasis on my clothes.

"(But) I couldn't go round in a leopard skin or something."

The princess said her clothes must be practical and not have skirts that blow up in the wind or short hems "because when you bend over there's six children looking up your skirt."

Charles, who has made headlines in recent months for his controversial ideas on parapsychology, vegetarianism and alternative medicine, admitted some people might think him "eccentric."

"If you only eat meat and no vegetables, no one complains, but if you just eat vegetables, then all hell seems to break loose," he said.

He insisted that advancing new ideas was one of his roles as a future monarch and that he wanted to remain open-minded.

"Other ways of looking at a person, as whole, not a machine, are important," he said.

Late uncle

Referring to the ouija board reports, Charles said, "I don't even know what they are."

He said he does not, nor would he necessarily want to try to contact Lord Mountbatten, who was killed in 1979 when the Irish Republican Army planted a bomb aboard his boat.

"It's very easy to reduce my expressed interest in this area to the level of absurdity," he said. "I'm fed up with getting letters from people all the time saying, "Don't touch the ouija boards.' "

All profits from commercials during the interview, which included scenes of the couple playing with their two young children, and royalties from a book version will go to charities headed by the prince. One source estimated total revenue could top $1 million.

The royal couple agreed the hardest thing about their lives was the constant publicity.

"It was difficult at first - I wanted to get my act together," said Diana who began the interview looking ill at ease. "There were so many people watching me."

She said she was often "wounded" by stories that she was domineering or temperamental.

"You think - oh gosh, I don't want to go out and do my engagement this morning, nobody wants to see me. Help, panic.

"But you have got to push yourself out and remember that some people hopefully won't remember everything they read about you."

Asked whether she regretted not being able to behave as she used to, Diana grinned mischievously.

"It's probably just as well," she said. "If you knew how I used to behave."

Private world

She confided that she does retreat into a private world for a few hours each week, sometimes to listen to classical music on her headphones, to play the piano or to take dance exercise classes.

"I actually wanted to be a dancer, but I overshot the height," she said. "I couldn't imagine some man trying to lift me up in his arms."

Charles and Diana both spoke eagerly about the public charities and projects they sponsor.

"I have two very healthy boys and I realize how incredibly lucky I am," said Diana as she spoke of her support of handicapped children's charities and the hospice movement.

"I don't know how I could cope with a child who is handicapped."

Although they were serious and concerned about current affairs, the couple seemed most relaxed when they took private digs at each other.

Sign language

When Diana said she was trying to learn the sign language of the deaf and dumb, Charles said he hoped she would teach him as well.

"She says I'm deaf anyway," he said.

He complained that Diana never paid any attention to his opinions about her clothes.

The princess replied she never interfered with her husband's choice of fashion.

"I've had to change the odd tie or something," she said.

"Shoes," broke in Charles.

Toronto Star (ON)
FIN
BUSINESS TODAY, Tuesday, October 22, 1985 282 mots, p. D1

Canada probes Europe's beef subsidies

Canada has started a probe into subsidized European beef imports, just as Canadian beef producers seem poised to get their own subsidization plan to stabilize beef prices.

Revenue Canada said yesterday it will determine whether European beef exports to Canada are being unfairly subsidized, and hopes to make a decision by January.

The move, which was requested by the Canadian Cattlemen's Association, could result in a countervailing duty against the European meat.

Ironically, Canadian beef producers may also get some government help of their own.

Ontario and the federal government are reportedly near agreement on a "stabilization" plan for beef producers.

Under the plan, beef farmers, provincial governments and the federal government would contribute equal shares to the stabilization fund. The fund would pay money to farmers during periods of low beef prices.

Provincial governments would have to cut off their own subsidy programs if they joined the national plan, however.

Federal Agriculture Minister John Wise has warned that U.S. beef producers could say that the fund amounts to a subsidy, and erect their own barriers against Canadian beef or cattle.

The United States has already slapped duties on Canadian live hogs this year because of a "stabilization" payment made to pork producers by the federal government.

No duty was imposed on pork exports by the U.S., and there was speculation that exports of pork might replace the live hogs.

Figures compiled by the Canadian Meat Council, which represents packers, show that in the nine weeks after the U.S. decision to put a duty on Canadian hogs, hog exports to the U.S. were down 68 per cent from the same point last year.

Toronto Star (ON)
FIN
LIFE, Tuesday, October 22, 1985 831 mots, p. C1

Fresh fruit gift to savor in Gambier

Paul Howard Special to The Star

Gambier Islands, French Polynesia - Torontonians Fiona McCall and Paul Howard and their children - Penny, 8, and Peter, 6 - set sail July 1, 1983, for the South Pacific on board their 9-metre (30-foot), Chinese-rigged sloop, Lorcha. This is one in a series of periodic reports on the progress of the journey that could take them three years to complete.

GAMBIER ISLANDS, French Polynesia - "Go ahead," she said in her melodic Polynesian French. "Pick as many as you want."

We were in Rikitea Village, the largest and only settlement worthy of even being called a village in the Gambier Islands, our first stop in French Polynesia.

After a long sea passage, there are some things one begins to crave, fresh fruit, for example, that we cannot carry on our small boat because it has no refrigeration. Our onions had run out and we were savoring our last few wrinkled potatoes. The closest thing to fresh greens we had were the bean sprouts we occasionally grow on board.

Drops anchor

As we neared this high volcanic group of islands, we could smell the fragrance of fertile land and its abundance of vegetation.

As we entered the pass through the reef, we saw the French yacht L'Alose, with Gerrard, Bridgette and Marie Helene on board. We had last seen them in Venezuela, but had first met them a year earlier in French Guiana.

"Anchor just here beside us," shouted Gerrard. "How would you like a pamplemousse?"

We had no sooner dropped anchor when our understanding sailing friends rowed over to introduce us to the new fruit. The Polynesian pamplemousse bears only a small resemblance to our grapefruit. It is slightly pear shaped, but big as a cantaloupe. It is so juicy that a large one in full, yellow ripeness yields nearly a litre of juice. It is so sweet that even the children slurp it down with never a thought of adding sugar. To our lips, cracked from salt spray, and our fresh-fruit hungry bodies, it was a gift to be savored.

"Don't expect too much," warned Gerrard, smiling. "You can't actually buy fruit in the stores. When you see a garden with lots of fruit trees, though, you can ask the owner to sell you some. Only about 15 yachts a year stop here, so you're very welcome in the community, especially if you speak French."

Gambier was one of the places we also had thought we'd get some supplies, which only goes to show how little we understood about remote Polynesian islands! There are four stores, but they are totally dependent on the monthly supply boat. It had been held up a few days, so everyone was out of nearly everything we craved. There was no fresh or frozen meat, no fresh eggs, no potatoes, no green vegetables.

Goes ashore

Here we were in paradise - with Fiona opening a can of corned beef for supper!

Next morning, Penny and Peter were like eager puppies, noses pointed to the beach, as they waited to go ashore.

Rikitea is a meandering village of about 500 people. Flowers grow in profusion in the neatly tended gardens and its French and Polynesian inhabitants, often wearing long cotton pareas and flowers in their hair, greet visitors warmly in the narrow, unpaved streets. The huge Roman Catholic church, with its interior walls inlaid with mother-of-pearl, is the subject of one of James Michener's South Pacific stories.

We saw a number of houses with fruit trees and, screwing up our courage, chose one with a large garden and two pamplemousse trees so heavily laden the branches bowed toward the ground and a few over-ripe fruit already lay heavily on the rich earth.

I called a greeting, but there was no reply. The gate was open, so we entered the yard and saw the open door of a smaller house at the side. Another call brought a reply and an invitation to enter.

There, on the floor of one of the side rooms, was a portly Polynesian woman with long, graying hair, sorting shells and stringing them to make delightfully intricate shell necklaces.

"Of course, you may pick some fruit," she said. "Help yourself."

By the time I returned with my bulging bag, Penny had already been given a gift necklace and Fiona had bought a couple of cowrie strings.

"How much can I give you for the fruit?" I asked, taking out my wallet.

"Oh, nothing at all," our new friend, Anne, said. "We don't eat them anyway!"

We ate pamplemousse for 10 days and on our last day in Rikitea returned to Anne's house with a gift of some pamplemousse-and-orange marmalade that Fiona had made on the boat.

"What a wonderful gift," said Anne, turning the small, golden jar up to the light. "And, of course, you'll take some more fruit with you for your next passage."

Gambier had been a delightful introduction to the people, handicrafts and bounty of French Polynesia.

Toronto Star (ON)
FIN
REVIEW, Tuesday, October 22, 1985 365 mots, p. F3

The jury ruled perfect

Jack Miller Toronto Star

The Courthouse Cuisine restaurant is not in a converted courthouse. Aside from the prices on the menu - some of them at a gourmet level - it looks like a pretty little tea room.

Food preparation seems to have been organized here to let the kitchen concentrate on the meat or foul at the heart of each main dish. There are few vegetables and salads to distract the chef's attention.

When we visited, each entree came with an identical house salad on the side and the same lonely vegetable on the plate and nothing more. No potatoes, for example.

Maybe because of this concentrated effort, or maybe just because someone here really knows how to cook, both our entrees were superb.

My wife's poached sockeye salmon (the day's special, at $14.95) was the best she had found in ages. It was moist and soft as salmon should be but seldom is. It arrived with a delicate, slightly sweet sauce that included yogurt and dill.

But my lamb chops ($12.95) were even better - cooked to perfection. Four tiny chops (that somehow satisfied my appetite despite their size) were done medium-well, as ordered, but still juicy. And they had a marvellous flavor as if cooked over charcoal.

We loved the coffee (75 cents) but not the house white wine ($7 a half litre). Broccoli with hollandaise sauce (the day's vegetable) was good but the salad with each dinner was dominated by a heavy-sweet taragon dressing. My wife's pate maison (one thin slice for $3.50), made with chicken livers, was mild; my gazpacho ($2.75) was spicy enough to burn my mouth. Our desserts, a pistachio torte ($2.95) and a chocolate truffle cake ($3.25), were average. The bill, not including tax or tip, was $48.85. - Jack Miller

The Star's daily restaurant review

TABLE FOR TWO Courthouse Cuisine 134 Lakeshore Rd. E. Oakville 844-0676 French and North American cuisine; seats 42; entrees $8.95 to $14.95; full licence; open 11 a.m. to 9 p.m. Monday to Saturday, closed Sunday; one step for handicapped people to negotiate; no no-smoking area; reservations available; takes major cards.

Toronto Star (ON)
FIN
FOOD, Wednesday, October 23, 1985 1354 mots, p. D1

Taking a gamble on game

David Kingsmill Star food writer

About 150 kilometres (90 miles) north of Toronto, Hans Peipp is risking everything. He's gambling his life savings that within 10 years Ontarians will want foods the Europeans have been eating for centuries, things our laws have banned from sale except under certain circumstances.

Peipp is raising wild boar, deer and bison.

To the west and south of Peipp, off the highway to Guelph in Wellington Township, Robert J. Etches is watching over two steel barns whose inhabitants emit a constant high-pitched gobbling noise. He and his partners are trying to get Ontarians to buy and eat another common European food - a game bird known and loved in France as guinea fowl.

High stakes

Peipp and Etches, men with widely differing backgrounds, are playing for high stakes. Independently, and at about the same time, they identified an untapped market in this country. And they are both battling uphill to make their visions pan out.

Nineteen months ago, Peipp was living with his wife, Erika, and their two sons in a small village outside Nuremberg, West Germany. He was with the equivalent of our Canada Employment Commission and had been an executive there for 10 years. For five years before that, he was a bank manager. But his formal university training had been in agriculture and his chief hobby was somewhat related: He had a lifelong fascination with wild boars. He studied them and tracked them through the woods near his home. He even owned one.

The 6-foot, blond, blue-eyed Peipp looks 10 years younger than his 42 years. His self-taught English is still somewhat broken, so it's difficult for him to communicate the emotional impetus that made him leave his comfortable existence in Germany for a 81-hectare (200-acre) farm near the small town of Badjeros, just off Highway 24 south of Collingwood. But it's clear that if he wanted to raise wild boar for a living, he couldn't do it in Germany. There's too little land left and what is available is too expensive. The lure of Canada was an affordable farm near Badjeros, found by a friend, and the astonishing revelation that no one was raising boar here.

Fallow deer

For the past year and a half, the Peipps have struggled with the land, the language and the weather to carve out a farm that had been abandoned for 15 years. So far, their spirits have not faltered and their enthusiasm for this country and their chosen life is intact. The gamble looks good so far. In less than a year, Peipp has raised a small herd of fallow deer, purebred German boars and 14 buffalo. He is selling as much venison and boar as he can now, almost all of it to restaurants, but it's the future market, which includes sales to Canadian homes,

that he is looking to. He believes that once you buy venison or wild boar, and cook it correctly, you will join the legions of Europeans who love the richness of meat from the wild.

Peipp has perhaps the steepest hill still to climb. Venison in Toronto is as rare as a supermarket truffle. Wild boar has shown up in a few Metro restaurants but not many - the Carlsbad on Yonge St. served it regularly until it went bust a year ago - and much of it is American black boar, a cross between the wild boar of the Florida swamps and domestic pigs. Buffalo meat, of course, has been relegated to freaky food shows for more than a decade and Peipp already realizes half his bison are destined for zoos rather than meat counters.

Unless you are a hunter, the chances are you haven't eaten anything wild. It is illegal to sell venison you've shot. Boar aren't exactly native animals. And we all know what happened when it was open season on bison.

Raisin eyes

What Peipp raises is, indeed, wild and free-ranging.

If you didn't have explicit directions, you'd never find his farm. The signs on the fences are large: Danger, Wild Animals. And on the other side of the fence, a bison - all 680 kilograms (1,500 pounds) of him - might look out at you with those dark raisin eyes.

"They look so tame," Peipp says, trying to get them closer with food, "but if you go inside, they will kill you."

Fourteen bison gather at a thin fence of simple wire. "If they want to go through a fence, they will go through." The bison grazes the fence with its snout and the fence bends. But it doesn't force the issue; we're on the other side and he can run for miles the other way. Peipp puts his hand close to the snout of one. It bolts; the ground shakes. They look tame. They move like they could kill.

To the left, Peipp grabs a bundle of corn stalks cut from the eight hectares (20 acres) he has planted for food, and tosses it over another fence, this one a little higher. He whistles. A dozen deer bound up and begin to eat. These aren't Bambis or Santa's reindeer: They are purebred fallow deer, arguably the best eating species along with roe deer. (Reindeer, by the way, are the least appealing as food.) They are also fast; a sudden movement and one bounds 30 metres (100 feet) away and sniffs the wind. It looks small and won't grow much more. It will be sold when it's 2 years old and between 27 and 40 kilograms (60 and 90 pounds). By that time, it will have eaten its fair share of corn stalks, other feed and the 5,000 loaves of bread a week Peipp feeds all the game.

Sense of dread

It's the wild boar, however, that brought Peipp to Canada. All his animals are wild and, if you venture near their young, they will fight as any wild animal would. But the small black boars rutting at the ground in the woods and man-made shelters at the back of Peipp's farm give you the strongest sense of dread. They seem to move blindly, but scare them or get near their young and you'd better watch out, because they see well enough to find a target quickly.

Black boar is not pork. The meat is dark, almost black, and there's little fat compared to pork. They are much smaller; in 18 months they grow to about 100 pounds. A pig's weight will be at least double that.

Robert Etches has a more saleable product in guinea fowl. While it's a game bird with a distinct taste, it's still a bird and we are used to buying and eating them. Etches' goal, however, is the same as Peipp's - to get us to buy and cook guinea fowl at home.

Guineas look like small, ugly turkeys. The ones raised by Etches and his partners under the brand name Pintelle are purebred birds from a French company that perfected the strain 30 years ago. The breeding hens are flown to Canada regularly. Etches, who obtained his PhD in England, lived in France and came to love the taste of guineas there, hatches the eggs of the breeding stock.

The main market is restaurants and so far his company is having success tapping into it.

The home market, however, is going to be the tough nut to crack. It has taken cold, hard cash to start this two-year-old business and the cost is reflected in the price - from $12 to $15 for a bird not much larger than 1.3 kilograms (3 pounds). It is being sold in many of the specialty food shops in Toronto at that price now and only if demand, and thus production, increases dramatically will the price drop, says Etches. He is, however, confident. So is Peipp. Both men say the same thing: Our tastes are becoming more sophisticated; we're trying new foods more often. The difference is that these men want you to try guinea fowl, venison and wild boar, all of which are old foods of Europe. But new here.

Toronto Star (ON)
FIN
FOOD, Wednesday, October 23, 1985 539 mots, p. D11

Tortillas are the start of a meal a la Mexico

Canadian Press

The word taco probably conjures up the same image with just about everyone. It's a crusty, half-moon-shaped snack, overfilled with lettuce, tomato and ground beef mush that usually falls apart in one's lap.

And when someone at a party says, "We're having nachos," you know at once you'll be eating crispy salty chips with a red-colored sauce that can knock your socks off.

Beyond that, Mexican dishes with names like enchiladas, burritos or totopos are Greek - or Spanish, at least - to most of us.

But if you called all these dishes tortillas, you'd be half right because the tortilla (that's a corn or wheat flour flatbread) is the common component.

Fry it, bake it, roll it, roll-and-fry it, stuff it with this, fill it with that and you get a new dish with a new name.

While real Mexican cooking isn't all that simple (except outside Mexico), it's a cuisine of standard ingredients that are used over and over again in varying combinations.

It's also perfectly adaptable to cooking styles and ingredients from other countries.

For example, you can take flour tortillas and fresh vegetables from California, make a French ratatouille and flavor it with Mexican spices so you've got a low-fat flavorful rolled sandwich, like a taco but served soft.

Or fry the tortilla into a giant half-open shell and fill it with everything you'd normally put in a taco. Or stuff your favorite Chinese stir-fry dishes into the giant taco shell.

While you're frying, make a fast doughnut substitute. Take ordinary flour tortillas, fry them fat and sprinkle all over with cinnamon sugar. Good with hot chocolate or strong coffee.

Need a quick sandwich? Stuff tuna salad in a warmed tortilla, roll it up and run. Don't have bread for a grilled cheese? Use a tortilla and fry it flat like a taco.

No toast for Sunday fried eggs? Fry a tortilla. Here are some definitions of various Mexican treats: Tortilla: It all starts here with a thin, round unleavened bread made of masa (corn dough). Tortillas de harina: Instead of corn flour, these tortillas are made from wheat flour. Some are sandwich-plate size; others are about 25 centimetres wide. Some are flavored with jalapeno peppers. Tostada: A corn tortilla fried flat and crisp; topped with beans and-or meat. Tostaditas: Triangular pieces of crisp-fried tortilla. These become nachos when topped with cheese and chili. Totopos: Usually bigger tostaditas. Tacos: Corn tortilla wrapped around a filling. Sometimes fried in the half-moon shape; sometimes served warm and rolled. Quesadillas: The Mexican equivalent of a grilled cheese sandwich but in the form of a half-moon-shaped taco. Fillings include cheese, chili and-or cactus. Burrito: A soft flour tortilla wrapped around a filling that's juicier and sloppier than a taco filling. Burrito-style tortillas are dinner-plate size so they can be folded in at the ends and then rolled to make a no-mess envelope sandwich. Anyone who's rolled a blintz knows how to roll a burrito. Chimichanga: A burrito that's fried on all sides. Flauta: A corn tortilla rolled around a filling and fried. A flute-shaped taco.

Enchiladas: Corn tortillas dipped in a sauce, filled with meat or cheese and baked.

Toronto Star (ON)
FIN
FOOD, Wednesday, October 23, 1985 622 mots, p. D18

Cooking without the wine

Phyllis Hanes Christian Science Monitor

Those wonderfully appealing recipes in magazines and glossy advertisements may be trendy and exciting, but more and more they seem to have wine included among the ingredients.

If you don't use wine in cooking, this may be a small dilemma. Can the wine be left out altogether or is there something to substitute that's not alcoholic? That is the question.

The best, but not always the easiest, solution is to find another recipe without wine that will fill the need.

But this is not always possible. There are occasions when a substitute is needed. Often a specific recipe or dish has been requested by a family or friend. Sometimes only one recipe can be found for a special ethnic or holiday dish.

If wine is a major ingredient in your recipe or if a large quantity is called for, it makes good sense to avoid it rather than attempt a substitute. Results could be unpleasant because the substitute will change the dish into something quite different from what was originally intended. In such a case, look for another recipe. But often the wine required is a small amount, such as one or two tablespoons, and in this case there are several substitutes.

For sherry and light wines: Lemon or lime juice and chicken bouillon are good substitutes when called for in small amounts. Use equal quantities of lemon juice or chicken bouillon or equal amounts of lemon juice combined with celery water, made by boiling leaves and coarse celery stalks. In Chinese and other dishes requiring small amounts of light wine, plain water will often do when the recipe has other seasonings, such as soy sauce or sesame oil. Both wine and a substitute may sometimes be omitted altogether if liquid is not needed for a gravy or sauce.

For white wines with fish: Many recipes call for fish and chicken or other meats to be poached or cooked in white wine. A substitute can be used in some cases, but the cook must use judgment as to whether or not the flavor will be changed. An equal amount of bottled or fresh clam or fish stock can often be used with fish. Just remember that fish stock and especially bottled clam juice are usually high in salt, so reduce any salt in the recipe accordingly. Use chicken stock or bouillon with chicken. Some people use white grape juice as a substitute for wine with fish. Others say it is too sweet. Apple juice is also a possibility, but it is wise to sample fruit juices for flavor and sweetness before using. For red wine: Cranberry juice slightly diluted or combined with lemon juice is good, especially in marinade mixtures and barbecue recipes. It is often recommended for pot roasts and stews, with the idea that the acid content helps tenderize the meat. Sample it to be sure it isn't too sweet for your taste.

For champagne: Ginger ale is recommended, especially for some baked and roasted meats and in recipes that call for basting a leg of lamb with champagne or white wine. This is a matter of personal taste.

Although a ginger flavor is nice with many foods, there are other ways to season lamb, such as with rosemary or thyme or other herb combinations. The sweetness of the ginger ale is another consideration. Ginger ale for desserts is a different thing. It's fine with fruits. Other carbonated beverages may also be used with fresh or canned fruit desserts in place of wine.

Grenadine: A liquid form of sugar made from pomegranate juice, grenadine is a bright scarlet color, is free from any trace of alcohol, and is excellent as a sweetening agent and dessert topping.

Toronto Star (ON)
FIN
BUSINESS TODAY, Wednesday, October 23, 1985 696 mots, p. E8

Imperial Oil's profit increases to $434 million for 9 months

Imperial Oil Ltd. of Toronto says its profit before extraordinary items in the first nine months of this year climbed to $434 million, or $2.68 a share, from net profit of $364 million, or $2.27 a share, a year earlier.

After special charges totaling $45 million resulting from the June 1 federal oil pricing accord and the closing of a mine, net profit was $107 million, or 65 cents a share. Revenue grew to $6.55 billion from $6.44 billion in the first nine months of 1984. In the third quarter, profit before the extraordinary items was $152 million, or 93 cents, against $143 million, or 89 cents, a year earlier. Revenue slipped to $2.14 billion from $2.21 billion. CANADIAN DOW JONES Shell Canada's profit drops in nine months

Shell Canada Ltd. of Calgary says its net profit in this year's first nine months fell to $88 million, or 68 cents a common share, from $119 million, or 95 cents a share, before extraordinary items in the same period in 1984.

President J. M. MacLeod says the profit drop was "attributable to a loss in the chemicals segment and an unrealized inventory profit adjustment."

The company says the profit adjustment, totaling $20 million after tax, reflected the elimination of unrealized profit in inventories and was caused by oil degregulation and changes in the operation of the Alberta Petroleum Marketing Commission that followed the signing of the Western Accord.

The changes mean profit in inventory now is realized at the time of the refined product sale rather than at the point of crude production.

Profit in the third quarter before the unrealized profit adjustment was $7 million, down sharply from $33 million a year earlier.

"This resulted from significantly lower earnings in the oil products and chemicals segments due to further weakening of petroleum products margins and styrene prices," the company says. The charge in the third quarter, amounting to $13 million after tax, for the elimination of unrealized profit in inventories resulted in a net loss of $6 million, or 9 cents a share. Revenue in the nine months rose to $4.56 billion from $4.2 billion. In the third quarter, it fell to $1.39 billion from $1.41 billion. Bronfmans to retain 19 per cent of bank

Carena-Bancorp. Inc. of Toronto says it has no plans to reduce its 19 per cent interest in the Continental Bank of Canada, Canadian Dow Jones reports.

Carena, controlled by Peter and Edward Bronfman, owns 19 per cent of the Continental Bank and is required by law to lower its interest to 10 per cent by 1986. Carena has said it may apply for an extension of the deadline.

"We have no plans to sell or increase our interest," president Willard L'heureux told the annual meeting yesterday. Carena's net profit in the three months through Sept. 30 was $7.52 million, or 18 cents a common share after preferred share dividends, compared with $7.38 million, or 8 cents a share, a year earlier. The company has raised its interest in Great Lakes Group Inc. to 21 per cent from 15 per cent. London Life Insurance reports higher profit

London Life Insurance Co. of London, Ont., says its net profit in the nine months through Sept. 30 rose to $33.7 million, or $66.77 a share after payment of dividends to policyowners, from $26.9 million, or $53.58 a share, a year earlier. The company, controlled by Edward and Peter Bronfman through Brascan Ltd. and Trilon Financial Corp., says its premium income rose to $748.7 million from $647.4 million. Canada Packers has much better first half

Canada Packers Inc. of Toronto says its profit in the first half of its financial year was up substantially from a year earlier, when strikes hit its meat packing plants.

The company says profit for the 26 weeks ended Sept. 28 increased to $15.9 million, or $1.31 a share, from $7.7 millionm or 64 cents.

Sales edged 3 per cent higher, to $1.541 billion from $1.496 billion.

Toronto Star (ON)
FIN
FOOD, Wednesday, October 23, 1985 462 mots, p. D18

Program teaches kids to eat healthy breakfast

CP

OTTAWA - OTTAWA (CP) - Not eating breakfast poses a serious health problem for children, say local health officials who have begun a new school program, Eat Right, Feel Bright!

A special team has been commissioned by the regional health unit to go into elementary schools in four area boards to teach 200 children a day how to prepare a healthy breakfast.

Team members, who began visiting area students from Grades 1 to 6 in the last week of September, start by asking how many children ate breakfast that day.

"I'd say so far an average of about 40 per cent say they haven't had any breakfast," says Rosemary Tralman, a former teacher and one of three instructors hired to run the new program.

"And of those who say they did eat breakfast, some just had a banana or bought a chocolate bar on the way to school. It's a serious problem."

Colette Dervish, the health unit nutritionist responsible for the new program, says: "If you go around schools at 8:30 in the morning, particularly those with a corner store nearby, you'll see all kinds of chocolate bars, candy and chips being eaten by children for their breakfasts."

In earlier programs at summer daycamps in low-income areas, the health unit found about one-third of the children ate no breakfast and another third had inadequate breakfasts.

Originally, the program was to be concentrated at schools in low-income areas.

"Public health nurses have found the greatest need for nutrition education is among lower-income groups," says Dervish.

"Single parents, for example, can be so stressed and so busy, they may not have the time or feel they have the money to make sure their children eat a good breakfast."

But response to the program among local school boards has been so positive that schools representing every income group want to see the presentation. Low-income areas are still being given top priority, but a new program is to be extended to as many classes as possible.

Eat Right, Feel Bright!, financed by a $42,900 grant from Employment and Immigration Canada, is an outgrowth of the summer day camp program - called Morning Munch - put on by the health unit.

The Morning Munch program (devised for the day camps) went extremely well and we were encouraged to extend it into the schools," says Dervish.

The 45-minute Eat Right, Feel Bright! presentation is kept simple and lively.

Children play games that show them they need to pick at least one food from each of three categories for a healthy breakfast.

Categories devised by the health unit are: Glow foods, including fruits and vegetables; Go foods, including breads and cereals; and Grow foods, including meats, meat alternates, milk and milk products.

Toronto Star (ON)
FIN
FOOD, Wednesday, October 23, 1985 1071 mots, p. D10

Maple syrup sweetens Quebec recipes

Cynthia Wine

This is the second of six excerpts from Cynthia Wine's new book, Across The Table - An Indulgent Look At Food In Canada (Prentice-Hall, $29.95). The book examines the country as six culinary regions - the Atlantic Provinces, Quebec, Ontario, the Prairies, British Columbia and the North. Today, Quebec.

I don't want to leave you with the impression that I'm above the sort of caloric excess associated with Quebec's legendary love of sweets. I'd give up my stove for just one plateful of warm bread, soaked with fresh cream and dripping with maple syrup.

And that goes in spades for salt pork. When salt pork has just been pulled hot and steaming from a pot where it has been flavoring boiling vegetables and chicken, it almost spreads like pate. If you can imagine the flavor of hot, salty-smokey fat on warm bread, slightly flavored with maple syrup, you'll have some idea why the habitants were so glad to come in from the cold. The recipes of today's Quebec are sophisticated and light, in keeping with the modern climate of using fresh produce and manipulating it no more than necessary to provide a setting for the natural flavors. These contemporary dishes are a far cry from the heavy, long-cooked foods we associate with rural Quebec. Baked Endive And Ham The Quebec endive is milder than its European cousins. Here, each endive is wrapped in a slice of ham and the little parcels are baked together in a Bchamel sauce. Use a good-quality, lightly smoked ham. 3 tbsp unsalted butter 12 endive

1/2 tsp freshly ground pepper 2 tbsp granulated sugar 1 tbsp lemon juice

1/4 cup chicken stock or water 12 thin ham slices, with fat trimmed off

1/4 cup grated Cheddar cheese Bechamel Sauce:

1/4 cup unsalted butter

1/4 cup flour 2 cups milk

1/2 tsp salt

1/2 tsp freshly ground pepper

Melt 2 tablespoons of butter in a large, covered ovenproof saucepan. Arrange the endive in the pan in two layers. Sprinkle each layer with pepper, sugar and lemon juice.

Dot the endive with the remaining butter. Add the chicken stock or water. Cover and simmer slowly for 10 minutes. Let the endive cool.

Preheat oven to 375 degrees F. To make the Bchamel sauce, melt the butter in a heavy saucepan. Stir in the flour and cook over medium heat for 2 minutes, stirring constantly.

Gradually add the milk, continuing to stir as the sauce thickens. Bring to a boil and season with salt and pepper. Reduce heat and cook, stirring, for 2 to 3 minutes more. Remove from heat.

Wrap each endive in a thin slice of ham. Place in a buttered baking dish. Cover the endive with sauce. Sprinkle with grated cheese. Bake for 30 minutes, or until the top is nicely browned. Serves four to six as an appetizer. Veal Scallops With Fresh Orange Sauce In this recipe, tender veal is cooked in butter and napped with a sauce of vermouth, rum and fresh orange juice. The challenge of this straightforward recipe is in the preparation of the decorative and flavorful julienne of orange peel. The recipe includes no salt or pepper. If you are using unsalted butter and you prefer to include some salt, taste the sauce before you whisk in the cold butter and add a bit of salt and freshly ground pepper at this point. 4 oranges 2 tbsp granulated sugar 4 veal scallops 2 tbsp butter 2 tbsp dark rum 1 cup dry vermouth 1 tsp green peppercorns

2 tbsp butter, cold

To prepare the orange julienne, use a vegetable peeler to remove the colored part of the peel (zest), excluding the bitter white pith. Cut the zest into very thin strips. Squeeze the juice from the peeled fruit and set aside.

Place the zest in a medium saucepan, cover with cold water and bring just to a boil. Immediately remove from the heat and drain the water. Repeat this procedure twice.

Finally, barely cover the julienne with fresh water. Add the sugar. Cook slowly over low heat for about 20 minutes, or until the water has almost evaporated. Drain and set aside.

Cook the veal scallops in 2 tablespoons of butter for 2 to 3 minutes on each side. Take care not to overcook the veal, as it will become tough. As each scallop is cooked, place it on a warm platter. When all are cooked, drain the pan of excess butter.

Add the rum and vermouth to the cooking pan. Scrape up any bits of meat that have stuck to the bottom of the pan and include them in the sauce.

Ignite the sauce and let the flame die out.

Add the orange juice. Reduce the sauce by half by boiling rapidly. Add the peppercorns and the julienned orange peel. (If you wish, a pinch of salt and/or freshly ground black pepper may be included at this point.) Quickly whip in the cold butter with a wire whisk. Pour the sauce over the scallops and serve immediately. Serves four. Maple Mousse With Strawberry Coulis The beauty of this maple mousse is that it's not too hard to make, not too sweet, and with its pure of fresh strawberries, it's very pretty. It was served at an international conference of food editors by a group of Quebec chefs at the Ritz Carlton Hotel in Montreal. 2 cups strawberries, ripe 2 tbsp granulated sugar or to taste

1/4 cup maple syrup 2 egg yolks 1 tsp unflavored gelatin 1 tbsp water

1/2 cup whipping cream

Pure the strawberries in a blender or food processor, adding sugar to taste. Blend at high speed until the sauce becomes very smooth. Strain through a fine sieve. Refrigerate until serving time. Heat the maple syrup with the egg yolks over very low heat, stirring constantly until it begins to thicken. Moisten the gelatin with water, add to the maple mixture and stir until the gelatin has dissolved. Cool for about 5 minutes, or until the mixture has the consistency of raw egg whites.

Whip the cream stiffly and fold into maple mixture. Pour into individual molds and chill immediately for at least 4 hours.

To serve, pour about cup strawberry sauce on to each dessert plate and unmold the mousse on top. Serves two to three. NEXT WEEK: The Prairies

Toronto Star (ON)
FIN
FOOD, Wednesday, October 23, 1985 624 mots, p. D19

Meals for one or two a joy after cooking for a family

Beatrice Comas The Christian Science Monitor

Many retirees enjoy cooking because, perhaps for the first time in their lives, they have the leisure to experiment.

Some live solo or cook only for two, a change from shopping and preparing meals for a large family.

Fortunately, many manufacturers have finally caught on to the fact that there are many one-person households, and they've packaged and canned smaller quantities.

Not only is there now more of a choice of sizes for various foods, there's also a good assortment today of freezer-to-oven cookware designed for individual servings, plus pots and pans that stack easily for storing, have see-through covers, and can be bought in sets or singly.

Today, when everyone is likely to eat smaller, lighter amounts of food, quality becomes more important. Grains, pasta, legumes, fruits, vegetables, dairy products, poultry and fish are diet mainstays, with sometimes a few goodies here and there.

For those who want to subtract the fat from soups and stews, prepare these ahead, then refrigerate so the fat can harden on the surface and be easily removed. Here are just a few possibilities that can serve as delicious main dishes for anyone living alone or cooking for a small family. California Turkey Salad Veronique for Two 1 cup cooked turkey, diced or shredded 1 tbsp light French dressing

1/2 cup halved seedless grapes

1/4 cup chopped celery 2 tbsp walnut or cashews, chopped cup light mayonnaise or salad dressing

1/2 tsp lemon juice

Salt and pepper Mix turkey with French dressing. Chill 1 hour. Add grapes, celery and nuts. Combine mayonnaise, lemon juice, salt to taste, and dash of pepper, if desired. Toss with salad. Chill. Serve with extra grapes. Serves two. Lentils With Vermicelli Lentils with pasta is a combination well known in other parts of the world. In the Middle East, it has been eaten for centuries. This recipe serves six but tastes good reheated, too. 1 cup dried lentils 4 cups water 2 tablespoons olive oil 1 cup finely chopped onion 3 cloves garlic, minced 2 teaspoons ground coriander

3/4 pound vermicelli or other fine pasta broken into 3-inch lengths 3 tablespoons unsalted margarine or butter Salt

1/4 teaspoon freshly ground pepper

Heat lentils and water in medium saucepan to boiling. Reduce heat. Simmer, uncovered, until lentils are very tender, about 1 hour. Drain and reserve.

Heat olive oil in large skillet over medium heat until hot. Add onion, garlic, and coriander. Saut until onion is golden, about 12 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until al dente, about 12 minutes. Drain. Add pasta, reserved lentils, margarine or butter, salt, and pepper to skillet. Cook over low heat, stirring occasionally, until margarine is melted and lentils are heated through. Serves six. Chicken a L'Orange

1/2 pound ready-to-cook broiler-fryer chicken, cut up 1 tsp curry or chili powder

1/4 cup orange juice 2 tbsp honey 1 tbsp prepared mustard 2 tsp cornstarch 1 tbsp cold water

1/2 orange, peeled, sliced, and quartered

Sprinkle chicken pieces with curry or chili powder. Rub into meat. Arrange chicken in small baking dish, skin side down.

Combine orange juice, honey, and mustard in small saucepan. Simmer until blended. Pour over chicken.

Bake in 375 degree F. oven for 30 minutes. Turn chicken and continue baking 20 minutes longer or until tender.

Remove chicken to serving dish and keep warm. In small saucepan, combine cornstarch and water. Stir in pan juices from chicken. Cook and stir until thick and bubbly.

Add orange pieces. Heat 1 minute. Pour sauce over chicken in serving dish or serve separately to be spooned over hot cooked rice. Serves two.

Toronto Star (ON)
FIN
FOOD, Wednesday, October 23, 1985 1512 mots, p. D6

Sausage recipes deliver great flavor

Elizabeth Baird

Having always loved sausages, I was delighted to meet a Toronto butcher who has devoted more than 40 years to sausages and smoked meats. The day I visited Charlie Miks in his sausage room cum smoke house, he was in the midst of making the week's supply of fresh garlicky kranski sausages - about 300 kilograms worth.

Beside him, and dressed in white rubberized aprons long enough to scrape the toes of their rubber boots, were his two assistants, Mario Costo and Joe Duarte. The music in the room was rock, and the torpedo-shaped, shoulder-high sausage stuffer and mixers were industrial size. However, the way Miks makes sausages follows generations of old traditions.

Kranski is Miks' favorite sausage. Of Yugoslavian origin, it's a blend of chunkily ground veal and pork into which Miks tips healthy scoops of black and white pepper and garlic paste, bound together with a smooth beef paste. And it's just one of the sausages in Miks' international repertoire.

Every week, using different formulas of meats and spices and varying the grind, he produces a little under 200 kilograms worth of sweet and hot spicy Italian sausages. Almost as much csabai, a smoked paprika sausage from his native Hungary, is produced along with about 100 kilograms chorizo, fiery red with Spanish paprika, pepperoni hot enough to carry a warning from the clerks, tubes of beef salami and fat coils of Polish sausage (kielbasa).

Hog casings

The trio worked as I watched. Duarte scooped meat from the mixer into the sausage machine; Costo slid lengths of hog casings on to the machine's nozzle, and, with a flick of the air pressure knob, forced the stuffing out the nozzle, filling the casings. A glistening snake of pink sausage looped out onto the table. Almost automatically, Miks started at one end, twirling the coil into perfectly equal-sized links, 2 1/2 twirls between each plump 5-inch sausage.

Some of the kranski are sold as fresh garlic or bratwurst sausage in the store, The Butcher Shoppe, at 192 Augusta Ave. Like Miks' Italian sausage, these links must be fully cooked. But Miks chills most of the kranski for a day. "The color is better." And then he hot smokes them over maple shavings until they're shiny, ruddy red and bursting with juices and flavor. The smoked kranski is ready to eat, as Miks demonstrated to me, slicing into one of the links, fresh out of the smoker, and offering me a chunk. Just spicy enough, I would say.

If you want to eat kranski sausages hot with mustard, just warm them through in hot water. According to Miks, the worst mistake a cook can make is to heat sausages too fast. The outside heats up while the inside is still cold and the casing bursts. Although sausages date back to antiquity, and almost every culture has its specialties, sausages are enjoying a new popularity. And while they're generally associated with cold weather, over the past few years more and more Canadians have been buying them for the barbecue. Home cooks, caterers and Toronto's chefs have added sausage to their menus, and for good reason. They still deliver great flavor economically. To help readers enjoy spicy sausages, here are a trio of recipes. Fresh Kranski And Fall Fruit You can use any fresh garlic sausage for this easy fall supper or lunch. The tart apples and smooth pears are a perfect complement for rich, spicy sausages. Serve with baked potatoes and a green salad. 4 fresh kranski or other garlic sausage, about 700 g (1 1/2 lb)

1/4 cup water 2 tbsp butter 3 medium apples, about 550 g (1 1/4 lb), Northern Spy recommended

2 firm medium pears, about 350 g ( 3/4 lb), Bosc or Anjou recommended

Place sausages and water in a medium-sized skillet or heavy bottomed saucepan. Cover, bring to a boil and reduce heat to simmer sausages for 10 minutes. Drain off water, add butter and, over medium heat, brown sausages on all sides. Remove sausages.

Meanwhile, peel and core apples and pears. Cut into thick slices. Add fruit to pan, toss to coat all slices. Nestle sausages into fruit, cover and cook over low heat for about 25 minutes or until fruit is tender but not mushy. Serve hot: Makes enough for four generous portions. Upside-Down Italian Sausage Pizza Here are all the pizza ingredients - Italian sausage, onions, green peppers, mushrooms, tomato sauce and mozzarella cheese, baked under, not on top of the crust. And the crust? It's nothing more than a popover or Yorkshire pudding batter that puffs into a bumpy, golden topping. 375 g ( 3/4 lb) sweet or hot Italian sausage

1/4 cup water

3/4 cup chopped onion

1/2 cup chopped green bell pepper 1 1/2 cups chopped mushrooms

1/2 tsp fennel seeds

1/2 tsp dried crumbled marjoram

1/2 tsp salt Pinch freshly ground pepper 2 cups tomato sauce

1/2 tsp granulated sugar, optional 2 1/2 cups shredded Mozzarella cheese (225 g/8 oz) Batter: 1 cup all-purpose flour

1/2 tsp salt 2 eggs 1 cup milk 1 tbsp vegetable or olive oil

cup freshly grated Parmesan cheese

Cut sausages into 1/2 inch slices. Place sausage slices and water in a large shallow saucepan with a heavy bottom, or a skillet. Bring to a boil, reduce heat and simmer for 10 minutes. Increase heat to let water evaporate and brown the slices on both sides. Remove slices and set aside. Remove all but 1 tbsp fat.

In the same pan saut the onion and green pepper for 4 minutes or until softened. Add the mushrooms and continue frying for 3 to 4 minutes or until any liquid has evaporated and all vegetables are tender. Season with fennel seeds, marjoram, salt and pepper. Mix in sauce and let simmer for 5 minutes. Taste, adjust seasoning and add sugar if necessary.

In the bottom of an ovenproof baking dish or cake pan measuring 9 x 13 inches, scatter the sausage slices. Cover with an even layer, first of tomato vegetable sauce, and then Mozzarella cheese.

Batter: In a large bowl stir together flour and salt. Separately beat together the eggs, milk and oil. Pour over dry ingredients and beat together to make a smooth batter. Pour slowly and evenly over Mozzarella cheese; sprinkle the Parmesan cheese over the batter. Note that this batter is a thin layer.

Bake at 400 degrees F for 35 to 40 minutes or until the top is golden brown and the sauce and cheese are bubbling around the edges. Serve hot, cut into squares. Note: For taste changes, add thin slices of hot pepperoni to the sausages in the bottom of the pan. Or substitute some of the oyster mushrooms coming on the market from Wellington, Ont., for the common white or brown cultivated mushroom. Sausage and Lentil Casserole If you smile when you think of sausages, and you associate the words hearty and tasty with sausages, then this is the dish for you. Five hundred grams, a little more than a pound, of robust sausages (and here I suggest a mix of hot and sweet Italian but other spicy links do nicely) are the basis of supper for six. This is an eminently reheatable sort of dish, either in its entirety, or in individual portions in the microwave. Add a green salad and fresh fruit. 375 g ( 3/4 lb) sweet Italian sausages 125 g ( 1/4 lb) hot Italian sausages

1/4 cup water 2 cloves garlic, minced 1 1/2 cups chopped onions

1/2 cup chopped sweet red bell pepper 1 tsp dried crumbled marjoram

1/2 tsp salt

1/4 tsp freshly ground pepper 2 bay leaves 1 1/4 cups lentils, rinsed 2 cups undrained canned tomatoes 2 cups chicken stock 1 tsp wine vinegar 1 cup sliced zucchini Granulated sugar

1/4 cup freshly grated Parmesan cheese

1/4 cup finely chopped parsley

Slice sausages into 1 inch lengths. Place in a large heavy saucepan with the water, bring to a boil, reduce heat and simmer uncovered until water has evaporated, about 10 minutes. Let sausages brown in the fat they release. Remove sausages and set aside. Pour off all but 1 tbsp fat.

In the same pan, over medium heat, fry the garlic, onions and pepper until tender, about 5 minutes. Season with marjoram, salt, pepper and bay leaves. Stir in the lentils, tomatoes with their juice, stock, vinegar and browned sausages. Bring to a simmer, cover and let cook until lentils are barely tender, about 30 minutes depending on the variety. Green lentils, which keep their shape better, take longer than the orange.

Add the zucchini and continue cooking for about 5 to 10 minutes or until the slices are translucent and lentils tender. Taste and adjust seasoning, adding a pinch of granulated sugar if necessary.

Serve in warmed bowls with a sprinkle of cheese and parsley. Makes enough to satisfy six appetites.

Toronto Star (ON)
FIN
FOOD, Wednesday, October 23, 1985 414 mots, p. D19

Here are some shopping guidelines if you're going to buy quality seafood

Edie Low Knight-Ridder Newspapers

Seafood is easy on the budget and is a good source of easily digested protein - not to mention vitamins and minerals. It's easy to tell quality seafood, fresh or frozen. Look for these characteristics in fresh fish: * Firm and elastic flesh, firmly attached to bones, unless it's a fillet. In that case, there are no bones. * Fresh and mild odor. Pass up any with a strong fishy odor. * Bright, clear, transparent eyes, frequently protruding. * Red gills, free of slime. * Shiny skin. Color is bright, not faded. Look for these characteristics in frozen fish: * Solidly frozen flesh, with no discoloration, brownish tinges or white cottony appearance. * No odor, or only a slight one. * Moisture and vapor-proof wrapping, with little or no air between it and fish. Package that shows no signs of damage. * A glazing of ice on such frozen items as shrimp, salmon, halibut or other dressed fish to prevent its drying out. Shellfish vary with type. Here are some shopping guidelines: * Do not buy if shells of live clams and oysters are open. They must be tightly closed. Discard any that open after you purchase them and before you cook them. * Shucked oysters are plump and have a mild odor. The liquid is clear. * Fresh scallops have a sweetish odor and are free of excess liquid. * Cooked shrimp, lobster, and most crabs should have bright red shells and meat with red tinges. One exception is blue crabs, which have flesh tinged with brownish gray. Claws should be bright blue.

Once you get your purchase home, place frozen seafood in the freezer. If the freezer is at zero degrees F. or lower, it will keep two to three months. Thawed or fresh seafood should be refrigerated at 32 to 35 degrees F. and used the day of purchase for best flavor.

When cooked, it will keep about two days, covered in a refrigerator, or about two months well-wrapped in a freezer.

But how do you plan to cook your catch? Gently, please. Fish takes about 10 minutes per inch of thickness, but no longer than it takes for the fish to flake when tested with a fork.

Shellfish needs to simmer or broil only three or four minutes. Shrimp and lobster get tough if cooked too long.

Whatever you are cooking, follow the recipe for time. You can always add a few seconds to it, but seafood is easy to overcook.

Toronto Star (ON)
FIN
REVIEW, Thursday, October 24, 1985 403 mots, p. B7

Massive seafood menu

Mary McGrath Toronto Star

Folks who fancy eating seafood or beef in a nautical setting will enjoy the attractive surroundings at Whaler's Wharf. The only reminder of the docks that's missing is the cry of seagulls and the fog horn.

The menu is massive and starts with a long list of appetizers ($4.75 to $7.95). The steamed mussels or clams ($5.95), smoked Nova Scotia salmon ($7.25) and escargots in mushroom caps ($6.95) looked tempting but we refrained from ordering any as our entrees came with fish chowder or salad.

Unfortunately the chowder lacked texture and the salad was plain - just lettuce and tomatoes. But we enjoyed the basket of freshly baked bread.

We decided on a half-litre of white house wine to go with

dinner and nearly had to order a bottle instead, as the waiter suddenly seemed to have problems understanding us. We were firm

though and after three attempts to sway us, he gave in and

brought a half-litre carafe. Tender scallops

The sea-ka-bob ($18.50) was colorful and well presented. The tiny scallops were very tender, the lobster bits were a little dry and the shrimps were overcooked and hard to chew. It came with rice and broccoli that was nicely cooked but lukewarm.

My choice was Idaho rainbow trout ($13.75) and although it was a little overcooked and I couldn't taste the shrimps or crab meat in the very moist stuffing, the fish still had some flavor. Baked potato and the same lukewarm broccoli were on the plate.

Nesselrode pie ($2.25), billed on the menu as the dessert of kings, didn't quite live up to its reputation. The chocolate mousse ($1.95) that I ordered was a little better but hardly sensational either. The coffee was good. The total dinner bill for two, including a half litre of wine came to $50, with tax. It seemed like a lot to pay for food that was less than great. - Mary McGrath

The Star's daily restaurant review

TABLE FOR TWO The Whaler's Wharf 144 Front St. W. 593-5050 Seats 200, dinner entrees from $10.95; full licence; lunch from noon to 3.30 p.m. Monday to Friday; dinner from 5 p.m. to 11.30 p.m. Monday to Saturday; Sunday 5 p.m. to 10 p.m.; no-smoking areas; limited access for handicapped; reservations for large groups only, takes major cards.

Toronto Star (ON)
FIN
NEWS, Friday, October 25, 1985 756 mots, p. A8

NDP won't defeat Liberals over budget

Bill Walker Toronto Star

Ontario's Liberal minority government will not be defeated on its first budget by the New Democratic Party, says NDP leader Bob Rae.

"This minority Parliament is going to continue with stability and with, I hope, as much success as we can infuse into it," Rae told reporters at Queen's Park.

Rae gave the Liberals a passing grade - C-minus - for the budget presented yesterday by Treasurer Robert Nixon, but warned his party may vote against some tax-raising plans contained in it.

"Hocus pocus'

Progressive Conservative leader Frank Miller labelled the budget "hocus pocus," saying it will put the brakes on the recent economic recovery enjoyed by Ontario under the Tories.

"(Nixon) certainly can't say he inherited a mess from me," Miller told reporters yesterday.

And former Tory treasurer Larry Grossman, while criticizing the budget write-off of certain government assets, said he will not call for Nixon's resignation.

If both the NDP, with 25 seats, and the Progressive Conservatives, with 51, do vote against the 48-member Liberal government on any budget bill, that bill will be defeated and struck from government policy.

But, for the first time in Ontario history, defeat of a budget bill would not mean defeat of the government and a general election. That condition is set out in the accord signed May 28 by Rae and Premier David Peterson.

The Liberal-NDP accord states: "Individual bills, including budget bills, will not be treated or designated as matters of confidence."

The accord placed the Liberals in power with the voting support of the NDP in return for a list of programs the NDP wants in Ontario. In addition to votes, the NDP gave the Liberals a guarantee of support for two years - that is, until May 28, 1987.

Yesterday, Nixon told a press conference that, as Treasurer, he has no regrets about putting forth a budget which could be torn to shreds in the Legislature by the Tories and NDP.

"I have no complaint with that," Nixon said. "I think it's called democracy."

The treasurer said he is assuming the NDP will vote in favor of most revenue bills because the accord also states the Liberals must display "fiscal responsibility."

New programs

Nixon said that to introduce new programs, like those demanded by the NDP, without increased revenues to pay for them would not be fiscally responsible.

Peterson acknowledged the budget does not keep all the promises made by the Liberals during the election, but said the government went "as far as it could."

"I think it's a good start," Peterson told reporters at Queen's Park. "I would have rather gone the whole way but we always have to do this in a responsible fiscal way."

Rae told reporters yesterday he had met with Nixon prior to the budget and told him the NDP expected many of the items in the accord - such as housing, daycare and job creation - to be included in it.

But Rae and Nixon have not discussed what would happen if the NDP chose to vote against individual budget bills.

"I've had no discussions with Mr. Nixon on that question at all," said Rae.

Tory House Leader Mike Harris told The Star this week that his party has not talked to the NDP about voting on individual budget bills. (The NDP is not strong enough to defeat bills alone.)

Rae said the NDP caucus will take "a very hard look" at the revenue side of Nixon's budget, naming the ad valorem gas tax as one item of concern.

But he refused to immediately speculate whether the party would vote against any of the tax measures.

"What I feel is that we've got to look hard at the revenue items they've put forward and see whether we feel they can be justified," Rae said, adding the budget has increased revenues more than it has increased programs.

He said the spending programs taken from the Liberal-NDP accord are all that give the budget any meat.

"Without the accord, this government would be all dressed up with no place to go," was a line frequently repeated by Rae yesterday.

Resolve unshaken

"It's not a tremendously imaginative document. There are no bold new initiatives here," he said. "But we have agreed to give confidence to the government for two years. My resolve on that is unshakeable."

Rae said the NDP's greatest concern is over what the budget doesn't contain, including what he called the failure to deal with poverty and "the startling under-investment" in infrastructure.

Toronto Star (ON)
SAT
TRAVEL, Saturday, October 26, 1985 1718 mots, p. G24

Hilltop hotel in the Himalayas hints of the days of British rule

Barb and Ron Kroll Special to The Star

KALIMPONG, INDIA - KALIMPONG, India - "You're in room eight, up near heaven," says Victoria Williams. "The Nepali maid will bring you there. I'm sorry that there's no running water right now but we share our water with the military and they pinched too much today. Don't worry though, the boys will bring buckets of hot and cold water to your room."

Williams is the portly 82-year-old proprietress of the Himalayan Hotel. She greets us individually on the gray stone porch, lined with comfortable wicker chairs and dominated by a set of antlers over the door.

The Himalayan is no ordinary hotel. It's one of a vanishing species of hill-station lodges, popular in the Himalayas more than 40 years ago. You don't come here for luxury. There's no casino, air-conditioning or swimming pool. Nor are there any televisions, telephones, radios or lampshades for that matter.

But what you do find here is a unique British-Tibetan atmosphere that has attracted countless visitors over the years. Guests like playwright Noel Coward, the co-conquerors of Everest Sir Edmund Hillary and Tenzing Norgay, and a tall American ambassador who kept bumping his head against the wooden beams, John Kenneth Galbraith,

The guest book reveals recent signatures of a monk from Naples, a United Nations official, a Swiss economist, a Canadian University Service Overseas field instructor, a plumber from Australia and several members of the Pan American Airways staff.

The names are proudly shown to us by Paul Khawas, the newest staff member at the hotel.

"I came here in 1975, when I was 13 years old," he tells us. "I needed to find a job to support my widowed and aged mother. I had no education until Mrs. Williams took me in and taught me English, accounting and everything else that I know. I worked as a water carrier until I was 15, then I was promoted to a room attendant. In 1983, I became the manager."

There are nine other people working at the hotel, not a bad number considering the hotel only has 10 rooms. And Williams is proud of all her employees.

"Most of my staff have been here for 40 or 50 years," she says. "They are very good, you know. They anticipate your needs before you even ask.

"Nerbahadur and Dhanbahadur came from Nepal nearly 30 years ago to be recruited by the Ghurkas Regiment. But they were not enlisted because their chest measurements weren't up to the standard required. I hired Nerbahadur as a night guard and Dhanbahadur to be in charge of stores. Both are excellent workers.

"My Tibetan maid, Jhettie, is ancient," she continues. (The maid is five years younger than her employer.) "She's very well-liked by our guests. But she can be so naughty. I bought her a pair of spectacles because she was having difficulty seeing - but she only wears them when I'm looking."

Clang! Clang! Clang! The Tibetan maid rings a yak bell to call us to dinner. We join other guests seated at two long tables beside stone walls decorated with priceless treasures brought by Williams from Tibet.

Porcelain vases and Buddhas. Carved wooden dragons. Ornate brass plates. And 300-year-old thankas (religious wall-hangings) painted with colors made by grinding precious stones.

Victoria Williams presides over the dining room, keeping a sharp eye on both diners and staff. The meal, a delicious combination of British and Tibetan specialties, is served family-style.

"Good soup, isn't it? It's Tibetan soup, which used to be made with yak meat but is now made with beef," she explains. "And the bread was freshly baked this morning."

We help ourselves to the fish and chips. The fish, obviously very fresh, came from a nearby lake.

"I hope you like the rice pudding. It goes down very well with treacle," adds Williams. And it did. Perhaps the fact that it is baked in a wood-fired oven accounts for its delectable taste.

"The cook," says Williams, "is still very active at the age of 75. A Tibetan, he came with our family to Kalimpong. Since he was only a child, he worked as a messenger until he was old enough to take charge of cooking."

After dinner, Williams, her gray hair neatly pulled back into a bun, joins us in the parlor for tea and conversation.

"I was born in Darjeeling in 1903," she explains. "My father, David Macdonald, was the son of a Scottish tea planter and my mother was a Lepcha woman. In 1904, we moved to Tibet where my father worked as an interpeter and trade agent for a British expedition.

"He stayed in Lhasa for 20 years, cataloguing Tibetan treasures and collecting artifacts for the Victoria and Albert Museum in London."

She proudly shows us the two books her father wrote during their stay in Tibet: The Land of the Lamas and Twenty Years in Tibet.

"Tibet was a harsh and beautiful country," she recalls. "As a girl, I rode a mule to school. I remember my teacher giving me a holiday to go home and take a bath since I smelt so strongly of the yak-dung fires that we used for heating and cooking."

Memories of life in Tibet are still vivid for her. "I ate tsampa (roasted barley flour) and dried yak meat and I learned how to weave tweed, mainly because there wasn't much else to do in Tibet.

"I remember that the Tibetans were very superstitious. They'd hang a dagger from the ceiling to spear evil spirits. And ladders and high steps were built in front of doorways because ghosts had no muscles and couldn't lift their feet to climb!

"My father was a personal friend of the Dalai Lama and was on his staff, when he made a pilgrimage to India to visit the birthplace of Buddha. I remember seeing crowds of people lining the road for miles, waiting to be blessed as he passed by.

"My Tibetan maid, Jhettie, who came from Lhasa, eloped with my father's personal servant. Together they accompanied our family when we left Tibet in 1925. A blizzard buffeted the pass as we rode through on mules. Jhettie protected my face from the cold with the massive sleeves of her garments.

"After we returned, I went to a school run by Americans in Darjeeling and eventually became a teacher. My father was appointed political officer in charge of Tibet, Bhutan and Sikkim. Men in his position were usually knighted. But since he couldn't afford to go to London and buy his eight children new clothing for the occasion, he asked the King for land instead. King Edward VII gave him four acres of land in Kalimpong - the land on which the Himalayan Hotel stands today."

And beautiful land it is. Just 51 km (32 miles) east of Darjeeling, Kalimpong lies at an altitude of 1,250 metres (4,100 feet). From the upstairs balcony of the hotel, you can gaze at snow-tapped Kanchenjunga. At 8,536 metres (28,168 feet), it's the third highest mountain in the world, sitting on the border between Sikkim and Tibet.

The drive from Darjeeling to Kalimpong takes about 1 1/2 hours. Steep hills, covered with tea plantations gradually give way to the more gently rolling hills and lush forests surrounding Kalimpong.

When her father died, Victoria (she had by then married a Mr. Williams) took over the hotel. Although she donated the books her father had brought from Tibet to the Victoria and Albert Museum, she kept the personal souvenirs that make the lodge a museum in its own right.

We could have listened to her stories for hours but she grows tired and apologizes for retiring early. Two staff members, she reminds us, are available during the night in case we need water, candles or assistance.

Later that evening, a couple of men from Kalimpong join us in the parlor, spreading out a cloth covered with Tibetan souvenirs: silver prayer wheels stuffed with mantras (strips of paper, printed with Buddhist prayers), ornate silver boxes for prayer rice, coral and turquoise necklaces and singing brass bells used by monks during Buddhist rituals.

The most unusual item is something they call a chip-chip. Although made from silver and worn as jewelry, it is more like a Swiss army knife with its multiple gizmos - a silver toothpick, tweezers "for plucking whiskers" and a tiny spoon used as "an ear cleaner or for measuring snuff, opium or medicine for children."

Each gadget hangs from a central ornament decorated with Tibetan coins. Prices are steep, but decline with bargaining.

After the men leave, we climb the creaky wooden stairs to our room. A fire burns in the fireplace, its shadows flickering off the high white walls. A pitcher of filtered water and a row of paperback novels line the mantel. And a steaming basin of hot water awaits us in the washroom. Fortunately, the insect sprayer sitting on the night table is not needed. But the candles come in handy when the power suddenly goes off.

The next morning, we stroll through the garden surrounding the hotel. It is early, the roses still covered with dew, but Victoria Williams is already up and calls us over to her office to chat.

"Some people only want modern hotels like you have in North America," she confides. "They tell me that I should make the rooms smaller and increase my profitability but I refuse."

What will happen to the Himalayan Hotel when she passes away? New owners may consider it hopelessly old-fashioned and modernize it or close it down. But so long as she rules it with an iron hand, albeit gloved in velvet, this lodge will remain a place of warm hospitality - one remembered long after five-star deluxe hotels in tourist resorts are forgotten.

And what is the price of this taste of tradition? A mere $26 single and $45 double per day. Groups can have the whole place to themselves for only $20 per person per day. Meals and Victoria Williams' stories included. GUIDEPOST

A permit (no charge) is required to visit Kalimpong. For details contact: The Government of India Tourist Office, 1016 Royal Trust Tower, TD Centre, P.O. Box 342, Toronto, Ont. M5K 1K7 (416) 362-3188.

Toronto Star (ON)
SA1
LIFE, Saturday, October 26, 1985 1047 mots, p. L1

Wrestlers new heroes with Metro children

Leslie Fruman Toronto Star

LIKE so many caged lions teased by the scent of raw meat on the other side of the bars, the crowds at Maple Leaf Gardens roar their response at ring-bound wrestlers.

With unbridled emotion, the 17,000-plus fans at the Gardens alternately shake their fists and clap their hands at the new heroes of the day - the Hulk Hogans and Junkyard Dogs of the wrestling ring circuit. They take your money ($8 to $12) at the door and - no one can deny - they give you a show.

Increasingly, many of the fanatics in the crowd are children, unabashedly drawn by the promise of the fight, the violence in the ring - not to mention the excitement generated by the frenzy of the crowd.

What they are seeing in the ring is what they watch on TV every weekend. They see big, brutish-looking men like Terry Funk, The Terrible Texan (he brands his opponent's chest with a branding iron after each bout), Corporal Kirshner (ready for combat), Steve Gator Wolf, King Tonga, and the champ of champs, the unbeatable Hulk Hogan.

Wrestling has become the fad among young boys and girls in Metro, as they take the good-guy wrestlers, like Hogan, into their hearts, and blast their opponents out of the ring. They play-wrestle in school yards, and trade wrestling bubble gum cards. There are TV cartoons featuring wrestling now, as well as wrestling dolls, T-shirts, pyjamas, headbands, posters, watches, hats, and other paraphernalia.

Children's heroes in the music industry, such as Cyndi Lauper, have embraced the wrestling world, too, making the appeal even more drawing. The Hulk has his own rock theme song, The Eye Of The Tiger, and MTV and MuchMusic, the pay-TV music stations, have spotlighted the wrestling heroes over and over again. On a live MTV show, the Hulk flattened Roddy Piper.

At their tender age, the kids may confuse this spectacle with a sporting event, but there's an undeniable element of showmanship involved.

Norm Kimber, who emcees the fights at the Gardens, says there's a resurgence in interest in wrestling, and kids are among the biggest fans.

"Wrestling is better now than it's ever been," says Kimber. "There's music with it now, and that's a big appeal, and the wrestlers have injected a lot of showmanship into it as well. It's not just kids who love it, though. Everyone loves it."

Kimber reminds wrestling fans that the sport is not new. A wrestling match between Gino Garibaldi and Jim Londis was the second event at the newly opened Maple Leaf Gardens in November, 1931. It was a sellout.

A Hamilton TV station broadcasts wrestling bouts twice each Saturday and, Kimber says, Toronto is the hottest spot in North America for wrestling right now.

Barry Cook, a Toronto psychologist who is the clinical director of Viking Houses, a number of treatment centres for adolescents, says that watching the so-called violence of wrestling is not dangerous for children who are emotionally stable. But children who have problems may lose a sense of reality when they watch, he says.

"Most children will have an emotional reaction to what they watch," says Cook. "If they really think people are being hurt, it will upset them. But most kids think the fights aren't real, and they love watching people get smashed around. It's like cartoons."

Most kids know the difference between hurting someone and pretending to hurt someone, Cook says. As far as allowing children to watch wrestling on TV or allowing them to go and see a live wrestling match, Cook says parents should know their children, and decide accordingly.

The children interviewed at the Gardens recently showed great enthusiasm for the show.

"It's great watching these guys get beat up," says Chris Stevens, 11, whose mother brought him from St. Catharines, as a birthday present, to watch Hulk Hogan defend his world heavyweight wrestling championship against Macho Man Randy Savage.

"One guy got a lit cigar shoved in his eye once. It was great," Chris says as he tries to explain what is happening in the ring.

A smiling, freckled kid, Chris says he doesn't think that what happens in the ring is all real, but "guys sometimes really do get hurt," he says.

Otto Weininger, a professor of psychology at the Ontario Institute for Studies In Education (OISE), has spoken to children about wrestling in his private practice and in play-psychotherapy sessions.

"The general attitude held is that many children question what they see," says Weininger. "They talk about it as though it is unreal. They seem to think the fights are fixed."

Some children who have serious emotional problems, or problems with violence in their own lives, see wrestling as a legitimate way of hurting someone without getting punished, Weininger says.

"When these children talk about wanting to be wrestlers when they grow up, they say they want to be wrestlers because then they can really hurt someone, when it looks like they are just pretending," says Weininger. "They think somehow that they will be able to hurt someone else without getting hurt themselves. It's a leap in logic, or course, but they don't try to make it logical."

Kenny Feinstein, 11, and Kevin Gordon, 10, rated seeing Hulk Hogan at the Gardens one of the most exciting events of their lives.

"I've been watching wrestling for a couple years, and I think it's really, really exciting," says Kevin. "It's great to be here and hear the noise, and see these guys in person."

Though Kenny says he thinks some of the moves are fake, he says he can tell what is real, and what is phony.

Craig Rosenblatt and Perry Argiropoulos came to the match prepared. They made posters of their favorite wrestler, Hulk Hogan, and came to the Gardens to cheer him on.

"The main word that describes why I like wrestling so much is "excitement,' " says Craig, 12. "It's fun watching people get beat up, even if I don't think it's all so real."

"Baseball and hockey are too boring," Perry says.

Perry and Craig do draw the line somewhere though.

"We don't come and see the matches if we have to pay," Craig says. "These tickets were a birthday present."

Toronto Star (ON)
SAT
TRAVEL, Saturday, October 26, 1985 1417 mots, p. G26

The giant tortoises of the Galapagos Man almost wiped them out but they're staging a comeback now

Carla Hunt Special to The Star

SANTA CRUZ ISLAND, ECUADOR - SANTA CRUZ ISLAND, Ecuador - The rainy mist of the highlands of this Pacific island made the grassy path to the nature reserve slippery. Zigzagging around the large black volcanic rocks that blocked the way, we often slid into mud to our ankles.

Then, a particularly large boulder ahead raised up and moved itself out of the way, the first giant tortoise I had ever seen in the wild - on Galapagos Islands.

No matter how many tortoises you see during a day in the reserve, you just don't walk past Number one, especially when he is a particularly splendid specimen. We sat to watch what was at first only a carapace (shell) some 4 feet long, with two elephantine front feet protruding.

Eventually, unblinking eyes on a flat head began extending toward us at the end of a wrinkled neck. When one of us moved too quickly, he hissed, exhaling like a deflating innertube, and retreated to his carapace.

We did see many other tortoises that day in the wildlife preserve that occupies 64 square miles of Santa Cruz. Along with Isabela Island, these are the only two places in the Galapagos archipelago where visitors (who need to be fairly energetic) can join excursions to see these gigantic reptiles amble in their native habitat.

Easy prey

Far fewer amble than did 150 years ago when Charles Darwin, a naturalist aboard HMS Beagle, landed in the Galapagos Islands on Sept. 15, 1835. It is estimated there were then some half-million of the famous critters for which the Galapagos (Spanish for tortoises) were named.

Today, approximately 10,000 remain, for the tortoises' lot has not been a happy one. First, buccaneers, sealers and whalers killed them off or loaded them live on ships, where they could hibernate in damp holds, providing a fresh source of meat for a year.

More recently, settlers introduced goats, pigs, cats, rats and dogs that run wild on some islands and find baby tortoises particularly easy and tasty prey.

It is a disappointed, although rare, visitor to the islands who does not see at least a few galapagos.

This prehistoric reptile whose life can span several centuries and whose appearance closely resembles E.T., is an attraction to be counted on at the Charles Darwin Research Station, located at Puerto Ayora on Santa Cruz Island.

Regularly scheduled cruise ships - the MV Santa Cruz and the Buccaneer - make the station a port-of-call stop, and other visitors cruising by private yachts all start their inter-island circuits from Puerto Ayora and can call at the station before or after sailing.

One primary task of the scientific team working at the Darwin Station has been rebuilding the tortoise population. In the breeding and rearing pens of the tortoise house, eggs are incubated and the young of some 10 sub-species - each unique to a different island - are raised until they are three to five years old and large enough to survive local predators. Then they are returned to their home islands, most of which are closed to visitors under National Park law.

In the station's wilderness-style outdoor corrals, there are several adult tortoises which, according to the rules, may be photographed and petted, but not ridden.

Protected area

The protected tortoise area on Santa Cruz, holding some 2,000 of the reptilian giants, is the easiest of the two possible island excursions. A road leads from Puerto Ayora to the highlands, along a route where the terrain changes from semi-arid coastal vegetation to semi-tropical interior highlands, full of cattle ranches, banana and sugar plantations, patches of pineapples and groves of papayas. Along the way are two tiny hamlets, Bellavista and Santa Rosa, both distinguished by three landmarks, a little church, a school and a soccer pitch.

The wildlife preserve starts just outside of Santa Rosa, and in the reserve area, the Darwin Station maintains a casita (little house) located near one of the concentrations of tortoises. The walk in, about 4 miles, follows a track that often requires rough hiking.

Horses can be rented in Santa Rosa and horseback is a good way to tour, but be sure to take along a member of the owner's family to look after the mounts, as well as a National Park guide. With such an entourage, the whole day's excursion will cost around $50 U.S.

The largest gathering of tortoises is by a hill called El Chato, where they graze by day, and in the late afternoon retire to spend the night half-submerged in mud or water.

The one disruption to their lackadaisical pastoral life-style comes during the mating season, somewhere between January and August, when the males launch courtship proceedings by ramming the females with the front of their shells.

This highlands area is also rich in birds, bright with vermilion flycatchers and yellow warblers and lots of those finches that led Darwin to his theory of evolution.

To visit the reserve, you need to stay a day or more on the island and there are two good hotels - the Galapagos and the Delphin - located around Academy Bay in Puerto Ayora. The hotel cost is approximately $45 (U.S.) per person per day, which includes meals; one of these can be a packed lunch to take on the day's outing.

Short ride

For passengers touring the islands aboard the 90-passenger Santa Cruz, its operator, Galapagos Cruises, will organize a two-day package before or after cruising. Included are the basics: hotel accommodations and transfer to and from Baltra Island where the daily (except Sunday) flights from the mainland come in.

Baltra is separated from Santa Cruz by a channel and transfers require a short boat ride and a grinding hour-long but beautiful cross-island bus trip. The trip and a guide for the tortoise reserve are organized by special request.

The largest surviving population of tortoises is on Isabela where there are an estimated 3,000 to 4,000 living in relative safety around the Alcedo Volcano. Isabela is a giant of an island, covering more than half the total land area of the archipelago and, for reasons of time and accessibility, the trip to the volcano can be made only during a two-week chartered yacht cruise.

Yacht passengers disembark early in the morning on Isabela to begin the climb during the cooler hours. The first part of the ascent is relatively easy, walking over smooth pumice on a gradual incline. You follow the tracks of feral donkeys for about three hours before starting the final ascent to the rim of the crater. From here on, the climb is steep through knee-high grass and shrubs over uneven ground.

Around noon, you are on the rim itself, pitching camp among the small trees right in tortoise heaven. The site, at an elevation of 1,066 metres (3,500 feet) is lush and green, with a clear view of the vast crater below. In the distance are humps of other volcanos, and the impression left is a mix of moonscape and the garden of Eden.

IN the afternoon, you follow donkey tracks along the rim where there are always tortoises grazing, although the actual number depends on the season. Some months, you watch the incredibly cumbersome logistics of mating; during others, you marvel at the comparative agility of these antediluvian creatures as they lumber down a 305-metre (1,000-foot) rocky slope to the crater floor for water, then return to greener pastures on the rim.

Swim with seals

Nights are cold and damp, and you rise early to continue exploring the rim area. The second day's descent is a fast trip down to the black sand beach and a swim in the sea, perhaps in the company of fur seals who came from Antarctica and have adapted happily to life on the equator in the world's most magical natural museum of flora and fauna.

Isabela, by the way, is the island that received world press coverage when fire raged over it for several weeks early this year.

A lady sitting next to me on my flight back from Ecuador asked: "Did the Galapagos Islands burn down?" No, they did not. The fire spread over about one-seventh of Isabela before it was put out by an airborne Canadian fire-fighting team. And the Alcedo Volano was not in the affected area, nor were any of the landing sites on Galapagos cruise itineraries.

Toronto Star (ON)
SAT
TRAVEL, Saturday, October 26, 1985 1218 mots, p. G22

Buckle on the U.S. Bible Belt Of course, Nashville is also pretty big in the country music scene

Ed Rabey and Beverley Beyer

Nashville - NASHVILLE - Dolly Parton, Johnny Cash, Loretta Lynn, Conway Twitty and the Manrell sisters aren't just household words around here, you could very well meet one of them at a supermarket checkout counter in this country music capital of the world and Buckle of the U.S. Bible Belt.

Unlike many Hollywood stars who live elsewhere and shy away from the public, these folks accept the love and affection of their fans face to face, returning it tenfold with sincerity and a deep-drawl "How y'all been?" Don't be surprised if they hug you at the same time.

"Music City, U.S.A." is a rich blend of country, gospel, bluegrass, patriotism and heartfelt southern hospitality that one doesn't run into just anywhere. But it took a catalyst to stir these ingredients up and let the rest of us know what was happening down here in the rolling pine country of Tennessee's Cumberland basin.

That happened when a Nashville radio man put a local fiddler on the air for an hour every Saturday night, playing the kind of foot-stomping music most folks in the rural South grew up on. In 1925, Grand Ole Opry sprouted from this scrawny seedling, and radio dials began spinning to WSM throughout Dixie and beyond.

Call it sentimental, earthy, redneck, maudlin or anything else you want. The point is that someone discovered that people's feelings were a lot closer to the surface than we knew. Barnyard, backwoods, jailhouse, lovelorn, or lyrics about a little girl falling down a well, all pulled a remarkable following each week.

The next piece fell into place when another visionary bought a World War II-surplus Quonset hut and started cutting records. The rest may not be history of the highest order but it did make Nashville a city turning out more records and tapes than any other in the world. And having a high old time doing it.

Getting around town: Most of the mid-city attractions are along Music Row for easy walking, but you should have a rental car for visiting everything else you've come here to see.

How long/how much? A dedicated country-music fan can't tear away for at least three days, others could manage it in two on a 12-hour daily schedule. Lodging and dining is high moderate. Things open in April and the weather is warm until November but, at mid-summer, you'd be cooler on an African safari.

Moderate-cost hotels: Motels are the way to go here if you're watching a budget, enough of them to house several armies. Family Inns (I-40 at exit 219; $66-$80 double, summers; $39-$53, winters) is your basic motel: pool, good-size rooms, color TVs, short on charm but good location halfway between town and Opryland.

Hermitage Inn (I-40 at exit 221; $54-$61, summers) has a little more going for it, including a smorgasbord restaurant with good plain food, antique shop, very nice rooms, location between Hermitage and Opryland. It's family owned and has the required pool.

The Residence Inn (2300 Elm Hill Pike; $94 studio suite) gives you a lot: free breakfast plus a fully equipped kitchen with appliances and place settings for four; fireplace in each suite; newspapers at your door; extra person free; and they toss in a popcorn popper with enough corn to keep you happy. Room furnishings are handsome contemporary; everything first rate here.

Regional food and drink: Eating barbecue Tennessee-style takes a bit of learning, so here's lesson one. First you split your square of cornbread; now layer it bountifully with shredded meat; then stack on the cole slaw and douse with barbecue sauce; finally, cap it with the other half of cornbread and dig in with knife and fork. Non-locals lose their aplomb quickly by tackling it without the cutlery.

Once beyond this southern staple, it's catfish, fried chicken, smoked country ham, sausage and garden-fresh vegetables given a liberal dose of fatback or salt pork. Of course you may always pop into one of many Krystal hamburger shops for their patented special: small square burgers topped with steamed onions, the normal quota being at least three or four.

Moderate-cost dining: People gladly drive the 24 km (15 miles) south on Route 100 (including the likes of recent diner Paul McCartney) for the real country cooking at Loveless Cafe, a most undistinguished-looking roadside place of aluminum awnings and neon signs. We had a memorable breakfast of country ham and eggs, grits with redeye gravy, biscuits lavished with a choice of homemade preserves or Tennessee sorghum. Tab was $7.70 with oceans of coffee. The dinner menu confines you to fried chicken livers, gizzards or a ribeye steak but you still need weekend reservations.

Cock of the Walk (Music Valley Dr.) was just as good as the one we visited in Natchez, only a bit different. Here they flip your cornbread in a skillet by the table and use chicken feeders for ash trays, tin cups for the iced tea. We had the Keelboat Special of catfish, hush-puppies, slaw, river fries and fried pickles for $9.

Cracker Barrel (Stewart's Ferry Rd., four others) is a combination country store and restaurant, the goods ranging from okay to high-tacky, the food solid and country: loin back ribs, rosin-baked potatoes. Our find for barbecue "the right way" was at Center Point (Gallatin Rd., Hendersonville), just after Johnny Cash and Robert Duval left full and happy. Only a hole-in-the-wall with six tables and a couple of counter stools, smokehouse next door, barbecue sublime.

Going first-class: You might as well do it up right with a stay at Opryland Hotel (2800 Opryland Dr.: $113 up), a mammoth place hard by much of the entertainment you came for. Huge rooms, pool, some of Nashville's best dining in solarium-enclosed Rett's. Can you believe the house harpist leans heavy on country?

On your own: Nashville is justifiably proud of the Hermitage, President Andrew Jackson's magnificent ante-bellum home of stately fluted columns and priceless furnishings, surrounded by ancient oak, hickory and magnolia trees.

Live music is almost a moral imperative here and the places to hear it are Grand Ole Opry for weekend performances now in their sixth decade; Opryland for some dozen live shows and celebrity tapings going on at once; Music Village, U.S.A. for live country, bluegrass, folk, gospel, Appalachian and pop by the industry's best-known stars and a talented young man from Texas that we're hereby discovering, Tony Taliaferro.

Back in town, comb the honky-tonks, restaurants and bars along Printer's Alley where the street is narrow, the lights burn bright.

Music Row is noted for the Country Music Hall of Fame, plus stores, museums and assorted other emporia owned by what seems like every star in the country galaxy. "Y'all come!"

For more information: Call the Chamber of Commerce at (615) 259-3900, or write them (161 Fourth Ave. N., Nashville 372319) for a fat package of brochures on just about everything going on in and around the city. Ask for the Nashville Package.

Here to there: American and US Air get you there with one stop, Republic with a change, Air Canada to Chicago and then United. Regular bus service into town; a cab about $13-$16.

Toronto Star (ON)
SA1
LIFE, Saturday, October 26, 1985 882 mots, p. L5

German wine group seeks high standards

Tony Aspler

In the Rheingau just west of Rudesheim, across the river where the Nahe flows into the Rhine, is a remarkable piece of real estate. It's called the Berg Schlossberg and it bows out to meet the sun where the Rhine bends to flow north.

Abutting it to the east are the equally famous Rottland and Roseneck vineyards. The color of the soil here really is red.

These slopes make up one of Germany's finest sites for growing Riesling. You have to be part mountain goat or have one leg three inches longer than the other to work the land because the incline is about 60 degrees. From the top the view of the Rhine and the town of Bingen on the southern bank is stunning.

Four acres of the 70-acre Berg Schlossberg belong to the Weingut G. Breuer estate. Bernhard Breuer is the company's genial young director and winemaker. To celebrate the wines he makes from Berg Schlossberg, Breuer has borrowed a leaf out of Baron Philippe de Rothschild's book. Each year since 1980 he has commissioned a well-known German-speaking artist to create the frieze for his label.

But more important than the moody landscape by Werner Lichtner-Aix that decorates the 1983 Spatlese vintage, is the bottle's back label and what it stands for.

The Breuer is a founder member of the Association of Charta-Estates in the Rheingau.

The 15 Charta members feel that the German wine laws as they stand are not stringent enough and they've imposed stricter standards of quality on themselves.

German wines have traditionally been graded according to the amount of sugar in the grapes at harvest time.

The Charta winemakers of Rheingau are not so much interested in sugar, but in a proper balance of sugar and acidity. Wines with high acid are capable of long aging and sugar alone is like makeup: It can hide a multitude of sins.

But the main thrust of the association is to convince dubious consumers that their new style of drier German wines can marry well with a whole range of cuisine.

To prove the point, Bernard Breuer held a tasting in Toronto for the German Wine Society of six Charta Rieslings, mainly 1983s. They were served with deep-fried shrimp, egg rolls and plum sauce, fish balls and cheeses.

The wines, ranging from QbA quality to Spatlese, did indeed complement the food. The fruity acidity cut through the oiliness of the fish, while the residual sweetness balanced the sauce.

Breuer was preaching to the converted where I am concerned. I have always been a great advocate of Riesling (Kabinett quality) as the most versatile of wines for food - meat included. This year Breuer's other company, Scholl and Hillebrand, won the Grand Prix d'Honneur at the 1985 Vinexpo in Bordeaux for his Rheingau Riesling Dry 1983. Perhaps the Ontario Liquor Control Board might consider bringing it in.

* * *

If you can tell a Muller-Thurgau from a Riesling, a Rheinhessen from a Rheingau and a 1981 from a 1983, you could be carrying the colors for Canada at an international German Wine Tasting Competition next September.

Members of the 15 chapters of the German Wine Society across the country will start elimination rounds next month to enter their two best tasters in the national final, to be held in Toronto next April.

A team of four will be chosen to represent Canada in Germany and they will be putting their palates on the line against the best that the Swedes, Danes, Dutch, Norwegians, Finns, Japanese, British and Americans can find.

Apart from the tasting of six wines in the elimination heats, there is also a written test.

National honor is at stake here, folks. So get into training immediately. Our team will spend a week in Germany for on-site tastings, tours and lectures before the big event in Mainz. To be eligible you have to be a member of the German Wine Society ($15 to join). If you're not, you can always phone up its executive director, Michael Wilson (416-489-3131), and rectify that oversight.

* * *

I am not a smoker but I have always been intrigued that the Swiss cigar-maker Zino Davidoff should call his best cigars after the first growth clarets - Chateau Lafite, Chateau Mouton-Rothschild, etc.

No, they are not dipped in the wine. They merely reflect the same care and attention in their preparation that the vintners lavish on their wines.

Now Davidoff has come out with something a little down market: a cigar called Mouton-Cadet. Unlike the "First Growth" cigars made from Cuban tobacco, Mouton-Cadet are rolled from leaves grown in Honduras. As such, they are acceptable in the United States.

The price difference between Chateau Mouton and Mouton Cadet wine is likely to be ten-fold. The same cannot be said of the cigars. They are, however, cheaper in Ontario than in Quebec or British Columbia. I must say that I share Davidoff's philosophy in its broader application to wine: "Smoke less and smoke well."

* * *

Recently released at Vintages (2 Cooper St.) and well worth the price - a Catalonian red, Masia Bach, at $4.95; and a white, Raimat Chardonnay, at $5.40; a cru Beaujolais, Morgon 1983 (Thomas la Chavaliere), at $9.25; and a tawny port, Two Diamond, $7.45.

Toronto Star (ON)
SAT
NEW IN HOMES, Saturday, October 26, 1985 966 mots, p. E10

Use tubes from paper towels to pack slacks wrinkle-free

* This is a column in which readers exchange useful tips. Readers should be aware, however, that The Star has not tested the ideas and that they may not be applicable for all readers or under all circumstances.

A $10 prize goes to L. Wilshaw of Toronto, who writes:

With the introduction of soft-sided, lightweight luggage it is sometimes difficult to pack these bags efficiently. To keep slacks wrinkle-free and save space I use the cardboard tubes from paper towels, etc. You can stuff the hollow section with small items such as pantyhose, undies, etc., and then fold the slacks along the crease and roll them around the outside of the tube. These tubes are esasy to pack in duffle bags or along the edges of suitcases.

Various sizes of suitcases can be nestled inside each other for easy storage. To keep suitcases fresh smelling, insert a few fabric softener sheets.

* * *

Mushrooms often appear in lawns during the rainy spells of summer and grow on decaying organic matter in the soil such as buried tree stumps or roots. Mushrooms are more of a nuisance than harm and are best removed by raking or sweeping.

It is a good idea to have your soil pH tested - a desirable level is pH 6.5 which is slightly acidic. Good lawn maintenance will also help eliminate your mushroom problem. This includes proper aeration, drainage, fertilization, watering and regular mowing. Anne Marie Van Nest, Toronto

* * *

Would any of your readers know of dry cleaners in the Toronto/Scarborough area who dye clothes? I have called several with no results. C. Fellow, Scarborough

* * *

I have several end tables, night tables and a coffee table, with lower shelves, which means a lot of bending, stooping or even getting down on my hands and knees to dust. Now I clear all these shelves of books, papers or ornaments and dust them with a clean dust mop. I dust the top of the wall unit before I mop any bare floors. This helps to make dusting a lot faster and easier. Doris Presse, Weston

* * *

To remove coffee stains on cotton, make a paste using dishwasher detergent (for automatic dishwashers) and a small amount of water. Spread stained area over a towel and dampen. Push paste onto stain and leave about 10 minutes then rinse well in cool water. Repeat if necessary but once is usually enough. The paste will remove most subborn stains.

For shrunken woollen sweaters, use about one tablespoon of glycerin in lukewarm water and soak the sweater, gently squeezing the water through the sweater. Wrap in a towel to remove the excess and spread flat on towel to dry. Flatten it gently with your hands in the direction you want the sweater to stretch.

This should restore the natural oils in the yarn. Sweaters will shrink if the soap is too strong, the water too hot, or too much agitation is used when washing them. Constance Earp, Willowdale

* * *

To remove stains on outside windows, spray with oven cleaner, leave for a couple of minutes and wipe clean. Wash with soapy water and clean with vinegar and water. Evelyn Raymond, Waubaushene

* * *

To avoid scratching new kitchen countertops, use felt furniture pads cut to size on the bottom of your chopping board, toaster and other appliances. Mrs. A. Slobodian, Brampton

* * *

I wonder if one of your readers can help me? I have a 16-ft. upright freezer. The plug was accidently pulled out and some of the meat and chicken went bad. I defrosted the freezer and cleaned it with baking soda and vinegar. I have also spread charcoal and baking soda and have left a bowl of vinegar in it, but I can't seem to get rid of the odor. Mrs. S. Plant, Downsview

* * *

I had trails of bubblegum outside my apartment on the carpet. I used Mr. Clean and the gum seemed to rot off. I would think this product would be effective to clean spilled milk from carpets as well. Rene Negodaeff, Don Mills

* * *

When baking, put all ingredients out on the counter top. As each item is used, put it away. If you are called away to the phone or the door, you know what you have added. As utensils are used, drop in water to soak. While your baking is in the oven, the utensils can be washed and put away. Marie Shadgett, Peterborough

* * *

Instead of discarding junk mail, cut the paper that is blank on the back into manageable sized pieces and keep by the phone for messages, or make grocery lists.

When the junk mail includes a pre-stamped card or a stamped, return envelope, take a moment to send the firm a message instead of throwing them out. You can advise the firm to remove your name from their mailing list. This way you are ridding yourself of future nuisance mail at no cost to yourself. Mrs. M. Reade, Mississauga

* * *

Is there anyone who could tell me what to do to keep cats from urinating on my daughter's flower beds? She has put down black pepper and chili powder and nothing seems to work. M. Baxter, Willowdale

* * *

Would anyone know where to buy "spiffys"? A spiffy is a spring wire gadget that prevents shirt collar points from curling and they were once popular with the Armed Forces. Aurthur Gaston, Bridgenorth

* * * * Send your suggestions to: Reader Exchange, The Toronto Star, One Yonge Street, Toronto M5E 1E6. Please write clearly on standard letter-sized paper and on one side of the page only. And please do not send self-addressed, stamped envelopes, as personal requests cannot be answered because of the volume. The most interesting tips will be published and a $10 prize will be awarded for the best of the week.

Toronto Star (ON)
SUN
BUSINESS TODAY, Sunday, October 27, 1985 581 mots, p. B7

Business Week in Review A round-up of news, views and economic indicators

Companies Plant closing: Union Carbide Canada Ltd. said it will sell its money-losing polyethylene plant near Sarnia. The firm as a result announced a $95.96 million extraordinary loss against third-quarter earnings. Line disappearing: General Motors of Canada Ltd. said the continuous assembly line will disappear from a large section of the company's Oshawa car and truck plants when they are redesigned over the next 20 months. Instead, partially assembled vehicles will stop in locations for several minutes while workers complete several tasks. Landlord fined: Irving Stern, sole officer and director of 529794 Ontario Ltd., said he's appealing the largest fine ever levied under the Ontario Residential Tenancy Act. The $17,000 fine was imposed on him and his company after a guilty plea in connection with a $25,000 repair bill inflated by $350,000 to justify a proposed 25 per cent rent increase. McKeough steps down: Former provincial treasurer Darcy McKeough "stepped down" as Union Enterprises Ltd.'s chairman, president and chief executive because he wasn't doing what was needed to turn Union into an aggressively "acquisition-oriented" company, said James Leech, vice-chairman of controlling shareholder Unicorp Canada Corp. McKeough had bitterly fought Unicorp's takeover of Union earlier this year. Chrysler layoff: Chrysler Canada Ltd. said it is laying off more than a third of its Ajax work force for up to two weeks because of inventory build up caused primarily by the extended strike of U.S. workers. The U.S. strike was settled three dates after the strike by the independent Auto Workers Union of Canada.

Government Beef probe: Revenue Canada said it's investigating whether European beef imports are unfairly subsidized. The decision, expected in January, could result in a countervailing duty against the European meat. No hint? Auditors for the collapsed Northland Bank told a Senate committee that the institution was operating with no indications it would collapse until Ottawa closed the bank's doors in September. That contradicts statements by Minister of State for Finance Barbara McDougall, who said the bank was closed because it was insolvent. Value distorted: Managers of the defunct Canadian Commercial Bank distorted the value of the bank's loan portfolio by over-estimating the value of collateral pledged against the loans, testified Neville Grant of the inspector-general's department and Gordon Tallman of the Royal Bank. But the department accepted the inflated estimates as the basis for the March bailout of the bank, the Estey inquiry into the collapse of two Western banks was told. Apartheid sanctions: Canada will invoke "total sanctions" against South Africa and sever diplomatic relations unless the Pretoria regime dismantles the apartheid system of racial segregation, Prime Minister Brian Mulroney told the United Nations General Assembly. He received an unusually warm ovation.

Economy Rosy outlook: The Royal Bank, in one of its most bullish forecasts so far, said the Canadian economy will outshine its U.S. counterpart in terms of expansion through 1986 and 1987.

Markets Little lost: A surge among merchandising stocks helped the 300-price composite index lose only 0.5 per cent on the Toronto Stock Exchange to close the week at 2632.9. Wall Street: The New York Stock Exchange closed a mixed and trendless week with the Dow Jones average of 30 industrials dropping 5.82 points to 1356.52 Friday for a net loss of 12.32. Gold: The metal lost 50 cents (U.S.) to close in London at $325.75 an ounce.

Toronto Star (ON)
ME
LIFE, Tuesday, October 29, 1985 1083 mots, p. D8

Information on health abounds for new moms

Candy Sagon Dallas Times Herald

For the baby boomers of the 1950s, a new baby boomlet is under way. Women in their late 20s to early 30s who have been working diligently on their careers for the past five to 10 years are now working on starting families.

Unlike their mothers a generation before, however, the pregnant women are demanding better information about nutrition and health during their pregnancies.

"There's been a tremendous change over the last 10 years in terms of women's awareness of health and nutrition, and their willingness to ask questions," says Dr. Robert London, director of the division of reproductive medicine at North Charles General Hospital in Baltimore. "It's a great trend and I hope it continues."

Much has changed since the baby boom of the 1950s. Back then, doctors told women not to gain much weight, and there was little information about the effects of common substances, such as aspirin or tobacco, or common foods, such as coffee and tea, on the health of the fetus.

For the baby boomlet of the '80s, however, women have access to a large amount of health information provided by doctors and other experts.

In addition, doctors are also urging women to pay more attention to their health and nutritional habits 60 to 90 days before pregnancy.

At a recent Preconception Health Care Symposium in Princeton, N.J., doctors drew up guidelines for optimal care before a woman becomes pregnant as well as guidelines to follow during her pregnancy. Here are some of the most recent findings concerning both prenatal and preconception nutrition: Before pregnancy

A major part of the baby's development is completed in the first three months of pregnancy, and many women do not even realize they are pregnant for the first two months. Women who smoke, are dieting, are overweight or underweight, are diabetic, drink heavily, are taking prescription drugs or are using contraceptives during these first few months can put their fetuses at risk.

"I realize many women don't plan their pregnancies, but they should think about it. Becoming pregnant is an important event. A woman should talk to her doctor before she becomes pregnant to determine if she needs to make any alterations in her diet," says London. Some of the things a woman should consider before becoming pregnant, he says, include: * Birth control: A woman not only needs to stop using her birth control method for at least three months before trying to become pregnant, she also needs to realize that certain methods can cause nutritional deficiencies that need to be corrected. IUD users have heavy periods and are often deficient in iron. Birth control pill users often have low supplies of folic acid and vitamin B. Both these conditions can be corrected with vitamin supplements. * Weight problems: Overweight as well as underweight women can have "a slew of problems" during pregnancy, London says, including an increased risk of birth defects. "If we can get a woman who weighs 200 pounds down to 160 before she becomes pregnant, she reduces her risk of complications to almost normal," he says. The babies of underweight women are at risk for developmental disorders, cognitive dysfunction and cerebral palsy. If these women can gain to within 10 per cent of their ideal body weight before pregnancy, these risks are reduced considerably. * Smoking: Smoking contributes to smaller babies, first-trimester miscarriages, and premature birth, especially among older mothers. Even cutting down to 10 cigarettes or fewer a day (about half a pack) and improving her daily diet can greatly improve a woman's chances of having a healthier infant, London says. * Vitamins: Recent research in Ireland found that a lower incidence of birth defects, such as spina bifida, resulted when women were given prenatal vitamin supplements, containing iron and folic acid, 60 days before conception. * Rubella screening: Every woman should be tested for rubella immunity before she becomes pregnant because she cannot be given a rubella vaccine once she is pregnant. She can only hope she is not exposed to the German measle virus during the first three months of pregnancy. During pregnancy

Weight gain: The American College of Obstetrics and Gynecology says women should gain between 20 and 30 pounds during pregnancy. Dr. Howard Jacobson, director of the Institute of Nutrition at the University of North Carolina at Chapel Hill, says "If you gain less than 20 pounds, you're producing a baby at the expense of your own tissues." * How much food: The common saying is that you are "eating for two" now, but that does not necessarily mean eating twice as much food, or using that as an excuse to pig out on the junk food you would normally avoid. Generally, a pregnant woman should be consuming an extra 300 calories a day, (500 if she is active), for a minimum of 2,500 calories a day.

A practical daily diet would include:

Four servings of milk and milk products; 4 ounces of cheese, four glasses of milk, or ice cream, yogurt, cottage cheese. (For women who have trouble digesting milk products, take calcium supplements to equal 1,200 to 1,500 milligrams. Women who are deficient in calcium often will experience leg cramps.);

Three to four servings of protein foods (meat, fish, eggs, beans, nuts), each containing 15 grams of protein;

Two servings of vegetables; dark green vegetables are good for folic acid, carrots help provide vitamin A, and their bulk aids digestion and helps with constipation;

One to two servings of vitamin C-rich fruit or vegetable, such as citrus fruits, pineapple, broccoli, cabbage and green peppers; Four servings of grain products; one thick slice of bread or one cup of cereal counts as one serving, and whole-grain products are richer in nutrients than refined ones, like white bread. Things to avoid: * Smoking, as mentioned before. * Alcohol: Heavy drinking during pregnancy is the third major cause of retardation among children in the United States. Five years ago, the U.S. * Caffeine: Studies in the late '70s showed an increase in birth defects in mothers who drank eight or more cups of coffee a day. Recent studies show that the effect of caffeine is minuscule in those who drink two to four cups a day (and do not forget that cola drinks, as well as tea, also have caffeine).

"Moderation is the rule," London says. "If you wake up in the morning and have a cup of coffee and take a vitamin, the baby is going to be okay."

Toronto Star (ON)
FIN
BUSINESS TODAY, Tuesday, October 29, 1985 468 mots, p. E20

Canada's farmers export much more than wheat

Eaton Howitt Canadian Press

When city folk think of the agricultural products that Canada exports, they automatically think grain.

Grain did dominate the export scene last year, accounting for more than half the value of all agricultural exports, which totaled $10.3 billion. And exports of canola, canola products, beef, pork, and vegetables also increased.

But Canadian farmers also find markets around the world for various other food products, such as cheese, maple syrup and mustard seed, federal agriculture department figures show.

Trade surplus

These smaller crops may take a larger proportion of Canada's agricultural export trade this year, in light of the beating grain producers have taken because of back-to-back droughts in the West and a world glut. Canada's agricultural trade surplus, which last year topped $4 billion, is expected to be cut almost in half this year.

In 1984, about 3,900 tonnes of Canadian cheddar cheese - considered world class - were exported worldwide. Almost 2,000 tonnes went to the United Kingdom, where the popular cheese was first manufactured, while smaller amounts were exported to countries such as the United States, Trinidad, Tobago and Algeria.

Canadian apple producers also have reason to be happy. The 1985 crop is bigger and better than last year's, which means increased sales, both at home and abroad, the agricultural department says.

More than 50 million kilograms (110 million pounds) of Canadian apples, worth about $32 million, were exported to 30 countries around the world in 1984. British Columbia accounted for 70 per cent of the total Canadian apple exports.

People outside Canada also like to drown their pancakes in Canadian maple syrup. Two million gallons of the sticky sweet worth $30 million are produced each year, with most exports going to the U.S., the United Kingdom, Sweden, Denmark, Japan and West Germany. Quebec produces about 90 per cent of the country's syrup.

Canada is also the world's leading mustard seed exporter with annual production, concentrated in the Prairies, now exceeding 100,000 tonnes worth more than $40 million.

Pulse - protein-rich seed crops such as beans, peas and lentils - is another important cash commodity. Canadians are not big eaters of pulse; most of it is exported to countries where dishes made with these ingredients fill the same role as meat does for most North Americans.

Total production

The pulse sector is one of this country's fastest-growing agricultural industries. Its total production in 1984 was 215,000 tonnes, of which 180,000 tonnes worth $80 million were exported.

Ontario grows mostly white beans, mainly destined for the United Kingdom. Saskatchewan is the largest producer of lentils with Europe the big customer, although South American countries are also important markets.

Manitoba is the largest producer of peas, with Cuba by far the most significant customer.

Toronto Star (ON)
FIN
FOOD, Wednesday, October 30, 1985 967 mots, p. D4

Love of Prairie food spans the country

Cynthia Wine

This is the third of six excerpts from Cynthia Wine's new book, Across The Table - An Indulgent Look At Food In Canada (Prentice-Hall, $29.95). The book examines the country as six culinary regions - the Atlantic Provinces, Quebec, Ontario, the Prairies, British Columbia and the North. Today, the Prairie Provinces. Many people leave the Prairies when it is time to leave home, but they always take the food of the Prairies with them. At Winnipeg airport you can often see boxes of City Bread waiting to be boarded on planes for Toronto and Vancouver. If you could look inside suitcases and lap bags, you'd find cookies, cake, cream cheese, hot dogs and always, smoked fish, probably goldeye. There are things to eat on the Prairies that can be had in other places, but they taste better there. Hot Beet Borscht The secret of good borscht lies in a rich stock flavored with the perfect balance of sweetness and sourness. This is achieved by constant tasting and adjusting with lemon or brown sugar. When you're happy, serve the borscht with dark bread. 1 lb (454 g) boneless stewing beef, cut in 1-inch cubes 1 lb (454 g) short ribs 4 beets, scrubbed and unpeeled, with about 1 inch of the tops intact 2 medium onions, finely chopped 4 medium potatoes, quartered 1 28-oz (796 mL) tin canned tomatoes Salt and freshly ground pepper to taste

1/2 to 3/4 cup brown sugar

3 to 4 tbsp lemon juice

Place the meat, beets, onions, potatoes and tomatoes in a Dutch oven with enough water to cover. Bring to a boil. Turn down and simmer, uncovered, for 2 to 3 hours, or until the meat and vegetables are tender. Remove the beets. Rinse under cold water and remove the skins. Slice and return to the soup. Add salt and pepper to taste. Add brown sugar, then lemon juice to taste, adjusting quantities for the balance you like. Serves 8. Potato And Cheese Perogies Perogies are little pouches of dough. The most common filling is potato, or potato and cheese, but they can also be found filled with buckwheat or cabbage. Sometimes they are stuffed with meat and called veranekes, or any number of other names given to them by the various groups that love them. They may be fried or boiled, served in a soup or on a plate with garlic sausage, fried onions and lots of sour cream.

1/4 cup melted butter Dough: 2 cups all-purpose flour 1 tsp salt 1 egg cup cold water Filling: 1 cup creamed cottage cheese 2 cups cooked and mashed potatoes 1 green onion, finely chopped 1 tsp finely chopped fresh dill

Salt and pepper to taste

Grease a large Pyrex baking dish with the melted butter. Set aside.

To make the dough, sift the flour and salt into a small bowl. Whisk the egg and water together. Mix into the flour. Knead the dough until smooth and shiny. Form into two balls. Cover with a damp tea towel and set aside.

To make the filling, place the cottage cheese in a sieve and hold under cold running tap water until the curds separate. Remove the excess water by tapping the sieve and allowing the curds to drain for a few minutes.

Mix the cottage cheese with the other filling ingredients.

Roll out the dough, one ball at a time, on a lightly floured surface to a thickness of 6/8 inch or less (the thinner the better). Form a square approximately 14 inches by 14 inches. Do not overwork the dough, or it will become less tender. Do not re-roll odd pieces.

Cut the dough into 3-inch squares. Take each square in hand and stretch it slightly without making holes. Place 1 tablespoon of filling in the centre of each square and fold over to form a triangle, pinching the edges. Avoid getting any filling along the edges or they may not seal properly. Use a little flour if the dough becomes too moist from the filling.

Bring a large soup pot of water to a simmer. Place the filled perogies in the simmering water a few at a time. Do not crowd. Cook for a few minutes until they rise to the surface and look plumped out. Remove the perogies to a colander. Drain well and place them in the buttered dish, turning them to coat both sides with butter. Preheat oven to 350 degrees F. Bake the perogies, uncovered, for 10 to 15 minutes, or until plumped and slightly crisp on the bottom. Serve with sour cream, yogurt or fruit. Make 30 perogies. Winnipeg Cheesecake This cake once won top honors in a cheesecake contest in Winnipeg, considered by some to be the cheesecake capital of Canada. Wherever you are, use the creamiest cream cheese you can find (use People's Co-operative cream cheese if you live in Manitoba).

3/4 cup Graham wafer crumbs cup brown sugar Peel of 1 lemon, grated

1/4 tsp cardamom cup melted butter 2 lb cream cheese 4 eggs

3/4 cup granulated sugar Juice from 1/2 lemon

1 tsp vanilla

Preheat oven to 350 degrees F.

To make the crust, combine the first five ingredients and mix thoroughly. Press into the bottom of a buttered 10-inch springform pan.

In a large bowl, combine the cream cheese, eggs, granulated sugar, lemon juice and vanilla. Beat thoroughly and pour on top of the crust. Bake for 35 minutes. When the baking is done, turn off the oven, prop the oven door open with a folded tea towel and let the cake stand in the oven for about 1 hour. Refrigerate for several hours before serving. Serves 10 to 12. Next week: British Columbia.

Toronto Star (ON)
FIN
REVIEW, Wednesday, October 30, 1985 400 mots, p. B5

Cowan's almost perfect

Zenia Lysyj

On entering Cowan's Bottom Line restaurant, it's easy to envision men in tuxedos and women in sleek formal gowns. Such is the sophistication created by the spotlighted white tablecloths and black and gray walls in this beautiful but comfortable room.

The tomato consomme with gin and orange zest appetizer ($2.75) was tempting but our charming and helpful waiter couldn't recommend it and suggested we try something else.

We ordered a salad of squid and lobster with marinated vegetables ($5.95) served with snowy-white, tender pieces of squid topped with meat from a small lobster claw and garlic and ginger-marinated strips of carrot and celery. Unfortunately, the lobster was tasteless and the marinade could have been livelier.

We also enjoyed a starter of golden, deep-fried camembert ($4.75) served atop a glossy, but somewhat watered down, black currant sauce.

For entrees we selected the french cut provimi veal chop ($14.95) and the gray sole with champagne lobster sauce ($16.95).

The grilled and slightly charred one-inch-thick veal chop was served with a demi-glace sauce with peppercorns which added just the right spice to the tender and juicy meat. Buttered mushroom caps and perfectly cooked julienned carrots and broccoli flowerets came with it.

The large piece of gray sole was extremely mild in flavor but cooked to the right stage. The meat was moist and flaked easily with the fork. It arrived with an orange-colored champagne and lobster sauce which had the right piquancy to complement the mild fish. Fresh white asparagus served with the sole was a treat in this fall season but was a little too crisp.

We ended this almost perfect meal with fresh raspberries served with a Grand Marnier sabayon sauce ($6) and the chocolate Armagnac cheesecake ($3.25). The latter was served over the same sabayon and had the smooth, creamy consistency of mousse. Both desserts were garnished with chocolate leaves. With capuccino ($1.75), coffee (85 cents) and a litre of the house wine ($16), our bill came to $87.36 including tax and tip. - Zenia Lysyj

The Star's daily restaurant review

TABLE FOR TWO Cowan's Bottom Line 17A Yorkville Ave. 968-2911 Main courses from $7.95 to $18.50; full licence; open Monday to Friday noon to 1 a.m.; Saturday 5 p.m. to 1 a.m.; no washroom facilities for handicapped; takes Amex, Visa, MasterCard and Enroute.

Toronto Star (ON)
FIN
FOOD, Wednesday, October 30, 1985 428 mots, p. D10

Turn onions into a first-course dish

Here's how this week's specials on Ontario onions and a mere half pound of pork and veal can be turned into a tasty dish. The recipe is from The Classic Vegetable Cookbook (Harper & Row, $27.95). Braised Stuffed Onions 6 medium (about 2 1/2-inch diameter) yellow onions, peeled 1 tbsp olive oil 1 medium clove garlic, peeled and finely chopped

1/4 lb (125g) ground veal or beef

1/4 lb (125g) ground pork 3 tbsp dried bread crumbs 1 tsp dried ground sage 1 1/2 tbsp chopped parsley Salt and freshly ground pepper 1 egg yolk Braising liquid: 2 tbsp unsalted butter 2 tbsp olive oil 1 tbsp granulated sugar

1/4 cup white wine vinegar

1 cup beef broth

Plunge onions into 4 quarts of rapidly boiling water and blanch for 7 minutes. Remove and refresh under cold running water, set aside to cool. Heat oil in a medium frying pan then add garlic and cook until it softens. Add meat, stirring to break up lumps, and cook until it loses its color and is thoroughly cooked. Use a slotted spoon to remove mixture to a mixing bowl. Cool.

Add bread crumbs, sage, parsley, salt and pepper (to taste) and egg yolk to mixing bowl. Mix thoroughly. Trim bottom of onions so they stand upright. Cut off and discard the top quarter of each onion. With a grapefruit knife or spoon, carefully remove the centre of each onion, leaving shell 3 or 4 layers thick. Chop enough of onion centres to make cup; add to stuffing mixture. Reserve remainder of onion for another use. Fill each onion with stuffing and mound the top.

Heat butter and oil for the braising liquid in a saucepan just large enough to hold the onions. When bubbling, add sugar and stir over low heat until it caramelizes. Remove from heat and cool 5 minutes. Stir in vinegar and beef broth and bring to a boil, stirring to dissolve bits of caramelized sugar. Add onions and if necessary, more beef broth so that it comes two-thirds up the sides of the onions. Bring liquid to a rapid simmer. Cover and simmer until onions are tender when pierced with the tip of a sharp knife, about 20 minutes. Remove and keep warm. Reduce braising liquid to about 1 cup by simmering rapidly until it becomes thickened and shiny. Strain, adjust seasonings then spoon over and around onions. Garnish with additional parsley and serve immediately. Serves 6 as a vegetable or a first course.

Toronto Star (ON)
FIN
FOOD, Wednesday, October 30, 1985 565 mots, p. D19

Progressive party tops for goblins

It isn't too late for parents to band together to insure a safe evening of make-believe for children in their neighborhoods.

To heck with trick or treating. Instead, plan a party. Get all the parents in on planning and share the expense. It shouldn't come to much - probably no more than the candy each parent would have given away at the front door - since children like simple food and happy games.

Plan a menu and activities that can be divided between two, three or four homes. The main course will be at one home, dessert at another, and games played at still another. You might make a spook house at a fourth home for the braver children.

Let the little witches, goblins, ghosts, Frankenstein's monsters and one-third of the parents meet at the home where the main dish is served. Perhaps it's hamburgers with faces formed with cheese. Add french fries and fresh fruit.

When that is over, parents can escort children to the next house, where other parents take over. There, the children can have dessert. Cookies, pumpkin cake, honeyed popcorn with nuts and glasses of milk or punch. Anything in good taste and harmless fun goes at such a party. Let the youngsters help you plan. They may surprise you with their ideas. If you run out of food ideas, try some of these. Pumpkin Face Burgers 1 pound (454 g) ground beef 1 small onion, diced 1 clove garlic, minced

1/2 cup dry bread crumbs 1 can (8 oz) tomato sauce 2 tbsp brown sugar 2 tbsp prepared mustard 2 tsp chili powder 1 tsp salt 8 hamburger buns, split

Cheddar cheese slices

Brown meat in a large skillet. Drain off excess fat. Stir in onion and garlic. Cook 4 minutes, stirring often. Stir in bread crumbs, tomato sauce, brown sugar, mustard, chili and salt, blending well. Bring to boil, reduce heat and simmer until liquid has been absorbed, about 5 minutes, stirring constantly. Cover bottom of each bun with mixture. Cut cheese into triangles for eyes and semicircles for mouths. Decorate hamburger with faces. Broil only until cheese begins to melt. Serve at once. Makes 8 servings. Party Punch 1 1/2 quarts apple juice 1 qt ginger ale 1 qt club soda

1 qt vanilla ice cream Chill juice, ginger ale and soda at least 24 hours before making punch. Just before serving, combine liquids in a large punch bowl. Spoon ice cream in large chunks into punch. Now and then, stir gently to swirl melting ice cream through punch. Makes about 4 quarts. Almond Popcorn

1/2 cup butter 1 cup light corn syrup

1/2 cup brown sugar

1/2 tsp salt 2 tsp vanilla 1 tsp baking soda 1 1/2 cups whole almonds, toasted

3 quarts popped corn

Melt butter in a large kettle or Dutch oven. Blend in syrup, sugar and salt. Bring to a rolling boil over medium-high heat, stirring constantly. Boil 5 minutes. Remove from heat; stir in vanilla and soda. Stir in almonds, coating well. Add popped corn, stirring gently until evenly coated.

Turn mixture out onto a 10-by-15-by-1-inch pan. Bake in centre of oven at 300 degrees F for 30 minutes, stirring every 10 minutes. Remove from oven. Loosen mixture from pan. Cool completely, then store in airtight containers. Makes about 3 quarts.

Toronto Star (ON)
FIN
FOOD, Wednesday, October 30, 1985 601 mots, p. D14

Try winging it with chicken Chicken wings take on spicy up-beat flavor

The popularity of chicken wings has soared since Theresa Bellissimo decided to serve them as bar food about 10 years ago.

Bellissimo is acknowledged as the inventor of Buffalo wings - deep-fried chicken wings doused with melted butter and hot sauce. Chicken wings are in the low-priced meat category. Here are a few recipe suggestions that may challenge the taste of Buffalo wings: Sesame Wings 2 lbs (900 g) chicken wings

1/2 cup honey cup Dijon mustard 2 tbsp butter, melted 1 tsp lemon juice 1 tsp curry powder 1 clove garlic, finely minced

1/2 tsp oregano salt and pepper to taste

1/2 cups sesame seeds

Cut off the wing tips and discard. Cut each wing into two sections.

Combine honey, mustard, butter, lemon juice, curry powder, garlic, oregano, salt and pepper and place in a glass bowl. Add the chicken wings and toss gently with marinade. Set aside for 30 minutes.

Meanwhile, toast sesame seeds by placing them in a shallow pan and baking in a 350-degree F oven for 10 to 15 minutes or until golden brown, shaking pan from time to time.

Remove wings from marinade. Broil over charcoal or under broiler 5 minutes.

Brush with marinade and turn wings over and cook other side for 5 minutes. Continue basting and turning for another 10 minutes or until wings are cooked. Remove from pan and roll in sesame seeds. Serve at once. Makes about 24 wings. Chinese Wings 3 lbs (1.3 kg) chicken wings

1/2 cup soy sauce 2 tbsp honey 3 cloves garlic, crushed

1/4 cup sherry cup ketchup 3 tbsp peanut butter cup granulated sugar

1/2 tsp Chinese five-spice powder

additional honey Cut off the wing tips and discard. Cut each wing into two sections.

In a shallow glass or ceramic bowl combine soy sauce, honey, garlic, sherry, ketchup, peanut butter, sugar and five-spice powder. Add chicken wings and marinate several hours or overnight, turning occasionally. Remove wings from marinade (reserve marinade) and place in a single layer in a shallow baking dish. Cook in a 325-degree F oven for about 15 minutes. Cook wings an additional 15 minutes, basting with marinade, and turn them over. Cook 10 to 15 minutes more. Baste with honey just before removing from oven. Makes about 36 wings. Wings au Riesling 3 lbs (1.3 kg) chicken wings 3 tbsp butter 3 tbsp olive oil 2 cups sliced mushrooms 3 shallots 1 1/2 tbsp cognac 1 1/2 cups Alsatian Riesling or any dry white wine

1/2 tsp dry thyme 2 tbsp chopped fresh Italian parsley 1 bay leaf Salt and pepper to taste Pinch of nutmeg

1/2 cup heavy cream

1 egg yolk

Cut off the wing tips and discard. Cut each wing into two sections.

In a large skillet heat butter and oil. Saut chicken wings until brown. Remove. Add mushrooms and shallots and saut 2 minutes. Drain off and discard all fat. Add cognac and ignite. When flame dies down, add wings, wine, thyme, parsley, bay leaf, salt, pepper and nutmeg. Cook over high heat until mixture begins to boil, cover, lower heat, and cook for 15 to 20 minutes, or until wings are tender.

Remove bay leaf and discard. Remove wings and vegetables and set aside. In a small bowl beat heavy cream and egg yolk with a whisk. Add to pan, stirring constantly with whisk, until mixture thickens slightly and is creamy. Strain and pour over chicken wings. Makes 4 to 6 servings.

Toronto Star (ON)
FIN
LIFE, Wednesday, October 30, 1985 341 mots, p. D3

Little white lies abound in restaurants

CP

EDMONTON - EDMONTON (CP) - As food technology and economic realities press in on gourmet tastes, restaurant patrons are becoming victims of culinary white lies.

The shrimp and scallops one orders may be a shellfish imitator called kamaboko. Dover sole poached in champagne may be a flounder poached in a less pricey imitation. Bacon bits on a spinach salad may be a texturized vegetable protein.

There is a reason for the pretenders being on the menu, says one Edmonton restaurateur, who refused to be identified.

"Every time I use butter instead of margarine our costs go up," he said. "Every time I use a fresh carrot I have to pay some guy to peel the thing.

"Nobody uses filet beef for steak tartare. If some guy tells you he uses $40 champagne to poach a fish, he's lying. Who knows the difference, anyway?"

He admits to using phony shellfish when he can get away with it.

"It would be great if we could use real fresh crabmeat in a crepe, but air freight and labor costs are already killing me, and you know who pays in the end? The customer. And if they have to pay too much, they go somewhere else."

Modern technology has made it possible to take a cheap and plentiful flatfish such as pollock or cod and turn it into a pseudo-shrimp, a good imitation of crab or lobster meat, or even a reasonable facsimile of a scallop.

Larry Gambrell, head of regulatory co-ordination for the federal Department of Fisheries and Oceans, says there is nothing intrinsically wrong with the pretenders.

They are formed and colored and may taste somewhat sweeter than the genuine article, he said, but they are nutritious, handy to use and a great deal cheaper.

With skilled use of sauces, seasonings and possibly a fast pass through a deep fryer, most people won't know the difference and, even if they do, it won't bother them.

Gambrell said the problem arises when they are misrepresented on a label or menu.

Toronto Star (ON)
FIN
FOOD, Wednesday, October 30, 1985 473 mots, p. D12

Don't overcook turkey cutlets when making hurry-up dinners

Turkey cutlets may be unjustly getting a bad name. If so, they are being cooked too long. The cutlets should be cooked just until the flesh is no longer pink. With cutlets that are 1/4-inch thick or less, that means about 3 minutes in the saut pan and, with some recipes, a minute or two in a sauce. Turkey Lemon Cutlets 8 turkey cutlets 2 tbsp flour

1/4 tsp salt

1/4 tsp pepper 2 tbsp butter 1 1/2 tbsp vegetable oil

1/4 cup white wine 6 thin slices lemon

1/4 cup chopped parsley (optional) Dry cutlets with paper towels. Combine flour, salt and pepper and dredge cutlets lightly in the mixture. In a large skillet with cover, heat butter and oil and saut cutlets 1 to 1 1/2 minutes per side. Remove cutlets from skillet and keep warm while making sauce. Add wine, lemon slices (pressing lightly with spatula or back of cooking fork to release juice) and parsley, if using. Cook on high heat, stirring for a few minutes until sauce gets a little syrupy. Return cutlets to skillet, cover and heat slowly for 1 or 2 minutes. Makes 4 servings. Zippy Turkey Cutlets 6 turkey cutlets Salt and papper, optional

1/2 cup mayonnaise

1/2 cup Cheddar cheese, grated

1/2 jalapeno pepper, fresh or canned, seeded and minced fine

1 to 2 tbsp butter or margarine Dry cutlets, season with salt and pepper and set aside. Mix mayonnaise, cheese and jalapeno pepper. Set aside. Heat butter in skillet, preferably non-stick, large enough to hold all cutlets in one layer, or do in batches. Cook cutlets 1 to 1 1/2 minutes on each side. Remove to foil-covered broiler rack and spread each one with mayonnaise mixture. Broil until cheese is bubbly and lightly browned. Makes 2 to 3 servings. Turkey Rolls 6 to 8 turkey cutlets, about 1 pound to 1/2 cup coarse bread crumbs

1/2 tsp oregano, or to taste 1 10-ounce package frozen chopped spinach, thawed and squeezed dry 2 oz feta cheese or blue cheese, crumbled

1/4 cup finely chopped onions

1/4 tsp pepper

1 to 2 tbsp melted butter or margarine or vegetable oil

Dry cutlets. Combine crumbs and oregano. Set aside. Combine spinach, cheese, onion and pepper. Spread mixture on one side of each cutlet and roll up. Brush with butter, margarine or oil and roll in crumb mixture. Arrange turkey rolls, seam side down, in a single layer on lightly greased or nonstick cookie sheet or shallow baking pan. Place in freezer for 10 minutes (or refrigerate for 1 hour). Preheat oven to 400 degrees F. Bake rolls 10 to 15 minutes or until meat is no longer pink. Makes 3 to 4 servings.

Toronto Star (ON)
FIN
NEWS, Wednesday, October 30, 1985 480 mots, p. D13

Strike slows ambulance responses By Kathleen Kenna Toronto Star

Ambulances in southern Ontario have been delayed by as long as 20 minutes in answering emergency calls because of a strike by drivers, but this hasn't led to public complaints, fire chiefs say.

Kathleen Kenna Toronto Star

A brief mediation session was held last Thursday, but the dispute remains unsolved and there's no sign of talks resuming soon, negotiators for both sides said yesterday.

When ambulances in the strike-affected areas of Fort Erie, Port Colborne and Welland aren't available, units from nearby Niagara municipalities are supposed to move in, Port Colborne Fire Chief Douglas Lockyer said.

Not unusual

"If their (companies hit by the strike) ambulance is tied up on another site, we have a longer wait. We're looking at 15 or 20 minutes," he said.

But this isn't an unusual response time in an area that includes large rural stretches between hospitals, Lockyer said.

Service has been "satisfactory" since the strike began July 26, he said. While 34 workers from two private companies in Welland and Port Colborne are on strike, their jobs are being done mainly by supervisors.

Other fire chiefs in the area said they've received no complaints from firefighters or the public about ambulance service during the strike. Area mayors and hospital officials have repeatedly said they've had no complaints about emergency service, although they note that ambulances aren't often available to transfer non-emergency patients to clinics or other hospitals.

But area MPP Mel Swart (NDP-Welland-Thorold) claims he's had complaints from firefighters and area residents about the "poor quality" of ambulance service during the strike.

Businessman complained

Swart said one businessman, whose name he would not reveal, complained about the "scoop and run" technique of an ambulance crew at an accident scene in Welland about two weeks ago.

"He was appalled and annoyed at the way the woman was handled," Swart said, explaining that firefighters were the first at the scene and administered first aid, while the ambulance crew handled the patient roughly.

Striking ambulance workers have also produced several reports in which they claim firefighters - who want to remain anonymous - have complained of poor treatment of patients.

In one such incident report, a firefighter is said to have complained that an accident victim was "treated like meat" and roughly removed from a car before being loaded on to a stretcher, without any first aid.

Last week, Swart asked Health Minister Murray Elston in the Legislature to intervene in the long strike.

Wage demand

Strikers later presented the minister with petitions with about 7,000 signatures from residents in the strike-bound areas, demanding that the province intervene to end the dispute.

Elston said the ministry funds the private ambulance companies but doesn't get involved in their contract negotiations.

The main issue in the strike is still wages, with the two sides now less than 45 cents an hour apart.

Toronto Star (ON)
FIN
NEWS, Thursday, October 31, 1985 725 mots, p. A18

How to survive hunting season with both body and soul intact

Dalton Camp

Charles Dickens found "there is a passion for hunting . . . deeply implanted in the human breast." Here in New Brunswick, the deer season is on and those with the passion are tramping the countryside in their flaming red jackets and cape in search of their prey. At the local stores that serve to register the kill, there is a parade of half-tons and station wagons bearing the gutted trophies of the hunt; autumn's final ritual is a bloody one.

As one who does not hunt, I maintain an attitude of wary neutrality. The deer population in the province is estimated at 150,000. Of these, about 20,000 will be shot during the season by hunters who will also occasionally shoot one another, an inevitability that speaks to the passion noted by Dickens.

Home surrounded

In recognition of that, I dress in hunter's red myself, lest I step from my door and be mistaken for a six-point buck foraging in the orchard. And one becomes accustomed, almost, to having the early morning stillness breached by rifle fire echoing from the surrounding woods. Indeed, while the season lasts, it is simple prudence to keep in mind that one's home is literally surrounded by strangers, from first light to dusk, all of them armed.

Most of us who were raised in the city have been heavily influenced, in our attitude towards the deer, by Felix Salten's original story of Bambi and its subsequent rendering in treacle by Walt Disney. In the country, even among those who saw the movie, Bambi is a pest, a relentless marauder and spoiler of crops and gardens. There are those who believe it to be only in the natural order of things that, when the deer emerge from the forest in the early fall to forage in the farmer's fields, they are setting themselves up for the kill.

Even for the sentimental, or others who find shooting Bambi merely distasteful, there is the sensible justification for the annual thinning of the herd, which is that, if it were not done, as many deer would die anyway of disease and starvation. In short, there is a perfect symmetry in all this - we kill in order to conserve.

Finally, in the economics of rural life, the deer is also food. Thus, the hunt is endowed with an ultimate legitimacy that says that any game is fair game if it's edible. Apart from a belief that venison is an acquired taste, I am not convinced of the economics of deer hunting. When you add up the cost of a license ($16 in New Brunswick), the price of ammunition, and - as is common practice - the forfeiture of a day's pay or more, the price of deer meat comes higher than prime sirloin.

We should also reckon, in such a calculation, the cost of government, which, as in all ordered matters in our lives, regulates and enforces the rules of the hunt. Where there are the hunted and the hunters, so too there are the wardens, each with an equivalent wariness of the others.

There is a profound belief among the general community where I live that the law that allows one deer for each hunter is considerably exceeded by the more passionate and resourceful and that the registered kill of 20,000 is in reality likely twice that. The wardens, however, deny this, claiming the illegal deer taken number only a few hundred each year. Modern technology and surveillance techniques, they say, have all but eliminated jacking, or night hunting, and the increased penalties for breaking the laws have served as a strong deterrent.

Women hunters

Still, custom and tradition often overwhelm even the most diligent enforcement. While I see hundreds of hunters during a season, I have yet to see one who was a woman, notwithstanding the fact that thousands of them are licensed to hunt each year.

When I mentioned this phenomenon to a friend who was once the province's senior warden, he smiled at me and winked, which is what the law does, figuratively speaking. Meanwhile, the tramping and banging will continue for another three weeks, and wisdom dictates that children and animals be kept indoors. The only passion I have about the deer hunting season is to survive it.

Toronto Star (ON)
SAT
TRAVEL, Saturday, November 2, 1985 1297 mots, p. G9

The lure of Tibet lives on While China relents, you don't have to risk your life to go there

Madeleine Greey Special to The Star

LHASA, TIBET - LHASA, Tibet - There was a time when men risked their lives to enter the forbidden land of Tibet.

Some froze to death. Some were murdered. Some disguised themselves as pilgrims, counting the miles of this yet-unmapped region with a string of prayer beads. Few were welcome and most failed.

The lure of Tibet lives on . . . but such risk is no longer a prerequisite to go to this once secluded and sacred realm.

It is now possible to enter Tibet by yourself as it is currently among a list of "open" destinations for tourists to China. Since 1980, the People's Republic of China has welcomed selected tour groups to the Tibetan Autonomous Region, and a year ago authorities began issuing Tibet permits to individuals.

Need China visa

The catch is you have to enter China to apply for the Tibet permit and the recent Chinese policy on Tibet is no less revocable than any other Chinese policy. In other words, they might slam the door shut tomorrow.

Another possible route is to enter Tibet via its neighbor, Nepal. China's border with Nepal was officially opened at the end of 1984 and since last spring, individual travellers have reportedly entered Tibet this way.

This mode of entry also hinges on a visa to China, which regrettably is difficult to obtain in Nepal. Travellers who wish to cross the Nepalese border into Tibet are advised to arrive in Nepal prepared with a valid China visa. How long the border will remain open is anyone's guess.

Despite it all, giving a little means getting a whole lot, when declining the guarantees of a high-priced group tour and arranging a personal trip to Tibet.

Hard but exotic

No running water, sub-zero winter temperatures, altitude discomfort, dust-covered clothes and body, little or no hotel heating, and down-to-earth restaurants are a few mentionable hardships.

On the other hand, independent travel to Tibet means instant membership in the scant minority of foreigners ever to set foot in one of the most alluring travel spots in the world.

Some privileges include low prices, time to putter through temples, monasteries and palaces and the environment to make good contact with the locals. Witness a sky-burial, stumble upon a temple chanting session, bargain in the markets and if you're really brave relax and enjoy a cup of yak butter tea with a Tibetan.

Should you enter Tibet from China's Sichuan province, the Civil Aviation Administration of China (CAAC) flight to Lhasa will be the first major attraction of your trip.

As you hover over the Roof of the World, rippling, snow-covered mountains blanket the earth's surface below. Tibet's mountains are the world's youngest and tallest, with peaks soaring five miles above sea level.

A draining three- to ten-hour ride to Lhasa (depending on road conditions) awaits tourists arriving at Gongkar Airport. The sudden altitude change, combined with jarring bumps and swerves along the rocky road to the capital, take a toll on the most weathered of nervous systems.

But when the airport bus deposits individual travellers at the CAAC office, the weary are rewarded with the sight of Tibet's masterpiece directly across the street - the Potala, a 17th-century fortress dominating the entire Lhasa valley and city with its 13 floors and 1,000 rooms.

Travellers at this point must stifle any desire to bound up the stairs towards the golden roofs capping the Potala. The 12,000-foot altitude of Lhasa will knock you breathless after a few stairs. For pride and practicality's sake, save the Potala until later and check into one of the few hotels open to foreigners.

There's the Tibet Autonomous Region No. 1 Guest House, the Tibetan Guest House (or Banak Shul), the Lhasa Guest House (outside the city and very expensive) and the refreshingly original Snowland Hotel. To cope with the growing number of tourists, the inevitable has occurred. A five-star, 1,000-capacity hotel is slated to grace the streets of Lhasa this year. It will be the tallest building in the city.

As more tour groups pour in, many of the more expensive, better-equipped hotels are fully booked. Conversely, the Snowland or the Banuk Shul offer cheap, dormitory accommodation for five yuan per person (about $2.50 Canadian).

Travellers can "splurge" with a twin bed room or suite at the No. 1 Guest House, with private bathroom and running cold water. Prices range from $10-$25 a night. Accommodation at these three locations guarantee a taste of the anthropological, especially at the Banuk Shul (Tibetan Guest House), where the first two floors are filled with Tibetans. Incense and yak butter aromas waft through the halls.

Stock up on food supplies in Hong Kong to tide over cravings in Lhasa. Cheese, bread, biscuits, dry soups, dried fruits, nuts, chocolate and Western liquors will perk up the generally coarse fare to be found in hotels or street restaurants.

A good yak

Three main cuisines are available in Lhasa: Tibetan, Muslim and Chinese. Tibetan culinary treasures are apparently hidden from the public, especially the delicious "mo-mos" or spiced meat dumplings sold in Katmandu. A number of small Tibetan eateries are sprinkled throughout Lhasa, with distinctive smoky, dirty ambience and yak-dominated dishes. Yak meat, yak cheese or yak butter filter into every preparation, accompanied by dubious sanitary conditions.

Muslims replace yak with lamb, with much more success than their Tibetan brothers, serving bowls of fresh wheat noodles with lamb chunks and tofu.

Take your own beer to these eating houses. Muslims don't sell it but they won't stop you from enjoying a bottle of Chinese beer bought at the major dry goods store.

Lunch prices will keep you smiling. The beer may cost more than the food. Long convoy trucks from neighboring Sichuan and Qinghai provinces of China drive up to 10 days to bring tourist needs from hot water heaters to toilet paper.

Finally, as befits this autonomous region of China, the victuals of the Middle Kingdom are prepared in the kitchens of the Lhasa Hotel and the No. 1 Hotel. In addition, a Chinese restaurant called the Mechanized Little Eatery (Ji Guan Xiao Chi Bu) - even restaurant names reflect China's modernization drive - is a 1985 arrival to Lhasa, serving spicy Sichuan delights.

Once hotel, food and hot showers are covered, take to the sights. The Potala, the Drepung Monastery (once the world's largest cloister) and the Jokhang Temple (Tibet's holiest shrine) comprise Lhasa's three main sites.

Take along an instant camera. Friendly lamas will give an impromptu and very special guided tour for the price of an instant picture. As well, a wonderful and meaningful gift to any Tibetan is a picture of the Dalai Lama, who remains exiled in India.

If you're not on a tour and don't speak either Tibetan or Mandarin Chinese, come equipped with a Chinese dictionary and a basic knowledge of Tibetan Buddhism. Your guides, if any, will be proud temple lamas who generally don't speak English.

At the Tibetan market near the Jokhang Temple, hand-made Tibetan boots with square toes, woven rainbow-colored waistbands, temple bells and other artifacts are there for the bargaining. Vendors selling 15-20 kilo yak butter balls will be happy to take a wire and split open the rancid, oily mess to allow a tender sniff of the aroma so integral to Tibet.

To quote one wise traveller: "There is only one good reason that should stop you from going to Tibet . . . for once you have seen Tibet, all other travel destinations pale in comparison. If you are going around the world, go there last or else it will drive you mad that no place else equals the exotic, magic atmosphere of Tibet."

Toronto Star (ON)
SAT
NEWS, Saturday, November 2, 1985 345 mots, p. A12

March for peace cleric tells Canadians

Bu Michael McAteer Toronto Star

A leading U.S. anti-war clergyman has challenged Canadians to march on Washington and demand an end to the "insanity" of the arms race.

Such a dramatic act by Canadians would make the United States government sit up and take notice, Rev. William Sloane Coffin, of New York's prestigious interdenominational Riverside Church, told The Star yesterday.

It would also send a message to the super powers to get more serious about peace, he said.

By marching on Washington, Canadians would "show with their bodies their deep spiritual concern for peace and deliver a message that their lives are also at stake," Coffin said.

"They would be saying "we have children for whom we want a bright future and you persist in continuing this madness. Stop it'."

"Pathways to peace'

Coffin, a former chaplain at Yale University and longtime civil rights activist, was in Toronto to speak at Timothy Eaton Memorial Church last night at the start of a "pathways to peace" weekend. The event is sponsored by the church and the Peace Network of the United Church's Toronto Conference.

Praising the international peace movement, Coffin said he doubted there would be peace talks in Geneva without pressure from that area.

However, he said the Church should be doing more to promote peace. "Peace has to be a concern of the religious community. This should be a meat and potatoes issue on everybody's plate."

Coffin critized the "breathtaking arrogance" of the two super powers who between them think they, alone, can settle their differences when the life of the planet is at stake.

"Only God has the authority to end life on this planet," he said.

The peace weekend continues today with workshops at Timothy Eaton Memorial Church, 230 St. Clair Ave W. Tomorrow, university professor Ursula Franklin, a Quaker, will speak at the church's 9.30 and 11 a.m. services.

Sister Mary Catherine Shambour, a U.S. Benedictine nun who has lived and taught in the Soviet Union, will participate in a workshop on understanding the Soviet people.

Toronto Star (ON)
SAT
TRAVEL, Saturday, November 2, 1985 1076 mots, p. G20

Florida Panhandle: quiet, relaxing but close to the action

Muriel Cohen Special to The Star

CARRABELLE, FLA. - CARRABELLE, Fla. - You want to fish. You want to rest. You want serenity. You want it all to be inexpensive.

In this village on the Florida Panhandle, 120 km (75 miles) south of Tallahassee, you can find all these. Fishing. Solitude. Peaceful landscape unscarred by billboards or even by gift shops and fast-food shops. And surprisingly low cost.

There's a reason, of course. In winter, though many days are sunny and springlike, the Panhandle can get cool and occasionally downright cold (though you won't get snow in your driveway). So it doesn't draw the crowds you get in southern Florida.

Should you tire of the quiet, a five-hour drive diagonally south and east through logging, horse, dairy and citrus country will take you to Orlando, in central Florida, with Disney World and Epcot Center.

Sandy beaches

And in four to five more hours on the Florida Turnpike, you can be on the Atlantic Coast, in Fort Lauderdale or Miami Beach with their tourist attractions, shopping malls, towering buildings and broad, sandy beaches.

We took such a trip recently and enjoyed everything from sightseeing, sunning and shrimp dinners in Carrabelle to swimming, shopping and lox-and-bagel breakfasts in the flashier East Coast resorts like Boca Raton and Fort Lauderdale.

From Tallahassee airport, our rental car took us along Route 98, which led us through a chain of small towns directly into Carrabelle in not quite two hours. The town is on an isle, surrounded by three rivers - the Carrabelle, the Crooked, the Ochlocknee - and the Gulf of Mexico.

We shared the road with lumbering campers and mobile homes on the move on huge flatbed trucks. Scores of trailer parks crowd the roadways, and the campers are stretched along the Gulf Coast for vacationing fishermen. Carrabelle bills itself as the "Pearl of the Panhandle" and a "Fishermen's Paradise."

Wooden pier

We chose the first likely looking motel and for $25 a night for two had a perfectly adequate room and bath with back windows facing the Gulf, front windows the highway. There were two double beds, and a dining table and chairs encouraged us to bring in inexpensive take-out meals.

On the Gulf side, a long wooden pier extended for at least 100 feet into the water, an ideal spot for fishing or just sitting. Sport fishermen come to Carrabelle for speckled trout and redfish, as well as fresh water fish in the rivers and lakes in the area.

Fishing tackle is available in harbor shops and bait is for sale there and at local gasoline stations.

The local Gulf waters are famous for shrimp, crabs and oysters. Refrigerated trucks carry the seafood to restaurants and retailers around the state.

Of three well-known restaurants in town we chose the one with a water view. Julia Mae's menu is long on local fish.

Fried shrimp were sweet and fresh. The flounder was a surprise, fried with its tail on, its flesh gray, compared with the whiter meat of its New England cousin. The coffee was hot, and homemade pies were sensational. The bill for two was under $15.

The nearest movie theatre is in Tallahassee. Locals rely on cable television or video cassette recorders.

We pushed on east along the coast, over long bridges and causeways, for half an hour to reach Apalachicola, of the old popular song. Its store fronts look as if they came from the set of a shoot-'em-up western; you expect Wyatt Earp to step out any minute. The town is a virtual museum of 19th-century buildings from the time it was a commercial centre for river traders transporting cotton and sponges.

Apalachicola is famous for oysters. At low tide they can be easily scooped right out of their beds. The town, home to about 3,000, plays host to the oldest seafood festival in Florida, feeding 30,000 visitors on the first Saturday of November.

Next morning we'd planned to return to Tallahassee and our flight south. But the combination of good highways and a comfortable rental car encouraged us to begin the 965 km (600 miles) drive south.

We headed toward Perry, the only large-size dot on the map en route to the Florida Turnpike. Perry was a metropolis compared with Carrabelle. Yet the only traffic we met consisted of trucks carrying timber from logging areas along the road.

Tourist hype

After three hours, logging country gave way to beautifully landscaped cattle and horse farms around Ocala in the central part of the state. After a late lunch in Ocala, we got on the Florida Turnpike and headed south for Orlando.

Before the Walt Disney people made Orlando famous, it was a citrus capital. For miles on both sides of the Turnpike you can see the groves with ranks of trees killed by the frosts of recent years or laid low in the battle against citrus canker.

But growers' problems are buried in tourist hype.

Cypress Gardens, a veteran attraction 30 miles from Orlando, woos visitors with the promise of a unique ride, called Island in the Sky, which offers a panoramic view of the well-tended gardens.

At Sea World, called the world's largest marine park, you can pet a dolphin or visit a stadium with a 40-foot-deep tank that holds Shamu, a killer whale, Sea World's star performer.

Orlando eased the transition from the sleepy byways of the panhandle to the hustle, wall-to-wall traffic and brightly lit malls and crowded walks of the East Coast resorts. We spent two days and one night at a Howard Johnson's motel just off the highway, at $70 plus tax.

Wealth of choices

Back on the Turnpike, it was four more hours to Boca Raton where we checked into a Howard Johnson motel on Route 1.

Unlike Carrabelle, Boca Raton is within 30 minutes of a wealth of possibilities, north to Palm Beach or south to Miami Beach, with a wealth of choices in movies, concerts, art galleries, restaurants and shops.

The contrast was as dramatic as a comparison between New York city and upstate Vermont.

While south Florida resorts, like Miami Beach and Fort Lauderdale on the East Coast, and Naples, Sarasota and Fort Myers on Florida's West Coast intensively woo tourist dollars, Carrabelle and its neighbors to the north are more insular. They enjoy the rural and isolated quality of their small communities strung along the northern edge of the Gulf of Mexico.

Toronto Star (ON)
SAT
TRAVEL, Saturday, November 2, 1985 916 mots, p. G12

A streetcar named Desire is no more replaced by a smoke-belching bus

David Maraniss Special to The Star

NEW ORLEANS - IT mattered not at all that it was a monstrous city bus with green plastic seats shaped to the contours of fat people, or that it was belching dark smoke, or that the electronic marquee above the bubble-glass windshield displayed destinations in dot-matrix letters that flashed by like time and temperature readings.

What mattered was what they had named this bus approaching the curb near the corner of Canal and Royal, at the border of skyscraper and French Quarter, reality and fantasy. It was a bus named Desire.

It was not a streetcar: The only one still operating is named St. Charles. It probably wasn't coming from the railroad station and it certainly wasn't carrying any broken Mississippi belles like Blanche Dubois, with dainty beauty that must avoid strong light.

Still, when a bus named Desire pulls over and opens its doors, the temptation is to pay the 60 cents and ride.

There is something oddly profound when history, literature and life so conspire, when a simple name on a bus evokes the haunting internal lives of misunderstood souls in the postwar New Orleans of playwright Tennessee Williams.

Williams was born in Mississippi, grew up in St. Louis, took his pen name from ancestors in Tennessee and lived out his years in Key West. But it was in New Orleans that his surroundings were most in harmony with his sense of life - ambiguous, isolated, decayed, sensuous, sympathetic.

This city, like Blanche, has a dainty beauty, but it, too, must avoid direct light. The sweet sound of its place names, the blend of French, Spanish, Cajun, Creole and black, the grillwork, gardens and courtyards, the brown Mississippi, the bananas and coffee, the cemeteries - all these are authentic, but they betray a deep anxiety.

The bus named Desire passes glistening new hotels and office buildings barely half full, built on false premises and undeserved arrogance; passes warehouses and wharves boarded up since the World's Fair collapsed last year amid grand jury investigations and a $120 million bankruptcy. The bus turns away from a port steadily losing markets and rumbles toward a housing project named Desire where there is far more of that than of hope.

It is not the route that Williams prescribed to Blanche when she got to town. "They told me to take a streetcar named Desire," she said, "and then transfer to one called Cemeteries and ride six blocks and get off at - Elysian Fields." But it is close enough. The bus comes within a few blocks of the address where Blanche's sister, Stella, lived with her earthy husband, Stanley Kowalski.

In A Streetcar Named Desire, the Kowalskis live at 632 Elysian Fields Ave. There is such an address.

It is a white clapboard house, two storeys, deteriorating, part of a duplex of sorts with three apartments on one side and a barbershop on the other. The barber advertises in a peculiar way: He takes "No New Customers, No Children, and No Loitering." The shop is closed most of the time.

No one is home at the Kowalskis'. The screens are down but the windows are open about six inches, and a breeze blows gently against white curtains made of the material Williams dressed Blanche in, with something about it "that suggests a moth."

Across the avenue one can only imagine what goes on inside the Teamsters Local 270 building, or Pino's Private Club. And down at Washington Square Park, winos share each other's company on sun-warmed benches. The market from which Stanley brought home his bloody meat is still there. But where did he go bowling?

Of course one should never try to bring too much real life into literature; it has a life of its own. "It is only in his work that an artist can find reality and satisfaction," Williams wrote, "for the actual world is less intense than the world of his invention, and consequently his life, without recourse to violent disorder, does not seem very substantial."

WILLIAMS' life had enough violent disorders, as his varied biographers have revealed, but it was rather tame during the years he was writing Streetcar. He started writing it in Chapala, Mexico, with a working title of A Poker Night. Then he moved to New Orleans, changed the title and worked with a fury, waking each morning with Blanche, "this lascivious, demonic woman who possessed me."

At mid-afternoon he would leave his second-storey apartment in the French Quarter, near the corner of Royal and St. Peter, and walk to Victor's, a long-gone bar, where he would drink brandy alexanders and listen to the Inkspots sing If I Didn't Care on the jukebox.

All the time he was writing the play, which won the 1948 Pulitzer Prize, Williams thought he was dying of pancreatic cancer. He lived for another 35 years.

The streetcar named Desire, or at least one of them, sits quietly behind the iron gates of the old U.S. Mint at the end of the French market. Another landmark, a letter from Williams to Elia Kazan, who directed the play and the movie, can be found at the New Orleans Historic Collection on Royal St. near where Williams once lived.

"There are no "good' or "bad' people," Williams wrote. "Some are a little better or a little worse but all are activated more by misunderstanding than malice, a blindness to what is going on in each other's hearts."

Toronto Star (ON)
SUN
NEWS, Sunday, November 3, 1985 475 mots, p. F8

New test quickly finds source of food poisoning

Frederic Troyer Special to The Star

Each year more than 12,000 cases of salmonella poisoning are reported to Canadian medical and health authorities. In 1982, the last year for which final statistics are available, there were 30 deaths in Canada.

Many incidents are relatively mild, because the infected persons have good resistance, and they are passed off as "stomach cramps" or "a touch of diarrhea" and are never seen by physicians.

But the question facing health authorities is: What causes it? The salmonella bacterium is suspect, but where and how do the victims get infected?

If they all attended the same picnic, ate at the same restaurant, or are known to have consumed some one food product from one known shop, the source of the poisoning may be easy to pinpoint.

But even when the locale is definite, there's usually doubt about which particular food is to blame.

The standard tests used by medical analysts and food chemists can take as much as 48 hours to get an answer.

Now high technology has come up with a new test that can tell within four hours whether a particular food is contaminated with salmonella. And it may also prevent contaminated food from being consumed. It was described at the American Chemical Society meeting by Dr. Michael Curiale, a biochemist in Framingham, Mass.

Curiale said the new testing technique is based on a procedure called DNA hybridization, a mainstay of genetic engineering research.

A radioactive probe, made up of genetic material known to complement that in the target - in this case salmonella - is introduced into a sample of the suspect food.

"If the target is there, the probe binds and it can't be washed away by succeeding procedures," he explained. "If the final product contains the probe, the result is positive and the food is probably contaminated."

The test is so simple it doesn't even require an experienced chemist to do the work, he added. "It can be handled by a person with a high-school education. The test gives a digital (numerical) answer and so doesn't require the personal judgment needed in the present culture-medium method."

It's been tried out on more than 80 types of food and worked on all of them, Curiale said. These included dairy foods, meat, poultry, chocolate, pasta, peanut butter and salads. There were fewer "false positive" results than by the present test method.

The biochemist, who is associated with a commercial research firm, Integrated Genetics Inc., said the new test is available now for evaluation by food producers and food safety experts.

He expects it to be used in food processing industries as a "precautionary check" as well as to help diagnose problems when food poisoning is involved. In the latter instance, he said, "the source of the poisoning can be identified and eliminated more rapidly."

Toronto Star (ON)
FIN
NEWS, Monday, November 4, 1985 2407 mots, p. A1

Calls growing for big reforms in nursing homes

Robin Harvey Toronto Star

During the year he lived in a Metro private nursing home, Houston Downey spent many days tied in a chair. His teeth and skin were dirty and he lost so much weight he was reduced to "skin and bones," according to his wife.

"They didn't keep him clean at all," 76-year-old Mary Downey says, her voice breaking. "He had diarrhea and they'd just leave him sitting in it all day. It was just a terrible, terrible place."

Once, Downey recalls, her husband - then in his mid-70s and diagnosed as an Alzheimer's victim - was badly beaten by another resident. He also complained of being assaulted by staff.

Three months before his death, he was admitted to hospital "at death's door," dehydrated and with pneumonia in both lungs, his wife says.

"Wanted to vomit'

Downey's experience with private nursing homes has left her terrified of ever having to go into one herself. "It's the owners that are at fault. I used to come out of there feeling like I wanted to vomit."

She's not alone in her views.

People across the province are voicing deep concerns about the workings of private nursing homes - from residents and their families, to politicians, lobby groups and some representatives of the nursing home industry.

A growing lobby of advocacy and senior citizens' groups is calling for tough reforms for Ontario's 330 private nursing homes - home to an estimated 29,000 elderly or frail people.

"When health becomes a product of the market place, the quality of care deteriorates," Joyce King, president of United Senior Citizens of Ontario, recently told a regional senior citizensand safety of nursing home residents.

"We would like to see a complete review of the (Nursing Home) Act and system," says Harry Beatty, chairman of the 24-member coalition. The group's members include the Ontario Association for the Mentally Retarded, the Canadian Institute of Religion and Gerontoloy, the Canadian Mental Health Association (Ontario), and Concerned Friends of Ontario Citizens in Care Facilities.

But according to the nursing homes association, the picture of nursing homes as substandard, uncaring institutions is false. Harvey Nightingale, executive director of the Ontario Nursing Home Association, says most nursing homes are well-run, caring operations. When problems arise, they can often

be traced to inadequate government funding, he says.

"The calls for reforms are positive," Nightengale says. "But one has to get some actual facts to know what the true picture really is."

Praises service

Nightingale says nursing homes are often expected to provide services better than the law requires or money allows.

Olga Korslick, 61-year-old president of the residents council of a downtown nursing home, agrees with Nightingale that her home is doing the best it can. "They're treating me good. I can't do much for myself, so they help me," she says. "They haven't got the time to be too friendly, but they handle me well."

One voice calling for a complete review of nursing homes is Ivy St. Lawrence, chairman of the Ontario Advisory Council on Senior Citizens.

"I am quite surprised by the amount of abuse in a nursing home," she told The Star. Residents "are kept there (in geriatric chairs) for hours - sitting in their own urine. It's shocking."

Due to a shortage of chronic-care beds in hospitals, nursing homes are asked to care for people whose problems are too great, St. Lawrence says.

Visits by The Star to 14 Metro-area nursing homes found evidence to support complaints made to a task force on health care, funded by the Canadian Medical Association.

Like "barracks'

The cross-country task force, headed by consumer reporter Joan Watson, concluded that many of Canada's nursing homes had serious problems: "The standard of care provided in many . . . is grossly inadequate."

Last month, the Christian Labor Association of Canada released a task force report on conditions in Ontario nursing homes it organized. Based on interviews with staff, owners and administrators, the task force concluded that many nursing homes are badly underfunded and understaffed; and conditions in some are inhumane.

The report compared residents to "prisoners" and nursing homes to "barracks." Some homes on occasion must wake residents as early as 4 a.m. because staff are so overworked, it states.

Sharon Gendron, 45, of Toronto, says that her mother, when she lived in a Toronto nursing home, spent many days tied in a chair, weeping. Her front teeth rotted so badly they broke off at the roots, she lost 40 pounds and she suffered bruises on her face and arms.

"It was a hell hole," Gendron says in an open display of outrage. "I almost had a nervous breakdown."

Rejects criticism

The nursing home that Gendron says meant months of misery for her mother has been shut down by the health ministry, which cited its aging, outdated structure.

Nursing home operators, however, are sick of being portrayed as uncaring businesses that profit from the misery of the elderly.

"I'm doing everything I can," says Herman Grad, president of Leisure World Health Care Centres Inc., a company that runs nursing and retirement homes across Ontario. "If everybody thinks we're bloodsuckers trying to take everything and give nothing in return, they're wrong."

"It is very frustrating for us who are trying to meet the concerns of our residents," says Stephen Haas, vice-president of eastern operations for Extendicare, Canada's largest nursing home chain.

Haas and Grad accuse critics and the media of ignoring the good things nursing homes do, while spotlighting isolated incidents that trouble all long-term care facilities.

For example, they say many nursing homes have sought the stamp of approval from the Canadian Council on Hospital Accreditation; and some homes give written guarantees of quality care - a residents' bill of rights.

But consumer lobby groups such as Concerned Friends charge that, over all, private nursing homes have a bad record.

"In general, their performance has been very poor," Concerned Friends president Anne-Marie Johnston says. "All one has to do is look at the inspection reports . . . or go into a home and see for oneself."

Diarrhea outbreak

The recent diarrhea outbreak that killed 19 residents in Extendicare's London nursing home shows the potential hazards of placing the elderly in large institutions, Johnston says.

Beginning in September, the illness struck 71 people, including 18 staff. Health officials have said they cannot pinpoint the cause of the outbreak, but suspect contaminated meat sandwiches.

Public health officials have stated the hygiene at the home was "scrupulous."

But Health Minister Murray Elston last month presented in the Legislature a report stating that conditions in the home's kitchen during the epidemic were substandard. Extendicare spokesmen have said the report has no scientific basis, but will not elaborate because an inquest is pending.

Since the London tragedy, Elston has issued stiff directives on disease control and food handling in nursing homes, and promised an independent review of the operation and inspection procedures of the nursing home branch of the health ministry.

Evidence abounds to support concerns about the welfare of nursing home residents:

Inquests

Since 1980, Ontario coroners have ordered 23 inquests into nursing-home-related deaths. These included: * An 86-year-old woman who choked after receiving food that was outside of her special soft diet. * A 79-year-old retarded man who arrived at a nursing home in a deteriorated state and who continued to deteriorate thereafter. When transferred to hospital two days before his death, he was found to be dehydrated, hypoglycemic and emaciated, and suffered contracted limbs and bedsores. * An 86-year old woman who died of "natural" causes brought on by malnutrition, dehydration, pneumonia and cerebral-athero sclerosis. The jury said the conditions that led to her death may have eased if someone had recognized the woman's depressed state and taken "a more comprehensive and positive approach to her ongoing care." * An 84-year-old man whose death was attributed to "misadventure" after he was given drugs meant for another patient. * An 81-year-old demented man who wandered from a nursing home into traffic and was hit by a truck. The inquest revealed 36 incidents of residents wandering from that home the year the man died. * Twenty-one residents who died after fire broke out in a Mississauga nursing home in 1980. The home had no smoke detectors and no sprinklers in the living quarters. The jury called for such equipment to be installed.

Of the 23 inquests, five juries gave no recommendations for improving nursing home care or procedures. The rest gave recommendations ranging from increasing staff, improving staff training, improving monitoring of residents' conditions, and developing systems to keep better track of residents' whereabouts.

Charges

In the 84-85 fiscal year, as part of a province-wide crackdown, 582 charges were laid against 17 nursing homes. So far this year, only one home has been charged with violating the Nursing Home Act. Health ministry spokesmen say this is because several cases are still before the courts, and because some hearings must be put off pending the results of appeals to higher courts. * In July, 1984, the health ministry charged Elm Tree nursing home on Keele St. in Downsview with 88 violations of the nursing home act. Five charges were later withdrawn. Last month, the Supreme Court of Ontario ruled in this case that nursing home operators cannot be charged under sections of the Nursing Home Act that pin certain duties on staff members. As a result, 38 charges against the home were thrown out of court.

Health ministry officials are reviewing the judgment to decide whether to appeal it or change nursing-home regulations. The lawyer for the home says it will likely appeal to have all the charges thrown out of court.

Rick O'Donnell, vice-president of Carewell Corporation, which manages Elm Tree, says that since the charges were laid the home's operation has been radically overhauled. The north wing was torn down and the kitchen, dining and activities areas renovated, he says. The home has purchased new equipment and redecorated. It has hired new administrative and nursing staff and overhauled programs and procedures, including those for dietary and nursing care. The home has applied for accreditation and its most recent health ministry inspection reports show no environmental, dietary or nursing violations, he said. * This summer the former administrator of the Inglebrook nursing home in Fergus was charged with sexually assaulting a resident.

Inspections

The Star reviewed the most recent annual relicensing inspection reports on file at the health ministry library this summer for 10 Metro-area nursing homes.

Of these homes, three had 19 violations, five had more than 20 violations and two had more than 30 violations under the Nursing Home Act. All of the nursing-home owners have submitted plans or taken action to comply with the regulations, the reports say. While some of the violations were for minor infractions like poor lighting or improper records, other violations bear on residents' care or quality of life: * An inspection report for Barton Place nursing home on Bathurst St., released in February, 1985, revealed that staff neglected some residents' hygiene. It also revealed the home's recreation program did not meet all residents' needs. Another violation: "Therapeutic diets are not provided as ordered by physicians." * An inspection report released in March, 1985, for Kennedy Lodge Nursing Home on Kennedy Rd., Scarborough, showed nursing care was not always provided as directed by a doctor, and sterile nursing techniques were not always employed. Equipment was lacking to prevent tissue disorders for some residents. Many residents were poorly groomed, poorly dressed and disheveled. The home's activity program was deemed inadequate. Some residents' rooms had dirty floors and cockroach infestation was noted. * An inspection report released in February, 1985, for Lincoln Place nursing home on Walmer Rd. in York showed residents subject to inappropriate nursing-care plans, poor hygiene, and diets contrary to doctors' orders. * An inspection report released in January, 1985, for Leisure World St. George on St. George St. showed linen and nursing equipment to meet residents' needs was not readily available. Social needs of heavy-care residents were being neglected. Inspectors found urine-type odors and soiled washroom floors. * An inspection report released in June, 1985, for Extendicare Oakridge Villa Nursing Home on Finch Ave. in Downsview showed that "numerous" nursing plans were not revised to meet residents' needs. Doctors' orders to take blood pressure readings for some residents were ignored. Some residents were unkempt. * An inspection report released in November, 1984, for Van Del Manor Nursing Home on Kingston Rd., Scarborough, showed the unapproved use of restraints on some residents.

Community living

According to Beatty, chairman of the reform coalition, community living is a better alternative to nursing homes for many seniors. The coalition has worked to persuade the province to shift resources away from private nursing homes and toward services that help seniors stay in their own homes.

October's provincial Liberal budget earmarked $11 million for seniors' community support services. The money will fund Meals on Wheels programs, adult day care, home support services and 20 new recreational centres for the elderly in needy areas of the province.

Nightingale, of the Ontario Nursing Home Association, agrees that more community support services are needed, but says nursing homes also need more money.

"You can't change the system without a definition of who you are supposed to provide care for and without the appropriate dollars to do it," Nightingale says.

Over the past five years, nursing homes have become filled with residents who need help eating, dressing, washing and even walking, he says. The homes also have many more mentally confused residents, many of whom can wander. But government subsidies have fallen behind inflation, he says, and the $45 daily rate set by the province for nursing home care is too little.

Funding squeeze

Some municipal homes for the aged get about twice as much money as nursing homes, even though they may care for similar residents, Nightingale says.

"Government has been squeezing and squeezing and squeezing - knowing that we won't run a deficit, we can't go under," he says. "We've been telling the ministry this since 1982, but they refuse to listen."

Health minister Elston says the entire system of health care and services for seniors is under review.

"There are a lot of institutions that are doing a good job," he says. "There are some that are not and it's our job to make sure that the residents, where we find there are problems, are properly cared for." TOMORROW: Quality of life in nursing homes.

Toronto Star (ON)
FIN
LIFE, Monday, November 4, 1985 890 mots, p. C4

Control the intensity of a stretch

Lilian Jarvis

In this exclusive series, The Star offers a new and distinctive exercise alternative. Developed by Lilian Jarvis, former principal dancer with the National Ballet of Canada, Bio Body's deep stretch and muscle toning exercises provide complete conditioning. Based on anatomical principles of correct alignment and body mechanics, they improve posture, relieve tension, increase flexibility, alleviate common aches and pains and produce an over-all feeling of vitality and well-being.

Using a scarf to provide pressure or resistance produces a very deep stretch that you can modify to suit your needs - and your tolerance level - by increasing or lessening the pull on it.

Since one man's meat is poison to another, how much stretch you can tolerate is something only you can determine. Making the stretch unbearable can put you off doing it altogether. Control the intensity so you stay on the edge of pain and then relax at that point.That way, you'll get both the amount you need and can tolerate without becoming tense.

The difficult thing to learn is relaxing into pain, but that's the only way to get beyond it. Loose muscles aren't as painful to stretch as tight ones, so as your tightness eases, so will the pain. In time, it will even become gratifying, and that's a promise!

As a side note, don't be surprised if you find yourself getting angry or frustrated in doing these deep stretches. Negative emotions can surface with intense, unaccustomed pain and the best way to deal with them is simply to observe your reaction and accept it as part of the process. Pent-up anger and other such emotions are part of a holding pattern and need releasing as much as physical tightness does.

If you're in a place where you can be vocal about it, have your own "wailing wall" and let it out! Even letting yourself groan is great as a therapeutic release, so don't be afraid to get in touch with yourself. It's what we don't express that is harmful to our psyche, and it can come out in more unpleasant ways when expressed negatively to others.

The two exercises this week are variations of last week's leg stretch. The first one uses pressure from the scarf; in the second one, the scarf simply supports the weight of your leg. As these are again intense stretches, be sure to go into them slowly and breathe out with them to relax. Don't make the stretches happen, let it happen!

Put the scarf under the sole of one foot and raise your leg toward the ceiling. Now turn your foot so the outside edge of it rests in the scarf, and relax your knee so it's slightly bent. Then, keeping your foot held toward your head as much as possible, pull slowly on the scarf. (Wrap it around your hands so it's a comfortable length to hold.) As your foot is drawn in, your knee will drop out to the side, and the pressure on your leg in this position will stretch the outside of your leg and seat - or, you may feel the stretch more on the inside of your thigh. You may also get a different stretch with each leg.

In any case, the farther toward your head your foot is held, the more stretch you'll feel. It lessens as you bend your knee and bring your foot down over your tummy, so you can release the stretch this way. Depending on how you want to work with it, you can either hold the stretch for a while and then bend your knee to relax, or else slowly straighten and bend your leg in a continuous movement. As you keep the pressure on your foot, you'll feel the stretch develop in straightening your leg, and you can then decide how far you want to take it.

After stretching the other leg this way, put the first leg up again and this time wrap both ends of the scarf around the corresponding hand. Lay your other arm, palm down, along the floor at shoulder height. Now, supporting the weight of your leg in the scarf (your knee can be straight or slightly bent) carry your foot slowly across to the other side of your body. You will almost immediately feel a stretch in the outside of your leg and seat. As the intensity of it can take you by surprise, be sure to do this movement very slowly.

Again, you can either stay with this stretch for a while and then bring your leg back where you started (this is best until the stretch is less intense) or slowly lower your leg toward the floor. The outstretched arm will prevent you from rolling off your back completely, and pressing it against the floor as your leg comes down will help to support the weight of your leg.

When your foot is on the floor, relax your body - all of it - and stay in this rolled-over position for a while. Then lift your leg to the upright position again by pulling it up with the scarf. (Your arms get a fair work-out with these stretches!) Do this several times with one leg to give those muscles a chance to release more, then repeat the stretch with the other leg.

Toronto Star (ON)
FIN
FOOD, Tuesday, November 5, 1985 966 mots, p. D2

Food inspectors "on notice' after rancid tuna scandal

Joel Ruimy Toronto Star

OTTAWA - OTTAWA - The head of one of the four federal agencies ensuring our food is safe and meets minimum quality standards is the first to admit it: There has been major fallout for food inspectors from last month's rancid tuna affair.

"The damage has been done," says Dr. Brian Morrissey, director-general of the federal agriculture department's food inspection directorate. "We are on notice at this time."

But Morrissey and outsiders also agree that Canadians are getting their money's worth from the 3,225 field inspectors and scientists who poke, test, taste, analyze, weigh - and occasionally reject - food before we ever see it.

"Other than this recent tuna scandal, we haven't had any major complaints," says Marilyn Young of the Consumers Association of Canada. "On the whole, we're well served."

And the key thing to remember about the tuna affair, experts agree, is that the inspection system worked properly - it caught and identified the rancid fish, as it was supposed to, right at the Star Kist canning plant.

That was before then-fisheries minister John Fraser cleared the tuna for sale after commissioning two outside agencies to test the fish his own inspectors had rejected. He resigned last month over the issue.

Other countries

Dr. Ron Usborne of the University of Guelph's food sciences faculty points out that "the basic procedures used in Canada are the same as those in the U.S., Australia, New Zealand, England and Denmark.

"We export to those countries . . . and we are under audit by those respective countries, who come in periodically to look at what we are doing" - which, in effect, means someone else is inspecting our inspectors.

Another impartial observer who agrees with Young is Dr. Terry Watts of the United States Department of Agriculture, whose agency is "responsible for assuring that products imported into the U.S. are inspected using systems that are at least equal to ours."

"That would be a fair statement," he says, adding that "Canada has been adjudged as having a system" at least equal to American inspection procedures.

The question of interference in the inspection process, Young says, remains unanswered in the case of firms that, like Star-Kist, want to appeal rulings they feel might be too strict.

"What we said over this tuna business is that they had better set up an arbitration board to judge on that sort of thing," a proposal Ottawa now is considering, along with consolidation of all food inspection services into one department.

Four departments

Four government departments are responsible for passing judgment on food before it ever gets to stores, and after. In all cases, they have the power to block the sale of any product that falls below minimum standards or could be dangerous:

Agriculture: It has the biggest field inspection staff, with nearly 2,400 inspectors reporting to Morrissey and vetting livestock, poultry, meat, dairy, and fruit and vegetables.

The most intensive checks are done on meats at 843 federally registered slaughterhouses, meat processors, warehouses and rendering plants. A plant must be registered with Ottawa if it wants to sell outside the province.

In all, 90 per cent of the meat consumed in this country is federally inspected, while the remainder is checked out by provincial and municipal authorities. A small proportion of meat, produced mainly for local rural consumption, is not subject to any inspection.

The department is also responsible for grading all farm-produced foods - classifying, say, peaches and corn as choice, fancy or standard.

Fisheries: This department has about 300 field inspectors and another 100 laboratory scientists.

Emberly says inspectors begin their checks at the 2,500 dockside landing areas where Canada's 40,000-strong fleet of ocean and fresh-water fishing boats deposit their catch.

"We look at the same kinds of things the weekend fisherman would look for - eyes, gills, the odor around the gills, and the general appearance of the fish, sheen and glossiness."

The fish is also followed through about 1,000 fish processing plants registered with Ottawa.

Health and Welfare: It operates laboratory and inspection facilities with a staff of about 300. While the first two government departments look at quality, this department is preoccupied solely with potential public health and safety concerns.

Canned foods

It also looks at such food preparation plants as bakeries and dairies that take products cleared by agriculture and transform them into new foods.

Ross Elliot, director-general of the department's Field Operations Directorate, says his people also check for "wholesomeness . . . to ensure they don't sell anything that's putrid or disgusting."

Canned foods also come under the microscope, with such low-acid foods as peas being continually checked to ensure there is no germ growth. High-acid foods, such as tinned tomatoes require less inspection because the food's natural acidity makes it difficult for bacteria to breed.

Consumer and Corporate Affairs: This department has about 250 inspectors who spend half their time inspecting food, primarily at the retail level (their remaining time is devoted to checking up on non-food consumer products).

This department ensures that when a can says there are 10 ounces of peas inside, there really are 10 ounces. Processed foods are also checked to make sure that ingredients in the product are the same as those listed on the label.

No matter how sophisticated a system is, something new will always come along to challenge the inspectors' ingenuity.

Morrissey recalls with a laugh the time five years ago that "someone subsituted kangaroo meat for beef in a shipment to the United States from Australia."

When the meat reached the U.S., inspectors were curious about its appearance and had it tested. Since then, Morrissey says, Canadian and U.S. authorities have instituted a so-called "species test" for all carcasses imported from abroad.

Toronto Star (ON)
FIN
FOOD, Tuesday, November 5, 1985 904 mots, p. D18

B.C. delights a taste of lotus-land

Cynthia Wine

This is the fifth of six excerpts from Cynthia Wine's new book, Across The Table - An Indulgent Look At Food In Canada (Prentice-Hall, $29.95). The book examines the country as six culinary regions - the Atlantic Provinces, Quebec, Ontario, the Prairies, British Columbia and the North. Today, British Columbia.

That British Columbia has not only a wonderful climate but good food, too, has been a bitter pill for the rest of us to swallow, but we have made it go down more easily with unkind jokes about granola and alfalfa sprouts.

"My impression of B.C. food," revealed a woman from Ontario, shivering in Toronto over a cup of lukewarm tea, "is that they eat salmon in the spring and lotus the rest of the year - except in Victoria, where they eat scones." They also eat the best crab in the world, superb Japanese and Chinese food, and some of the best chocolate made in Canada. What's more, this is the province that includes the price of a massage in its medical plan. Spinach, Orange And Mango Salad

Pretty salads that combine fruit and leaf have become popular all along the West Coast, their sunny tastes a reflection of California warmth. The tart dressing is a perfect foil for the sweet, juicy fruit in this recipe. Soft, ripe honeydew or cantaloupe may be substituted for the mango. Do not refrigerate the salad, since room temperatures will bring out the best flavor. Instead, serve it on chilled plates. 1 lb spinach 2 oranges 1 grapefruit 2 mangoes 1 tbsp grated onion

1/2 tsp salt

1/2 tsp freshly ground pepper 1 tbsp Dijon mustard 2 tbsp white wine vinegar 1 tsp fresh lemon juice

cup olive oil

Wash and thoroughly dry the spinach. Remove the stems and discard them. Peel and section the oranges and grapefruit. Peel the mangoes and remove the pits. Cut the mangoes into strips.

Prepare the dressing by combining the onion, salt, pepper, mustard, vinegar and lemon juice in a small bowl. Mix well. Beat the olive oil into the dressing very slowly. Continue beating until the mixture thickens. Combine the spinach and fruit in a chilled salad bowl. Pour on the dressing and toss gently but thoroughly. Let stand for 10 minutes. Serve on chilled plates. Serves 4 to 6. Saltspring Lamb With Lemon And Herbs The lemon-herb marinade in this recipe infuses the meat with a special pungency. Serve this with a steamed green vegetable and dry red wine. 1 leg of lamb, 5 to 6 lb. (2.5 to 3 kg) 1 tbsp unsalted butter 4 carrots, scraped 4 stalks celery 2 large onions, quartered 1 large tomato, quartered 1 cup water 2 cups beef stock Marinade:

1/4 cup olive oil

1/4 cup fresh lemon juice 2 tbsp grated lemon peel 1 clove garlic, crushed

1/2 tsp rosemary or 1 tsp chopped fresh basil 2 bay leaves Sauce: 1 cup dry red wine Reserved marinade 1 cup whipping cream

1/4 cup flour

Combine all ingredients for the marinade. Pour over the lamb. Cover and refrigerate for 2 hours.

Remove the lamb from the marinade, then scrape the meat and dry it with paper towels. Reserve the marinade.

Add the butter to a large Dutch oven and brown the meat on all sides. Drain off the excess fat.

Add the carrots, celery, onions, tomato, water and stock. Simmer, covered for 1 1/2 hours over very low heat.

To prepare the sauce, blend together the wine, reserved marinade, whipping cream and flour. Pour over the lamb. Cover and simmer for 30 minutes. Remove the meat to a platter. Strain the sauce and serve separately. Serves 4. White Chocolate Mousse With Raspberry Sauce Among the desserts served in chocolate-mad Vancouver is this one, which is subtle in flavor and dramatic in color contrast. Buy a good-quality white chocolate in a specialty store. If you wish, semisweet brown chocolate may be substituted. 3 oz white chocolate 7 1/2 tsp warm milk 1 egg white

1/2 tsp fresh lemon juice Pinch salt

1/2 cup whipping cream

1/2 cup chocolate shavings, brown or white Fresh raspberries for garnish Raspberry Sauce: 1 cup raspberries, fresh or frozen 1 1/2 tsp water 2 tbsp granulated sugar 1 tbsp fresh lemon juice

1 1/2 tsp light rum

Melt the chocolate in the top of a double boiler. Add the warm milk, stirring until smooth. Cool the mixture to room temperature.

Beat the egg white with the lemon juice and salt until it forms stiff peaks. Beat the whipping cream until it forms soft peaks. Fold the beaten egg white into the chocolate mixture. Then fold in the whipped cream, reserving a large spoonful for garnish. Pour the mousse into 4 small souffl dishes. Refrigerate, covered, overnight.

To prepare the raspberry sauce, combine the raspberries with the water in a saucepan. Bring to a boil and remove from heat. In a food processor or blender, combine the raspberries with the sugar, lemon juice and rum and blend until smooth. Strain sauce through a sieve. To serve, unmold the mousse onto individual chilled plates. Garnish the top of each mousse with a ring of shaved chocolate. Surround with raspberry sauce. Top with a dab of whipped cream and a fresh raspberry. Serves 4. Next week: The North

Toronto Star (ON)
FIN
FOOD, Tuesday, November 5, 1985 312 mots, p. D2

Meat inspectors follow strict rules

Joel Ruimy Toronto Star

OTTAWA - OTTAWA - The process of meat inspection is macabre, with decapitation and disemboweling a mandatory part of it.

The accompanying jargon - "kill floor, stunning box," - is gruesome.

But the federal agriculture department last year devoted its greatest energies, and 71 per cent of its field inspection troops, to inspecting the 3.2 million head of cattle and the 13 million hogs slaughtered for food.

Typically, an inspector's day begins at 7 a.m., when trucks deposit cattle at one of 181 slaughterhouses across the country registered with the federal government.

There, the animals are put in holding pens and paraded back and forth before the inspector, a dozen or so at a time, for the first visual check.

The inspector is looking for animals with runny noses, or with cancerous growths about the eyes.

Any animal arousing the slightest doubt is pulled from the lot for a more detailed physical inspection, spokesman Brian Morrissey says.

Cattle cleared for slaughter are moved to the stunning box, where they are killed, then decapitated, skinned, and their internal organs cut out. Everything is tagged so the head and entrails can later be matched to the carcass it came from.

The head plays a key part in the inspection process, Morrissey says, because it contains the lymphatic system, which is "the first system of defence against disease."

Should any sign of animal or human tuberculosis be found, the entire carcass is rejected and the agriculture department orders the immediate slaughter of the entire herd from which the animal came.

Female cattle are also checked for the bacteria brucellosis, which causes abortion in animals and is harmful to humans.

If the internal organs check out, an inspector will then check the carcass itself for signs of past disease. The last step comes when another inspector checks the carcass for age.

Toronto Star (ON)
FIN
LIFE, Tuesday, November 5, 1985 1727 mots, p. D1

Supermarket's unsung heroines keep you smiling And they have to smile, too despite sore feet and aching backs

David Kingsmill Star food writer

Twice a week, on average, most of us go to the supermarket. We spend about $40 each time to buy meat, produce, groceries, bathroom tissue, dairy products, light bulbs and garbage bags. We go in, pick up and wind up at the check-out counter, where someone, usually a woman, puts our order through a computerized gadget hooked up to the cash register, tells us how much to pay, gives us the change and out of the store we go. It happens so many times you probably don't give it a second thought.

A supermarket is like a big funnel. The things we buy get into the store at the back of the building, are put on shelves in the store and are channeled through check-out counters at the front.

The thing about a funnel is that if you block the narrow end, you clog up the whole operation. And this is one reason why good cashiers are so important to a supermarket. They must be fast and efficient. But it's not the only reason.

The Star asked 10 people - at random and with absolutely no adherence to scientific practices - what a cashier does. "She checks my groceries and takes my money," was the consensus of nine out of 10. The tenth said "They drive me crazy by calling me "Dear' ."

$10 an hour

The nine are right, of course, but supermarkets are willing to train someone for two to three weeks and pay a starting salary of $10 an hour or more because a cashier does much more than you'd ever notice.

To find out what makes a cashier, The Star went to the Oshawa Group, the company that runs IGA and Food City stores, talked to Karen Haynes, the director of electronic store systems, and obtained the cashiers' training manuals. From these, a profile of the perfect cashier can be constructed.

Some things about a cashier are obvious. She will be wearing a uniform and will not be wearing heavy makeup, a wild hairstyle or ostentatious jewelry. Her stockings will be neutral in color and style, her hands and nails immaculate, and her name badge will be on her left front shoulder. You will never see a cashier smoke, eat, drink or chew gum. Nor will she be leaning against the counter. Her voice will be neither too loud nor too soft, and she will be smiling even if her feet are killing her.

Something you may not have noticed: When a cashier opens her aisle, she enters it from the front, where you enter with the groceries. As she takes off the chain, she looks at the person second in line and says "I'll be happy to check your order." This is psychology in action. Supermarket managers know that customers want variety, selection, quality, freshness, reasonable prices, special deals and cleanliness. But more important, customers want "quality of service," and nowhere is this more obvious than at the check-out. The cashier looks at the second person in line when opening her cash because she wants to convey to everyone in that line that she realizes that person has been waiting the longest. (Naturally, it doesn't always work).

But to the rest of the operation:

As soon as you put your groceries on the belt, the cashier is sizing up what you have and mentally separating the taxable items from the non-taxable ones, and looking to see what kind of apples you have because the different varieties have different prices. She is watching for specials. And she is already noticing whether you are a "professional label switcher."

If you think all this is really a piece of cake, consider the conundrum of separating the taxable from the non-taxable items, a task made more difficult every time the finance minister tables a new budget.

Scouring pads are taxable, but dust and spot removers aren't. Mousetraps are taxable but insecticides aren't. Candy bars "priced individually or collectively" at more than 49 cents are taxable but two candy bars at 25 cents each are not taxable. Cake decorations are taxable, food coloring is not. Popped popcorn is, unpopped is not. Baby shampoo is taxable but baby skin care products are not.

The lists go on and on and although most of the supermarkets are computerized with scanners, the cashier has to have a grip on this because often the scanning labels don't register. That means the cashier must run the item over the scanner a few more times or punch in the price manually. Because a supermarket runs on a profit margin of about 1 1/4 per cent, a 30-cent mistake means the supermarket must sell $25 worth of other groceries to make up the loss. Not surprisingly, then, supermarkets don't want mistakes, either in their favor or the customers'. Add to all this the fact that hundreds of vegetables and fruits are not able to be scanned. Each has its own code for the register, which experienced cashiers have memorized.

* * *

Two men, each with a single item, move up to the cashier. They don't know each other. The first man hands the cashier a bar of soap and a $20 bill. He gets his change and leaves. The second man hands the cashier a can of soup and a $1 bill. The cashier bags the soup, gives the man his change and closes the till. The man pauses:

"Excuse me, miss. I gave you a $20 bill and you've given me change for $1."

The cashier is sure he gave her a $1 bill. But the man persists:

"I know I gave you a $20 bill. In fact, I remember that I scribbled a friend's telephone number on the bill."

The cashier looks in the till. The $20 bill on top has a telephone number scribbled exactly where the man had said it would be. She apologizes. She has been trained that she must be polite and courteous to all customers so they will return to do their shopping there all the time. Ensuring return customers is one of her most important jobs. She gives him $19. The cashier has just fallen for two "marked bill passers," one of the oldest supermarket cons going. She hadn't studied her manual well enough. And the store must now sell $1,582 worth of groceries to make up for the lost profit.

* * *

The average cashier working for seven hours will check 7,000 individual items from several hundred customers, according to Haynes. In most cases she will be bagging the items as she checks them through and lifting the bags to the front of the counter. As the IGA manual warns, all this "demands a great deal of physical strength. It is very difficult to smile and be polite when your feet are killing you and your back aches." But they must.

Careful packing

A cashier is not only ringing up your order. She is ensuring that all the items checked through are registered on the correct sub-department's code - meat produce, groceries, dairy, bakery or whatever. If she rings in the wrong department, that department manager comes off looking as if he's doing a bad job of pushing his wares.

To make things more efficient, cashiers move items through the check-out that will go into bags in a prescribed manner, avoiding stuffing soap in with the eggs, for instance, or making a bag too top-heavy. You will never find a cashier putting bleach in with any food, or cheese in with the butter. By this time, the cashier has probably noticed whether you have tried to scam the store by putting the ham under your coat, left an item in the shopping cart to sneak it through, or switched labels. If it's obvious, she'll probably say something like, "Shall I include this with your order?" But more likely, she will signal the customer service manager or the general manager, who will then deal

with you. Despite what you think, they don't miss much.

If you pay by cash, she will smile and read out the sub total - "That will be $13.63, please." When you hand her the money, she will state the amount of the order again and then the amount you have given her: "That's $13.63 from $20." She will thank you. All this is a psychological exercise in reinforcement. She will place your $20 on the flat ledge above the register door called the "money bar" and only after she has done that will she hit the "total" key on the register, opening the drawer.

Now that the drawer is open, the cashier is most vulnerable to two other cons, "the change droppers" and the "till dippers." The former are the thieves who will have either some change or a product to drop. If the cashier picks it up without closing the drawer, whoosh, the till has been raided in a split second. The till dippers are even faster. One look away, and the till dipper has leaned over and swiped the bills.

But a good cashier reduces her chances of being robbed. She will take out the correct amount of your change, using as few bills and coins as possible, and will count it out to you, always putting the money directly into your hand. At this point, the cashier does something you may not realize. When she turned to give you the change, she moved her hip to the cash drawer and pushed it in, but not completely. It may seem as if there just isn't enough room for her to turn around, but in fact, she's protecting the till against the snatchers. And one slight hip movement now will close the drawer quickly.

The supermarket cashier is the only store employee most shoppers meet every time they go in. As such, they must be public relations experts as well as the keepers of the money and speed artists at keeping the lines moving through the funnel. Hayes says many cashiers are so good at the public relations aspect that customers won't be checked out by anyone else.

So the next time you're in the supermarket, take a look around, particularly at the cashier. You may see more than you thought possible.

Toronto Star (ON)
FIN
NEWS, Tuesday, November 5, 1985 434 mots, p. A3

Designer offers millions in private investment to sweeten stadium bid

The designer of the only fully-retractable domed stadium proposal has made an offer he hopes can't be refused - an additional $20 million to $40 million of private investment toward the estimated $225 million cost.

The offer is conditional on construction of $10 million to $20 million worth of additional facilities - also to be paid for by private investors - that would be run as profit-making operations.

Private presentation

The proposal was made by the Ontariodome Group at a private presentation to the Stadium Corp. of Ontario last Friday.

If accepted, the scheme could reduce the sum needed from other sources - government and a consortium of companies - to about $180 million.

David Scott, a partner in Bregman and Hamann, the architects for the Ontariodome Group, refused to give details of his proposal today.

But he did confirm that he had presented "a series of techniques to create or expand the amenities and facilities that have a revenue-enhancing capability."

Scott said his group decided to "examine what imaginative techniques were available to generate capital outside government contributions and those of the private partners" in the dome consortium.

"The only other approach would have been to start cutting (our proposals) but that would cut down on what we want to be a world-class stadium."

He said his proposals would enhance the attractiveness of the stadium and "be of benefit" to his investors.

Scot refused to say how firm a commitment his group has made to come up with the extra money, since this is a confidential matter between his group and the stadium corporation.

All he would say is that his proposal had "meat and bones" and is "a firm commitment."

No conflict

Scott said the commercial interests of his investors would not conflict with those of the partners in the original consortium put together by Trevor Eyton, chairman of Brascan Ltd.

Other sources said the additional facilities proposed by the Ontariodome Group include tennis and squash courts, a swimming pool, a private club, arrangement for private boxes, and a parking garage.

The Stadium Corporation of Ontario, a government agency that will manage the stadium, will likely choose a design before Christmas, spokesman Fred Riss said today.

He said the Ontariodome Group isn't the only one of the four bidders to have made "some financial proposals" and all are now being analyzed.

The contenders will be able to amend their proposals to meet the competition and Ross said he expected "we'll be talking to all of them constantly until the decision is made."

Toronto Star (ON)
FIN
NEWS, Tuesday, November 5, 1985 2310 mots, p. A1

Sick and frail often feel neglected, lonely

Robin Harvey Toronto Star

Life in a nursing home can mean sacrificing your freedom, privacy and dignity, according to a multiple sclerosis victim in his 50s who lives in a Metro nursing home.

"They treat you just like a dog in here," he says. "It seems like no one cares whether I live or die."

A woman in her 70s who moved into a nursing home from a seniors' apartment a few months ago finds her new quarters "just terrible."

"I'm so depressed," she says through tears. "I have no privacy and there's nothing of my own."

Other seniors, however, are happy with life in a nursing home.

High expectations

"I think the people here treat you very well," said one man in his 80s, who is in a nursing home to recover from an alcohol problem. "There are always going to be some kinds of problems, and of course it'll never be like living at home, but I think people who complain just expect too much."

These people are among dozens The Star talked to in 14 Metro nursing homes. Staff, residents and relatives who were interviewed were told a true story - that the reporter and her mother were seeking a nursing home for a 97-year-old woman and wanted to know whether their home would be suitable.

The Star took this approach to simulate the experience of other Ontario families seeking information on private nursing homes. Following the investigation, the reporter identified herself to nursing home operators and officials and gave them the opportunity to answer any criticisms.

Many residents reported they were happy with care in their home, praised their staff and heartily recommended it as a suitable lodging.

Bleak picture

But others - usually the sick or frail who most depend on help - painted a bleak picture of loneliness, despair and at times neglect. They complained of short-staffing, a lack of privacy and a system that robs residents of their dignity. Others told of residents being immobilized in restraints for hours or left to sit in wet diapers a long time. Some said money and personal belongings were stolen, or cloth

ing sent to nursing-home laundries was lost.

A number said residents are underfed. Others complained of boring menus and lousy food. A few complained of residents being physically or verbally abused by harried staff or demented fellow residents.

The pattern of complaints raises questions about how well nursing homes are caring for the elderly.

The homes surveyed were chosen at random from a list supplied by a Toronto hospital to families searching for a nursing home placement.

Here is what we found.

Understaffing

The Nursing Home Act of Ontario states that homes must have enough staff to meet the nursing needs of all residents. Yet staff and residents alike complained that staff levels fail to meet residents' needs - especially those who require heavy care.

At Extendicare Bayview Villa Nursing Home on Cummer Ave. in North York, two staff members flatly suggested the home was too understaffed to take a new resident.

One employee said that only three staff were available to look after 72 residents in one wing part of the afternoon and evening.

As a result, she said, nurses lacked time to perform duties such as changing incontinent residents, or repositioning those in restraints. Bedsores are "all over the place" at the home, she said.

Restorative programs for feeding, walking and bladder training were "propaganda," she said. The programs existed "on paper," but were irregularily carried out because of short staffing, she said.

The home's public address system was heard to announce that dinner would be delayed "due to a shortage of staff." (The home's administrator has told The Star that a study commissioned in May found adequate staffing at the home.)

At White Eagle Nursing Home on Dowling Ave. in Parkdale, a staff member said frail residents stayed tied in restraints for hours because of a shortage of staff to supervise them.

"On break'

In one lounge, 12 residents were discovered unsupervised. For several minutes, eight of them were restrained.

At Toronto's Heritage Nursing Home on Queen St. E., The Star found only one staff person supervising more than 50 heavy-care residents on the top floor. Many residents sat in their rooms confined in "geri (geriatric) chairs" - chairs with a table that locks across the front. Normally, she said, four aides would be present to work with residents, but these employees were "on break."

At Leisure World St. George in Toronto, one resident said staff were so few in number, "they don't even pretend to give nursing care here anymore." (The home's co-owner has told The Star that, since then, more staff have been hired.)

In the home's second-floor lounge, 24 residents - many restrained to wheelchairs and chairs - were left unattended. One resident's wife said she blames short-staffing for four escapes her mentally ill husband has made in 16 months. Once, she said, he was gone for an estimated 15 hours and none of the staff noticed.

An elderly woman in a wheelchair at Lincoln Place Nursing Home on Walmer Rd. in York who desperately wanted to go to the toilet was discovered crying for a nurse.

Cries ignored

The woman said her cries had been ignored for a long time; and she could not reach the cord to ring the call bell for a nurse because it dangled in a narrow space between two beds where her wheelchair would not fit.

A staff member, informed of the woman's plight, replied that she would "just have to wait" until the lunch shift returned.

On an evening visit to Extendicare Oakridge Villa on Finch Ave. in Downsview, several residents on one floor were told to wait for nurses' attention after dinner. The staff member in charge explained that, due to dinner breaks, for an hour each evening only two staff were available for 50 heavy-care patients.

At Extendicare North York on Steeles Ave., an unattended senile woman in a wheelchair fell face-forward and cracked her head on the ground, leaving an egg-sized lump. Staff soon arrived to pick her up and tend to her.

Abuse

Some residents and staff complain of abuse by harried staff and demented fellow residents.

At Lincoln Place, a staff member was seen to hit a frail, thin, wheelchair-bound resident on the leg because the woman could not move her foot fast enough to put on her slippers.

A frightened, white-haired woman at Van Del Manor Nursing Home on Kingston Rd. in Scarborough complained that an aide had grabbed her, twisted her wrist and thrown her to the floor. (The home's administrator suggested to The Star that the woman imagined the incident.)

Another resident said some staff were "just plain mean."

In Scarborough's Kennedy Lodge Nursing Home on Kennedy Rd., one resident was seen to threaten a terrified wheelchair-bound resident, accusing her of stealing money. The staff discouraged an attempt to intervene.

A resident at Leisure World complained that some staff verbally abused residents. A nursing assistant who worked in the home on a temporary basis confirmed in a telephone call that frustrated aides occasionally hit residents.

An elderly woman undergoing a bath screamed out for several minutes during The Star's visit. The aide doing the washing was heard yelling, "Shut up your mouth, you stupid dirty old woman."

At White Eagle, a staff member was heard screaming at a resident who spit on the floor that he was "dirty" and "disgusting."

Dignity and privacy

Many residents complained that their dignity and privacy were invaded.

Residents at Extendicare Bayview Villa complained that senile residents would wander into their rooms and rifle through their belongings.

One woman said her only annoyance at the home was having to kick senile residents out of her bed. A fellow resident said her money and personal belongings had repeatedly been stolen - a complaint echoed by a resident at Kennedy Lodge.

Residents and staff at Norwood Nursing Home on Tyndall Ave in Parkdale detoured through residents' rooms to get to the lounge (which doubles as a dining area) instead of using the proper entrance, which could be reached only by climbing and descending stairs and crossing a landing.

One afternoon in that lounge, many residents were observed wearing ill-fitting clothes improperly fastened and falling down. Some had no underwear. A woman tied to a chair wore only socks and a small sweater, with no top; a sheet meant to cover her naked breasts kept falling off as she moved. Another woman, obviously senile, sat in a chair with her dress above her waist, her genitals exposed.

At Extendicare Oakridge Villa, a woman sat in her room in full view of passersby with her dress up around her bosom; she, too, had no underwear. She was restrained in a wheelchair, unable to move. Her soiled diapers were piled on the floor in the corner of her room.

At Leisure World, a woman sat on the toilet with the door to the hallway left open for several minutes, despite her repeated calls for help.

Hygiene

Most of the homes visited seemed, on the surface, clean and sanitary.

However, at Kennedy Lodge some floors were dirty and one resident complained about cockroaches and mice. Another resident said the home was recently fumigated and she thought the bugs had disappeared.

In Barton Place Nursing Home on Bathurst St., the heavy-care floors reeked of urine and feces and many residents were unkempt and wearing dirty clothes. A resident said he had seen live cockroaches, but recent fumigation had ended the infestation.

At Leisure World, urine odors hung in the air. In a telephone interview, a nurse's assistant who had worked there on a temporary basis reported a shortage of sterile dressings. (The company's president has told The Star that complaints about inadequate nursing supplies are "full of baloney.")

A woman at Extendicare North York said the home was overrun with cockroaches last summer, but fumigation efforts since then had eliminated the pests.

At White Eagle, the second floor was grimy and unswept and permeated by urine odors.

At Extendicare Oakridge Villa, some residents complained of a lack of clean towels.

Food

Another big beef for residents is the food.

At many homes, seniors complained they were rarely served fresh fruits or vegetables, getting a repetitive diet of processed and canned goods.

A resident at Leisure World said his meals were so unappetizing he depended on food from family members. On one occasion, he said, meat for dinner "smelled bad." The next day, he said, he and several other residents suffered intestinal cramps and diarrhea. He suspected food poisoning, but when he protested to staff they told him he and other residents "had the flu."

One relative of a 68-year-old Leisure World resident complained that everyone in the home got the same small portions, regardless of their body size or activity level. She said she had to bring in extra food to stop her husband from losing weight.

Under government regulations, nursing homes must post a menu of meals to be served. However, at White Eagle, Norwood and Kennedy Lodge nursing homes The Star's observations or reports from residents and staff indicated that the food served residents does not always match the posted menu.

Watery soup

At Lincoln Place, although a menu boasted cottage cheese, fruit, and tuna sandwiches, several residents were observed eating a very unappetizing lasagna.

At Extendicare Bayview Villa, some residents rated their food "terrible" and felt they were served too few fresh fruits and vegetables.

A lunch billed as creamed eggs with vegetables and minestrone soup at White Eagle turned out to be one hard-boiled egg, cut in half, with a spoonful of cream sauce on top, and a cup of frozen peas and carrots on the side.

Residents were also served watery vegetable soup and a small bowl of fruit cocktail.

The dining area at Norwood Nursing Home doubles as a lounge; as a result, residents ate their lunch amid the smell of urine and feces. Residents were not served the fresh tomatoes and lettuce listed on the menu; instead of fresh fruit, they ate applesauce.

At Barton Place, on the sixth floor, 18 people crowded into a small lounge were seated elbow-to-elbow for dinner.

Two female residents at Extendicare Oakridge Villa complained they did not receive the special soft diets they required and were losing weight. One of the women - she had gum problems and no teeth - said that night she had been served roast pork, but left it on her plate because she could not chew it.

Quality of life

At times, residents who are mentally competent but physically frail must live in the same room as senile residents.

A woman at Extendicare Oakridge Villa said she was forced to share a room with a demented woman who screams constantly. "She goes on and on like that all day," the woman said. "Sometimes I think I'll go mad."

Use of restraining devices was called one of the biggest threats to the quality of life.

The Nursing Home Act states that anyone restrained must be repositioned and examined every hour. But visits to nursing homes showed this rule is often violated. At times, it appears, the only stimulation offered some residents restrained in nursing home lounges is a blaring television set.

At Lincoln Place, a balding man in his 80s said he was kept locked in a geriatric chair for most of the day. "It isn't fair," he said. "It's so boring. I don't know why they do this to me."

The man's wife said he was locked in the chair because, though he could walk, the home was afraid he might fall and injure himself.

At Norwood nursing home, a private duty nurse reported that some residents stayed restrained for much of the day.

Toronto Star (ON)
FIN
LIFE, Tuesday, November 5, 1985 815 mots, p. C1

It's not hard to understand Ida's love of geese

Frank Jones Toronto Star

When I think back, my childhood seems filled with geese. We kept geese only for a few years, but they always seem to have occupied my thoughts and dreams. Wildly cackling geese, flapping their furious wings; murmuring geese swooping down their long necks to sip the water; and a wicked old gray gander that wouldn't let go of my finger one day. The mark is still there.

And then, one solemn winter night, I brought a chair and sat in the garage and watched with a mixture of horror and fascination as, one by one, the geese were brought in and stunned with a blow from a stick before their throats were slit and their blood ran like water from an open faucet into a steaming bucket.

So you can see why I feel for Ida Bramley when she says she doesn't want to see her beloved geese killed.

All this started when I picked up the phone a week or two ago and a tiny voice from a long way away said: "I am Mrs. Ida Bramley from Sunderland and I have a 27-year-old goose named Suzie."

Now 27 is not that old for a goose. They are the longest-lived domesticated birds, and commonly live to be 25. The Guinness Book of Records gives the laurels to George, a gander who lived to be 49 years and 8 months in Lancashire, England.

But there was something in the way that Mrs. Bramley talked about her 64 geese that caught my interest. And to be honest, I'm not averse to a drive in the country on a fine fall day to look at a flock of geese.

So a few days later, Star photographer Dave Cooper and I arrived at a faded sign, "Goslings and ducklings for sale," in front of a faded farmhouse on a sideroad southeast of Lake Simcoe. Mrs. Bramley is nearly 83, a gentle woman with eyes as soft and blue and translucent as those of the young white geese that came gabbling up to announce our arrival.

We went into the house to talk, away from their noisy interruptions, but through the window we could see them parading back and forth, gossiping away about the strangers who had come to visit their mistress. Night and day they are out there, fussing and fuming, setting off a barrage of indignant honking at anything suspicious, an unlikely shield and protection for one solitary old lady.

"My husband, Harry, said I should never have had geese," said Mrs. Bramley. "I was always fond of animals, and I guess I fussed about them too much. But, you see, I find geese very interesting. They are almost human."

She recalled the day Suzie's mate was run over on the highway, and the rest of the flock gathered around him. "Their voices were altogether different, a kind of whimpering, and they rubbed themselves against his body. It was a long time before she picked up another mate." She told us how one of her females died while sitting on a clutch of eggs, and how her mate took over, sitting on the nest.

Mrs. Bramley's kitchen is dominated by a big, old-fashioned wooden incubator in which she hatches goose eggs in the spring. Normally, she said, she sells off all her young goslings in May, but last winter she had heart trouble and with one thing and another, has ended up with 64 geese. Now, she said, as she put on her boots to go outside, she doesn't know what to do with them.

If she really wanted to market them for Christmas, she should be feeding them up on grain. But then, she doesn't really want to see them killed. Maybe, she muses, it goes right back to when she was a 14-year-old girl and for a spell she didn't eat meat at all. Too soft-hearted, she guesses.

If only a young couple wanted to take them on . . . In the unfinished thought I fancy I hear a cry for help.

Suzie, when we finally meet her, comes hobbling forward on arthritic feet, a slender-necked old bird, dignified as a duchess, with a gray hood marking on her head. Her new mate, Sam, already an ancient himself, hisses feebly at us while Mrs. Bramley talks quietly to them.

When exactly was Suzie born, I ask as we prepare to leave. That's not hard at all. Mrs. Bramley remembers it was the day Harry died. "I came downstairs and one of a clutch of eggs had hatched. It was Suzie. She was sitting beside her mother."

Mrs. Bramley held on to the door post and for the first time her voice wavered. "And I remember thinking, "Something given, something taken away.' " Looking back at the geese, squabbling and chattering away, I felt I understood now about Suzie.

Toronto Star (ON)
FIN
LIFE, Tuesday, November 5, 1985 332 mots, p. C3

Guyanese boy's arm operation brings hope to other sufferers

Marilyn Dunlop Toronto Star

People across Ontario are benefiting from an operation that salvaged a 13-year-old Guyanese boy's arm.

Because of publicity surrounding Gary Rangasamy's successful surgery, other sufferers of neurofibromatosis, known as Elephant Man's disease, have formed a society to offer support to victims and their families.

The Neurofibromatosis Society held its first meeting at Scarborough General Hospital, where Gary underwent surgery in August to reduce the size of an arm made huge and useless by the genetic disease.

"It is because of Gary that we felt now was the time," said Mary Harris, a founder of the group.

For some victims, it was their first encounter with others stricken with a condition that affects one in every 3,000 people. For a few with severe cases - the disease can cause thousands of lumps all over the body - it was the first time they had gone out in public in years.

"I've gone through my whole life in sort of a vacuum," one older man said. "This gathering seems to unburden me somehow."

"I know from what I've gone through myself, there is never anyone to talk to when you are going in for surgery," said another man, who has undergone 36 operations.

Many described their discomfort when doctors and nurses observed them in hospitals.

"They looked at me as if I was a piece of meat, not a person with problems," said a young woman.

"In hospital, everybody gets a back rub but not you, because nobody wants to touch you," added another.

Harris said later that, like most lay people, she knew nothing of the condition until it was diagnosed in her sister and a niece five years ago. And she had nowhere to turn for information. The group will meet again Nov. 28 at St. Michael's Hospital. Further information can be obtained by writing the Neurofibromatosis Society, c/o Division of Neurosurgery, St. Michael's Hospital, 38 Shuter St., Toronto, M5B 1A6.

Toronto Star (ON)
FIN
NEWS, Tuesday, November 5, 1985 1278 mots, p. A12

Homes insist they're correcting shortcomings

The Star's investigation of conditions in private nursing homes is unfair because it did not examine other long-term care facilities, managers of such homes charge.

The Star toured 14 private nursing homes in the Metro area, interviewing staff and residents.

"It's very easy to gather anecdotal evidence to suggest a problem," says Stephen Haas, vice-president of eastern operations for Extendicare. But over all, Haas says, the "quality of care in nursing homes is as good as any other long-term care institution." Nursing home operators were co-operative in discussing perceived shortcomings in their operations. Here are their responses: * Extendicare Bayview Villa:

Administrator Scott Thornton says a study commissioned in May to review staffing levels showed they were adequate. The wing in the home with 72 residents has five full-time staff, plus two part-time staff working five hours each day.

Restorative care programs are comprehensive, including a walking, toileting and feeding program that was recently praised by health ministry officials. Only six residents had bedsores and these were being treated and were diminishing, he says. Two of these residents came from hospital with the skin ulcers.

The residents' council of the home reviewed the problem of wandering residents and decided that, unless they were a hazard to themselves or others, nothing should be done. Menus are based on Canada's Food Guide and include ample fresh produce. Powdered juice is served as a substitute snack only and never as a replacement for fresh fruit, Thornton says. * Extendicare Oakridge Villa:

The home's administrator, Diane Cole, says residents need not wait for assistance after dinner, because staffing at the home is adequate. In the wing where a staff member complained of having no aides to help residents because of dinner breaks, a team of two aides from another section on that floor could have helped out, Cole says.

The woman found partly naked, and restrained in a chair, was an "isolated incident." Staff are trained to protect residents' dignity at all times. In some units, towels are not hung in bathrooms because demented residents stick them in the toilets, she says.

A resident who complained about being unable to eat the roast pork did receive an appropriate diet: "Roast pork cooked well is a very tender meat," Cole says. All residents can ask for an alternate choice. The home tries to give residents appropriate roommates, she says, and only in rare instances would a mentally alert person be required to share a room with a demented resident. * Extendicare North York: Extendicare vice-president Haas says he had identified the woman who fell and hurt her head. The incident was reported and the woman received appropriate treatment. * Lincoln Place, Barton Place and Kennedy Lodge:

Bill Dillane, director of operations, says he can't comment on specific incidents or complaints without residents' names and more details.

He says, however, that the homes' owners have made "a major commitment" to improving the quality of their care and have hired a consultant from the United States to assist.

The homes have overhauled many of their housekeeping and nursing operations this past year. Detailed investigations were made of all three facilities, including surveys of staff, residents, their families, physicians and others. A new assessment of residents' functioning levels is to be used to assist staff in meeting residents' needs.

The home is committed to buying several thousand dollars worth of new equipment, has created several new corporate positions to improve operations, and has begun special training for supervisory and regular staff. It has hired an independent ombudsman to investigate and respond to complaints of residents, their families or staff, and a special recreation programmer to get more residents involved in stimulating activities. The homes' management is also forming a community advisory board. Dillane says restraints are used only as a last resort and their use has been reduced significantly in the past year. Kennedy Lodge has employed an effective cockroach control program. In Barton Place, residents were eating in a small upstairs lounge while dining facilities were renovated and expanded. People observed eating lasagna at Lincoln Place could have been eating the day's alternate choice. * Heritage Nursing Home:

Administrator Jordan Glick says it has enough staff and provides more than 2.5 hours care per day per resident. Residents are not left unattended, and no more than one staff takes a break at a time on a unit. The home does not use restraints. Geriatric chairs provide physical support for residents who need it, while preserving their dignity, he says. Residents also use reclining chairs and other special medical chairs. * Leisure World St. George:

Herman Grad, president of Leisure World Nursing Homes, says he has had some problems with staff attitudes. Some staff "don't care" about residents, he says.

Since The Star's visit, the home has increased its staff by 6 per cent, hired a new director of care and a new administrator, and has management staff personally supervising operations.

The home has a special toileting program to control urine odors, he says, but more than half of its residents are incontinent. Complaints about inadequate nursing supplies are "full of baloney." The home serves quality brand name products at meals, menus posted match meals served, and all residents get as much as they want to eat, he says. * Van Del Manor Nursing Home: Marge Melanson, administrator, says the woman who claimed she was thrown by a staff member was confused and the incident did not happen. The same woman has complained that staff flushed her baby down the toilet. Any staff member who abuses a resident is immediately dismissed, she says. * Norwood Nursing Home:

Dr. Horst Sepald, Norwood's owner, says the home's nursing and other programs were rated very high in its recent accreditation by the Canadian Council on Hospital Accreditation.

The home plans to renovate to remedy the problem of shortcuts to the lounge, he says.

The home has many demented residents who take off their clothes, but staff do keep them dressed. Steps are taken to eliminate urine odors but more than half of the residents are incontinent, making this a difficult task.

The meal served on the day of our visit did not match the menu probably because a delivery was late, a home spokesman says. Residents have many activity programs and do not stay in their rooms, Sepald says. The home does not use vest restraints (vests with straps that tie to chairs), only geriatric chairs; but some residents have a bedsheet tied across their waist and secured to a chair to protect their dignity if their skirts ride up, he says. * White Eagle:

Eileen Trevors, administrator, says staffing requirements are constantly reviewed and staffing is sufficient to meet residents needs.

Recently, nursing staff hours have been increased by eight. It is not the home's policy to leave residents unattended.

Staff worked hard to help the man with a spitting problem overcome his habit, caused by a medical condition. The employee who shouted at the man acted wrongly and shouting is not a common practice at the home, she says.

Carpets on the second floor have been removed, eliminating the problem with urine odors. All floors are washed once a day.

Meals are based on posted menus that meet the Canada Food Guide rules. The meal of a hard-boiled egg, a spoon of cream sauce, vegetables and soup is no longer served and a new menu plan has been adopted.

Thirty of 92 residents have some form of restraint but only 17 have full-time restraints. Restraint vests are usually used, but all restraints - including sheets or shawls - have a doctor's approval and residents are repositioned every hour, she says.

Toronto Star (ON)
FIN
FOOD, Tuesday, November 5, 1985 170 mots, p. D6

Cabbage soup can be a hearty meal Hearty cabbage soup is the answer if you need something for the family this week that's tasty, loaded with vitamins and easy on the budget. Beans, dried peas, pasta or bits of leftover meat can be added to this reci

Cabbage Soup

3 cups homemade or canned chicken broth 3 cups water 1 medium carrot, shredded 1 stalk celery, chopped 1 potato, peeled and diced 1 medium onion, chopped 1 to 1 1/2 cups drained canned tomatoes, chopped 2 1/2 tsp salt 1 bay leaf 4 peppercorns 3 cups shredded cabbage

1/4 cup fresh lemon juice 2 to 3 tsp granulated sugar

Chopped fresh parsley or grated cheese (garnish)

Combine chicken broth, water, carrot, celery, potato, onion, tomatoes, salt, bay leaf and peppercorns in a large saucepan. Simmer, covered, for 1 hour. Stir occasionally. Add cabbage and simmer 10 minutes. Stir in lemon juice and sugar; heat. Spoon into heated bowls, sprinkle with parsley or cheese; serve. Makes 6 servings.

Toronto Star (ON)
FIN
ENTERTAINMENT, Tuesday, November 5, 1985 399 mots, p. B1

A nice young couple under TV's prying eye

Jim Bawden Toronto Star

The real Dynasty was on TV last night. No, it wasn't the cardboard creation starring pouting Joan Collins. Instead, the future King and Queen of Britain and Canada, Prince Charles and the Princess of Wales, unburdened their souls just like the movie stars do on Merv Griffin's show.

The occasion was a British TV interview carried on CBC's The Journal. You can catch another version on ABC's 20/20 Thursday night at 8 on Channels 7 and 11.

Is he interested in black magic? Is she mad about fashion? As Barbara Frum gushed, they were under the relentless gaze of the media (including The Journal). Gossip Nigel Dempster gave us some tidbits. We saw them tiffing on ski slopes. The wimp and the iron mouse? Barbara said it was so written in a recent Vanity Fair edition.

We saw the foursome (including princes Harry and William) on a photo shoot. Then it was down to some hard chatting with ITV's Alastair Burnet. Charles couldn't really define what his job was outside of representing the country. He was examining more carefully what he ate but wasn't a real vegetarian. "If you only ate meat and not vegetables nobody would complain at all."

Buffet luncheons were responsible for her slimness, Diana said, plus swimming and dancing. She really liked sister-in-law Princess Anne and was working on her own charities.

"I'm fed up with people writing don't touch the Ouija board," Charles told us in a stinging rebuke to spiritualists. While Diana said, "My clothes are not my priority. Fashion isn't my big thing at all." Then the credits rolled. A cast of royal characters appeared and there was lush music just like on Dynasty. Had the real and the unreal somehow fused? Would this soapera get high enough ratings? Or were these two very nice people a trifle too stodgy for TV's prying eye? * Rosy Rosedale: To watch Rosedale, tonight at 7 on Channel 5's Neighbourhoods, you must get out the fine bone china. Tea, cucumber sandwiches and pewter plate are necessary condiments.

As on every program there's a fair amount of boosterism, except that Rosedale residents do not really condescend to boost - they uplift ever so gently. It all seems so tranquil or stuffy (depending on your perspective), and the pleasantest people do drop by, from Timothy Findley to Allan Lamport.

Toronto Star (ON)
FIN
REVIEW, Thursday, November 7, 1985 373 mots, p. B4

Fresh from the market

Joyce McKerrow

For 20 years Norm's Open Kitchen was the most notorious hangout in Toronto's tenderloin district - a headquarters for criminals, prostitutes and addicts. After testimony revealed more ambulances were sent to the 20-stool diner than any other address in Toronto, Norm's was closed.

Remodelled and reborn as Richard's by Richard Worboys, the Norm's sign hangs on an inside wall as a salutary reminder that the only addicts to be found here are food addicts.

Eating is often approached with a quasi-religious fervor in Toronto. Is the celery organically grown? Does the porterhouse have the requisite marbling? And that's where Richard obliges. He'll bring uncooked meat to your table for selection and extol the virtues of organically grown vegetables.

The service is unhurried and congenial. When we phoned for a table Richard asked if two hours was enough time to eat.

Chalked on a blackboard the menu is chosen from whatever's fresh that day at the market.

I tried the Caesar salad ($3.25), pleasantly zippy, and my companion had the puree of celery soup ($2.75) harvest fresh. On a second visit I tried an absolutely divine mussel, scampi and shrimp soup.

For entrees we chose beef dijonnaise ($13.40), perfectly cooked with a zesty mustard sauce and kingfish pesto, a white fish topped with the basil paste, a little bland, but fresh ($11.80). Both dishes came with butternut squash, string beans and scalloped potatoes.

The wine special was Pisse dru at $17. The wine list is heavy on the reds (Richard's favorite) and he scouts the rare wine store for stock. The house white is L'Epayrie, the red Le Piat D'Or, both $14.55.

For dessert I had a piece of pumpkin chiffon pie ($2.75), the other choice was strawberry lemon meringue which looked delicious. The bill, with tip, came to $64.70. - Joyce McKerrow

The Star's daily restaurant review

TABLE FOR TWO Richard's 258 Dundas St. E. 922-0234 Continental cuisine; seats 25; entrees $10 to $15; full licence; closed Sunday, Monday and for lunch, but available for private parties; Tuesday-Saturday 6 p.m. to 11 p.m.; no no-smoking area; easy access for handicapped, but not to washrooms; reservations generally required; takes major cards.

Toronto Star (ON)
FIN
REVIEW, Friday, November 8, 1985 738 mots, p. D17

Curious, the charm of Il Cervo

Peeter Tammearu

As you leave Yorkville and cross Avenue Rd., you'll come upon Il Cervo, a little restaurant that is physically only a few yards - but in other ways, many miles - removed from the glitz and glamor of the boutiques.

Hurricanes are said occasionally to pick up an entire house and fling it some miles through the air, where it is later dicovered intact, hardly disturbed. And I wonder whether some strange sirocco has been at work here for this little family restaurant could not have been born downtown.

In this area, restaurants come and go, but they generally do this with a great deal of fanfare and much money spent. Some time during the early summer, some establishment quietly succumbed and in its place Il Cervo opened even more quietly.

The chef is the owner, we were told: a moustachioed, middle-aged gentleman who is the very picture of an Italian maestro. When things are not busy, he sits, his tall white hat pushed back on his head, and smokes a cigarette and talks to the single waiter or waitress. (We've not seen two together there at one time.)

Otherwise, he labors single-handedly in the tiny kitchen (which is partially visible from the room): dashing back and forth and cooking and even washing dishes.

The room itself bears signs of its earlier incarnations, but plants and an espresso machine behind the bar give the rather anonymous white and orange panelling and lacklustre artwork an Italianate edge.

As we were deciding what to order, we were brought a big plate of warm, toasted slices of bread and some butter nicely flavored with bits of black olive. The menu is quite small: rather standard appetizers, pasta, meat and seafood entrees. When the place first opened there was a more elaborate menu, which I hope will be offered again.

I'm not sure why this should be, but invariably in Italian restaurants, if two people each order the traditional elements of an Italian meal (antipasto, pasta and entree), they end up with far too much food. Is this because no one eats three courses anymore? In any case, we decided to share the first two items.

Affetato misto ($5.50) is a large plate of slices of ham, prosciutto, salami and provolone - good things to nibble on while drinking wine. (We drank a $13.95 litre of Bolla - the house red.)

Pasta is not available in half portions, but the regular portions are vast - large enough, in fact, for two to share.

Spaghetti al granchi ($9.50) is pasta with "crab legs," and of course, the commercial seafood product is used instead of real crab. As far as I'm concerned, the product itself is not such a bad thing (not very reminiscent of crab, at least to me, but pleasant-tasting). But the name is offensive: it's misleading.

Nevertheless, the dish was nicely done. The pasta was correctly cooked and the bits of whatever were in a light sauce of white wine and olive oil, flavored with herbs and garlic and a hint of hot pepper.

The use of commercial preparations is a matter of ethics, I suppose, and expediency. But their use doesn't make much sense when there is an obviously very competent chef handy. On another visit, the luncheon special was a breaded veal cutlet that tasted like it had come out of a box, though a bit of melted cheese on top attempted to disguise this. And yet, beside this was a portion of beautifully cooked penne in a rich, olive-oil-laden tomato sauce that obviously had been lovingly tended hour after hour. Curious.

For entrees, vitello a vino bianco ($8.50) provided three small scallops of veal in a slightly acidic sauce of white wine and herbs. The octopus salad ($7.50) is extremely good. Very tender, toothsome bits of rather young octopus are served tepid, slightly warmed in a lemony marinade.

This is a curious little place that has a certain charm and promise. At this point it cannot be compared with some of the glittering eateries of the vicinity, but neither should it be. Il Cervo is really a quiet neighborhood place in an area that doesn't have many. Our bill of $57.70 included appetizer, pasta, two entrees, a litre of wine, espressos and liqueurs and tax. Toto, I don't think we're in Yorkville anymore. - Peeter Tammearu

Toronto Star (ON)
SAT
INSIGHT, Saturday, November 9, 1985 912 mots, p. B1

Moving in fast to feast on Pope's hopes

Rosemary Speirs Toronto Star

In the wake of serious blunders by Alan Pope's election team, organizers for Larry Grossman and Dennis Timbrell are closing in. They'd been like hawks circling, and now sensing the moment, are dropping down to pick any loose meat from the bones.

Pope's support has always been a little soft; even he admitted from the first that he was a long shot. He started far behind Grossman and Timbrell who'd both been organizing for years - first, for the leadership convention in which they came second and third to Frank Miller last January, and then after Miller lost the premiership in June, to replace him as leader of the Opposition.

But neither Grossman nor Timbrell wanted to alienate Pope, the freshman in the longstanding struggle and apt to be the kingmaker, by wooing his supporters too openly. Now, they feel they can't afford to wait any longer.

Desperate attempt

Late last week, Brad Chapman, the Pope tour director, split to organize a last-minute candidacy in a desperate attempt to prevent Pope from being first to drop from the ballot when the delegates vote next Saturday.

Chapman failed to find a fourth contender and the story made Pope look silly. Then, Pope had to apologize to his two rivals when news broke that his delegate trackers had been asking delegates whether religion made a difference to their vote.

These mistakes hurt, caused a wavering in Pope's ranks, and whet the appetites of the other camps.

For Timbrell, the fight to win over Pope supporters is crucial. Timbrell's campaign organizers insist that Grossman no longer has a chance to win the leadership on the first ballot.

If that's true, and the polls are divided on whether Grossman's lead is holding strong or shrinking, then Timbrell needs every possible vote he can get from Pope people to close the gap on the second ballot.

The scenario explains the nasty little battle that went on this week when the executive of the Ontario Progressive Conservative party met once again to consider the right of 48 campus delegates to vote at the convention.

The disputed delegates come from 16 campus clubs organized hurriedly this summer when Miller's resignation was imminent, so hurriedly that the executive originally ruled they could not have credentials to vote.

The real issue was never the legality of the instant clubs. The issue was their uniform backing for Timbrell. Neither Grossman nor Pope supporters among the executive at first wanted Timbrell to have those extra 48 ballots on his side.

By this week, however, a lot of backroom work by the Timbrell camp had changed the minds of the vice-presidents who favor Pope.

What Timbrell's dealmakers proposed was that the 48 campus delegates would not vote on the first ballot, that their credentials would be held until the second ballot to ensure that. That appealed to Pope backers who still hope their man can overtake Timbrell. Either way, those 48 votes won't matter to Pope after the first ballot.

Uneasy about-face

So, this week, a Timbrell-Pope majority on the executive reversed the previous ruling and said the clubs can hold meetings to elect their three delegates each. But the vice-presidents must have been uneasy about their about-face.

Late in the evening they set conditions that effectively ruled out eight clubs, those who have disbanded through lack of interest and others with less than 10 founding members.

Now the disputed clubs may only be worth 24 votes, and there's some question about whether the Timbrell strategists will still feel like holding those votes off on the first ballot.

Grossman's organizers, meantime, will contest every credential - and the fight is on for the final allegiance of each one of those campus delegates.

The battle is on for Pope's heart as well. Pope himself still isn't conceding he is likely to drop on the first ballot, and won't talk to his rivals about where he'll take his support.

But his top advisers are starting to admit the likelihood, and are divided over what he should do.

Some at Pope headquarters argue that he shouldn't choose between Grossman and Timbrell. For the sake of future party unity, to make sure that he can work with whomever becomes leader, he should simply drop off the ballot, refuse to say who he's voting for, and release his delegates.

Other key advisers want Pope to go to Timbrell, whom they regard as closer to their right-wing views, in a joint effort to defeat Grossman, in the past often labelled a Red Tory.

That's risky for Pope if the gang-up doesn't succeed and Grossman becomes the new leader. Whatever Pope himself does, most of his high profile backers, like former cabinet minister Gordon Walker of London, are expected to go to Timbrell.

The question is whether they can take rank-and-file Pope supporters with them.

Grossman's campaign chairman John Laschinger doesn't think so. Laschinger argues that Grossman is so well ahead that Pope's support, or lack of support, doesn't matter. At any rate, he expects Grossman to get a share of Pope's backers after the first ballot.

Still, there were signs that Grossman's people were feeling a little jumpy this week. MPPs who are working for Grossman said they are sure their candidate is going to win, but the race was getting a little tighter than they liked.

If that trend continues into next weekend, Alan Pope's little band will make the difference.

Toronto Star (ON)
SA1
TRAVEL, Saturday, November 9, 1985 2190 mots, p. G1

Kenya The world of the Masai and the great migration

George Bryant Toronto StAR

THE MASAI MARA, Kenya - THE MASAI MARA, Kenya She was tall and thin and wore a bright blue ballpoint pen stuck through her left ear and she lived in a sort of high-rise dung heap made of manure plastered over a thorn framework. And she could have walked with queens.

I don't even know her name (though we asked it was never forthcoming) but I know I have been in a presence. Here, amidst the mud and the manure, I have met a woman of poise, of intelligence, of wit, mercurial, imperial. I have met a Masai.

Not a warrior, even. A village chief's wife. But born to command, apart from the common herd even here amidst the flies and the pong and the chatter of tourists.

The scene is a village of shoulder-high dung huts, called manyattas, protected by a high thorn fence that offers a refuge for the Masai animals in the dark of a carnivore night. And except for the tourists and the odd T-shirt on a small child it could be any time in the past two hundred years, for the Masai live with the land as they always have, and they keep the old ways.

Except that when they dress to kill these days they are not so literal about it. Though no one, not guides nor governments nor fellow citizens, is ever sure enough to challenge them. They were a warrior race, the Apaches of East Africa, and they still train their young men to a spartan life.

But though they may exist a trifle uneasily with their fellow man (with most of the unease on his side), they live in harmony with nature amidst the animals and the bright birds and the immensity of sky that is the lure of this land. And they are worth the trip alone to know.

Here, on these vast savannahs, the first men developed and honed their skills as hunters, then moved out over the plains of grass where the wildebeest and the zebra and the big cats go.

Unchanged, unchanging, it is still a sea of grass, yellowing in the sun, greening in the rain, with a million animals or more feeding on it, living on it, moving with the seasons, moving with the rains.

There is no place in the world like it, except for the Serengeti in Tanzania, just across the border, which is part of the same migratory world. For here are the last of the great herds that once drummed their way across the continents, shut out the sun with their dust. Everywhere else they are gone, killed for meat or sport or on a casual whim.

But here, thus far, they remain, not in the numbers they were, but still in their hundreds of thousands, wildebeest (gnu), zebra, topi, gazelle, antelope, hartebeest, the creatures of the grasslands and the hunters who feed upon them, lion, leopard, cheetah, wild dogs, hyenas.

Oh yes, hyenas. They aren't just the scavengers of popular legend. In packs, their sinister humped-backed figures shifting, sidling, skulking through the scrub, they're among the deadliest killers on the broad savannah.

The great herds, the hundreds of thousands, the million, have all the creatures of the grass in their numbers, everything from the tiny dik-dik, a perfectly-formed and daintily graceful little antelope the size of a large house cat, through to the massive horned buffalo and the skyscraping giraffe. But the bulk are zebra and wildebeest.

They winter in the Serengeti hundreds of miles south of here, where the short rains of October and November have freshened the plants on which all life depends. And there they stay through the long rains that begin in March. Then one day in July - nobody can predict when - the grazing wildebeest will raise their white-cheeked, bearded heads, sniff the air, turn as one and start the long trek north.

They're big animals, they look to be the size of elk, and heavy, and the sight of hundreds of thousands of them lumbering over the prairies in a black tide is one of the earth's great spectacles. But it's not a show that's put on without a price.

With them move the predators, ravening, ready to drag down the ill and the old, and above wheel the vultures, as ravening, as ready. Thousands fall to the claws and the fangs and the tearing beaks and - since they move blindly north with the rains - more die in the muddy flood waters of the Mara River. But a million or more reach the Masai Mara to stay until the grass yellows in the harsh sun, when they move with one accord south again.

It's a sight worth travelling across half a world to see, but if you miss the actual migration it doesn't matter. Here in this Kenyan nature reserve at any time are more animals of more species than most human beings would see in a lifetime.

There are the grazing beasts that don't migrate - even some wildebeest and zebras - browsing all through the grasslands, and cheetah and leopard and prides of lions and giraffe and elephant and rhino and bush pigs and beautiful eland and spitting cobra and, in the streams and waterways, hippo and crocodile.

And those are only a few of the animals, a tiny, almost infinitesimal, sampling of the fascinating creatures to be found in just one of this nation's 40 national parks and reserves. Nor does that say anything of the birds, the magnificent, often gaudy, orange and yellow and red and rosy and green and blue birds that hover and peck and strut and weave wherever a visitor travels.

There are some 1,000 species of them to be seen and a sharp-eyed visitor on a well-planned safari could easily spot 300 or 400, perhaps 500. And that's only the local species. Every winter, it's estimated, another 6,000 million birds migrate to this continent for the cold months. So you're bound to see a few.

Nor does that take into account the little things, the bright gekos and lizards, the hares, the monkeys, the baboons, the squirrel-like creatures that scurry in the trees, the butterflies and all the myraid bits of life that crawl and stride and rustle through a country that straddles the equator beside the warmth of the Indian Ocean.

And it is with all this life that the Masai and their herds co-exist in harmony, living in and around the game parks, moving almost as the animals do, from grazing range to grazing range, leaving old villages behind as they follow their nomadic ways.

A slim, Nilo-Hamitic race that wandered south down the great Rift Valley only a few centuries before the arrival of the Europeans on this coast, they are thought by some to be descendants of the Lost Legion of Mark Antony, not only because of their physical appearance but because the swords and spears they carry are remarkably similar to Roman weapons and because when they went into battle in the old days they charged with locked shields in the Roman way.

But whatever their descent they are an awe-inspiring race who believe that Masai means Man and the rest of us don't quite qualify. And that on the first day of Creation Ngai presented them with all the cattle in the world. Which means that all cattle now owned by others were once stolen from their herds.

Today they've learned to live with the idea that they can't recapture them all but in the last century they were more than willing to try, paying no attention to tribal borders or geographical constrainst. The elmoran, the young warriors (they become old men and retire in their mid twenties), simply went out and got them, killing everybody in the way. And since they seemed to carry a perpetual chip on their shoulders, when they weren't killing for cattle they killed for almost any other reason.

They were not good neighbors.

However, today, in a most astounding transformation, they seem to have abandoned those homicidal ways, while keeping all the other aspects of their culture and winning government permission to live amidst the animal herds of the savannahs. That they can do because they don't hunt. Their diet consists chiefly of milk mixed with cow blood and urine and their herds are their wealth and their love.

In country areas such as this you'll see the cattle herds and their herdsmen, tall, erect, in rusty red cloaks, carrying eight-foot spears and looking ready to use them. Don't take their picture. Repeat: Do Not Take Their Picture. Your guides will tell you that, too. They live with the Masai and they know. First you must negotiate a price with the Masai, then you can take pictures.

That's not because the Masai are businessmen. It's because they're smart. They saw their photos appearing on postcards sold at roadside stores and they decided that people who take pictures get money for them. So they intoduced a fee to get their share.

Which is how I came to this village, which has no name since it will soon be abandoned, and into the presence of a Masai who retains the old spirit. Someone at Kichwa Tembo, the tent camp where I'm staying, sent a guide up to negotiate a price for pictures and the chief's wife oganized a visit.

We spent an hour there amid the smells and the flies, which the Masai, a people of the wide skies and nomad ways who march to a different drummer, don't even notice. And every minute was a fascination as she joked, bantered, glared, smiled, offered, took and gave, dominating both her villagers and the visitors without a single word of English.

The Masai may still not be good neighbors - how would you like to live beside someone who sleeps in a manure hut, carries an eight-foot spear and thinks you are't quite human? - but they're one of the few great peoples on the world who have kept to their traditional ways despite the lures of the jet age. They've spat in the face of progress and flourished. They're worth a visit.

But so, too, are the parks and reserves of this land, whose names roll off the tongue like an East African litany, Masai Mara and Lake Nakuru, Amboseli, Samburu, Meru and Lake Bogoria, Maralal, Lambwe Valley, Saiwa Swamp, Marsabit, Tsavo, Shimba Hills and the Tana River and Sibiloi. And on and on.

Some, like Masai Mara, are on the grassy plains, some in the rivered forests, some on mountainsides and one is just six miles from Nairobi, the capital, a feat managed by leaving the southeast side open and designating it a conservation area so that the animals have a natural migration corridor. And the park does have inhabitants: lion, leopard, buffalo, rhino, giraffe, gazelle, ostrich, all the popular species except elephant.

But then Kenya has the best record in Africa for protecting its animals, setting up vast parks and reserves back when hunters still thought it the height of a macho lifestyle to blast away at inoffensive wildlife with elephant guns. And when the government banned hunting and found poaching continuing it took the next logical step and banned the sale of all wild animal products, everything from leopard-skin coats and carved ivory to fly swatters made from giraffe tails (a whole magnificent animal brought down for a $12 item) and elephant-foot ashtrays.

That was a courageous move because a lot of powerful people had a large stake in the sale of animal products and in some cases even in poaching. But the whole park system was going down the drain as long as poachers could sell portions of their prey quite legally a few miles away in Nairobi. And the parks are what Kenyan tourism is all about. Their animals bring people from all the world.

Poaching hasn't ended, of course, although it has been been made harder and considerably reduced. There are still people in powerful positions who find it lucrative, and getting across borders into countries where the animals can be sold is dead easy in some areas. And there is always the population pressure, to open the land to settlement, to crowd the line, to squeeze the parks, to limit the annual immigration. It happens all over the world.

So it may be that in the end the wildebeest and zebra will follow our buffalo into virtual extinction and the lion and the leopard, like our puma and lynx, will slink away to the far ends of nowhere and live in fear of man.

But right now the savannah still trembles to the thunder of hooves, prides of lions yet snooze in the shade, elephants continue to amble across the roadways - the hazards of driving here are far greater than in Canada - and crocodile slither up nightly to feed by the patio at Samburu Lodge.

And none of them pays much attention to you, the visitor, in your minibus or, at the lodge, having your first cocktail.

Toronto Star (ON)
SUN
NEWS, Sunday, November 10, 1985 1699 mots, p. A13

Hard work brings success, Chinese say in survey

Martin Goldfarb Special to The Star

A strong, almost passionate, belief in hard work, education and a closely knit family are the values that Chinese Canadians say underlie their approach to life in Canada.

These values manifest themselves in a variety of ways. The importance of a closely knit family, for example, led to the establishment of neighborhoods whose residents are almost exclusively Chinese. While Chinese people are now scattered throughout the city, there remain four key Chinese neighborhoods in Metro: downtown Chinatown; an area centred around Broadview; Agincourt, and an emerging area in Mississauga.

For the average Chinese, the concept of family goes well beyond parents and children to encompass all relatives, no matter how distant. In fact, it is this belief in the importance of the extended family that led many Chinese to immigrate to Canada.

The traditional pattern was that immigrants came to join the relatives who sponsored their entry into Canada. The sponsoring relative was often a son or daughter, but it was equally often an uncle or cousin - a member of the extended family.

Language barrier

This explains why the majority of Chinese immigrants coming to Toronto are from southern China, from the province which includes Canton, or from Hong Kong, because this is where the very first Chinese immigrants to Toronto came from.

Once in this country, the immigrants lived near their sponsors, partly because the language barrier made living easier, partly because there was a strong desire to keep the members of the family together, and partly because of a desire to live in a neighborhood in which the Chinese culture could flourish. Even today, respondents say, 75 per cent of their social life is spent exclusively with Chinese people.

This clustering of extended families living near each other led Chinese entrepreneurs to establish retail stores, particularly grocery stores and restaurants, to meet the needs of the Chinese community. Thus various "Chinatowns" were born.

Even today, respondents in the Goldfarb study say, nearly two-thirds of their food shopping is done in Chinese grocery stores. In fact, meat is the only major food item which is regularly purchased in supermarkets. All other items, particularly vegetables and spices, are purchased in stores owned by, and catering almost exclusively to, the Chinese community.

The role of the family is also reflected in the discipline which parents impose on children and the pressure parents exert on children to get a good education. Twenty-seven per cent of respondents say the opportunities Canada provides for their children is one of the things they most like about this country.

Chinese parents are determined that their children be given the chance to participate in the benefits of this country. Many of the community leaders we interviewed felt that parents of Chinese origin make a greater effort than other Canadian parents to take their children to a wide variety of activities, ranging from ballet lessons to sports games to classes in the Chinese language.

They desperately want their children to succeed in Canada and they believe the key to success is a good job, and a good education is essential to getting a good job. Younger Chinese Canadians we interviewed said their parents put enormous pressure on them to become a member of a profession, particularly a lawyer, doctor or dentist. If they achieved this goal, then their parents would feel they had made a success of themselves and that their decision to move to Canada had been a good one.

While parents put pressure on their children to work hard and succeed in school, they also are prepared to work hard themselves. More than two-thirds of Chinese immigrants believe they work harder than most other Canadians. Yet, they also believe that, at best, they are only paid the same as, and frequently less than, non-immigrant Canadians doing the same job.

Many older-generation Chinese expressed the concern, however, that with each succeeding generation the set of values they had when they came to Canada is being diluted. For example, they felt it is more difficult for parents who are second-generation Canadians to exert the same degree of influence and discipline over their children as immigrant parents could.

Older-generation Chinese also worry that the importance of the extended family is decreasing over time. This is of particular concern because immigrant Chinese regard the extended family as the glue which holds the Chinese community together.

They are also concerned with the declining role of religion. Religion is much more important to first-generation Chinese immigrants than it is to the second generation. Nevertheless, religion continues to play a more prominent role in the Chinese community than it does among the Canadian population as a whole.

It is surprising to note, however, that the Christian religion is most prominent in the Chinese community. There are more than 30 Christian churches in Toronto, representing all major denominations, which regularly hold services in Chinese. Most of the community leaders we talked to stressed that they or their parents had been converted to Christianity by missionaries and that they strongly adhered to Christian values in their new country of Canada.

The church plays a major social as well as religious role in Toronto's Chinese society. Many of the social organizations people belong to, such as special interest groups and cultural clubs, are church-sponsored. In addition, a number of charitable organizations are also organized by churches and run by volunteers who help the less fortunate members of the Chinese community.

Community centres

But churches are not the only sponsor of social and cultural activities. Community centres, run by Chinese and operating in Chinese, are another major source which serves to keep the community together and to foster cultural activities. And maintaining the Chinese culture and language is very important for the second as well as the first generation.

In fact, one of the most significant results of the study was that the importance of culture does not decline with succeeding generations. In all the groups we interviewed, second-generation Chinese Canadians are at least as strongly committed, and in some cases, even more strongly committed to maintaining their culture as are first-generation immigrants.

This is the main reason for the strong support Chinese respondents give to the heritage language programs in Toronto and why they want similar programs started or expanded in other parts of Metro that have large Chinese neighborhoods. It also explains why parents often make their children take special classes in Chinese in those parts of the city where children cannot learn their native language at school.

Highly praised

The role the federal and provincial governments play in helping the community achieve these objectives is highly praised by Chinese community leaders. But they would like government to do more in three areas: * They want government to advertise more in the ethnic press. This would be an important source of revenue for ethnic publications, particularly newspapers, but it would also help to ensure that people who do not speak English very well are kept informed about new government programs and changes in existing ones. * They would like to see more ethnic language broadcasting. They support the work CHIN is doing, but they believe more is required. * They believe government could help by offering training programs for individuals who would then work in the Chinese community as resource people and professional support staff for various organizations.

Respondents in the study were also asked about the degree of prejudice in Toronto toward the Chinese community. By a two to one margin they think some prejudice exists, but they also say that they believe that the amount of prejudice has decreased significantly in the past 10 years.

The prejudice is not open. It manifests itself in subtle ways.

The most important area of prejudice lies in the difficulty Chinese Canadians have obtaining management positions in business and government. Respondents felt strongly that, while they have equal opportunity with other Canadians in acquiring a good education, getting a loan from a bank, or being treated fairly by the courts, they do not have the same equality of opportunity in moving into the ranks of public or private sector managers. Community leaders believe a series of factors has helped reduce the amount of prejudice in Toronto: * As the size of the Chinese community in Canada grows, the sight of a Chinese person on the street, in school or at work is less of a novelty. * Chinese immigrants have a reputation of being hard-working and law-abiding. Both these factors help to decrease the amount of prejudice. (Several other groups we interviewed also see the Chinese, as a group, as hard-working, self-disciplined and very law-abiding. They are not arrogant and they are likeable to work with.) * Chinese community leaders stress that Chinese Canadians have learned to speak up, to fight back, against prejudice when it arises. Earlier generations were much more passive and did not use the avenues open to them.

But this has changed. Unlike their parents and grandparents, younger Canadians of Chinese descent are now willing to stand up and to fight back against discrimination and prejudice. This has earned them respect in the community as a whole and put pressure on those who would discriminate if they could get away with it.

As a result, open discrimination - including name calling - is almost non-existent. But the subtle forms of discrimination in which promotions come slower, pay increases are fewer, and movement into managerial positions is made very difficult, continue to exist.

Support police

Finally, the strong, positive support which the Chinese community has for the Toronto police must be mentioned. The police force is regarded as fair, professional and helpful. While Chinese community leaders believe that it would be desirable for the force to have more Chinese members, they understand the difficulty there has been in recruiting such members. They know that sincere efforts have been made.

They are also appreciative of the role which Chinese volunteer policemen, or the auxiliary police, play in helping police the Chinese community. The way in which the regular police force has accepted the help of volunteers, and worked closely with them, has helped build bridges between the community and the police.

Toronto Star (ON)
SUN
NEWS, Sunday, November 10, 1985 1479 mots, p. A21

Remembrance Day story: A Trivial Incident

Norman Levine Special to The Star

At the beginning of February, 1945, I was posted to 429 Squadron, a Lancaster Squadron, at Leeming, Yorkshire. We shared an airfield with 427 Squadron. We were called "The Bisons", a name we never used. Canadian cities during the war adopted Canadian Air Force squadrons in England. And it was because Lethbridge, Alta., (where the buffalo once roamed) adopted 429 that we were called "The Bisons" and heavy bison plaques were on sale in the mess as souvenirs.

Fuel tanks empty

In the first weeks we flew cross-country. From Leeming to Wales (usually Fishguard). Then down to the south coast of England (usually the Isle of Wight). Then, homeward, up the east coast and back to base. We began by flying these cross-country trips during the day, then flew them at night. And it was because of a navigational error that we ended up over France. Night fighters were sent up to see what we were doing.

When we got back to Leeming, early in the morning, the fuel tanks were empty. And they had given us up for lost. We had to go and see the commanding officer. He decided not to break up the crew and instead sent the officers to Sheffield for two weeks.

Among aircrew during the war, "sent to Sheffield" had a certain bravado. For it was only if you were an officer and did something against the rules, while flying, that you could get sent there.

I shared living quarters with two English public school boys, both flight lieutenants: Jack Wilmot, who was there for flying under bridges, and Fred Beazley, who flipped the wrong lever after landing. Instead of raising the flaps he pulled up the under-carriage. We had one celebrity - a squadron leader of 25 who, so gossip had it, flew Winston Churchill around. Why he was there no one knew.

There were about 20 of us and those in charge tried to keep us occupied during the day by going over navigational signs, having us practise sending Morse and Aldis, doing aircraft recognition. To keep fit we played tennis and soccer and did physical exercises.

In the late afternoon and evening there wasn't much to do. We took a bus or a taxi to Sheffield. (We were in a leafy high part, on the outskirts, and could see the moors.) And coming into Sheffield was like going into some gray Victorian print with all the houses - large curving rings - going up in tiers. When you touched the stone of a building soot came onto your hand.

Talked about girls

Most of us were in our early 20s. And while we talked about a lot of things it was mostly about girls and how difficult it was to meet any. (Because of the English class system, shop assistants and waitresses were not considered suitable.) On the squadron this was taken care of. A landowner in the area, a First World War general, regularly gave dinner-dances for his daughters as well as the daughters of the wealthy and professional families of the district and invited the officers of both squadrons. Other things were also taken care of.

Money was paid regularly into my bank account. I had a batman, old enough to be my father, who woke me, ran my bath, laid out the dress uniform. We were in a fine old stone building with large rooms, solid furniture, high ceilings, and old carpets. On Sunday a string quartet played (on the dining-room wall was a large reproduction of The Rokeby Venus) while waitresses served us.

In Sheffield the mess was a single room - a pre-fab bungalow. But the food was good, there was lots of it, and wine. It was the only wartime mess in which I was served oysters.

We were due to leave on Monday.

On the Sunday before, with a raw dampness in the air, I decided to go into Sheffield to have a last look around. I walked for over an hour and found myself in a working-class district - run-down streets of small connected houses, all dark red brick, with several chimney pots on top. No trees. But some had a bit of garden in front. Past a fish and chip shop, a news agent, a sweet shop. A black cat was in the window of a tobacconist.

I was on the way to the bus station to take me back when I saw a girl at the next corner looking in my direction. As I came closer she blushed, then said: "Would you like to come back with me and have something to eat?"

"Yes," I said.

She was delicately beautiful, reserved, and carried herself well. Around 18 or 19. About five feet, six inches, light-blue eyes with black eyelashes, blonde hair, a small pale face with a small mouth and prominent cheekbones. She was wearing a gray cloth coat.

"It's here," she said opening a door.

I followed her inside.

Dark hallway

There was hardly any room in the dark hallway. She took off her coat. She had on a red hand-knitted woollen sweater.

She asked me to take off my coat and hung it on a hook.

"My name is Daphne."

I told her mine.

She took my hand and led me into the next room and introduced me to a middle-aged couple sitting on opposite sides of a small wooden table, all laid out with knives, forks and plates, on a white tablecloth.

It was her mother and father.

He was a handsome, if stern-looking, man of medium height with dark straight hair and a lean face. But there was a strain about it. He had difficulty in breathing. The mother was plump and jolly with glasses and with the beginning of gray hair. She had on an apron which was full of bright flowers. There was a place for me opposite Daphne.

I sat down.

The small room was heavily over-furnished and covered in brown wallpaper. Two large pieces of coal were burning slowly in the fireplace. Above the fireplace an oval mirror. A wooden radio in a corner. A rubber plant on the dresser. Beside it a painted ashtray Souvenir from Blackpool. There were too many chairs.

"What part of Canada are you from?" the father said, looking at my shoulder flashes.

"Ottawa."

"We know someone who went to Canada from here," he said. "He went to Ontario."

"Do you have any sisters or brothers?" the mother asked.

"I have a sister."

"Is she younger or older?"

"She is two years younger."

"What does she do?"

"She is going to school."

I didn't know what was going on.

"We send Daphne out," the father said, "to bring someone back to have Sunday dinner with us. In the RAF, if she can find one. Our son is missing."

There was a short silence.

The mother got up to go into the kitchen. Daphne followed. I looked at the sideboard. There was an old clock, in a wooden case, not going. It had a glass door and, on the bottom wooden half, a hand-painted design. It looked as if it had been handed on from an earlier generation. Beside it a black-and-white photograph of someone in uniform, around my age, a flight sergeant, with light-blond straight hair combed neatly back. There were similar photographs around this large one in a glass frame.

"He was an air-gunner on a Halifax," the father said.

The mother came in with a small roast, the size of two fists, on a plate.

"We save up our coupons," she said proudly.

Daphne appeared with potatoes and carrots.

We all watched as the father carefully cut the meat thin.

I'm sure they thought they were giving me something that I was missing. They both tried to make me eat more. And I felt I was brought here under false pretenses.

When the meal was over, it was still awkward; I said I had to go back.

Good luck

The father wished me luck. The mother said, "God bless." Daphne walked me to the hallway where I put on my greatcoat.

I don't know if it was anger or frustration that made me suddenly pull her to me and kiss her hard on the lips. But I began to feel her body pressing back against mine. Then her mouth gently opened.

We stood in the hallway - in the gloom, by the door - just holding on to one another.

"Look after yourself," she said quietly.

I walked away confused. A week later I was flying for the first time over Germany, dropping bombs at night above the clouds, over what was supposed to be the Blohm and Voss U boat yards at Kiel. * Norman Levine is a Toronto author. His latest book of short stories is Champagne Barn.

Toronto Star (ON)
SUN
NEWS, Sunday, November 10, 1985 598 mots, p. A6

Song was corny but PM admits he liked the sentiments

Staff

OTTAWA - OTTAWA (Staff) - An embarrassed Prime Minister Brian Mulroney was taken completely off guard Friday by Quebec City singer-composer Richard Cazes, who was waiting for him outside the House of Commons.

But his mission was not to protest anything. Rather he wanted to present to Mulroney a record he plans to release soon - a tribute to the Boy from Baie Comeau.

And Cazes, his wife and their baby broke into the first public rendition of the tune in front of dozens of reporters from the National Press Gallery.

The lyrics are abysmally corny - such memorable lines as "Canada goes boom in my heart," and "Brian Mulroney is a charming Prime Minister, young and shining like a star in the sky."

But Mulroney, who kept trying to slip away from the scene, said afterward that he "can't disagree with" the sentiments of the song.

* * *

Tension often surfaces among MPs who travel together on road trips. But no one expected Jim Fulton (NDP - Skeena) to come back with two broken teeth on a recent swing out east with the fisheries and forestry committee.

Jim Fulton

Fulton has an explanation, though. Seems he tangled with the left claw of a Nova Scotia lobster in a classy Halifax restaurant. Digging into a succulent morsel of lobster meat, he chewed on a hidden piece of bone that sent him running to the dentist for help.

* * *

You would have thought from the way they greeted each other the other day that Marcel Plamondon and Prime Minister Mulroney were old high school buddies.

Plamondon, a transplanted Quebecer living in Edmonton, was one of about 40 jobless construction workers who showed up to heckle at Mulroney during ground-breaking ceremonies for a new federal building in the Alberta capital.

When Mulroney heard Plamondon speaking French, he walked right into the crowd to chat with him. Plamondon put down his picket sign, smiled, shook Mulroney's hand, chatted and asked him for a job.

As he walked away, a smiling Mulroney promised he'd do his best. But asked afterwards what he thought of it, Plamondon took up his picket again and said cheerfully: "It's all lies."

* * *

* * *

Environment Minister Tom McMillan had a rough week, being saddled with the unenviable task of responding to questions about the lavish European spending habits of his predecessor, Suzanne Blais-Grenier.

St. Francis

He was already showing uncharacteristic grouchiness earlier in the week, however, when he was being questioned by Liberal environment critic Charles Caccia about the future of a toxicology centre proposed by Guelph.

Exasperated, McMillan let fly at Caccia.

"I am quite convinced that if I were St. Francis of Assisi the honorable member would attack me for spilling bird seed on the ground."

* * *

It was a case of mistaken identity in a Halifax restaurant, but the result left both a famous commissioner and a table of reporters howling in laughter.

It seems a Don Macdonald was paged at a classy restaurant, only the caller wasn't looking for the former federal finance minister, who recently tabled a 2,000-page commission of inquiry report into the Canadian economy.

Nevertheless, that was the Macdonald who went to the phone, to answer a question about a grammatical faux pas in the Halifax Chronicle Herald. A puzzled Macdonald put the caller on hold and returned to the dining area.

"Is there a Donald MacDonald here?" he asked a table of smiling journalists. "If so, you're wanted on the phone."

An embarrassed Donald MacDonald, Ottawa correspondent for the Chronicle Herald, was forced to fess up.

Toronto Star (ON)
FIN
NEWS, Monday, November 11, 1985 464 mots, p. A7

Sheep-shearing an art on canvas of fleece

Peter Cheney Toronto Star

In the sheep's list of nightmares, the bad haircut looms large and terrible.

Locked immobile in the heavy metal trimming stand, head cradled in a steel brace, the sheep is at the mercy of his barber. On the blank canvas of fleece, great or terrible art may be wrought.

Gates 56-R, a 1-year-old Southdown ewe, may or may not have been thinking these things as she was clipped by breeder Duncan Gates at the Royal Agricultural Winter Fair on the weekend.

56-R's wool-covered face revealed none of the turbulent emotion that it may have been feeling as it considered the prospect of a botched haircut that no hat could cover.

"Most of them seem pretty content," Gates said as he barbered 56-R's fleece. "But they don't have much say in the matter."

Two-hour trim

As at any beauty shop, the two-hour barbering begins with a washing. The sheep is hosed thoroughly, then mounted on the trimming stand, a $375 rack that prevents motion and holds the subject at the correct height.

Then begins the tedious process of combing and carding the wool until it stands up straight, so it may be clipped to a uniform length.

Following that, the long manual shears are brought into play. And here the sheep's worries begin.

"It's not something just everybody can do," Gates said as he trimmed the wool along 56-R's belly into a neat part line.

Trimming sheep requires "experience and practice," Gates said.

"And you have to have a bit of artistic ability, too," he added.

"Some guys can take mediocre sheep and get 110 per cent out of it, Gates said. "But I don't come anywhere near that."

Nonetheless, Gates is at least a respectable journeyman, and 56-R leaves with a trim that allows it to hold its head up in the flock unashamed.

Breeding a hobby

Gates, 47, has been breeding sheep as a hobby all his life. The challenge of breeding the perfect sheep has kept his interest alive through the years.

"The challenge is to produce better ones each year," he said.

In a cruel bit of irony, Gates revealed that the fastidiously trimmed wool is actually just a covering for what the Southdown sheep judge is really looking for.

"They're judged mostly for the meat quality," he said. "They're looking for good lamb for the consumer."

Among the highlights at the Royal today mon are butter sculpting, the Royal flower show and Loblaws Hall of Fame dog show, all starting at 8 a.m.

Judging of sheep gets under way at 8.30 a.m. The McKee international stake trophy will be awarded during the horse show, which starts at 7 p.m. The six horse teams of Clydesdales will also be competing.

Toronto Star (ON)
NOR
NEIGHBORS, Tuesday, November 12, 1985 740 mots, p. N14

Yonge St. traffic was jammed in the '20s

Harold Hilliard

Mel Scott of Cameron Ave., in the Yonge St. and Sheppard Ave. area, was only 12 in 1922 when he went to work for a living helping his dad, Abraham.

"Dad was in the construction business and raised barns and moved houses," Scott says. When he was 15, Scott took a job in downtown Toronto working for his brother-in-law in the auto accessories business.

He travelled to work by the big electric trams, as long as railway coaches and known as radial cars, which carried people into Toronto from the small farm hamlets north along Yonge St.

"The radials weren't allowed to cross the level railway crossing south of St. Clair. So everybody had to get out and walk several blocks south to complete their trip on a Toronto street car," he says.

Scott found it a romantic sight as the radial car neared its southern terminus "to see the horse-drawn farm wagons streaming into the radial line's freight depot, to unload goods later delivered to the northern hamlets by the electric railway's self-propelled freight cars."

Crossroads communities

The loads included animal feed for the feed stores, and meat and groceries for general stores at Lansing, Northmount, Steeles Corners and other crossroads communities.

"The radial motorman was very helpful. He wasn't supposed to pick up people except at designated stops. But he knew every rider. And he'd come to a screaming shuddering stop and let people board if he saw them running for the next stop, so they wouldn't be late for work."

Scott has lived for 64 years within a few doors of his present house, which he has shared with his wife Gladys since 1936. They raised two children, Jack and Marie, at the home. Scott moved with his family from Toronto to what was then York Township in 1920 when he was 10.

"We were just south of the boundary between School Section Number 3 (York Mills) and School Section Number 4 (Willowdale), so I attended the York Mills school," he says. "I rode to school on hay wagons, which went down Yonge St. about every 10 minutes, more frequently than the radial cars."

Traffic jams

He tells of how in the 1920s "there were few main roads out of Toronto - the Dundas and Kingston highways and Yonge St. That was about it."

Yonge St. was jammed with traffic on fine summer Sundays when Torontonians swarmed north for a drive in the country.

"Dad ran a variety store on Yonge and did a rushing business on the Sabbath," he says. "When a car couldn't make it up the steep Hogg's Hollow hill, and cars were backed up from the Toronto city limits to our store and north of it, I ran out and sold ice cream to the fuming motorists."

Sometimes cars had to back up the hill to get enough power for the sharp climb.

Scott was a member of Lansing Sunday School, which met in the barroom of the former Golden Lion Inn at Sheppard Ave. and Yonge St. The inn had been converted into a residence by Rev. Thomas Pickett, a Methodist preacher.

Messy cemetery

A boys council was organized as an offshoot of the Sunday school, and Scott was elected the third deputy reeve. The group was such a success that Rev. Peacock enticed the boys to move their headquarters north to the Willowdale Methodist Church.

The church caretaker, Mrs. Frogleigh, was so anxious to have her son accepted into the council that she went to great lengths to make its members feel welcome in their new home.

The council made a big thing of taking on voluntary community projects. One undertaking was to try to clean up the church cemetery, which was terribly neglected and overgrown with weeds.

"We found that little respect had been shown for the graves, some of which were those of the first settlers in the area," Scott says.

"Some gravestones were piled on top of each other. Others had been used to prop up the church driving shed, which was listing at a crazy angle and would have collapsed if we'd moved the stones. The whole cemetery was a mess."

The boys did what they could. But it wasn't until the 1970s that the cemetery, at Yonge and Church Sts., was finally cleaned up and restored as a historical graveyard by North York and the Toronto Transit Commission.

Toronto Star (ON)
FIN
FOOD, Wednesday, November 13, 1985 1929 mots, p. E1

100 years of burgers

David Kingsmill Star food writer

HAMBURG, N.Y. - Rogers Sommers looked at my business card, wiped his overalls, scratched his head, shook it, and then studied me for a second. "You mean," he began, his eyes crinkling into a smile, "where do I think the best hamburger's made around here?"

Sommers owns a garage in the little clapboard village of Hamburg, a 20-cent highway toll southwest of Buffalo. It's an attractive spot with roads going exactly where they want to, changing their names at will. It's a place where the downtown is one storey high and the hanging traffic lights bob in the wind.

Sommers' garage is on Clark St. in the northeast corner of the village. But more significantly, it's located roughly on the southwest corner of the Erie County Fair Grounds, where 100 years ago, near the stands now called Buffalo Raceway, a quick-thinking 22-year-old by the name of Frank Menches invented the hamburger.

"Well," Sommers said, resigning himself to honesty rather than succumbing to civic pride, "there's George's hot dog stand in North Boston . . . ," referring to a small town near Hamburg.

It may be difficult to imagine that the hamburger hasn't always been around. It's by far the most popular North American sandwich, which if you think about it, is exactly what it is - a hot sandwich. Billions, it is claimed, have been consumed. It is so firmly entrenched in our society that two weeks ago, McDonald's Restaurants was added to the 30 or so blue chip giants on the Dow Jones industrial average. But until Frank Menches made that first inch-thick, chopped beef delicacy at the Hamburg Fair, as it was known then, no one had ever thought of grinding beef, flattening it into a patty and cooking it on a grill. Barbara Halprin of Hamburg's Chamber of Commerce kindly provided two reference works detailing the birth of the burger - Tanbark And Tinsel by Ann C. Kunzog (Theodore Gaus & Sons), and a copy of an article written by Francis X. Scully in Good Old Days magazine. From these a portrait of the momentous event can be reconstructed:

* * *

The air at the Hamburg County Fair in 1885 was, as usual at all county fairs across the States, thick with the smoke from concessionaires' coal and wood fires. Fat pork sausages on bread covered with freshly grated horseradish, mountains of waffles and pancakes slathered with rich maple syrup and wild grape jelly, barrels of steaming potato, clam and corn chowders, and mounds of clams on the half shell were being cooked, heated and served on the fair grounds around the race track.

Americans were in love with hot, fast food in 1885 and had been since the country's centennial nine years before. Pork sandwiches were king. But ladies throughout the States were grumbling about the smoke. Fine white dresses lost their pristine look as women sat in stands around the country. The smokey fires had to go, they began to mumble - at least away from the wooden stands.

Frank and Charles Menches were ahead of their time. When they set up their pork sandwich stand at the Hamburg Fair 100 years ago, they had something that was bound to attract, and perhaps amaze, a lot of people. They had the first gas stove for concessions. It gave off very little smoke and the ladies, they thought, couldn't complain about that.

When Frank and Charles erected their booth on the fair grounds, more than a few people were wary of the new stove's safety. But the Menches prepared for business anyway. Their stand had a three-sided plank board serving area with a new stove on the end.

Everything was looking up. All they needed was the pork sausage.

Andrew Stein operated the local meat market in Hamburg and he was having a good day, too. By the time 22-year-old Frank came to place his order, Stein had sold every ounce of his pork sausage. Not a scrap was left.

Stein knew Frank Menches faced ruin. As a consolation, Stein offered him 10 pounds of top-grade beef. He would chop it up and if the Menches added a few spices, it might pass - at least for a day. It was good local beef, Stein insisted.

Frank didn't really have a choice. But he wasn't going to go out on the limb all the way. He took only five pounds, convinced he would wind up eating it himself. Stein, using two cleavers, chopped the beef into a pulp.

No one has recorded what Charles said to Frank when he arrived back at the Hamburg fair grounds with chopped beef. What is recorded, however, are the fast experiments they made to make the foreign substance palatable. Since they served the pork sandwiches open-faced on rye bread, it was reasonable to make a patty out of the beef to fit on the bread, which they did. They fried one up. They didn't like it. They added salt and pepper to the mixture. Not much better. Looking around for something else to perk up the flavor, Frank took some brown sugar he used in his "genuine Vermont Maple syrup" and threw it onto the grill. Bingo.

A short time later, a man described as an aging Teuton ordered one: "Vas ist (what is it?)?" he demanded. Frank hadn't thought about that. He looked up at the Hamburg County Fair sign: "It's a hamburger, sir."

"Tastes goot!" the gentleman said.

And the hamburger was born.

The first five pounds sold quickly. They got a boy to run down to Stein's and buy the rest. It sold out. And every day of the fair, the Menches sold out. The envy of the other concessionaires was obvious to everyone at the fair that year. At one point, they added chopped green peppers and onions to the meat, more as a filler than anything else. Bingo again.

Within five years, Menches had perfected his sandwich by having special condiments on hand - thinly sliced onions, spicy ketchup and homemade chili sauce. The onions made it strictly a man's sandwich so to dilute its pungent effect, Menches added bowls of spearmint, cloves and sassafras leaves to the stand. Not long afterward, Lifesavers and Sen-Sen were invented by other opportunists to prevent total ostracization of hamburger fanatics from the rest of society.

Other inventions can be found attached to the Menches' success.

At the Hamburg fair in 1885, Frank wanted the ladies to sample his hamburgers. He covered the planks with white oil cloth to make the stand more attractive and surrounded the stand with mosquito netting to keep as many flies away as possible. Flies at county fairs, with all the horses and cattle on show, were a menace. Frank wanted a clean establishment.

One day at the Hamburg fair, the Menches brothers saw two women wiping the sides of their mouths with their own hankies after eating; the hankies became stained by the ketchup. Frank tacked up rolls of towels on the stand but they proved to be impractical for the ladies. So Frank replaced them with something different - paper napkins. They were very well received.

Although the hanging towels weren't popular, Frank noticed that the hanging towels attracted flies. So Frank and Charles attached a towel loop to a string, hung it up above the stove and smeared it with drippings from the grill. The flies were attracted in swarms and, of course, stuck to it. When the towel was thick with flies, they lowered the towel into a paper sack, closed it up and threw it into the garbage. Another entrepreneur would later find that paper was cheaper to throw away and fly paper was born. It would take a few more years before someone else came up with the final touch to the Menches' invention. The biggest drawback, it appeared, was that the sandwich was still open-faced. With the sliced onion and other condiments, it was hard to eat. But a special bun with a top held everything together. The hamburger bun was almost the last refinement. Only one thing was left and it came during the Depression - processed cheese. And since then, nothing much has changed for the Menches' invention, 100 years old this year.

* * *

The village of Hamburg today bills itself as "the town that friendship built," not the "home of the hamburger." This summer, however, a large parade lasting three hours wound its way through the village streets to commemorate the Menches' invention.

The parade was so well received by the villagers that an annual parade is being considered. This pleases people like Paula Keoster, another Hamburg resident who hesitated when I asked for directions to the best burger in town. "In Hamburg?" she asked back, almost incredulously. "George's hot dog stand in North Boston," she finally relented.

Actually, I had already guessed the worst. The chamber of commerce lists only one hamburger joint on its village information sheet, although McDonald's and The Red Barn are conspicuous by their height in the one-storey village. But on Buffalo Street, the chamber lists a place called Shaef's, just around the corner from Sommers' garage. For $1.52 U.S., I got a thin cardboard patty with almost no taste on an egg bun.

In the centre of town, I tried a great-looking little diner called Beckers. At the front are a dozen twirling stools at a stand just like the soda fountain joints of the 1950s. At the back is a larger dining room with single serving Kellog's cereals stacked on a shelf above the coffee, hand-printed signs announcing specials, a small blackboard, and the rest of the "kitch" of a quieter generation.

Unfortunately, the hamburger in Hamburg is being sorely mistreated in this restaurant, too. I was presented with a tiny little thing on a spongy bun that was finished in three small bites - without any aftertaste. But why should there be when there was so little initial taste? I had travelled almost 200 kilometres (120 miles) for a hamburger and if North Boston wasn't Hamburg, I didn't care. I had to have a good hamburger.

North Boston, to my surprise, isn't far away. You go two blinking lights past the Hamburg Golf Club to Hennan Hill, turn left and about a half a kilometre up the hill is a low, darkwood, chalet-type restaurant. It is here, local legend has it, that people line up four deep for between 20 and 40 minutes to munch through a "Big George" quarter pounder, that is served charcoal broiled, heaping with grilled hot and sweet peppers, barbecued onions and as many other condiments and cheeses as you can imagine.

Salivating, I parked my car in a deserted parking lot and gazed upon the signs across the front of the building advertising "Sahlen's Hot Dogs." Then, I saw two bright neon signs flickering: Closed.

I found George Hartman of North Boston, N.Y., owner and chief cook at George's, painting the ceiling in the kitchen. For 18 1/2 years, Hartman has been serving burgers and dogs in this off-the-beaten-track restaurant from mid-March to mid-October. For six weeks after closing, Hartman cleans and paints the place until it looks brand new. Then, he goes skiing for the rest of the winter. I caught him during his six-week clean-up. No burger. I was not happy. As I drove the 200 kilometres back to Toronto, I felt slightly cheated. But not for long: Star home economist Mary McGrath had adapted and created six great new burger recipes. I ate them all. You should, too.

Toronto Star (ON)
FIN
FOOD, Wednesday, November 13, 1985 981 mots, p. E13

The North: From bannock to quiche

Cynthia Wine

This is the last of six excerpts from Cynthia Wine's new book, Across The Table - An Indulgent Look At Food In Canada (Prentice-Hall, $29.95). The book examines the country as six culinary regions - the Atlantic Provinces, Quebec, Ontario, the Prairies, British Columbia and the North. Today, the North.

So apprehensive was I about eating the food of the North that I took a box of chocolates on the four-hour flight from Vancouver to Whitehorse. The night I arrived, I made a note in my eating diary to find bannock and bear. The next day I found both. But I also found croissants and cappuccino. There were further surprises. I was promised the best cinnamon buns I could sink my teeth into in a motel near Dawson City. The best pizza was in Rankin Inlet and, if I should feel the urge, I could have quiche in Yellowknife. Flat Basil Loaves These are a summer specialty of the Alpine Bakery in Whitehorse. They can be eaten warm and fresh with butter or smeared with a tangy tomato sauce for an innovative pizza. 2 1/2 cups all-purpose flour 1 tsp salt 1 cup warm water 1 tbsp olive oil 1 tsp Fermipan (instant yeast)

1/4 cup finely chopped fresh basil or 1 tbsp dried basil 1 egg, beaten

1 tbsp sesame or poppy seeds

Combine 2 cups flour with the salt. Stir in the water, oil and yeast until well mixed. (If you can't find instant yeast, substitute 1 tablespoon dry yeast, but proof it first in the warm water for 5 to 10 minutes.) Add the remaining flour, or until the dough is of a consistency to knead. Add more flour if necessary and knead for 8 to 10 minutes.

Oil the top of the dough and let it stand in a bowl in a warm place until double in bulk, about 45 minutes. Punch down.

Sprinkle the basil on the work surface. Place the dough on top and knead, blending in the bits of herb.

Divide the dough into 6 pieces. Cover with a tea towel and let rise again until double in bulk. Punch down and flatten by hand.

Place the loaves on a buttered baking sheet and let them rise until almost double in bulk. Preheat oven to 400 degrees F. Indent the surface of the dough with your fingertips. Brush the surface with the beaten egg and sprinkle with sesame or poppy seeds. Bake for 15 to 20 minutes, or until golden and puffy. Makes 6 flat loaves. Cheese Bannock

In Canada, bannock is associated with the Indians, although these round cakes are thought to have originated in Scotland. There are many variations on fat, flour and flavoring, and many recipes are designated for campfire or stove-top cooking. This is a sophisticated bannock from Suat Tuzlak's Alpine Bakery in Whitehorse. It can be served instead of bread as part of a meal, as traditional bannock is, or at breakfast or tea with butter and fruit relish or jam. Either way, it is special.

1/2 cup quick-cooking rolled oats

1/2 cup all-purpose flour 1 cup grated sharp Cheddar cheese Pinch salt Pinch cayenne

1/4 cup butter

1/4 cup water

Preheat oven to 400 degrees F. Combine the rolled oats, flour, cheese, salt and cayenne. With two knives or a pastry cutter, cut in the butter until the mixture has the texture of coarse meal. Moisten the flour mixture with the water, mixing lightly with a fork until all the dough is dampened. Gather the dough into a ball. Then flatten it with a rolling pin on a lightly floured surface. Roll into a rectangle, fold and roll again to 1/2-inch thickness. Cut into 6 pieces, approximately 2 by 4 inches. Place on an ungreased baking sheet. Bake for 10 to 12 minutes, or until golden brown. Serve warm. Makes 6 bannocks. Mud-baked Pickerel With Wild Rice Stuffing

This Indian method of cooking fish or game in the bush ensures that the meat will be tender and succulent. One of the advantages is that the skin and scales of the fish stick to the mud after the fish is cooked, leaving a feast of clean meat. The best clay for this kind of cookery will be damp and dense enough that when you squeeze a handful, it will stick together without cracking.

The fish for this recipe must be cleaned, but the head should be left on. A clay baker in the right shape for the fish may be substituted for the clay. If you are going whole hog, use bear fat instead of bacon, wild onions and toss some bullrush roots into the stuffing. 1 whole pickerel or other white fish, 2 to 3 lbs (1 to 1.5 kg) 2 tsp salt 1 small onion, diced 1 tbsp bacon fat 1 cup cooked wild rice

1/2 tsp pepper

1 tsp chopped fresh dill or other herb

Clean the fish, leaving the skin and head on. Wash in cold water. Wipe clean and rub the salt into the cavity. Cook the onion in the bacon fat. Add the wild rice, pepper and fresh dill. Stuff the fish with the wild rice stuffing. Tie it together with a piece of cotton string or pliable root.

Roll out 2 pieces of clay about 3/4-inch thick and large enough to hold the fish. Place the fish in the centre of one of the clay cakes. Place the other cake on top and seal around the edges. Rake out some coal from the fire, cover the mud pack with coals and put more wood on the fire. Cook for at least 1 hour. Remove the mud pack from the coals, crack open. Eat directly from the mud shell. Serves 2 to 3. End of series

Toronto Star (ON)
FIN
LIFE, Wednesday, November 13, 1985 483 mots, p. E8

Odessa's market a big success with buyers

REUTER

ODESSA, U.S.S.R. - ODESSA, U.S.S.R. (Reuter) - Touring the private food market on Karl Marx St. in Odessa, a visitor could be forgiven for wondering whether the 19th-century theorist overstated his case when predicting the demise of private enterprise.

The irony of buying private produce on a street named after the founder of communism does not seem to bother the tens of thousands of people who flock daily to the market for meat, fruit, vegetables, milk, honey and more.

Convinced that the food is better than in state shops and prepared to pay higher prices, the shoppers bargain with sturdy Ukrainian peasant women in head scarves who have brought their goods into town from small private plots in the countryside.

"Come on, that's not a rabbit, that's a cat," objected one customer, prodding a skinny-looking carcass for which a woman was demanding up to $7.

Another woman, flashing a smile that revealed that every tooth in her mouth was silver, said she had hitched a 21-kilometre (13-mile) ride into central Odessa in order to sell her goat milk at 50 cents a glass.

"I used to have only one goat, but now I have 11," she said in Ukrainian-accented Russian, pressing her questioner to taste the creamy produce that she ladles from a pail.

A state official who supervises the market said between 5,000 and 6,000 salespeople work there every day of the week, making it much bigger than a similar market in Moscow. Fifteen acres in size, the Odessa private market rates as one of the largest in the Soviet Union.

The official said that in summer, when the market almost bursts at the seams with fresh fruit, as many as 100,000 people daily come to shop.

One hotel worker said she spent up to half her food budget at the market, which is known in Odessa slang as the "privoz", a word conveying the idea of bringing food from the countryside to feed the townsfolk.

A woman selling curds said she owned only one cow but was one of the lucky ones in her village of 1,000 households. "Fodder is in such short supply that it is difficult to own your own cow," she said. "If there was more fodder, we would raise goats, geese and all other living things."

The peasants pay the authorities for everything from refrigeration and selling space to pairs of scales, ensuring the state an annual revenue of $1.2 million, the official said.

The market contains two large halls, in the first of which peasants sell processed meats, cheeses, butter, honey and a local variety of fat called salo, which Ukrainians smear on bread with mustard.

In the second hall, huge slabs of unprocessed meat and carcasses are on sale. A whole frozen sheep, legs splayed into the air, was priced at $50 recently.

Toronto Star (ON)
FIN
FOOD, Wednesday, November 13, 1985 388 mots, p. E2

Wine adds lift to chicken and mushroom dish

Wine does give a lift to many vegetables, but the classics in this field, of course, are meat, chicken or fish dishes cooked with wine.

As food experts have often pointed out, wine can transform an ordinary roast or stew to an epicurean delight. Coq au Vin, for instance, is based on chicken cooked in seasoned stock. But once red wine has been added, it becomes a gourmet classic.

Note, incidentally, that this famous dish is made ignoring the old adage of white wine for white meats and red wine with red. Such unconventional combinations can often work well, but keep in mind that fish should ordinarily be cooked with white wine.

When choosing a wine for the cook pot, don't squander your money on some vintage wine. Nor should you buy a bottle at the cheapest end of the scale. It's best to use a wine that you are going to drink with the dish.

The alcohol contained in wine evaporates, of course, when cooked above the boiling point, but the flavor remains, which underlines the need for a reasonably good wine to put in the pot.

If you are cooking with a fortified wine, such as sherry, you should flame the dish to make sure the alcohol evaporates. Just pour the wine into a heated spoon and pour it over the hot dish. Then touch a match to it and let the flame die down. Meats that are marinated in wine to tenderize them should be dried before cooking. And all meat to be cooked in wine should be browned well before the wine is added. Chicken in White Wine 4 large chicken breasts, boned and split 1 tsp salt Pepper to taste Pinch of paprika Flour as needed

1/2 cup butter 1 cup fresh mushrooms

1/4 cup chopped scallions 1 cup chopped celery 1 clove garlic, sliced thin

1/2 cup white table wine

Sprinkle chicken with salt, pepper and paprika and coat well with flour. Brown in 1/4 cup butter. Remove chicken and add remaining butter. Brown mushrooms, scallions, celery and garlic. Return chicken to pan, add wine and simmer slowly for 45 minutes, or until tender. Serves 4. Good with a chilled white wine, preferably the one the chicken was cooked with.

Toronto Star (ON)
FIN
LIFE, Wednesday, November 13, 1985 701 mots, p. E27

Hunzas called "world's healthiest' Author says Himalayan people hold the secret to a long life

from the Dallas Times Herald

DALLAS - DALLAS - Here's what's wrong with Western civilization: uncontrolled sex, sugar, ham, white flour, television, gender equality, electricity, empty calories, cats, dogs, caffeine, canned foods, condiments, constipation, cooking oil and commodes.

Jay M. Hoffman, 78, espouses this conviction after "two solid weeks of research" in Hunza Land, a 2,000-year-old society in the Himalayan mountains where residents - who have none of the above intrusions or amenities - often live to 120 years old or more.

"The people of Hunza die of old age instead of disease," says Hoffman, who has written a book on what he calls the world's healthiest people. "They live comparatively free of worries. We can put into practice all the principles they live by and naturally live longer."

He first visited the Hunza country in 1961 and found a land located on rock terraces in an area of the Himalayas bordered by Afghanistan, China and Pakistan. It is a utopia, Hoffman says, originally settled by deserters from Alexander the Great's army and their Persian wives.

Hoffman, who lives in California with his wife Trudie, says he follows the Hunza laws as closely as "circumstances permit," but he can't move there because there isn't enough room. Tourists cannot visit there, Hoffman says, because you have to be invited.

Hoffman says he studied at the Franklin Research University in Philadelphia, a college he says no longer exists, from 1932 to 1936 and later received a Ph.D. in nutrition from the Royal College of Science in Toronto.

After reading an article that said Hunza land was considered Shangri-La by the few who had visited there, Hoffman and his wife got permission to go there in 1961 under the auspices of the National Geographic Society.

"It is practically impossible to get a permit to go to Hunza," Hoffman writes in his book. In his book, Hoffman points to 15 circumstances that contribute to the longevity of the Hunzakuts, who bear children (never more than three) up to 60 years of age and who father children in their 90s. Among them: * "They have no strong sex desires," Hoffman says. "They do not have the sex drive they have in this country. When a woman becomes pregnant, the man will not sleep with her any longer. The child is nursed until it is 2 years old." * "They have a sedate way of living," Hoffman says. "Their lives have no excitement, though they do play games such as polo. There are no fire trucks, no police cars, no ambulances." The Hunzakuts also have the advantages of living in an unpolluted environment, of getting lots of exercise (necessitated by the mountainous terrain) and lots of sleep. * The Hunzakuts are farmers, Hoffman says, and their diet consists mainly of the fruit, grain and vegetables they grow. They eat meat only in the winter, he says, because that's the only time they use wood for fires. There are no alcoholic beverages in Hunza, and the natives drink "rock resin tea," which Hoffman says is made from boiling stalagtites in water, or roasted barley beverages. * Hoffman says the Hunzakuts' diet, with its lack of preservatives, contributes to longevity. "There are no degenerative diseases there because this food is excellent," he says. "They do not use any oil, fat or grease in cooking; therefore they have no high blood pressure, clogged arteries or heart attacks."

Hoffman admits in his book that the Hunzakuts' diet and lifestyle does not ensure long life for all the natives. "Many of the infants and small children develop dysentery," he writes. "It is a case of the survival of the healthiest and those who survive this childhood ailment are destined for a long and healthy life."

Hoffman says he visited Hunza a second time in 1982, and that the changes there "made me sick at heart."

Hoffman believes a recently completed road leading to Pakistan will be Hunza's road to destruction. "I notice the young boys are starting to smoke cigarettes and drink colas," he says. "It is very disheartening to me. They will pick up Western ideas. Undoubtedly the next generation will not live as long."

Toronto Star (ON)
FIN
NEWS, Wednesday, November 13, 1985 194 mots, p. A9

N.B. family in battle for land face charges

CP

MONCTON, N.B. - MONCTON, N.B. (CP) - Jackie Vautour, who has been in and out of court for the past 16 years over the expropiation of his land, is having trouble with the law again.

Vautour, his wife, Yvonne, and his son, Ronald, face charges arising from an incident in Kouchibouguac National Park Oct. 12.

Vautour's land was expropriated 16 years ago to become part of the park, and he has been appealing ever since.

The 56-year-old Vautour and his son are jointly charged with possession of moose meat inside a national park boundary.

The elder Vautour also is charged with property damage for allegedly ramming a Parks Canada truck, and with assaulting the park warden.

Yvonne Vautour is charged with careless use of a firearm and with pointing a firearm at a constable with the New Brunswick Highway Patrol.

Yesterday, lawyer Louis LeBlanc appeared for the Vautours in Provincial Court. Judge Roger McIntyre told LeBlanc that the trio will have to appear Nov. 21 to enter their pleas.

But McIntyre agreed to switch the venue to Richibucto, N.B., at the southern tip of the park.

Toronto Star (ON)
FIN
LIFE, Wednesday, November 13, 1985 311 mots, p. E16

Low-fat diets may prevent breast cancer

AP

ATLANTA - ATLANTA (AP) - There is significant evidence to suggest a low-fat diet may reduce a woman's chances of recurrent breast cancer, researchers at Emory University say.

Emory cancer specialist Dr. Daniel Nixon said there are signs diets low in butter, whole milk, oils and fatty meat may reduce chances of a recurrence of breast cancer, especially in post-menopausal women.

The evidence will be checked in a five-year study by the university and seven other U.S. medical schools, which are seeking evidence of a link between diet and various cancers.

Other studies are trying to determine whether foods rich in vitamin A, such as carrots, help prevent lung cancer and whether a diet high in fibre, fruits and vegetables prevents cancers of the colon, rectum and esophagus.

Nixon, a pioneer in the attempt to establish links between cancer and nutrition, said the idea of diet as a way to combat breast cancer is based on a significant body of evidence.

Japanese women, whose traditional diets contain low amounts of fats compared with the diets of Western women, have one of the lowest breast cancer rates in the world but this increases when they move to Western countries and begin eating more fats.

Other studies show breast cancer is more likely to redevelop in obese women and those with high cholesterol levels.

Dr. Ann Foltz, who will conduct Emory's breast cancer study, said cancer that spreads into the lymph nodes of post-menopausal women ordinarily recurs about 50 per cent of the time, even after surgery, because some cancer cells escape the surgeons.

Researchers believe breast tumors in post-menopausal women have a high sensitivity to certain hormones that induce tumor growth. A high-fat diet boosts this hormonal sensitivity even more. Doctors believe that if fat consumption is reduced, the risk of breast cancer also can be reduced.

Toronto Star (ON)
FIN
FOOD, Wednesday, November 13, 1985 1176 mots, p. E1

Ingredients with pizzazz boost burgers

Mary McGrath Star home economist

Ground beef on a bun would never have been much of a match for ham and cheese sandwiches all these years without a condiment like ketchup. Mustard, relish, cheese, bacon and onions have made a lot of difference, too.

Now, there are exotic toppings to help boost burgers. These days even salsa, guacamole, hot pickled peppers, goat cheese and pesto sauce are starting to appear along with the regular condiments at burger stands. The idea of adding something new is catching on the homefront, too. Cooks are discovering that everything from kitchen herbs and spices to chopped vegetables are great for dressing up ground beef when the family wants a burger with a bit of pizzazz. Mushroom And Nut Burgers

Burgers may have a budget image for some people but ingredients like mushrooms and nuts will change that. Preparation time: 25 minutes Cooking time: 15 to 20 minutes

1/4 lb (125g) coarsely chopped mushrooms 1 tbsp butter or margarine cup walnuts, ground (optional) 1 tbsp cream

1/2 tsp salt

1/4 tsp pepper

1 lb (500g) ground beef Cook mushrooms (about 1 1/4 cups) in butter in a small saucepan over medium heat for 2 minutes. Combine with nuts, cream, salt and pepper in a medium-sized bowl; blend well. Add ground beef and mix well. Shape into 4 equal size patties. Broil 10 minutes or until well browned then turn and broil second side 5 to 10 minutes. Serve in heated buns. Makes 4 servings, about 472 calories each with roll. Hollywood Burgers Back in the '60s, one of the first stylish "health food" restaurants in Hollywood, the Aware Inn, served plump juicy burgers like these. The recipe appears in Barbecued Ribs And Other Great Feeds (Random House of Canada Ltd., $15.95). Preparation time: 20 minutes Cooking time: 15 to 20 minutes 1 1/2 lb (500g) ground beef 1 1/2 cups shredded Cheddar cheese

1/2 cup each: finely chopped seeded tomato, seeded green pepper and onion

1/2 tsp salt

Freshly ground pepper Combine beef, cheese, tomato, green pepper, onion and salt in a medium-sized bowl. Season to taste with pepper. Mix well and shape into six patties, pressing well until mixture clings together. Broil 10 minutes or until well-browned then turn and broil 5 to 10 minutes. Serve in heated rolls. Makes 6 servings, about 476 calories each. Health Burgers Carrots, onions and wheat germ do more than give good taste and nutrients to burgers, they make a pound of meat go further, too. Preparation time: 25 minutes Cooking time: 15 to 20 minutes 1 cup shredded carrot 2 tbsp shredded or finely chopped onion 1 tbsp butter or margarine

1/4 cup wheat germ 1 egg 1 tsp dried parsley leaves 1 tsp salt

1/4 tsp pepper

1/2 tsp dry mustard 2 to 3 drops liquid red pepper seasoning

1 lb (500g) ground beef Cook carrots and onion in butter in a small saucepan over medium heat until tender-crisp, about 4 minutes. Combine carrot mixture, wheat germ, egg, parsley, salt, pepper, dry mustard and red pepper seasoning in a medium-sized bowl; blend well. Add ground beef and mix lightly. Shape into 4 equal size patties. Broil 10 minutes or until well browned. Turn and broil 5 to 10 minutes. Serve in heated rolls. Makes 4 servings, about 421 calories each. Guacamole Topping For Burgers

Smooth, subtle avocado topping can add a new dimension to hamburgers, too. This one is also nice on baked potatoes or omelettes. Preparation time: 15 minutes Chilling time: 2 to 3 hours 1 1/2 cups mashed avocado (about 2 medium) 2 tsp grated fresh onion 1 tbsp fresh lemon juice

1/2 cup chopped peeled tomato

1/4 cup sour cream 1 tsp salt 1 tsp chili powder

6/8 tsp liquid red pepper seasoning Cut avocados in half lengthwise, remove pit and peel. Mash in a bowl with a fork or pure in a food processor or blender. Stir in onion, lemon juice, tomato, sour cream, salt, chili powder and pepper sauce. Cover with plastic wrap placed directly on the surface to prevent darkening. Chill at least 2 to 3 hours. Makes 2 cups, about 20 calories per tablespoon. Oriental Burger Soy sauce, bean sprouts and celery give ground beef for burgers a novel touch that ties in with today's food trends. Preparation time: 15 minutes Cooking time: 15 to 20 minutes

1/2 cup chopped celery

1/2 cup fresh bean sprouts 1 to 2 tbsp soy sauce

1 lb (500g) ground beef Combine celery, bean sprouts and soy sauce in a medium-sized bowl; blend well. Add ground beef and mix lightly with fork. Shape into 4 equal size patties. Broil 10 minutes or until well browned. Turn and broil 5 to 10 minutes. Serve on heated rolls. Makes 4 servings, about 367 calories each. Spiced Super Burgers Good seasonings and tempting sauces like this one from The Barbecue Cookbook (Prism Press, $12.95) give the humble hamburger a real lift. Preparation time: 25 minutes Cooking time: 15 to 20 minutes 1 1/4 lb (575g) ground beef

1/2 small onion 1 garlic clove, crushed 2 tbsp tomato paste 2 tbsp plain yogurt 1 tsp cinnamon

1/2 tsp dried thyme leaves

1/4 tsp dried sage Sauce: cup plain yogurt 2 tbsp tomato paste 1 garlic clove, crushed

1/2 tsp cinnamon Grate onion into beef in a medium-sized bowl. Add garlic, tomato paste, yogurt, cinnamon, thyme and sage. Mix well. Shape into 5 equal sized patties. Broil 10 minutes or until well browned. Turn and broil 5 to 10 minutes. Combine yogurt, tomato paste, garlic and cinnamon for sauce in a small bowl. Serve patties on heated rolls and top with sauce. Makes 5 servings, about 405 calories each with sauce and roll. Cajun Burgers Pungent Cajun seasonings are in vogue and they work well in ground beef. The nice thing about these burgers is you don't have to run out and buy a lot of special ingredients to make them. Inspiration for this recipe came from one in The Silver Palate Good Times Cookbook (Saunders, $14.95). Preparation time: 20 minutes Cooking time: 15 to 20 minutes 1 lb (500g) ground beef 2 tbsp finely chopped onion 1 clove garlic crushed 1 to 1 1/2 tsp dried cumin 1 to 1 1/2 tsp dried oregano leaves

1/2 to 1 tsp dried thyme leaves

1/2 to 1 tsp paprika Pinch cayenne pepper Salt Slice tomatoes (garnish)

Sour cream or yogurt (garnish)

Combine beef, onion, garlic, cumin, oregano, thyme, paprika and cayenne pepper in a medium-sized bowl. Season with salt. Shape into 4 equal patties. Broil 10 minutes or until well browned. Turn and broil 5 to 10 minutes. Serve each patty with a slice of tomato and some sour cream. Serve on heated rolls. Makes 4 servings, about 337 calories each with roll.

These recipe tested in Star test kitchen by Star home economist Mary McGrath.

Toronto Star (ON)
FIN
LIFE, Wednesday, November 13, 1985 669 mots, p. E16

Family dinners a thing of the past

At one time, most North American families sat down to a family dinner. But not any more.

The biggest surprise of the Conference on Gastronomy, held in Boston recently, was the picture painted by speakers from the business community, who described a new and unrecognizable country. The very fabric of American life has changed radically over the past few years, and nowhere is this better reflected than in the way people eat.

"There are no longer any rules for the family meal," said Gordon McGovern, president of Campbell Soup Co. "Dinner at 6 is a thing of the past. Families don't eat the same thing, and they don't eat at the same time. Today there is one continuous meal from 4 until 10 p.m." Families are not only not eating together, they're eating on the run.

As McGovern described the kind of food his company is now making, he painted a picture of parents and children, each with his own particular agenda, running into the house, sticking what he wants to eat into the microwave oven and running out. This individual eating has become so pervasive that the food companies are getting ready to roll out their latest product - dessert in single-portion servings.

The "soaring medium of microwave," as one speaker called it, has done a lot to foster this new way of eating, and the speakers all mentioned the speed with which microwave ovens are selling. About 10.5 million of them will be sold in the U.S. this year.

Working women have also done their bit. In 1970, there were 31 million women in the U.S. work force; today, there are 49 million, and by 1990 there will be 56.5 million. These women demand food that is not only convenient but of high quality. Because of this, says A.S. Claussi, vice president of General Foods, cost has become less of a consideration than ever before, and health and taste are becoming increasingly important.

"Seventy million baby boomers are reaching their peak earning period," said Claussi, classifying them as "the most indulgent generation this country has ever known." To feed them, purveyors are trying to figure out how to get fancier products on the shelves.

But even more startling than the changes that are taking place within the family are the changes being wrought on the family itself. Most people think of a typical American family as being a father, mother and 2.2 children - but they're wrong. Very wrong. Any day now, the typical American family will be just one person. Already, there are 20 million people living alone, and by 1990 the single-person household will be the largest household type in the U.S.

Part of this is because people are living longer than ever before and the elderly now outnumber teenagers. The implications are profound; according to William McGuire, a top-ranked food-industry analyst. There will be a "flattening of demand for fast-food establishments through the 1990s," he said.

Nobody expects, however, that there will be a flattening of demand for restaurants. To the contrary; 40 per cent of all food is already being eaten outside the home. And there is no reason to believe this will change. With the decline of the family meal, restaurants will become the one place where we actually talk to each other. And what we eat in them will change as well. In fact, it is already starting to do that.

At a recent meeting of female chefs from France and the United States, the French chefs mentioned that restaurants in France have never sold so much cassoulet. "That's odd," replied the American restaurateurs. "We have never sold so much meat."

If the food companies and chefs are correct - and they must be, they're selling the stuff - we will go out for the kind of food we used to find at home; the food that Mama used to cook - when she was cooking.

Toronto Star (ON)
FIN
REVIEW, Wednesday, November 13, 1985 354 mots, p. F3

Hot time in old house

Susie Lazaruk

Each of the cozy dining rooms of the old house that is the Southern Accent restaurant is a showcase of antiques - yellowed black and white oval portraits, dented coffee tins and opaque glass containers.

In our room, a wooden duck decoy rested on the mantel and a bright bulbous pumpkin stared out the window.

The starter of potato and leek soup ($1.95) was hard to fathom. With two of us tasting from the same bowl, I found the chunky broth spicy, while my companion considered it bland. This was owing not so much to a difference in taste as to the uneven distribution of spices.

I liked the creamy dressing of the Caesar salad ($4), but my friend said it suffered from too many anchovies. This was owing to a difference in taste.

The linguine piquant ($8.95) was an interesting layering of pasta, chicken pieces and a tomato and chili chutney. A very hot chutney.

Forgetting how fiery a seemingly innocuous jalapeno pepper can be, I foolishly touched the garnish to the tip of my tongue, rendering my taste buds useless.

But I first had a chance to taste the lemon ginger chicken ($8.95). The two pieces of white meat were very dry and had a metallic taste, instead of a lemon or ginger flavor; the accompanying zucchini ratatouille and rice pilaf were okay.

Our waitress recommended the made-from-the-real-thing pumpkin pie ($3.50), calling it "really good".

And it was. But the whipped cream, although also made from the real thing, was bland due to a lack of sugar. To be fair, I'm not sure if this was an oversight or by design. Our dinner with wine and tip came to $52. - Susie Lazaruk

The Star's daily restaurant review

TABLE FOR TWO Southern Accent 595 Markham St. 536-3211 Cajun-creole; seats 51; open 5.30 p.m. to 1 a.m. (kitchen closes at 10.30 p.m.), noon to 3 p.m. Friday to Sunday; entrees $8.95 to $10.75; full licence; no-smoking area; reservations accepted; two steps at entrance; takes major cards.

Toronto Star (ON)
FIN
FOOD, Friday, November 15, 1985 302 mots, p. B4

Rabbit marinated in wine, herbs produces spicy Italian favorite

Mary McGrath Toronto Star

Chef Guisseppe Diana from Florence, Italy is in Toronto this month and will be serving Italian favorites during the Tuscan Gastronomy And Ruffino Wine Festival at the Hilton Harbor Castle Hotel until Nov. 30. Rabbit marinated and simmered in a mixture of wine, vinegar and herbs is a popular Tuscan dish. If you want to sample it, here is a recipe from The Tuscan Cookbook (McClelland & Stewart, $9.95) by Wilma Pezzini. Rabbit Tuscan Style 1 rabbit cup wine vinegar cup Chianti wine cup dry white wine 2 cloves garlic, sliced 2 onions, sliced

1/2 tsp dried rosemary leaves tsp dried sage 3 pieces lemon peel, about 1 inch each 1 19-oz (540mL) can Italian plum tomatoes cup olive oil 1 tbsp all-purpose flour 1 tsp dried basil leaves

Salt and pepper

Rinse and cut rabbit into 10 to 12 pieces. Make a marinade of the vinegar, Chianti, white wine, garlic, onions, sage, rosemary and lemon peel. Pour over rabbit in a shallow glass dish. Refrigerate overnight.

When ready to start cooking, remove rabbit from marinade. Strain marinade and reserve solids. Put liquid and rabbit in a saucepan, allow to cook, uncovered, for as long as it takes the marinade to evaporate. Meanwhile, chop reserved garlic, and onion mixture. Chop and seed tomatoes. When rabbit is almost dry, add olive oil and simmer a few minutes. Sprinkle with flour, add basil and chopped mixture from the marinade. Season with salt and pepper. Simmer 10 to 15 minutes, stirring once or twice so onions don't burn. Add tomatoes, lower heat and cook, covered, for at least 1 hour or until meat is very tender. Add more liquid if needed. Transfer rabbit to a serving plate; serve with tomato mixture. Makes six servings.

Toronto Star (ON)
SA1
TRAVEL, Saturday, November 16, 1985 722 mots, p. G15

Cruise ships made to order for those who hate cruises

Ruth Duskin Feldman Special to The Star

ST. JOHN, U.S. VIRGIN ISLANDS - ST. JOHN, U.S. Virgin Islands - "I swore I'd never go on another cruise, but I'm certainly glad I did," said the stylish 40-year-old woman on the deck of the Newport Clipper watching the sun set over Francis Bay.

Sophisticated travellers who are soured on cruising or who have never done it because they picture a huge impersonal ship with hordes of people waiting in line for meals, find cruising the British and American Virgin Islands or the U.S. east coast on the two-year-old Newport Clipper or her nine-month-old sister ship, the Nantucket Clipper, an unexpectedly sane experience.

The Clippers are among a new breed of smaller, sleeker vessels made to order for people who don't like cruises.

On many cruises, the destination is secondary to the frenetic activity aboard ship. he Clippers are different. What these "ultra-yachts" offer is an easy, hassle-free way to move from island to island without packing and unpacking, while enjoying a quietly elegant ambience that really is akin to being a guest on a friend's yacht.

With flat bottoms and an eight-foot draft, these $9 million, 100-ton, 207-foot American-registry ships can ply shallow channels and dock in quiet harbors off such rarely visited isles as Virgin Gorda and Jost Van Dyke. Gliding at a leisurely 8 to 10 knots, they generally anchor at night, permitting passengers to go ashore.

The Clippers hold only 100 passengers - mostly mature professionals fed up with the razzmatazz and anonymity of big cruise liners. On a seven-day cruise, for $1,395 to $1,785 U.S. per person, you get a twin-bedded outside stateroom with bath - no dim halls and dark cubbyholes deep in the ship's bowels.

Instead of line-ups at meals, everyone dines together at a single seating. Gourmet, not gargantuan, five-course dinners are prepared by a graduate of the Culinary Institute of America and served by a friendly, energetic crew. (Your choice of meat or seafood; special diets can be prepared with advance notice.)

The Clippers won't appeal to everyone. There's no casino, no beauty shop, no hairdresser, no photographer, no glittery Las Vegas-style shows. Instead, you'll find most of your fellow-passengers on deck or in the picture-windowed lounge, enjoying the entertainment nature provides: a near-perfect climate and serene vistas of Sir Francis Drake Channel, named for the 16th century English privateer who sailed these waters in hot pursuit of Spanish galleons.

There's no swimming pool, but you can swim and snorkel off a ladder let down from the ship, or at lovely, deserted beaches a larger craft couldn't get near. (Masks, snorkels and fins are furnished.)

You're awakened by bird calls, not loudspeakers.

No shuffleboard tournaments or bingo games - but the cruise director knows your name and will gladly arrange a taxi or a tennis game in any port.

Naturalists and college teachers give slide lectures about marine life and island culture. Dress is casual except at the Welcome Aboard and Captain's Farewell parties and on Pirate Night, when there are prizes for the most original buccaneer garb.

The Clippers follow the sun - from New England, the mid-Atlantic, and Florida in spring, summer, and fall to the Caribbean from late December through late April. A typical seven-day Virgin Islands cruise covers St. Thomas, duty-free shopping mecca, where you can view tropical fish from inside the Coral World undersea observatory; unspoiled St. John, with exclusive Caneel Bay resort and Trunk Bay, sometimes called the world's most beautiful beach; tiny Norman Island, reputedly the scene of Robert Louis Stevenson's Treasure Island; Virgin Gorda with its "baths" enclosed by striking rock formations; Tortola's picturesque 300-year-old capital, Road Town; and Jost Van Dyke's secluded Great Harbor.

Tours are available in each port; the one on St. John is particularly interesting. Guides stop frequently to let you sniff soursop and bay leaves, pick cotton, and chomp sugar cane. Experienced travellers may prefer to go it alone or get a group together and rent a jeep.

Contact travel agents or Clipper Cruise Line, 7711 Bonhomme Ave., St. Louis, Mo. 63105, U.S.A., (314) 727-2929.

Seven-day cruises leaving St. Thomas Sundays Dec. 22 to April 13 this winter cost $1,395-1,785 per person, double occupancy. They visit St. John, Tortola, Norman Island, Virgin Gorda, Jost Van Duke.

Toronto Star (ON)
SA1
RELIGION, Saturday, November 16, 1985 1628 mots, p. L6

Preparing to assess the Vatican II fallout Bishops will look at historic effects of great gathering

Michael McAteer Religion Editor Toronto Star

A two-week-long Extraordinary Synod of Roman Catholic bishops starts in St. Peter's Basilica in Rome Nov. 25 to assess the impact of the Second Vatican Council which ended 20 years ago. This is the first of two articles on the council and the upcoming synod.

Twenty-three years ago last month, Pope John XXIII opened the Second Vatican Council in the splendor of St. Peter's Basilica in Rome. Three years later, under a slightly overcast sky, Pope Paul VI brought the council to a close in St. Peter's Square jammed with an estimated 200,000 people.

The opening of the council indoors and its formal closing under an open sky, was not lost on those looking for symbols to explain just what had taken place over more than three years when bishops from around the world gathered in the Vatican to discuss how their church would face the modern world.

It became popular to talk about the council opening windows on the world and allowing winds of change to sweep through the Roman Catholic Church. Opinion is divided on just what happened after the windows were opened.

For some, the open windows allowed re freshing winds to blow through the Vatican, helping transform a stuffy, autocratic church into a more open institution. For others, the open windows let in howling gales, shattering everything in the church that was safe, solid and secure. For others, the mild breezes that came through the open windows did little more than disturb and resettle the dust of centuries.

The Second Vatican Council, three years in preparation, was held in four sessions between 1962 and 1965. Pope John XXIII presided over the first session. After his death in 1963, his successor Pope Paul V1 presided over the three other sessions.

Pope John XXIII predicted that the council he had called into being would be the greatest of the church gatherings. It was certainly the largest and most representative of the preceding 20 councils in the church's history, bringing more than 2,500 bishops, heads of religious orders, hundreds of theologians and experts, and swarms of journalists to the Vatican.

Unlike Vatican Council I of 1870, dominated by Europeans and bogged down in the divisive issue of papal infallibilty, Vatican II was a really ecumenical council with bishops drawn from all major continents, countries and cultures as well as observers from other faiths.

And, unlike other councils, such as that of Nicea in 325, which condemned Arianism, or the council of Trent of 1545, called in response to the Protestant Reformation, Vatican II was not called to condemn heresy or promulgate new doctrines of faith.

It wasn't that the world was free of religious discord and dissension. In his opening address Pope John XXIII noted that there was no lack of "fallacious teachings" in the world and that the church's job was to oppose such errors. However, in the second half of the 20th century, more humane means than the Inquisition and the stake were to be used.

In today's world, said the pope, the church "prefers to use the medicine of mercy rather than severity. The consideration is that she meet the needs of the present age by strengthening the validity of her teaching rather than by condemnation."

Vatican II was to be vehicle to renew and reform the church. The Pope called it aggiornamento; an updating, or catching up with the modern world.

Vatican II did not produce any new church doctrines. It did produce 16 documents, dealing with such things as the liturgy, the place of the church in the modern world and relations with non-Christians, that greatly influenced Catholics as they took a fresh look at their church and its teachings.

Among other things, it permitted the saying of Mass in the local language, or vernacular, stressed greater participation of lay people in church liturgy, stressed religious freedom and ecumenism and fostered greater consultation with bishops on church matters. It was to change the face of the church.

"Show me another institution as large and complex as the Catholic Church that has made similar progress in renewal," theologian Father Richard McBrien, chairman of the University of Notre Dame's theology department, wrote in a church magazine article.

"Before Vatican II we tended to think that the Catholic Church was the one true Church. You'd have to wash your mouth out with spiritual soap if you sang a hymn at a Protestant funeral."

U.S. theologian and author Father Alfred McBride has written that when Vatican I convened in the last century, most of the bishops could safely say that their parishioners faced the world with the "faith of a Breton farmer."

Almost a century later, the bishops who gathered in Rome for Vatican II faced a new age in which their parishioners were more urbane, better educated and more questioning.

McBride said council decisions were a response by Vatican II bishops to a new world. Decisions about liturgy, the participation of the laity in the church, the sharing of power between pope and bishops, greater co-operation between Christian denominations, and the need to dialogue with the world "provided a conceptual framework for Catholics of this new age, as well as guidelines for action in a fast moving world."

Vatican II was an attempt to fit the church into the fast-moving world without changing dogma or doctrine.

But critics have said the church went too far too fast. They blame Vatican II for such things as the mass exodus of priests from the church, the dramatic drop in attendance at Sunday Mass, and the confusion sown among an unprepared faithful by radical changes.

The Pope himself has conceded that misinterpretation of Vatican II has led in some cases to disarray and division.

"The Second Vatican Council determined the basic principles and means that the Church has to carry out an adapted spiritual renewal," he told a meeting of Belgium bishops. "But to the extent that some have studied, interpreted, or applied it badly this has been able to cause here or there disarray and division."

Pre-Vatican II Catholics, who had abstained from meat on Fridays, prayed in church buildings crowded with statues of the saints and rows of votive candles and heard Mass said in Latin by a priest with his back to the people, now found their world turned upside down.

For many the mystery went out of the Mass when Latin was discarded for the local vernacular, the priest turned his face to the congregation and guitar strumming teenagers singing Michael Row the Boat Ashore replaced the hymns of their childhood.

In a letter to the conservative newspaper, the Catholic Register, a Toronto Catholic summed up the feeling of loss when he said the "aura of history, tradition, mystery and divine purpose" that once permeated the church has been lost or diluted since Vatican II. He said advantage was taken of the laity's "habit of obedience and trust" and he hoped bishops at the upcoming synod "will after pointing out the increase in lay leadership and ministries humbly admit that many changes were made arbitrarily and with a lack of sensitivity."

Those who say Vatican II had a beneficial effect on the church argue that the council should not be blamed for the problems encountered by the church in the past 20 years. Societal changes and misinterpretation of the council's spirit have compounded the difficulties, they say.

Bishop Alex Carter, the retired Bishop of Sault Ste. Marie, who attended Vatican II, agrees the church could have done a better job in getting across the spirit of council.

The council would have had even greater effect if those who attended the council had been better able to share their own "deep conviction and spiritual conviction" with priests and lay people, Carter told a recent meeting of Canada's Catholic bishops.

Carter said stirrings for change were already taking place in the church long before Vatican II was called.

The thrust of Vatican II, he said, was the recognition that the "church is not a closed society, but a charismatic community empowered by the Holy Spirit to proclaim a message of liberation to all humanity."

One of the greatest of its achievements was "that legitimately, and without schism, we arrived at a fundamental change of direction," Carter said.

Theologian and scripture scholar, Jesuit Julien Harvey of Montreal told the bishops' meeting that in the pre-Vatican II world it was normal for the church to be especially concerned with purity of faith and its uncontested authority.

It was normal that "morality was centered on obedience; that each person's place in the church was determined by the hierarchy; that help to the poor was sincere but fatalistic."

What the council did, said Harvey, was to make the Catholic Church more Christian.

Jean Forest, a prominent Catholic laywoman told the bishops that Catholics are by no means unanimous in their assessment of Vatican II and its impact.

Many Catholics, she said, are happy with the effects of the council and believe the church is headed in the right direction.

But there are also those who look back upon those "black and white days" of the pre-Vatican II Council and their sense of security with a great deal of longing, she said. There is also some bitterness, with some Catholics blaming the council for all the ills which have befallen the church ever since.

"They are hoping that the (upcoming) synod will begin to turn back the clock, or at the very least turn it off for a time," Forest said.

"I do not know if there are many who feel this way, but those who do are certainly voicing their concerns."

Toronto Star (ON)
SUN
HOME, Sunday, November 17, 1985 635 mots, p. C13

A third of U.S. population now eats with greater respect for its health

Jane Brody New York Times

Jimmy Johnson used to wake up to the smell of bacon in the pan and coffee in the pot. "And," his wife Laura recalls, "I'd save the bacon grease to fry the eggs."

Now, Mr. Johnson says just a bit ruefully: "The smells are gone from breakfast, but we're all a lot better off for it."

Only once every two or three weeks does the Johnson family - which includes 20-year-old Todd, a college student, and 14-year-old Maclaren - sit down to a breakfast of eggs. The bacon and sausage are even rarer and the saltshaker stands unused.

Instead, the scrambled eggs may be seasoned with Tabasco, peppers, onions and other vegetables. "We used to go through two or three dozen eggs a week; now a dozen lasts us a week or two," Mrs. Johnson says. "And I rarely use bacon, only occasionally as a seasoning in recipes or a garnish on salads."

On busy mornings, the Johnsons breakfast on juice, fresh fruit and large bowls of a whole-grain cereal, such as shredded wheat, Grape Nuts or bran flakes, garnished with a sprinkle of granola. They rarely have coffee. On cold winter mornings, a hot cereal like cream of whole rye or oatmeal is the favorite of this robust-looking family.

"We're not health-food nuts or vitamin-gobbling fanatics, and our exercise level is about the same as it was 10 years ago," Mr. Johnson says. "It's not like we suddenly got religion, but we became concerned about our health, both now and in the future. We've learned to have more respect for our bodies, and we try to feed them right most of the time."

The Johnsons are part of a movement that is changing the nature of food in America.

With millions of Americans getting "into nutrition," the nation's food producers and purveyors are undergoing the greatest upheaval since the advent of frozen and fast foods in the 1950s and '60s. Two-thirds of the population is still eating the same old way, so the health-motivated shifts in diet and nutrition can hardly be called revolutionary. Yet they represent far more than a passing fad.

"There's definitely a "you-are-what-you-eat' consciousness growing with the public," asserts Adolph Clausi, senior vice president and chief research officer at the General Foods Corp. in White Plains, N.Y. (Recently, Phillip Morris, the country's largest cigarette company, proposed a merger with General Foods, the largest food company, in an apparent recognition that food means good business.)

The most dramatic changes in eating patterns have taken place among well-educated professionals of the upper-middle class whose tastes can set a trend in motion. No longer relegated to long-haired ascetics dining delightedly on brown rice and sunflower seeds, healthy eating has become fashionably chic as it has moved into the mainstream, transforming the word "nutrition" from a consumer turnoff into a potent selling force.

"Manufacturers responding to the call for more nutritious food add to the momentum," Clausi says. "They start advertising nutrition and the message gets around."

To keep a competitive edge, Clausi insists, the food industry now knows that it must cater to the new nutrition consciousness. "That's where the action is. That's the source of new business," he says.

While some of the food producers say that more people pay lip service to nutrition than swallow it, evidence abounds for a recent transformation in American eating habits.

A consumer survey conducted this year by Yankelovich, Skelly and White for the meat industry found that one-half of the population - in what are termed the "health-oriented" and "active life styles" segments - considers nutrition to be the first or second most important factor influencing their food purchases. Only 23 percent reported that price was more important than nutrition.

Toronto Star (ON)
FIN
BUSINESS TODAY, Tuesday, November 19, 1985 581 mots, p. C20

Workers vow to survive new Massey layoff

Randy Ray London Free Press CP

BRANTFORD - BRANTFORD (CP) - They say two things in life are certain - death and taxes.

But, in this southern Ontario city of 74,000, there's another certainty - major layoffs at Massey-Ferguson Ltd., where the farm manufacturer's factories have been shut an average of three months every year since 1981.

Now the Brantford operation, along with a components plant in Toronto, is to close once again because of the depressed state of the North American combine harvester market.

This time, more than 1,300 workers in the two cities, members of the United Auto Workers union, will head for the unemployment lines, and no one's betting when the factories will reopen.

But, as workers streamed out of the Brantford plant one recent afternoon - only two months after being recalled from an extended summer shutdown - an atmosphere of "we'll survive" prevailed.

They're not happy with the latest announcement, they think their employer could manage its business better, they know Christmas looks bleak again and they admit there's nothing they can do about the repeated layoffs.

Yet these 1,300 Brantford workers vow to hang in and await another callback, though they're certain it will be followed by yet another layoff. These people have sunk 10, 20, 30, 40 years of their lives into this city and this company and they aren't about to leave. For some it's not practical, for others distant pastures look no greener.

"I'm getting sick and tired of it - it's a part-time job," said machine operator John Farkas, who has been laid off 12 times in his 13 years with Massey-Ferguson. "You work four, five, six months and the next thing you know you're laid off.

"It's not a steady job - you can't depend on Massey any more."

But ask Farkas, 33, why he doesn't move elsewhere and his eyes turn skyward.

"What would I do in Toronto?" he asks. "I could find jobs but I would have to sign a declaration leaving Massey-Ferguson. I'd have to give up my pension and my seniority. You go somewhere else and there are layoffs. Who's first to go? The junior guy - me."

Farkas, who is married and has three children, is among those who will wait out the layoff. He and his wife, who can't find a job as a health-records technician, have stockpiled large quantities of frozen meat, paid their bills and plan to make some of their Christmas presents.

Farkas estimates he'll bring in about $256 a week in unemployment insurance - compared with about $600 when he's working - and he and his wife fully expect to spend most of their savings and probably sell some of their possessions to make ends meet.

"It's going to be hard - we'll sell whatever it takes to survive, but we will hang in and wait," he said, predicting he won't put in another shift at the farm machinery plant until March at the earliest.

The layoffs have dealt the McFadden household a double whammy.

With production set to cease at the combine plant, Nora McFadden will lose her $4.15-an-hour job as a security supervisor at the main entrance about the same time as her electrician husband, a 22-year Massey employee, is laid off.

"You never get used to being laid off," said McFadden as she awaited the daily rush at the end of a shift. "You keep praying it won't happen, but it does. It's horrible."

Toronto Star (ON)
FIN
NEWS, Tuesday, November 19, 1985 551 mots, p. A5

Fight over dog ends in sadness, mystery

Damien Cox Toronto Star

The final act of a canine custody battle with a twist was played out in Scarborough Small Claims Court yesterday, but the mystery remains.

It all started last March when 62-year-old Anita Johnson decided to move into a senior citizens' building in Aurora and discovered she would have to give up Patti, a 9-year-old German shepherd-collie cross that had been her constant companion since the death of her husband in 1975.

At the suggestion of a friend, she gave the dog to Scarborough meat store owner Hermann Gerditschke, whom she hadn't met before. Johnson insists it was a conditional gift, depending on "how things went."

After spending less than a week without her beloved Patti, Johnson realized she couldn't live without the dog and told Gerditschke she wanted Patti back.

Gerditschke refused.

Didn't give up

But Johnson didn't give up. She launched a custody battle of sorts in Small Claims Court, suing for the maximum $3,000 in damages.

"Some people said they would try to buy the dog back, or offered to trade their dog for Patti so I could have her back," said Johnson. "One person even sent me $100 to help with court costs."

Johnson said she repeatedly asked for her dog back, and frequently journeyed to the Gerditschke home in Scarborough to gaze longingly at Patti.

Then Patti mysteriously disappeared from the Gerditschke home June 11.

Three days later, Johnson says she received an anonymous phone call: "It was a man's voice, and he told me he had something that belonged to me. He said to go to a plaza on Lawrence Rd. in Scarborough and I would find out what it was."

Put to sleep

Johnson says she found Patti, bedraggled and sick, when she arrived. After two months of nursing the dog, Johnson had Patti put to sleep Aug. 6.

"I had to go to the vet's twice. The first time I got to the office and I couldn't do it," said Johnson. "But I just couldn't let Patti go on like that."

Yesterday, Johnson and Gerditschke finally faced one another in court. But with Patti now but a fond memory, Johnson withdrew her claim against Gerditschke and ended up paying him $150 in court costs.

Members of the Gerditschke family were unavailable afterwards, and lawyer Allan Keith refused comment after charging that Patti was "dognapped."

However, Gerditschke's daughter-in-law Peggy Gerditschke told The Star in an interview yesterday: "There was a break and enter on June 11 and the dog (Patti) was the only property stolen - nothing else. My lawyer says that's all I can tell you because there may be further action on this."

Metro police investigated the break-in but no charges were laid.

A heart-broken Johnson choked back tears outside the courtroom while her lawyer attempted to console her.

"Patti was just like a child to me. I had her since she was 6 months old," said Johnson, who buried the dog at a friend's home in Richmond Hill. "We went everywhere together.

"Whenever I get upset, I go and stand by Patti's grave. I just wish whoever it was who returned her would contact me so I could thank them from the bottom of my heart for giving us those last two months together."

Toronto Star (ON)
SA1
TRAVEL, Saturday, November 23, 1985 1059 mots, p. G15

Gourmet dining under sail or steam a growing trend off California coast

Donna and Ray Ott Special to The Star

SAN DIEGO, CAL. - SAN DIEGO, Cal. - An ever-growing number of southern California cruise and charter companies are offering champagne brunches, gourmet lunches and sunset dinners on harbor excursions.

Vessels range from classic schooners and power boats to pirate ships and paddle wheelers. Casual attire is suggested; a light jacket is recommended for evening.

Following are 10 popular dining cruises on the southern California coast. Prices in U.S. funds are for cruise and meal per person. Reservations should be made or schedules confirmed.

SANTA BARBARA: Sea Landing Aquatic Center, Breakwater, offers dinner-dance cruises Friday, Saturday, and Sunday, 7-10 p.m., aboard Condor, an 88-foot power boat that cruises the coast and circles oil rigs. The $25 buffet includes barbecued steak or fish, salad, vegetables, bread, dessert, and a glass of wine. Reservations, (805) 963-3564.

VENTURA: Island Packers, 1867 Spinnaker Drive, specializes in excursions to the Channel Islands. Irregularly scheduled Sunday champagne brunches (10 a.m.-5 p.m.) and hearty gourmet lunches during the "One Day Sail" (8:30a.m.-5:00 p.m.) are offered aboard 82-foot schooner Shearwater. Both excursions are $60. Overnight "Wine 'n Dine" cruises (11 a.m. Sunday to 5 p.m. Monday) include lunch, dinner, and brunch plus sleeping accommodation aboard for $200. Call (805) 642-1393.

SAN PEDRO: Mardi Gras Cruises, Berth 76, Ports O'Call Village, offers Sunday champagne brunches departing at 11:30 a.m. and weekend dinner cruises (4, 6:30 and 9 p.m.) aboard the M.V. Princess paddle wheeler and the Buccaneer Queen, a replica of an 18th-century sailing ship. The 14-mile, 2 1/2-hour cruises cover Los Angeles and Long Beach harbors. Brunch includes eggs, meat, potatoes, fruit, pastries, blintzes, champagne and coffee. The M. V. Princess serves a prime rib dinner, the Buccaneer Queen barbecued steak. Dining cruises are $25.50 for adults, $13 for children 12 and under. Reservations (213) 548-1085 or (213) 547-2833.

NEWPORT BEACH: Cormorant Cruises provides brunch, dinner and luau cruises aboard the 80-foot, bi-level powerboat Cormorant. Sunday brunches (9-11 a.m. and noon-2 p.m.) are $19.50 for adults, $10.50 for children 12 and under; they consist of a choice of omlets, pastries, fruit, meat, potatoes, beverages and a bottle of complimentary champagne. Dinner cruises 6:30-9:30 p.m. on selected evenings are $26.95 for adults, $15 for children. Offered is a choice of prime rib or teriyaki shrimp brochette plus soup, salad, vegetables, bread and wine and complimentary coffee and dessert. A disc jockey plays for dancing on the upper deck. The luau cruise, 6:30-9:30 p.m. Sunday and occasionally Thursday, is $39.50 and features a Polynesian buffet and a South Pacific floor show. All cruises offer a 10 per cent discount for ages 65 and over. Reservations and schedules (714) 675-1481.

NEWPORT BEACH: The Cannery Restaurant, 3010 Lafayette Ave., has brunches (10 a.m.-noon, 1:30-3:30 p.m.) and supper cruises (5-7 p.m.) on Saturday and Sunday aboard the 53-foot power boat Isla Mujeres, which boards at the dock next to the restaurant. Brunch buffet includes baked potatoes filled with scrambled eggs, a variety of fruit, pastries, salads, chicken cordon bleu, stuffed mushrooms plus complimentary champagne. Supper buffet features bay shrimp cocktail, meat and fish entrees, fresh fruit and champagne. Brunch and supper cruises are $21 for adults, $18 for children up to age 12. Reservations (714) 675-5777.

BALBOA: The Balboa Pavilion Co., 400 Main St., offers Saturday and Sunday brunches, 10-11:30 p.m., aboard the double-deck Pavilion Queen, which boards next to the historic Balboa Pavilion. The 150-passenger boat cruises the harbor as the captain points out boats or bayside residences belonging to celebrities. Brunch includes scrambled eggs, biscuits and gravy, potatoes, roast beef and ham, a variety of salads, pastries, desserts, complimentary champagne and no-host bar. Guitarist Glenn Wanke entertains. Brunch is $18 for adults, $12 for children ten and under. Reservations (714) 673-3014.

DANA POINT: Marlin Charter Company offers champagne brunch cruises 11 a.m.-2:30 p.m. on selected weekends aboard Kelpie, an 82-foot schooner. A gourmet brunch includes champagne, beer, wine, juices, and soft drinks for $27.50. The Kelpie boards just outside the Jolly Roger Restaurant at Dana Point Harbor. Schedules and reservations, (714) 496-6453 or (714) 548-1786.

SAN DIEGO: The 65-year-old Harbor Excursion Company, 1050 N. Harbor Drive at the Embarcadero, recently began brunch and dinner cruises aboard the new tri-level Monterey sternwheeler. Sunday brunches (11 a.m.-1 p.m.) are $17.50 for adults, $8.75 for children 3-11, and free for children under 3. The menu consists of chicken crepes, scrambled eggs, sausage, bacon, potatoes, fruit, muffins and drinks, including champagne. A 2 1/2 hour dinner-and-dance cruise Friday and Saturday departs at 7 p.m.; buffet includes chicken, beef, salad, rice, vegetables, bread, and dessert. On Sunday and Thursday, a similar dinner cruise (same time, same menu) features jazz entertainment. These cruises have a no-host bar and cost $28.50 for adults, half price for children ages 3-11. Reservations (619) 234-4111.

Invader Cruises, 1066 N. Harbor Drive, offers nightly dinner-and-dance cruises 5 to 9 p.m. aboard either the 151-foot schooner Invader or the 110-foot paddle wheeler Showboat as they circle round the San Diego harbor. Dinner on the Invader consists of beef and chicken entrees, tossed salad, baked potato, vegetables, bread and dessert. The Showboat's fare includes tossed salad, beef filet, scampi, stuffed potato, vegetables, dessert and coffee. All drinks are included in the price of $29.50 per person for a two-hour cruise or $35 per person for a 2 1/2 hour cruise. Children 12 and under, half-price. Reservations (619) 298-8066.

CATALINA ISLAND: The Sunset Buffet Cruise from Pleasure Pier, Avalon, is offered by the Santa Catalina Island Company on Wednesday, Friday, and Saturday on the paddle wheeler M. V. Phoenix. It embarks at 6 p.m. for a two-hour cruise to White's Landing, about five miles west. Live music is offered for dancing and the boat has a glass bottom for undersea views. A buffet of hot and cold meats, salads, and desserts, beverages and a full bar is $25 for adults, $12.50 for children 11 and under.

For more information, call the visitors' information centre, (213) 510-2000 or (800) 4-AVALON.

Toronto Star (ON)
SAT
SPORTS, Saturday, November 23, 1985 924 mots, p. C1

Tiger-Cat victory has to be by defence

Milt Dunnell Toronto Star

Montreal - MONTREAL - If this were a horse race they're holding at Mayor Drapeau's Big Owe tomorrow, B.C. Lions would be 1-to-10 shots in the morning line and a panicky racing commission would call off the betting.

The past performances are overwhelmingly in favor of the Lions over Hamilton's recently vicious Tiger-Cats. Consider some of the significant numbers: In two meetings this season, the Tiger-Cats are 0-2 and have been outscored, 63 to 19. As a matter of fact, the Tiger-Cats have not beaten the Leos in two seasons and have been outscored, 128 to 41.

Wide margins

There's more, of course. The tenants of the Vancouver dome hold wide margins, over the 16-game season, in such vital areas as average yards gained in passing per game (an edge of 111 yards); in average offence per game (101 yards); and in total points scored during the season (104 advantage).

So, aside from uncorking countless jugs of schnapps and staging a few drunken square dances in the lobby of Hotel Reine Elizabeth, just what excuse can there be for this 73rd confrontation over Earl Grey's $47 goblet? At $43 per bottom, it shapes up as the biggest heist since the Clay-Liston larceny at Lewiston.

There are answers - some of them reasonable - such as (a) the Canadian Football League needs the money (b) the Tiger-Cats spend scant time on reading and that includes statistics (c) there are a few areas in which the Tiger-Cats are the better football team.

For one thing, they have a better pass defence, having allowed only 54 per cent of passes attempted to be successful against them. Lions, on the other hand, have the poorest pass defence in the league - on paper. Hamilton also has the league's best record of interceptions and of yards gained on the return of interceptions.

And here's something else that could turn what might have the appearances of a mismatch into a contest: Roy Dewalt, the B.C. quarterback, is the league's most vulnerable signal-caller. During the season, B.C. quarterbacks were sacked 62 times. It is not hard to picture how the odds on tomorrow's meeting could change if Dewalt were to emerge gimpy, from beneath a heap of meat, composed of Grover Covington, Rod Skillman and Leon Lyszkiewicz.

Discounts the sacks

Don Matthews, the Lions' studious head coach, does not quarrel with the sack figures. But he discounts them. Dewalt, he argues, is the kind of quarterback who keeps the ball when he gets into trouble, instead of throwing it in desperation, at the risk of interception. Consequently, he frequently gets nailed with the ball in his possession.

Then, too, there are scholars who maintain that sacks are not as vital as they appear to be - unless, of course, the quarterback is pulled apart, as happened to Joe Theismann of the Redskins. Such a theorist is Rod Skillman, the man with the circle of gold in his left ear, who plays the left end of Hamilton's defensive line.

"Sacks are okay," Mr. Skillman reasons, "because most of us defensive linemen have sack clauses in our contracts. The important thing, though, is to get up there in the quarterback's face and make him throw interceptions. The key to an interception is pressure. The key to a sack is coverage. Don't forget, we have the league leader in sacks - Grover Covington. When Grover is at his best, there isn't a better player in Canada at the position."

Skillman arrived in Hamilton after he was dumped by New Jersey Generals of the USFL. When he arrived up here, he called his mother and told her: "There are 13 linemen in camp and they're gonna keep only one new one." She urged him to head for the bus station.

A golden symbol

That bit of gold in his ear is intended to give him an image of toughness. He admits he is not sure how it affects offensive linemen, but women seem to love it.

Skillman, Covington and the rest of the amilton defensive line, along with linebackers Ben Zambiasi, Greg Gary and Leo Ezerins, along with the Ticats' defensive backs - Less Browne, Mark Streeter, Howard Fields and Donovan Rose - are the people who will determine whether this is going to be a contest or a calamity.

And that is with all due respect to Hamilton's galloping quarterback, Ken Hobart, who is getting most of the attention. The Tiger-Cats are not going to win it with offence. They're outgunned, even though the Lions will be without Swervin' Mervyn Fernandez, the league's best player. If it's possible to win a Grey Cup with defence, the Ticats could do it.

Thumbnail Tales: Yes, winning is important. After both the hockey Leafs and the Tiger-Cats won on Sunday, Maple Leaf Gardens stock went up $5 on the Toronto exchange Monday. Harold Ballard must have been chuckling . . . Earl Lunsford, general manager of the financially embarrassed Calgary Stampeders, has been saying: "If we live until January, we'll survive." Next week, he will meet with corporate and business leaders, hoping they will accept a plan to bail out the Stampeders . . . Joe Moss, head coach of Ottawa Rough Riders, admits he is looking for a quarterback . . . Don Matthews, head coach of the Lions, is a favorite with the media on the road, but gets poor ratings at home. Matthews shrugs it off by saying: "I'm willing to discuss our club with anybody, but I can't always provide them with sensational headlines."

Toronto Star (ON)
SA1
TRAVEL, Saturday, November 23, 1985 964 mots, p. G13

Your guide to dining well on Broadway

Mike Kalina Special to The Star

NEW YORK - NEW YORK - It's easier to get a ticket to a Broadway show these days but many tourists still have trouble finding a decent restaurant in the theatre district.

Here's a taste of Broadway - a subjective list of 20 restaurants in the theatre district. Price range given is the approximate cost of dinner for two, not counting drinks, tax and gratuities. Reservations are not mandatory at all these restaurants but you'd be wise to make one. All mentioned start serving dinner about 5 p.m. and are open for lunch. Unless otherwise stated, each restaurant accepts major credit cards. U.S. CUISINE: * Carolina, 355 W. 56th St., close to Ninth Ave. (245-0058). Basic fare such as smoked sausage with peppers, baked ham and mesquite-grilled fish and meats make up the menu at this casually elegant spot. The focus is on backwoods cuisine but prices are Upper East Side Manhattan ($60-$75). * Gallagher's Steak House, 228 W. 52nd St., between Eighth Ave. and Broadway (245-5336). This popular steakhouse, whose front window is filled with more than 600 tempting strip loins in an aging box, has an old New York atmosphere that men may like more than women do. The steaks are great but the service is often gruff and lacklustre ($50-$70). * Joe Allen, 326 W. 46th St. near Eighth Ave. (581-6464). Show-biz photos adorn walls, checkered cloths are draped over tables at this bistro-like spot with a basic menu of salads, burgers, chili and chops ($20-$40). * Joe's Pier 52, 163 W. 52nd St. (245-6652). A casual seafood restaurant that also turns out a good steak. Steamed lobster, stone crabs and bouillabaisse are featured amid theatrical and nautical decorations. Has a raw bar. ($35-$60). * Nathan's, Broadway at 43rd St. (594-7455). You say the price of those Broadway ducats nearly broke you? Take heart, you can dine splendidly on gourmet junk food at this landmark restaurant in the heart of Times Square. Don't expect counter service, tablecloths or much atmosphere but french fries are sensational, hot dogs legendary and corn on the cob soggy but delicious ($6-$15). No credit cards. * Sardi's, 234 W. 44th St., between Broadway and Eighth Ave. (221-8440). The Art Deco neon sign spelling out "Sardi's" has been a beacon for Broadway people for nearly 65 years, the caricatures on its walls its trademark. The food, alas, has never been great, but the ambience makes up for it. Steaks, chops, a few Italian dishes, including very good canneloni ($45-$65). ASIAN CUISINE: * Ho Ho, 131 W. 50th St., between Sixth and Seventh Avenues (246-3256). The food at Ho Ho is no laughing matter: Cantonese and Mandarin dishes are served in a modern though casual setting. Try such specialties at kung pao lobster, sate beef or stuffed crab claws ($35-$50). * Iroha, 142 W. 49th St. (398-9049). A casual Japanese spot with traditional dishes such as tempura, sukiyaki and yakitori. Also a sushi bar for those who prefer a raw deal ($30-$50). * Seeda II, 309 W. 50th St. (586-4040). Aromatic dishes from Thailand are the focus of this intimate, casual restaurant. In addition to classic Thai specialties, daily specials are offered and generally your best bet ($30-$40). DELI * Carnegie Deli, 854 Seventh Ave., near 55th St. (757-2245). No doubt about it, these boys make a good sandwich. Their towering concoctions are popular among locals, tourists and countless showbiz luminaries (Woody Allen used the restaurant extensively in Broadway Danny Rose as a springboard for rye humor). The excellent corned beef sandwiches and pastrami sandwiches may be the most expensive on earth but there are none bigger. The blintzes also are recommended. FRENCH: * French Shack, 65 W. 55th St. (246-5126). This moderately priced, casual French bistro offers provincial dishes such as veal with chanterelles, stuffed breast of capon and a variety of seasonal specialties ($40-$55). * Larre's II, 846 Seventh Ave., near 54th St. (586-8096). Bistro French fare prepared with a light touch and some American dishes are featured at this stylish spot close to some theatres and Carnegie Hall ($40-$60). * Le Biarritz, 325 W. 57th St., between Eighth and Ninth Avenues (757-2390). One of the city's most under-rated French restaurants. Provincial French fare is served in a quaint room of plaster walls decorated with copper pots. specialties include duck with wild rice and salmon Dijonnaise ($40-$60). ITALIAN * Mamma Leone's, 239 W. 48th St., between Broadway and Eighth Ave. 586-5151). This food factory has been packed with tourists since 1906. Food is consistently mediocre but you get a lot for your money. Service is often indifferent and rushed; don't tarry over your saltimbocca. ($35-$60). * Orso, 322 E. 46th St., near Eighth Ave. (489-7212). Don't let the rather funky Italian decor fool you: The food is better than you might expect. Good pasta, great pizza and an assortment of fresh fish, poultry and meats slathered with assertive sauces make up the rather pricey menu ($60-$90). INDIAN * Nirvana Club One, 1 Times Square (486-6868). This striking, high-ceilinged restaurant atop the Allied Chemical Tower has a savory repertoire of freshly prepared Indian cuisine. If you visit it after theatre, you can dance to live music - cover charge of $15 per person if you come to dance and not dine. ($40-$60). MISCELLANEOUS * Cafe 43, 147 W. 43rd St. (869-4200). The menu at this restaurant of Victorian design meanders from classic French dishes to all-American burgers, all at attractive prices. Offers four-course dinners with matching wines for $29.50 ($19.95 without wine). * Ted Hook, 256 W. 52nd St. (247-4949).

The former secretary of Tallulah Bankhead runs this festive place festooned with a dazzling array of Broadway memorabilia. Pasta, meat loaf, chili, burgers and chops make up the no-nonsense menu ($30-$40).

Toronto Star (ON)
FIN
FOOD, Wednesday, November 27, 1985 852 mots, p. D14

Spa tips can help cut pounds 'Thinking fat' the secret of avoiding calories

Charlyne Varkonyi Fort Lauderdale News

FORT LAUDERDALE, FLA. - FORT LAUDERDALE, Fla. - The photograph of Elizabeth Taylor that sits on Bela Lauber's desk in the otherwise stark spa office bears the inscription, "Thank you so much for everything."

Taylor has a lot to be thankful for. She went from saggy to svelte while under Lauber's supervision, reportedly losing 25 pounds during a visit to the Palm-Aire Spa in Pompano Beach, Fla., in 1982.

So much for those tacky, tactless Joan Rivers barbs about Taylor having more chins than the Hong Kong phone book and getting stuck between McDonald's Golden Arches. The National Enquirer reported that Taylor shrank to 110 pounds and needed to be padded for her role as Louella Parsons for the TV movie Malice in Wonderland.

Spa food

What all of us with Taylor's yo-yo weight syndrome need is a Bela Lauber, a registered dietitian and also a nutritionist at Turnberry Isle Yacht and Country Club in North Miami Beach. The coming holiday season is the eating and drinking orgy that often culminates with gorgers getting their just desserts - a significant weight gain - by Jan. 1.

Even if you don't have the time or the money for fat-farm coddling, Lauber and Turnberry executive chef Christian Ducret offer some spa secrets to help the do-it-yourselfer.

The spa food phenomenon has become such a hit with the yup-and-coming that the Four Seasons restaurant in New York actually copyrighted the term Spa Cuisine. Other restaurants have copied the spa formula. And Spa Food (General Publishing, $29.95, hardcover) by Edward J. Safdie, released for the holiday season, features recipes from the Sonoma Mission Inn in Boyes Hot Springs, Calif.

Whether the spa food is at a fancy fat farm or in a restaurant, the concept is the same.

"Above everything," Lauber says, "you have to be aware of where the fat is. Think fat. Too much fat increases your chances of getting heart disease, cancer and diabetes, the three big killers."

Besides being low in fat, spa food is low in sodium or salt-free, sugarless or low in sugar and more reliant on small portions of fish and chicken rather than hunks of red meat.

Following these spa guidelines, a holiday feast can be one of the healthiest meals.

Take the turkey, for instance. Light turkey meat is one of the leanest meats you can eat. Remove the skin and it's even leaner. If you select the dark meat, the fat content is closer to ham. But turkey still is leaner than ground beef, which has five times the fat and 50 per cent more calories.

Although some nutritionists advise cooking the turkey on a rack to reduce fat content even more, Ducret says it isn't necessary.

Even though turkey is a good nutritional bet, make sure to control serving size. Consume no more than 4 ounces at a meal.

The downfall is often the high-fat gravy, made from the meat drippings and thickened with flour or cornstarch. Ducret suggests working with the pan juices and adding canned beef consomme and water. Read the label carefully, though, because many versions are quite high in sodium content, a taboo for those watching the salt content in their diets because of high blood pressure.

Ducret also gives an unorthodox tip for skimming the fat from the gravy: Lightly run a paper towel over the gravy three or four times.

Sweet potatoes are low in fat (0.5 grams) and low in calories (160). Add flavor without a lot of fat with a yogurt topping or with yogurt and fresh crushed pineapple, Lauber says.

Fresh vegetables, either steamed or cooked in the microwave, are healthy additions to the meal. Flavor with lemon juice and herbs rather than salt, butter or margarine. Margarine may be better for cholesterol-watchers because it contains polyunsaturated fat rather than harmful saturated fat, Lauber says, but remember the calorie count is identical - 100 per tablespoon.

Hoiday evils

The evils of a holiday feast, according to Lauber, are the desserts, fat-laden stuffings and sugary cranberry sauce.

Traditional recipes for homemade stuffings usually contain up to a 1/2 cup butter for every 4 to 5 cups of bread cubes. The result: 60 per cent to 70 per cent of the calories come from fat.

Nobody wants to do without the ubiquitous pumpkin pie, but low-cal, low-sugar alternatives are scarce. Homemade versions contain about 320 calories per slice and get 48 per cent of calories from fat, according to the centre. The spa alternative: Pumpkin pudding with only 140 calories per serving.

Even if you follow all the spa's eat-for-health guidelines, you still can fail.

"It's often not what you eat but what you drink," Ducret says. "I often see people eat a salad and then drink a couple of martinis. You cannot have a cocktail before dinner, wine with dinner and a coffee with liqueur afterwards. You have to be strong."

Lauber agrees. "You have to have willpower. Watch serving size. Don't go back for second and third helpings. Watch before-dinner drinks and after-meal desserts."

Toronto Star (ON)
FIN
FOOD, Wednesday, November 27, 1985 733 mots, p. D6

Festive loaf a real winner Little work involved except for chopping dates

Mary McGrath Toronto Star

This simple little recipe has revolutionized fruit cake baking for a lot of bakers. Aside from chopping a few dates and doing a little sifting and beating, there is relatively little involved. And best of all, the finished product is very nice.

This recipe is a version of an old English favorite called Bishop's Cake. It was made with red and green candied cherries and apparently got its name because the colorful slices reminded some people of the stained glass in church windows. A number of readers keen to start Christmas baking have written already to say they have misplaced their copies. Anyone using it for the first time will find the cake is a splendid Christmas gift on its own or teamed with a bottle of port. Festive Brazil Loaf

3/4 cup sifted all-purpose flour

3/4 cup granulated sugar

1/2 tsp baking powder

1/2 tsp salt 3 cups shelled, whole Brazil nuts 1 lb pitted dates, chopped 1 cup well-drained maraschino cherries 3 eggs

1 tsp vanilla Preheat oven to 300 degrees F. Grease a 9- by 5-inch loaf pan and line with greased brown paper. Sift together flour, sugar, baking powder and salt. Add whole nuts, chopped dates and whole cherries. Mix until fruit is well-coated with flour mixture. Beat eggs until foamy. Stir into fruit mixture along with vanilla. (There is no butter or shortening in this recipe.) Spoon mixture into prepared pan. Bake about 2 hours or until a cake tester inserted in the centre comes out clean. Remove from oven and cool on rack 15 minutes. Take from pan and peel off paper. Wrap in brandy or rum-soaked cheesecloth, then overwrap with foil. Store in an air-tight container a few weeks before slicing. Moisten cheesecloth with brandy or rum as needed. Makes 1 loaf. Sweet And Sour Pork Sip N' Serve Final Set (Gateway Publishing, $6) is the name of a new cookbook by a group of Etobicoke women who play tennis and have monthly wine tastings together. Cary McCauley of Islington, one of the authors, sent this recipe from the cookbook after she read Pat Hartt's request. 3 lbs pork tenderloin cut into 1-inch pieces Vegetable oil

1/2 to 3/4 cup water 1 19-oz can pineapple tidbits

1/4 cup brown sugar 2 tbsp cornstarch

1/4 cup vinegar 1 tbsp soy sauce 1 small green pepper, chopped

1/4 cup thinly sliced onion Brown meat in a small amount of vegetable oil. Add water, cover and simmer until tender, about 1 hour. Drain pineapple and reserve liquid. Combine sugar and cornstarch. Add liquid from pineapple, vinegar and soy sauce. Add to pork and cook, stirring, until sauce thickens. Add pineapple, green pepper and onion. Cook for 5 minutes. Serve over rice. Makes 8 to 10 servings. Eleanor Nash's Hot-Milk Sponge Cake Hot Milk Sponge Cake is very popular and several recipes have come in for Mrs. E. Bedard, including this one from Eleanor Nash of Scarborough. 1 cup sifted cake flour 1 tsp baking powder

1/2 cup milk 1 tbsp butter 1 tsp vanilla 2 eggs 1 cup granulated sugar

Dash salt Preheat oven to 350 degrees F. Sift flour and baking powder together 3 times. Scald milk in a double boiler; add butter and vanilla. Beat eggs until thick and foamy, about 3 minutes. Gradually add sugar, beating constantly until well blended. Add salt and beat thoroughly, about 4 minutes longer. Add sifted flour mixture; stir just until mixed. Stir in hot milk mixture. Bake in a paper-lined 9-by-1 1/2-inch round pan about 35 minutes. Let cake stand in pan 15 minutes before removing.

If anyone has recipes for a salmon loaf or stuffed fish fillets that are rolled and baked in muffin tins, Mary Couch of Scarborough would appreciate a copy.

D. Morden of Scarborough wants to make marmalade with sweet oranges and needs a recipe.

If any talented spaghetti sauce makers have a recipe to share, Mrs. H. Bennett of Pickering would be delighted to have a copy.

These recipes are not tested in The Star kitchen. Send requests and recipes to Recipe Exchange, Star Test Kitchen, Toronto Star, One Yonge St., Toronto M5E 1E6. We regret that requests cannot be taken over the phone and that letters cannot receive a personal reply.

Toronto Star (ON)
FIN
FOOD, Wednesday, November 27, 1985 357 mots, p. D5

Healthful eating tips for survival on your own

Newsday

After a lifetime of being fed by mother, many young adults now living on their own may feel awkward in the kitchen. Many others say they have no time to cook.

Often the answers to these feeding problems are found in takeout food shops, pizza parlors, frozen-dinner entres and fast-food eateries.

But a steady diet of such foods has its nutritional drawbacks.

While it's not easy to start cooking and caring for yourself, it's not as overwhelming as some people think. For starters, here is a quick review of some of the basics: * Aim for variety when making daily selections from the four food groups: Four or more servings of fruits and vegetables; four or more servings of breads, cereals, and whole-grain products; two or more servings of milk or dairy products; and two or more servings of lean meat, fish, poultry or beans. * When shopping for vegetables, keep in mind that you get more nutrition for your money from the dark green and leafty varieties, and also from those that are deep yellow and orange. For example, romaine, spinach, watercress and escarole are better choices than iceberg lettuce. * Canned vegetables are convenient, but most are rather salty. Some companies offer no-salt varieties. Fresh vegetables in season are better, but frozen are fine. * If Mom wasn't big on whole-grain products, this is a good time for you to experiment with them. A bowl of whole-grain cereal with skim milk is an excellent idea for a low-fat, late-night snack. * Burgers are easy for novice cooks to make, but for better health, broil rather than fry them and use moderate portions. * If you like fish, look for a good fish store in your area. Get to know the proprietor; many will offer tips. * Beans, dried peas, and lentils are wonderful, cheap, low-fat protein sources. * Making a salad for one person can be a problem. Salad bars are a boon but go easy on the dressings, fried croutons, and phony bacon bits. * To get the recommended amount of vitamin C, keep the refrigerator stocked with fresh oranges and eat one a day.

Toronto Star (ON)
FIN
NEWS, Wednesday, November 27, 1985 516 mots, p. A8

Ottawa studies tying Auto Pact to trade talks

CP

OTTAWA - OTTAWA (CP) - The federal government has commissioned a study on whether the Auto Pact should be folded into a larger freer trade deal with the United States, says a secret document obtained by a New Democratic Party MP.

To date, the government has promised that the pact will not be on the bargaining table.

The document, which MP Steven Langdon said was leaked to him in a brown envelope, lists 42 trade-related studies being prepared by government departments and private companies.

Besides the Auto Pact study, there are profiles estimating the impact of a new trade deal on 25 industries and an agriculture department report identifying key agricultural trade issues.

Langdon

"The key things these documents show," Langdon told reporters yesterday, "are first that contrary to what the government said, agriculture is a key point they intend to negotiate about; second, that the Auto Pact is a key point they intend to negotiate about."

He called on the government to release the studies so that Canadians can debate the freer trade issue "with complete assurance that everything is being made open and up front to us as a people."

Langdon speculated that the government will not release the profiles on individual industries because they predict freer trade would cause significant job losses.

The document shows that the sector profiles were prepared by an interdepartmental team headed by the external affairs department.

The agriculture sectors examined by the team were livestock and meat, dairy products, grains, oilseed products, fruits and vegetables, forage seeds, nursery stock, food processing and alcoholic beverages.

In the resource-based products and energy sector, the team looked at fish and fish products, non-ferrous metals, non-metallic metals, forest products, energy products and petrochemicals.

In manufacturing, one sector examined was footwear, where the government just announced plans to phase out import quotas over the next three years.

Studies also were conducted on rubber, chemicals and plastics, iron and steel, metal fabricating, machinery, transportation equipment, electrical equipment, publishing, textiles, clothing, furniture and miscellaneous products.

Other papers The other papers commissioned include: * An overview paper on safeguards Canada would require in a trade deal; * An overview paper on "adjustments," which usually means the impact on jobs. * An overview paper on anti-dumping and countervail prepared by government departments. A second study was prepared under contract, and the Washington law firm of Arnold and Porter was engaged to prepare a third; * Overview papers on services, procurement and investment; * A background paper on interprovincial barriers to trade; * Updates of two previous studies on the interrelationship between trade policy and competition policy; * An analysis of the European experience after creation of the Economic Community and Britain's entry later; * Some thoughts on consumers and enhanced trade; * An overview of the possible impact of a trade agreement on research and development, prepared by the science department.

"Secrecy cloak'

Meanwhile, Liberal MP Lloyd Axworthy accused the government of conducting its trade negotiations "under a cloak of secrecy."

External Affairs Minister Joe Clark said trade will be discussed at the first ministers' conference starting tomorrow in Halifax.

Toronto Star (ON)
FIN
FOOD, Wednesday, November 27, 1985 857 mots, p. D26

Culprit cholesterol really is a killer Lowering levels protects against heart disease, new study shows

From The Washington Post

"We know two things about how to prevent death in middle age: Smoking and cholesterol. Each of those two things is responsible for about one-third of all deaths in middle age. Nothing else is up there with them."

With that crisp verdict, Oxford University scientist Richard Peto boiled down his overview of research on the question "Will lowering the cholesterol in an individual's blood help protect against heart disease?"

Peto's answer, after analyzing studies of a total of 36,000 patients, is an emphatic "Yes." He was speaking at a meeting of the American Heart Association recently.

A high blood cholesterol level is known to raise the risk of heart disease. Evidence comes from studies that compare cholesterol levels in countries where heart disease rates are high - such as the United States and Great Britain - to those in countries where heart disease is much rarer, such as Japan and rural China. Such studies show a consistent correlation - the lower a population's average cholesterol level, the less heart disease occurs.

Within a single country, such as the U.S., the same pattern holds: People with the highest cholesterol levels are most prone to heart attack and "hardening of the arteries," or atherosclerosis. Peto said animal studies in some 36 species confirm that raising blood cholesterol levels creates damage to arteries, and lowering cholesterol produces partial healing of the damaged areas.

Proof that lowering cholesterol with drugs or diet prevents heart disease has been harder to come by. One reason is that, with current treatments, it is difficult to reduce blood cholesterol levels in a large group of people by more than about 10 per cent, and even harder to maintain the improvement and monitor the group's health for long enough to detect a difference in the figures.

To overcome the inconclusive results of individual studies on the subject, Peto and Dr. Salim Yusuf, a cardiologist at the National Heart, Lung and Blood Institute, pooled data from randomized controlled trials that monitored the effects of lowering cholesterol in 36,000 individuals, for periods ranging from one to seven years.

They found that reducing cholesterol levels by 10 per cent decreased heart disease by about one sixth, even within the relatively short period covered by the studies.

"It confirms there is a short time scale" - that lowering cholesterol improves the health of the heart and arteries within a few years, Peto said.

They saw no evidence that lowering cholesterol increased chances of dying from other disorders. The data showed small but statistically insignificant increases in death rates from cancer, accidents and all other causes.

To Peto, the findings are decisive enough to justify vigorous efforts to persuade people in the western countries to change the way they eat. "A substantial shift in our diet away from the saturated fat in dairy and other land animal products, toward the complex carbohydrates in fibre-rich cereals and fresh fruits and vegetables would substantially reduce heart disease and, hence, total death rates," he said.

Together, smoking and high cholesterol cause half of all deaths in people between ages 40 and 69, both in this country and in Great Britain, he said. "Smoking causes about one third of all cancer deaths (in all age groups)," he said. "That is 10 times as many as the next most important reliably known effect on cancer."

To lower the risk, "the first thing anybody should do. . .is to quit smoking," Peto said. The second thing is to cut down on saturated fats in the diet.

Thus, the healthiest diet for the heart is one that favors fish over meat, contains low-fat rather than cream-rich dairy products, and provides "a general sort of emphasis on vegetables rather than animals," Peto said.

He applauded the dietary recommendations in the 1985 version of The American Heart Association Diet, a new pamphlet available from local heart association offices, which gives specific instructions on which foods to emphasize and which to avoid.

The beauty of the diet, according to Peto, is that available evidence suggests it should protect not only against heart disease, but against cancer as well.

Peto, a lean, engaging statistician who directs Oxford University's clinical trials service unit, said his research is geared to finding ways to reduce premature deaths among middle-aged adults in Great Britain and other countries. In the 19th century, 25 per cent of Britons died in infancy, another 25 per cent in young adulthood, and another between the ages of 40 and 69. Only 25 per cent of the population lived to what we consider old age.

Today, he said, only 1 per cent of Britons die in infancy and another 2 per cent before age 40, but 28 per cent die between the ages of 40 and 70. The death rate among the middle-aged is also disproportionately high in the United States.

In both countries, disease of the heart and blood vessels is the No. 1 killer. In the U.S. it causes an estimated 985,000 deaths a year, according to the American Heart Association.

Toronto Star (ON)
FIN
FOOD, Wednesday, November 27, 1985 400 mots, p. D3

You can prepare great meals on low budget, chef-author says

CP

VANCOUVER - VANCOUVER (CP) - Jacques Pepin can bone a chicken in 45 seconds, hand-whisk egg whites to peaks quicker than an electric mixer, and produce a delectable sauce from leftovers that most of us would throw away.

After watching the veteran chef, teacher and author at work, it would seem that all a superior cook needs is a good pair of hands, good knives, good time management and a somewhat niggardly attitude toward food.

Pepin, whose books La Technique (Paperjacks, $13.95) and La Methode (Paperjacks, $13.95) are illustrated guides on the fundamentals of cooking, visited Vancouver from New York to conduct classes at a local cooking school.

Although many of the meals he prepares are works of art, Pepin said great food does not have to be expensive.

For his salad of steamed scallops in garlic escarole, for example, he used less than a kilogram (two pounds) of the shellfish to serve 20 people. Reasonably priced Swiss chard augmented the escarole. A half cup of thinly sliced, sun-dried tomatoes plus lime vinaigrette gave a distinctive flavor to the salad, which was served warm.

Pepin also brought new glory to the lowly white bean as an accompaniment for chicken stuffed under the skin. The beans were simmered with onions and garlic and pured with butter and cream. What the beans lacked in color they made up for in taste. Reasonably fresh dried beans - those about one year old - don't have to be soaked overnight, he said.

As Pepin boned, peeled and chopped, waste products went into a bowl beside his cutting board. From bits of meat, wing tips, carcasses, garlic peelings, tomato skins and seeds, mushroom stems, vegetable leaves and stalks, and water used to rinse out utensils, he made a flavorful stock to be used in sauces and soups.

Pepin illustrated time management in the kitchen while working on four recipes at the same time. The beans were first on the stove after which he prepared a ballottine of chicken stuffed under the skin with a mixture of four types of mushrooms: Button, chanterelle, shitake and dried porcini.

Once the chicken and salad were finished and the leftovers simmering on the stove for the chicken sauce, he went to work on the dessert, a raspberry souffle. The souffle went into the oven as the chicken came out.

Toronto Star (ON)
FIN
FOOD, Wednesday, November 27, 1985 310 mots, p. D9

Latin American squash finds its way to Canada

CP

EDMONTON - EDMONTON (CP) - The chayote, a staple food in some Latin American countries, has found its way into Canadian supermarkets.

And the small, pear-shaped squash with its thin, delicate skin and large edible seeds has the potential to become popular in Canada.

When preparing chayote, it should be quartered first. Boiling quarters can take up to 20 minutes and steaming requires about 30 minutes.

Usually this squash is packed in a plastic bag but to make sure you're buying the best quality, test for softness. It should be soft but not mushy. Here are some chayote recipes: Chayote Enchiladas Peel chayotes, split length-wise and remove seeds. Drop into salted boiling water and cook until they begin to be tender. Drain. Make stuffing with equal quantities of finely chopped nuts, candied fruits and raisins. Hollow out chayote halves. Mash the chayote removed and add to stuffing. Stuff halves. Sprinkle with crumbs. Dot with butter and set in buttered baking dish, adding 1/4 cup water to dish. Bake until chayotes are tender and lightly browned. Stuffed Chayotes

Cut ripe chayotes in half lengthwise and boil until tender. Remove flesh from skins. Take out seeds. Mash, season with salt and pepper. Add grated cheese and a little milk. Put the filling back into the skins. Cover with grated cheese and bake lightly. Minced meat and tomato sauce may be added to the mashed chayote and baked in the chayote shells or in a casserole. Chayotes With Cheese Sauce

Cut chayotes in half lengthwise and boil until tender. Remove skins and dice the flesh. Over the diced chayote pour a layer of medium thick cream sauce in which your favorite cheese has been grated or melted. Cover with finely ground dry bread crumbs and bits of butter. Place in medium oven until crumbs are golden.

Toronto Star (ON)
FIN
LIFE, Thursday, November 28, 1985 789 mots, p. D2

No-nonsense cosmetics firm expanding at 'great old clip'

Catherine Patch Star fashion writer

The Body Shop has come a long way from the back street in Brighton, England, where it was born almost a decade ago. Skin and hair-care products from the company Anita Roddick founded on a borrowed shoestring today are sold in some 200 stores in 18 countries from Canada to Australia, France, Italy, and the Far East. "We're expanding at a great old clip," says Roddick. "But not into South Africa.

"In Canada, there are 23 stores, employing about 250 people. Next year, we're opening stores in Montreal, Vancouver, Regina, Belleville and three or four more in Metro. Our biggest growth area is Canada," she says. "Women here have a better understanding of no-nonsense language when it comes to cosmetics vocabulary."

Roddick, in Toronto to promote her first book, The Body Shop Book (General Publishing, $23.95), is an outspoken idealist, a bit of an oddity in the cosmetics industry.

"When I opened the shop in Brighton, I could only afford to spend the absolute minimum on products, but the 20 products we opened with looked pretty pathetic spread out on one shelf. So, to make the shop look busier, I bought the cheapest containers I could find, made hand-written labels and offered the products in five different sizes."

Necessity may be the mother of invention, but in Roddick's case, it also was the foundation of success. Her refill bar was a perfect example. Roddick, against all odds, did so well that she ran out of bottles in her first week of business. So, she suggested to her customers they bring back their old containers for refills. Thus was born one of the unique features of The Body Shop - the Refill Bar, still going strong today.

"Most cosmetics companies are governed by packaging," says Roddick. "You buy something, get it home and then throw away mountains of cellophane, paper, cardboard, ribbon and other junk before you get to the product you intended to spend your money on. The major companies don't make a range of sizes for each product, because they make their profit sales on a single item - on impulse buying. It took incredible courage to provide 2-ounce bottles, without any advertising at all, and hope to have people come back to have them refilled."

The Body Shop now offers 166 skin and hair-care products, most of them sold in four sizes. Information about each treatment is printed on a file card, attached to the shelf. "And it's no advertising copy writer's dream," says Roddick. "The emphasis is entirely on honesty. We know, for example, that nothing will make you look younger, although certain ingredients do have a beneficial effect on skin and hair."

Anita Roddick scouts out ingredients for Body Shop preparations during the four months a year she spends travelling, primarily in Third World countries. "They benefit from development of easily accessible resources and we have the benefit of centuries of experience in those countries to tell us the value of a particular ingredient."

When Roddick was travelling in Mexico, she saw the extensive use of aloe plants, which were kept in the home. If there was a burn or an injury, a leaf of the plant was broken off and the gel it oozed applied directly to the wound. In Polynesia, she saw natives scoop up untreated cocoa butter and rub it into their skin. She was impressesed by the soft smoothness of the Polynesians' skin. There also, she saw pregnant women apply cocoa butter to their stomachs to prevent stretch marks. Two years ago, in Sri Lanka, Roddick saw women use the meat and juice of pineapples to cleanse their skin.

Roddick and the Body Shop's staff of scientists and herbalists make extensive use of Washington's Library of Medicine, which collates information of cosmetic and pharmaceutical interest from 110 countries around the world. So, when Roddick returned to England, she asked about pineapple and was told it removed dead skin cells, leaving the surface of the skin smooth and glowing. "Every society in the tropics uses both cocoa butter and pineapple," Roddick reports.

In China, rice water is used to keep women's skin pale and soft, and nightingale droppings have been used there and in in Japan for centuries to keep skin clean and glistening. "It also acts as a bleach," says Roddick, "and it was especially valued when the aristocracy wanted a pale, fragile look to their skin."

The Body Shop Book is practical, informative and beautifully illustrated with both drawings and photographs. It delves into the myths perpetrated by many major cosmetics companies without being hysterical and - most fascinating - goes into considerable detail about the latest cosmetics and medical research.

Toronto Star (ON)
SAT
TRAVEL, Saturday, November 30, 1985 636 mots, p. G2

Full marks for Mexico in drive to get us back

John Brehl Associate travel editor

Give Mexico marks for determination and stamina in trying to rebuild tourism, vitally important as the nation's second biggest business (after oil) and damaged by fears raised by this year's earthquake in Mexico City.

This week for the second time in a month big-wigs came to Toronto to tell that most of Mexico, including virtually all tourist destinations outside the capital, was untouched. "We still have our climate, scenery, hospitality, activities," said Santiago Medina Torres, secretary of tourism for the state of Guerrero, which includes Acapulco, Ixtapa and Taxco. He was one of 15 tourism executives from the state, who later went on to Montreal, Quebec city and four U.S. cities.

Trade, not alms

Alejandro Cervantes Delgado, governor of Guerrero, stressed improvements such as special tourist police, multilingual medical services, and machinery to sweep garbage out of coastal waters. A moving plea, after thanking Canada for emergency aid, was to ask not for charity but "people to come to vacation, in the normal way, to make jobs, to help us rebuild our economy."

Medina said Guerrero last year drew 200,000 Canadians, 10 per cent of the state's 2 million tourists, in turn half of Mexico's total. Tourism provides 70 per cent of Guerrero's income and more than 500,000 jobs.

He said Acapulco and Taxco were untouched by the quake; in Ixtapa one hotel will be closed for another six months and another hotel for another six weeks.

In the aftermath Mexico is a real tourist bargain, Medina said: 1,000 Acapulco rooms that were $30-35 now are $20 U.S., another 4,000 range from $30-$50 and the other 15,000 from there up. Other costs have not risen, he claims, because the peso has dropped 10 per cent since the earthquake. Packagers are doing specials, such as Thomson Vacations price cuts ranging up to $400 per couple. The visiting Mexicans were typically hospitable, with lively music and graceful, beautifully-gowned dancers - the performers all from Toronto - and dared that most perilous moment in the travel trade, when hors d'oeuvres are unveiled for travel agents and writers. Nimbleness is a mark of the trade and essential for limb and life. Air deregulation is paying off for skiers, says ski trip packager Robin Nasmith. His Skican Ltd. has arranged with Wardair to offer a week at Whistler/Blackcomb in B.C. for $595 per person double occupancy: air fare, choice of six hotels, ground transport, 7-day lift ticket. Limited to so-called low season: December (except the holiday), January and April, somewhat higher at other times. Blackcomb's been extended to offer North America's highest vertical drop - one mile. Nasmith says he's already had more than 500 deposits for January alone. The company's also taking 1,000 skiers to Europe and is the only Toronto operator running charters to a number of Colorado, Idaho and Wyoming resorts, he says.

Boy, do they love Paris! A recent article by a Toronto teacher which found fault with Paris drew a number of letters, mostly to differ. Not all. One said it was darned well time someone wrote the truth about the city. A well-written pro-Paris reply is printed in today's section. All of which may show again, in the hackneyed pun (this column knows no other kind and has no shame), that one man's meat is another's poisson.

We even received "the other side" to Hamiltonian Bill Guyatt's nostalgic account of a recent visit to Buffalo. Selina Appleby, of Niagara-on-the-Lake, had unhappy experiences recently from the moment she was hit by a spit ball on arrival at the bus terminal. What has become of the Buffalo she enjoyed 40 years ago as a teenager, she asks sadly? It's there somewhere, under the snow, one supposes.

Toronto Star (ON)
SUN
PERSPECTIVE, Sunday, December 1, 1985 830 mots, p. H5

Buchenwald PoWs seek pensions

Ron Lowman Toronto Star

Forty-one years ago, the Bitch of Buchenwald snapped her whip at Dave High and 26 other Canadian airmen, who twitched and wondered if she had marked them for death most horrible.

Ilse Koch, who hung herself in 1967 while serving a life sentence for atrocities committed in the infamous concentration camp, was one of the grievous blots on human history.

Add to symbols

Paradoxically, her most sadistic practice of killing tattooed prisoners so their skin could be used to make lampshades has become linked with symbols of remembrance in Denmark's Museum of Resistance. Now, because of a remarkable coincidence, the Canadians plan to add to those symbols and to seek compensation from the West German government.

The Copenhagen building is redolent with the horrors of Nazi occupation. Here a torture instrument used by the Gestapo; there a picture of execution by the SS of a Danish underground fighter. And on one wall are hung many lamps presented by individuals and groups in memory of the resistance.

On Friday, Dec. 13th, three unsuperstitious Canadian airmen will present a Canadian lamp for the museum to Danish Ambassador Per Fergo at his Ottawa residence.

The three members of the exclusive airmen's KLB (Koncentration Lager Buchenwald) club are Ed Carter-Edwards, 62, of Ancaster, Ont., a wireless operator/air gunner on a Halifax bomber and now retired after 42 years as an appliance assembler; J. Ewart Prudham, 72, navigator of a Lancaster from 419 (Moose) Squadron and Scarborough's retired treasurer, and Dave High, 63, wireless operator/air gunner on a Lancaster of 419 Squadron and Edmonton's retired assistant fire chief.

The parchment lampshade bears the words: Royal Canadian Air Force (RCAF), Buchenwald 1944, plus paintings of a Lancaster bomber and of two fighter aircraft - a Spitfire and Hurricane.

Below them are listed the names of all 27 Canadians who were among the 170 allied airmen held at Buchenwald in contravention of the Geneva rules regarding prisoners-of-war. The rest were Britons, Americans, Australians and New Zealanders.

15 survive today

Two Canadians died, one of typhus, in the inhuman camp and only 15 of the rest survive today. They include the first, and still president of the KLB club, Art Kinnis of Victoria. He was elected in Buchenwald and they haven't been able to hold another general meeting since.

Presentation of the Canadian lamp results from a chance 1982 meeting of a Canadian KLB member and a Dane at an international fishing seminar. The Dane knew one of 1,700 Danish policemen who had been tossed into Buchenwald by the Nazis because of their support for the resistance, sabotage and illegal presses and radios.

After 38 years, the link between the Canadians and the Danish police was re-established (in 1984, 10 Canadians and their wives attended a Copenhagen reunion held on the 40th anniversary of their stay in Buchenwald).

Carter-Edwards' memories of three months among the pitiful, living skeletons are vivid and nightmarish; eloquent rebuttals of the Jim Keegstras and Ernst Zundels of this world who claim the Holocaust, in which millions of Jews were executed, never happened.

"We all got the same treatment, except the airmen weren't roughed up," said Carter-Edwards. "Watery soup filled with maggots, very little horse meat, terrible sores all over, constant dysentery. We all lost 40-50 pounds."

He saw Jews beaten and shot "by the hundreds" every day and still has nightmares in which little children fall asleep in a gas chamber.

Different world

Prudham says what he saw in the camp was "unbelievable." He and his brother airmen were a sensation among the Jews because they had suddenly descended from a different world.

He recalls hearing of the brutal execution of allied agents on Sept. 9, 1944, in the cellar of Buchenwald's crematorium, where they were hung on meat hooks and slowly strangled. Two of them were John Macalister of Guelph and Frank Pickersgill, brother of former Liberal cabinet minister Jack Pickersgill.

High, like his two friends, bailed out of his bomber, was hidden by the French underground and then betrayed to the Gestapo. Wearing civilian clothes, he had his air force identity discs ripped from his neck in Fresnes Gestapo prison, near Paris.

Could be executed

In that state, the Gestapo could claim he was a spy, or saboteur, and execute him. But they sent him to Buchenwald, from which the German air force eventually extricated the airmen and sent them to a recognized prisoner-of-war camp at Sagan.

The badge that binds the airmen is a naked, winged foot symbolizing their barefoot condition in Buchenwald. The foot is chained to a ball bearing the letters KLB, with the whole mounted on a white star, which was the crest of the Allied invasion forces.

One thing the Canadians learned from the Danes: They're receiving monthly pensions from the West German government for their suffering in Buchenwald. Two months ago, the KLB club's Canadians made their applications to West Germany through the Canadian Department of External Affairs.

Toronto Star (ON)
SUN
PEOPLE, Sunday, December 1, 1985 1912 mots, p. D1

There's no frost on this fridge

Kevin Klose Washington Post

CHICAGO - CHICAGO - Amidst a media frenzy that is serving him up a la mode on the sports pages and celebrity television shows of the nation, William Anthony (the Refrigerator) Perry, all 304 pounds of him, is staying calm, collected and, well, frost-free.

"It's something new, new to me . . . everything, each and every day. But I'm just taking it day by day," said the man whose meat-locker bulk has almost overnight made him the biggest, most amiable symbol of power-through-appetite since Bill Cosby's Fat Albert.

In recent sports history in this increasingly sport-obsessed nation of spectators, there has not been a phenomenon quite like the Fridge, defensive tackle for the Chicago Bears. To be sure, there have been bigger humans as heroes: Muhammad Ali and Wilt the Stilt, both taller than Perry, come to mind. And there have been tougher ones, like Ty Cobb and Mean Joe Greene, and those more clever, more graceful, more awesome: Sugar Ray Leonard, Willie McGee, Michael Jordan.

But none quite as refreshing as this young man of good size and good cheer, modesty and decorum, picking his serene way through the mayhem of grim-visaged Sunday afternoon violence. Amid the weekly slow-mo spectacle of grace, elegance, mayhem, and hurt (will our retinas ever erase the ghastly scene of Joe Theismann's leg breaking in two?), the presence of Perry, the defensive tackle who also carries the ball and someday may throw a pass, adds an unexpected sense of sheer, heavyweight delight to the proceedings.

That he also happens to block, squash, bulldoze, clear, compact and steamroll has something to do with it, as does the fact that beneath the pads and padding there beats the heart of a chivalrous knight, ready to protect smaller teammates at the thud of a broken play.

What, for example, was the Fridge trying to do a couple of Sundays ago when, a few feet shy of the end zone of the hapless, hated Dallas Cowboys, he picked up Walter (Sweetness) Payton, the 204 lb. Bears running back, and tried to shot-put him across the goal line with the ball for another score?

"Oh, it was just my instinct," said the Fridge. "I was up there blocking and everybody was piling on Walter, and I didn't like that. So, you know, I went over and grabbed him and I just tried to get him in the end zone."

Had he tried to throw Payton over the line for the six points?

"No," said the Fridge in his soft, southern voice; "I didn't throw him . . . it was more than one or two guys on him, so I was just trying to get him in the end zone."

Instead, the deed got Perry a penalty for illegal aid to the runner.

"I didn't know what was going on," Payton remarked after the game.

"If they didn't call me for holding or something, I believe we both would have got into the end zone," the Fridge told the Chicago Tribune.

Aside from the slight difference of opinion, the world right now is just a big, gaptoothed laugh for the Fridge, whose upper right incisor disappeared a long, long time ago in a line of scrimmage far far away. "Everything's going well," he said in an interview at the Bears' headquarters in suburban Lake Forest a few days ago.

"Everything" has become a lot. Featured once in People magazine (a snide September article reported how he "waddled" into his first serious pro football practice), the Fridge has made guest appearances on the Today show, faced David Letterman late at night a few weeks ago and is scheduled for the Tonight show Dec. 17.

His business agents have been flooded with lucrative offers for endorsements of merchandise from appliances to extra-large clothing lines, to hamburgers. He has been given a crash course in television fundamentals, and together with phalanxes of Bears teammates, is learning firsthand the media blitz that an NFL won-loss record of 11-0 can touch off.

Among the milestones Perry is passing while headed toward a glowing financial balance sheet is this fundamental American achievement. He has just shot his first McDonald's commercial. Crain's Chicago Business, a local weekly, recently took note of the Fridge's presence in the marts of trade, in an article headlined, "Red-Hot Refrigerator Blasts into Promotional End Zone."

His wife "is loving" the media blitz. "She talks to the press and everything and she likes that."

Measured by any standard, the career of the 22-year-old Clemson University graduate is taking off. It has been that way ever since Mike Ditka, the Bears' head coach, appalled many of his aides by choosing the Fridge in the first round of the National Football League draft months ago. Perry was pleased, but held out for a hefty salary. When he finally came to the pre-season training camp, he had a four-year $1.35 million contract in his pocket.

He's been losing weight ever since.

The 10th of 12 children of Inez and Hollie Perry of Aiken, S.C., the Fridge weighed about 330 lbs. when he first reported. Even that was about 50 pounds below his salad days at Clemson. But the Bears' coaches were not impressed with the lighter version of their rookie.

Perry quickly found "there's nothing similar" between college football and the pro game. The very first day he practised, he lost 13 pounds - in the morning.

"Everything's different," he declared. "When I first came to the rookie camp, Clyde Enrich (the strength co-ordinator) and the trainer, they pushed me a whole lot so I could get in better shape."

The body-building program has dramatically changed the ratio of rubber tire to muscle, altering his profile. In fact, up close, wearing street clothes instead of lineman's armor, the Fridge doesn't look much different from any other hungry 6-2, 300-pound man you might happen upon at your favorite lunch counter.

"You watch what you eat," he said of his svelte new self, "and eat small portions, and the weight'll stay the same."

Gone are the gargantuan breakfasts of eggs, grits, sausage and orange-juice quarts. Gone are the 21-Big-Mac-Attack midday snacks. Gone are the thirst-quenching sessions that centred on 48 cans of beer.

Breakfast?

"No breakfast," he said firmly. "No breakfast at all."

Lunch?

"Maybe a salad, something like that." This was said with no detectable enthusiasm.

Dinner?

"Maybe a small portion of . . . like, a steak, and some salad. Diet Coke, something like that." The Fridge smiled pleasantly as he uttered those words. The weight training and muscle building have been so successful that he actually fretted during the impromptu inter-t+0 Continued on page ?? Continued from page D1

view over the things he was losing. This may be hard to swallow, but the Fridge has become a confirmed weight watcher in reverse.

"I don't know what I weigh today," he said with a trace of worry in his voice. "The last time I stepped on the scale I was 304, 305, around there. It's hanging around that area. I don't want to get no lower than what I am now . . . I don't want to lose my strength and lose what I have."

His worries mirror those of the rest of us. No one wants to see the Refrigerator become just another portable ice chest.

As the 1985 football season took shape, the public's awareness of the Fridge grew and grew. By November, the mere presence of No. 72 along the sidelines would bring an eager response from stadium crowds hopeful their newest love object would be deployed in the line.

Now, when the Fridge lurches forward for action, there is a rising roar from the crowd - Bears baiters as well Bears fans shouting, laughing, pointing together. It isn't only that they want to see the Fridge pulverize and pummel, although gridiron violence is as American as the apple pie Perry now spurns.

Cheerful helper

There is more. More than just the slightly unhealthy thrill of this huge man wheeling and charging in a sea of strangely huge men. It has to do with the fact that the rookie is cheerfully helping his coach, Ditka, break the rigid (and dull) rules of pro football - to test the envelope.

"It's Ditka's idea. He's a genius," said the Fridge. "That's what he says I (should) call him if he gets everything right, so he's a genius. He thought of everything."

And there is that as well . . . the Fridge's own unassuming nature, and his delight - totally devoid of arrogance - at his own accomplishments and unexpected success.

"I think they just accept me as I am," the Fridge said. "I'm just as I am, just a regular person. Not trying to imitate anybody. People just accept me as I am . . . I'm just William Perry."

This William Perry has been playing football continuously since the age of 7, when he joined a peewee league team in Aiken, a city of about 14,000 near the Savannah River. Ever since then, his world has been that of a dedicated, but not obsessed, athlete.

He was an All-American at Clemson, and a star his freshman year, when the Tigers were Atlantic Coast Conference champions, undefeated and ranked No. 1 in the country. He married his childhood sweetheart, Sherry Broadwater, four years ago, and they have a child, Latavia, who is 3.

For this William Perry, life is as much fun as it has ever been, more fun even than the year the Tigers were national champions. The fun is playing in the line, facing the other gladiators, nose to nose, helmet to helmet. The essence of football.

"It's what you're doing all your life. You go out there and you just have fun with what you're doing. You're the guy on the line instead of the guy running the ball. You just go out and play and just have fun with the whole thing . . . that's all there is to it.

"Everybody's relaxed on the team, everybody's just ready to play."

With his quiet voice and his pleasant, low-key modesty, the Fridge hardly seems the most ferocious member of a team that gritty, blue-collar Chicago cheers as the Monsters of the Midway.

Two personalities

"You have to have two personalities - one on the field and one off the field," he said. Even at age 22, he has spent so many years playing football that he seems easily able to make the transition between the world of practice and home life to the world of the Game. "I just put on my uniform and get ready to play," said the Fridge.

"You're getting paid to perform and you have to perform. And everything is just like a job. But you have a job that you have fun at, and it's what you've been dreaming about all your life. And you're having fun with it, each and every day, and that's nice.

"(Most people) go to work with a sad face. But here, you go to work with a fun face and just have fun with everybody. And you have fun playing the game on Sunday."

And there is, at last, something else as well that pleases the Fridge.

"When I first came (to the Bears), everybody was saying negative things about me and everything, and the whole thing's changed around. It's the other way, and you know, that's what you look forward to - people saying positive things about you, not negative."

Toronto Star (ON)
SUN
NEWS, Sunday, December 1, 1985 459 mots, p. A3

Mayor's shopping kicks off Food Share

Joseph Hall Toronto Star

Toronto Mayor Art Eggleton did some shopping for the city's poor at the St. Lawrence market yesterday.

Eggleton was there in support of Food Share, a new city-sponsored organization designed to co-ordinate and help promote Metro's 32 free-food depots.

The mayor helped haul out about 227 kilograms (500 pounds) of meat, fruit and vegetables donated by store owners in the market.

"There are about 100,000 people in Metro Toronto who need this food to survive," said Food-Share co-ordinator Katharine Rajczack.

The organisation will handle uncooked or canned foods she said, and ". . . will take calls from anyone . . . with surplus food and send someone out to pick it up and deliver it to one of four main depots."

Volunteer army

With a $20,000 grant from the city and a small army of volunteers, Food Share will try to direct the city's surplus food towards the people who need it most - Metro's hungry.

"Studies show about 30 per cent of all food is simply thrown out," Rajczack said.

But Rajczack stresses that the food her group will help distribute, is not garbage.

"Most of the food we get here is perfectly good, but the store owners just don't have the facilities to store it over the weekend," she said as she surveyed the market's overflowing bins.

Beginning tomorrow, the phones - 861-0311 - will be open and bus stop posters will go up all over Metro as Food Share kicks off its three-month test run.

"Many people would call this a Band-aid solution," Eggleton said. "But its a Band-aid that's vitally needed to stop the bleeding."

Acute problem

The mayor said hunger is becoming an "acute problem" in this city.

"It used to be transients who were the main users of the food depots. But now it's single mothers and children whose welfare cheques just don't make it to the end of the month," he said.

"It's ironic that in a city of plenty we have children who are going to bed hungry," he said. "But after paying rent and utility bills some people find they just don't have enough left for food."

Bev Barbeau who runs a Regent Park food depot is in charge of a three-child, fatherless household.

Barbeau, the 41-year-old founder of Regent Park's Sole Support Mothers food depot, said the groceries Eggleton delivered to her Belshaw Place storeroom "will help feed about 100 families tonight.

"I know what it's like to be hungry," she said. "Sometimes I just could not have gotten by without this kind of help."

Anyone wishing to make food donations or help out with pick-ups and deliveries can call Food Share at 861-0311 between 8 a.m. and 8 p.m., seven days a week.

Toronto Star (ON)
SUN
PERSPECTIVE, Sunday, December 1, 1985 1629 mots, p. H4

Bhopal gas leak tragedy completely avoidable

Sehdev Kumar Special to The Star

A year ago on the night of Dec. 2, at the pesticide-manufacturing plant of Union Carbide in Bhopal, India, the world's worst industrial accident occurred.

Although the Indian government put the official death toll from the gas leak at 1,754 people, it has not disputed other reports that as many as 2,500 died.

Other estimates - by the workers at the plant and by various relief organizations - place the figure of dead as high as 30,000.

The number listed as physically affected by the leak ranges from 100,000 to 320,000.

Perhaps the exact number of the dead will never be known, because those who died were the poorest of the poor and many of them were alone and homeless. In mass burials and cremations, sometimes whole families were wiped out, without a trace or memory left anywhere.

I was in India when the news of the accident broke. I was numbed by the details of the horror. In the middle of a cold night, in less than two hours, 40 tons of lethal gas, methyl isocyanate (MIC), had leaked out of the Union Carbide plant, turning the city of almost one million into a death chamber.

Epidemic feared

A week after the accident in Bhopal, I met a member of a team of the Central Bureau of Investigation of the Indian government. He was one of 20 men who had been flown to Bhopal within 12 hours of the accident. By the time he and his team had arrived, most of the dead had already been disposed of. It was feared that an epidemic might break out in the city and there were apprehensions that violence against the officials of Union Carbide and the government might be unleashed.

I asked him how many people had perished in the accident. "No less than 15,000," he said. "Why is it that nobody is saying so?" "It's election time . . . The dead are dead. Let's worry about the living and the dying."

It is true that the problem of coping with the unprecedented tragedy, for which the city, health officials and Union Carbide personnel had made no preparation, was overwhelming.

In all this, both the government and Union Carbide officials seemed much more concerned about face-saving than compiling systematic information and data about the extent of the tragedy.

A month earlier, on Oct. 31, prime minister Indira Gandhi had been assassinated and massive violence had erupted in many cities in India. Three weeks after the Bhopal tragedy, elections were being held all across India that could prove crucial to the country's future.

In the midst of this political turmoil, what happened in Bhopal seemed to many somewhat like a natural disaster.

But a natural disaster it was not. It was a fully man-made tragedy, completely avoidable. On Dec. 2, even as people were dying and fleeing the city by tens of thousands, the officials of Union Carbide in Bhopal kept denying that there was any leakage from their plant.

None of the six "fail-safe" systems at the plant that were meant to diffuse and neutralize any accidential leakage worked. Unlike its plant in West Virginia, Union Carbide's plant in Bhopal had no early-warning computer system. In fact, there have been suggestions that the Bhopal plant was outmoded and second-hand.

Even worse, as the doctors in the hospitals in Bhopal struggled frantically to find an antidote to the poisoning by some mysterious gas, about which they could gather no precise information, the medical personnel of Union Carbide kept reassuring them that the leaked gas was not "dangerous" and had "no long-term effects."

For many journalists, who had observed the working of the plant in Bhopal closely, the accident was no big surprise. Two years before the accident, the Indian weekly Prachand carried an article titled "Death Chamber of Union Carbide." The first paragraph was prophetic:

"The innocent people of Bhopal will perhaps not know at the time of going to sleep at night some day that they are not fated to see the next morning."

In the manufacture of carbonates, such hazardous chemicals as phosgene, chlorine, carbon monoxide and MIC are used as part of the process. In its earlier years, Union Carbide imported most of these chemicals from its parent company in the United States.

It was only in 1980 that the manufacture and use of the lethal gas MIC started in Bhopal. Right from the beginning, there were problems. Initially minor leakages occurred every now and then, but without any casualty.

On Dec. 26, 1981, however, a plant operator died because of accidental leakage of phosgene, and three others required hospital treatment. On Feb. 9, 1982, there was another phosgene leak and 24 people hovered between life and death for months.

In October, 1982, the MIC plant suffered a leak that caused panic when residents experienced respiratory trouble and watering eyes. Thousands started running for their lives and could return home only after eight hours.

In May, 1982, three American scientists were sent by Union Carbide to examine safety arrangements at Bhopal. Their report pinpointed some gross inadequacies in the plant. However, to the knowledge of all concerned, recommendations made by the company's own experts were never implemented.

The minister of labor of the state government, in turn, assured legislators who had raised the safety question more than once that a sum equivalent to about $25 million "has been invested in this unit. The factory is not a small stone that can be lifted elsewhere. There is no danger to Bhopal from it, nor will there ever be."

A few months after this assurance, in 1983, there were two accidents at the plant.

And then, on Dec. 2, 1984, the great cloud of white death hovered over Bhopal.

The tragedy was even more gory because, on the face ot it, it destroyed nothing except the people and the livestock. The buildings, roads, cars and trucks remained unaffected. Yet all sources of life - water, soil, agricultural produce, milk and meat - had been contaminated with poison.

Long-term effects on health and the environment are still not fully understood.

The tragedy of Bhopal has brought into focus, as nothing else has quite done before, the role and attitudes of the giant multinationals operating in the Third World.

There are hundreds of cases were business and environmental behavior, decidedly unethical and destructive and often prohibited by law in Europe and North America, is deliberately condoned and encouraged by the multinationals in the Third World. Through the subsidiaries, Third World countries are often employed as "pollution havens."

DDT exported

For instance, despite the 1977 ban on the manufacture and sale of DDT, the United States has been producing and exporting to the Third World some 2,000 tons of this highly toxic substance every year.

A recent study has revealed that on average each Indian consumes 0.27 milligrams of DDT with his meals ever day. Fruits, vegetables, dairy products, oil seeds and even baby food have been found to have unacceptable levels of contamination which can cause a variety of diseases, ranging from giddiness to cancer.

It is estimated that at least 3.5 million people suffer from poisoning in the Third World as a result of indiscriminate and careless handling of pesticides. Oxfam estimates the number to be much higher.

Multi-billion-dollar lawsuits against Union Carbide are currently being fought in the U.S. courts. Such cases have made the question of corporate responsibility for environmental protection and human health of vital importance.

In Bhopal, the closest relatives of the dead - in many cases, no close relatives were left alive - were given compensation equivalent to about $1,000; the injured received about $100. The claims the Indian government has filed in the U.S. courts are far greater than it is either willing or can afford to award to the victims.

Based on my experience working with such relief organizations in Bhopal as Friends of the Earth (India), Self-Employed Women's Association and Zahrili Gas Kand Morcha, it was apparent to me that the victims continued to be ignored and neglected by government officials.

Some of the activists, such as U.S.-educated biochemist Dr. Anil Sadgopal, who raised issues of environmental destruction in Bhopal and other parts of India, were severely maligned and harassed by government officials and business lobbies.

Being the poorest of the poor, such neglect that the victims now face is not very different from what they generally experience at other times. The worst affected are the women and children. Many women who were pregnant at the time of the accident have given birth to stillborn or deformed babies.

A large number of men and women are now severely restricted in their capacity to perform physical work - they feel exhausted after an hour's labor.

It is still not fully understood what the long-term effects are likely to be on the health of the people and environment. But one thing is certain: The victims have lost much of their will to live on.

Ordinary, everyday struggle for sheer survival - so apparent everywhere in India and in other Third World countries - has been unbearable for the victims of the Bhopal tragedy.

It has been called Bhopashima, alluding to Hiroshima where 40 years earlier those who had died in the atomic explosion were considered luckier than those who were maimed and continued to suffer.

The tragedy of Bhopal continues, not only for the people of the city but also for Mother Earth, with her many open wounds. Sehdev Kumar, a native of India, is a professor of man-environment studies at the University of Waterloo. He was studying environmental problems in India when the Bhopal disaster struck.

Toronto Star (ON)
FIN
NEWS, Monday, December 2, 1985 581 mots, p. A1

Wage cuts rejected despite A & P threat to close 28 stores

Pat McNenly Toronto Star

Workers at 93 New Dominion stores in Ontario have overwhelmingly rejected cost-cutting concessions despite warnings that it could cost their jobs.

They were told A & P, their new employer, is already closing eight of the stores and threatening to shut down 28 more.

The German-owned supermarket chain reportedly has lost more than $15 million since it bought the Dominion stores last April in a $143 million deal with Toronto financiers Conrad and Montegu Black.

But the Retail, Wholesale and Department Store Union announced today that members voted 99 per cent yesterday against making any concessions.

Ab Player, Ontario director, would not say how many of the 4,000 New Dominion employees voted.

"I guess it means more closings, all right," he said.

"But I think that these people over the past few years have had such a rough time in the closings of the old Dominion and New Dominion stores that they decided to fight them and take their lumps."

Player said the company had asked the union to grant concessions and when it refused had asked that the proposal be put to the employees.

He said the union is not going back to management. "The contract is going to remain in force until its termination on June 25, 1986," he said.

The union claims the company plan would destroy job security, allow the company to replace full-time with part-time employees and drastically reduce earnings.

Cut part-time rates

The company wants 18 to 29 per cent reductions in the part-time rate for new employees hired after Dec. 9. Instead of the current $4.93 an hour to start and $9.92 after 36 months, new employees would start at the $4 minimum wage and get $7 after 36 months.

Rates for full-time employees, which range from $7.15 to $12.55 for a cashier and $14.34 for a meat manager, would not be affected.

A & P also wants to remove a provision that allows employees to be laid off only because of lack of business or a store closing. That would mean management could lay off full-time employees at money-making stores and hire cheaper part-time workers, Player said.

Nearly 1,000 Local 414 New Dominion employees yesterday attended a closed meeting at the University of Toronto's Convocation Hall. Each was given a copy of a letter from company chairman E.C. Mossop to the union's Canadian director, Donald Collins, outlining the concessions sought.

"Substantial' losses

Mossop said sales at the New Dominion stores "have been beyond our worst expectation, reaching $15 million in losses for the first 22 weeks of operations.

"This financial drain cannot continue and, unless we are enabled to turn it around, many stores will have to close," he wrote.

Appended was a list of 28 stores, 10 in Metro and suburbs, which Mossop said "are losing substantial sums weekly."

If the proposed contract changes are met, Mossop said, the company will guarantee that 70 of the remaining stores will stay open for the life of the union agreements, which expire next year.

Mossop refused comment on the letter when contacted yesterday. He could not be reached today.

Union members at Convocation Hall angrily attacked the company's proposals.

The company "screwed us to the wall" when concessions were granted on an earlier occasion, one employee said.

"Let's be manly and womanly enough and tell them to stuff it," said an older woman employee.

Toronto Star (ON)
FIN
BUSINESS TODAY, Tuesday, December 3, 1985 687 mots, p. E18

Europeans turn thumbs down on our meat packing standards

CP

WINNIPEG - WINNIPEG (CP) - European meat-packing inspectors who toured 57 Canadian plants this year have found that many don't meet their standards.

The owner of one plant in Manitoba - where four meat-packing operations were inspected - said he may have to spend up to $1 million on renovations if he wants to continue exporting to Europe.

Three teams

The alternative would be to close the plant, said Brian Lenton, co-owner of Plains Processing Ltd. in Carman, Man.

Roy Christensen, spokesman for the European Economic Community's delegation in Ottawa, said three teams of inspectors visited the plants during the spring and summer.

"There were quite a few Canadian plants not up to (European) standards," Christensen said, adding that Europe has stiffer requirements for meat-packing operations than Canada.

Although inspectors have given their preliminary findings to the Canadian government, a final report on the voluntary inspections won't be ready until next year.

The European standards were adopted in 1972, but Christensen said it hasn't been decided yet when they will be enforced for Canadian imports.

A spokesman for Agriculture Canada said, however, the non-conformity to European standards doesn't mean Canadian meat is unsafe or bad.

The spokesman said many of the European rules relate to the construction of packing plants and have no bearing on product quality.

Christensen said two common failings in Canadian plants are insufficient hosing down of the floors and removal of the animal's guts on the killing floor - a prohibited practice in Europe.

Jacques Messier, an Agriculture Canada spokesman in Ottawa, said he believes many of the European standards are designed to act as non-tariff trade barriers rather than measures to ensure sanitation.

Given the experience of other countries, there's not much room for optimism about many Canadian plants being authorized to export to Europe, Messier said.

Americans failed

The Common Market will begin enforcing its standards on U.S. imports next October, a move that is expected to curtail much of the U.S. export industry.

European inspectors found more than 400 American plants didn't meet their standards during recent visits.

The four Manitoba plants inspected were Canada Packers and J. M. Schneider Inc. - both of Winnipeg - along with Plains Processing and Winkler Wholesale Meats.

Although Christensen didn't know the results of the Manitoba inspections, spokesmen for three of the plants said they were given a long list of items the Europeans want changed in their operations.

Lenton estimated it would cost between $500,000 and $1 million to bring his Carman plant up to European standards.

He said he hasn't decided whether to go ahead with the renovations or simply fold his business.

Plains Processing produces horsemeat, mainly for sale to Belgium, France and Japan. It exports between 18,000 kilograms (40,000 pounds) and 27,000 kilograms (60,000 pounds) a week and Lenton said it would be difficult to operate without access to the European market.

The company employs about 15 people and processes 175 to 200 horses a week.

Bill McLean, manager of the Schneider's plant in Winnipeg's southeast end, said no decision has been made on whether to make the renovations to comply with European standards.

"In some cases, I don't think a hospital could meet their requirements," he said.

Wood banned

The European inspectors do not want any wood in the plant, including the animal pens, he noted. They feel it may be a breeding ground for bacteria, but Canadian inspectors have never had such qualms.

Canada Packers has not decided about renovations either, spokesman Murray Stewart said.

Messier said Canada has been negotiating with the Common Market for 13 years to try to change some of their standards because "some of them don't make any sense."

He said one of the European requirements is for all walls in plants to be white. Animal pens also must be washed and disinfected, which is difficult to do in Canada's winter climate, he said.

The final decision on each of the 57 plants will be made at the European Common Market's headquarters in Brussels next year, Messier said.

Toronto Star (ON)
FIN
NEWS, Tuesday, December 3, 1985 362 mots, p. A4

Supermarket workers say jobs 'doomed'

Workers at two New Dominion stores being closed in Toronto claim their jobs are "doomed," but they disagree about who is to blame.

Rita Hill, a meat wrapper and union steward at the Rogers Rd. store that is scheduled to close Jan. 11, said yesterday that A & P would have have closed as many as 28 more stores even if the workers had accepted cost-cutting concessions asked for by the company.

"With or without the concessions, everybody here knows the stores have just gone down the tubes," she said.

But Walter Dool, a part-time worker at the store who retired from Dominion in 1983, said the union is responsible for the fate of the workers.

"Those bastards in the union have done nothing for these people," he said.

Earlier, the Retail, Wholesale and Department Store union announced that members at 86 New Dominion stores in Ontario voted 99 per cent against making any concessions.

The German-owned supermarket chain - already closing eight of the stores and threatening to shut down 28 more unless the union agrees to grant concessions - reportedly has lost more than $15 million since it bought the Dominion stores last April in a $143 million deal with Toronto financiers Conrad and Montegu Black.

Union "napping'

Hill, who has worked in Dominion stores for 25 years and currently earns $12.55 an hour, said her new employer "caught the union napping when Dominion went under."

"They'll tranfer us to the other stores, close them, and then we'll be out on the streets," she said.

"I don't know what to do and neither does anybody else."

Dool, 66, said he feels "pretty lucky compared to these people who are losing their jobs and their pensions."

Don Rumble, meat manager at the Eglinton Ave. store that is scheduled to close and a 20-year employee with Dominion stores, said it is the fourth store he's worked at that is closing in the past four years.

He said that he rejected the cost-cutting concessions because "it wouldn't make one bit of difference."

"I would think all the stores will go under regardless of any concessions we make."

Toronto Star (ON)
ME3
NEWS, Tuesday, December 3, 1985 649 mots, p. A1

Union votes to defy A & P closing threat

Pat McNenly Toronto Star

Angry employees at New Dominion stores have voted 99 per cent to reject cost-cutting measures that the money-losing supermarket chain says are needed to survive.

The vote, in a weekend secret ballot, came despite a warning from the head of the 92-store chain that, unless the union concessions were made, another 28 stores might have to close - in addition to eight now scheduled to close - because of heavy operating losses.

The stores were bought in April by the A & P chain as part of a $143 million deal with financiers Conrad and Montegu Black.

Before the vote, company chairman E.C. Mossop told employees that sales since the takeover had been far worse than expected and resulted in losses of $15 million in the first 22 weeks of operation. He said the changes wanted would permit the New Dominion operation "to survive and

ultimately prosper. Without those changes, it cannot."

The company was informed of the vote immediately after the balloting but had no comment.

"Mr. Mossop has no comment today," reporters were told.

Fear of layoffs

Ab Player, Ontario director of the Retail, Wholesale and Department Store Union, said the one-sided vote was due to the layoffs and uncertainty in what had once been Canada's biggest and richest supermarket chain.

"These people over the past few years have had such a rough time in the closings of the old Dominion and the New Dominion stores that they decided to fight them and take their lumps," Player said, after the ballots were counted yesterday.

"I guess it means more (store) closings, all right," he added.

The union leader said more than half of the nearly 4,000 New Dominion employees in the union had voted. The union represents employees in 86 of the stores. Store employees attending the union vote meeting on Sunday at the University of Toronto's Convocation Hall were given lists of eight stores scheduled to close between Dec. 7 and Jan. 11 and another 28 which, according to Mossop, "are losing substantial sums weekly."

From 50 to 100 jobs are at stake in each store facing closing, Player said.

He said employees of the eight stores - two of which are in Metro - have known for six weeks they were going to close.

The Toronto stores that are closing are at 550 Eglinton Ave. W., on Dec. 7, and at 601 Rogers Rd., on Dec. 17. The Lakeshore Rd. store in Misssissauga will close on Dec. 7.

Other stores scheduled to close are in Peterborough, Sault Ste. Marie, London, Belleville and St. Thomas.

Running losses

Of the stores running substantial losses, 11 are in Metro or the surrounding communities. These are located at 243 Alberta Ave. in Toronto, 747 Don Mills Parkway in Don Mills, 3855 Jane St. in Etobicoke, 300 John St. in Thornhill, 499 Main St., 824 Sandalwood Parkway and 227 Vodden St. in Brampton, 377 Burnhamthorpe Rd. and 4141 Dixie Rd. in Mississagua, on Rebecca St.in Oakville, and 30 Yonge St. in Newmarket.

Four are in Ottawa, two each in Hamilton, Sudbury and Sault Ste Marie and one in Burlington, Milton, Orleans, Hanmer, Brantford, North Bay and Dundas.

In his letter, Mossop told employees if they granted the changes sought in the union contract, the company would guarantee 70 of the stores would remain open until the the current contract expires next June.

The German-owned chain wanted reductions of from 18 to 29 per cent in the part-time rate for new employees hired and other changes, which the union claimed would destroy job security and allow the company to replace full-time workers with part-time workers.

At present, part-time workers make a top of $9.92 and hour and full-time rates range from $7.15 to $12.55 and hour for a cashier to $14.34 for a meat manager.

Toronto Star (ON)
FIN
REVIEW, Tuesday, December 3, 1985 378 mots, p. C4

Artistic Chinese fare

Pat Orwen

What sets OHH Kitchen apart from most other oriental restaurants is the absence of monosodium glutamate (MSG) in the food. This seasoning, common to Oriental cooking, has caused severe allergic reactions in some people. So many Chinese food connoisseurs routinely request it be omitted that OHH Kitchen was opened four months ago offering all its dishes served this way.

The service here is excellent, and the atmosphere cozy.

The menu offers a variety of Chinese specialties. The owners term it Hong Kong-style food. And though we concluded this meal was more expensive than the Chinese meals we are accustomed to, it was fresh, and artistically prepared.

We decided on shredded duck ($2.25) and won ton soup ($1.75). Finding after a couple of spoonfuls that the duck soup was too greasy and bland, I passed it to my partner who pronounced it acceptable to his palate. I tasted his won ton, finding it too bland as well, but he again stubbornly insisted it was fine.

Next, we ordered two deep fried crab claws ($1.95 each) and barbecue pork tenderloin ($2.50). We both termed the crab, served with lettuce and a spicy sauce, slightly tastless, but we agreed the delicate thin slices of pork also with shredded lettuce were excellent.

There was no disagreement on the main courses. The shredded lamb (they substituted beef because they had run out of lamb) with satay sauce ($8.95) was pleasantly spicy.

Sliced chicken with pineapple ($8.95) arrived in half a fresh pineapple, its contents sliced with the chicken and mixed with an exquisite tangy sauce.

Our deep fried egg noodles with meat and seafood ($5.25) were like the other dishes, pleasantly spicy and so filling we couldn't finish them. We finished with Chinese tea (85 cents) and a fine light serving of glazed bananas for two ($5.25). Our meal with tax and tip came to $58.28. - Pat Orwen

The Star's daily restaurant review

TABLE FOR TWO OHH Kitchen 23 Baldwin St. 597-0837 Chinese; seats 84; open 11 a.m. to 11 p.m. Monday to Friday, Saturday and Sunday 5 to 11 p.m. Entrees $6.25 to $12.50; full licence; non-smoking seating. No wheelchair access. Major cards accepted.

Toronto Star (ON)
FIN
FOOD, Wednesday, December 4, 1985 288 mots, p. D2

Meat loaf a hearty oven supper

Hearty oven suppers hit the spot on blustery December days and, best of all, are easy on pre-Christmas food budgets. Ground beef, sausages and potatoes are well-priced at many supermarkets this week, so families can plan on meat loaf and scalloped potatoes for supper. The best meat loaves are highly seasoned, firm and made with a mixture of meats. This one comes from James Beard's American Cookery (Little, Brown and Company, $32.95/$20.50). Favorite Meat Loaf 2 lbs (1 kg) ground beef 1 lb (500g) ground pork (sausage meat will do) 2 garlic cloves, finely chopped 1 large onion, finely chopped 1 to 1 1/2 tsp salt 1 tsp freshly ground pepper 1 tsp dried thyme 1 tsp dried savory

1/2 cup bread crumbs 2 eggs, lightly beaten

Bacon or salt pork cut in strips

Preheat oven to 350 degrees F. Thoroughly blend meats, garlic, onion, seasonings and crumbs. Add eggs and blend again. Arrange bacon or salt pork on the bottom of a shallow baking pan or dish, 1 to 1 1/2 inches deep. Form meat into a loaf and lay it upon the bacon strips. Lay a few additional strips of bacon across the top of the loaf. Bake 1 to 1 1/2 hours or until a meat thermometer inserted in the centre reaches 150 degrees. Baste several times during the baking. Serve hot with a tomato sauce and scalloped potatoes, or cold with mustard and a salad.

Note: If you want to add hard-cooked eggs to the meat loaf, arrange half the meat mixture in the pan and then top with a row of hard-cooked eggs. Cover with remaining meat. Bake as above.

Toronto Star (ON)
FIN
FOOD, Wednesday, December 4, 1985 630 mots, p. D6

Mincemeat recipe a legacy

Mary McGrath Toronto Star

Some things never change, no matter what else comes along. Mincemeat pies and tarts, as popular at Christmas now as they were in grandmother's day, are a perfect example. Marjorie Smith of Ottawa makes mincemeat from a recipe brought from England by her great-great-grandmother, Eliza Harris, who moved to Templeton, Que., also called Ste. Rose de Lima, in 1812. Smith's sister, N. Godwin of Scarborough, saw a request for an old-fashioned mincemeat recipe in this column and sent it along. Eliza Harris' Mincemeat 5 lbs lean beef

1/4 bushel apples 5 lb raisins 4 lb currants 2 lb brown sugar 1 gallon apple cider 1 lb suet

Salt, cloves, cinnamon and nutmeg Boil or roast beef. Wash and peel apples. Put meat, apples and raisins through a food chopper. Add currants, brown sugar, apple cider and suet to meat mixture in a large crock. Season with salt, cloves, cinnamon and nutmeg. Keep covered and stir every day. Leave in crock until mixture has a tart taste. Put in containers and freeze. Sharon MacCoubrey's Tomato Soup Cake Tomato soup gives spice cake a rich moistness and Sharon MacCoubrey of Nobel sent her favorite recipe for Mrs. Culp. 3 cups all-purpose flour 1 tbsp baking powder 1 tsp cinnamon 1 tsp grated nutmeg 1 tsp ground cloves

3/4 cup shortening 1 1/4 cups granulated sugar 2 eggs 1 10-oz can condensed tomato soup

3/4 cup water 1 tsp baking soda

3/4 cup raisins Preheat oven to 350 degrees F. Mix flour, baking powder and spices. Cream shortening, sugar and eggs together until fluffy. Mix soup, water and baking soda. Let sit for a few minutes, then stir into shortening mixture. Stir in dry ingredients and raisins. Spoon batter into a greased 13- by 9-inch pan. Bake 55 minutes or until golden brown. Hazel Carswell's Frozen Zucchini Salad Be sure to clip this recipe if you like pickles and plan to grow zucchini next year. Hazel Carswell of Bracebridge sent it to Recipe Exchange when she read that Thelma Hanlon of Azilda was looking for interesting ways to use zucchini. 12 cups thinly sliced zucchini 1 large onion, thinly sliced 2 tbsp pickling salt

3/4 cup white vinegar

3/4 cup granulated sugar

3/4 cup vegetable oil 1 tbsp chopped fresh dill

1 tsp dried dill weed Slice zucchini and onion into a large bowl. Sprinkle with salt, set aside for 2 hours. Drain thoroughly. Spoon into jars. Combine vinegar, sugar, oil and dill. Cover zucchini and onion with vinegar mixture. Refrigerate or freeze for 2 weeks. Cheese spread Muriel Norris of R.R. 3 Shelburne says this cheese spread is delicious and she wants to share the recipe with C. Howden of Mississsauga. 3 eggs, well beaten

3/4 cup granulated sugar

1/2 cup butter 3 tsp dry mustard 1 tsp salt 1 cup vinegar

1/4 lb cream cheese

1/4 cup cream 1 small tin pimiento, finely chopped 2 fresh tomatoes, peeled and finely chopped

1 green pepper, finely chopped Combine eggs, sugar, butter, mustard and salt in the top of a double boiler. Cook, stirring, over simmering water until mixture thickens. Stir in vinegar, cheese and cream. Put pimiento, tomatoes and green pepper through a food chopper; add to mixture. When mixture is very hot, remove from heat and pour into jars. Cover and refrigerate.

Mrs. R.S. Broadhead of Bramalea is interested in a recipe for a raisin and carrot salad.

These recipes are not tested in The Star kitchen. Send requests and recipes to Recipe Exchange, Star Test Kitchen, Toronto Star, One Yonge St., Toronto M5E 1E6. We regret that requests cannot be taken over the phone and that letters cannot receive a personal reply.

Toronto Star (ON)
FIN
FOOD, Wednesday, December 4, 1985 772 mots, p. D10

Turkey isn't the only game in town on Christmas Day

Barbara Wickens Canadian Press

It will soon be the season to be jolly, to deck the halls with boughs of holly and to cook a Christmas lobster.

Lobster?

"I sell the stuff till it comes out of my teeth," says Jim Michael, owner of Jim's Seafood Shoppe in Winnipeg, about as far inland as a lobster can get. "It's a special time and people are splurging."

Those tired of eating turkey year after year - but still wanting to celebrate - buy the fresh lobsters for about $14 each, Michael says.

Lobster and other seafood, such as crab, clams and mussels, are also popular closer to their natural habitat.

"The (bright red) lobster does lend itself to the celebration and the festive dinner," says Grant Stonehouse of Clearwater Lobsters Ltd. in Halifax, adding the holiday season is his busiest time of year.

Traditional dinner

While the traditional turkey dinner - complete with stuffing, gravy and cranberries - continues to gobble up a major share of the holiday food dollar, it is not the only thing Canadians eat at Christmas.

Those from other cultures may eat from their native lands, while vegetarians look for meatless alternatives.

Don Bell, public affairs manager in Vancouver for Safeway B.C., says turkey and ham are their best sellers at Christmas. However, they stock goat for Portuguese and East Indian customers and duck and squid for Chinese New Year.

Vegetarians can eat special casseroles or nut roasts, which combine ground nuts, bread crumbs and sometimes eggs with a vegetable sauce, says Barbara Jackson, founding president of the Vegetarian Association of Toronto.

Vegetarians in Montreal can go to l'Herberie, a vegetarian restaurant serving tofurkey, made from tofu. It comes with gravy but isn't stuffed, says owner Mark Fagen.

Many restaurants remaining open on Christmas will also find the demand isn't strictly for turkey.

Peter Maladrakis, manager of the Velvet Glove Restaurant in the Westin Hotel in Winnipeg, says it's full each Christmas with mainly local customers - many of them repeaters. Few of them want the traditional turkey dinner and so far he has had no requests for it, Maladrakis said.

For a traditional Quebecois menu, Les Filles du Roy in Montreal is throwing a spread including rabbit cooked in white wine, stuffed turkey, roast ham glazed with maple syrup, fried oysters, baked pork and beans, pig knuckles, veal with rice and meatball stew.

Quebecers are called the world's champion sugar consumers and the dessert menu indicates why: It has no fewer than 12 items, including sugar pie, a maple syrup "grand-pere," maple syrup eggs, Yuletide logcake and strawberry pie.

Good supply

But in Edmonton, Rolf Buecken, food and beverage manager of the Chateau Lacombe, says about 75 per cent of people who eat dinner at the hotel opt for the turkey dinner.

For those cooking Christmas dinner at home, supplies of turkey are a little better than last year, says the general manager of the Canadian Turkey Marketing Agency in Brampton, Ont.

"There should be nobody complaining about not getting a reasonably priced turkey this year," says Ken Crawford.

He explains the agency, which represents about 670 turkey producers across Canada, does not set wholesale or retail prices. However, because it has cost less to produce turkeys this year, those reductions should likely be passed down the line to consumers.

Until a few years ago, frozen birds represented about 90 per cent of turkey sales but there has been a trend to fresh recently, Crawford says, adding it is too soon to have precise figures.

While Ontario and Quebec are the biggest turkey-producing provinces, Nova Scotia and New Brunswick eat the most per capita, averaging 4.5 kilograms a person a year, he says.

Lois Arnold, a Toronto member of the Ontario Dietetic Association, said turkey is easy to digest and stacks up well nutritionally. The little fat it has is attached to the skin, which can be easily removed.

Fresh and frozen birds are about the same nutritionally, although some moisture may be lost during freezing and thawing, she says.

Those wanting to avoid excess calories should not cook self-basting turkeys, which have extra fat added, Arnold says.

These turkeys are aimed at cooks worried about overcooking the meat, but the best way to avoid that is to use a meat thermometer inserted in to the thigh while cooking the turkey.

Roasting isn't the only way to go. John Wong, executive director of the Chinese cultural centre in Vancouver, says "most Chinese-Canadians living in the area will be eating turkey, the only difference being that it will probably be barbecued."

Toronto Star (ON)
FIN
NEWS, Wednesday, December 4, 1985 179 mots, p. C17

Burglars fail to blow safe in fruit market near Markham

A Markham-area businessman plans to move his grocery store safe to a more conspicuous spot after burglars attempted to blow it up.

Mario Di Maio said a small explosion damaged the safe and knocked off the dial but failed to open small metal safe at the Markham Fruit Market.

Spent hours

York Region police, with the help of the Metro police explosive disposal unit, spent hours yesterday morning applying chemicals to neutralize nitroglycerin, an explosive substance found spilled on the floor near the safe.

It is believed the store was broken into sometime between Sunday night and early yesterday morning. Police have no suspects in custody.

Cemented to floor

Di Maio, 44, said meat, cigarettes and other items were stolen from the store on Highway 48. No money was taken.

The small safe, cemented to the floor, is at the front of the store and can be seen through the window. But Di Maio said he will likely move it to a spot even more easily seen by passersby.

Toronto Star (ON)
FIN
FOOD, Wednesday, December 4, 1985 939 mots, p. D5

Passion for Transylvanian cuisine is put into print

Margaret Sheridan Chicago Tribune

CHICAGO - CHICAGO - Calf brains with rosemary. Stewed tripe with lemon. Blood sausage. "Slushy" cabbage.

Hardly romantic-sounding stuff. Yet when Paul Kovi talks about Transylvanian cooking - pastries called "pillowcases," a soup christened "white ruffled petticoat," his penchant for paprika and his passion for poppyseed strudel, one hears in his velvet voice the pop of a champagne cork.

Celebrate is what he does in his new book, Paul Kovi's Transylvanian Cuisine (Crown, $15.95). In it, the co-owner of New York's Four Seasons restaurant exalts the culture of Transylvania.

The sumptuous work is more than a cookbook. Through essays, poems and stories, several contemporary Transylvanian writers join Kovi in painting a picture of the country's history, gastronomy, legend and lore. The bibliography alone, 11 pages, will delight scholars and those curious to learn more about the region in northern Romania inhabited by Hungarians, Romanians, Saxon-Germans and Armenians.

Kovi, elegant in a suede trench coat and navy blazer, looks more like an international entrepreneur than the son of a farmer, a political scrapper who at 22 was asked to leave his homeland.

En route to America, he earned his keep doing restaurant work and playing competitive soccer in Italy. He launched his American food career in the early '50s, when he got a job in the banquet-catering office of the Waldorf Astoria in New York.

In explaining why he wrote the book, a sense of mission comes into his voice.

"In several decades, this region and its tradition will be extinct. Politics will wipe it out, and those writers will never be known to the western world. I feel I owe my country something for giving me so much. This book is my love work."

He began digging for his culinary roots 25 years ago and the idea of writing a book came 12 years later. Over the years he collected 20,000 recipes, commuting between New York and his homeland, scouring villages, talking with home cooks and their grandmothers, pouring over heirloom cookbooks. He opened doors with gift bottles of wine ("I always travel with two"). If he were unfamiliar with a village, he would befriend college students from the area, who in turn would escort him home.

The recipes represent the true flavor of Transylvanian cuisine, with first courses such as pike roe salad and Armenian meat turnovers, rib-sticking soups that exalt pork and dairy products and fish entres that revolve around carp, pike and trout.

The chapter on breads and sweets intrigues with such diversity as cabbage dough cakes, cornmeal mush, walnut scones and noodles with almonds.

But the book has problems: For cooks who need precise measurements, times and oven temperatures, it comes up short.

Recipes are arranged on the page like stanzas of poetry, beautiful to the eye but tough for less-experienced cooks to follow.

Preparation steps are not numbered; pans sizes and yields not given. Asked about the format, Kovi defends it, insisting, "This is a story book filled with little poems. Even the recipes are poems."

In using the recipes, it helps to be an experienced cook. Only then can one figure out what temperature produces a moderate oven, how to work with filo dough, what baking strudel "until done" means and how long it takes to saut leeks "until glossy." But a pinch of paprika? How to crush poppyseeds? This lack of detail proves unnerving.

"The style of cooking I'm talking about," Kovi says, "the recipes I've featured, come from generations of home cooks. They cook with a pinch-of-this, splash of that."

He cites his mother as an example:

"She still cooks on a wood-burning stove. Do you think I'm going to stick my hand in the fire to see if it's 350 or 500 degrees?"

In an interview, Kovi, a bachelor, sets off roman candles. He touches on many topics and absorbs the listener with his talent as a story teller. On champagne, cooking, romance:

"I love to cook at home. When I do I always have a small glass of champagne next to me. My favorites? An Italian one that is light and fruity; it forces itself on you. Perrier Jouet rose, Dom Perignon and Cremant de Cramant, a champagne more silky than dry. When I have a lady friend over, I have a high chair in my kitchen painted fire-engine red. I put the lady there, give her a large glass of champagne and I cook. It's okay if she criticizes." On the North American view of Transylvania:

"It's all Dracula, blood, vampires. Hollywood has gotten very rich on those bat stories. They really started as fairy tales devised in the 15th century in western Catholic Europe. Priests used to go to rich people's houses and tell fairy tales for entertainment. Those stories were intended to scare the young girls from going out at night." On the high calorie-high fat reputation of Transylvanian cooking:

"Lard is our principle fat because in that part of the world pork is so important. There is some butter and very little oil. Oil only came some 30 years ago. In my recipes, cooks can substitute vegetable oil and get the same results but with a lighter consistency than lard. This food is not concerned with calories. As James Beard said about desserts, "Anyone who is counting calories in a dessert is like a tart looking at her watch." On poppyseed strudel:

"My favorite. If I hear that there is a girl in Chile who makes the greatest poppyseed strudel, I would walk from here to Chile to have the best. Then I would marry her immediately."

Toronto Star (ON)
FIN
FOOD, Wednesday, December 4, 1985 1110 mots, p. D14

Try tandoori food at home using chicken and vegetables

Tandoori. The name evokes exotic images of brilliantly colored diaphanous silks, gold and silver filigree, rubies and diamonds. But if you know what tandoori really means, it would make you sniff the air for the wonderful aromas of baked bread and barbecued chicken.

The tandoor, an oven in which an entire category of foods originating in the North West frontier of India (now in Pakistan) are cooked, is probably one of the oldest ovens known to man. However, versions of the 4,000-year-old tandoor have travelled throughout the Near East, Middle East and North Africa.

The tandoor is a free-standing (or sometimes built-in) clay pit about five feet deep. The concentration of heat circulating in its cavity (the opening is about 1 1/2 feet) requires foods to cook vertically, or against the red-hot sides of the oven, which may explain the invention of long skewers and the creation of kebabs. Meat, fish or poultry is marinated and threaded on long metal skewers that are then plunged vertically into the pit where they sear to tender perfection.

If you are wondering if tandoori can be prepared at home, the answer, happily, is yes. Tandoori is a great dish for parties since much of the preparation can be done ahead.

The choice of chicken cuts to use is up to the cook. The chicken marinates in a spiced yogurt mixture that includes a blend known as deghi mirch, which provides the red coloring in tandoori meats. This blend and other Indian spices can be purchased at most Middle Eastern or Indian grocery stores.

The marinating takes several hours or, preferably, can be done overnight. The chicken is then baked at highest oven heat until tender. And tender it will be.

Starting off a tandoori meal is usually tikka, an appetizer made by skewering yogurt-marinated cubed chicken or fillets of chicken and cooking them as you would tandoori chicken.

The naan, which is brushed with a yogurt-and-poppy seed mixture before baking, is one of several breads made in tandoori ovens. The bread is puffy, light and airy, and dries rather quickly, so it is best eaten fresh from the oven. It, too, is easily adapted for the home oven. Highest possible heat on the oven and close watching are required.

For a tandoori meal, start with tikka, the skewered chicken-cube appetizer. Tikka is usually dipped in chutney of various types.

The tandoori chicken is accompanied by vegetable dishes commonly served with a North Indian tandoori meal.

In one recipe, spinach is tossed with a white cheese called paneer, usually made at home. Feta cheese is a suitable substitute. A cauliflower-and-potato dish spiced with chili powder, ginger, cumin and turmeric also is a popular side dish for tandoori chicken.

Yogurt is an essential part of any meal. It is used as a topping for the vegetables or eaten by itself to freshen the palate periodically.

Dessert and Indian tea are musts and are fairly easy to prepare for an authentic touch.

Gulab Jamun is a fritter dessert, which is also served during Diwali, the festival of lights similar to Christmas.

In this country, the Gulab Jamun can be made with a shortcut ingredient, buttermilk baking mix, because of its proximity in texture and taste to the flour blend found in India. The fried balls can be dusted with powdered sugar, soaked in syrup or eaten plain, which is not generally done by Indians. They can be a highly nutritious dessert to keep in mind for after-school snacks for children or coffee-hour dessert. Their high milk content, in the form of dry and whole milk, makes the sweet an excellent source of protein and calcium.

Indian tea is made by boiling water spiced with cardamom pods and adding tea bags. The meal should be fairly manageable, with much of it prepared ahead of time. Tandoori Chicken 4 lbs breasts and thighs

1/2 cup yogurt 2 tbsp lemon juice 2 tbsp oil salt 1 tbsp ground cumin 1 tbsp ground coriander 1 tsp paprika (deghi mirch) 1 tsp garlic powder 1 tsp onion powder 1 tsp ground ginger 1 red onion, sliced 1 tomato, sliced 1 lemon, cut into wedges

1 sprig parsley

Place chicken pieces in shallow pan. Combine yogurt, lemon juice, oil, salt, cumin, coriander, paprika, garlic powder, onion powder, ginger, onion, tomato, lemon and parsley. Blend well. Pour over chicken pieces and turn to coat well with marinade. Cover and let marinate in refrigerate overnight. Place chicken pieces in single layer on baking pan, shaking off excess marinade. Bake or broil 35 to 40 minutes, turning once. Makes 8 to 12 servings. Chicken Tikkas 2 lbs boneless chicken breasts and fillets 2 to 3 tbsp yogurt 1 tbsp lemon juice

1/2 tsp paprika (deghi mirch)

1/2 tsp garlic powder

1/2 tsp ground ginger salt

2 tbsp melted butter or margarine

Cut boneless chicken into cubes and place in bowl. Combine yogurt, lemon juice, paprika, garlic powder, ginger and season to taste with salt. Pour over chicken. Turn chicken to coat well with marinade. Place on baking pan, shaking off excess marinade. Bake or broil 10 to 12 minutes, turning once, basting with melted butter to keep moist. Makes 12 appetizer servings. Naan (Tandoori bread) 4 cups flour 1 tsp sugar Dash salt 2 eggs 1 cup milk Dash baking soda Water

1/2 cup yogurt 1 tsp black caraway seeds (kalunji)

1 tsp white poppy seeds (khas khas)

Mix flour, sugar and salt in large bowl. Make well in centre. Slightly mix eggs, milk and soda in small bowl. Pour into well. Mix in flour mixture, adding about cup water as needed to make soft dough. Knead until dough is soft and pliable. Pinch off 8 equal pieces of dough. Roll out onto floured board. Continue with other pieces of dough. Place on baking sheet. Blend together yogurt, black caraway seeds and white poppy seeds. Brush over dough. Place in middle rack of oven and bake at 500 degrees F or broil 5 minutes. Makes 8 loaves. Palak Paneer (Spinach and Cheese) 1 onion, chopped 1 (1-inch) piece ginger root, minced 2 cloves garlic, minced Oil 2 lbs spinach, cleaned and chopped

1/2 feta cheese, cubed

Saut onion, ginger root and garlic in 2 tablespoons oil until onion is tender. Add spinach and cook over low heat about 20 to 30 minutes until tender.

Meanwhile, heat about 1/4 cup oil in another skillet and add cheese cubes. Cook until lightly browned on all sides. Remove from skillet and drain. Toss with spinach mixture. Makes about 8 servings.

Toronto Star (ON)
FIN
BUSINESS TODAY, Friday, December 6, 1985 284 mots, p. E3

Frozen food giant sells stake in big packer

John Spears Toronto Star

Two of Canada's biggest food companies parted ways yesterday when McCain Foods Ltd. sold off its 11.6 per cent interest in Canada Packers Inc. for $53.3 million.

H. Harrison McCain, chairman of McCain Foods, confirmed in an interview yesterday from his home in Florenceville, N.B., that his company had sold the block of 1.4 million Canada Packers shares yesterday on the Toronto Stock Exchange.

McCain would say only that the sale, handled by Gordon Capital Corp., was an "investment decision."

He said he doesn't know who the buyer is.

There had been speculation that McCain Foods might be interested in increasing its stake in Canada Packers, but instead the family company decided to get out.

Canada Packers is Canada's biggest food manufacturing company, with sales of $3 billion in its most recent year.

It's the country's biggest meat packer, but is also big in vegetable oil, vegetable processing (York Farms), animal feed (Shur-Gain), leather and chemicals.

Figures for McCain aren't available because it's privately held. Its products include frozen French fries, pizzas, desserts, juices and dairy products.

McCain is selling after Canada Packers has seen strong growth in the value of its stock during the past six months.

McCain got $37.50 a share for its holdings; Canada Packers shares have traded between $27.50 and $38.25 during the past year.

McCain was the single biggest shareholder of Canada Packers with 1.4 million shares.

But the family and associates of Canada Packers director and former chairman W.F. McLean hold a total of about 3 million shares. The trustees of the cmpany pension plan control another 1.3 million shares.

Toronto Star (ON)
SAT
NEWS, Saturday, December 7, 1985 970 mots, p. A1

Buffalo meat okayed for sale although test results not known

Joe O Donnell Toronto Star

OTTAWA - OTTAWA - Agriculture Minister John Wise said yesterday he could not explain why six buffalo carcasses were released for human consumption even though tests to determine whether the animals had been exposed to tuberculosis are not yet complete.

As the row over the buffalo meat preoccupied the House of Commons, The Star learned that most of the suspect meat still has not been sold to the public.

John Graham, controller of Dandy Food in Edmonton, said his company is sitting on about $50,000 worth of the meat, waiting for the controversy to be resolved. "This is really going to set us back," Graham said.

In a prepared statement earlier, Wise said that although he was warned two months ago that the meat had been exposed to tuberculosis, he had no authority to overrule his inspectors, who declared the meat fit for consumption - but not eligible for import or export.

Not violated

"At no time were the health and safety of Canadian consumers at risk," the statement said. "At no time were the procedures established by Agriculture Canada for the inspection of meat violated or circumvented."

The controversy began when a herd of 56 buffalo owned by farmer Albert Stiemerling of Jemseg, N.B., was quarantined in March after a 3-year-old cow died of tuberculosis.

Tests in September found 11 of the bison showed signs of exposure to tuberculosis, and federal officials ordered the entire herd slaughtered.

Shipped to Toronto

The dead animals were shipped Oct. 14 to Beef Terminal 158 of Toronto, where a federal veterinarian found lesions on the lymph nodes and livers of six of the animals - a sign of possible tuberculosis.

He sent the organs to an Ottawa laboratory for tests, which have not been completed.

He did not, however, find lesions on the actual carcasses and, following established regulations, approved the meat for sale - but not for import or export.

Wise, in his statement Thursday, said the fact that inspectors had ordered extra tests made the meat ineligible for export under international agreements.

In the Commons yesterday, Wise was taunted by opposition MPs shouting "surf and turf" - recalling the resignation of former fisheries minister John Fraser over the rancid tuna affair last September.

Pressed on the question of the incompleted tests, Wise said: "To be perfectly honest with you, Mr. Speaker, I cannot give . . . a definite answer to this.

Danger "minimal'

Agriculture department experts have insisted that people who eat the meat are exposed to "minimal" or "basically no danger."

Federal veterinarian Gordon Dittberger told Canadian Press this week there is only a risk to people handling or eating the meat if the animal was heavily infected with tuberculosis.

But veterinarians from another federal department and a university say the meat should have been destroyed or sold for dog food to eliminate all potential risk.

Opposition MPs yesterday drew parallels with the tuna affair earlier this fall, in which Fraser resigned after it was learned he had overruled his inspectors and released a million tins of rancid tuna for distribution and sale.

"Tainted buffalo'

Amid cries of "tainted buffalo," Wise admitted he did not know what happened to the carcasses being tested for possible tuberculosis contamination.

But The Star learned yesterday that Dandy Food in Edmonton has shipped out almost none of the meat. "We knew there was a possibility the meat was contaminated so we were waiting for the government inspection before we sent any of it out," Graham told The Star's Joseph Hall.

Wise insisted in the Commons that, under the federal Meat Inspection Act, he had no authority to overrule his inspectors.

But he maintained the federal meat inspection process - in place since 1907 - is "the finest system in the world" and has always served Canadian consumers well.

"The record is 100 per cent," he said.

Not satisfied

His explanation, however, did not satisfy the Liberals or New Democratic Party.

Echoing Prime Minister Brian Mulroney's comment last September on the tainted tuna, New Democrat Ray Skelly said it was "pretty damned obvious" the buffalo meat shouldn't have been sold for human consumption.

Liberal Don Boudria said the buffalo issue was "another case of the government giving the benefit of the doubt to the corporate sector against the health of Canadians."

Fellow Liberal Brian Tobin called it "an incredible admission of incompetence for the minister to stand in the House and say: "I don't know why, but I am perfectly sure everything is fine with that meat'."

Dave Dingwall (L-Cape Breton-East Richmond) said demanded that Mulroney fire Wise for "gross negligence."

Mulroney called the New Democrats "a bunch of hypocrites" who first attacked Fraser for overruling his inspectors and now attacked Wise "for following, to the letter, the advice and judgment of his departmental officials."

Small company

Businesses involved with buffalo meat say the latest controversy could harm them.

"We're a small company and we've spent about $200,000 advertising buffalo meat over the past few years," said Dandy Food's Graham. Dandy has said they were not told the meat came from buffalo exposed to tuberculosis.

It is standard practice to sell federally approved meat for human consumption, Graham said. "I mean, what else can we do except go by what they say?"

He said many restaurants serve buffalo meat, and buffalo burger stands are becoming popular, especially in western Canada.

A Peterborough doctor and owner of one of Ontario's largest buffalo herds told The Star's Alfred Holden yesterday he is certain the buffalo meat is safe to eat.

But Dr. Willoughby Belch said he would have preferred the animals concerned not be shipped from New Brunswick.

"My concern is that if they were infected it was not appropriate to ship them across provincial boundaries," Belch said.

Toronto Star (ON)
SA1
TRAVEL, Saturday, December 7, 1985 785 mots, p. G17

Black Creek Village is Christmassy early

Christmas as an occasion for general celebrations stems only from late Victorian times when the idea was stimulated by the books of Charles Dickens. Visit Black Creek Pioneer Village and you can see how Christmas was celebrated in the more frugal pioneer era in the early part of the last century.

The village, which consists of original buildings brought from various parts of Ontario and arranged in the manner of a typical crossroads community of about the 1860s, includes the homes of settlers of various nationalities enjoying various degrees of prosperity. Call at each in turn and you get an idea of how Christmas was celebrated by a cross-section of Ontario villagers more than a century ago.

In a small log cabin of the 1816 period, furnished as it would have been when it was occupied by the Daniel Stong family, who were Pennsylvania German immigrants, you can see how they fared through the long winter.

The house has no bake oven so all cooking was done on an open hearth. Corn bread was baked daily. Meat was cut into small pieces and stewed in a gypsy pot.

Warmest part

Christmas gifts are useful items such as warm mittens and socks made from wool that had been spun as well as knitted by mother and the older daughters while father whittled wooden toys for the smaller children. The only interior decoration to indicate that it is Christmas is a tiny tree hung with apples and bits of dyed fleece. Decorating a tree for Christmas followed an old German folk custom.

By the time the Stongs built their second house, in 1832, the general standard of living had improved considerably. A small tree stands on a table in the kitchen, the warmest and happiest part of the home with its aromas of fancy breads, mincemeat and puddings. The children have dressed the tree with sugar cookies, dried apple rings, bits of brightly dyed wool and garlands of popcorn and cranberries. Gifts are knitted stockings, a doll made from corn husks, and perhaps an embroidered towel for mother. But a few store-bought items are included.

At the third home, sometimes known as the Burwick House, dating from 1844, the atmosphere is in sharp contrast to that in the other two. It is the home of a prosperous family of British origin and includes imported furniture as well as other pieces typical of the best that Canadian craftsmen of the time could produce.

There are decorations throughout the house, including swags of evergreens brightened by high bush cranberries, a substitute for English holly. Hanging overhead is a kissing ball, a predecessor of mistletoe, made up of evergreens wrapped around a cluster of apples.

The Christmas dinner of turkey, duck and roast beef, with vegetables, would be brought from the kitchen to the dining room by servants. Christmas presents made by local craftsmen, or purchased from village stores, include silk yard goods and a rocking horse.

But the Christmas tree is missing. That's because, at the time the Burwick House was built, decorating a tree was still known only as a German custom. Not until Prince Albert, consort to Queen Victoria, introduced the Christmas tree into England in 1848 was it also adopted as an English custom. That event, much publicized by newspapers of the day, marked the real beginning of Christmas celebrations as we now know them.

Another home where preparations for Christmas can be seen is the small, neat artisan's house that was occupied in 1858 by Daniel Flynn. He was a shoemaker who had immigrated from Ireland because of a potato famine that caused widespread starvation in his homeland. A small home-made creche adorns the parlor and a lighted candle stands in the window.

In all four houses you see how Christmas was celebrated by private families and their guests. But at the Halfway House, which dates from the 1850s and was originally an inn on the Kingston to Toronto highway, everybody has always been welcome. Carollers touring the village parade through the rooms, sometimes stopping at the piano long enough to get a sing-song going.

The dining room is decorated with candles, fruit and nuts and, of course, a kissing ball. GUIDEPOST

To reach Black Creek Pioneer Village, drive north on Highway 400 and exit at Steeles Ave. E., then follow the signs.

Hours until Jan 5, when the village closes for the winter, are weekdays from 9.30 a.m. to 4 p.m.; weekends 10 a.m. to 4.30 p.m. Closed Christmas and New Year's Days. Admission $4; senior citizens and children under 16, $2; parents with children $9 maximum.

For information call (416) 736-1733.

Toronto Star (ON)
SA1
NEW IN HOMES, Saturday, December 7, 1985 1210 mots, p. E16

Elastic makes hemming child's pants a snap

* This is a column in which readers exchange useful tips. Readers should be aware, however, that The Star has not tested the ideas and that they may not be applicable for all readers or under all circumstances.

A $10 prize goes to Mrs. P. Moffatt of Whitby, who writes:

Instead of hemming your children's overalls or pants when they are too long, just run a narrow piece of elastic through the existing hems and gather at the ankles. You won't have to let them down as the children grow, thus eliminating extra work, and the marks left by previous hems.

Keep meat bones in a plastic bag in the freezer until garbage day, thus avoiding a bad odor in your garbage area.

* * *

A basket which held my embroidery got wet and the burgundy color thread ran onto the cream background of a linen tablecloth.

I have put so much time and effort into this work, I hate to throw it away. Is there any way to get the dye out of the cloth? Jeannette Foxman, Willowdale

* * *

In answer to Mrs. M. Nagasnye, who wanted to know what the rotten egg odor was in her bathroom sink, we had several readers respond with suggestions.

Try putting three to four tablespoons of baking soda down the drain, insert the plug and leave it overnight. Liquid bleach and Draino were also suggested. Leave the bleach or Draino in for about 20 minutes and rinse out.

Bacteria and fungus can accumulate in the overflow as well and it was suggested that you fill the sink to the overflow and leave the water running for a short time. Keep watching, though, in case the water doesn't drain quickly.

* * *

If you have a very large carton to gift wrap, use wallpaper. Nice designs can be purchased at clearance sales for under $2 a roll. It looks pretty and is much cheaper than buying a large roll of regular gift wrap. Mrs. M. Crossman, Mississauga

* * *

Here's a good way to deal with bumps and bruises on little children. Get some of the small plastic drink coolers shaped like elephants and dogs, fill them with water and freeze. When an accident occurs, send your child to the freezer to select a "friend" to help soothe his sore spot. By the time the decision has been made the child is usually smiling again. It's a great deterrent of tears, and a wonderful nerve saver for mothers. Mrs. D. Swallow, Milton

* * *

To keep the tool bench neat, store extension cords and loose wires in toilet tissue tubes or rolls. For longer cords, use paper towel rolls. The cords can be easily stored and will not tangle. They can also be hung on a nail or plug board out of the way. Mrs. W. Harnadek, Scarborough

* * *

I never use the wire rack in my dryer that holds shoes and other items. Instead, I place it over my kitchen sink to drain lettuce and vegetables. A.E. Kennedy, Parry Sound

* * *

Before retiring old and worn garments to the rag bag, remove all the buttons, zippers and usable trim and store in your sewing basket. You never know when they might come in handy and save you a trip to the fabric store. Most times, you need only one button and if you can find a suitable one in your basket, it will save buying a card full of them.

Thin towels and sheets can be recycled. Old towels can be cut up into the appropriate sizes and can be sewn up into facecloths or oven mitts. Old sheets can be recycled into matching tablecloths and placemats.

To save the expense of wrapping paper and to add a special touch, put your children's gifts to grandparents in a brown paper bag and let your children decorate the bags. Mrs. C. Thompson, Newmarket

* * *

When coloring your hair, use a plastic cleaners' bag as a protective coat. Cut holes in the side to slip your arms through and widen the hole at the top of the bag to slip your head through. The bag can be used more than once. Stella Wyness, Toronto

* * *

Now that summer is over, I find I have a lot of one-piece diaper outfits that won't fit my baby next year, but they make ideal undershirts now. My baby doesn't have undershirts bunching up under his arms and he stays warmer. Because there are domes at the crotch, he can be easily changed.

Tube scarves come in many different colors and are great for children. Pull the child's hood up and pull the tube scarf around his neck and chin. The tube is less bulky than a scarf and won't become untied. G. Cole, Willowdale

* * *

If you have problems buttoning up small buttons on blouses, use a piece of fine wire about five inches long. Fold in half and make a loop big enough to hook up the button. Twist the rest of the wire together to make a handle and pull the button through.

To keep your panty hose from tearing in the toes and heels, spray with hair spray. Hair spray will prevent a run from running further.

When putting on a bracelet, try taping the bracelet to one side of your wrist. That way, the bracelet can be easily closed. Edith Gore, Toronto

* * *

Some years ago, I was given an old bathtub. It had yellow water build-up around the drain hole. I put the plug in and poured straight cola on the spot and let it stand for a few hours. I cleaned it as usual and the yellow stain disappeared.

For a terrific car window de-icer, sew a cloth bag from fabric scraps, fill it with rock salt and then store it in your car. Rub it over your windows, inside or out, to quickly melt ice.

If your braided rug has split apart, stitch the seams together with clear plastic fishing line. The rug will be secure and you won't see any stitching. Erica Marks, Bradford

* * *

On cold days when an extra spurt of heat from your furnace is needed to heat your home, turn up the thermostat and set a timer for 20 to 30 minutes. This will remind you to turn the thermostat back before your home becomes overly heated. It will save fuel, too.

A small dab of bright paint on your snow rubbers will easily identify them when you have to remove them at a club or church meeting. The heap of rubbers will all look alike - except yours.

Hot water radiators in the home can be cleaned best with a long, thin-handled snow brush that you use for your car. The long handle enables you to reach all the dust through the ends of the radiator as well as through the front. Alex Brown, Toronto * Send your suggestions to: Reader Exchange, The Toronto Star, One Yonge Street, Toronto M5E 1E6. Please write clearly on standard letter-sized paper and on one side of the page only. And please do not send self-addressed, stamped envelopes, as personal requests cannot be answered because of the volume. The most interesting tips will be published and a $10 prize will be awarded for the best of the week.

Toronto Star (ON)
SA1
TRAVEL, Saturday, December 7, 1985 1769 mots, p. G1

Finding a haven by a sunny shore

Maureen and Ray McLeod Special to The Star

BUCERIAS, MEXICO - BUCERIAS, Mexico - Picture acres of creamy white sand gently sloping down to the warm Pacific. Imagine yourself strolling along this almost empty beach, pausing to watch Mexican fishermen land the day's catch, stooping to retrieve an exquisite cowrie shell from the retreating waves, smiling at a sandpiper as it chases a wily crab disappearing into the sand.

This is Bucerias, a quaint Mexican village on the Bahia de Banderas (Bay of Flags) just 25 kilometres (15.5 miles) from the tourist mecca of Puerto Vallarta, yet light years away from that city's frenetic pace.

You probably won't find it in your guidebook and there is a chance your travel agent won't have heard of it, since Bucerias' beautiful beach is one of the best-kept secrets in the Bahia. Though it's anonymity is a little surprising when one realizes that, for about a $10 taxi fare from the Vallarta airport (less if you're a shrewd bargainer), you can find this almost unspoiled paradise by the sea.

Language barrier

If you're planning a visit to Puerto Vallarta, Bucerias can be an interesting side trip. But when you arrive, don't expect tourist hotels and luxury accommodations. Most of Bucerias' foreign visitors live in their own beachfront homes, buy into one of the few time-share condominiums, check into the full-service trailer park with their RVs or rent modest apartments.

For some budget-conscious travellers, the latter can be a most rewarding alternative to Puerto Vallarta hotels, although dealing with a Mexican landlord is not recommended to the faint-hearted. The language barrier and the fluctuating exchange rate of the peso can confuse even the most amiable of negotiators. But those who persevere will not regret it. Certainly we didn't.

Ours was a spacious two-bedroom apartment on the second floor of a pleasant brick building, its facade enhanced by archways and gleaming with fresh white paint. For a January-February rental figure far below that of much smaller suites in Vallarta (about $250 U.S.) we enjoyed completely furnished accommodations that were clean, utilitarian and, best of all, just half a block from the beach.

We found them by booking into one of the least expensive hotels in Puerto Vallarta, then asking U.S. and Canadian long-term residents about accommodation. Eventually someone directed us to the man who became our landlord, Ignacio Vallejo.

Some of our fellow tenants were Mexican, although other Canadians and Americans had also discovered the delights of living off the beaten track.

Once settled in such an apartment, the vacationer needn't worry about transportation. Everything in Bucerias is within walking distance, including the many small grocery stores and the one obliging "supermarket" where the proprietors speak English - a boon when one has only a rudimentary knowledge of Spanish.

Fresh fish is available from the fishermen; a meat market opens for a few hours each morning; bottled water and any kind of plastic utensil you might need can be purchased at a shop appropriately named Plasticos; a dressmaker's shop offers all kinds of sewing needs plus some beautiful handmade garments and several establishments sell tempting arrays of fresh produce.

Liquor, at amazingly inexpensive Mexican prices, is available from at least three local entrepeneurs.

Although the plethora of souvenir shops one finds in most tourist areas is nonexistent here, a small unassuming shop just off the highway does display a dusty collection of intriguing items made from a wide variety of sea shells. The clothing store sports a small selection of tourist-oriented T-shirts and straw bags, while other stores offer a few trinkets. Needless to say, if one is intent on some serious shopping, a trip into the city would be the best bet.

In fact, the experience of hailing and riding a Mexican bus is almost worth the trip by itself. You might have to share a seat with a fresh-plucked chicken but, then, that's Mexico!

But don't spend all your dining out budget in Vallarta. Bucerias has its own share of good restaurants including several right on the waterfront specializing in mariscos (seafood) and Saturday night discos.

For dining with a view, try the Mirador, an establishment beside the highway on the south end of town. Its nondescript exterior belies its gorgeous 180-degree vista of the Pacific and its well-chosen menu of both Mexican and American dishes.

Just down the hill from the Mirador, the ribs at the restaurant in the trailer park get rave reviews. A few miles north from Bucerias, but still close to the bay, is an intriguing restaurant, Las Amapas, where the daily fare changes according to the success of the hunter. If you have a hankering for armadillo, wild boar or venison, give this place a try.

And after lunch consider taking a short stroll through the jungle to a secluded cove where literally thousands of sea shells may blanket the ancient volcanic beach.

Like that of most small towns, the pace of nightlife in Bucerias is usually slow unless one is lucky enough to be in Bucerias when the annual carnival arrives in mid-January. It coincides with the town's anniversary and is a great excuse for a 10-day fiesta.

Each evening it seems the entire Mexican populace throngs to the central square where they play games of chance, challenge each other to rifle shooting competitions, jostle for places on a few dilapidated midway rides, browse through the merchandise offered for sale in the many make-shift booths and eat everything from popcorn and cotton candy to delicious concoctions of pork, rice and tortillas.

More than welcome

This isn't a show put on for the tourists. This is Mexicans entertaining Mexicans. Yet, should you happen to arrive on the scene, you're more than welcomed. Just don't expect very much English to be spoken. But don't worry, you'll have a lot of fun anyway for much less than you'd pay to be entertained elsewhere. And if you look sharp, you're likely to find some of those "real" souvenirs you've been looking for.

Should you wish to savor another engaging aspect of the real Mexico, ask someone, preferably a Mexican, to direct you to the rodeo arena a few miles south on the side of the dusty road to the village of Pitillal.

There, on many Sunday afternoons during the winter months, rodeo fans jam the outdoor stands to cheer their favorite teams of caballeros as they participate in the events of the uniquely Mexican chaparida.

Sporting the time-honored wide-brimmed straw or leather sombreros and taking the occasional swig from an admirer's bottle of brandy, these working cowboys from as far away as Chihuahua near the U.S. border, put to the test their horsemanship and their expertise with the lariat.

Worth exploring

Although very different from the familiar rodeo in the U.S. or Canada, the chaparida, nevertheless, tests man and horse in events that bear some similarity to our dressage, fancy roping, bareback riding, steer wrestling and Brahma bull riding.

However, nothing can really compare to sipping a lukewarm cerveza on a hot February afternoon while watching a burly Mexican reach down from his galloping horse, grab a sprinting steer by the tail and pull it to its knees. It is worth the time spent.

For most tourists Bucerias' primary attraction has to be its long, uncrowded beach but the town itself is well worth exploring. From the magnificent waterfront houses of the rich Americans - many of whose names are household words - to the smallest shacks, the place is an interesting amalgam of old and new Mexico. Brick and stucco abound and the signs of new construction are everywhere. Because of its proximity to the tourist trade, this is not a poor village by Mexican standards. Yet, the visitor must Continued on page ??

learn to understand and accept these standards.

For instance, the caretaker of our apartment building was raising a family of five boys, with another child on the way, in a room not much bigger than the average living room in Canada. When we first arrived, they had only a blanket covering the doorway, but that was soon replaced by a bricked-in arched entrance with a standard door. The outdoor communal laundry area, which consisted of tubs specially fitted with scrub boards, doubled as their personal washing facilities. And all this while two flights up, we had two baths, each with a shower.

One day, when they wanted a new window, they simply knocked a few bricks out of the wall, smoothed the opening and hung a curtain.

Despite this seemingly austere existence, Pedro had steady employment which he augmented with a night job in the kitchen of the restaurant nearby. The children were happy and well-fed. The family maintained its own vegetable patch behind the building and the oldest son, at 14, was already working full time alongside his father.

None of them spoke any English, nor did they seem to have any desire to learn.

The other Mexicans living in the building represented a very different strata of their society. Educated at Mexican and American universities, they were architects, engineers, building contractors and real estate developers. Most spoke at least some English and seemed to enjoy trying out their knowledge at every opportunity.

Our Mexican landlord was a self-made man. He now owns considerable property around the Bahia de Banderas including his multi-storied house on top of the hill overlooking Puerto Vallarta (it's even higher on the hill than those of Richard Burton and Elizabeth Taylor). He spoke only enough English to carry on his business, but made up for it in his willingness to decipher our broken Spanish.

Like the inhabitants of any small town anywhere, the people of Bucerias live within a recognizable social structure. Seeing such a society in action is one of the pleasures of foreign travel that is difficult to find except in out-of-the-way places such as this. But the social and cultural insights are only a bonus in Bucerias. It is the Mexican Riviera sun, the warm sheltered beaches and the tropical breezes that first lure most of us to the area. It is the special memories that draw us back. GUIDEPOST

h6,9.5,10

It's impossible to say what accommodation you will find on your quest or the price you will be asked to pay but a point to start might be our landlord of last winter, Ignacio Vallejo, who has several properties in the area. His address is Galiana 230, Puerto Vallarta, and his telephone numbers are 2-12-56 or 2-28-50. But be warned that if you have no Spanish it may be a difficult conversation.

Toronto Star (ON)
SA1
TRAVEL, Saturday, December 7, 1985 1403 mots, p. G7

There's a Latin beat to Miami life today

Edward Cody Special to The Star

MIAMI, Florida - MIAMI

For many travellers the name Miami evokes palm trees, sunny beaches and a long row of pastel resort hotels. And the image is accurate, of course, for Miami Beach.

When winter gets too long and bitter up north, pale visitors show up with swimsuits and suntan lotion, seeking the sun as they have since early in the century.

The Beach is actually a long island, however, lying just offshore in Biscayne Bay. On the mainland the sun is the same but most of Miami has been changing in recent years at a remarkable pace.

Miami has grown prodigiously, largely due to immigration. Nowhere is the impact of new immigration on the United States more obvious to visitors. Immigration here means mostly Cubans, who have streamed in since Fidel Castro took over their homeland in 1959.

So many have settled in the Caribbean atmosphere of Miami that more than half the city's 350,000 residents are Hispanics. Dade County, which envelops Miami, calculates more than 40 per cent of its 1.8 million people are Hispanic, overwhelmingly Cuban.

Latin flavors

The distinctly Latin flavor is evident at city hall, where the new mayor is a Cuban, in board rooms of towering banks, where most deals are with Latin America; in lobbies of downtown hotels, where most clients are Hispanic business travellers; and in city-centre shops where most customers are Hispanics on shopping sprees.

Nowhere is it more evident than along Calle Ocho, which used to be 8th St., or the Tamiami Trail leading to the Everglades, until it evolved during the 1960s into the central artery of Little Havana.

There are Latin accents throughout the city now. But Little Havana is where the phenomenon first became evident 20 years ago.

Like San Francisco's Chinatown, Little Havana is where the foreign dimension of Miami is most concentrated and most enjoyably visible. A walk along Calle Ocho through Little Havana can be a walk into another country, where signs are in Spanish, restaurants and coffee shops are transplanted from Cuba and merchants and shoppers have the Latin instinct for hospitality.

Any visitor, whether business traveller or sun-seeker tired of the beach, can spend a pleasant half-day walking up and down Calle Ocho. I recommend covering from about 7th Ave. into the high 20s or low 30s.

The district is not as quaint or compact as European neighborhoods. But it is authentic.

An interesting place to start is the El Credito cigar factory, just up from 10th Ave. Ernesto Perez Carrillo and his 15 employees, with Caribbean tobacco grown by other exiled Cubans, roll premium smokes the same way Ernesto's father did back in the Havana suburbs.

Ernesto, 34, took over the Miami shop from his late father four years ago. He willingly shows visitors around. In the trade since he was 19, he knows what he is talking about.

The quality of his cigars, marketed nationwide under several brand names, seems a foregone conclusion once you have smelled the factory. Ernesto recommends the Crown Imperial, an imposing 9-inch cigar that retails for $2.25 and makes a Churchill look stubby.

For lunch, double back four blocks from El Credito to the Malaga restaurant at No. 740.

Cora Mendez runs a pleasant Spanish establishment with a clear Cuban accent. You can sit in the Salon Don Pacheco, named for the doctor who worked with Muhammad Ali in his prime, or in the Salon Dona Cora, named for the 65-year-old owner and spirit of the place.

Dona Cora brags first about her Spanish paella. But local Cubans give highest marks for their island's own arroz con pollo, a chicken and rice casserole.

Calle Ocho offers numerous little cafes where hearty Cuban sandwiches and everyday Cuban cuisine are served at bargain prices. Most popular sandwiches are Sandwich Cubano and medianoche, both versions of toasted hoagies. In cooked foods, look for masitas de cerdo, fried pork chunks, or cerdo asado, roast pork.

Nearly everything will be accompanied by rice or black beans or fried plantains, or all three. Mixing white rice and dark beans makes what Cubans call "Christians and Moors."

Locals spread their business around. They may have a picadillo, or spicy ground meat over rice, in one cafe, move to another for guava or mango batido, the fruity Cuban version of a milkshake, then walk on to a third cafe to buy a cafecito from the sidewalk through a vending window. Like many other Hispanics, Cubans cannot resist making something sound more attractive and less imposing by adding

"-ito," the Spanish-language diminutive. So cafe, thick, rich and sweet, becomes cafecito. This is accurate as well: Miami's Cubans generally drink their thick brew in thimble-sized paper cups containing about three sips of coffee.

At Casablanca, on the corner of 23rd Ave., food and coffee are good and service friendly and the site is distinguished by a large mural depicting life-size Calle Ocho characters, with open-necked guayaberas and gold medals, alongside cartoon characters such as Superman. Peanuts characters, for example, can be seen looking up and asking, "Que pasa, Calle Ocho?"

Gag store

Just below 20th Ave., a place with no name I ever saw haphazardly combines a laundry and dry-cleaning establishment, a cafe where elders gather to match anti-Castro tirades and a used bookstore.

On some corners local entrepreneurs sell shish kebab or chicken, roasted on sidewalk barbeques. Others offer fresh mangoes or whatever other fruits are in season.

The sidewalk business picks up markedly during Carnaval de Miami, when the city celebrates its Latin American personality. Next year's observances are March 1-9, with Calle Ocho turning into an extended block party March 9. Vendors and customers also multiply Jan. 6 when Little Havana celebrates the Epiphany with a parade down Calle Ocho in honor of the Three Kings.

A small square, Cuban Memorial Plaza at 13th Ave., contains a monument to Cuban exiles killed at the Bay of Pigs on April 17, 1961, when the CIA helped an exile force unsuccessfully attack Cuba. Many survivors are still community leaders in Miami and Little Havana.

An often crowded vest-pocket park at 15th Ave. is not connected with attempts against Castro. Maceo Park, though named for a 19th-century Cuban independence fighter, is Calle Ocho's domino headquarters. For most of the day and into the evening, Cubans at little tables play, shout and taunt losers. The park is a male preserve. Machismo is a Spanish word and a Latin tradition - just like dominos.

The sexes are equal on the other side of the street at the Casa de Los Trucos, or gag store, but children get priority. A sign on the door warns in Spanish and English: "You come to this store at your own risk. We demonstrate water, splashing, jumping and exploding items."

Up and down the street are other stores, usually with unimposing fronts, sometimes labelled "botanica," sometimes not. Inside are objects and potions of santeria, a folk religion popular in Cuba, mixing elements of Roman Catholicism with African rites brought by slaves.

Statues in the windows represent various saints that figure in santeria devotions. An image of a leprosy-scarred St. Lazarus, usually flanked by two dogs, shows up in stores and cafes all along Calle Ocho.

Santeria and most other subjects can be taken up in conversations along the street. Much of the enjoyment of Calle Ocho lies in the people who populate it. Sassy, quick and eager to convince or impress, they will probably respond readily to overtures from a curious visitor.

Women may be objects of piropos, unsolicited comments on their beautiful features. At their best, piropos are fine poetry. Although they are not always at their best, they are almost always meant in fun and should not offend.

Except for the older generation, most Calle Ocho personalities speak at least enough English to maintain a conversation. Many are perfectly fluent. In any case, talking with Cubanazos - "-azo" is the reverse of

"-ito" - can lead to interesting discoveries.

Ask Ramon Blanco what that black thing is in his hardware store window between 11th and 12th Aves. He will explain it started as a bed frame. By the time he finished welding all those things to it, from car pistons to pullies to a discarded hand drill, it had become a work of art.

That was 15 years ago. It has been there ever since.

Toronto Star (ON)
SAT
NEWS, Saturday, December 7, 1985 394 mots, p. A1

Poll reflects PC blunders critics say

CP

OTTAWA - OTTAWA (CP) - Opposition critics have pounced on another drop in Gallup poll support for the Progressive Conservatives and blamed it on "one tremendous blunder after another" by Prime Minister Brian Mulroney's government.

"You name the issue, the government has either been incompetent or it has been unfair," New Democrat leader Ed Broadbent said yesterday.

Support for the Tories among decided voters declined to 40 per cent in the poll taken in the first week of November, down 3 percentage points from a survey one month earlier. The Liberals inched up to 36 per cent from 35 and the New Democrats rose to 24 per cent from 22.

Twenty-seven per cent of the respondents were undecided in the poll, published yesterday, which is considered reliable within 4 percentage points, 19 out of 20 times.

No comment

Mulroney would not stop to speak to reporters as he entered and left the daily Commons question period, but the survey, combined with the strong Liberal victory in the Quebec election earlier in the week, is cause for Tory concern.

An early October poll by the same group found Tory support dropped 5 percentage points during September as Mulroney's government was shaken by a raging controversy over rancid tuna. Former fisheries minister John Fraser resigned in a conflict with Mulroney after it was learned Fraser had approved sale of the tuna, considered unfit for human consumption.

The latest poll was released only hours before Mulroney's government came under siege in the Commons over another incident involving food - Agriculture Minister John Wise's role in the approval last fall of buffalo meat for human consumption from animals undergoing tests for tuberculosis infection.

Discontent with Tories

Newfoundland Liberal MP Brian Tobin, while saying party leader John Turner has made inroads since the Liberal election defeat last year, attributed some of the Liberal increase in popularity to discontent with the Tories.

"We know that we have had a lot of help from the Conservatives on the road back from the depths of the Gallup poll," Tobin said.

"They have made one tremendous blunder after another. We have another one again (the buffalo incident) that really symbolizes the kind of approach they take to government."

Government House Leader Ray Hnatyshyn, however, discounted the poll as the type of fluctuation in support that all governments should expect.

Toronto Star (ON)
FIN
NEWS, Monday, December 9, 1985 579 mots, p. C20

Who is to blame in smoking death? 'King of torts' takes on tobacco giant in legal 'grudge match'

Knight-Ridder Newspapers

SANTA BARBARA, CALIF. - SANTA BARBARA, Calif. - Melvin Belli - the "king of torts" - has hit this idyllic coastal town like a hurricane, to face off against America's second-biggest tobacco seller over an issue that sparks as much gut emotion as scientific debate: cigarette smoking.

The flamboyant, globe-trotting San Francisco attorney - his clients include plaintiffs in India's Bhopal chemical disaster and in the Soviet downing of the Korean Air Lines jet - is one of the world's leading personal-injury lawyers.

If he can convince a jury that R.J. Reynolds Tobacco Co. is liable for the death of a man who smoked the firm's cigarettes, the decision could overwhelm the tobacco industry with lawsuits and perhaps open the door to claims over the harmful effects of products ranging from alcohol to red meat.

So far, the case has been going less than spectacularly for Belli.

Lousy statement

Three of his best jurors were kicked out, he says. And on the first day of trial, Nov. 21, Belli was barred from reading the U.S. surgeon-general's report calling cigarette smoking a cause of cancer - a ruling he said resulted in "the lousiest opening statement I ever made."

Reynolds has also scored what the company calls an "extraordinary" courtroom victory.

On Wednesday, the doctor who wrote the drafts of the surgeon-general's report admitted under cross-examination that his own book called smoking not a cause of cancer, but a risk factor - a watered-down term used when medical evidence cannot sufficiently prove cause.

Reynolds lawyers crowed. But Belli, 78, did not assume his "king of torts" crown by being meek.

"It burns the s--- out of me that these bastards are hooking kids to this terrible lung disease!" he bellowed. "They catch you, they hold you, they kill you!"

Belli was one of the first lawyers to file a smoking lawsuit, in 1960 against Reynolds in New Orleans. He lost.

"I'm going to get those s.o.b.s for 25 years ago," he said. "They beat me down in New Orleans. They're trying to beat me the same way now. But if I don't make it this time, I'll be around another 10 years and I'll make it then."

Wrongful death

The case is a $1 million wrongful-death suit on behalf of the family of John Galbraith, a Santa Barbara insurance salesman who smoked two to three packs of Reynolds cigarettes a day. He died three years ago, aged 69, after contracting arteriosclerosis, pulmonary fibrosis, emphysema and lung cancer.

About 145 lawsuits have been filed - and lost - against the United States' $60 billion-a-year tobacco industry on similar issues.

But John Fleming, a Berkeley law professor specializing in torts, said most were filed in the 1950s and '60s, when the law was less liberal.

Another 35 cases are pending against Reynolds, which markets Winstons, Salems and Camels as part of its $5 billion annual tobacco sales.

Belli is trying to prove that smoking caused the disease and the disease caused the death. He must also prove, under California law, that Reynolds failed to adequately warn Galbraith of the health dangers.

Belli will argue that Galbraith began smoking in the 1920s before there were adequate health warnings. By the time the public warnings came, he says, Galbraith was too addicted to stop and even unhooked his oxygen tubes in hospital to sneak smokes.

Toronto Star (ON)
FIN
LIFE, Tuesday, December 10, 1985 957 mots, p. H1

Mount Albert couple opened their hearts to kids

Frank Jones Toronto Star

The story of my first Christmas Angel begins on a Sunday afternoon 23 years ago. Ralph Bonner, who was in the meat trade, and his wife Reta, a psychiatric nurse, came to the village of Mount Albert, north of Newmarket, house hunting.

Not any old house. It had to be a big house. Because they had something special in mind.

And they found what they wanted in a big, 125-year-old house on King St. that had neither an indoor toilet nor running water.

A few weeks ago, I asked readers to write and tell me about Angels in their community - people who, without any thought of fame or money, just make the world better for all of us. Nancy Westgarth wrote to say there are lots of Angels in Mount Albert, but even in that company, Reta Bonner stands out.

Because what Reta and Ralph had in mind when they moved out of the city to Mount Albert was taking in kids - lots of 'em.

They had two children of their own, but they started taking others by the bushel - four from one family, two from another, three from another; all children who needed a home and a lot of loving. As time went on and Ralph took a job selling cars, they began taking in kids with handicaps, the retarded, youngsters with heart problems.

Then Ralph had the first of what would be a series of heart attacks. For five years he was laid up, and the Bonners' front room became, as Reta laughingly calls it, "our cardiac unit," with Ralph in the big bed and two of their children with heart problems in cribs.

Then one of the little ones, a baby called Cathy who had come to them when she was a few days old, died at 8 months. "She was like one of our own," says Reta. They buried her in their family plot in Mount Albert cemetery.

At that point, Ralph had open heart surgery and, miraculously, became fit again. "We had five glorious years," says Reta. "We travelled. We went to the East Coast, to the West Coast. Everywhere. We never dreamed we could do it."

The best was there was always someone willing to look after the children for them, just as there had been anonymous benefactors down the years who left baskets of vegetables on the back porch.

In February last year, Reta and Ralph were chosen citizens of the year by East Gwillimbury, and there was a banquet for them, and letters from the Prime Minister and other dignitaries. A week later, Ralph had a stroke and died. He is buried beside Cathy.

"We in the village wondered what Reta would do," wrote Nancy.

When I called at the big house on King St. last week, the answer was obvious. It was gloriously decorated for Christmas, and happy chaos reigned. Seven share the house with her now, from an 8-year-old, one of two with Down's syndrome, to Bruce, 26, who has been with the Bonners since he was 4.

"Bless this mess," said a sign over the kitchen sink; someone was singing The More We Get Together, and the youngest boy, who is deaf and has limited vision, was aiming his toys at a visitor in the corner seat. Ralph used to say, "The boy can only see three feet, but he sure can hit you at 10."

Reta, I need hardly tell you, has gone on magnificently. Rocking one of the girls in her arms, she said she never had any other thought in her head than that she would carry on what she and Ralph began.

"I want you to meet Ralph," she insisted, and plugged in a videotape made at the banquet last year. It wasn't sad at all. She just laughed fondly at the jokes and goofs he'd made - even forgetting how long they'd been married - when he stood up to thank the community.

He'd told so many anecdotes that night; for instance about one of their children, Randy, who was always miffed because his birthday was in July and he couldn't have a birthday snowball fight like the others. So one winter they put aside a bag of snowballs in the freezer and, to his delight, brought them out on his birthday. His friends' parents, said Ralph, must have wondered what was happening when their children came home with welts and explained it was from the icy July snowballs.

"Lucky" is a word Reta uses all the time. She's lucky, she says, that the Children's Aid Society let the Bonners have more children than the regulations normally permit because they've been taking children for so long. She was lucky that they let her help raise money for a cross on the church, which is a memorial now, not only to Ralph, but to other good people of Mount Albert. And most of all, she says, she was lucky to have Ralph, lucky that they both shared all those children.

"He was such a funny man. We had such a good life. More people should foster children," she said thoughtfully. "It gives you a purpose in life." Then, as she made a tackle on the 8-year-old, who was skittering across the floor toward one of the guests, she added: "When you've got a lot of kids you never have to grow up." A copy of my book Master And Maid will go out to Nancy for letting us in on the story of Ralph and Reta Bonner. As Nancy says in the last line of her letter: "I'm sure there will be a special place in Heaven set aside for Reta."

Toronto Star (ON)
FIN
NEWS, Wednesday, December 11, 1985 571 mots, p. A3

I'll have steak with a nice lesion, medium rare

Gary Lautens Toronto Star

So the missus came home late last night from her office Christmas party smelling of Brut, and the kids want war toys from Santa, and the cat won't come out from behind the refrigerator, and your boss says the festive bonus is off this year, and there's a liver spot developing on the back of your hand, and you've got a wet sock from walking in the rain, and it's your turn for the Leaf tickets when Hartford plays, and there hasn't been any sunshine since before your last birthday.

Cheer up.

You could be the proprietor of Dandy Foods of Edmonton.

Perhaps the name rings a bell. They're the fine firm of caterers who have purchased the buffalo herd that caused a stampede in Parliament.

As you undoubtedly read in our paper, the controversial buffalo meat has been declared safe for human consumption by the Canadian Veterinary Medical Association.

The story also informed us the buffalo meat had "lesions on internal organs."

Whether the lesions indicate the buffalo had turberculosis is now immaterial, as far as I'm concerned. It's that word "lesions" I have trouble handling.

Frankly, what I want on my steak, buffalo or otherwise, is a few onions, perhaps a mushroom, or even a hint of salt.

I have never heard anyone in a restaurant tell a waiter, "Bring me a sirloin steak, preferably one with a nice lesion. And do it medium rare."

"Lesion" may be one of the hardest-to-swallow words in the entire English language.

Can you even imagine yourself sitting down to a nice lesion stew, or asking the life partner on a Sunday afternoon when the prime rib lesion will be done, or ordering an inch-thick lesion after a hard workout on the Nautilus?

Aggghhhhh!

It boggles the mind.

How Dandy Foods of Edmonton will market the buffalo after all this publicity, I haven't a clue. They could take out a full page ad, display the finest cuts in the hands of a winsome young thing in a bikini, or offer it at 50 cents a pound, and it would still be all uphill.

I don't know the French word for "lesion" but I might try that if I were in Dandy Foods of Edmonton's white smocks. The French seem to be able to give a name to even the ickiest bits and palm it off on the public.

Or DFE (if I may abbreviate) could seek out some nutritionist and come up with an obscure fact, like lesions contain fewer calories than ribs, or lesions are particularly high in vitamin C, or lesions pose no threat to people with circulatory problems on low cholesterol diets.

Maybe that would start a fad.

Perhaps the services of a first class chef could be enlisted, someone who would develop a line of lesion cuisine - lesion a l'orange, medley of lesion, lesion cacciatora, lesion Newburg.

All right, I'm grasping at straws.

But forget for once the political implications of the buffalo meat, put side all health concerns, ignore the calls from the vegetarian lobby.

Think about Dandy Foods of Edmonton trying to move meat with lesions that have been splashed on page one in every newspaper in the country.

Even with chestnut dressing and cranberry sauce, this is one "turkey" that isn't going to fly. At last, the noble buffalo has its revenge on the White Man.

Toronto Star (ON)
FIN
NEWS, Thursday, December 12, 1985 831 mots, p. A1

Food toxins called highest in area near Great Lakes

David Israelson Toronto Star

While people living near the Great Lakes have more toxic chemicals in their food and water than anyone in North America, avoiding particular foods or water won't minimize the risk, say the scientists who authored a new Canadian-U.S. study.

No one knows what the risks are, say the scientists who prepared the report, released yesterday by the Royal Society of Canada and the U.S. National Research Council.

"Trying to track contaminated products and warn people against them is an almost impossible thing to do," says Henry Regier of the University of Toronto, co-chairman of the committee that prepared the report.

The toxic contaminants, such as PCBs and the insecticide DDT, are in virtually everything.

"They're in cereals, they're in vegetables, they're in fruits, livestock," said Canadian toxicologist Jennifer Ellenton, another committee member.

"Ecosystem contaminated'

"It's a matter of controlling the problem, not a matter of avoiding one type of food or another," she said.

"We are part of the ecosystem and the ecosystem is contaminated."

But she added that because livestock eat large quantities of food, the contaminants accumulate in their bodies, and "meat generally has higher levels than fruits and vegetables."

The study called for urgent action to reduce toxic pollutants in the lakes "and thereby reduce the risks to the human population."

Ellenton said: "We can't define the risk. We know that there is a concern and that the main thing is to control the problem."

Regier said there is no clear evidence as to the effect of the poisons on human health, but "we do feel strongly that the long-term effects from exposure to and accumulation of these compounds are cause for concern."

He said very little research has been done on the chemicals' effects on humans.

"There's no body count out there," Regier said.

Ellenton said there has been only a small amount of research done in the U.S. on contaminants.

"In mothers' milk'

"Babies from mothers who consume large amounts of Great Lakes fish have been found to have slight behavioral abnormalities as opposed to other babies."

But a recently published - and hastily withdrawn - Environment Canada publication said the problem is not limited to people who eat fish.

"Chemical substances such as PCBs and DDT have been found in mothers' milk and are passed along to nursing babies," it said. "Toxic chemicals are found in the body tissue of individuals who eat little or no fish from the Great Lakes."

An Environment Canada spokesman in Ottawa said the pamphlet was withdrawn by Deputy Environment Minister Genevieve Sainte-Marie, who "decided to review some of the information."

The action seems to confirm an observation made by Regier as to why little research has been conducted on the effects of toxic chemicals in food and water.

"Governments weren't particularly anxious to hear these kinds of statements. So they didn't come forward with the money for research," he said.

Fish are the main source of contaminants, Regier said. "But PCB levels in Canadian beef have been shown to be higher in Ontario and Quebec than in the Atlantic or western provinces.

Maximum doses

"We are also particularly concerned about results from studies of PCB levels in breast milk," Regier said.

In a Wisconsin study, "daily PCB levels in breast milk for infants were above maximum dose levels set by the U.S. Food and Drug Administration."

PCBs, banned world-wide, are linked to cancer, brain damage and other disorders.

The report is a review of progress made under the Great Lakes Water Quality Agreement between Canada and the U.S., signed in 1972 and strengthened in 1978.

The 1978 agreement called for both countries to aim toward eliminating toxic discharges into the lakes, a goal that is still very far away.

The report says the agreement should be further strengthened, by requiring, among other things, more frequent reports and an inventory of toxic chemicals in the lakes.

About 1,000 different substances - many deadly - have been found in the lakes. Drinking water drawn from the lakes is considered safe as it is treated to minimize or eliminate the substances.

Contaminant sources

Pollution discharges from industries and municipalities are a significant source of the pollution. But an American commitee member said yesterday that discharges aren't the only source.

"There are contaminant sources all over the continent," said Orie Loucks. In Lake Superior, for example, 80 per cent of the PCBs reach the lake through the atmosphere."

The report said the lakes are also polluted by underground migration of chemicals from landfills, dump sites, lagoons and farms.

At Queen's Park, Environment Minister Jim Bradley said he was not surprised by the report because the Great Lakes have been considered one of North America's worst pollution problems for a long time.

"It's almost a given," Bradley told The Star's Bill Walker. "There have been several reports which have come out and indicated this. We're doing everything we can."

Toronto Star (ON)
FIN
ENTERTAINMENT, Friday, December 13, 1985 229 mots, p. D4

Festival cinemas and film distributors trade free movies for food donations

Joel Rubinoff Special to The Star

It's Tuesday night and you've decided to raid the canned goods cache for dinner. So, while you're in the cupboard, why not grab a couple of extra tins of food and have a night at the movies for your dessert?

On Dec. 17, the six Festival repertory cinemas will trade you fair and square - a couple of canned or other non-perishable food products for a double helping of second-run movies.

It's called "Films For Food" and it's being sponsored by Festival theatres and a slew of film distributors to help feed Metro's hungry over the holiday season.

Screenings will be at the Bloor, Revue, Roxy, Kingsway, Fox and Brighton theatres at 7 and 9 p.m.; one free admission per donation.

In keeping with public health regulations, organizers request that all donations be submitted in unopened tins or packages. They stress that canned meat and powdered drinks are particularly valuable because many food recipients cannot even afford necessities.

"Coffee is like gold," says Katherine Rajczak of Food Share, the agency that will distribute the food to needy families across the city.

"There are four million hungry people in Canada," says Jerry Szczur, co-owner of Festival cinemas. "This is something we should have been doing earlier.

"If it goes well this year, it will be an annual event."

Toronto Star (ON)
FIN
ENTERTAINMENT, Friday, December 13, 1985 1308 mots, p. D3

No Headline

I read your article introducing Meeting Grounds (Nov. 22). I also read the article on Xanadu in the same issue. It is an excellent idea to help the singles of the Toronto area. I see by these articles that "18-30" means "single." Well, please don't forget the largest group of singles. The separated, divorced, widows/widowers and never-marrieds that are 30-50 years old. I am one of these (separated, male, 43 years).

All you have to do is attend one of the Single Parents dances at St. Gabriel's Hall, north side of Sheppard, east of Bayview, on a Friday or Saturday night. The place is packed by 9 p.m.

Things I would like to see covered are the problem areas I have experienced. I have been married twice, am a touch overweight and shy (afraid of rejection). I don't like the Single Parents dances because I don't like dancing, everyone complains about their "ex" and it is only a meat market and clique.

What I am asking is: What does a 43-year-old man do to meet a female in her 20s? Why does single mean 18-30? What do all the "shy" people do to meet? Any help in your articles would be appreciated. - Art Slack, Downsview

Turned off by "free-drinks' game

Dear Ms. Steeves,

When women play games like See How Many Drinks Men Will Buy Us (Meeting Grounds, Dec. 6), is it any wonder most really intelligent, worthwhile men don't hang out in bars? That tends to leave those places to guys like Trevor and Rip Savage. But then I suppose that, from the sound of it, your visit to Pat & Mario's was not an attempt to meet anyone in particular, but to indulge in a cynical and amusing game.

In that case, men like Trevor, who probably is an unemployed civil servant, and Rip, likely a computer salesman, deserve what they get. But it sure don't make an evening at the bar that great.

I stopped going to bars about five years ago. That's when I moved to Toronto. Work hours were partly to blame, as was lack of money, but I also finally got fed up with the Drinks For Shallow Conversation game. Also, I was spoiled, having come from a pretty active social scene in Vancouver, full of interesting, bright people. Maybe it's just a West-coast bias, but I found Easterners - more to the point, Torontonians - to be generally poorly educated, poorly travelled and interested mainly in money.

To be fair, though, I recently was back in Vancouver and found that the California mentality has really taken over out there as much as the New York Bloomingdale's syndrome has here. People in Vancouver meet at bars to talk mainly about their newest workout studio, what their latest workout is like, where they go for their latest quick tan and how many condos they now have on Maui.

All this makes for a pretty grim time for singles. It is also why I never go to bars, unless it is with a friend for the purpose of talking together, not to meet the opposite sex.

Now I come to the point of this somewhat rambling account. The headline of your article reads: "Playing the free drinks game for fun and profit." I fail to see the fun, I fail to see the profit.

Your article reveals that bars are frequented by men with ego problems and women like your friend, Michelle, who like to see how popular they are. So the women find out they can be popular with large numbers of men they find undesirable. But, as the general tone of the article seems to suggest, the idea of this game is: Screw 'em if they can't take a joke; take the money and run. I guess that's the profit part, even if it gives you a headache in the morning. In any case, I was generally unhappy to read about this sort of hopeless bar mentality once again. I believe the purpose of the new Meeting Grounds section is to inspire single people to meet for real fun. I am looking forward to future articles dealing with that. Singles already know where not to meet. Sincerely, - Roger Ward, Toronto

Holmes, sweet Holmes

Dear What's On:

Far too often, when movies are critiqued, the critic looks well beyond the screen and the film itself, and looks at the producers, directors and executive staff. Maybe it's time to stop looking at who produced or directed the film and start to judge it on the basis of its entertainment value. I am referring to Ron Base's review of the movie, Young Sherlock Holmes (Nov. 27), in which Mr. Base seems more concerned with the similarities between Young Sherlock Holmes and other Steven Spielberg movies.

Who really cares if the lead female in the movie looks "disconcertingly like Spielberg's lady, Amy Irving"? It certainly was not an integral part of the film! The scenery, settings and costumes were magnificent - something that I found very difficult to overlook, but you did.

The showing of the movie which I attended was about three-quarters full and throughout the movie the crowd reacted quite favorably to the action, the drama and the humor that the characters in the movie developed. Of the 20 or so people I spoke with after the film, not one of them could put the movie down.

Sure we all would like to have this scene done like that, or that scene done like this, but on the whole the people thought that the film was a great work of art.

As for Mr. Base calling the film an "overt act of plagiarism," I can only assume that he missed the opening credits of the movie where the film-makers paid tribute to the creator of Holmes, Sir Arthur Conan Doyle - or the end of the film where they mentioned that the movie had been made with permission from the Doyle estate. It is not my purpose to deny Ron Base a right to his opinion or freedom of speech, but I do wish that he and the many other movie critics would do what their title entails - critique the movie and not give your readers comparisons to other movies or a director's previous works. - Geoffrey Shier, Toronto

Who needs a plot when you've got Sly?

Dear Ron Base:

Re: recent review of Rocky IV (Dec. 4). I must say your critical review was rather base, Ron. And contrary to it, let me say this:

The objective of making a movie (besides money) is not to develop a plot, create a scene with good acting, or to churn out a bible of fancy dialogue. The objective of making a movie is, and always has been, to entertain the audience for the duration of their stay in the theatre. And thus the goal of any movie is not to appease the critics but rather the paying public.

Sylvester Stallone knows how to do that. He has demonstrated time and again that he knows exactly what the public wants, likes, and is willing to pay to see. And needless to say, much to the chagrin of his critics, he's been right every time regardless of plot, dialogue or the critics. Now you may feel that being a movie critic you have a higher consciousness of the silver screen than most people. Well, maybe you do, but the paying public doesn't really seem to care and they show this by casting their vote for Stallone with their five dollars. And if the public, young and old, can come and get their five dollars worth of entertainment every time they walk into that theatre, then that director has succeeded on a scale very few today achieve. - Mark Sanz, Toronto

Toronto Star (ON)
SUN
ENTERTAINMENT, Sunday, December 15, 1985 859 mots, p. G4

Eddie's Place truly a cooks' tour

David Kingsmill Toronto Star

I have a bone to pick about restaurants featuring "daily specials." In Europe, the special of the day from the kitchen is a dish, or a complete meal, that is not on the printed menu. The chef finds a new or seasonal fresh product, takes it back to the kitchen and lovingly creates a work of art. It is almost always, then, "special" for the customer as well as "special" for the chef because it represents a diversion from the normal daily grind.

In Canada, however, too many restaurants feature a "special" that bears no resemblance to this practice. A special often means something made in quantity that can be pushed in the restaurant to cut costs and reap higher profits. It is usually the farthest thing from being "special."

This, naturally, brings me to a recent restaurant experience, and I only mention it right off the top because the special at Eddie's Place - A Great Food And Good Time Emporium in Bronte represented such a disservice to the rest of the food. If you judged the place only by the special the other night, you would miss the capabilities of the kitchen cooks by a long shot.

Eddie is Eddie Tsang. If you think the name of his restaurant, "A great food and . . . ", sounds a bit like the commercial for The Keg, you would probably hit Tsang's subconscious accurately. Originally from Hong Kong, he was one of the first Keg managers in Canada. He chucked his affiliation, however, when he got the chance to open his own restaurant in Bronte. He bought out an existing place - I hesitate to call it a restaurant - called either Sir Pizza or The Castle depending upon whether you wanted to eat poor pizza or drink your brains out in the tacky bar. He started refurbishing it slowly to the point where now he has removed the leatherette wall hangings, the orange and brown color scheme and has replaced it with white stucco, nice linen, and comfortable tables and chairs with a view over the harbor area.

The menu reflects the cooks - not chefs, competent cooks. One is Chinese and his two spring rolls as an appetizer ($2.25) are superb crunchy rolls filled with smoked ham, bean sprouts, cabbage and slivered carrots and served with a plum sauce. Another cook is a lady from Spain who had worked in the same building through various owners for years, and so the classic paella ($10.45) of mussels, clams, shrimp, crab meat with saffron long grain rice is cooked in her own seasoned paella pan, which is requisite for a good paella.

Garlic shrimp ($3.95) is one of those terrific taste concoctions you don't often find, mainly because it is so easy just to saute shrimp in garlic butter and serve. At Eddie's, however, the fresh shrimp bought from The Wharf, a much better than average fish and seafood shop in Oakville, are placed on mushroom caps in a butter sauce laced with a dash of garam masala to give the appetizer a light curry zing. If the mushrooms had been morels, chanterelles or even oyster mushrooms, it would be perfect. As it is, it's very good and the fresh crusty rolls produced for the table are superb and perfect for dunking.

"Lamb in curry" ($8.95) comes as strips of lamb, lightly curried with mild heat on rice with chutney, coconut and raisins. Very nice.

And now to the "special." Filet of beef on spinach topped with crab and shrimp. The spinach was overdone and bitter. The filet was wrapped with a thickish rasher of bacon. To my mind, wrapping a filet with bacon is a large mistake, ignoring for a moment the fact that when you buy it this way in a butcher shop, you are paying for bacon at the price of filet. You can't sear the sides of the filet when it's wrapped, the cook usually tries to make sure the bacon is cooked when he should be worrying about the filet, the bacon merely boils the filet sides turning it gray in the process, and the taste it imparts masks the taste of beef and anything along with it. Ordered rare, it came medium to medium well. The bacon, however, was cooked. The shrimp were fine and so was the crab, but the entire combination ended up tasting like nothing. Pizza is still on the menu; Tsang still has the pizza ovens from the previous owner, after all. And the menu has pastas, fresh seafood and enticing numbers like cashew chicken and prime rib. Dinner for two is about $35 with wine. If you're out there in the western regions of Oakville, it's worth a visit.

TABLE FOR FOUR Eddie's Place 2475 Lakeshore Rd. West in Bronte (corner of Bronte Rd. and Lakeshore) 827-4121 Eclectic menu; seats 70 downstairs, 40 upstairs; entrees $6.45 to $11.95; full license; open seven days from 11.30 a.m. Monday to Saturday, 10 a.m. Sunday for breakfast; no facilities for handicapped; no non-smoking area; reservations accepted; takes major cards.

Toronto Star (ON)
FIN
NEWS, Tuesday, December 17, 1985 242 mots, p. A2

Two more wolves lured back but eight are still free near zoo

The lure of sex can't get nine male Arctic wolves back inside their enclosure at the Metro Zoo, but good red meat is something else.

Zoo officials last night brought two female wolves into an enclosed holding area but the male wolves, who have been on the loose since Saturday, didn't follow them.

But the smell of fresh meat did entice one hungry animal back into the enclosure this morning.

Since Sunday, armed zoo officials have been keeping a 24-hour watch on the pack, which remains in a ravine outside the fenced compound. The ravine is away from public areas of the zoo.

Thirteen wolves escaped Saturday when someone cut a large hole in the mesh fence around their enclosure. One wolf was shot with a tranquillizer dart after it tried to leave the pack and the other two were herded back into their holding area by zoo staffers clapping their hands and stamping their feet.

"Senseless act'

Zoo officials called the release of the animals a "senseless and dangerous act" and hope a $10,000 reward will lead to the arrest of those responsible.

While the animals roamed freely through a sparsely populated area of Scarborough Saturday night, they did not threaten people or other animals.

"These are all zoo-raised animals and they tend to be very timid of humans and even other animals," zoo spokesman Toby Styles said.

Toronto Star (ON)
FIN
FOOD, Wednesday, December 18, 1985 355 mots, p. D16

Christmas dinners vary around world

Many British cousins eat turkey on Christmas, but the roast goose of Dickens' A Christmas Carol has also long been a favorite alternative.

In case you decide to try goose this year, do not cook a wild one that has swum in salt water and has subsisted on seafood. The meat tends to be tough and the flavor is fishy. But geese raised domestically or those that feed on rice, are usually good.

The French have a big meal after church on Christmas Eve to usher in the holiday. Baked ham is a favorite, but many people shun meat that night and serve eel baked on a bed of leeks, moistened with white wine.

In Germany, where wild game abounds, hunters try to bag a deer or wild boar.

In Brazil, below the equator, Christmas comes during their summer and usually people serve a fish pie on Christmas Eve and celebrate the day with a picnic.

There are other differences in Latin America. In Nicaragua, for instance, the Yuletide feast is often built around a platter of tamales.

In Sweden, where the Yule roast may be ham, a featured dish is highly flavored red cabbage. This meal is led off with the traditional smorgasbord including such delicacies as spareribs, sausage, pickled herring and a liver paste.

In Norway, delicious teacakes are served during Christmas Day. In Armenia, the villagers eat no meat for a week before the Yuletide, and no food at all on the last day. On Christmas Eve, after church service they serve a supper dish such as this Boulgeur Pilav.

3/4 cup raw lamb, diced 3 cups water 2 tsp salt 1 cup rice or cracked wheat Small onion, chopped 3 tbsp melted butter

1/4 tsp pepper

Put cubes of meat into a saucepan with water and salt. Let boil until meat is nearly done. Add rice or cracked wheat and cook 30 minutes, not allowing stock to reduce below 2 1/2 cups. Brown finely chopped onion in butter and pour over meat. Add pepper. Set aside for 15 minutes to settle before serving.

Toronto Star (ON)
FIN
FOOD, Wednesday, December 18, 1985 780 mots, p. D20

Fill pan or tureen with goodies for double-barreled gift

A pan, a tureen, a baker's mold - each goes hand in hand with a great recipe. And for holiday gift giving, they offer an ideal combination: the container itself, filled with a favorite dish.

The first part of these double-barreled gifts, the containers, are widely available at many major stores, gift shops and, in some cases, discount operations. To make them unique, present them with a favorite recipe tucked inside.

Or if the gift is for someone special, make the pat, simmer the stew or bake the cake and present it along with its container. With luck, you'll be invited to stay for dinner. An elegant soup tureen is a perfect choice for a holiday gift because it can be used year round. Seaside Fish Stew

1/2 cup olive oil 1 cup chopped onion 1 cup chopped carrots 1 cup chopped celery 1 red pepper, cut in strips 1 green pepper, cut in strips 3 cloves garlic, finely chopped 1 cup dry vermouth (preferably French) 4 cups clam juice

6/8 tsp saffron Salt and freshly ground pepper to taste 2 bay leaves

1/2 tsp thyme

1/2 tsp tarragon Pinch fennel seeds

1/2 lb large scallops 1 lb firm white fish, cut in chunks 1 lb shrimp 4 canned anchovies, mashed 12 clams 24 mussels 2 cups canned crushed tomatoes

1/4 cup fresh chopped Italian parsley Aioli garnish 1 egg 1 tsp Dijon mustard 2 cloves garlic

1/2 tsp tomato paste Dash hot pepper (Tabasco) sauce 1 cup olive oil

Heat olive oil in a large stock pot. Add onion, carrots, celery, red and green peppers and garlic and stir fry for 5 minutes. Add vermouth and cook for 2 to 3 minutes; then add clam juice and saffron. Simmer for about 15 minutes or until vegetables are tender. Pour mixture into a colander and reserve vegetables.

Return cooking liquid to stock pot, bring to a boil and cook until liquid has been reduced to half. Return vegetables to stock pot. Add seasonings, scallops, white fish, shrimp and anchovies. Cook 3 to 4 minutes, covered. Then add clams and mussels. Stir in tomatoes. Cover and cook about 8 minutes or until clams and mussels open. Remove bay leaves. Stir in parsley. To make aioli (mayonnaise) garnish, combine egg, mustard, garlic, tomato paste and hot pepper sauce in food processor. Process for about 60 seconds. Slowly add 1 cup olive oil, a drop at a time, until mixture starts to thicken and then add it in a thin, steady stream. To serve, ladle stew into soup bowls and garnish with a dollop of aioli. Makes 6 servings.

Rabbit Pate Pate molds come in round or loaf shapes. Either way, they make a thoughtful gift when filled, since the recipient has instant hors d'oeuvres on hand.

1/2 lb bacon 2-2 1/2 lb rabbit 2 shallots 2 cloves garlic 1 lb ground pork

1/2 cup red wine

1/4 cup cognac 2 tsp salt

1/2 tsp freshly ground pepper 1 tsp ground thyme 1 tbsp olive oil

1/2 cup shelled pistachios

1/4 cup dry bread crumbs 2 eggs 1 tsp butter Bay leaf

Cornichons and French bread

Cover bacon with water in medium saucepan and simmer for 10 minutes. Lay strips of bacon on flat surface to cool. Line 11 by 4 inch pat mold or terrine with bacon, reserving three slices for top. Remove as much meat as possible from rabbit (there should be about 1 pound).

Place rabbit pieces, shallots and garlic in food processor and process until meat is roughly chopped.

Place in a large bowl with ground pork, red wine, cognac, salt, pepper, thyme, olive oil, pistachios, bread crumbs and eggs. Blend well, by hand or electric mixer.

Remove about cup of mixture and form into a patty. Heat the butter in a skillet and cook the patty. Cool and taste. Correct seasonings in meat mixture, if necessary.

Press mixture into bacon-lined terrine. Wet fingers and press meat mixture into the corners. Smooth top and cover with bacon slices. Place bay leaf on top. Place cover on top or cover with aluminum foil.

Bake in a 300 degree F oven for 3 hours. Remove from oven and place inside a larger pan (to catch any drippings). Cut a piece of cardboard to cover top of pate and cover with aluminum foil. Place this on top of the pat and weight it down with 3 small or 4 large cans or a brick.

Refrigerate about 24 hours. Remove weights and cardboard and serve with cornichons and French bread.

Toronto Star (ON)
FIN
FOOD, Wednesday, December 18, 1985 674 mots, p. D5

Hearty meals for cold winter days

Mary McGrath Toronto Star

Skaters and skiers love to come home to hearty casseroles like this one and they are ideal any night of the week for hungry families and casual Christmas parties. Elsie Selvig of Port Hope sent this recipe after reading a request from Mrs. R. Evans. She says old (that is, sharp) Cheddar cheese is a must. Elsie Selvig's Heavenly Hash

3/4 package broad noodles Butter 4 large Spanish onions (or 2 Spanish onions and 2 to 4 yellow onions) sliced 1 can button mushrooms, drained 1 can sliced mushrooms, drained 2 lb ground beef Salt and pepper 1 lb sausage meat 2 cans condensed cream of mushroom soup 1 can condensed cream of tomato soup 1 lb old Cheddar cheese, grated Worcestershire sauce

Parmesan cheese

Cook noodles until tender in boiling salted water; drain. Heat butter in a large frying pan.

Cook onions until they soften slightly. Add mushrooms and brown. Add to noodles.

Cook ground beef seasoned with salt and pepper; add to noodles. Cook sausage meat; add to noodles.

Pour some of the soup into frying pan. Stir to remove brown pieces from pan bottom. Reserve some Cheddar cheese for top of casserole; stir in remainder.

Stir soup mixture, remaining soup and Worcestershire sauce into noodle mixture. Pour into greased casseroles. (Servings can be frozen). Top with remaining cheese. Sprinkle with Parmesan cheese. Bake in a preheated 350 degree F oven for 45 minutes. Makes 12 servings. Ivy Johnson's Quick Chili Sauce Mrs. F. McCutcheon won't have to wait until tomatoes are in season next summer to make chili sauce now that she has this recipe from Mrs. B. I. Johnson of Toronto. 3 19-oz or 2 28-oz cans of tomatoes 1 cup finely chopped celery 1 cup finely chopped onion 1 cup finely chopped green pepper 1 cup finely chopped sweet red pepper 2 cups white vinegar 1 1/2 cups light brown sugar

1/2 tsp ground cinnamon

1/2 tsp ground allspice

1/4 tsp ground ginger

1/4 tsp cayenne pepper or 1 hot dried chili pepper in a gauze bag

Pour tomatoes and juice into a large saucepan. Add celery, onion, green and red pepper, vinegar, sugar, cinnamon, allspice, ginger and cayenne pepper or dried chili pepper. Bring to a boil, reduce heat to simmer and cook covered until thick, about 1 1/2 hours. Stir often. Remove chili pepper in gauze bag. Pour into hot sterilized jars. Seal. Salmon Quiche Dorothy Lamberton of Belleville says this quiche with a salad is super for supper. The recipe comes from a salmon ad and she wants to share it with Barb Olendy. 1 9-inch unbaked pie shell brushed with egg white 1 7 3/4-oz can salmon 3 eggs 1 1/4 cups milk

1/4 tsp salt Dash of pepper 1 cup grated Swiss or Cheddar cheese 1 small onion, finely chopped

1/2 cup chopped broccoli (optional)

Preheat oven to 350 degrees F. Drain and flake salmon; reserve liquid. Beat eggs; stir in milk, salt, pepper and reserved salmon liquid.

Sprinkle half the cheese and onion over base of pie shell. Add broccoli and salmon. (Peppers and celery or any other vegetable may replace broccoli). Top with remaining cheese and onion. Pour egg mixture over. Bake 40 to 45 minutes or until set.

If you know how to make the butterscotch buns served at one time by Bell Telephone in its cafeterias, Louise and Bill Ashton would really like a copy of the recipe.

Mrs. Helena Neely of Norwood is looking for a recipe for mock almond paste made with sweet potatoes. Can anyone help?

Mrs. S. Watson needs recipe for Shepherd's Pie and also a casserole made with chicken, mushrooms, cashews and rice.

These recipes are not tested in The Star kitchen. Send requests and recipes to Recipe Exchange, Star Test Kitchen, Toronto Star, 1 Yonge St., Toronto M5E 1E6. We regret that requests cannot be taken over the phone and that letters cannot receive a personal reply.

Toronto Star (ON)
FIN
FOOD, Wednesday, December 18, 1985 850 mots, p. D6

Be creative in your doggie bag meals Singles eat out 4 times a week and that means lots of leftovers

What do single cooks make for dinner?

Reservations.

A lot of singles just don't cook. They eat out, whether it's fast food or fancy food.

Statistics from the U.S. National Restaurant Association indicate that American singles eat out more often than members of larger households.

They eat out 223 times a year, or 4.3 times a week. Other customers eat out 192 times a year, or 3.7 times a week.

But look at this. According to the Pets Are Wonderful Council, singles are less likely to own pets than the rest of the population.

Nineteen per cent of one-person households have a dog, compared with almost half of households with three to five family members. All for you

What's the connection? A simple-minded statistician could draw only one conclusion. Single cooks don't have to share what they bring home in doggie bags.

In fact restaurateurs, recognizing that many customers are light eaters (or want to appear like light eaters), are coming up with the chic doggie bag for the discerning diner. These can be shaped packages - for instance, aluminum foil swans - or clever logos.

However, you need not simply reheat the leftovers. With a little preparation, using ingredients at hand, you can build on the chef's creativity and turn the dish into something your own.

But first, a quick word about doggie-bag etiquette. Pocketing the relish tray tonight for an antipasto platter tomorrow is not appropriate in front of business clients or first dates.

And you probably won't be requesting doggie bags at less-is-more nouvelle cuisine dinners ("Please, a wrap for my mussel").

That shouldn't be any problem at a steak house. When was the last time you ordered a 3-ounce sirloin?

Make creative use of a bread-basket heist. Aside from eating your booty as is, turn the goods into something more presentable.

Stale Italian and French bread or croissants are ideal for french toast. Top with a warm, maple walnut syrup.

This can be made by spiking maple syrup with chopped walnuts and simmering for five minutes. Breakfast rusks

Or make cinnamon rusks for breakfast the morning after. Slice a French roll or similar plain bread in half horizontally, place a sliver of butter on each half and sprinkle with cinnamon. Bake for 10 minutes at 425 degrees F or until hard and crusty.

Perk up leftovers from the neighborhood pizza joint. Before reheating them, add additional toppings at hand, such as sauted mushrooms, zucchini or other vegetables.

Dress it up with condiments such as capers, marinated artichoke hearts or roasted red peppers that may have been hiding out in your refrigerator from a recent dinner party.

Make a cold fish salad from a leftover fillet. Add mayonnaise, freshly ground black pepper, some chopped celery, a dab or two of Dijon mustard, a dash of hot pepper sauce and a squeeze of lemon juice.

Skin leftover pieces of fried chicken. Cut into bite-sized pieces or strips and use in chicken salads or stir-fries.

Make a quick beef barbecue out of a leftover pub burger. Simply saut the ground meat in a skillet with some good-quality barbecue sauce. Here are some other ideas to get single cooks to stretch their food dollar and shrink their stomachs. Curried Fried Rice 2 tsp vegetable oil 1 egg, beaten 1 tbsp chopped onion or scallions 1 small garlic clove, minced

1/2 tsp curry powder or more to taste

1/2 cup leftover Cantonese food with meat and vegetables

1/4 cup chopped ham (optional)

3/4 cup leftover steamed rice

Soy sauce or sesame oil or leftover packets of Chinese hot mustard or duck sauce

Heat 1 teaspoon oil in a small skillet. When hot, add egg and cook until set. Flip on to other side and cook until done. Remove omelette from pan. Set aside and allow to cool for a few minutes before cutting into 1-inch wide strips. Add remaining oil to pan.

Briefly saut onion or scallions and garlic until soft, about 3 minutes. Add curry powder and stir until onions and garlic are coated. Add leftover Chinese food, ham and rice and cook over low heat, stirring, until heated through. Return egg strips to pan and stir into rice mixture. Sprinkle with a few drops of soy sauce or sesame oil, if desired, or serve with leftover packets of Chinese hot-mustard or duck sauce. Serves 1. Cold Mexican Beef Salad Leftover beef, cut into thin strips 8-oz can kidney beans, drained and rinsed

1/2 cups chopped red bell pepper 1 stalk celery, chopped 2 tbsp chopped onion 2 tbsp olive oil 1 tbsp red wine vinegar 1 small garlic clove, minced

1/4 tsp chili powder

1/4 tsp cumin

Freshly ground black pepper and salt to taste

Combine beef, kidney beans, pepper, celery and onion in a bowl. In a separate bowl, mix together oil, vinegar, garlic and spices. Toss with beef mixture and refrigerate at least 1 hour. Serves 2.

Toronto Star (ON)
FIN
FOOD, Wednesday, December 18, 1985 1860 mots, p. D1

The '85 crop of cookbooks

David Kingsmill Star food writer

This season's cookbook crop is impressive in size; everyone and his sister is putting recipes to paper and hitting the promotion trail.

The good news is there are some gems. The bad news is most of the books rated "gems" are for serious Foodies, not the home cook who wants simple, innovative recipes for everyday use. The good news is the choice of books rated "good" give a wide range in price and subject.

Below are 11 books on food-related subjects. We rejected twice as many, which means a lot of repetitious rehashes of dubious worth are on the shelves this year.

Two books are not mentioned below because they have been reviewed in previous Food sections. One of them, Across The Table, An Indulgent Look At Food In Canada by Cynthia Wine (Prentice Hall, $29.95) is a gem for cooks and food lovers. It should be a first choice for gift giving. Madame Benoit's Encyclopedia Of Microwave Cooking in four volumes (Heritage Plus, $14.95 each) undoubtedly will become a standard reference in the field of microwave cookery, perfect for anyone who has one; it is rated as "good." Here, then, are the other stars of the 1985 Christmas season. The French At Table by Rudolph Chelminski (William Morrow, $15.95): a gem. This is not a recipe book but it's the best food book buy of the season. It is, as the lengthy subtitle suggests, "A hilarious and true history of why the French know how to eat better than any people on earth and how they have gone about it, from the Gauls to Paul Bocuse." Well, it's highly amusing, anyway, and if you have ever wondered what the devil nouvelle cuisine or cuisine minceur is all about - or if you would really like to know if the know-it-all cocktail party bore really knows what he's talking about - Chelminski will fill you in. He wrote for Life magazine in Paris and Moscow for 10 years, freelanced for many other major magazines and now lives in France as a roving reporter for Reader's Digest. He loves food, he loves the French and knows whereof and of whom he speaks. If Chelminski could describe food with the same passion as he does the main characters of French cuisine, he would be the next best thing to the former New Yorker writer and French food lover, A.J. Liebling. And you can't get much better than that. A great book for anyone who eats or cooks well. Cuisine Naturelle by Anton Mosimann (Macmillan, $29.95): Rated "good," it's full of great recipes. If you know anyone who claims with pride to be either a Foodie or a Yuppie, The French At Table and Cuisine Naturelle are the two books to buy him or her. Mosimann is one of the great culinary influences today. He's the chef at the Dorchester Hotel in London and one of the top 10 or 15 (at the most, depending upon whom you listen to) in the world. "Cuisine naturelle" is his invention, a style of cooking I predict will eventually be as common as the so-called nouvelle cuisine, for two reasons: It tastes good and in its preparation uses no cream, butter, oils or alcohol. Perfect for serious eaters in designer duds now, and easy enough to be copied by others later, unlike "cuisine minceur," which has failed because so few chefs are good enough to cook it well. The final thing you should know is that Mosimann's sous-chef, Michael Bonacini, now lives in good old Toronto as the executive chef of The Windsor Arms Hotel and he is creating cuisine naturelle there. For once, Toronto may send a new trend south of the border instead of the reverse. The Harrods Cookery Book by Marilyn Aslani (Fitzhenry and Whiteside, $37.95) is a celebration of the most famous food halls under one roof. It's a gem. The book is a history of the grocery business begun modestly by Henry Charles Harrod 136 years ago, which has evolved since to become the symbol of British excellence. Aslani moves the reader through the meat hall, provisions hall, the fruit and vegetable hall, the bakery, and the pantry in photographs, words and recipes. True to the standards of Harrods, the 300 recipes treat foodstuffs with reverence without resorting to false pomposity, or even nationalism, to make the point: A recipe for oriental deep-fried shrimp from the east lies on the pages alongside traditional English jugged hare and Mexican chicken enchiladas. It's enough to make you book a flight to London for groceries. The Cook's Magazine Cookbook (General Publishing, $28.95): A gem. The Cook's Magazine is an American publication, thinner than Gourmet and with fewer recipes. But the bi-monthly Cook's attracts some of the most innovative chefs and restaurateurs in the U.S. to its pages and that is what sets it apart. Gourmet magazine makes a point of not following food trends while Cook's makes a point of chronicling the food innovations around the country, most of which wind up in Toronto months later. The magazine's first cookbook brings all this to the home kitchen with a simple philosophy: "Up to date and down to earth." Whether it's ice cream, a backyard barbecue or a formal dinner, this cookbook gives you instructions and recipes that won't bore anyone, least of all the cook. Duck and wild rice soup, porterhouse steak grilled over herbs and garlic or fettuccine with shellfish custard sauce are all examples of how the cookbook takes standard cooking techniques, available foodstuffs and provides the innovation to make the home cook a star. The Frog Commissary Cookbook, by Steven Poses, Ann Clark and Becky Roller (Doubleday, $27.95): a gem. About 12 years ago a restaurant opened in downtown Philadelphia called Frog. It was a big hit and from that first venture spawned some of America's most innovative eateries - The Commissary, the USA Cafe, City Bites, 16th Street Bar & Grill, a catering company called Frog/Commissary and a grocery store called The Market Of The Commissary. The originator, Steven Poses, has built a successful empire based on good eating. His formula is simple: He hires talented people, gives them the best ingredients and lets them create. And now he has put out a cookbook based on the most creative recipes of his establishments. If you liked the two Silver Palate cookbooks, and you should because they are gems, too, you'll love this one. Le Chocolat, by Martine Jolly (Random House, $25.50): a good one. This is billed as an "extravagant collection of recipes," and I need not say more except that if you're a chocolate freak, here are 136 French ways to expand your waistline with the most sought after sweet in the world. Tapas, The Little Dishes Of Spain, by Penelope Casas (Random House, $18.75): a gem. Are you bored with nibbles of sour cream dip with raw broccoli spears, potato chips and onion dip, those ridiculous little cocktail sausages on toothpicks dunked into warmed commercial chili sauce? Would you like, just for once, to be able to offer guests something new, delicious, satisfying and maybe exotic with their drinks? Then this is it. Tapas to Spain are what shrimp cocktails are to us, but infinitely more varied and interesting. You go into almost any bar in Spain and eat these "hors d'oeuvres" as you chat with your neighbors. Bars are often famous because of what they serve this way and author Casas has travelled the country to get the best. She comes up with more than 300 really good recipes, ranging from the exotic to the simply delicious. Close to home is The Bombay Palace Cookbook by Stendahl (Caravan publishing, $19.95, available at the restaurant at 71 Jarvis St.): a good one. The Bombay Palace restaurant in Toronto is just one of eight in a North American chain that features food from the Punjab in northern India adapted to western tastes. The cookbook provides recipes used in the restaurants and also serves as a primer on Moghli cuisine, how to prepare it, how to cook and serve it. The secrets of garam masala, the combination of spices we call curry powder, the importance of the bhoona method, all these basics and more are explained well for the uninitiated and adventurous.

Even closer to home is the Jamie Kennedy Cookbook (Oxford University Press, $9.95): a good one. Kennedy has been dazzling food writers and critics for a half dozen years now, first at Scaramouche (although it was the Windsor Arms before that) and lately at his newest venture, Palmerston on College St. In between, he dropped from sight and for quite a while, as sure as bearnaise curdles at high heat, everyone was asking, "whatever happened . . . ." Well, he opened a catering business and wrote a cookbook, which came out about six months ago. Kennedy is innovative and fussy. Home cooks who buy this book will have to be the same. These are not recipes you whip up after work one night when you're tired, although some can be prepared fairly quickly. They do, however, reveal the raison d'etre of a Toronto wunderkind and if you make the effort, buy the best ingredients, and follow his directions, you could taste what all the fuss is about.

A little father afield: The idea of celebrities cashing in on their reputations to produce cookbooks irritates me. I had just finished reading The Promised Land by Pierre Berton when The Berton Family Cookbook (McClelland and Stewart, $14.95) landed on my desk. I am very interested in Berton's analysis of Clifford Sifton's personality and the history of the Canadian west, but I don't give a damn what Berton or his family eats. I read the cookbook anyway and despite the hokum about who is in the family and how they scrum in the renovated kitchen, the book had more than a few good recipes. Just as I'd finish rolling my eyes at blender hollandaise, as if hollandaise is difficult, I came across something called Flashfire Shrimp and wanted to try it. The thought of deep-fried chicken wings without the Anchor Bar hot sauce and blue cheese dip seemed hopelessly inept. But then I read the recipe for poached salmon in egg and caper sauce and needed a fix badly. I hate to say it, but you'll probably use and enjoy this one. Most of the recipes are simple and quick. And despite my bias, good. On a slightly more bizarre level, but fascinating nonetheless, is The Rural And Native Heritage Cookbook ($9.95, available at The Cookbook Store on the corner of Yonge St. and Yorkville Ave.) Written by the Lovesick Lake Native Women's Association, a group of status and non-status Indians in Burleigh Falls, north of Peterborough, it's a collection of recipes geared mainly to hunters and trappers. But while you may never find the occasion to roast a bear or serve beaver tails in sauce, some of the recipes are original and delicious-sounding: blueberry duck roast and bass fillets with stuffed olives.

Toronto Star (ON)
FIN
NEWS, Wednesday, December 18, 1985 424 mots, p. A3

Injured workers' benefits to rise with inflation rate

Sandro Contenta Toronto Star

Injured workers in Ontario should soon get pensions indexed to the inflation rate under changes introduced by the government.

The changes to the Workers' Compensation Act also would eliminate an aberration under the present law that pays widows of injured workers who died before April 1 less than those whose husbands died after that date.

If passed, the changes would take effect Jan. 1.

Both changes introduced yesterday have long been sought by injured workers.

"The pain, the loss, the disruption and the disorientation caused to a worker and his or her family by a disabled injury is suffering enough," Labor Minister Bill Wrye told the Legislature in announcing the moves.

Adjusted yearly

"We should never add to this suffering the indignity of having to come cap in hand to the steps of the Legislature angrily demanding merely the protection of their compensation benefits from the annual rate of inflation."

For years, benefits to injured workers were adjusted every July. The bill calls for an immediate 1.7 per cent increase in pensions to match the inflation rate since July.

Wrye said the changes would "ensure that injured workers and their families will be protected from the hardships caused by inflation."

The legislation also extends the principle of indexation to all payments made to injured workers by the Workers' Compensation Board.

There are about 90,000 injured workers in Ontario receiving permanant or temporary disability pensions.

Increase payments

Under the old law, widows of injured workers whose husbands died before April 1 - when changes in the law were last made - received 13 per cent less in survivor's pension than those whose husbands died after that date. Increases in July closed the gap to 3 per cent.

The proposed changes would give parity to women who became widows before April 1.

The changes would increase survivor's benefits to $717.28 a month from $641. The dependent child's allowance will change to $200.30 a month from $179.

While the NDP firmly supports the plan to index pensions, the Progressive Conservatives may vote against it.

Tory labor critic Phil Gillies said his party wants injured workers to keep fighting for increases every year so that politicians keep control of the legislative purse strings.

Wrye said he plans to introduce further changes to the compensation act that will force Ontario companies to rehire injured workers and will end the so-called "meat chart" method of paying compensation.

That method ties a worker's benefits to the type of injurysuffered.

Toronto Star (ON)
FIN
NEWS, Wednesday, December 18, 1985 233 mots, p. A3

Police question youths about wolves' escape

Metro police have questioned five Scarborough youths regarding the release of 13 Arctic wolves at the Metro zoo.

Three youths were interviewed at home by police and two were brought into police headquarters for questioning, police said yesterday.

No charges have been laid.

The wolves - all males - escaped Saturday after a half-metre (two-foot) hole was cut in the fence around their enclosure.

One wolf returned home this morning and four returned yesterday - two in the morning and two in the afternoon - bringing the total to eight wolves back in captivity. Five remain loose in a pack in a nearby ravine.

Police said they were told yesterday that the five boys had been spotted last week in the area where the fence was cut.

Staff Inspector Ted Silcox said the escaped wolves have "periodically" wandered off zoo property during the past two days.

"At night they tend to scatter, and we've had several sightings on Finch Ave. the last couple of nights," he said.

Zoo board chairman Ron Barbaro said the use of three female wolves - one of them in heat - was instrumental in luring back a number of the wolves. Meat was also used to get other animals to return to their enclosure.

Zoo spokesman Toby Styles said about 25 zoo staffers were monitoring the wolves' movements 24 hours a day.

Toronto Star (ON)
FIN
LIFE, Thursday, December 19, 1985 872 mots, p. B1

Charlie's like the dad he never knew

Frank Jones Toronto Star

Enter stage right: one unlikely angel. He weighes 260 pounds, his nose is scrunched to one side, he smokes too much, cusses when he shouldn't and admits that his wife Edna doesn't find him the easiest person to live with.

But - yes - he's ruffling his wing feathers, he takes a step and - yes - Charlie Fitch soars. Charlie is an angel after all.

In seeking out Christmas Angels there's one sort I've neglected until now - the corporate angel. There are literally millions of Canadians doing good works every day as part of their jobs.

Little credit

They don't get much credit for it because it's considered good for business to do good works on the side, even though some get so involved helping others you wonder how they have any time left for their business. I'm thinking of people like Charlie Fitch.

Charlie, 55, is the manager of the Food City store in Owen Sound. It is a job he glories in. His idea of Heaven is managing a supermarket.

Perhaps you take supermarkets for granted. They're just places you have to go every week for the potatoes and pot roast. Charlie doesn't see it that way. His supermarket is a sort of mission, an agency for good works as well as profits.

Charlie's father was a school teacher and farmer in Saskatchewan, but he died before Charlie ever knew him, and his mother brought her young family back to Ontario.

From his mother, now a spry 86, Charlie learned that his father had been a generous man who always had time for people and especially for kids. His mother remarried and settled on a farm near Markdale. "My mother and stepfather were poor in money terms, but they were rich in many other ways," says Charlie.

At 11 he started working summers on a nearby farm. He did well at the one-room school, and the teacher pushed him ahead, allowing him to cover four grades in two years. The result was when he went to high school Charlie was younger than the rest, and felt lost.

He quit after Grade 9 and went to work in a basket factory (earning 35 cents for 100 six-quart baskets). Then, at 15, he headed for the big city and got a job washing dishes at Diana Sweets for 15 cents an hour. He slung hamburgers, then went to work behind the meat counter at Loblaws when he was 16.

Love affair

He found his calling. He was a store manager at 23, but he was always being called on the carpet for trying out his own ideas in the store. In 1961 he went to work for Oshawa Wholesale, which owns Food City, and a sort of business love affair blossomed.

Charlie can't say enough good things about the Wolf family, the founders of Oshawa Wholesale who always gave him his head, and the people at Oshawa Wholesale can't say enough good things about Charlie, although pained expressions cross their faces sometimes when Charlie is on the phone again, twisting their arms to donate goods yet again to one of his countless charities.

In 1970 Charlie Fitch's world was complete when they sent him to Owen Sound to manage the store. It meant he and Edna could buy a farm near Markdale where he grew up (where Edna now keeps a few pigs and a couple of goats and they have five horses).

Soon every charity in town discovered Charlie was a soft touch. Whether it was the local lacrosse league for youngsters, raising frunds for Participation House for the handicapped, organizing a family day to raise money for the Grey-Bruce Regional Health Centre, Charlie was the man.

Often it was a case of donating the supplies for a charity wine and cheese party or providing the staff to pack Christmas hampers, as he's doing this week, but most frequently it involved Charlie giving up his spare Sundays and his few free evenings to be on the spot helping.

As a result, there's hardly an award that Charlie hasn't won or been nominated for, and in 1983 he was made an honorary citizen of Owen Sound.

He's no slouch at the store either. His high jinks during Cheese Month (October) have won his store seven national awards. But it's at the human level again that Charlie really scores. He had to introduce me to nearly every member of his staff, down to the young guys stacking shelves. One his biggest thrills, he said, is hearing his people come to work whistling "and knowing I'm the manager of the supermarket."

Charlie is not conventionally religious. Spiritual communion for him is sitting on a fence rail on his farm, listening to the breeze and watching for the first kildeer because then it's spring for sure.

But he still thinks of the father he never knew. "I believe Dad probably knows what I'm doing," he said.

On my way out, Milton Brown, a senior stationed at a table at the front of the store, strong-armed me into buying a raffle ticket for the local lacrosse team. "That Charlie, he's the greatest guy. Help anybody," he said.

Toronto Star (ON)
FIN
LIFE, Friday, December 20, 1985 686 mots, p. B3

Put nutrition first when planning diet

Saul Levine and Kathleen Wilcox

Dr. Wilcox: I am 15 years old and very well off at home and school, I guess.

My problem is my weight. Two years ago I went to Weight Watchers and lost 15 pounds. I felt great about myself and got a whole new wardrobe. Over the past few months I have gained almost all of it back. No matter how hard I try, I can't lose any of it again. I've tried many diets and even gone back to Weight Watchers but it all seems futile.

I could eat no breakfast or lunch and when I get home I'll pig out until I go to bed. No matter how much I tell myself that I must lose weight, something inside me doesn't agree. I have tremendous willpower, but it is something subconscious that won't let me lose weight.

Have you any suggestions?

Seeking help may be an excellent opportunity to examine your eating habits and establish healthy eating patterns - permanent, we hope - that will provide a balanced nutritious diet, a basic prerequisite to good health.

Skipping meals, as you've discovered, invariably fails as a weight-control measure. By the time you finally start eating, you either consume more or at least as many calories ("food energy" as it's now called) than you would have had you eaten those skipped meals.

Binges are destructive not only to a healthy diet but to your self-esteem as well. When binges are compulsive, uncontrollable, conducted in secrecy or followed by vomiting, medical and counselling help should definitely be sought. Such behavior may be a symptom of a serious eating problem.

Weight Watchers worked for you before and is a well-balanced program. The simplest advice is to return to them.

But since this is your second attempt, it would be wise to examine your expectations and nutritional needs in depth.

First, is a 15 pound weight loss an appropriate goal? Are you 15 pounds "overweight"? Or, for argument's sake, are you of average weight but not very fit and trying - futilely - to become super thin to make up for lack of tone? If you were your present weight but physically fit, how would you look and feel?

When do you usually "pig out?" What empty calories do you consume that could be easily trimmed from your diet?

For example, do you have a lot of fatty foods in your diet? Ounce for ounce - or gram for gram - fats have more than twice the number of calories that carbohydrates have. People who eat a hamburger but throw away the bun are eating the most calory-rich part because meat has far more fat than any bread product.

Do you know what the four major food groups are and how many servings of each you need per day to get all the nutrients you need?

Do you know what the four major food groups are? And how many servings of each you need per day to get all the nutrients you need?

The answer for teenaged girls: 4 to 5 servings of fruits and vegetables, 2 servings of meat or meat substitutes, 3 to 5 servings of breads and 3 to 4 of milk and milk products.

Girls' diets tend to be notoriously low in calcium (use skim milk products if you're worried about calories) and iron, but high in fruits and vegetables.

A nutritionist recommended by your doctor can help you review your dietary goals and needs. Since a person's normal weight may be higher or lower than the average weight for the population, the nutritionist can help you determine what's realistic for you. An excellent book on nutrition is Jane Brody's Nutrition Book published by Bantam Books, $10.95.

Readers are invited to write to physician Dr. Kathleen Wilcox or psychiatrist Dr. Saul Levine at Youth Clinic, Life Section, Toronto Star, One Yonge St., Toronto M5E 1E6. Those of general interest will be answered in The Star. Personal replies cannot be given. If you need personal counselling, call the Youth Line at 922-1700 or Planned Parenthood at The House, 927-7171.

Toronto Star (ON)
FIN
LIFE, Friday, December 20, 1985 780 mots, p. B1

Group helps single mothers feed families

Lois Sweet Toronto Star

It's Tuesday and there's good reason for the steady flow of traffic through Beverly Barbeau's small apartment in Regent Park. Second Harvest, a volunteer charitable organization that picks up surplus food from donors (bakeries, grocery stores and hospitals) and drops it off to agencies and shelters, has just made a delivery.

Word spreads quickly.

Two young mothers gather bags of buns, bunches of grapes and jars of salad dressing. "I don't know what we'd do without Second Harvest," says one as she walks out the door. "We sure do appreciate it," says the other.

Throughout the next few hours, women drop in. Some are hesitant, some are enthusiastic. All are happy for the opportunity to get some extra food to feed their families.

Barbeau welcomes each and every one, points to where they can find bags and encourages them to try the salad dressing. "We don't often get that sort of thing," she says. "It costs $l.49 a bottle."

Before they leave, she asks them to sign the book on her kitchen table. "Name and phone number," she says, "that's all we need."

Despite the casual atmosphere, there's nothing happenstance about how food gets there or is distributed. Second Harvest approached the Regent Park Residence Association last summer to find out if there was an organization to whom they could deliver surplus food.

"It's important to us that there be an administration," says Ina Andre, a founder of Second Harvest. "Proper records need to be kept so that we can feel confident about where the food is going. We were directed to the Sole Support Mothers."

Today, Second Harvest helps to feed 230 Regent Park families who are registered with the mothers group.

The food may be free, but the women who come don't have to be demeaned to get it. "We wanted to get food to people in such a way that they didn't have to leave their homes or stand in line," explains Andre. "Distributing it through the Sole Support Mother's Group was a perfect solution."

Barbeau agrees. "We treat everybody equal," she says. "Nobody gets degraded. After all, we're all in the same situation."

To Barbeau, there's irony in the fact that she, a mother of three who lives 15 per cent below the poverty line, is giving out food to others. "I paid all my bills this month and I had $10, $20 left," she says. "I can't even afford Christmas."

Barbeau, 42, says this without a trace of self-pity. To her, poverty is a fact of life, something to be viewed in the same light as the cold that blows through her door: troublesome, but it hasn't killed her yet.

Barbeau copes by being fully involved in the mothers group - a group she says is "like a family." The mothers are planning nutrition workshops and last year they organized a successful gardening project. "We stick together," she says. "We're like a collective, not an agency, because nobody pays us to do what we do."

Barbeau says life is hard for the mothers in Regent Park who are solely responsible for raising their children. The food provided by Second Harvest and Food Share, the mayor's project for the hungry, is extremely important to their survival.

People hear about the food through word of mouth, although there are regular days for delivery. One day alone, the group distributed more than two tons of food. And Barbeau always keeps some aside for emergencies - those times when people literally have nothing to eat. These emergencies seem to occur about four times a week.

None of this food is meant to be a family's primary source of nourishment, but you can't help wonder what percentage it actually comprises. Barbeau calls the food a "quality of life" project. "It helps to supplement some of the money that the women haven't got," she explains.

Before the afternoon is over, a Christmas hamper arrives from the Red Cross for Barbeau. There's also a voucher to put towards a turkey - meat, wonderful meat. It may be a long time before her family gets it again.

Barbeau is fairly philosophical about Christmas. It isn't a time, after all, to be poor in this society. "Christmas is only for kids, anyway," she says.

Later, when the Red Cross turkey voucher arrives, she updates her feelings. "Any Christmas is better than none at all," she says.

But the fact remains: Christmas is the time of year when the poor feel their poverty most. Fortunately, it is also the time when others are most inclined to help. Come January, however, there is still a long, hard winter ahead.

Toronto Star (ON)
FIN
BUSINESS TODAY, Friday, December 20, 1985 130 mots, p. E2

1 MILLION SHARES OF Canada Packers to go on sale today

A million shares of Canada Packers Inc. are expected to go on the block for $36.75 apiece on the Toronto Stock Exchange today.

They'll be sold by Gordon Capital Corp., Dominion Securities Pitfield Ltd., Wood Gundy Inc. and Midland Doherty Ltd.

A Canada Packers official wouldn't comment on the sale yesterday, Canadian Dow Jones reports.

McCain Food Ltd., which used to hold 1.4 million shares, sold its stake Dec. 5 for $37.50 a share, or $53.3 million, in a deal handled by Gordon Capital.

The biggest block of Canada Packers is held by former chairman W. F. McLean and his associates, who have about 3 million shares of the big meat packer and food company.

Toronto Star (ON)
FIN
BUSINESS TODAY, Friday, December 20, 1985 257 mots, p. E2

Ottawa threatens to set quotas if beef imports hurt our farmers

CP

OTTAWA - OTTAWA (CP) - Agriculture Minister John Wise has served notice to foreign suppliers of beef and veal, especially the European Economic Community, that Canada is prepared to impose import quotas next year.

Wise told the House of Commons yesterday that he is invoking the Meat Import Act for 1986, a step he must take before the end of this year to be able to impose quotas next year.

But actual implementation of the act is being suspended. That means the government has no immediate plans to impose quotas, but is prepared to do so if foreign shipments become too heavy.

The government is also waiting to see if the revenue department will conclude that countervailing duties, intended to offset the effect of dumping or export subsidy in the country of origin, should be slapped on European beef.

The revenue department has ruled that European beef is subsidized.

"There is a reasonable indication that the subsidization has caused, is causing or is likely to cause material injury" to Canadian farmers, it says.

Last December, Wise invoked the act and said beef imports from all countries would be limited in 1985 to 146.5 million pounds (66.5 million kilograms). But under pressure from the United States and facing retaliation from the Europeans, the government raised that limit to about 210 million pounds (95 million kilograms).

The Europeans threatened to raise duties on $50 million worth of Canadian shipments to the community if Canada didn't increase its quota.

Toronto Star (ON)
FIN
NEWS, Friday, December 20, 1985 445 mots, p. A2

Diabetes "epidemic' found among Indians, study says

Paula Adamick Special to The Star

LONDON, ONT. - LONDON, Ont. - Nearly 50 per cent of Indians on Southwestern Ontario reservations develop diabetes by age 45, compared to only 10 per cent of the general population, a doctor says.

"I'd call it an epidemic among Indians in Southwestern Ontario," said Dr. Susan Ebers, an expert in infectious and epidemic diseases at the University of Waterloo. Her findings are the result of a recent study done with doctors who serve the Oneida, Chippewa, and Muncey reservations near London.

Diabetes was unknown in native Canadians prior to l940, Ebers said, and diet may be an important factor in the high incidence.

"We are now seeing adult diabetes frequently in teenagers," said Dr. Irwin Antone, a member of the Oneida band.

Studying diet

"We're looking at the present diet to try to change it from the high sugar and high starch, back to the more traditional diet of lentils, vegetables and lean meat."

Antone said many teenagers on the reservation are obese, contributing to the development of diabetes, as well as an abnormally high incidence of high blood pressure, anemia, bronchitis and pneumonia.

"But we don't think it's just diet causing this," said Antone. "There's a lot of social stress on the reserves as well."

Terry Henry, 43, chief of the Chippewa band has been affected by diabetes.

"Diabetes is just a fact of life on the reserve," he said. "I know that neither I, my wife or my child will live as long as yours."

Henry's wife was diagnosed as diabetic two years ago. Her sister and brother are both diabetic. In addition, Henry's father died of renal failure, a diabetes complication, while in his 50s. Of his father's seven brothers and sisters, Henry said that six died of diabetes complications.

Treating the problem may be a complex matter.

"You must have mental health as well as physical health," said Oneida chief Alfred Day, "It's a very slow process and we're not going to get out of it overnight."

Caused by stresses

Day thinks that the health of native Canadians has been eroded by both cultural and physical stresses.

"These factors have created uneasiness and sickness and have combined to have a major negative impact on their health," he said.

Leroy Dolson, the Muncey chief, said the incidence of diabetes is probably higher than 50 per cent because Eber's estimate is based on band members who visit doctors. He said some natives still don't visit doctors because of dissatisfaction and the high turnover in clinic staff.

"Always meeting new faces, it is hard to get trust in anyone," he said. "If you don't have trust, you won't go."

Toronto Star (ON)
FIN
LIFE, Friday, December 20, 1985 145 mots, p. B3

Serve piquant tenderloin hot or cold Parties are one of the best parts of the festive season and if you need help with your menu, here's a re cipe that gives pork tenderloin an exotic twist. You can served it hot or cold, thinly sliced as an appetiz er or

Mary McGrath Toronto Star

Trim any fat from tenderloin. Combine remaining ingredients in a plastic bag large enough to hold pork. Add marinade and massage into pork lightly. Press air out of bag; tie securely. Allow pork to marinate a few hours in the refrigerator. Turn bag occasionally. Preheat oven to 350 degrees F. Remove pork from marinade and place on rack in a shallow pan. Cook 1 hour or until internal temperature reaches 170 degrees F on a meat thermometer. Turn half way through cooking and baste with remaining marinade every 15 minutes. Makes 6 to 8 servings.

Toronto Star (ON)
SAT
NEWS, Saturday, December 21, 1985 796 mots, p. A6

Wolves may have to be killed zoo says as staff costs mount

Stan Josey and Kathy English Toronto Star

Four wolves running loose at the Metro zoo may have to be shot dead, the zoo's general administrator says.

The wolves would have to be killed if they stray off the property, or if the stand-off goes on too long, Barry Norton told The Star yesterday.

The wandering wolves have been kept under constant watch by zoo staff, many of them working overtime. Norton estimates that this week's attempts to round up the wolves have cost at least $50,000 in additional salaries.

"There comes a time when we have to balance the expenditure of taxpayers' money against an eventual solution to the situation," he said. "It is something we don't want to do, but we will have no choice if the thing goes on too long."

The zoo has not yet decided to kill the wolves - but all other possible solutions are being foiled, including tranquilizer darts, drugged meat, and other lures.

"Absolute idiocy'

If the Metro zoo can't get the loose Arctic wolves back in their enclosure, it would be justified in killing them, Scarborough's medical officer of health says.

"It is a rough decision to take, but I would support them 100 per cent if that is the course of action they decide to take," Dr. Keith Fitzgerald said yesterday.

But killing the animals would by "absolute idiocy," says Canada's "wolfman," author Farley Mowat, who lived with wolves for six months in the Northwest Territories.

"There is no problem with these wolves. They are not dangerous," Mowat said. "There are no cases on record of wolves attacking unprovoked. People are much more likely to get bit by a dog on the street."

It's been a week since vandals stalked through the wilds of the Rouge River Valley after dark and cut a half-metre (two-foot) hole in a fence around the wolf enclosure, allowing 13 males to escape.

Following a brief romp in the sparsely populated northeastern corner of Scarborough, the wolves were herded back on to zoo property last Sunday.

Up until yesterday, one animal had been tranquilized and captured and seven others lured back inside. Late last night, one more wolf wandered into the enclosure.

Meanwhile, the wolves, who have not been fed since they found freedom, are getting restless - perhaps because of hunger - and are starting to roam further afield, zoo board chairman Ron Barbaro said.

Several attempts were made yesterday to shoot the animals with tranquilizer darts, but the attempts failed.

"These dart guns are just overgrown blow guns," Barbaro said. "The darts just bounced off their rumps."

Yesterday three female wolves, who were used to attract the males earlier in the week, were returned to an enclosure near the roaming males. Zoo officials are hoping to distract the four wolves so keepers can get closer and try using the darts again.

Barbaro said the zoo will have to consider more drastic action if the wolves show any sign of leaving the property and heading for nearby residential areas.

Mowat suggests the zoo wait until the wolves are hungrier and then reoffer drugged meat. Wolves can go up to 14 days without eating, he said.

"The hungrier they get, the more likely they are to take proferred food," he said. "These are all semi-domesticated wolves, so they've been used to being fed."

The zoo has also tried building a funnel of fencing around the escaped wolves to force them back into their enclosure. But that failed because as soon as a wolf stepped into the area, a dominant wolf inside hustled them back out.

Mowat explained that is natural for wolves who travel in packs of about eight made up of just one dominant male, some wolf pups and females. Putting many male wolves together in the small enclosure goes against their nature, he said.

Small groups

"The group is trying to split into small groups because all the males need their own space," he said. "It's as if the dominant male inside is telling the others to get their own territory. He doesn't want them back inside.

"They all must be very confused right now. These are desocialized wolves living in abnormal conditions, but they are responding to instinctive patterns."

The renowned author said that, in the wild, wolf packs stake out a territory of about 100 square miles, much larger than the zoo's wolf enclosure.

Barbaro said problems with the Arctic wolves should end in the spring when the they are moved to a new enclosure in the Canadian animal domain, away from the Rouge River Valley.

"We already have money budgeted to move the wolves to another area where visitors will be able to get a better look at them," Barbaro said.

Toronto Star (ON)
SAT
NEWS, Saturday, December 21, 1985 661 mots, p. A10

Church nets large profit on 'stolen' collection money

Kathleen Kenna Toronto Star

GRIMSBY - GRIMSBY - This is not your usual Christmas story about goodwill and generosity.

It's about a 61-year-old United Church minister who tested not only his own faith but that of his 500-family congregation this year when he asked them to "steal" from the collection plate.

Rev. Doug Story took $5,000 out of the bank last April in $10 bills and offered them to his Grimsby parishioners without any limits. "Take as much as you want," Story told his astonished flock and proceeded to deliver a sermon based on Matthew 25.

Readers might recognize this quotation from two verses in that chapter: "For I was hungered and you gave me meat; I was thirsty and you gave me drink; I was a stranger; and you took me in; (I was) naked, and you clothed me; I was sick, and you visited me; I was in prison, and you came unto me."

Matthew 25 includes a parable about a man who turned over his wealth to his servants before he left on a long journey. Those who repaid the kindness twice over were rewarded again; the lone servant who hoarded his gift was punished.

"Stole' money

"We decided to take the parable literally and do it with money," Story recalls. "Money speaks to people more clearly than anything else, I guess."

When Story closed the doors of his Trinity United Church that Sunday in spring, his parishoners had "stolen" $4,200 from the collection plate.

They used the money for projects that netted a 200 per cent return on the church's investment, the minister says.

Young people held car washes; some congregation members sold baking, crafts and quilts; others donated the profits from their garden harvests. One man bought apricots and canning supplies for $30 and gave the church back $180 after selling homemade preserves; another parishioner quit smoking and donated his former cigarette money.

Despite Story's comment about the importance of money, the $12,000 his parishioners put back in the collection plate was only part of the reward.

Twenty adults formed two groups in a "3-D" program - discipline, diet and discipleship - and met weekly all year to help each other lose weight and gain strength.

Three goals

Story admits he lost 7.5 kilograms (16 pounds), but laughs when asked about the groups' total weight loss, because no one's bothered to add it all up yet. Somehow, he says, dieting became the least important of the three goals.

Some 3-D members joined not to lose weight but to learn discipline for reaching other self-improvement targets. Among some of the personal goals was having the discipline to become a better Christian. The groups adopted a buddy system to help each other through their struggles and that support is continuing, even though the April project has ended.

Another group of young men took a "Big Brother" approach to Story's challenge and set up woodworking sessions for youngsters who wanted to learn, among other things, to build boats.

Everyone touched by the project, from small children to housebound seniors, was left with a sense of "learning how to share in creative ways," Story says. "The key of it all was involvement. It showed us we can all do so much more if we're willing to take a risk and make an investment."

A reminder

Each of Story's parishioners interpreted Matthew 25 and his cash give-away experiment in different ways, but the minister says he's content they heard his message about the rewards of giving.

At the height of the last-minute Christmas shopping rush, it's easier to send a cheque to charity or quickly drop off food or gifts for the less fortunate, than it is to actually get involved with others who need our help. Story would have us spread the charitable spirit of Christmas throughout the year, but his experiment is a reminder that it's not only what we give, but how.

Toronto Star (ON)
SUN
NEWS, Sunday, December 22, 1985 144 mots, p. A3

Meat laced with Valium helps zoo snare two more wolves

Two more wolves have returned to their enclosure at the Metro zoo, leaving only two of 13 escapers still on the loose.

The two wolves were brought back yesterday after eating meat laced with Valium.

While dozing, one wolf was shot with a tranquilizer dart.

The second wolf, which also fell asleep, was brought back to the holding area without the use of the tranquilizer or "capture" gun.

Ron Barbaro, zoo chairman, is optimistic the last two wolves will eat the drugged food.

"We doused the meat with the liqueur Anisette and hope the scent will continue to bring them in," Barbaro said.

The remaining wolves may have eaten the drugged food, but could go somewhere and sleep it off, he said. Their white coats make them hard to spot in the snowy bush.

Toronto Star (ON)
SUN
NEWS, Sunday, December 22, 1985 1638 mots, p. B1

Life on 'the Ice' spawns alcoholism and madness

Bryan Burrough Special to The Star

MCMURDO STATION, ANTARCTICA - By Bryan Burrough Special to The Star

McMURDO STATION, Antarctica - It is Saturday night at one of the world's most remote outposts, and Navy steelworker Barton "Brillo" Prentiss is waving a bottle of high-octane Chilean liquor over his head.

"I foresee adventure tonight," he shouts. The next day, after a sleepless night, he wanders glassy-eyed through the mess hall here, mumbling to himself.

His drinking binge ends Monday morning as he stares with bloodshot eyes into a coffee cup. "I can't look myself in the mirror anymore," says Prentiss, who is 30 years old but appears to be 15 years older. "I drink too much."

Like many of the 1,000 U.S. sailors, scientists and others stationed here each year, Prentiss loves the unspoiled wilderness, the challenging work and the camaraderie, but he hates the boredom and isolation. "We work ourselves to death," he says, tears welling up in his eyes. "Then we drink ourselves to death."

Alcohol abuse is rampant in Antarctica. A University of Oklahoma study in 1970 estimated that the typical man here outdrinks his U.S. counterpart nine to one. And drug abuse is a nagging problem at the U.S. South Pole station, where, several Antarctic veterans say, marijuana has regularly been cultivated under lamps during past winters.

But alcohol and drugs are just two of the social and psychological problems of life on "the Ice," as it is known locally. The six-month-long Antarctic day can spark chronic insomnia known as the "big eye," while the six-month night can cause depression and mild paranoia or, in rare instances, can cause people to go berserk.

In contrast with Arctic stations, nothing moves in or out of Antarctica during the winter. The 100-below-zero temperatures rival those of Mars, and hurricane-force winds blow for days at a time. People who spend the winter here are so cut off from civilization that they have been known to fall to the ground and eat the first grass they see upon return to a U.S. base in New Zealand.

To the few psychologists who have braved these conditions, Antarctica is the world's best laboratory for studying the effects of prolonged isolation. Their findings have yielded valuable insights into how humans react under conditions of extreme stress and severe environments.

"The Antarctic is the ideal simulator for space isolation and colonization," says Jay Shurley, a psychologist who pioneered behavioral studies here. "It's like living in a refrigerator."

The Soviets, who maintain seven scientific stations here, have already applied one lesson: According to NASA psychologists, cosmonauts have been forbidden to play chess in space ever since a Russian in the Antarctic murdered a colleague with an ax after losing a chess game.

Boredom and isolation-related troubles have plagued Antarctic expeditions since 1898, when the first group wintered here. Back then a sailor went insane aboard the icebound ship Belgica. The ship's doctor reported that psychological problems such as depression and insomnia caused by "the spell of the black Antarctic night" sparked more problems than scurvy and frostbite. How boring is life in the Antarctic? People in one group wintering at the South Pole in the 1960s watched the film Cat Ballou 87 times. People in another, after tiring of the westerns, Disney features and pornographic films on hand, spliced the movies together into their own production and adopted a vocabulary based on their creation that was so strange that relief crews arriving in the spring could barely understand them.

At the McMurdo mess hall, Peter Crank, a Navy truck dispatcher, is a victim of what some psychologists have dubbed "the long eye" or "the Antarctic stare." He frequently finds himself gaping open-mouthed at the walls, sometimes with a forkful of meat or potatoes suspended halfway to his mouth.

"If you stare at this wallpaper long enough, it starts to move," he says.

The living conditions here only make things worse. Showers are limited to twice a week to conserve water. And the dry air makes fire a constant worry. McMurdo's chief fire inspector calls the base a "fire trap."

Antarctica can be a claustrophobic person's nightmare. Buildings at the U.S. airfield here have airtight meat-locker doors. Blood-red letters flanking the door to a McMurdo dormitory nicknamed Hotel California repeat a line from the rock song of that name: "You can check out any time you like. But you can never leave."

And when meteorologist Frank Gilpatrick took evening walks at the South Pole last winter, he had to use a survival rope linked to the station. "You held on or you didn't come back," he says.

Even in the summer, when temperatures may rise above freezing, the minutiae of daily life here loom large. McMurdo's naval commander, Capt. David Srite, recently appeared on the base's television station to settle a dispute over whether McMurdo's chili would be served with beans.

Nerves stretched

"This is the kind of place where people get really excited about the lettuce," says Fred Glogower, a Navy psychologist. Televised public service messages deal with such pressing matters as not flushing the toilet when the shower is occupied.

But the long Antarctic night stretches nerves especially taut. James Herpolsheimer, the assistant manager of McMurdo's biological labs, recalls feeling so emotionally drained by the monotony that he snarled repeatedly at a lazy colleague. "I didn't have to do it," he says. "But it felt so wonderful just to feel an emotion."

Dianne Grim, a 25-year-old clerk at McMurdo, feels plenty of emotion toward her husband David, a Navy flier, but with no quarters for married Navy people here she gets to spend about 15 hours with him in a 36-day period. She ends up spending most of her free time in a dorm room with four square feet of floor space. "This place is like living in a submarine," she says.

Antarctica offers recreation that is suitable for neither the modest nor the faint of heart. Many trek to a tiny scientific base in the mysterious ice-free valleys region near McMurdo to immerse themselves naked in the icy waters of Lake Vanda. Several U.S. generals and a congressman have achieved membership in the Royal Vanda Swimming Club, which is restricted to the lake's skinny-dippers.

At the South Pole station, membership in the 300 Club is earned by leaping from a 200-degree sauna into 100-below air, again, naked. "Hug a Husky" day at New Zealand's Scott Base was quickly abandoned when a diplomat from New Zealand was bitten in the worst imaginable place after shedding his clothes and embracing one of the base's dogs.

Resisting the urge to drink is a constant struggle for many inhabitants here because alcohol is such a part of the culture. A recent visitor to the South Pole station heard scientific briefings interrupted by M* A* S* H-like intercom announcements paging drinking partners and ballyhooing an incoming cargo plane bearing a new brand of rum.

"I'm already fighting it, and I've only been here a week," says Kevin Tighe, a 24-year-old telephone repairman at McMurdo. "I'm determined not to let it do to me what it's done to some others I know."

Several years ago, an alcoholic scientist became so belligerent at the South Pole that officials were forced to lock the liquor cabinet. When the scientist subsequently went berserk, it took the station's 16-man complement to restrain him.

Lawyers for some families of the 257 people who died in a New Zealand airliner crash here in 1979 contend that alcohol was involved in that disaster, Antarctica's worst. They charge that a senior U.S. military air-traffic controller was absent from his post, recovering from a drinking bout.

A novice controller, they claim, led the plane on a path into a mountain. The justice department denies that alcohol was in any way related.

Drug use in Antarctica seems largely confined to the South Pole station, but it has apparently flourished there over several winters. Connie Deday, a cook at the pole two years ago, recalls watching members of her wintering group distribute homegrown marijuana free to new arrivals at winter's end.

"They grow so much of it down at the South Pole it's unbelievable," says Kevin McDevitt, a Navy security guard who wintered at McMurdo last year. "Those guys were high all the time."

Staged "bust'

Diplomatic incidents have been touched off by drug use. At a delicate time in relations between the U.S. and New Zealand, New Zealand policemen boarded an Antarctica-bound U.S. military transport plane at the Christchurch airport to search for drugs.

Antarctica doesn't have any laws against drug use - or much else. But the United States and other governments do their best to control it. The Americans even staged a "bust" at the South Pole a few years ago during which seven pounds of marijuana seeds were hauled out, says John Ingram, a naval medical officer here.

The Navy conducts psychological testing among all of the people assigned to winter duty here, mainly to screen out potential alcoholics.

Despite the isolation and stress here, though, many people come back summer after summer, or remain for several winters.

But for everyone, especially the winter residents, leaving Antarctica has the feel of being rescued from a desert island. Several describe wandering aimlessly, long-haired and palefaced, through Christchurch's lush botanical gardens, gazing vacantly at roses.

Herpolsheimer, who smelled nothing more appealing than diesel fumes while wintering at McMurdo two years ago, recalls nearly fainting at his first whiff of a honeysuckle. He also startled passers-by on a Christchurch street when he gave chase to an alley cat, the first animal he had seen in months other than penguins and gulls. * Reprinted by permission of the Wall Street Journal, copyright 1985 Dow Jones & Company, Inc. All rights reserved.

Toronto Star (ON)
SUN
NEWS, Sunday, December 22, 1985 1059 mots, p. B3

Romania's darkest hour

John Dornberg Special to The Star

MUNICH, WEST GERMANY - MUNICH - Nicolae Ceausescu, Romania's president and Communist party chief, has no equal among East European leaders when it comes to propagating the cult of his own personality.

His epoch, claim propaganda banners and posters all over the country, "is Romania's golden age, the era of light."

But this winter, Ceausescu's 20th as conducator, a title roughly akin to fuehrer or duce, promises to be the darkest ever in Romania's modern history.

The lights are flickering and sputtering out; so are the radios and television sets, the hearths and the heaters, the motors in private cars and even the machines in the factories.

Never before has Romania faced an energy and power shortage as severe as the one confronting it this year. And never before has Ceausescu dealt with his mounting troubles in more draconian fashion.

After declaring a state of emergency in late October, he fired a deputy prime minister, the minister of electric power and the minister of mining, and called in the army to run and supervise operations in the country's power plants and coal mines.

Police checks Tough new measures to conserve fuel and power were imposed last month. As a result: * No Romanian family will be allowed to switch on the light in more than one room of their apartment or house at any given time and the bulb that burns must not be stronger than a dim 40 watts; * Room temperatures in homes, offices and shops must be kept to a chilly 14 degrees. Space heaters are forbidden and police spotchecks will be made to make sure the rules are enforced; * All restaurants must close at 9 p.m; * Television broadcasting is to be limited to two hours a day; * The sale of gasoline for private cars, already rationed to a mere three gallons per month, may be abolished entirely; * Streetlighting in Bucharest and other cities will be virtually non-existent.

To complicate matters, food shortages are mounting: Meat has practically disappeared from the shops, and Romanians must stand in line for hours to buy sugar, butter, vegetable oils, coffee, flour or any kind of produce.

Ceausescu has "recommended" a daily intake of only 2,800 calories as part of a national fitness and health program. Conversely, he signed a decree the other day, requiring every Romanian 18 years of age or older to put in six days of unpaid work a year - on house, road or bridge construction.

The country's economy, shaky for years, is in a tailspin and Romania's standard of living is now judged to be the lowest in the Soviet bloc.

Instead of their rated capacity of 4,000 megwatts, the country's hydroelectric stations, crippled by a summer-long drought, produced only 1,500 megawatts during the first 10 months of this year.

Coal-burning thermal power plants have put out only 3,500 of the targeted 5,000 megawatts.

Ceausescu

By the end of September coal production was 30 per cent below the 58 million tonnes planned for 1985, a figure that itself was a reduction from the 78 million tonnes originally envisioned for this year.

Ceausescu met the crisis head on: He "militarized" the energy sector in October, ordering senior officers and military staff into the managerial offices of each of the country's power stations and mines. He dismissed the three ministers nominally responsible and installed two confidants as key replacements.

The new minister of electrical power is Ion Licu, until last month a "counsellor to the president." The new minister of mining is Ilie Verdet, Ceausescu's brother-in-law, a member of the party politburo and prime minister until 1982.

It is not the first time that Ceausescu has called upon the army to deal with economic crises. Senior officers were appointed to supervise several civilian projects in recent years, such as the construction of the Danube-Black Sea canal, the Bucharest subway and the management of the Romanian merchant marine.

And top level ministerial shuffles are almost routine in Romania. Ceausescu has established a singular reputation of hunting and finding scapegoats for the country's economic troubles.

But even by Romanian standards the official merry-go-round is spinning at an unprecedented velocity. All the ministers who were sacked in October had been appointed only a year before.

Romania's worsening crisis, according to most observers of the country, is due almost entirely to the conducator's own economic mismanagement and megalomaniac style of rule.

On coming to power in 1965, following the death of Gheorghe Gheorghiu-Dej, the party's long-time leader, Ceausescu launched a crash program of industrialization.

His goal was both to modernize what had been predominantly agricultural Balkan land and to make Romania independent of the Soviet Union and Comecon, the East European version of Western Europe's Common Market. But the campaign was overly ambitious, badly co-ordinated and unrealistic in light of Romania's energy and raw materials base.

For example, because Romania had rather substantial oil supplies - a derrick is, in fact, pictured on the country's flag and coat of arms - Ceausescu began pushing for the creation of a vast petrochemical industry.

He believed it would accommodate Romania's own industrialization needs and serve as processor of crude and semi-finished petrochemical products. The refinery capacity is now 32 million tonnes per year.

But Romania's own oil reserves were smaller and depleted faster than expected. Last year only 11 million tonnes of crude were pumped from the Ploiesti fields - half the domestic need and less than one-third of the refinery capacity.

$16 billion debt

To keep the expensive refineries operating, Bucharest began importing oil, paying more in hard currency for it than it earned on the export of petrochemical products. This was one reason why Romania racked up a foreign debt of $16 billion by 1980.

That year Ceausescu changed course dramatically to adopt coal as the country's principal energy source. But Romanian coal is of very poor quality and the cost of extracting has more than quadrupled in a decade.

Meanwhile, with mounting industrialization and urbanization, the country's collectivized and sorely mismanaged agricultural base dwindled, leading to persistent food shortages.

For two decades Ceausescu has deprived the Romanian people, offering them patriotism instead of prosperity in order to pursue his ill-conceived goals. There have been many winters of discontent. But this one is shaping up as the worst yet. * John Dornberg is a Star correspondent based in Munich.

Toronto Star (ON)
FIN
FOOD, Monday, December 23, 1985 1621 mots, p. D1

2nd time around Turkey leftovers can make life easy

Mary McGrath Star home economist

Boxing Day bliss is knowing the wonderful tastes of Christmas turkey will be around for a few more days because of the leftovers in the kitchen.

At author Pierre Berton's Kleinburg home, he and his family will tuck into leftover turkey at breakfast on Dec. 26. The Boxing Day Croquettes he makes with leftover turkey and mashed potatoes are a treat that the family looks forward to each year.

Leftover turkey, tortillas and hot sauce is another winning combination. If you can't find fresh or frozen tortillas, corn chips will work in many recipes if you cut back a little on the salt.

If Santa left a copy of Jane Brody's Good Food Book under your tree, turn to the recipes for Turkey And Rice Salad or Turkey Tetrazzini at the back. Brody, the personal health columnist for the New York Times, has done an outstanding job of finding recipes that make healthy, wholesome food appetizing.

After all the holiday feasting, nothing is as soothing as soup, especially when it's made with broth from the turkey bones, lots of vegetables and a good blend of seasonings. And it also costs almost nothing. Leftover turkey freezes well, especially in large pieces, according to Agriculture Canada. After any bones and fat have been removed, wrap each piece in foil and freeze it for up to a month. Sliced turkey covered with gravy or broth keeps well for up to three months. Stuffing can be frozen for up to two months. Turkey And Rice Salad Wild rice mixtures go well with turkey and this is a tasty way to deal with leftovers. The recipe is from Jane Brody's Good Food Book (Penguin Books, $24.95). Preparation time: 55 minutes

3/4 cup wild rice 2 cups chicken broth 1 cup water

3/4 cup long-grain white rice 2 cups diced turkey

1/4 lb (125g) mushrooms, quartered 1 large red pepper, diced 1 cup packed spinach leaves sliced into thin strips 3 green onions with tops, chopped 2 tbsp chopped fresh parsley (optional) Dressing: cup dry white wine 2 tbsp olive or salad oil 2 tsp granulated sugar

1/2 tsp dry mustard

1/4 tsp salt

1/4 tsp freshly ground black pepper Garnish:

1 small can mandarin oranges, drained (optional) Well before serving time combine wild rice, broth and water in a medium saucepan. Bring liquid to a boil, reduce heat, cover pan and simmer rice for 15 minutes. Add long-grain rice to wild rice, cover pan, and continue cooking rice for another 20 to 25 minutes, or until all liquid is absorbed. Chill the rice. At serving time, combine the rice, turkey and vegetables. In a small bowl or jar, combine all the dressing ingredients, and mix them well. Just before serving, add dressing to salad and toss ingredients to combine them. Garnish the salad with mandarin oranges. Makes 6 main-course servings. Turkey And Tortilla Casserole Adventuresome palates will relish turkey leftovers with a Mexican touch come Boxing Day. Preparation time: 35 minutes Baking time: 20 to 30 minutes 8 corn tortillas* about 6 inches each 1 tsp olive or salad oil 2 medium onions, chopped 2 cloves garlic, finely chopped 1 28-oz (796mL) can tomatoes, coarsely chopped with juice 1 tbsp chili powder 1 tsp dried oregano leaves Pinch ground cumin Salt and pepper 2 to 3 cups cooked diced turkey

1/2 to 1 3 1/2-oz (95g) can roasted and peeled jalapeno peppers 2 cups grated mild Cheddar cheese

8 tbsp whipping or sour cream (optional)

Heat tortillas in a 350 degree F oven for 10 minutes. Heat 1 tablespoon oil in a medium saucepan. Add onions and garlic; cook about 3 minutes. Add tomatoes, their juice, chili powder, oregano and cumin. Season with salt and pepper. Bring to a boil, reduce heat and simmer 15 minutes. Adjust seasonings in sauce to taste.

To assemble, spread a thin layer of sauce on four 8-inch pans or small casseroles. Cover sauce with a tortilla. Top each tortilla with 1/2 cup turkey, a quarter of the drained, chopped jalapenos, 1/4 cup of cheese and 2 tablespoons of cream. Top with a second tortilla and some of the remaining tomato sauce and cheese. Cover pans with foil and bake in a 375 degree F oven 25 to 30 minutes or until heated through. Makes 8 servings. * Tortillas aren't all that easy to find but a few shops, including Perola's Supermarket, 247 Augusta Ave. and Tijuana Donna's, 217 Danforth Ave., carry them. Turkey Salad With Grapes And Pecans Pecans and a dressing made with leftover blue cheese make this an outstanding salad for any lunch. The recipe was adapted from one in The Silver Palate Good Times Cook Book (Saunders, $28.50,$14.95 paperback). Preparation time: 30 minutes Chilling time: 1 hour 2 to 3 cups diced cooked turkey 1 1/2 cups red grapes, halved and seeded 1 cup diced celery

1/2 cup mayonnaise

1/4 cup crumbled blue cheese

3/4 cup pecan halves

Lettuce leaves or watercress Combine turkey, grapes and celery. Stir blue cheese into mayonnaise. Add to turkey mixture and toss. Refrigerate 1 hour or until cold. Toss with pecans just before placing on lettuce leaves. Makes 4 main-course servings. Chef Roldan's Curried Turkey Soup Calls for another copy of the recipe for turkey soup developed by the late Toronto chef Tony Roldan started back in November, and no wonder. His soup is wonderful, economical and so easy to make. Here it is again. Preparation time: 45 minutes Simmering time: 55 minutes Turkey carcass and neck Water 2 tbsp unsalted butter 1 tsp curry powder 1 bay leaf

1/2 tsp dried thyme 2 tbsp chopped fresh parsley 2 cups diced celery 2 cups diced peeled potatoes 1 cup diced carrot 1 cup diced turnip

1/2 cup chopped onion Any leftover turkey meat, cut into small pieces

Salt and freshly ground black pepper Break turkey carcass into pieces and discard tail end portion of the bird. Place pieces and neck in a large soup pot. Cover with water and boil 30 minutes. Skim off fat. Remove bones and strain stock through cheesecloth. Pour stock into a soup pot and set aside. Melt butter in a frying pan over medium heat. When foam subsides, add curry powder, bay leaf, thyme, parsley and all vegetables. Cook, covered, 8 minutes. Add cooked vegetables to strained turkey stock. Also add any leftover turkey. Bring stock to a boil and simmer, uncovered, 20 to 30 minutes or until vegetables are just tender. Season with salt and pepper. Make 8 to 10 cups. Turkey Tetrazzini Wine and brandy add dash to this dish. The recipe was adapted from one created by Toronto chef Pasquale Carpino. Preparation time: 25 minutes Cooking time: 15 minutes 3 cups diced cooked turkey 2 tbsp olive or salad oil 2 tbsp butter 8 large mushrooms, thinly sliced 1 medium onion, sliced cup chicken stock cup whipping cream

1/4 cup white wine

1/4 cup brandy 2 tbsp chopped fresh parsley 3 tbsp soft butter 2 tbsp all-purpose flour Salt and pepper 4 servings cooked pasta

2 tbsp grated Parmesan cheese Heat oil and butter in a large frypan. Add mushrooms and onion; cook 5 minutes or until slightly soft. Add turkey, stock, cream, wine, brandy and parsley. Simmer 5 minutes. Blend butter and flour, add slowly to frypan and cook sauce until it thickens slightly. Season with salt and pepper. Serve over cooked pasta. Sprinkle with cheese. Makes 4 servings. Pierre Berton's Boxing Day Croquettes Leftover mashed potatoes and bits of turkey make wonderful croquettes for breakfast or lunch. The recipe is from The Berton Family Cookbook (McClelland and Stewart, $14.95). Preparation time: 25 minutes Cooking time: 2 to 3 minutes per side 2 cups diced cooked turkey 2 cups mashed potatoes Salt Olive or corn oil

Dry mustard Chop turkey meat or mince it in a food processor. Blend with mashed potatoes and salt to taste. (If mashed potatoes are dry, you may need to moisten the mixture with a beaten egg). Form into flat cakes or patties. Pat mustard on one side. Heat oil in a frypan. Place croquettes in oil, mustard side down. Pat mustard on other side. Turn when crisp and brown, about 2 to 3 minutes. Cook other side. Serve at once. Makes 4 servings. Lazy Day Turkey Casserole If your pantry is well stocked with convenience foods, here is an easy way to feed 12 with a few slices of leftover turkey. The recipe is from Celebrity All-Occasion Cooking (Epilepsy Ontario, $14.95). Preparation time: 55 minutes Cooking time: 1 hour 4 to 5 cups sliced cooked turkey 2 3-oz (85g) packages toasted almonds 1 lb (500g) mushrooms, sliced and cooked in butter 1 large green pepper, coarsely chopped 1 125mL jar pimiento, drained and chopped 2 10-oz (284mL) cans condensed cream of chicken soup 1 10-oz (284mL) can condensed cream of mushroom soup 1 10-oz (284mL) can water chestnuts, drained and sliced 1 1/2 cups mayonnaise 4 tbsp lemon juice 2 cups grated extra-old Cheddar cheese

1 170g package herbed Stove-Top stuffing mix Preheat oven to 325 degrees F. Spread turkey and almonds over bottom of a very large buttered casserole or two medium ones. In a large bowl mix together mushrooms, green pepper, pimiento, soups, water chestnuts, mayonnaise and lemon juice. Pour over turkey. Sprinkle with cheese. Prepare stuffing mix according to package directions. Sprinkle over cheese. Bake for 1 hour. Makes 12 servings.

Recipes in this story were tested and adapted by Star home economist Mary McGrath in The Star Test Kitchen.

Toronto Star (ON)
FIN
NEWS, Monday, December 23, 1985 324 mots, p. A8

Food inspection improvements on way: Nielsen

CP

OTTAWA - OTTAWA (CP) - Deputy Prime Minister Erik Nielsen says he hopes to soon unveil plans for an improved and centralized food inspection service.

But he's offering few clues about changes he has in mind to bring Canadians "a regime of the highest standards for consumers."

After two bouts of bad tuna and one serving of controversial buffalo, the Progressive Conservatives want to make sure the federal inspection service gives them no more discomfort.

In a brief interview, Nielsen said he plans "nothing so surgical" as merging the inspection services of four departments into one department or independent agency.

But he said it was possible the administration of food inspection would be centralized to prevent overlap and duplication in the work of the four departments.

Nielsen's first reference to a centralized system came in the House of Commons Sept. 19, as the government tried to deflect criticism about the release of 1 million tins of Star-Kist tuna that went to market despite being found unfit for human consumption by federal fish inspectors.

Buffalo meat

Further embarrassment occurred early in December, when it was revealed that meat from a diseased New Brunswick buffalo herd had been cleared for human consumption - a clearance subsequently upheld by the Canadian Veterinary Medical Association.

Then last Wednesday, the so-called Tunagate scandal resurfaced as Health Minister Jake Epp announced a further 32,592 tins of Star-Kist tuna had been found sub-standard and were being recalled.

In the face of such incidents, Nielsen and his officials apparently wanted to consolidate food inspection in the health department by removing it from the agriculture, fisheries and consumer affairs departments.

The four departments have been trying to work out agreements on who is responsible for what in the food inspection chain, government insiders say.

While few expect any major moves of personnel, some options include changing federal law to give the health department final say in any dispute.

Toronto Star (ON)
FIN
NEWS, Monday, December 23, 1985 520 mots, p. A2

Last two wolves recaptured zoo wants 'vandals' caught

Royson James Toronto Star

The last two of 13 escaped Arctic wolves are back in their enclosure at the Metro zoo.

The pair walked into captivity early yesterday, ending eight days of adventure in which they roamed the northeastern portion of the zoo's 291-hectare (700-acre) Scarborough site.

Zoo officials are relieved the episode is over, but say they won't be completely happy until police catch whomever let the animals loose.

Zoo board chairman Ron Barbaro said he is "elated " that the 13 male wolves have been recaptured without injury.

Drug in meat

But he is "distressed" that the "vandals" who cut a half-a-metre (two-foot) hole in the fence to let the animals out on Dec. 14 are still on the loose.

A $10,000 reward has been offered for information leading to an arrest in the case. Barbaro issued another plea yesterday for information on the culprits.

Zoo spokesman Toby Styles said the last two wolves wandered back into their enclosure about 2.45 a.m.

They may have returned because they ate meat laced with valium, were still hungry or simply missed their companions, Styles said.

"We're giving them a good extra feed and letting them unwind a bit," he said.

One of the 13 had "a bit of a bite around the rear end," he added, but otherwise the wolves appeared none the worse for their eight-day escapade, which had up to 30 zoo staff and police keeping a 24-hour watch over their movements.

The injured wolf may have been bitten because of a "reshuffling of the pecking order" while the pack was at large, Styles said.

Zoo general manager Barry Norton has estimated the cost of rounding up the wolves at $50,000 in additional salaries, but Barbaro said the figure is more like $15,000.

Very dangerous

"We are talking about six days of overtime for six to eight additional people," he said. "We had more expenses during a week of the (Chinese) panda visit."

The wolves briefly romped through the sparsely populated northeast corner of Scarborough, but were herded back on to zoo property Dec. 15.

Despite earlier suggestions by Norton, zoo staff had "never any thought of shooting them" as long as they stayed on zoo property, Barbaro said. But if the wolves had returned to a local neighborhood, their fate would have been in the hands of police, he said.

More security

The escape is the third incident this year at the wolf enclosure. In August, Scott Connor, 6, had to have his arm amputed after he sneaked into the remote area with a friend and was mauled through a fence by one of the wolves.

In October, a wolf was shot dead by zoo staff after it escaped from its compound.

Metro police have urged zoo officials to improve security at the enclosure, noting that the area around the zoo is attracting more housing developments.

But preventing determined people from illegally entering zoo property is "impossible," Barbaro said. "People break out of jail.

"You just hope sanity prevails and anyone who knows or hears anything calls the police."

Toronto Star (ON)
FIN
FOOD, Monday, December 23, 1985 1532 mots, p. D4

Oysters a treat for holiday season

Elizabeth Baird

A look at Victorian and Edwardian menus and recipe books in Canada is enough to persuade food-curious readers that Canadians were obsessed with oysters. In the words of one turn-of-the-century author, they added "to the festive appearance of the Christmas table on a block of ice," elsewhere in a curry and hot pepper sauce on toast or crackers, simmered with celery (then a luxury item) and Madeira in a chafing dish, scalloped with cracker crumbs, pickled, in patties and pies, smothered in butter or cream sauce, stewed in milk and battered and deep fried.

The ultimate tribute to a food is when it is imitated. Those who couldn't afford the shellfish battered corn kernels and called them "mock oysters."

In the cold fall and winter months - those months that coincide with the ideal transportation and storage times, and to the oyster's plumpest hibernation state - oysters were shipped in barrels for shucking at the convenience of the buyer, or in jars, already shucked and swimming in their own liquor. The availability of these shucked oysters gave rise to the very popular rural oyster suppers.

Since oysters are still a treat many Canadians offer themselves over the holiday season, I decided to find out what's available from Michael Vaughan, scholar, wine expert and owner of Michael's Mussels, where about 20,000 oysters are cleaned and graded each week.

The crop from New Brunswick, the beautiful creamy Caraquets, is now over, and the last of our choice briny Malpeques from Prince Edward Island were harvested three weeks ago. Although they are still in the stores (oysters last about one month), Vaughan predicts that the Malpeques will soon be finished. Look for them again in May, when they start to put back some of the plumpness they lost over the winter.

Vaughan's favorite oyster at this time of the year is the tangy Golden Frill from the west coast of Vancouver Island. He recommends this oyster, and the Belon, cultivated near Halifax by the Ostrea Edulis Co-operative, for eating neat. The Belon is smaller, rounder and flatter than our native oysters, but because of its unbelievably crisp texture and "great persistence of flavor," it is the choice of experienced oyster lovers. Unfortunately, both these oysters are pricey. Air freight and special holding tanks keep the costs high.

There are other oysters - the Blue Points from the American Atlantic coast and Appalachia Cola from the Gulf of Mexico. Vaughan is not a purist about these large, creamy oysters, and sanctions the use of cocktail sauce to perk up their mildness.

If you can't face shucking oysters yourself, a 1 cup plastic tub of already shucked oysters is available in the $5 range. There are about 18 oysters and their liquor per tub. Store oysters, belly down, in their shells in a bowl in the refrigerator. Cover with a damp cloth. Open, again belly down, using an oyster knife and an oven mitt to protect your hand. Save all the oyster liquor and be sure to cut the oyster free from the bottom shell before serving. Curried Oyster Chowder This chowder is simple, robust and satisfying, yet somehow special because of the oysters, and exotic with its curry tastes. Serve for supper or lunches with bagels, thinly sliced and toasted.

1/4 cup butter 1 cup finely chopped onions or leeks 1 cup potato, diced 2 tsp curry powder

1/4 tsp salt Very generous pinch freshly ground pepper 2 1/2 cups chicken stock 1 cup light cream 18 shucked oysters, about 1 cup or 12 oz/375 g

3 tbsp each chopped green onion and roasted red pepper or pimento

In a heavy-bottomed saucepan or stock pot, melt butter over medium heat, add onions and saut for 2 to 3 minutes. Add potatoes and continue cooking at that temperature for 2 to 3 minutes. Stir in the curry powder, salt and pepper. Continue cooking for 3 to 4 minutes, stirring frequently.

Add stock and cook, covered, for 15 minutes, or until vegetables are tender. Pour in cream and heat to scalding. Immediately add the oysters and their liquid, bring to a simmer. Control heat so that liquid barely bubbles and cook for 2 to 4 minutes, or until the edges of the oysters curl and frill. Taste to adjust seasoning. Sprinkle on the green onion and red pepper. Ladle immediately into 6 warmed soup bowls. Oyster Stuffing For Turkey It wasn't enough for Victorian Canadians to eat oysters raw, in pies, cream sauces and soups, they also added them to stuffings. Here's one of the best ways to stuff a turkey. 8 to 10 cups 1/2-inch bread cubes, homemade or Mediterranean bread suggested

1/4 cup butter 6 slices lean bacon, chopped 1 cup chopped celery 1 cup chopped onions 1 tsp salt 1 tsp dried crushed summer savory 1 tsp dried crushed thyme 1 tsp dried crushed sage

1/4 tsp freshly ground pepper cup coarsely chopped fresh parsley

375 g (12 oz) shucked oysters with their own liquor, about 18 to 20 oysters or 1 cup.

Place bread cubes on a baking sheet; toast lightly in the oven at 350 degrees F for about 10 minutes, or until crisp and golden brown. Turn pieces as necessary. Transfer to a large bowl.

In a large skillet, melt butter over medium heat; add bacon, saut lightly for 5 minutes. Add celery, onions, salt, savory, thyme, sage and pepper. Reduce heat to low and cook until vegetables are tender and flavors well blended.

Stir in parsley. Cut oysters in quarters, add to skillet and cook 3 to 4 minutes longer just to firm up the oysters.

Scrape contents of skillet over bread, toss and taste. Adjust seasoning if desired. There's enough stuffing here for a 5.5 kg (12 to 14 lb) turkey. If your family has a large turkey, and likes more than one stuffing, fill the cavity with this crisp oyster version and stuff the neck with another family favorite. Beefsteak And Oyster Pie With Mushrooms

If a few oysters are all you need to satisfy your seasonal urge for shellfish, a robust winter pie of beef and mushrooms, enriched with a dozen plump oysters added just before baking, is sure to please. The pie can be made in two stages - first the savory filling, then the crust and baking - and is a good dish to serve for special holiday lunches or Sunday night suppers with family or friends. Vegetables such as carrots or beans, cooked crunchy tender, and a green salad complete the menu. If you have a pie bird, be sure to remember to set it in the pie before putting on the crust: It holds the crust up in the centre and helps keep it crisp. Sufficient flaky or puff pastry to cover a deep 9-inch pie plate Filling: 3 tbsp butter 1 cup chopped onions 2 cups sliced mushrooms 2 tbsp all-purpose flour

1/4 tsp salt

1/4 tsp freshly ground pepper

1/4 tsp dried crushed thyme 1 1/4 lb (500 g) lean stewing beef, chuck suggested, in 1-inch cubes 2 tbsp vegetable oil 1 cup beef stock 1 cup white wine or an additional cup stock 1 bay leaf cup finely chopped parsley

12 shucked oysters

In a heavy-bottomed saucepan or a deep skillet with a lid, melt butter over medium heat. Add onions; fry for 2 minutes, then add mushrooms and continue frying for 4 minutes, stirring often, until both vegetables are tender.

In a shallow bowl, combine flour, salt, pepper and thyme. Toss beef cubes in this mixture to coat pieces evenly; shake off excess flour but keep for additional thickening later if needed.

Remove onions and mushrooms from pan. Add oil, increase heat to high and brown beef, one layer at a time, on all sides. Return onions and mushrooms to pan, pour in stock and wine and insert bay leaf. Cover, bring to a boil, reduce heat and simmer until beef is fork-tender, about 1 1/2 hours. Stir frequently. Taste to adjust seasoning, remembering that oysters will add their saltiness to the dish. The dish should be satisfactorily thickened, even slightly on the thick side as this will compensate for the addition of the oyster juices. If, however, you want to thicken the juices more, mix remaining seasoned flour with a little soft butter and blend into the hot liquid. Transfer to pie plate and let cool; remove bay leaf. Filling can be made to this point several days in advance, or kept longer in the freezer.

To complete cooking, blend in parsley and arrange oysters amongst the meat pieces.

Moisten rim of pie plate; place pie bird in the middle, cover with pastry, trim and flute, pressing dough to the rim as you do so. Cut 2 slits beside the bird or near the centre to let off steam.

Bake at 425 F for 15 minutes, reduce heat to 375 F and bake for another 10 to 15 minutes or until crust is golden and the filling bubbles up through the slits. Serve at once; enough here for six.

Toronto Star (ON)
FIN
FOOD, Monday, December 23, 1985 579 mots, p. D2

Easy oven meals lift load from busy cook

As happy as this season can be, it's still a stressful time.

There's shopping to do, gifts to wrap - a covey of holiday chores. Stack these on top of a regular job and the stress can add up.

Fortunately, adjustments can be made to ease the crunch. The U.S. Department of Human Resources at North Carolina State University recommends listening to soft music, smiling though there is nothing to smile about, singing, resting several minutes now and then with your feet up, and hugging someone you care about as a few ways to ease stress.

Certainly, the kitchen need not be a place to brew stress, since some tasty dishes can be quickly prepared. Save the complicated meals until after the holiday rush.

For example, oven meals are wonderful time-savers, leaving you time to do other things. These meals are comprised of dishes cooked at the same oven temperature. Each dish is popped into the oven, starting with the one that takes the most time. The others follow in turn, with the dish needing the least cooking time last.

A meal featuring roast beef, baked potatoes, salad and beverage, for instance, will take little preparation time.

The roast takes the most time, depending upon its size. Say it needs two hours to cook. The roast goes into the oven at 4 p.m., the potatoes at 4.45. Both will be done at 6 p.m. While the food is cooking, whip up a quick salad and set the table. Then go about your business until the food in the oven is done. When the meat and potatoes are ready, pour the beverage.

If there are schoolchildren in the family, let them set the table and pour the beverages, thus saving you even more time. The following easy recipes may help cut some of the frustration of too much to do in too short a time. Easy Chicken Casserole 1 tbsp butter 1 1/2 cups sliced mushrooms 1 cup chicken broth 1 large onion, cut into eighths 1 cup milk 1 tbsp flour

1/4 tsp thyme Salt and pepper to taste 1 1/2 cups cubed, cooked chicken

4 cups hot, cooked noodles

Melt butter in a large skillet over low heat. Add mushrooms and saut 3 minutes. Stir in broth and onion. Cover and cook 20 minutes, or until onions are crisp-tender. Meanwhile, combine milk, flour, thyme, salt and pepper. Stir quickly into mushroom mixture. Bring to boil and boil 2 minutes, or until mixture thickens, stirring often. Add chicken and heat through. Divide noodles among 4 lightly buttered individual ramekins. Spoon chicken-mushroom mixture over noodles. Cover ramekins with foil. Bake at 375 degrees F for 25 minutes, or until hot through. Serve at once. Makes 4 servings. Chowder quiche 1 can (19 oz) chunky New England clam chowder 3 eggs, beaten 1 cup shredded Swiss cheese 3 to 4 green onions, thinly sliced, including tops 1 tbsp chopped parsley Pepper to taste

1 unbaked pie crust

Heat oven to 350 degrees F. In a medium bowl, combine the chowder, eggs, cheese, onions, parsley and pepper, blending well. Set pie crust on a baking sheet on extended oven rack. Ladle chowder mixture into crust. Carefully slide rack back into place. Bake 1 hour, or until set. Cool 10 minutes before slicing hot. Or cool, then cover and refrigerate until chilled, about 4 hours. Makes 6 servings.

Toronto Star (ON)
FIN
LIFE, Monday, December 23, 1985 184 mots, p. D2

Those holiday feasts can still be nutritious

AP

MIAMI BEACH, FLA. - MIAMI BEACH, Fla. (AP) - Nutrition doesn't have to be neglected during the festive season.

Dr. Harry Prebluda, a Miami Beach-based consultant on food science and a member of the American Chemical Society, is an advisory editor for ChemTech magazine, who frequently speaks about nutrition to civic groups. He offers these tips for the holiday season: * Put citrus peel into foods. Grated lemon and orange peel provide dietary fibre and vitamins and can add a tasty zest to cookies, cranberry sauce and other holiday favorites. * To cut down on food intake, use a salad plate instead of a dinner plate. This makes smaller portions appear larger. * Mix ground turkey into stuffing to reduce the over-all carbohydrate load. Ground turkey is lower in fat than hamburger and can also be mixed with leftover breads and rolls to make a nutritious meat loaf. * Make a frozen turkey taste fresher by rubbing the outside with lemon. This rejuvenates the fats on the surface of the bird. * Follow a varied menu, balancing extra sweets and breads with fresh vegetables and meats.

Toronto Star (ON)
FIN
NEWS, Thursday, December 26, 1985 906 mots, p. D24

A romantic Middle East image dies as Datsuns replace camels

Christopher Dickey Washington Post

CAIRO, EGYPT - CAIRO, Egypt - "We identify the Middle East with that romantic image of camels and caravans," said anthropologist Donald Cole at the American University in Cairo, speaking above the din of car horns and revving engines from the traffic nearby. "But that doesn't much exist anymore."

At Christmas, a thousand department stores in North America portray the wise men arriving at Bethlehem atop their ungainly, humped dromedaries. The romantic explorers of the last century - and Lawrence of Arabia in this one - all mounted camels and rode them into legend.

But slowly this central element in the life of the region, particularly that of the Bedouin tribes, has been supplanted.

"In the past, the camel-herding Bedouin were the elite," said Cole, who spent years among nomadic tribes. The beasts gave their owners mobility and food. A man with many camels was considered wealthy. Now wealth is more likely measured in hard cash, cars or more tractable animals than the lumbering, often ill-tempered, camel.

Writing poems

As transportation, camels have given way to Suzukis and Datsuns and Land Rovers in most of the Middle East. As a source of food, herders have replaced them with sheep and goats, whose meat is more in demand in the area's burgeoning cities. Romance gives way to practicality.

Cole, smiling, said: "Camels have a sort of personality that a sheep doesn't have."

For the Bedouin, he suggested, "it's very hard to write poems about sheep, whereas they did write poetry about camels and horses." Now, he added, "sometimes in Saudi Arabia you hear Bedouin who write poems about their pickup trucks."

Yet in the still primitive countryside of Egypt, camels continue to serve as beasts of burden. In Sudan, small caravans still traverse the remote recesses of the desert, the traders sometimes armed with swords and spears, sometimes with Kalashnikov automatic rifles.

And in Cairo, the poorest of the poor still eat the camel's cheap, stringy meat.

Brass talismans

In a corner of the Imbababa slum by the railroad tracks in northern Cairo each Friday morning, thousands of camels are assembled for sale, mainly to the slaughterhouses.

A few tourists, having heard of the place, wander nervously through the hobbled ranks of towering beasts and cringe for fear of a bite, or of being trampled. Boys whack the animals back into place, swinging long bats against their haunches with a slap like a rug being beaten.

Merchants sell arrays of truck bearings hard to find in Sudan, brass talismans to ward off the evil eye, gaudily decorated horse harnesses, blankets and cheap sweaters made in the Orient. Women cook up odd pieces of meat on oily fires. Some prepare the shisha for men to smoke out of hookahs cobbled together from a hose, a wooden pipestem and bowl, and old Raid insecticide cans that boast "Triple Killing Power: Strong, Fast, Sure."

"In Sudan, things are just as they were in the old days," said a driver as he told of his trip here. "In Egypt, things are modern."

The camel herders left their homes in Kordofan in western Sudan, or Kassala in the east, sometimes a month or more before their arrival in Cairo.

The Aswan dam

Some came over the track once known as the Darb Arbain - "the way of 40 days" - through the western deserts before loading their herds onto trucks and trains just this side of the border. They go back by boat down Lake Nasser, which they call "the sea," behind the Aswan High Dam.

Less than a century ago, tens of thousands of camels might move in a single caravan, bringing ivory and skins, ebony and slaves to the rich markets of Cairo. Now the caravans rarely exceed 1,000 animals brought here as humble livestock.

Cairo gives the sense of a city that is a compost heap of history, where nothing is new, nothing is destroyed, but everything is decayed under the weight of the past.

In the camel market, hemmed in by low tenements, there is a feeling of history become as incongruous as the beasts being sold, a sense of people caught up by time and the remote vastness of their land.

Morning chill

"Where are you from?" asks Ahmed, a young driver whose robes are covered by a cheap woollen coat against the early morning chill. A length of his turban is wrapped across the lower part of his face. Only his nose and his clear eyes show above it.

"America," answers a reporter.

"Where is that?"

Far in the west, the reporter replies.

Ahmed thinks. "Where? Near Libya?"

The drivers say they prefer this journey to Cairo over similar trips to Libya, where bandits still lie in wait for them, invisible behind the dunes and ridges, ready to kill them and steal their herds.

"They come when you are sleeping and they steal them," said Abdul Rahman, 47, from Kassala, who has sharp eyes, sharp features, a razor-edged beard flecked with gray: a face one sees in Orientalist lithographs.

"We follow their trail. I fight them by myself or with my weapons, with anything I have."

The drivers carry long whips and wear daggers up the wide sleeves of their long galabias, but other weapons are taken from them at the Egyptian frontier.

Navigate by the stars

"We have our knives," said one driver, "and God will provide."

Toronto Star (ON)
FIN
LIFE, Thursday, December 26, 1985 134 mots, p. D20

Pierce husk to roast chestnut

CP

VANCOUVER - VANCOUVER (CP) - Chestnuts roasting by an open fire conjure up a cosy holiday feeling - even if roasting chestnuts isn't a Canadian custom.

Fresh chestnuts are a seasonal item available between September and January.

Europeans take chestnuts for granted. They serve them as a vegetable, braised, boiled or baked and put them into delicately flavored soups. Candied, pureed or ground fine, they go into wonderful confections teamed with sugar, butter, chocolate and cream.

When shopping for chestnuts, look for nuts that are plump and shiny. Peeling chestnuts takes a little patience. To release the sweet starchy meat, you must cook them once to make peeling easier, then again to tenderize them.

If you are going to roast chestnuts, the husk must be pierced or the nut will explode.

Toronto Star (ON)
FIN
LIFE, Thursday, December 26, 1985 989 mots, p. D4

The doctor meets a surprise visitor on Christmas Eve

Howard Seiden

The fresh snow was a beautiful sight in the moonlight. Everyone was asleep, even the cats. I'd just switched off the tear jerker the networks air at this time of year and was about to head to the basement to work on this week's column when I had the feeling I wasn't alone.

There in the room was my old friend Santa. As is his regular custom, he turns up late at night and never makes an appointment.

I could tell from the smile on his face times were good. I put on the kettle, made the hot chocolate and we sat down in the family room. How I wished I could have awakened the children, or my wife for that matter. She would have been glad to know he wasn't dead, even though we had witnessed his demise on St. Elsewhere. But I couldn't. Santa wouldn't approve. And you know, with confidentiality and all that, I had to respect his wishes.

Not only was he alive, but the big guy was obviously pleased. Inflation was running at a reasonable rate, interest rates were down and judging by reports he had received from his elves, people were again confident in the economy and the future. We'd survived the tainted tuna and tubercular buffalo meat.

Still problems

Yes, times were good. There's no shortage of Cabbage Patch Kids this year. There are toys galore and VCRs and just about anything anyone could possibly think he might want. But still there are problems. Yes, even in good times there are problems.

Santa was a bit concerned about Star Wars. What if those lasers mistook him and his sleigh for a foreign missile? Perhaps, he rationalized, he could file flight plans in advance. But that would ruin the element of surprise.

Then, he mused, that would be all right, since he figured his band of elves had already been infiltrated by the CIA and the KGB. In fact, at times, he wondered where Mrs. Claus' loyalties lay. Maybe he would force them all to have lie detector tests.

And, on the subject of Mrs. Claus, he had astounding news. She was pregnant. It was to be their first, not that they hadn't been trying for years. While there's no doubt he was happy, he worried about the effect of an infant on their lifestyle. Especially considering his age.

I pointed out to him that Abraham and Sarah of Bible fame were close to a 100 years old when they had their first. Not appreciating the comparison, he shot back he was far older than a mere century.

Still, it seemed appropriate that the Claus couple were at last to have a child. After all, Christmas is about the birth of a child. It's a time for children and families. And he was already "father" of an extended family of elves and reindeer and children the world over. But a child of his own, that was different. He became philosophical.

Somewhat embarrassed, he confessed he wasn't perfect. It was one thing to bring the magic and fantasy of Christmas to the hearts of the world for a few months a year. It was another to have the responsibility of a child of his own every week of the year.

Supplying Baby Claus with material goods would be no problem. What he couldn't get free as a promotion, he would surely be able to obtain wholesale. But what about the "unmanufacturables?" Technology has progressed so far and yet it still hasn't figured out how to provide the inner needs of so many.

With his busy schedule, how would he find the time to show Baby Claus he cared? How could he ensure his newborn's safety and future? His pleas for disarmament, a nuclear-free world and an end to terrorism hadn't been terribly successful. His warnings about pollution were only slowly being heeded.

In a world where romantics were a dying breed, how would he teach his offspring to behave like a gentleman or a lady? He felt our educational system was tainted. Achievement is no longer related to hard work and being academically sound no longer guarantees one an occupational future.

With a tear in his eye, he admitted he was a fake. Sure, he had sleighs full of manufactured goods but what about the intangibles? At best, he was only supplying the needs of a few. He felt powerless to help the lonely, the bereaved, the sick, the poor and the elderly.

Humbug, I said. You can't be all things to all people. The work you do glows with love, companionship, hope and charity. That, too, is what Christmas is all about. By thinking and spreading the word about the intangibles, you're helping.

He's no fake

No, my immortal friend, I said, you're no fake. The good you perform is immeasurable. All you're doing is behaving like a responsible parent concerned about overindulging your children, spoiling them, showing the wrong example. Sure, you're worried about the future - but not your future, their future.

And don't be mistaken, your thoughts are shared by more and more mortals and in many small ways, progress is being made. Society is changing. Don't worry, just continue to promote peace, harmony and good will towards men. We're listening. Give Mrs. Claus a kiss for us and wish her well. You needn't worry.

Santa's face brightened with hope. "Maybe when Baby Claus grows up, he could help promote good will. Maybe my child could do something special to make this a better world!" I smiled in response, for, in his words, I heard the longings of my heart and the hearts of all parents at Christmas time.

The views expressed are those of the author, a practising physician. While Dr. Seiden welcomes suggestions for future columns, he cannot treat medical problems by mail. Readers should consult their own doctors.

Toronto Star (ON)
SAT
MAGAZINE, Saturday, December 28, 1985 2426 mots, p. H1

Afghanistan Crippled, scarred and undefeated

Roger Sargent Special to The Star

*The Kunar Valley has seen some of the fiercest fighting in the Soviet Union's Six Year War in Afghanistan. But the valley, like the country, remains defiant. Now, as winter approaches. Mujahideen and Soviet and Afghan troops look back on a Soviet summer campaign to wrest control of the valley from the Mujahideen and to relieve the government and Soviet troops under siege at Barikot. British freelance journalist, Roger Sargent, who was in Kunar as the grapes, mulberries and pears were ripening, reports from the valley where the fighting becomes ever fiercer, the refurgees more numerous, and the men more cruel.

The place where the Soviets this summer lost the battle for the Kunar Valley is just five miles from Jalala, and the Soviet hopes--and 150 men--died there, trapped in the twisted and torn metal of a convoy destroyed by antitank weapons and land mines. Those who did not die in the shattered remains of vehicles fought hopelessly from behind the stone walls of the terraced fields between the road and the wide gray river behind them. And, ironically, they were dyinh amindst the rusting wreckage of another Soviet convoy that had tried to control the Kunar Valley earlier this year.

"They died here," said Billal, "just as before. They were easy targets."

Moulavi Hadrat Billal is the Harakat Commander in Kunar whose forces this June destroyed nine Soviet tanks and more than 20 trucks that had been carrying troops and supplies. He is a thin, wiry man who, with his Harakat Mujahideen, marches at a furious pace across the mountains, lives to kill Soviets. A religious student in Kabul before he took to the hills to fight the Soviets the day they marched into Afghanistan Dec. 31, 1979, he sees the death of every Soviet soldier as a blow for Islam and an unregretted passing of one more "infidel."

To kill Soviets this summer he travelled through Kunar Province where the prospect of death is as real as the dust he breathes on the dirt roads and as cold as the rain that beats on the blanketed figures of the Mujahideen as they climb above the tree line of the mountains.

He lives on a diet of tasteless bread; small, bitter and juice-filled summer grapes; white and still-ripening mulberries; hard green pears; and refreshing plants that he and his men find growing beneath the rocks in the thin soil in the high valleys. They eat the tough meat of goats killed on the way and occasionally the rice they carry with them from their base in Pakistan. With his men he drives to the Afghan border in battered Toyota trucks that slip and slide up the great mountain passes of Pakistan's North West Frontier Province on roads awash and breaking apart in the sudden rush of bitterly cold summer rains that freeze the Mujahideen that sit in the open-backed trucks. They drive on tires that puncture frequently, the rubber smooth as an egg shell.

THE commander wears casual boots, but many of his men wear plastic sandals. When you look at the feet of the men who fight the troops of the Soviet Union you see on the tough, thickened skin, the deep cracks filled with dust. And when they engage the Soviet forces they do so with rifles many of which are 50 years old, their only modern weapons being those they take from the Soviet dead. For all their fervor, all their courage, it seems a hell of a way - and a totally inadequate way - to fight a superpower.

They fight bravely, cheerfully, optimistically - and ruthlessly - against an enemy that is becoming increasingly skilled in fighting the mountain war in the Kunar. In the high country, the Soviets are now sending in tough commando groups - Spetznaz Special Forces - who hunt the Mujahideen above and below the line of the pine trees and across and through the streams of sparkling clear water tumbling over the rocks and flowing through the clear deep pools in the valleys.

"They are very good," said one Mujahideen. "Once the Soviet troops sent to Afghanistan were just boys, conscripts who did not want to be here. Or else they would be troops taken from the border region with Afghanistan because the Soviets hoped that the language similarities would be useful in pacifying the country until they found that many sympathized with us. But now, this year, things have been different. The commando groups are very good and they worry us very much."

And the Soviet commandoes are helped by Soviet technology which has developed a bulletproof torso jacket that stops a Kalashnikof AK47 round.

"From close range the bullet knocks them down," said Billal "but it doesn't kill them. Now, to stop them we have to hit them in the head or the legs."

And with many of the old rifles and worn sights that kind of accuracy is impossible.

But the ultimate Soviet weapon and tactic is the MiG and aerial bombardment. In combat the Mujahideen fear the helicopter gunships but the long-term Soviet strategy is built around the planes and the villages that are gradually emptying beneath them. Slowly the Soviets are destroying the Mujahideens' support base in the countryside.

Now villagers - those who are still there - complain that because of bombed and burnt crops they have food enough only for themselves and none for the Mujahideen. And in the struggle for survival violence between villagers and Mujahideen is on the increase. The villagers are trapped between the demands of the Mujahideen and the blue smoke of the burning crops. In the Saw Valley this summer, I watched Mujahideen club a villager senseless when he refused them food. Incensed by continuous demands, and with his wife coughing and racked with fever on a charpoy beneath shady trees, he bellowed his protests before he was swept over by the rush of rifle-wielding bodies. Two children stood on a bank overlooking the sudden violence, tears in their eyes, weeping soundlessly as their father was beaten.

BUT as long as the mulberries grow and the water flows through the valley and pours clear, clean and lovely from the face of the mountainside the Mujahideen will eat and fight on, convinced when they hide from searching Soviet helicopters that it is Allah who "blinds" the vision of the pilot and his crewmen so that they remain unseen.

I looked out across the Kunar Valley. The crops were still burning and a fine blue smoke was drifting across the blackened terraced fields, blown in the cool breeze that came down the valley. Beyond the smoke the Kunar River was slate gray, heavy with sediment, swollen and fast running, and beyond the river the hills were gray. Against the clean lines of the big gray river and the cold, turbulent water running flat and solid, the village of Saw was broken and ragged.

Not a building was undamaged and many were flattened, their wooden frames bone-like against the blue of the sky and the earthen walls torn apart. We threaded our way in, staying out of the small vegetable patches fronting the wrecked village in which, the villagers said, there were several mines that had been dropped by the planes.

Step on one, they said, and a leg would whirl away 10 yards and you would bleed into the soil. They had seen many things happen this summer and because of the things they had seen they did not walk carefree in the fields any more. Neither did they walk along the major roads, many of which had been sown with mines. The hospitals in Peshawar in Pakistan are full of people who had walked on the Kunar roads. And many would never walk them again and feel the soil through their own two feet. They would stay on the narrow paths amidst the rubble that had once been a village and which you would have to have seen before it was bombed to know how it once looked. You could not tell now.

The Soviet planes had been gone for two days but the people who had stayed in Saw village still looked anxiously at the sky. After an attack like that you would, because if you had survived it once you knew that your luck might not be so good if the planes came again. The men who fly the planes know their business and when the targets are the undefended, mud and timber houses of peasants it is easy to do your business well.

The villagers said that the Soviet planes had dropped 20 bombs, killing six and wounding 16. Most of the population had left, heading for the refugee camps of Pakistan. We had seen them on the high passes over the mountains: Men, women, children, trudging along, heads down and dust covered, the children leading cows and goats, the goats sure-footed on the narrow paths but the cows stumbling and picking their way carefully through the white, water-washed boulders of the valley and the narrow paths in the high country.

No one smiled. With homes gone, fields and crops gone, and only an uncertain future ahead on the other side of the mountains there is little enough to smile about. It is a journey that 3 million have taken in the past six years.

They are caught in the increasing bitterness of a war that grows daily more cruel as Soviet troops are frustrated by ever stiffening resistance. One evening, sitting on a broken concrete plinth, a relic of Empire just inside the Pakistan border on which are chiselled the distances to Karachi, Peshawar, Delhi, Bombay and the cities of the Raj, a man with tired eyes talked of attrocities in the village of Shegal, close by Asadabad, the capital of Kunar Province.

"The Soviets came one morning in June," he said. "They came with no warning. They came to tell us that we should not assist the Mujahideen."

He spoke flatly and with little emotion in his voice, as if his mind had been emptied by the horrors of what he had seen.

"They took one boy, his age was around 7, and tied a plastic rope around his genitals and pulled him around the village. He was in great pain. Then, with his genitals still tied, they used the rope to lash him to a tree. The rope was yellow. Then they shot him. They killed four other children on that morning. That was when I left. I have children. They can come any time."

There are many stories like that.

They were luckier in the village of Saw - if six dead and 16 wounded can be considered lucky. Saw is deeper into the Kunar Valley and to reach Saw the Soviet and the Afghan forces would have to fight their way past the Mujahideen of Harakat-e-Inqilab-e-Islami Afghanistan, the Moslem resistance group which controls much of the valleys and the mountains in Kunar. And so they send in the planes, MiG fighter bombers that follow the gray line of the Kunar River and, one by one, destroy the villages built at the foot of the minor valleys like the Saw which, herring-bone fashion, feed into the major Kunar Valley.

When they bombed Saw village and fired the village crops, the Soviets already knew the cost of a ground assault along the road that runs beside the Kunar River. This summer the Soviets, for the second time this year, sent in an armored column to break the seige at Barikot near the Pakistan border. Despite all the evidence to the contrary the Soviets still, apparently, believe that they can match the Mujahideen in the mountains. Afghanistan's history in the past six years suggest that tactically the Soviets are wrong.

When the Soviets tried to reach Barikot, they drove only as far as Jalala, a Harakat stronghold 10 miles down river from Saw. They never saw Jalala. One truck drove closer than any others, reaching maybe a mile distance from Jalala, watched all the way by Harakat Mujahideen. The Afghan driver and the five Afghan soldiers who were in the truck lie now in a shallow grave beside pear trees. The skeleton of the truck lies in a field of blackened maize where only the weeds grow.

Ask the Mujahideen how the Afghan soldiers died and they say: "They died, that's all."

You can bet they died painfully. The truck is not burned or destroyed by an explosion. The men who left it were alive when they left it.

The Soviet troops that died in the Kunar Valley this year went home, their bodies taken from the battlefield beside the gray river, crated in metal coffins and loaded in the summer heat into helicopters that flew in after the Mujahideen had withdrawn.

"They take the Russian dead back to Russia," said Moulavi Hadrat Billal, the Harakat Commander in Kunar whose forces this June destroyed nine Soviet tanks and more than 20 trucks that had been carrying troops and supplies. "They are not so particular about taking the bodies of Afghan troops back to Kabul. Sometimes they are left here and we bury them. Sometimes."

The "sometimes" is a mere pretence at callousness. The Mujahideen never leave the enemy dead - no more than their own - on the battlefield. The soviets, the MiGs, the tanks, the helicopter gunships. These are problems enough. They do not want disease as well.

Yet it is the blue smoke in the burning fields, the wreckage of Saw Village and the steady stream of refugees straggling over the mountains which is the picture you remember. There will always be more burned villages, more people walking the dusty roads of Kunar and climbing towards the mountain tops then there will ever be burned Soviet tanks and Soviet dead.

In Peshawar, in the Red Cross hospital, there was a young man with one leg and no left hand. The scar of the surgeon's knife was still new and the wound was raw above the place where the hand had been. When he shook hands you found that he had only two fingers on his right hand and knew he would never again catch in his palms the water tumbling over the rocks in the Kunar Valley. And you can be sure that in the bitter struggle for Afghanistan there will be many more like him. They will be young, brave, crippled, scarred, broken . . . and, like the country they fight for, undefeated.

Toronto Star (ON)
SAT
INSIGHT, Saturday, December 28, 1985 2725 mots, p. B1

MY ENDLESS PAIN IN JAIL

Winnie Mandela

I was detained on May 12, 1969. Detention means that midnight knock when all about you is quiet. It means those blinding torches shone simultaneously through every window of your house before the door is kicked open. It means the right the Security Branch has to read each and every letter in the house. It means paging through each and every book on your shelves, lifting carpets, looking under beds, lifting sleeping children from mattresses and looking under the sheets.

It means tasting your sugar, your mealie-meal and every spice on your kitchen shelf. Unpacking all your clothing and going through each pocket. Ultimately it means your seizure at dawn, dragged away from little children screaming and clinging to your skirt, imploring the white man dragging mummy away to leave her alone.

I was kept in Pretoria Central Prison. My cell had a grille inside, a door in the middle and another grille outside. From what I heard and had read, I realized that mine must be the death cell. I did not even know I was with other detainees in the same block. I thought I was alone; for months I didn't know that the whole country had been rounded up. All I could hear was a distant cough and a faint sound of prison doors being locked.

Those first few days are the worst in anyone's life - that uncertainty, that insecurity. There is such a sense of hopelessness, the feeling that this is now the end. The whole thing is calculated to destroy you, not only morally but also physically. You knew the enemy could keep you there for five years. You are not in touch with anybody. And in those days all I had in the cell was a sanitary bucket, a plastic bottle which could contain only about three glasses of water, and a mug.

No rinsing

Sometimes they would bring a little plastic bucket with water to wash yourself, but you didn't get any water to wash your clothes. They must have been sanitary buckets because the smell was terrible. They weren't even properly rinsed. So I used the drinking water from the plastic bottle to wash my face. And I had to use my panties to wash my body because there was nothing else. During menstruation we only got toilet paper or they would say, "Go and use your big fat hands." For a bed there was only a mat and three stinking filthy blankets. I rolled one up for a pillow and slept with the other two.

The days and nights become so long I found I was talking to myself. It is deathly quiet - that alone is a torture. You don't know what to do with yourself; you sit down, you stand up, you pace up and down. The cell is so small that you can't even run right around. You lie on your stomach, you lie on your back, on your side; your body becomes sore, because you are not used to sleeping on cement. What kept me going in the cells were the Canadian Air Force exercises for women - I'm addicted to those, I couldn't live without them.

You find yourself looking for anything in the cells. For instance, I remember how happy I was when I found two ants, how I spent the whole day with them, playing with them on my finger and how sad I was when the warders switched off the light. That was during the day, but the building was so old that it was perpetually dark. Then there was nothing else to do. So I started ripping one of those blankets, pulling out the threads and making little ropes. I spent whole days making them and undoing them. Then I undid the hem of my dress, just to have something to do. After that there was nothing else to do.

At night it was not possible to sleep. They kept the light on, but also I had been suffering from acute insomnia for some years. We had inspection every day in prison. Two wardresses walk in, they order you to stand up, they take off your clothes. They start by inspecting your shoes as you stand there naked. They go through your panties, your bra, they go through every seam of every garment. Then they go through your hair and - of course, they never succeeded with me, but with female prisoners it's common practice - they inspect the vagina. I don't think they did that to my other five comrades who were also in that prison. Nothing is more humiliating. And you are all alone in that cell.

When I got permission to get a few clothes from relatives, the process now took twice the amount of time.

I was so angry. I considered just about everything I could do to myself as a form of protest. If I didn't have children, and if it wasn't for the fact that I would be playing into the authorities' hands, I might have taken my life. But one would be doing this for people who have no conscience at all.

My interrogation started on a Monday. And I was only delivered back to the cell on the Saturday night. They interrogated me for five days and five nights. I remember that vaguely. During the fifth night I was having these fainting spells which are very relieving. It was the first time I realized that nature has a fantastic way of providing for excess exhaustion of the body. I just had these long blackouts; I must have been delivered back in the cell during one of them.

We were interrogated continuously. My whole body was badly swollen, I was passing blood. There were times when one was allowed to go to the toilet, but very briefly, and a wardress would actually go into the toilet with you.

They do give you something to eat, but you can't eat under those circumstances - food is of no relevance. The whole experience is so terrible, because I had left little children at home in bed and I had no idea what had happened to them.

The interrogation was about the activities of the banned African National Congress (ANC), and the "Communist" contacts we were supposed to have outside. Of course, a lot of activities had been taking place, activities which in a democratic country are everyone's rights. We had informal education groups and meetings, which take place in every country. There was nothing illegal about that.

We were interrogated by Swanepoel (one of the most notorious members of the Security Police, a number of detainees interrogated by him alleged he tortured them). He said some of the most extraordinary things to me during interrogation: "You are going to be broken completely, you are shattered, you are a finished woman." And: "You know, people think Nelson is a great man, they think he is in prison because he wanted to sacrifice for his people. If I had a wife like you, I would do exactly what Nelson has done and go and seek protection in prison. He ran away from you. What kind of woman holds meetings up till 4 o'clock in the morning with other people's husbands? You are the only woman who does this kind of thing."

And then he presented me with statements they claimed to have extracted from these men: alleged meetings with five or six of them in Nelson's bedroom.

Those were horrible days. I hate to recall them. And I was already quite sick when I went to prison. I hadn't been able to sleep at all and in prison it was the same; sometimes I wasn't able to sleep for 24 hours. To have something to do, I started scraping off the paint from the wall with my finger-nails and at one stage I found underneath the paint an inscription which I could read quite clearly: "Mrs. Mandela is a sell-out."

And then Swanepoel asked: "What do you think you are resisting? You are politically naked." He added I was stripped of every friend in the struggle. He said: "We have succeeded in telling people that you want to work for us, it hardly makes a difference to us whether you want to work for us or not. Do you want to work for us, so that we release you from prison?"

Truly ludicrous

I would have come out in the very first month of those 17 months in solitary confinement if I had agreed to the ludicrous suggestions that were made: That if I co-operated and allowed my voice to be used over the air to call upon our ANC forces at the border to retreat and put down their arms and have discussions with the government, I would be released. I was actually going to be flown by helicopter to see Nelson - with top-ranking police officers - to hold secret discussions with Nelson on the island, and after that he would be removed from the other prisoners and put into the cottage where the late Robert Sobukwe was held on the island. My husband would suffer more comfortably.

They never gave up - right through my detention. That's how narrow-minded these people can be. After you've given the best years of your life to this cause - that they can dream that your principles can still be for sale! If there weren't people in this country who would still fight for justice, my fate would have been the same as that of most blacks in this land. Most blacks in this country go to jail for nothing. Thousands are arrested every day whose only offence is wanting to live together as a family. I was lucky to have lawyers for my defence who have done everything to prove my innocence in court.

I forgot to say I had the Bible, because it was such a meaningless document in those circumstances. I read it four times. I never knew it was possible to read the Bible from beginning to end. What was so ironical - we know how religious Afrikaners want to appear. Well, the way I got the Bible in prison - one of the Security men stood at the entrance, the door was flung open and he threw the Bible at my feet - "There is the Bible, ask your God to release you from jail!"

Even for people who are not very religious, the Bible still inspires some form of respect. Now here are people who are supposed to be religious mocking this same God who they believe predestined them to be the rulers of this country. When they oppress us, they oppress us in God's name, they call themselves God's chosen people.

In the name of that God he flung that Bible at me, and yet he stands in the pulpit every Sunday to preach what he has never believed in. The Security Police are a special breed. In order to belong you have to have this particular hatred of the black man. Otherwise how would you torture people to death for ideological differences? You have to be of a special breed, one I know well, which has made my life impossible. And they are the people who have taught me to hate.

I'm not saying every Afrikaner is like that; I'm saying the Afrikaner who oppresses my people is like that. They are petrified of the black man, so much so that they actually become prisoners themselves. Look at those wardresses in prison: they are really worse prisoners than us, wearing that sordid uniform and standing for hours over us - what type of person goes for that job? And once you try to communicate with them through English, they see red. These girls don't know a word in English, not even a greeting. And which political prisoner would speak Afrikaans in prison? So there is just no level of communication, only a total breakdown.

They didn't let black warders come near us - we had only white warders and wardresses.

When they brought our food in the morning, it was porridge. That was how we knew it was morning. They would take the sanitary buckets and bring them back without even rinsing them, turn the lid upside down, put the plate of food on that lid and you would just see a white leg pushing in that sanitary bucket. It was impossible to eat. They used to put the plates of food outside next to the cells and by the time it came, it was full of bird droppings. Besides the porridge was uncooked.

Lunch was supposed to be better, but the spinach and carrots were just as they were from the garden, unwashed, impossible to swallow. For supper we had porridge again which often floated in blood. They must have cooked meat in the pot. So we went on a hunger strike for a week, although it was difficult to communicate. We did it by banging on the wall.

We tried to raise complaints with the doctors but they would just rush through, looking briefly inside, shouting "Klagte?" (Any complaints?) and by the time you were supposed to reply, he was already 10 paces away. I suffered from malnutrition; the complexion becomes sallow, you get bleeding gums from lack of vitamins; I could not stand, I had fever and blackouts. When we were to be charged in October, I could not appear in court. I had to be taken to the prison hospital.

The only time we had some relief was when our complaints were raised in court by our lawyers. George Bizos had to apply to court for us to have baths - up to that date we hadn't been showering or washing. There was no improvement in the prison food as a result of the hunger strike, but at least we got our food from relatives.

They never stopped trying to humiliate us. When we prepared for the court case, my family brought me some clothes. When we came back to our cells after consulting with our attorneys, not only had they emptied the suitcase on the floor but they had opened jars of cosmetics and thrown them on the clothes. There was cream all over and muddy footprints. I had no way of washing or ironing them! I stood there at the door - then came the stripping, the usual process - and when I saw the woman in charge of the prison, I was so angry I saw red, the same as I had when that policeman came to my bedroom. I don't know how she escaped that cell. No human being can go on taking those humiliations without reaction.

You cannot intimidate people like me any more. In 1974 when I was convicted and was serving six months in Kroonstad Prison, I met one of our symbols of resistance, Dorothy Nyembe (one of South Africa's longest serving political prisoners who was released in March 1984), a close friend of Nelson's. To be there with a woman who was serving 15 years as she was, who was as courageous as she was, was a tremendous experience for me.

She is a devout Christian. The determination in her! She was already over 50 when I met her. I found her a solid pillar of strength. She had been in prison since 1968, but she was so undaunted. Her spirit was exactly the same as when she went in. She is one of the old heroes, one of the great women who have personally made me what I am.

I got more liberated in prison. The physical identification with your beliefs is far more satisfying than articulating them on a platform. My soul has been more purified by prison than anything else. I am not saying it is best to be in prison. But under the circumstances, where it is a question of which prison is better, the prison outside or inside - the whole country is a prison for the black man - and when you are inside, you know why you are there, and the people who put you there also know.

Excerpted from Part of My Soul by Winnie Mandela, published by

Penguin Books Canada.

Toronto Star (ON)
FIN
NEWS, Sunday, December 29, 1985 861 mots, p. H3

Farm women lead the battle for rights

Donald MacDonald

Women are gradually taking their place in many job areas previously regarded as exclusively for men. Doors are slowly opening out of the female ghettos. But perhaps nowhere have women been recognizing their rights, and taking their place, more than in the embattled farm community.

The Concerned Farm Women Of Bruce And Grey Counties provides an exciting example.

A prolonged period of low red-meat prices throughout the 1970s and into the '80s, combined with ever-increasing input costs, resulted in production losses for beef and pork producers. The situation was further aggravated by high interest rates. Farmers earning 23 per cent on their investment had to pay 20 per cent or more on borrowed money. Bankruptcies and foreclosures led to packed meeting halls and calls for government action. The human toll was great.

By the fall of 1981, two farm women of Bruce County, Beth Slumskie and Doris Sweiger, decided that the time had come to do something about it. They called a meeting of like-minded friends, and 50 women turned up. A public meeting was planned, and 250 farm women turned out. At that meeting, Concerned Farm Women was formed, with a central address of Box 457, Chesley.

As the crisis deepened, and reluctant governments demanded documentation of the crisis, the group conceived of a quick poll, and the project took off.

Weeks of kitchen meetings resulted in a 31-page questionnaire. Three university students were hired to administer the survey and code the data. With the help of township clerks a list of farm women in Bruce and Grey was drawn up, and 600 chosen from it who agreed to participate. An elaborate telephone system was set up to avoid long-distance charges.

The coded data were prepared for computer analysis during the fall of 1982. The material from the survey became the basis for submissions to governments, indicating the psychological affects of financial stress on farm families.

The survey material became a book written by Gisele Ireland. Published in 1983, The Farmer Takes a Wife was a lively account of life on the farm; its operations and its finances; husbands, children and careers; all with emphasis on the stress on farm women.

But the CFW didn't stop there. It has just produced another volume, To Have And To Hold, co-authored by Susan Glover and Catherine Meanell, an Owen Sound lawyer. Subtitled A Guide For Property And Credit Law For Farm Families In Ontario, it is at one and the same time a revelation of women's heightened awareness of their rights and detailed information on how they can be established legally. While addressed to farm families, it is useful reading for all women.

But the Concerned Farm Women Of Bruce And Grey are not alone. An indication of how women have moved into the front lines in rural communities was given in a booklet, Women In Rural Life - The Changing Scene, produced by the Agriculture and Food Ministry when Dennis Timbrell was still minister.

This booklet was authored by Molly McGhee who conducted 48 public hearings in 24 locations across Ontario. She states: "The study clearly reveals that a new breed of farm women is developing, a group anxious to discard the stereotype of farmer's wife and helper. They want to be regarded as equal partners both in marriage and the farm enterprise."

A month ago the second national farm women's conference was held in Charlottetown, bringing together 250 women from organizations all across the country. They are reported to have tackled the "invisible pitchfork syndrome," descriptive of the frustrations of farm wives whose hard work has been traditionally undervalued.

The fascinating things about the Concerned Farm Women organization is that, for Grey and Bruce, this development is not unprecedented. In the preface to Gisele Ireland's The Farmer Takes A Wife, Susan Glover puts the whole venture into historical perspective.

Back in the 1870s when the Dominion Grange was organized to foster co-operation and education among farmers, branches in North Grey were among the first established. When it was replaced with a politically more active group, the Patrons Of Industry, which elected 16 members to the Legislature in the 1894 election, one of them was from North Bruce.

During World War I, farmers once again felt that political parties had failed them and the United Farmers of Ontario was organized. Back of them was the United Farm Women's Organization which, within three years, had 175 clubs and 6,000 members.

The result was a farmers' government, with 45 rural seats, supported by the Independent Labor Party, with 11 urban seats. And in 1921, when the Progressive Movement swept like a prairie fire out of the West into central Canada, Grey County produced Agnes McPhail, the first woman elected to the House of Commons, a towering figure among Canadian women of all times.

There must be something in the soil and rolling hills of those counties that produce, or attact, a special breed of women. When the going gets tough up there, the women get tougher. May they prevail! * Donald C. MacDonald, a former Ontario New Democratic Party leader, teaches political science at Atkinson College.

Toronto Star (ON)
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FOOD, Monday, December 30, 1985 1724 mots, p. B1

The Readers' Choice

Mary McGrath Toronto Star

Star readers' fascination with exotis foods-- they couldn't get enough of recipes that combined weird and wonderful ingredients in 1984--has faded. This year they flooded the Star Test Kitchen with requests for recipes for traditional, basic food - hearty oat bread, homey apple crisp, real Italian spaghetti sauce. Here are eight of the most popular.

Here are eight of the most requested recipes from Star readers. They were tested in the Star Test Kitchen by Star home economist Mary McGrath.

Ice cream lovers wondering what to do with all those frozen strawberries in their freezer were delighted to see this quick and easy recipe last February. Norma Ross' Strawberry Ice Cream Preparation time: 12 minutes 4 cups frozen whole or sliced unsweetened strawberries

3/4 cup icing sugar

3/4 cup whipping cream

1 tbsp orange liqueur (optional) Put berries and sugar in the bowl of a food processor fitted with a steel blade. Chop with off/on pulses. With machine running, gradually add cream and liqueur. Process until thick and smooth. Serve immediately or hold in freezer for up to seven days. (If stored in the freezer for more than a few hours, be sure to process it briefly in the food processor just before serving.) Makes 8 small servings. Laura May La Plante's Apple Crisp Global Television anchorman John Dawe gave us this recipe for a Father's Day story about dads who like to cook. The recipe, his mother's, is still being requested by apple crisp lovers who have misplaced it. Preparation time: 40 minutes Cooking time: 35 minutes 6 large cooking apples, peeled and cored 2 cups all-purpose flour 1 cup rolled oats 1 cup brown sugar 1 tbsp cinnamon

1/2 lb (250 g) butter or margarine

Whipped cream (optional) Preheat oven to 350 degrees F. Slice apples into a 12 to 14-inch baking dish. Pack firmly. Mix flour, oats, sugar and cinnamon to taste. Blend butter into flour mixture until smooth. (Mixing with fingers works better than a pastry blender.) Press topping mixture over apples. Bake 35 minutes or until topping is golden brown and apples are tender. Serve warm or at room temperature with whipped cream. Makes 8 servings. Ruth Clark's Pickled Onions

Calls poured in from pleased picklers after we ran a story in August confirming what pickle lovers around The Star have known for years - Ruth Clark, secretary to city editor Lou Clancy, knows a good pickle recipe when she sees one. It was also nice to know so many people are making their own pickles again. "Wow, Mom, dyn-a-mite." That's what an Islington reader's children said when they tried the onions she had pickled with this recipe. You can imagine everyone's dismay when she lost her her copy of it. Preparation time: 2 to 3 hours Standing time: overnight Cooking time: 15 minutes 7 lb (3.17 kg) small white onions Boiling water

3/4 cup coarse salt 12 cups white vinegar 5 cups granulated sugar 3 bay leaves 3 sticks cinnamon 1 1/2 tsp celery salt

1 1/2 tsp dried tarragon Cover onions with boiling water; let stand 3 minutes. Drain and peel. Mix 8 cups boiling water and salt, pour over peeled onions in crock or bowl. Cover with a heavy glass plate; leave overnight. (Salted water must cover onions.) Next day drain onions and rinse thoroughly with cold water. Combine vinegar, sugar, bay leaves, cinnamon, celery salt and tarragon. Boil 5 minutes, then remove bay leaves and cinnamon. Add onions to mixture; bring to boiling point. Pack onions in hot sterlized jars; fill with boiling liquid. Seal. Makes 10 pints. Maria Pace's Basic Tomato Sauce This recipe appeared in a story about Maria Pace, one of Toronto's experts on making pasta and Italian regional cuisine. The sauce has been made for years by Pace's family, who came from Abrussi, and now she uses the recipe in her pasta workshops. Preparation time: 25 minutes Cooking time: 60 to 75 minutes 2 28-oz (796-mL) cans Italian plum tomatoes 4 tbsp olive or vegetable oil 2 cloves garlic 1 lb (500 g) stewing meat cut in 2-inch pieces (beef short ribs, stewing veal, veal shank or shoulder, pork side ribs etc.) 2 to 3 pieces (7 oz/198 g) pork neck bones (optional) 7 oz (198 g) lean ground beef or veal Salt and pepper 3 tbsp tomato paste 4 to 5 fresh basil leaves or 2 tsp dried basil

1/2 small dried chili pepper Put tomatoes through the finest disc of a food mill. (A food processor can be used but tomatoes will have a different consistency and seeds are not removed.) Heat oil in a large saucepan; add whole peeled garlic cloves and cook until golden brown. Remove from pan and reserve. Add stewing meat, neck bones and ground meat. If neck bones aren't used, be sure the stewing meat has some bone. Season meat with salt and pepper; brown evenly. Add pured tomatoes, tomato paste, basil, chili pepper and cooked garlic. If dried basil is used crush it between the palms of your hands to extract more flavor before adding it to the sauce. Bring sauce to a boil and them simmer, partially covered, 45 minutes. If sauce seems thin, simmer uncovered for 15 more minutes. Also, more tomato paste blended with some water can be added to thicken the sauce. Let the finished sauce sit off the heat for 10 to 15 minutes before serving. (This sauce really tastes best if it is made several hours ahead or even a day before and reheated at serving time.) Before spooning sauce over pasta, remove chunks of meat and serve them separately as part of the second course. Makes 6 cups. Ann Miller's Oat Bread The family of Ann and Frank Miller, former premier of Ontario, never have to eat bakeshop bread when they come home each Sunday for dinner at Acton Island. This recipe is their favorite and Ann Miller has made it every week for years. I remember eating several slices in the Star Test Kitchen last May and wasn't at all suprised to hear so many readers liked it, too. Preparation time: 25 minutes Rising time: 3 1/2 to 4 hours Baking time: 35 to 40 minutes 2 cups scalded milk 2 tbsp butter 1 tbsp salt

1/2 cup molasses 1 tsp granulated sugar

1/2 cup lukewarm water 1 package active dry yeast 2 cups rolled oats 5 cups sifted all-purpose flour

Vegetable oil Mix milk, butter, salt and molasses in a large bowl. Mix sugar, water and yeast in a smaller bowl; let stand 10 minutes. Stir into milk mixture. Add oats and flour. Turn out on a floured surface; knead 10 minutes. (Add additional flour until dough doesn't stick.) Brush with oil; let rise in a covered bowl for 2 hours or until double in volume. Punch dough down, shape into 2 loaves and let rise in 8-by-4-inch pans for 1 1/2 to 2 hours or until double in volume. Bake in a preheated 375 degree F oven 35 to 40 minutes. Makes 2 loaves. Maria Cunningham's Schnitz Peach Pie Readers just couldn't get enough of this old-fashioned dessert when peaches were in season. Some used yogurt instead of sour cream to reduce the calories a little and found it worked well. Toronto home economist Maria Cunningham came up with the recipe when she worked for the Ontario Ministry of Agriculture and Food and it's still one of her favorites. Preparation time: 30 minutes Baking time: 60 minutes 1 9-inch unbaked pie shell 4 to 5 peaches (2 lb/1 kg), peeled and sliced

1/4 cup all-purpose flour

1/2 cup granulated sugar

3/4 cup sour cream

2 to 3 tbsp brown sugar Preheat oven to 425 degrees F. Slice peaches (about 5 cups) into pie shell. Combine flour, sugar and sour cream. Pour over peaches. Bake 12 minutes, then reduce heat and bake at 350 degrees F. Continue baking until fruit is tender and filling set, about 40 minutes. Sprinkle with brown sugar; return to oven for 5 minutes. Cool to room temperature before serving. Makes 8 servings. Thanksgiving Potatoes Turkey got a lot of competition from potatoes, of all things, at Thanksgiving dinner this year. Sour cream, cheese, butter and this recipe from The Silver Palate Good Times Cookbook (Saunders, $28.50 hardcover, $14.95 paperback) get all the credit. Preparation time: 30 minutes Cooking time: 20 to 25 minutes 9 large baking potatoes, peeled and diced

1/2 cup unsalted butter, room temperature 12 oz (340 g) cream cheese, room temperature

3/4 cup dairy sour cream

1/2 tsp freshly grated nutmeg

Salt and freshly ground black pepper Place diced potatoes in a saucepan and add water to cover. Heat to boiling, then reduce heat and simmer until very tender, about 15 to 20 minutes. Drain. Place potatoes in a mixing bowl. Cut butter and cheese into small pieces; add to potatoes. Beat with an electric mixer until light and fluffy. Beat in sour cream. Stir in with nutmeg and season with salt and pepper. Serve immediately or reheat in a buttered casserole at 300 degrees F for 20 minutes if you want to prepare them in advance. Makes 9 servings. Frozen Pumpkin Cream The need for speed at mealtimes made this easy alternative to made-from-scratch pumpkin ice cream a favorite with readers. Preparation time: 20 minutes Freezing time: 2 to 3 hours 12 gingersnaps or vanilla wafers 1 cup cooked mashed pumpkin

1/2 cup granulated sugar 4 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp grated nutmeg Pinch salt 1 litre vanilla ice cream, softened Whipped cream and orange slice for garnish, if desired

Whipped cream, gingersnap crumbs or orange slices (garnish) Line muffin cups with paper baking cups. Place a 1 1/2- to 2-inch cookie in the bottom of each cup. In a bowl combine pumpkin, sugar, cinnamon, ginger, nutmeg and salt. Fold in ice cream. Spoon mixture into prepared cups, spreading evenly to edges. Freeze. (If storing for future cover each portion well.) Remove from freezer 5 to 10 minutes before serving. Peel off paper cups and garnish with lightly sweetened whipped cream, gingersnap crumbs and/or orange slices. Makes 12 small servings.

Toronto Star (ON)
FIN
LIFE, Monday, December 30, 1985 362 mots, p. B2

Don't jump into New Year diets nutritionist warns

from Canadian Press

If all that roast turkey and dressing, eggnog and Christmas cake have settled around your middle, you're probably making New Year's resolutions to drop those extra pounds.

But beware of how you do it, says Lynn Roblin, a Toronto-area public health nutritionist.

Roblin warns against joining weight-loss clinics that promise quick results (10 pounds in two weeks) and suggests dieters opt instead for a sensible regime of lighter eating and regular exercise.

Balanced meals

"We think consumers have to be very careful about quick weight-loss programs," she says. "Not all of them are that good because they don't offer adequately balanced food plans. Instead they make up the difference with vitamin supplements."

Roblin says that before enrolling in a weight-loss program, "be sure there is a registered professional dietitian on staff. That way they can be assured that the meal plan will be properly worked out."

Imported fruits and vegetables are usually higher in price during the winter months, but people watching their diets can eat lower-priced alternatives such as cabbage, carrots and frozen produce, which she says taste "fresh as can be."

Roblin adds that contrary to popular belief, high-protein foods such as meat and cheese are also high in fat and should be consumed in moderate amounts. Instead, dieters should eat breads, cereals, vegetables and fruits.

High-fat cheese

"Decrease protein servings drastically, especially meats and high-fat cheeses like Cheddar, and opt for cheese made with partially skimmed milk or a lighter cheese such as Mozzarella."

A typical brown-bag lunch for someone who wants to shed pounds is a sandwich made with whole-wheat bread or whole-wheat pita bread stuffed with a tuna, salmon or chicken salad (hold the mayonnaise), a piece of fruit and a small carton of skim or 2-per-cent milk.

Roblin says foods should be measured or weighed (85 grams of meat once a day or 115 millilitres of vegetables).

The best reducing plan is one in which a person loses only one or two pounds a week, she says. This can be achieved through eating sensible, nutritious and lighter meals, along with a brisk 20- to 30-minute walk at lunchtime.

Toronto Star (ON)
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SPORTS, Monday, December 30, 1985 709 mots, p. C1

Team Canada passes tough test Triumph over U.S. a big boost

Mary OrmsToronto Star

HAMILTON - HAMILTON - In its first test against the "meat" of the world junior hockey championship, Team Canada discovered Team U.S.A. needed tenderizing before it could be digested yesterday.

The tough American squad, fresh off an upset win over the powerful Czechoslovakians Friday, were hard-hitting, determined opponents but defending champion Canada eventually wore them down to triumph, 5-2. A record capacity crowd of 17,521 watched the third-round match at Copps Coliseum.

Canadian centre Joe Nieuwendyk, who scored a goal and had two assists, said it was a relief to finally play a scrappy, physical opponent.

"We knew that this game would be the start of the meat of the tournament. We realized we weren't playing West Germany or Switzerland any more," Nieuwendyk said, referring to the team's first two lopsided victories of the 1986 championship.

Soviets beat Swiss

"Most of the guys were worried about getting points in the first two games but now that we had our first stiff opponents, we had to play physically against them. We'll have to play hard-nosed and physically from now on."

Canada is tied with the Soviet Union at the top of the standings, unbeaten in three games. The Soviets defeated the Swiss, 7-2, yesterday.

Canada plays Sweden here tonight at 7:30.

Shayne Corson of the Hamilton Steelhawks scored the winner against the Americans, his second goal of the game, at 18:18 of the second period. Mike Stapleton (Cornwall Royals) and Nieuwendyk (Cornell University) added insurance goals in the third period.

Al Conroy of the Medicine Hat Tigers scored Canada's opening goal, a shorthanded effort at 4:48 of the first period, but American defenceman Brian Leetch tied the game at 1-1 with a quick shot past goalie Craig Billington (New Jersey Devils of the National Hockey League) at 14:00.

Corson, selected Canada's game MVP, put the team ahead, 2-1, at 8:28 of the second period. However, American captain Steve Leach tied it again on an unassisted goal six minutes later.

Corson said yesterday's victory demonstrated another of Team Canada's strengths.

"We got to show our physical style and that's another strong point for us. We have big wingers and we have to own the corners," Corson said. "This game was probably the biggest positive thing to happen to us yet. The team's really coming together."

Big challenge

Simpson, coach of the Memorial Cup champion Prince Albert Raiders, said he was pleased to see his players respond to a physical challenge.

"It was a very good game physically at both ends of the rink, I thought," Simpson said. "It's the first big challenge we've had and I think it has brought our team together even more because of it."

The Canadians threw their weight around throughout the first two periods and ultimately took a toll on the smaller Americans. At one point in the final period, a Yankee line was so tired that coach Dave Peterson made a change while the puck was in his team's own end.

"We had good momentum going in the third period," Simpson said. "I think the size and strength of some of our wingers showed up. Also, they (U.S.) appeared to tire by the end of the second period and our idea was to keep jumping on them and it worked fairly well."

Peterson, while agreeing it was a hard-fought game, was angered by what he called two key plays that cost his team goals.

Claimed it was a goal

In the first period, a shot by winger Max Middendorf riccocheted off goalie Billington's skates and along the goalline until he smothered it. Peterson claimed it was a goal.

His second point regarded Corson's first goal, off a scramble around goalie Mike Richter's crease. Peterson said Richter smothered the puck and the play should have been whistled dead before Corson scored.

"In the first period, we score a goal, then we don't get it. The second Canadian goal, they were chopping and hacking in front of the net and the puck was out of sight." Peterson fumed.

Peterson said "North American" officials wouldn't have allowed the play in Richter's crease.

The head referee was from the Netherlands.

Toronto Star (ON)
FIN
SPORTS, Monday, December 30, 1985 1136 mots, p. C2

Young man hopes for one more kick at pro hockey can

Wayne Parrish Toronto Star

HAMILTON - HAMILTON - They are all young men on the move, with things to do, places to go, people to impress. The best and the brightest of this country's budding hockey talent, they are now enjoying that precious, sweet interlude between the dream and the reality. The long, arduous years of development have been all but left behind, the future looms oh-so-promisingly ahead on pro hockey's yawning stage.

Did someone say all? Well, not quite all. For Al Conroy, it isn't really like that.

Watching yesterday's Canada-U.S. game at the world junior championships, you couldn't help occasionally looking beyond the matter at hand. Brian Leetch, a 17-year-old defenceman from an American high school bearing the quaint name of Avon Old Farms, executed another sure, precise manoeuvre at his blueline and you thought of Mark Howe in his first year in the World Hockey Association. Joe Murphy surged around a defender, and you began speculating as to which National Hockey League sad-sack will wind up with him in next June's Entry Draft.

In this atmosphere, redolent with hope and promise and the cheap cigar smoke of the NHL scouting hordes, it seems that half of every mind is on the future. A guy scores a pretty goal and, inevitably, someone asks "Who owns his rights?' Or, in the case of Murphy, Leetch and a half dozen other U.S. players awaiting their NHL unveiling in June, "how high do you think he'll go?'

Kick at can

But there's one name that somehow never gets tossed into those discussions, the one that belongs to Conroy.

The oldest Team Canada player - he'll turn a timorous 20 on Jan. 17 - Conroy has had his kick at the can. Twice. Or perhaps it should be said that the NHL had its kick at him. Twice.

He was coming off a 112-point season with Medicine Hat Tigers in the summer of 1984 when the NHL sat down to divide the 18-year-old spoils. The 21 teams spent seven hours choosing 252 players, but Conroy's name was never uttered. Last summer, after a 138-point encore, it was the same - another 252 names made the list, but Conroy's wasn't there.

"The first time, I wondered what I was supposed to do," the 5-foot-6 centre was saying after the 5-2 Canadian victory in which he scored the opening goal on a breakaway while killing a penalty. "I was a little confused, a little shaken. Where could I go?"

Cut from team

Back to Medicine Hat, though he admits it took him most of the first half of the season to pick himself off the ice. He was cut from the national junior team, but cheered them madly, especially Medicine Hat teammate Bob Bassen, on TV when they tied the Czechs to win the gold medal in Helsinki.

Conroy's second NHL rejection six months ago, followed by empty weeks of waiting for some NHL team, any NHL team, just to call and invite him to camp, hit even harder. He spent most of October debating whether or not to quit junior and enrol at the University of Calgary. His girlfriend finally talked him out of it; "she knew how much this had meant to me for so long."

When he was younger, he thought, and worried, about his size a lot. He knew the NHL preferred its centres 6 feet tall and meat-eating. He went out of his way to try to prove his own stature didn't matter, racking up 200 penalty minutes as a 17-year-old so no one could say he got pushed around. Smallish junior stars often carry the additional knock that they're one-dimensional players, unschooled and uninterested in the nuances of the defensive game. Anxious to avoid that stereotyping, Conroy made a point of doing his finest work while shadowing the Western Hockey League's big centres: Dale Derkatch, Ron Sutter and Dean Evason.

A little rough

"I was put in the role and I liked it," he recalls. "I was a little tenacious, a little rough, just the kind of guy to get under people's skin a lot."

Alas, all that pestering didn't enable him to insinuate himself under any scout's epidermis. Watching him play for the first time, a scout would note his number with interest. Then he'd run a big, arbitrary index finger down the roster, until he came to the numbers under height and weight and shift his gaze elsewhere.

There are those besides Conroy who feel it shouldn't be so, that there must be space for a good little man in a big man's game.

"I'm convinced there's always room for one or two of those guys," says Sherry Bassin, Team Canada's general manager here. "His will to play is incredible. He's not like other players his size. He can read the play so well, he can see other people. Some small players think they have to do it all themselves. He doesn't. He's so unselfish. The person he is, the will he has, makes him as good as he is. In a way, maybe his size is what really makes him so good because he feels he has to prove himself on every play."

Qualities obvious

The qualities Bassin speaks of were obvious yesterday for anyone who wished to see. The opening goal was a fine bit of theatre, accomplished on the quick counter-attack after defenceman Emanuel Viveiros had dramatically blocked a U.S. shot with goalie Craig Billington out of position. Shayne Corson gathered the rebound and spotted Conroy, who swept down the left wing and finished by hiking the puck high over Mike Richter's shoulder from right on his doorstep.

Though he didn't score again, he was indefatigable, skating hard both ways, pouncing on loose pucks, generally being a nuisance and prompting Richter to later inquire: "Who's the little guy? He was the most dangerous player on the ice."

Who, indeed.

That, naturally, was the sort of reaction Conroy hoped to elicit in this tourney. "This is my moment, the first time I've ever been in a situation like this. I can make or break myself here. If I choke in this situation, that could be it for me."

Determining he couldn't do anything about it anyway, Conroy says he gave up worrying, or even thinking, about his size a few years ago. In the past year, he's adopted the same semi-fatalistic view about its ramifications.

"There's not much doubt in my mind I can play there (the NHL)," says the one young man who may not be on the move. "If I don't get a chance, I don't get a chance. I can sleep at night. Maybe I'm looking in the dark . . . maybe there's just no light there for me."

Toronto Star (ON)
FIN
FOOD, Monday, December 30, 1985 488 mots, p. B2

Favorite spaghetti sauce leaves the others behind

Mary McGrath Toronto Star

Carmel Woodburn of Scarborough has gone through at lot of spaghetti sauce recipes over the years and says that all of them have been bland when compared to this one. It's her family's favorite, too, and she hopes that Mrs. W. Bennett will try it. Carmel Woodburn's Spaghetti Sauce 750 g (1 1/2 lbs) ground beef 1 onion, chopped 2 cloves garlic, finely chopped 1 28-oz can tomatoes 1 10-oz can condensed tomato soup 2 6-oz cans tomato paste 2 tbsp brown sugar 2 tsp Worcestershire sauce 1 tsp ground allspice 1 tsp ground cinnamon

1/2 tsp red pepper flakes Dash Tabasco sauce

Salt and pepper Brown ground beef. Add to a large saucepan with remaining ingredients. Add mushrooms and green pepper if you like. Season with salt and pepper. Simmer 4 to 5 hours. Sherman Pratt's Rice Pudding Sherman Pratt of Baltimore, Maryland, sent his favorite recipe for rice pudding after he saw Marion Read's request in the column. 1 cup cooked rice

3/4 cup raisins

1/2 tsp grated nutmeg 1 13-oz can evaporated milk Water 2 eggs cup granulated sugar

1 tsp vanilla Preheat oven to 350 degrees F. Combine cooked rice, raisins and nutmeg in a 1-quart casserole. Add enough water to milk to make 2 cups of liquid. Beat with eggs, sugar and vanilla until smooth; pour over rice mixture. Place in a pan of hot water. Bake 50 to 60 minutes or until casserole is set. Serve warm or at room temperature. Makes 6 servings. Mary Gallivan's Banana Muffins Mary Gallivan wrote from Kingston after a recipe for Kona Banana Bread appeared in the column. She wants to offer readers this muffin recipe because it uses less sugar than the bread recipe, bakes quickly and freezes well. 3 large bananas or 1 cup mashed bananas

1/2 cup granulated sugar 1 egg, slightly beaten cup melted butter or margarine 1 1/2 cups all-purpose flour 1 tsp baking powder

1 tsp baking soda Preheat oven to 375 degrees F. Mash bananas; add sugar, egg and butter. Add combined dry ingredients. Spoon batter into greased or paper-lined muffins tins. Bake 20 minutes or until nicely browned. Makes 12 muffins.

R.W. Lowry of Weston is interested in recipes for leek soup, especially for the kind that's made without cream or milk.

Florence Smith of Etobicoke wonders if anyone has a recipe to share for a jellied meat loaf that's made with a canned corned beef.

James Decker of Scarborough would appreciate hearing from anyone who has a recipe for apricot conserve made with maraschino cherries and slivered almonds.

These recipes are not tested in The Star kitchen. Send requests and recipes to Recipe Exchange, Star Test Kitchen, Toronto Star, One Yonge St., Toronto M5E 1E6. We regret that requests cannot be taken over the phone and that letters cannot receive a personal reply.

Toronto Star (ON)
FIN
ENTERTAINMENT, Wednesday, January 1, 1986 359 mots, p. B3

House specialty is beef

Jacqueline Swartz

Formerly known as the Cafe Carlyle, The South Side Grill Room And Oyster Bar, newly named to match the adjoining bar, opened recently with the intention of giving Toronto steak houses some trendy competition.

The lower-level restaurant, all brick, black tile and peach tableclothes, specializes in American prime beef, difficult to find in Toronto. And instead of a salad bar, there is the vegetable of the day, prepared with a nouvelle flourish.

Caesar salad at $4.95 turned out to be a generous portion. The bite of garlic was there, but where was the anchovy and the raw egg?

Ciopino ($4.95), which is supposed to be a seafood stew, came with scallops, mussels and shrimps, all right. But they tasted stale, robbed of their flavor through freezing. The tomato broth, filled with fresh tomatoes and strips of carrots, was overwhelmed by pepper.

Meat, my partner and I discovered, is what the South Side is all about. American tenderloin filet ($12.95 for 6 oz., $17.95 for 10 oz.) was graced with a meat glaze sauce with brandy and peppercorns. The meat's flavor and tenderness lived up to the manager's claims. Grilled lamb ($9.95) was also exceptional. Lightly charred on the outside, succulent on the inside, it was enhanced by a red wine sauce redolent with rosemary.

Both entrees came with new potatoes, a leaf of radiccio, sauteed zucchini and snow peas, and an interesting flourish - an oyster mushroom dotted with salmon caviar and shallots. Desserts (all $3) included a rich and complex chocolate truffle cake on a rum-soaked base and a fine carrot cake, chunky with nuts and raisins. With a bottle of house wine ($18), tax and tip, the bill came to $62.69. - Jacqueline Swartz

The Star's daily restaurant review

TABLE FOR TWO South Side Grill And Oyster Bar 121 Yorkville Ave. 929-0316 Continental cuisine; seats 65; open for lunch Monday through Saturday 11.30 a.m. to 3 p.m.; dinner 5 p.m. until customers leave; no wheelchair access; no-smoking section; major credit cards; full licence; appetizers, $2.25-$6.95; entrees $9.95-$21.95

Toronto Star (ON)
FIN
SPORTS, Wednesday, January 1, 1986 1785 mots, p. F1

It was a whacky year of scandals, nastiness

Tom Slater Toronto Star

While most of us were trying to figure out the difference between New Taste Coke and Classic Coke in 1985, the real thing knocked hell out of our perception of professional athletes.

Philadelphia caterer Curtis Strong was convicted on 11 counts of selling cocaine to major league baseball players, none of whom ever stood trial.

Rather than voluntarily submit to drug testing, athletes from many sports argued that their civil rights would be violated and, besides, the tests might interfere with their use of "recreational drugs."

It was an unsettling year. Scandals and general nastiness dominated the sports pages.

It was an especially difficult year for hero worship. Clay feet futures were up (as they say in the business reports). Some examples: * Denny McLain, twice a Cy Young award winner, who pitched 31 victories for the world champion Detroit Tigers in 1968, was convicted of loan-sharking, extortion, bookmaking and cocaine possession in Tampa. He was sentenced to 23 years in a U.S. penitentiary. * Baseball's new commissioner, Peter Ueberroth, vowed to crack down on drug and alcohol abuse. But by year's end the team owners had terminated their drug agreement with the players' union and only acrimony remained. * Pelle Lindbergh, who last season won the Vezina Trophy as the NHL's best goaltender, died from injuries after smashing up his sports car. He was only 26. Police said he was drunk. * John McEnroe refused to sign the U.S. Tennis Association's "good conduct" pledge. * Larry Holmes, after losing his heavyweight boxing title to Michael Spinks and his bid to equal undefeated champ Rocky Marciano's record of 49 victories, said oh, so graciously: "Rocky couldn't carry my jockstrap." * Spend a Buck won the Kentucky Derby and more than $3.5 million before being retired in August, but was knocked in New York for being a "drug horse" because he needed medication to control a bleeding problem. The sports world provided more than enough to delight, baffle and shock us in 1985. Pick up your new teddy bear, give it a hug, and read on: We know, we know!!! Kansas City Royals were crowned champions of baseball after coming back from a three-games-to-one deficit to beat the St. Louis Cardinals. They were the first team to lose the first two games of a World Series at home and survive. "We screwed up all year until our backs were to the wall," Royals pitcher Charlie Liebrandt said after K.C. knocked off the Blue Jays in Game 7 of the American League Championship series. Premature elimination "Couldn't they just mail in the inevitable results and give the league delegates an extra week to prepare for the World Series?" Star columnist Jim Proudfoot wrote after the Blue Jays humbled the Royals, 6-1, in Game 1 of the American League championship series. All is forgiven "Can I buy you a drink?" - A Kansas City bartender after learning that Jim Proudfoot was seated in his establishment. Maybe he missed the sign Rookie Vince Coleman of the St. Louis Cardinals was erased from the playoffs and World Series after being knocked down by a device that rolls out the tarp when it's raining at Busch Stadium. How could a man who stole 110 bases not out-run a machine that moves 90 feet a minute? Ask him what color Porsche he wants . . .

In U.S. college football, Kenneth Davis was touted as a Heisman Trophy candidate and his school, Texas Christian University, a national power. By season's end, both were in disgrace. Davis admitted he and several teammates had been paid to attend the school. They were thrown off the squad and TCU failed to win a Southwest Conference game. . . . And order him a gross of razor blades U.S. college basketball, too, was scandalized. John (Hot Rod) Williams was accused of point-shaving along with several of his Tulane teammates. Knock, knock. Who's there? Howard Cosell, who put the rap on Fabulous Frank, Dandy Don and anybody else he'd ever spent time with in a broadcast booth, in his book, I Never Played the Game. ABC-TV subsequently dropped him from its World Series coverage. Suspended Underwear St. Louis pitcher Joaquin Andujar (Walkin' Underwear to many fans) first distinguished himself by refusing to show up when he wasn't picked to start the All-Star game. In Game 7 of the World Series, he threw a monumental tantrum, mouthed obscenities that were easy to translate on TV and bumped an umpire. Since traded to the Oakland A's, soiled undies will begin his 1986 baseball season by serving a 10-day suspension. More exciting than watching Wendy Henry fry bacon

It's a long way from lion country in Sudan to professional basketball in the U.S., but 7-foot-7 Dinka tribesman Manute Bol seems to be adjusting.

Bol, who has been labelled the Dinka Dunka by sportswriters who should know better, is trying to prove himself with the NBA's Washington Bullets and his amazing physique - the tallest player ever in a league full of seven-footers, yet stick-thin at 210 pounds - and unusual background have made him an instant celebrity.

Although he can slam dunk a basketball without leaving the floor, Bol prefers to concentrate on defence, primarily blocking shots. It should be interesting to see what happens when Moses Malone decides to stuff the Dinka Dunka in the end blues. Fine, thanks for asking

"How are you fellas feeling today?" - Billy Martin to the group of reporters who helped break up a three-stage brawl between the Yankees' manager and pitcher Ed Whitson in a Baltimore hotel. Just eight hours after the fight with Whitson, Martin arrived in the Yanks' clubhouse wearing a cast on his broken right arm, his face was covered in scratches and he had trouble breathing because of two broken ribs. But his first concern was for the out-of-shape peacemakers whose only daily exercise is carrying their portable computers to assignments. What a guy. Too bad George Steinbrenner doesn't share the same opinion. The Great One speaks

"We have a reputation for being a little arrogant, a little cocky, and because of that maybe we haven't gotten all the recognition we deserve," Wayne Gretzky said after the Oilers' Stanley Cup victory. "We wanted to show people that while we may be flashy and fancy, we also work hard. That's one reason why it was so important for us to win a second Stanley Cup - to prove that we weren't just a flash in the pan." Only when Howard Cosell is in town A Wichita, Kansas radio reporter to Toronto a baseball writer: "What do Canadians do on Thanksgiving? Do you have turkeys up here?" As long as they don't twiddle sheep

"Coaches have been motivating kids to do better with their grades for years," said Chan Priest, coach of Class A state champion Goldthwaite Eagles, complaining about Texas' no pass, no play rule for high schools. "Six weeks' punishment is what we can't live with. Instead of having them twiddling their thumbs, they need to be involved in practice, showing lambs or whatever extracurricular activity that motivates them." In another eight years, he'll be able to vote Governor Martha Lane Collins showed up for John Henry's retirement party at the Kentucky Horse Park. "I'm excited to announce that John Henry is coming home," Collins said of the 10-year-old gelding that earned more than $6.5 million in his racing career. It certainly wasn't the excitement After watching the Maple Leafs' practice their power-play, assistant coach Claire Alexander collapsed. He said he felt a little light-headed. How amusing Eugene Hritzuk and his teammates handed out unofficial Saskatchewan pins during the Labatt Brier men's curling championship. They were wooden clothes pegs signed by Gene and the boys. The really prized ones were also signed by coach Stan Austman. The year of the rat(tail)

Al Hackner's Northern Ontario rink, their hair coiffed in the latest Thunder Bay fashion rage, scurried into the Brier final against previously undefeated Pat Ryan of Alberta.

In the championship game, Hackner trailed Ryan by two in the final end. With his rat tail flowing, Hackner stunned Ryan and a national TV audience by executing a remarkable double-takeout to tie the game, 5-5, and then stole one in the extra end to win the Brier. Hackner and the Mickey Mouse gang then swept the world championship in Scotland. Too many men on the ice "I almost drilled a hole through the bottom of the Gardens spinning around trying to check those guys. Sometimes it seemed as if they had 15 guys in front of the net." - Toronto defenceman Gary Nylund after a 9-4 loss to Edmonton Oilers last February at Maple Leaf Gardens. That's a Lada nonsense "Go out and get hit by a car and tell me how you feel!" - Coach Dan Maloney when asked for his reaction to the Maple Leafs missing the playoffs. Step in the batter's box and say that Winnipeg coach Barry Long on Kirk McCaskill, who gave up a hockey career with the Jets to become a baseball pitcher: "McCaskill plays hockey like he pitches - once every four games." Beer wars

Los Angeles Kings coach Pat Quinn, commenting on forward Danny Gratton's appearance at training camp: "He said he was going to put on 25 pounds of muscle. Instead, it looks like 25 pounds of Molsons." Deadlier than Aunt Becky's picnic hamper Before the European Cup championship game at Brussels could begin, Liverpool fans attacked the followers of their rivals from Turin. The score, 38 dead, 437 injured and one black eye - to British soccer. Oh, shut up "Doctors tell me I have the body of a 30-year-old. I know I have the brain of a 15-year-old. If you've got both, you can play baseball." - Pete Rose. Not to mention his money Hall-of-Fame pitcher Sandy Koufax on Cy Young Award winner Dwight Gooden: "I'd rather have his future than my past." Not quite as exciting as Wendy Henry's surprise birthday breakfast Boris Becker, a 17-year-old West German, downed South Africa native Kevin Curren to win the Wimbledon tennis championship. For some bizarre reason, we missed Connors, McEnroe and Lendl on centre court. What next? The Meat Locker?

William (The Refrigerator) Perry ran one yard for a touchdown and Chicago went wild. Then he caught a four-yard touchdown pass and North America went crazy. The Chicago Bears became America's Team (replacing the Dallas Cowgirls) and Perry, who slimmed down to 302 pounds from 360 by cutting his daily intake of beer to 12 cans from 24, began showing up on TV every couple of days to promote longjohns and hamburgers and such.

Toronto Star (ON)
FIN
LIFE, Thursday, January 2, 1986 862 mots, p. C7

Fashion resolutions to help you through 1986

The Denver Post

From The Denver Post

Nobody's perfect.

We know that. We know you didn't mean to walk around with that nasty run in your stocking. We know those trousers weren't meant to be clam-diggers. We know that coffee stain wasn't on your shirt when you went out this morning.

We know that. And we sympathize.

But we also know you can improve. You vowed to get your look together in 1985, but look - the New Year's upon you already, and you're still a mess. This year, you're really going to do it. And we're really going to let you in on the fashion advice you need. It's a dirty job, but somebody's got to do it. * I will try not to dress like a piece of living room furniture. Offending fashions that fit into this category: any item in floral chintz that makes you look like a loveseat, any sports coat that appears to be made of Herculon, any jacket that was a drape in a former life. * I will not wear stirrup pants with high-heeled pumps. There are no exceptions to this unless you make your living on the streets. * I will not grow one long hair and wrap it around my bald spot. Everybody knows you are bald. * I will not wear a hairstyle that is wider than my hips. Sorry, but even Farrah has cut that hair. * I will go easy on the fragrance. This could be the year that some poor soul dies of Giorgio asphyxiation. Don't let it happen to someone close to you. * I will learn to live with my cellulite - but I will not force everyone else in the world to look upon it. We don't care what all those European beauty experts say. Show us a woman without cellulite and we will show you a woman who is 19. That does not mean, however, that anybody but your closest friends must know the condition of your thighs. Please, have a little dignity. * I will not wear my down coat as a trench coat. Down coats are for snowstorms. Trench coats are for brisk spring days. Down coats are for temperatures below 40 degrees. Trench coats are for temperatures above 40 degrees. Get it? * I will not wear suntan pantyhose. Wear taupe, gray, nude, black or whatever - but please do not wear orange-tinted hose. * I will not look too adorable for my next big office meeting. Offending fashions include: collars with lace, shoes with cut-out toes and little bows, anything with a princess waistline. * I will not look like a miniature man for my next office meeting. This refers to women, of course. (Men can look miniature all they want.) Offending fashions include: prim, gray flannel suits worn with boring, predictable Oxford shirts and bow ties. Even if you work in a very conservative field, there is a better way. Why not try a gray flannel jacket that's cut a little longer? Or a fitted jacket? * I will try to act my age. It is sad to see a 45-year-old woman wearing her 15-year-old daughter's miniskirt. * I will age gracefully. What is wrong with wrinkles? * I will not wear my trousers pulled up to my chest. If you choose to look like a nerd, that's your business. But if you think ill-fitting trousers have an intellectual look, think again. * I will not wear dark, mile-long, acrylic nails, and I especially will not implant diamonds, gold chips or the flags of small countries into these nails. Unless you like to frighten people, this is sound and fashionable advice. Remember we use forks and knives in this country, and we do not need to cut meat with our fingers. * I will not wear killer makeup at high noon. In bright daylight, nobody needs to see exactly where you apply your blush. Save something for the imagination. * I will not show too much cleavage. If you've got it, don't flaunt it too much. * I will remember that if God had wanted me to wear short skirts, he would have given me good legs. Sure, we all wore short skirts in 1974, but have you looked at snapshots from 1974 lately? This was a sad period of fashion history that tasteful people would rather not repeat. Short skirts may be back in style - but they aren't for everybody. * I will not wear sport coats that stand up without hangers. Polyester double-knit sport coats will never - we repeat - never come back unless you are a high-school student or a hairdresser who is looking for a laugh or a fad. Trust us. * I will give wigs another chance. Have some fun. Wear a hair extension or a "switch." Go ahead and buy a synthetic purple wig just for laughs. There is just one word of warning: If you are a man and you are bald, do not wear any sort of wig that looks like a cheap bath mat. * I will not wear a sailor suit unless I am shipping out on active duty. Sailor suits for men or women also fit under the "too adorable for words" category.

Toronto Star (ON)
FIN
LIFE, Thursday, January 2, 1986 302 mots, p. C4

Fresh fashions at Kensington Market By Kathleen Sloan

Special to The Star

Kathleen Sloan Special to The Star

Kensington Market means different things to everyone in Toronto - people from every background and nationality. The fresh and dried fish, spice-infused Jamaican meat patties, preserved fruits and exotic nuts, rices and grains of every description and cured and fresh meats make homesick Portuguese, German, Hungarian and Italians return each week to purchase a little bit of the homeland.

But recently, this area just west of Spadina Ave. and south of College St. has begun to pull in a young crowd whose idea of died-and-gone-to-heaven is not food, but unusual, fresh fashion. Shops are filled with well-made dresses $8 to $35 each, fine wool skirts at $6 each, angora sweaters and tuxedo jackets for $15, and accessories marked at almost giveaway prices. It's like discovering a trunk in your grandmother's attic with beautifully preserved clothes that are bang-on for right now, whose authenticity in style and fabric make them especially attractive.

Teens, and those whose fashion dollars and sense restrict them from frequenting the beautiful but pricey designer boutiques, will find terrific outfits and separates here. A complete look can easily be had for less than $40. And you can include within that price jewelery, hats, hose, gloves and even shoes.

For space and selection, the sweetly named Courage My Love, at 14 Kensington Ave., must be visited. There are lineups on some Saturday afternoons, so it is best to get there early.

Just up the road is Screenplay, at 4 Kensington Ave. Along with the '40s style dresses and '60s bulky knits, they sell a range of new, simply-made items using interesting fabrics and textures.

Look for the mannequin across the road on St. Andrew to find Exile, a funky little shop with goods displayed out front on racks.

Toronto Star (ON)
FIN
ENTERTAINMENT, Thursday, January 2, 1986 353 mots, p. B3

An antidote to winter

Val Clery Toronto Star

This unique ethnic restaurant moved recently from St. Clair Ave. W. to a downtown location above a tavern called Davey C's, where it is also called the Gregory-Room after its energetic proprietor.

The Barmalay's ethnic character is stressed by its brightly painted artifacts, its cuisine and its music, provided by Gregory or his feminine counterpart, who sing in Russian to guitars non-stop, with tambourine support from the maitre d'.

The move downtown has not altered the menu. My guest found the "famous" hot borscht tasty but more than enough; my "famous" cold borscht was gently spicy, garnished with crisp cubed vegetables (each $3.25). Both our appetizers, the pelmenies (meat-stuffed dumplings in sour cream) and a cabbage roll filled with chopped veal (each $3.95), were delicious but again overgenerous.

The cooking is mostly done at a well-ventilated grill in the centre of the dining room. The Moscow basturma, marinated beef tenderloin grilled on a skewer but not served on it, was moist, tender and tasty ($12.95). My fish of the day, a grilled lake trout, neatly filleted at the table, was perfectly cooked ($11.95). The rather ordinary garnish of vegetables and a grilled potato were hardly necessary.

By way of research rather than need, we shared for dessert a light concoction of flaky pastry called Barmalay cake ($3.25); excellent. A bottle of Beaujolais was reasonably priced at $15.

Gastronomically, the Barmalay seems an ideal antidote to the rigors of winter. But the ceaseless singing, not only of Russian favorites but also some translated Stevie Wonder, eventually became oppressive. A few breaks in the entertainment, in which to discuss such weighty matters as Russian food and Star Wars, would have been welcome. But at least there was no cover charge. The bill, including tax and tip, came to $78.15. - Val Clery

The Star's daily restaurant review

TABLE FOR TWO Barmalay 645 Bay St. 597-0923 Russian and Jewish cuisine; seats 80; open 6 p.m. until closing, reservation recommended, seven days a week; entrees $10.95 to $12.95; no wheelchair access; major cards accepted

Toronto Star (ON)
SAT
NEWS, Saturday, January 4, 1986 673 mots, p. A1

Toronto schools asked to help feed the hungry

Jim Foster Toronto Star

Toronto schools have been urged to ask their 93,000 students to help the hungry through the winter.

FoodShare, the city's new co-ordinating agency for 32 free-food depots, is asking Toronto's 200 school principals to help recruit donations of canned and packaged goods that volunteers will collect at the schools.

But FoodShare has yet to approach the Toronto Board of Education for permission to stage the drive.

"This is the first I've heard of it," chairman Ann Vanstone said, when contacted at home last night.

"I don't think it's a bad idea to get students involved in something like this, but we'd be concerned about whether it would cause any disruption in the schools," Vanstone said.

Vanstone said she believes it would be the first time the entire school system would be involved in a food drive, although individual schools may have staged similar projects.

The FoodShare appeal is part of a week-long campaign starting Jan. 27 to remind us all that thousands of people in Metro sometimes go hungry. No one knows how many. One estimate is 100,000. Some are chronically underfed. Others run out of food money near the end of the month while waiting for their government assistance cheques.

Some agencies that help them are getting two or three times more appeals for food than last winter.

"Doesn't go away'

Food banks answered all those appeals over the holiday season, but they're afraid individual and corporate donations will dwindle in the next three months.

"The hunger problem doesn't go away after Christmas," said FoodShare co-ordinator Katharine Rajczak. "We have to keep public awareness up."

She hopes her appeal to school principals will increase awareness as well as food stockpiles.

"Even if only half the 200 schools participated it would give us a great boost," she said. "It would be good for the kids, too. Some of them know all too well what the problem is. The others will learn everyone is not as lucky as they are."

Student council representatives will be among those invited to seminars on factors contributing to hunger. Speakers will stress that "the problem won't go away until some political changes are made."

FoodShare began a three-month test run in December on a $20,000 Toronto Council grant. It already provides some help outside the city's borders and hopes to expand across Metro with a matching Metro Council grant.

Cupboard bare

It helps co-ordinate the work of charities and food banks that collect groceries for distribution to the charities.

One food bank, North York Harvest, found its cupboard bare after Christmas. That is partly because it is new and moving from temporary quarters to a permanent home Monday.

Rev. Glen Nelson, chairman of North York's Emergency Needs Network, said other agencies and churches in his city "appear to be in pretty fair shape for the winter."

"Originally, the provincial government approved only about half the funds we had requested, but before Christmas we were assured we will get as much as we asked for," he said.

Toronto's food banks, Daily Bread and Second Harvest, said they have enough food to make their usual deliveries next week.

Sister Marie Tremblay, who runs Daily Bread, said: "We're in pretty good shape, with a full freezer and lots of dry goods. But January and February are very heavy months."

Short of meat

She works with more than 40 agencies. A year ago they served 10,000 people a month. She thinks that figure is at least 20,000 now, maybe closer to 30,000.

Joan Clayton, a founder of Second Harvest, said, "We're always short of meat and other protein foods. Otherwise we have no problem yet, but we need continued generosity in January and February."

She works with more than 60 food companies and 40 agencies to help provide 30,000 meals a month. Her bank's deliveries have jumped from 9,979 kilograms (22,000 pounds) of food last August to 29,030 kilograms (64,000 pounds) in December.

Toronto Star (ON)
SAT
LIFE, Saturday, January 4, 1986 908 mots, p. L9

We can still drink and be merry despite warning over chemicals

Tony Aspler

Welcome to 1986 and may the fruitful grape gladden your year. To begin, a letter from a Toronto reader who signs himself (herself?) "A concerned oenophile."

"Dear Tony, As a dedicated oenophile . . . I am requesting that you write an article to clarify the issue of cancer-producing chemicals in wines.

"The minister (of Consumer and Commercial Relations, Monte Kwinter) has issued a warning, which he subsequently retracted in a vague statement that left me, and I am sure others, totally confused.

"Apparently now there is no immediate threat but who defines "immediate?' I have been a wine lover for over 15 years and that means a daily intake of two to three glasses.

"My questions are simple:

a) Are all wines contaminated with this chemical that under some conditions will cause cancer?

b) If not, will the government publish a list of those we should avoid or remove them from the shelves?

c) Are wines that are brought in through wine clubs such as the Opimian (Society) being tested?"

First of all let's define what chemicals and compounds we're talking about: Traces of diethylene glycol (used in the manufacture of anti-freeze) were discovered in some Austrian and a few Italian wines last year.

This chemical additive makes the wine rounder and sweeter. It is toxic and the Liquor Control Board of Ontario (LCBO) laboratory now tests routinely for its presence. If the smallest trace is found, the wines don't make it to the shelves.

In November, the LCBO pulled a dozen products off the shelves because they contained high concentrations of a nitrogen compound called ethyl carbamate. Most of these products were Ontario ports and sherries and fruit brandies from Europe. Let's be very clear about this: There were no table wines found containing levels of ethyl carbamate above the safety level quickly set by Kwinter's ministry (500 parts per billion).

The federal government then got into the act and lowered the safety level to 30 parts per billion for table wines, 100 for fortified wines, 150 for distilled spirits and 400 for fruit brandies and liqueurs. This action forced the LCBO to go back and test all its products again.

It was then Kwinter advised consumers not to drink any wine "for a couple of days," - a remark he wishes hadn't slipped out.

It will take the LCBO six months at least to test its 3,127 listings to see if there are levels of ethyl carbamate above the federal guidelines.

What is ethyl carbamate anyway? It's not a chemical that's added to fortified wines to make them taste better. It's a compound that occurs naturally in all fermented products. For example, there is ethyl carbamate in yogurt at levels above the 30 parts per billion mark set for wine.

The offending Ontario sherries and ports had readings varying from 801 to 13,481 parts per billion. It has been found that when rats are subjected to massive doses of ethyl carbamate they develop tumors. In order for human beings to ingest comparative levels of ethyl carbamate one scientist estimates that we would have to consume something like 50 bottles a day for the rest of our lives.

As in anything that grows today, scientists will find traces of carcinogenic material - whether it be from acid rain, mercury pollution or the residual effect of commercial fertilizers. The LCBO routinely tests for over 20 acids and elements in wine, including arsenic, lead, mercury and "agricultural chemicals." Each has its "acceptable" level.

One New Zealand wine was withdrawn from the shelves because it contained traces of Mesurol, a fertilizer sanctioned down under but not in Canada.

So, in the Aristotlean sense, yes, there are cancer-causing agents in virtually everything we eat and drink, be it wine, bread, cheese or meat. But these elements are present in such minute amounts that they do not constitute a health hazard. (The World Health Organization's level for ethyl carbamate in children's unfermented fruit drinks is 10 parts per billion.)

Yes, the LCBO will remove any product from the shelves that does not meet the guidelines set by the government.

Wines brought in privately are not tested by the LCBO except in lots of 50 cases or more. Opimian Society wines are tested rigorously by the Quebec liquor board in Montreal, which would love to reject their wines on any basis. These products have to pass through the LCBO's hands (as the sole distributor of beverage alcohol in the province) so if they see a consignment from a company whose wines have been pulled from the shelves for any reason they will run the tests here, too.

To my correspondent who drinks two to three glasses of wine a day, I can only add that you are 50 per cent less likely to suffer from heart disease than if you abstained from wine entirely. And just think of the pleasure you get from your medicine.

* * *

Bin ends: I was asked what was the worst wine I tasted in 1985. Usually I forget bad wines but one stands out. It was a Vintages offering: an Abbey Knight Muller-Thurgau from the Highwayman's Vineyard in Suffolk, England. It costs $11.80 and tasted like liquid Turkish Delight. . . . Another restaurant with a sanely priced wine list: Bernard's, 254 Adelaide St. W. Duboeuf's Macon Village at $15.50 a bottle, Jaffelin's Bourgogne Aligote at $16.00.

Toronto Star (ON)
SAT
TRAVEL, Saturday, January 4, 1986 1262 mots, p. D4

Handy ways to ski the Easter Townships

Margaret Ness

How does one get to the ski resorts in the Eastern Townships of Quebec? - Ralph Howard, North York

* Take train, bus or plane to Montreal. Then get yourself to the Voyageur bus terminal. Voyageur makes a circuit several times a day from Montreal to Sherbrooke, passing through the main towns. Most of the hotels and ski hills are only a taxi ride away - as Bromont for the ski area of Bromont, Magog for Mont Orford, Mansonville for Owl's Head and Sutton for Mont Sutton. The latter has a shuttle service to the hills from 14 inns.

There's also a special return bus trip plus a lift ticket for anyone staying in Montreal and wanting to ski Sutton for the day. For further details and for the excellent large booklet called Ski East (hotels, packages and ski information about the four ski centres) contact Quebec Tourist Office, 20 Queen St. W., 10th floor, Toronto M5H 3S3 or phone 977-1367. However, if you want information on just one of the centres, ask for the brochure on that resort. * How warm in February are the southern shores of France, Portugal, Spain and Italy? - Mrs. Roy Victor, Etobicoke * February isn't really very warm in Europe. Temperatures on the Mediterranean coastline: Portugal's Algarve has an average high spread of between 15C (61F) and 18C (64F) with average of really rainy days from two (Praia da Rocha) to seven at Lagos; Spain's Costa Del Sol around 17C (63F) at Malaga and the rest of the coast with average six days of fairly heavy rain; France's Riviera is in the mid 50's (F.) with some seven days of heavy rain. The night lows along the Mediterranean run from low 40's (F) in France to the high 40's (F) on the Portuguese and Spanish coasts. The Bay of Naples area (Naples and Sorrento) are about 13C (55F) with low of 15C (41F) and about 10 days of considerable rain. * We are planning to drive west to New Mexico and would be interested in timing our trip with the balloon festival. Details, please. - The Halliwells, North York * Albuquerque's Hot Air Balloon Fiesta won't be held again until next October, first or second week, dates not yet announced. If you go, plan to spend at least two extra days there for sightseeing. Visit the Old Town with its patio market and other Spanish buildings. Drive 27 km (17 miles) to the Indian Pueblo Cultural Centre with its heritage of crafts, paintings and life style. Also drive out to Isleta Indian Pueblo, dating back to early 17th century. Drive up to Sandia Crest, a 3,255-metre (10,678-foot) peak, for a panoramic view of area and/or take the cable car up the rugged western slope to Sandia Peak. Incidentally, Albuquerque was founded in 1706 and was named after the Spanish Duke of Albuquerque. * What is the temperature in St. Kitts in the Caribbean in February and March? - Lamb, Hamilton * Average high for February should be around 27C (81F) with low of 21C (70F) and in March, 28C (83F) and low of 22C (72F). In fact the high temperature (average over the years) stays steady at between 81 and 88F. * Please tell me if there are any tours of England that include Quebec House in Kent, the boyhood home of General Wolfe. - B. S., Aurora * I'm quite certain Quebec House would not be included in any tour (and British Tourist Authority does not know of any) since it would be a specialized place, really of interest only to Canadians. Quebec House is in the town of Westerham, 25 miles from London. Best way to visit is by car. By train: Edenbridge (4 miles) or Seven Oaks (6 1/2 miles) and taxi. From 1726 to 1738, the Wolfe family lived in the handsome, early 16th century, gabled house (originally Spiers House). James, however, was born (1727) at nearby rectory, his mother staying there while Colonel Wolfe was with his regiment. A year after they left Westerham James joined the army and was commissioned at 14. Personal relics include the field canteen made for his use in the Quebec campaign and the dressing gown in which his body was wrapped for its return to England. Quebec House is open Sundays during March and daily April-October. * Where might I obtain information regarding renting a houseboat/barge in which to tour the inland waterways of England and where might I obtain maps of the navigable waterways. - B. C., Willowdale * British Tourist Authority is sending you literature re houseboats which will include information where you can buy maps. For others interested, write British Tourist Authority, 94 Cumberland St., Toronto M5R 3N3 or phone 925-6326. * We are thinking of a holiday on one of the smaller Caribbean islands. Could you please tell us something about St. Lucia. - The Henrys, Burlington * Small (only 14 x 28 miles) St. Lucia has dramatic sightseeing, including a bubbling flat volcano lip (Soufriere) just a few yards from a main road. There's also the town of Soufriere where the soothing sulphuric springs were discovered by French troops (1785) stationed there during one of the seven periods of French rule. The British also occupied the island seven times. Nearby are the volcanic peaks of Petit Piton (2,461 feet) and Gros Piton (2,619 feet). The capital is Castries, settled in 1650 and named after de Castries, France's Colonial Minister of the day. It has one of the finest landlocked harbors in the world, flanked by the impressive hills of Vigie and Morne Fortune. The latter was the principal French fortress until it was captured by the English in 1794. Their Fort Charlotte barracks have a commanding view of the coastline. According to legend St. Lucia was discovered by shipwrecked French sailors in 1502. * Does Air Canada have a package to Expo in Vancouver? - Mrs. Rogers, Weston * There are several packages (May 2 to October 13) arranged by Holiday House in conjunction with Air Canada. The Vancouver packages are for 2, 3, 4, 5 or 6 nights and include hotel accommodation, one airport transportation, plus choice of tours (Vancouver and/or area) with one admission to Expo (2 or 3 nights) or three days admission (4, 5 and 6 nights). Air fare is not included in packages. For detailed brochure contact Air Canada Reservations, c/o Tours, 130 Bloor W., Toronto M5S 1P5 or phone 925-2311 or contact a travel agency. * I do want to get to Hong Kong before China takes over. My holidays are usually in July. What will the temperature be then? - Dorothy B., Rexdale * The temperature (also for August) should be around 31C (88F) with low of 26C (78F). For your information: drinking water is chlorinated and has no effect on local people but some tourists do get diarrhea so it might be best to drink bottled water. Milk is pasteurized and safe to drink. Butter, cheese, yogurt and ice cream are also safe. All meat, poultry and sea food must be well cooked and served while hot. Pork, salads and mayonnaise are best avoided. Avoid cold buffets, custards and any frozen dessert. Best to eat fruit which you peel yourself. A sun hat is advisable. * Questions to Miss Ness should be brief. Write to her, do not phone, c/o Star Travel Dept., The Toronto Star, One Yonge St., Toronto M5E 1E6, and include your address for a personal reply in case your query has previously been dealt with in the column.

Toronto Star (ON)
SUN
PERSPECTIVE, Sunday, January 5, 1986 1353 mots, p. D1

Monte Kwinter's career: From backrooms to front line 'It's a minefield out there and you have to make as few mistakes as you can,' he found out . . .

Sandro Contenta Toronto Star

The large $1,000 bill - with a clock mounted in its glass frame - immediately caught Monte Kwinter's eye.

"Look at that $1,000 bill. It's larger than the one I got," he said, with the excitement of a kid who has just discovered a new toy. "I didn't think they made them that big."

Kwinter has a keen eye for money. The $1,000 bill in the office of Premier David Peterson's press chief is also the kind of gadget Kwinter probably wished he designed himself. With his promotional flair, the entrepreneur-turned-cabinet minister would undoubtedly have made the clock a Christmas time best-seller.

"There's no question about it, I'm a promoter. I'm the first to admit it," said Kwinter, sitting beside the $1,000 bill.

He is quick to add, however, that he is a "promoter of the cause" rather than of himself. But his past antics - like buying Metro's first hippopotamus to publicize the B'nai B'rith carnival in the 1960's and hosting a CBC show on his multi-faceted life - has earned Kwinter the reputation as a flamboyant salesman.

Kwinter, the man entrusted with bringing beer and wine into corner stores, brought his outspoken style to Queen's Park and learned the hard way that it will get him into a lot of hot water.

"What I have now learned is that I speak for the government . . . I no longer have the luxury of speaking for Monte Kwinter the individual," he said.

Shortly after being sworn in as Consumer and Commercial Relations Minister on June 26, Kwinter said the Ontario Censor Board should not be determining which movies people can or can't see.

Unfortunately, that was not the position of Premier David Peterson and Kwinter got his knuckles wrapped for publicly stating where he personally stood on such a volatile issue.

Kwinter, a former vice-president of the Ontario College of Arts, said he still gets nauseous at the sound of the word censorship but has no plans to change the structure or power of the censor board.

Kwinter caused a minor furor among Progressive Conservatives in the Legislature when he got involved in what was jokingly referred to by reporters as "salamigate."

The Tories objected to him trying to take two salamis to his daughter in Israel while he was a member of a trade mission to the country. Before leaving, Kwinter told a reporter of the Canadian Jewish News that he aimed to "expose Israeli pots to first-class Ontario meat products."

Bob Runciman, consumer critic and former consumer minister with the Tories, charged in the Legislature that Kwinter was using a tax-payer financed trip to peddle his brother's meat products.

Kwinter pointed out that his brother, Jack, has no licence to export outside the province and he was only joking when he made his comments to the newspaper.

Runciman now suggests that the incident was no big deal, hinting that the charge was part of the Tory's strategy to attack Kwinter in the hopes he will say something foolish.

"We look at him as a vulnerable target," Runciman said.

A month ago Kwinter got into more hot water when he advised consumers to stop buying wine because Ottawa released standards for a cancer-causing chemical that were much lower than provincial guidelines.

Surprised by the federal standards and upset that he had not been consulted, he emerged from the Legislature and said consumers should not buy wine until the liquor board had a chance to retest products that were previously found within then-acceptable limits. He told consumers not to buy wine for "a day or two." Reporters, obviously surprised by the minister's statement, asked him to repeat it at least five times and Kwinter obliged. He added that there were "20 or 30" brands suspected of having See KWINTER/page D5 Continued from page D1

higher levels of the chemical ethyl carbamate but refused to release their names.

Two days later, he said the liquor board was retesting its 3,000 products. While the process would take up to six months - allowing hazardous wine to potentially remain on the shelves that long - Kwinter said consumers should "use their own judgment" on whether to buy wine or not.

He stressed, however, that the six month period was too short a time for people drinking the wines to worry about the health risk.

That statement outraged opposition members who attacked Kwinter for first scaring consumers and then abdicating his responsibility. Kwinter also came under fire from Ontario winemakers upset at the damage his statements had caused their sales.

Safety

Kwinter explains that he reversed his statement only after receiving more information from Ottawa on the potential hazards of the chemical and insists that if he was to err, he wanted to make sure it was on the side of consumers' safety.

The incidents seem to have thrust Kwinter into a more cautious style. He now says he is more aware at how carefully he has to be with a ministry that involves the administration of 76 provincial acts.

"It's a minefield out there and you have to make as few mistakes as you can," Kwinter said.

NDP consumer critic Mel Swart said Kwinter is no different from any politician when it comes to enjoying the limelight. His main problem, Swart said, is his inability to "get a handle on his ministry."

Kwinter argues that he had no difficulty taking control of the massive ministry.

From Day One, Kwinter has been accustomed to the finer things that money and life have to offer. His late father, Aaron, immigrated from Israel about 65 years ago and established the now famous and successful meat packing company.

Real estate

The 54-year-old Kwinter graduated from the Ontario College of Art (OCA) and after jobs as an industrial designer and editorial director of a magazine, was made vice-president of OCA.

Kwinter made most of his money when he became the owner of his own real estate firm. He won't say if he's a millionaire but proudly states, "I have a 37-foot sailboat . . . I have a house in Forest Hill. I've got a Mercedes, my wife has got a Mercedes. I'm not crying or suffering."

As the high-profile chairman of the Toronto Harbor Commission, Kwinter once accused the federal government of not reappointing him because he criticized one of their projects. He was later appointed by Toronto Mayor Art Eggleton to settle a dispute at the Toronto Humane Society and was the man responsible for bringing the Tall Ships to Metro two years ago.

Although never running for office before the May 2 election, Kwinter was actively involved in politics. He was the convention floor manager during John Turner's bid for the leadership of the federal Liberal party and ran Sheila Copps' campaign for the leadership of the provincial Liberal party.

Kwinter says he had not thought about becoming a politician until Premeir David Peterson practically begged him to do it.

Although hesitant to place himself constantly before public scrutiny, Kwinter decided to run because he felt he had been "behind the scenes" long enough and couldn't resist a chance to actually make changes.

"I had been sort of in the backrooms but now I'm on the front lines," he said.

Challenge

The biggest challenge now facing Kwinter is introducing legislation allowing the sale of beer and wine in corner stores. Kwinter has presented a draft of the bill, containing 24 recommendations, to a cabinet committee for study.

The plan does not have the support of either the NDP or the Tories but Kwinter has suggested that - although the bill would surely be defeated - the Liberals will introduce it because of the political points the party would score with voters.

Despite his rather stark introduction to political life, Kwinter said he has already begun campaigning in shopping malls for the next election, expected within two years. However, "I certainly don't look upon this as being my life."

Toronto Star (ON)
FIN
ENTERTAINMENT, Monday, January 6, 1986 618 mots, p. D3

Critics give more ink to Canadian writers

Ken Adachi Toronto Star

The recognition of Canadian writers by reviewers in foreign newspapers and journals used to be miniscule. It was generally a paragraph here, a short notice there, seldom a full-fledged review.

But judging by the number - and the length - of reviews which have appeared in recent months, there seems to be a much livelier critical interest in Canadian writers in both the United States and Britain.

Robertson Davies' What's Bred In The Bone is, of course, the novel that the Americans have taken to their bosoms, with long,

generally admiring reviews in Time, the New York Times Book

Review and elsewhere, though it's interesting that the Times'

reviewer, Larry McCaffery, an academic from San Diego State

University, notes that Davies' "aristocratic preferences ultimately prevent him from creating a work that is Canadian in the way so many important contemporary works from Latin America

seem recognizably Latin in sensibility." Measure reactions

Certainly one value in reading such reviews is to find out what non-Canadian critics think of contemporary Canadian writing. We want to measure our reactions against those of reviewers who obviously have different perspectives and sensibilities.

Thus the English biographer and critic Victoria Glendinning, writing in this month's Saturday Night and addressing Canadian readers, says Margaret Atwood's The Handmaid's Tale is "extraordinary, and it's very good, but it's not her best." Amazingly, she insists nothing that Atwood has done has surpassed her first novel, The Edible Woman (1969), and explains she is playing "the devil's advocate with Canada's best-known woman writer" which "is possible for me because I am English, living thousands of miles away, in London."

Most authors would probably kill to have a review published in the New York Times, given its influence, prestige and circulation. Not all of its reviews, however, hit the mark. A recent review of Michael Ondaatje's poetry collection Secular Love was exasperatingly mixed, joining hyperbole ("He cares more about the relationship between art and nature than any other poet since the Romantics") with something approaching dismissal ("seldom entirely satisfying").

Like many who take on Canadian writers, the reviewer does not place the book in the context of Ondaatje's previous work. She hasn't dug very deep. Such is also the case in the superficial review of Timothy Findley's Not Wanted On The Voyage, which is mainly plot summary and surprisingly compares the novel, such is the reviewer's American sensibility at work, to Tobacco Road!

One reviewer's poison is plainly another's meat. To the London

Sunday Times' reviewer, Janette Turner Hospital's novel Borderline is "brilliantly constructed and beautifully written";

to the London Observer's critic, Hospital allows her plot to

"dwindle away into preciosity and obfuscation." Rave reviews

Not unexpectedly, rave reviews in the London Sunday Times have come from Anita Brookner for Mavis Gallant's Home Truths ("The appearance of her stories is always a cause for celebration") and from Claire Tomalin for Alice Munro's Something I've Been Meaning To Tell You, the 1974 story collection that was published last year in Britain for the first time: "Whatever it is that makes some writing alive in every phrase and sentence, Alice Munro has it."

But laudatory reviews are one thing; sales and popularity are another. Tomalin, who is the Times' literary editor, says Munro's work is "well known and respected (in Canada) and her reputation is rising in the U.S. but here, although she receives praise from discerning critics, she is not yet as popular as she deserves to be." That cuts close to what Victoria Glendinning says of the parochial British and of Atwood: "Her signal does not bleep so strongly here as in Canada: she is not a household name as a novelist."

Toronto Star (ON)
FIN
ENTERTAINMENT, Monday, January 6, 1986 394 mots, p. D3

Bolivian violinist opens Orford series

Paula Citron Special to The Star

The formation of The Orford String Quartet 20 years ago was the start of a Canadian musical legend. Not only has the group become the finest exponent of chamber music in the country, it is also one of the leading string quartets in the world.

The news that the Orford will host a four-part subscription series, starting tomorrow night at 8 in Harborfront's Premiere Dance Theatre, should delight fans who feel the group does not touch home base enough.

The four concerts put together by cellist Denis Brott are a judicious mix of traditional and avant garde repertoire. Although the Orford and its friends will be playing what Brott calls "the meat and potatoes" of chamber music, the programs also include two world premieres - Canadian composer R. Murray Shafer's Quintet For Harp And String Quartet and the highly eccentric Quintet For Pan Flute And String Quartet by Gheorghe Zamfir.

The Orford will be joined in tomorrow's concert by the brilliant Bolivian violinist Jamie Laredo and his wife, cellist Sharon Robinson.

The Jan. 28 concert features flautist Paula Robison, clarinetist James Campbell and harpist Judy Loman. Other guests are the Cleveland Quartet (Feb. 11) and pan flute wizard Zamfir (Feb. 25).

The series is just one sign that the Orford is actively seeking a higher profile both in Toronto and the country at large. As violist Terence Helmer points out, after spending 20 years building an international reputation, the group feels it is important to pay attention to the state of chamber music at home.

First violinist Andrew Dawes explains: "To celebrate our 20th anniversary, the Canada Council touring office sent us to places that ordinarily could not afford us. We were touched by the gestures people made, like the mayor of Red Deer who gave a speech of welcome and presented us with cowboy hats!"

Second violinist Kenneth Perkins sees the Orford's most important function as being educators. "We want to leave a mark more lasting than the remembrance of our concerts. We must serve as a model for young musicians by being in residence in universities around the country on a semi-permanent basis to encourage the level of string playing."

The Orford hopes to eventually found a chamber institute that could offer scholarships to promising young musicians. Information about ticket prices can be obtained by phoning 869-8444.

Toronto Star (ON)
FIN
BUSINESS TODAY, Tuesday, January 7, 1986 182 mots, p. D4

Meat packers face long trial on price fixing

CP

CALGARY, Alberta - CALGARY (CP) - A trial expected to last more than seven months has begun with Canada Packers Inc. and Intercontinental Packers Ltd. facing five charges of conspiring to lessen competition in the Prairie hog industry.

"This is going to be a marathon," said Bob Boyden, one of three lawyers for the crown who will be in Court of Queen's Bench on a full-time basis. Four other lawyers - two from the federal justice department and two from the Combines Investigation Branch - will also appear at various intervals.

Canada Packers and Intercontinental were sent to trial along with three other meat-packing companies - Burns Foods Ltd., Eschem Canada Inc. (formerly Swift Canada Inc.) and Gainers Ltd. - after a nine-month preliminary hearing in Edmonton that ended in May, 1984.

The other three firms later pleaded guilty to price-fixing charges and were fined $125,000 each.

The firms are accused of conspiring to fix the price of slaughter hogs they bought from the Alberta Pork Producers Marketing Board, and of the price of pork products.

Toronto Star (ON)
FIN
SPORTS, Tuesday, January 7, 1986 587 mots, p. F7

Healthy vaulter confidently soars to upper limits

AP

NEW YORK - NEW YORK (AP) - Billy Olson was the first American pole vaulter to clear 19 feet and won the over-all men's indoor Mobil Grand Prix track and field title in 1982 and 1983, yet he recently was being bad-mouthed as a competitor.

"I heard I was "used meat,' " Olson said yesterday. "That's a sad way to be described.

"You're a valuable commodity when you're on top, but when you're not, you're useless."

Olson's stock had plummeted in the past two years, when he was unable to reach his potential because of nagging injuries, mostly to his hamstrings and his knees.

World best indoors

But Olson skyrocketed back among the pole vaulting elite Dec. 28 at Saskatoon, where he set the world indoor best, clearing 19 feet, 2 3/4 inches, erasing the mark of 19-2 1/4 established by Thierry Vigneron of France in 1984. Olson will be competing in The Toronto Star Games, Jan. 31 at Maple Leaf Gardens.

It marked the first time Olson had owned the world indoor best in nearly three years, but the eighth time in his career. He set seven consecutive world indoor bests between Jan. 29, 1982 and Feb. 4, 1983.

Olson's performance at Saskatoon was stunning, because it was the first major indoor meet of the track and field season - a time when most athletes generally are rounding into shape rather than being at their peak.

"I needed to re-establish myself as a creditable vaulter again," the bubbly Olson said via a telephone hook-up at a luncheon of the Metropolitan Track Writers Association.

"I'm not used meat," he said. "I'm capable of jumping as high as anyone when I'm healthy.

"It came easily'

"I wasn't expecting a vault like that, but it came easily. I made it by about four or five inches. I think I could have jumped 19-6 or 19-8, without trying to be braggadocious. It was a hard decision to quit. But I have to save them (higher jumps) for another meet.

"I would be surprised if I don't go much higher this season, and I'm going to be disappointed if I don't jump 19 feet quite a bit this year."

Olson said he feels much better physically than he has in the past two years, in part because of a new conditioning program and in part because of new training techniques.

"My feet, which have kept me crippled, have been healthy," he said. "I have been able to work out like I want."

Gymnastics program

The conditioning program involves running up and down inclines while carrying his pole. Because of that, Olson said, "I think my speed is better than it's ever been and so is my leg drive."

Olson said he is not working as hard in the weight room as in the past and has reduced his track work.

"I'm not doing as many repeats," he noted.

But he has added some gymnastics work to his regimen.

His technical changes include holding the pole above 16 feet - generally 16-2 or 16-3, compared with his previous hold of 15-9 or 15-10.

"The French and Russians (vaulters) have been holding 16 and above," Olson explained. "On my record jump, I held 16-5."

Olson said he spent time with the Soviet vaulters last summer and has incorporated some of the techniques used by Sergey Bubka, the world outdoor record holder at 19-8 1/4. Bubka holds the pole higher than any vaulter, between 16-8 and 16-10.

Toronto Star (ON)
FIN
ENTERTAINMENT, Tuesday, January 7, 1986 584 mots, p. B1

Toronto actor looking forward to playing Pinter

Henry Mietkiewicz Toronto Star

After spending the better part of the last year in classic dramas by Shaw, Chekhov, Ibsen and Rostand, David Hemblen can understand why his appearance in a modern play by Harold Pinter might seem to some people like a working vacation.

But there's no reason to equate Pinter's simplicity of language with ease of performance, says the Toronto actor who opens tonight in Other Places, a triple bill of short pieces directed by Ken Livingstone at Tarragon Theatre.

"He's a deceptively difficult writer," says Hemblen, "because of the perceived notion that the language is so mundane, as indeed it is. But, at the same time, the words are so crystal clear that they're difficult to speak.

"In fact, you need to do a sort of text analysis of Pinter,

much as you would Shakespeare - getting the breathing and the rhythm right. There seems to be no fat on the meat of his text.

And that means there's nothing to trim away, so one must play

literally every comma, every bit of punctuation and all those

infamous pauses and silences." Pinter suits him

Hemblen will be seen in two of the show's three segments - Victoria Station, a conversation "fraught with ambiguities" between an errant taxi driver and his dispatcher, and One For The Road, "a study in power and powerlessness" involving a futuristic undercover policeman. Also on the bill is A Kind Of Alaska.

This is only his second professional appearance in material by Pinter, and the first in nearly 20 years. "In some ways, I suppose I should have done more of him, because his style suits me so well.

"Besides, I feel entirely comfortable with the language, because I was born in London. And Pinter is one of those playwrights where the style and accent of the language are so very specific - not Manchester and not Coventry, but London. And north London, at that."

The menace inherent in everyday settings is a situation familiar to Hemblen who, along with Derek Goldby, helped adapt and direct the black, disturbing Delicatessen by French writer Francois-Louis Tilly two years ago at Toronto Free Theatre.

Even so, Pinter's precision and craftsmanship still come out on top. "I've often thought about Tilly as the French Pinter, but he's really not. He lacks Pinter's ambiguity and he means so much more of what he says.

"For instance, there are moments in Delicatessen when nothing happens and Tilly's point actually is that nothing is happening. But in Pinter, something is always happening somewhere, even though it may not seem that way on the surface."

The past year has been a good one for Hemblen, highlighted by a nomination for a Dora Mavor Moore Award for his performance in

the Tarragon production of Chekhov's Uncle Vanya. Dislikes

competition

And, while appreciative of the honor, he remains somewhat uncomfortable about the entire awards procedure. "I really don't like the element of competition among artists. And I know it sounds a bit like a cliche, but I wouldn't have deserved my nomination without the work of (director) Derek Goldby and every member of the cast who wasn't nominated. "There's just something too glossy and rah-rah about it. I'm not saying we shouldn't have a system of awards, because it is a symptom of the maturing process and it does confer a degree of legitimacy on the theatre scene as a whole. I just wish there were a better way to go about it."

Toronto Star (ON)
FIN
ENTERTAINMENT, Tuesday, January 7, 1986 354 mots, p. B4

Oriental fare is kosher

Henry Mietkiewicz Toronto Star

Don't let the double-barrelled name throw you. Malkat Peking (Hebrew for "Queen of Peking") and New York New York are the same restaurant, serving kosher food prepared in strict compliance with Jewish dietary laws. That means no mixing of meat and dairy foods, so dairy products are unavailable here. Also banned are shellfish and similar seafood.

The double name represents a menu split between familiar American Jewish dishes (rib steak, cold deli or roast beef dinners are $13.95) and the Chinese specialties less common among those who keep kosher.

You'll find many old standards here, including won ton soup ($1.50), beef egg foo yung ($3.95), honey garlic chicken wings ($6.50), and specials like barbecue duck in plum sauce ($16.95).

Steak Cantonese ($15.95) came in generous portions, but too much fat remained on the small chunks of steak. The baby corn, bamboo shoots and water chestnuts were pleasantly crunchy to start, but became mushy from soaking in too much sauce.

The vegetables stood up better in the moo goo guy pan ($10.95), but the tiny pieces of chicken, while tender and savory, were in short supply. Lychee fruit ($1.95) made a good, sweet dessert, and the apple cake ($1.50) was fresh and crumbly. But no Oriental teas were available, so humdrum orange pekoe was substituted ($1.50).

Service was polite and attentive, if a bit slow. In the Oriental department, Malkat Peking hardly deserves the blanket designation of "Queen", but its food occasionally does approach royal status. Dinner for two with tax and tip, but without alcoholic beverages, came to $37.58. - Henry Mietkiewicz

The Star's daily restaurant review

TABLE FOR TWO Malkat Peking/t+0 New York New York 3424-26 Bathurst St. 783-6622 Kosher Chinese and other Jewish dishes; entrees and combination plates $6.95 to $16.95; open 11.30 a.m. to midnight Monday through Thursday, closed Friday, open Saturday from 7.30 p.m. in winter and from one hour after sundown in summer; seats 100; wheelchair access; no-smoking area; full licence; takes reservations and major cards.

Toronto Star (ON)
FIN
NEWS, Tuesday, January 7, 1986 441 mots, p. A6

Youth gangs scare off our customers Scarborough plaza merchants say

Warren Potter Toronto Star

Merchants at a Scarborough plaza say gangs of youths are scaring away their customers.

"Our plaza is quickly dying," said James Taylor, who manages a furniture store at the Knob Hill plaza, Eglinton Ave. and Brimley Rd.

"There have been a number of assaults on merchants and customers have been harassed," Taylor said.

Merchants say they have lost 30 to 40 per cent of their clientele and one store owner, who had been in the plaza for 26 years, just moved out. "He just couldn't take it," Taylor said.

Most of the plaza's 40 shopkeepers have signed a petition asking the Metro Licensing Commission not to renew licences of two video arcades and a pool hall where, they say, the youths hang out. They have also appealed to Scarborough council for help.

Demands rejected

But Carol Ruddell-Foster, the commission's general manager, has rejected their demands.

"As long as the establishments meet the zoning and (building) codes, the licences have to be renewed," she told yesterday's meeting of a Scarborough council committee.

The committee recommended that ward Alderman Florence Cruickshank try to help merchants with their problems, and also called for a report on licensing requirements for video arcades in Scarborough and other Metro municipalities.

Taylor told the committee that a fight in the back lane of the plaza last summer involved 200 youths - armed with knives and baseball bats - and required 15 to 20 police officers to restore order.

Taylor also reported incidents of drug use, numerous break-ins, damage to doors and windows, and cars racing in the plaza parking lot.

However, Metro police Staff Inspector Harry Turner said undercover officers who patrol the plaza have found the problems to be less drastic than described by the merchants.

Charles Gerditschke, who runs a meat store in the plaza, said people refuse to come into the plaza after dark.

"Bums and junkies'

"I saw one couple having intercourse at 5 in the afternoon," he said.

Gerditschke said the majority of problems, which he said have been going on for about five years, would be eliminated if the video arcades and pool hall were shut, because young people use them as a meeting place.

Antonio Grivas, who bought the billiard hall last April, said no problems have occurred in his premises, on the second floor and away from the main plaza area.

Arons Lo, who purchased a 50-machine video arcade last May, said he had "cleared out all the bums and junkies."

Yali Chen, who bought the second arcade in October, said he is trying to make it a respectable business.

Toronto Star (ON)
FIN
FOOD, Wednesday, January 8, 1986 851 mots, p. D12

Sizzling stew great when weather's freezing

Trendy it is not. But an old-fashioned, sizzling stew is a most welcome sight to a thoroughly chilled skier just in from the slopes. Food, real food, is wanted here.

Thin slivers of cucumber and chicken atop a few shreds of assorted greens more or less painted on a plate may be completely satisfying in a high-style lowland restaurant, but no self-respecting high-country cook would dream of offering such a menu to starving apres-ski diners. Skiers and mountain hikers are not the only ones who appreciate the sturdy foods so suitable in cold weather. When the temperature drops anywhere, whether one is in the heart of the city or a beach cottage along the coast, it calls for a change in menu planning. The urge for a steaming bowl of spicy chili or a thick ham and vegetable chowder suddenly hits. Chilly weather turns one's thoughts to the cozy comfort of rich soups and stews. Beef Stew 4 lbs (1.8 kg) lean boneless stewing beef Flour Salt, pepper

1/2 cup oil 3 cloves garlic, minced 1 large onion, minced 2 10 1/2-oz cans condensed beef broth 2 10 1/2-oz cans condensed chicken broth 1 tbsp paprika 1 tbsp Worcestershire sauce 6 carrots, peeled and cut into bite-size pieces 4 stalks celery, cut into bite-size pieces 8 new potatoes, unpeeled, halved or quartered 1 1/2 lbs small white onions

2 green peppers, cut into bite-size pieces

Cut beef into 1 1/2-inch cubes. Dredge with flour seasoned with salt and pepper. Heat oil in Dutch oven. Brown beef in hot oil, a batch at a time, removing browned beef. Saut garlic and onion in drippings until tender.

Return meat to Dutch oven. Add beef broth, chicken broth and 2 cups water. Bring to boil. Add paprika and Worcestershire. Cover and simmer 2 to 3 hours or until meat is almost tender. Add more water, if necessary. Season to taste with salt and pepper. Add carrots, celery, potatoes, small onions and green peppers. Simmer, uncovered, until vegetables are tender and stew is thickened. Stir occasionally. Adjust salt and pepper to taste. Makes about 10 servings. Polly Bergen's Chili 3 cloves garlic, minced 2 tbsp oil 4 lbs (1.8 kg) lean ground beef 6 onions, chopped 4 green peppers, chopped 6 16-oz cans whole tomatoes 4 16-oz cans red kidney beans, drained 2 6-oz cans tomato paste

1/4 cup chili powder 1 tsp white vinegar 3 dashes cayenne pepper 3 whole cloves 1 bay leaf Salt, pepper

Hot cooked rice

Saut garlic in oil until golden. Add crumbled beef and cook 10 minutes or until evenly browned. Pour off some of oil and drippings into another skillet. Add onions and green peppers to drippings and cook until tender.

Combine onions and green peppers with cooked meat. Add undrained tomatoes, kidney beans, tomato paste, chili powder, vinegar, cayenne, cloves, bay leaf and salt and pepper to taste. Cook, covered, over low heat 1 hour. If mixture is too dry, add additional tomatoes. If too liquid, uncover and simmer longer. Serve with rice. Makes 10 to 12 servings. Portuguese Lamb Stew

1/2 cup vinegar 2 cloves garlic, crushed Salt, pepper 2 lbs (900 g) lamb neck (bone-in), cut up 2 tbsp shortening 2 onions, sliced 4 stalks celery, diced 5 cups water Dash crumbled rosemary 2 dashes crumbled thyme

2 dashes crumbled marjoram

1/8 tsp crumbled sage

1/8 tsp ground nutmeg 2 bay leaves

1/2 cup dry lentils

3/4 cup rice 1 1-lb can whole tomatoes

1/2 tsp paprika

1 8 1/2-oz can lima beans

Combine vinegar, garlic, 1 teaspoon salt and 1 teaspoon black pepper. Place lamb in bowl and cover with vinegar mixture. Cover and marinate in refrigerator overnight, turning meat once.

Drain meat. Melt shortening in Dutch oven, add meat and brown on all sides. Add onions and celery and cook 2 to 3 minutes. Add 4 cups water, 1 teaspoon salt, rosemary, thyme, marjoram, sage, nutmeg, bay leaves and pepper to taste.

Bring mixture to boil, then add lentils and reduce heat. Cover and simmer 1 1/4 hours or until meat is tender. Add rice and remaining 1 cup water. Bring to boil, reduce heat and simmer 20 minutes. Add tomatoes, paprika and undrained lima beans and simmer about 10 minutes. Makes 6 to 8 servings. Vegetable Pork Stew 1 lb (454 g) boneless pork shoulder, cut into 1-inch cubes 1 tbsp oil

1/2 cup chopped onion 1 clove garlic, minced 2 carrots, sliced 2 tbsp flour 2 cups water 1 tbsp lemon juice 1 tsp salt 1 tsp sugar

1/8 tsp black pepper 1 bay leaf

1/2 tsp thyme

2 cups shredded cabbage

Brown meat in oil in Dutch oven. Add onion, garlic and carrots. Cook 5 minutes, then sprinkle with flour and mix well. Stir in water and lemon juice.

Add salt, sugar, pepper, bay leaf and thyme. Cover and cook over low heat 1 hour. Add cabbage and cook 20 minutes longer. Makes 4 servings.

Toronto Star (ON)
FIN
FOOD, Wednesday, January 8, 1986 243 mots, p. D12

Pot roasts are pleasing in January

Pot roast is ever so pleasing on frosty January days and here's an easy way to add a festive touch to the specials you pick up at the supermarket's beef counter this week. Spiced Pot Roast 2 cloves garlic Seasoned salt or herb salt 1 5-lb (2.26-kg) boneless beef roast (chuck, rump, round, brisket or shoulder etc.) 3 tbsp vegetable oil 3 medium onions, sliced 4 tsp chili powder

1/2 tsp ground cumin

1/2 tsp ground coriander cup tomato paste 1 19-oz (540-mL) can tomatoes 1 beef bouillon cube 2 cups cooked rice

1 cup canned red kidney beans, heated Mash garlic with 2 teaspoons seasoned salt. With a sharp knife, cut holes in meat and fill them with garlic mixture. Heat oil in a Dutch oven and brown meat on all sides. Add onions and cook several minutes. Add spices, seasoned salt to taste and tomato paste. Drain tomatoes, reserving the juice. If necessary add water to the juice to make 1 1/4 cups. Add bouillon cube to juice and heat to dissolve. Add this to meat, cover and simmer 2 to 2 1/4 hours or until almost tender. Add tomatoes and simmer another 15 minutes or until meat is tender and tomatoes are heated through. Adjust seasonings. Toss rice with kidney beans. Transfer meat to heated platter, pour juices over, surround with rice and kidney bean mixture. Makes 10 servings.

Toronto Star (ON)
FIN
FOOD, Wednesday, January 8, 1986 2579 mots, p. D1

Cuisine naturelle! We're ready for healthy food, says Metro chef

David Kingsmill Star food writer

"It's not diet food," says Michael Bonacini, the executive chef of the Windsor Arms Hotel. The soft-spoken, 26-year-old Welshman is adamant about this, and at 6-foot-3 he makes the point indelible.

"But it is healthy food," I say, lifting to my mouth another fork full of red snapper poached in a fish broth, surrounded and topped by finely cubed tomatoes and shreds of basil.

"Yes," he says. "It's healthy, yes. But it's not diet food."

We're seated directly below the massive Courtyard Cafe in the old dry goods room tucked away in a corner of the hotel's basement kitchen. The chef converted it to a four-man dining room shortly after coming to the hotel in July from the renowned London hotel, The Dorchester. It's just one of the changes he has made at the hotel, most of them subtle.

Must be fresh

The kitchen off the Courtyard Cafe has been remodelled, the serviettes changed and the china replaced. He took the mushroom soup off the menu but that wasn't so subtle; the regulars complained loudly enough to make him put it back on.

The other not-so-subtle change, and the most significant, was the introduction last month of cuisine naturelle to North America. Simply put, cuisine naturelle is a style of cooking that takes only the freshest and best ingredients and then poaches or steams them in stocks, or broils or grills them, or sautes them in a non-stick pan. But most importantly, cuisine naturelle never uses butter, oils, cream or alcohol, even when the vital stocks are prepared.

Ten years ago in Toronto, that philosophy and the cooking techniques would have been dismissed instantly as bland and boring, even before the finished products were tasted.

But with an increased interest in "healthy eating," coupled with a general sophistication in our tastes, it is a style whose time is just coming. It allows the foods to taste naturally good, rather than saucing them to taste like something else. Call it haute healthy, if you like. But don't call it diet food in front of Michael Bonacini.

Bonacini created four cuisine naturelle dishes for The Star last week, all of which home cooks can prepare. As we sampled them, the chef explained how the innovation came about.

Tried experiment

About eight years ago, The Dorchester hotel in west-end London hotel hired Anton Mosimann, and he eventually became the executive chef. A few years ago a cookbook was suggested and Mosimann's brigade (a French term referring to the cooks, sous chefs and apprentices working under an executive chef; at the Dorchester the brigade numbers about 90) tested and worked on the recipes.

After the first two years, Mosimann reviewed the work of his sous chefs, one of whom was Bonacini, and casually asked what the recipes would be like if no butter, oils, cream or alcohol were used. It was an unusual challenge and for the next six months, the brigade adapted the recipes. The result was cuisine naturelle.

The idea of healthy French cooking is not, of course, new. Cuisine minceur, introduced by Michel Guerard in the mid-1970s, was a collection of diet-oriented recipes prepared by Guerard at his health spa in southern France.

The main problem with cuisine minceur is that it is very difficult to master; it has been said only about 15 chefs in the world can cook it properly. Since its arrival on the culinary scene, however, cuisine minceur has been translated more and more, mainly in hotel restaurants, and calorie counts are appearing on smaller restaurant menus as well. No style goes as far as cuisine naturelle in eliminating so many of the staple ingredients in French cuisine. But, as Bonacini maintains, "it's not diet food."

Cuisine naturelle is much simpler to prepare than minceur and is purer, to put it one way, because it eliminates oils, butters and cream. The biggest obstacle is in the ingredients. They must be of the highest quality, the best-tasting products, and you will have to pay a premium for them; kosher chickens, for instance, will cost you more but the taste difference between them and the supermarket varieties is great.

But like cuisine minceur, cuisine naturelle first requires the preparation of stock. The difference here, however, is that the cuisine naturelle stocks are easy to prepare.

Bonacini is uncertain about how cuisine naturelle will be received in the Courtyard Cafe or, for that matter, in North America. To say it's new is an understatement; only Bonacini in North America is preparing it and Mosimann's book to promote it was only released in mid-1985.

Bonacini has found we Torontonians still like intensified tastes in our food - hot, creamy, rich or herbed. Cuisine naturelle is subtle. The shellfish tastes of the sea, the chicken of the grain it ate. The vegetables are poached or steamed with vegetable stock for a slight taste difference, apart from the natural tastes, and the sauces are reductions of chicken, veal or fish stock to intensify the eating experience without masking the flavors.

He's not shy

But despite our tastes today, Bonacini could not shy away from introducing it; his rise to the level of executive chef at 26 has not been accomplished because he's shy.

Bonacini's father is Italian, his mother Welsh, and he was raised in their small 28-room hotel in Tenby, South Wales. At 18, he went to college to study hotel and catering, taking the practical cooking courses for two years. He wanted to work in a big, establishment hotel in the west end of London but getting into the kitchens from a college course was a ridiculous expectation. Getting a job as a waiter, however, was easier. And that is how he came to The Dorchester - as a waiter. Within eight months, he persuaded Mosimann to take him on as a fourth-year apprentice. He rose steadily to the position of sous chef and the hotel representative at cooking demonstrations in such places as California and Texas. The Courtyard Cafe has not been turned over exclusively to cuisine naturelle. Only five of the 32 lunch selections, and only seven of the 29 dinner items, are cooked in this style. But they are representative of a style to come.

Naturelle recipes

home chefs can try

The following recipes created for The Star by Michael Bonacini are flexible, as will be shown in the directions, and will give the home cook the opportunity to start the annual New Year's resolution to eat better, to eat haute healthy.

The key to cuisine naturelle, as much as fresh ingredients, are the flavorful stocks to intensify the tastes. In the recipes today, two such stocks are called for: a brown chicken stock and a strong fish stock. You can substitute your own chicken and fish stocks for these recipes, although the results will not be strictly cuisine naturelle because these stocks are not made with oils or butter, thus keeping the philosophy pure. If you want to make the naturelle stocks, here are the recipes, taken from Anton Mosimann's book Cuisine Naturelle (Macmillan, $29.95). Brown Chicken Broth Chicken bones and trimmings, exclusive of skin and fat, cut into small pieces 1 carrot, peeled and diced 1 medium onion, peeled, stuck with one clove 1 stalk celery, diced 1 bay leaf Sprig of parsley Sprig of thyme

1/4 cup peeled and diced tomatoes 8 cups (2 1/4 litres) water

Salt and freshly ground pepper to taste Preheat oven to 300 degrees F. In a roasting pan, roast chicken bones and trimmings until brown. Remove fat with a spoon, or drain off. Add vegetables, bay leaf, parsley, thyme and tomatoes and roast slowly for 5 minutes more. Remove from oven and transfer to a large saucepan. Add 2 cups water to saucepan, bring to a boil. Reduce heat. Reduce liquid to a glaze (until about 1 tablespoon remains). Add 2 more cups water and reduce again to a glaze. Add remaining water and simmer gently two hours, skimming occasionally to remove fat. Strain through cloth or a fine sieve. Season to taste. Makes four cups. Fish Stock 2 1/4 lbs (1 kg) broken-up fish bones and trimmings* 1 carrot, peeled and diced 1 onion, chopped 1 leek, white part only, diced 2 tbsp mushrooms or mushroom trimmings 4 1/4 cups (1.2 litres) water

Salt, freshly ground pepper and lemon juice to taste

Wash fish bones and trimmings. Sweat carrot, onion, leeks and mushrooms in a non-stick pan on low heat for five minutes. Transfer to a saucepan, add fish bones, trimmings and water and simmer for 20 minutes, occasionally skimming. Strain through a fine sieve and season with salt, pepper, and lemon juice to taste. * To produce a good fish stock, you should use only the bones of the freshest white fish you can get ( sole, whiting, turbot.) Chicken In The Pot Windsor Arms The beauty in this recipe is you can use any fresh vegetable you may have on hand. Mix and match. The principles remain the same and the dish turns out as a hearty, healthy chicken dish with dumplings and an array of colorful vegetables served right from the pot. Preparation time: 1 hour, 15 minutes Cooking time: 20 minutes 2 3 1/2- to 4-lb grain-fed chickens (with livers) 4 cups Brown Chicken Stock (recipe above)

1/2 cup mushroom pieces and stems 3 sprigs fresh rosemary and thyme each Salt and pepper to taste 2 small leeks, washed and cut into 1/4-inch dice on an angle 3 medium sized carrots, peeled and cut into 1/4-inch dice on an angle 3 celery stalks, cut into 1/4-inch dice on an angle (reserve leafy tops) 1 cup small pearl onions, peeled 1 whole garlic clove, unpeeled 1 piece fresh ginger, peeled and halved

1 bay leaf

Quarter the chickens. Reserve the livers for dumplings. Skin and reserve the breasts. Cut the tips off the wings; reserve the tips for chicken stock (the main wing parts are for the pot.) Cut away meat from the legs and thighs and reserve for dumplings. Use remaining bones and meat for chicken stock.

For the dumplings: Coarsely grind thigh meat, livers and mushrooms in a blender or food processor. Place in bowl. Add rosemary, thyme and salt and pepper to taste. Mix well. Place bowl in refrigerator to chill, about 20 minutes. When well chilled, mold ground mixture into eight small balls or dumplings and return to refrigerator.

In a large saucepan, bring chicken stock to a simmer. Into stock put the leeks, carrots, celery, pearl onions, garlic, ginger, bay leaf and chicken breasts. Simmer for five minutes, skimming the top of fat if necessary. Add dumplings and wings and simmer 15 minutes. Check breasts, wings and dumplings to see if they are done. If they are, remove and continue cooking vegetables until done. Taste broth, adjust seasoning. Remove garlic clove. Serve at the table from the pot. Place a wing, breast and two dumplings on each plate. Spoon the broth and vegetables over the meat and garnish with chopped green celery tops. Serves four, 252 calories per serving. Steamed Red Snapper With Tomato Basil Dressing

1/4 pint fish stock 2 fresh red snappers, about 3/4 pound each Salt, cayenne pepper to taste

1/2 lb ripe tomatoes 1 green onion 1 shallot, finely chopped 1 SHALLOT, FINELY CHOPPED mall bunch fresh basil, washed and chopped finely

In a saucepan, simmer fish stock on low heat until reduced by half. Meanwhile, scale and bone snappers and divide into four fillets. Slash skin of fillets on an angle with a sharp knife. Season with salt and cayenne. Set aside.

Blanch and peel tomatoes, cut into quarters and remove all seeds. Dice tomato flesh into small cubes. Thinly slice green part of green onion.

On another burner, prepare a steamer for immediate use.

To the reduced fish stock, add shallot and diced tomatoes. Simmer two minutes. Mix in 3/4 of the basil, then the green onion. Now place a tablespoon of this mixture on the skin side of the four fillets. Place fillets in a steamer and steam for three to four minutes until done. To serve, place 2 tablespoons of the tomato/basil mixture on each plate. Place snapper on the dressing. Garnish with the remaining chopped basil. Serves four, 237 calories per serving. Seafood And Vegetable Chowder 8 mussels 8 clams 1 red pepper, seeded and finely diced 1 green pepper, seeded and finely diced 2 leeks, washed and finely diced 2 carrots, peeled and finely diced 2 green onions, finely diced

1/2 cup corn Freshly chopped basil, coriander leaves, chives and bay leaf 5 cups fish stock 8 scallops 2 monkfish fillets, cut into 1/4-inch cubes 2 grouper fillets, cut into 1/4-inch cubes Salt and pepper to taste Pinch saffron (optional)

Pre-cook mussels and clams and reserve liquor. Gently heat on low a large saucepan, preferably with a non-stick surface. Add vegetables and gently sweat them for six minutes. Add all chopped herbs but the bay leaf. Sweat three to four minutes longer. Add fish stock and bay leaf and gently simmer for 20 minutes, skimming continuously. Just before the vegetables are cooked, add diced fish, mussels, clams, the reserved liquors and saffron. Season to taste with salt and pepper. Serve straight from the pot. Makes four servings, 117 calories per serving. Note: You can use any type of fish for this chowder but Bonacini recommends monkfish and grouper. Cinnamon-Glazed Apples And Tulip Biscuits For the biscuits:

1/2 cup icing sugar

1/2 cup plain flour Pinch salt Finely grated rind of 1 orange 2 tbsp flaked almonds Whites of three large eggs For the apples: 1 lb cooking apples 2 tbsp icing sugar 1 tsp cinnamon powder Four small sprigs mint for garnish For the sauce:

1/4 pint natural yogurt

1/4 cup apple juice 2 tbsp liquid honey

Pinch of cinnamon

For the tulip biscuits: Place the first five ingredients into a bowl and mix well. Add egg whites and mix to a firm batter. Refrigerate 20 minutes "to relax" the dough. Pre-heat oven to 350 degrees F. On a non-stick baking sheet, place one tablespoon of the batter and smooth it with a wet palette knife until it's 1/8-inch thick and 3 inches round. Repeat until you have 12 rounds, using a second baking sheet if necessary. Bake for six to eight minutes or until golden brown. Remove from oven and immediately transfer crisp biscuits to a rack to cool a further three to four minutes, but don't allow to cool completely.

For the apples: Peel, core and finely slice apples into rounds. Place them in a single layer on a baking sheet. Mix together icing sugar and cinnamon and dust apples. Place under very hot grill until the sugar starts to caramelize.

For the sauce: Combine all ingredients. Sauce should be smooth and creamy.

To assemble: Stack alternating layers of 3 tulip biscuits and 3 apple slices, biscuit on the bottom, an apple slice on top. Divide yogurt sauce among four plates, pouring the sauce directly on to the plates. Take the warm piles of apples and tulip biscuits and place to one side of the sauce. Dust with a little icing sugar and garnish with a sprig of mint. Serves four, 345 calories per serving.

Toronto Star (ON)
FIN
BUSINESS TODAY, Wednesday, January 8, 1986 466 mots, p. E2

Meat firms used phone to fix prices, court told

CP

CALGARY - CALGARY (CP) - Officials of Canada Packers and Intercontinental Packers were in daily contact to fix hog-buying prices and spoke together at least once a week to set wholesale rates, a federal lawyer says.

Patrick McCaffery was speaking in Court of Queen's Bench yesterday during the second day of a trial that is expected to last at least seven months.

Canada Packers of Toronto and Intercontinental of Saskatoon are charged with five counts under the Combines Investigation Act of conspiring to limit competition in the Prairie hog industry between 1965 and 1976.

Pleaded not guilty

Both companies pleaded not guilty yesterday, before McCaffery's opening address.

They were ordered to stand trial with three other meat-packing firms - Burns Foods Ltd., Eschem Canada Inc. (formerly Swift Canada Inc.) and Gainers Ltd. - after a nine-month preliminary hearing in Edmonton that ended in May, 1984. The others pleaded guilty to price-fixing charges and were fined $125,000 each.

McCaffery told the court he intends to prove the five meat packers, starting in 1965, talked on the phone each day to fix the price range within which they bought hogs from producers.

He said the phone system continued after 1969 when the provincial government established the Alberta Pork Producers' Marketing Board to help farmers band together to sell to packers.

The marketing board established regular auctions. Buyers began conducting their bidding electronically by pushing buttons at their processing plants.

McCaffery said he will prove that when bidding prices began to rise too quickly for the conspiring packers - pushed up by their independent competitors - one of the accused firms would push enough buttons to temporarily jam the bidding system.

"They would step in and garble transmissions," he said, adding that prices usually levelled off or even fell by the time the bidding system became operable again.

"It was in the self-interest of the accused and the other packers to maintain a stable and orderly market."

McCaffery said he will also prove that officials from Canada Packers and Intercontinental agreed in 1969 to preserve their individual shares of the pork market, using existing percentages as their guideline for the future.

Once a week

Companies would also phone each other at least once a week to confirm the prices at which they would sell pork products to retailers, the lawyer added.

McCaffery is one of three federal lawyers involved in the marathon case on a full-time basis. Four more - two from the justice department and two from the combines investigation branch - are expected to participate occasionally.

At least 90 witnesses are scheduled to testify for the prosecution. Defence lawyers Jim Redmond and Barry Zalmonowitz said they aren't sure yet how many people might appear on behalf of their clients.

Toronto Star (ON)
FIN
FOOD, Wednesday, January 8, 1986 652 mots, p. D10

12 steps toward a healthy body Diet rules provide guide to help prevent cancer heart disease and obesity

Victor Cohn Washington Post

In the past few years, government and health agencies have issued somewhat varying "healthy diets" that may help prevent heart disease and cancer. Each diet is a bit different from the others.

With the guidance of the American Health Foundation, several nutritional scientists and an old Mixmaster, I blended all the advice into these "12 Rules for a Healthier Body." To Prevent Both Heart Disease and Cancer: * Fats and Oils: Go light on both and especially avoid "saturated" fats (those in meat and dairy products), as well as fatty foods such as standard salad dressing and pastries (usually loaded with fat or oil). Eat poultry, fish and, in moderation, leaner meats such as round steak, lean ground beef, lean stew meat, leaner pork, veal and lamb, trimming visible fat. When fat is necessary, use soft margarine or a modest amount of vegetable oil (corn, cottonseed, safflower, sesame, soybean or sunflower seed). * Fibre or Roughage: Eat more bran, whole-wheat bread and muffins, whole-grain cereals, oatmeal, potatoes in skins, yams, squash, beans, soybeans, bean curd (tofu), peas, lentils, carrots, other vegetables and fruits, especially apples and others with skins, also bananas, peaches, plums, grapes, berries, barley, buckwheat, brown rice, seeds. Add a little at first (until your intestines get used to them), then more and more. * Calories: Obesity has been implicated in both cancer and heart disease. Eat filling foods, but eat less, unless you are underweight. * Complex Carbohyrates: Eat the often unfairly damned "starches," such as potatoes, pasta and many fruits, which actually have less than half as many calories as fats. But don't swamp them in fats; learn to season lightly and savor. * Exercise: Vigorous exercise may increase the proportion of high-density lipoprotein (HDL), a kind of "healthy cholesterol" in the blood. Even a little exercise burns some calories, and a little exercise every day burns a lot of calories. To Prevent Heart Disease: * Cholesterol-High Foods: Limit egg yolks to no more than three a week, and cut down on organ meats such as liver, kidneys and sweetbreads. * Fruits and Vegetables: Eat fruits and vegetables (fresh or frozen) close to their natural state and unadorned, rather than with creams or sauces. * Salt: Stop salting most food (you'll be surprised how soon oversalted food will not taste good) and avoid foods and seasonings loaded with salt. Too much sodium may trigger high blood pressure in susceptible persons, which in turn may help cause strokes and heart disease. To Prevent Cancer: * Greens and Yellows: Eat dark green leafy vegetables and yellow fruits and vegetables (such as carrots and winter squash) for vitamin A. Also, citrus fruits and tomatoes to supply vitamin C. Foods are better, safer sources of vitamins than high-dose supplements. Eat crucifers (such as cabbage, broccoli, brussels sprouts, kohlrabi and cauliflower), which may contain anti-cancer elements, as well as fibre. * Pickled-Preserved-Smoked-Cured: Go light on meats or fish that have been pickled, preserved, smoked or cured, including salt-, smoke- or nitrate-cured ham, bacon, sausages, weiners, salami and other cold cuts. They tend to be loaded with salt, sugar, fats and chemical preservatives. For Good Health in General: * Sugar: Go light on pastries and sweets. Too much sugar encourages tooth decay, fills you up with empty rather than body-building calories and gives you a quick energy fix that may be followed by a worse letdown. * Alcohol: Keep any alcohol use moderate. Some population studies give tantalizing evidence that a drink or two (or one or two beers or glasses of wine) may help prevent heart disease. But there is also some evidence that even moderate drinking may slightly increase the risk of cancer and high blood pressure. Also, one drinker in 10 may become alcoholic. I'd say: Know yourself and your whole health status. Some people can drink modestly and enjoyable without huge risk. Some cannot.

Toronto Star (ON)
FIN
FOOD, Wednesday, January 8, 1986 395 mots, p. D5

Old herbal remedies no cure-all but they do aid minor ailments

CP

REGINA - REGINA (CP) - If you're really sick, don't play around with herbs - call a doctor, says Janet Vickers.

But the Calgary author says plant products can help people afflicted by minor ailments such as a cough, a sore throat or cold feet.

Yup, cold feet. Sprinkle cayenne pepper sparingly into shoes or boots, says Vickers.

Vickers' belief in old remedies and herbal therapy prompted her to write two books: The Herb Patch and Basic Herbs And Simple Remedies.

"You don't replace checkups with herbs," she says. Herbal remedies are no substitute for a doctor's services.

"But they can work together. I think they can complement each other . . . .

"In Britain, which is where I grew up, every little town had an herbalist. Our local pharmacist used to make herbal remedies. The local doctor relied on herbal remedies too. It was a way of life."

Vickers decided to raise her family the same way.

Her interest led her to the Dominion Herbal College in Vancouver, where she took an 18-month course on how to grow and process herbs. She also studied plant chemistry.

"I learned how to respect herbs. They're not cure-alls, as some people would like to think. But there is a place for them - a good place." In her first book, Vickers listed a number of simple remedies: * For coughs, suck on a piece of honeycomb; * For a sore throat, gargle with one tablespoon of apple cider vinegar in eight ounces of water. Make a tea with two cloves of garlic in one pint of water and sip slowly through the day. * For warts, dab on milkweed several times a day or apply raw onion juice morning and night; * For toothache, use oil of cloves or insert a whole clove into the cavity area; * For insomnia, eat celery one hour before retiring.

Vickers also provides beauty tips, recommending egg whites for a facial mask, applying wet tea bags or raw potato to eyelids to reduce puffiness and dark circles, and using olive oil to remove eye makeup.

"Herbs are also wonderful for cooking," she says.

"I wouldn't dream of cooking meat without garlic. It's good for taste and digestion."

The secret to cooking with herbs is not to smother the taste of whatever you're cooking, Vickers says.

"Don't embalm foods with herbs."

Toronto Star (ON)
FIN
FOOD, Wednesday, January 8, 1986 635 mots, p. D11

Shepherd's pie on a tasty comeback

Mary McGrath Toronto Star

Basic homey food is back and Shepherd's pie, a casserole made from leftover beef and potatoes, is getting a warm reception at dinner again.

Patricia Ellins of Rexdale likes to serve the one that she makes with a colorful creole sauce and here's the recipe for Mrs. S. Watson. Shepherd's Pie With Creole Sauce 2 4-serving packages instant mashed potatoes 1 tbsp grated onion 1 egg, slightly beaten 2 cups finely chopped cooked beef or 1 lb browned ground beef 1 can mushroom stems and pieces, drained

1/2 cup finely chopped celery cup hot milk

1/2 tsp salt

1/4 tsp pepper 2 tbsp grated Parmesan cheese 2 tbsp butter or margarine Creole Sauce:

1/2 cup chopped green pepper 1 tbsp chopped onion 2 to 3 tbsp butter 1 19-oz can tomatoes 6 pimiento-stuffed olives, sliced 1 tsp granulated sugar

1/4 tsp salt 1 tbsp all-purpose flour

1 tbsp water

Preheat oven to 400 degrees F. Prepare mashed potatoes according to package directions. (Leftover mashed potatoes may be used instead.) Add onion, beat in egg. In a bowl mix beef, mushrooms, celery, milk, salt and pepper. Spoon half the potatoes into a greased 2-quart casserole. Cover with meat mixture. Top with remaining potatoes. Sprinkle with cheese, dot with butter and bake 25 minutes or until golden brown. To make Creole Sauce, cook green pepper and onion in butter until onion is golden. Add tomatoes, olives, sugar and salt. Bring to a boil. Blend flour and water; stir into tomato mixture and simmer until thickened. Serve hot over Shepherd's Pie. Makes 6 servings. Mincemeat Bran Muffins Blustery winter days were meant for muffin making and sipping tea by the fire. If reader Barbara Harnden of R.R. 5 Colborne has mincemeat leftover from Christmas and still wants to try adding it to muffin batter, here is a recipe from Marilyn Wearring of London, Ont. 2 eggs, beaten

3/4 cup vegetable oil

3/4 cup granulated sugar

1/4 cup molasses or brown sugar 2 cups milk 1 1/2 cups mincemeat 2 1/4 cups all-purpose flour 1 1/4 cups natural bran 2 tsp baking powder 2 tsp baking soda

1 tsp salt Preheat oven to 375 degrees F. Beat eggs, oil and sugar. Stir in molasses, milk and mincemeat; beat together. Blend in dry ingredients. (Batter tends to be thin.) Spoon into greased or paper-lined muffin cups. Bake until golden, about 18 to 20 minutes. Makes 24 large muffins. Mock Almond Paste Sweet potatoes are something else that are around the kitchen this time of year and if Helena Neely of Norwood has yet to make mock almond paste with them, Debi McGee of Belleville offers this recipe from a Kate Aitken cookbook. 3 sweet potatoes 3 cups icing sugar 1 tsp almond flavoring

1/2 cup ground almonds Peel sweet potatoes; cut in pieces. Boil until tender then drain and shake dry. Mash and add enough icing sugar to make a spreading paste. Add almond flavoring and if desired, ground almonds. Makes enough to ice a 4-pound cake. * Mrs. Angela Olszak of Hamilton is interested in recipes for Shoofly Pie and homemade maraschino cherries. * If anyone has managed to come up with a mustard pickle recipe that is close to the one that Crosse and Blackwell use for theirs, a reader in Fenelon Falls would appreciate a copy. * B. Duyer of Willowdale is looking for a spaghetti sauce recipe with ingredients like tomato juice and pickling spice.

These recipes are not tested in The Star kitchen. Send requests and recipes to Recipe Exchange, Star Test Kitchen, Toronto Star, One Yonge St., Toronto M5E 1E6. We regret that requests cannot be taken over the phone and that letters cannot receive a personal reply.

Toronto Star (ON)
FIN
NEWS, Thursday, January 9, 1986 257 mots, p. A3

Veal containing banned steroid was on the market, Ottawa says

CP

OTTAWA - OTTAWA (CP) - Milk-fed veal considered unfit for human consumption was available on the market last year, says an official with the federal agriculture department.

Dr. Andre Gravel, assistant director of hygiene at Agriculture Canada's meat department in Ottawa, said the government seized 202 carcasses of milk-fed veal last month because they had been injected with an anabolic steroid that is banned in Canada and the United States.

The seized veal had come from Quebec slaughterhouses, Gravel said.

Were approved

He added that it was impossible to determine whether other veal injected with the illegal substance - aimed at speeding up growth in the animals - escaped the notice of department inspectors and reached the public.

A civil servant with the federal agriculture department in Quebec, who wished to remain anonymous, said department inspectors approved the carcasses last autumn, thinking they had been inoculated with legal hormones.

The inspectors eventually were tipped off that something might be wrong when they saw that the calves had been given injections in the breast, a practice not accepted in Canada.

12,000 remain

Later tests showed that the veal contained the steroid, which is said to form a possibly toxic residue.

The department estimates that some 12,000 live calves that have been injected with the substance remain on Quebec farms.

Several cattle producers in Quebec said the anabolic steroid was first imported illegally into Canada early last year. The steroid is approved in some countries, including France and Spain.

Toronto Star (ON)
FIN
LIFE, Thursday, January 9, 1986 830 mots, p. B2

Casual look is designer's choice

Ellen Bot

"When I started working in the Canadian fashion industry, I was really insecure about the way I looked," says Toronto designer Linda Lundstrom, 34, who remembers wearing unflattering fashion styles, long poker-straight hair and too much makeup.

"Now I'm much more relaxed about following trends. My approach to fashion is both casual and comfortable. I try to create a softer, quieter look."

Lundstrom received a sewing machine at 5 - "before I got a bicycle." She won her first fashion honor at 8 when she entered a sewing contest in her home town of Red Lake, Alta. She later decided to pursue a full-time career in fashion design and enrolled at Sheridan College, where she won a fashion scholarship in 1972. After she graduated, Lundstrom apprenticed in Europe with British designer Frank Usher and Chacok in France.

She returned to Toronto in 1973. Before she started Linda Lundstrom Ltd. at 23, she was fired from her first job with a local couturier and worked as a pattern-maker in a Spadina Ave. dress factory.

Lundstrom has built her business to the point where her clothes are available at 450 retail locations in Canada and in Seattle, Wash. In Toronto, Linda Lundstrom styles can be found at 30 locations, including Chadwicks, Lipton's and B. J. Larken.

Lundstrom believes strongly in color analysis. "I have done it four times. I learned that I need less makeup and which colors of clothes suit me best for a subtle harmonious look. I'd rather someone remember our conversation than my appearance."

Here are her fashion and beauty philosophies.

Skin care: Lundstrom swiftly developed a skin care regime when she noticed her first pimple at 14. "I probably got it from eating too many chocolate bars." She uses a hodge-podge of products to care for her extremely dry complexion.

To ensure she is following a suitable skin care strategy, Lundstrom visits Patricia Miller Esthetic Skin Care salon on Eglinton Ave. W., where she receives nutrition counselling and "aromatherapy" (massaging essential oils through the lymphatic system.)

Makeup: "When I get ready for work, I like to look nice for my staff," says Lundstrom, who started wearing makeup at the tender age of 13. "I used to wear Twiggy eyeliner and would draw on bottom eyelashes below my lower lashes." Lundstrom has since switched to a simpler look. "I wear the same makeup for every occasion."

She still wears an eight-year-old opalescent Aquamarine Turquoise eye shadow by Revlon's Ultima II. "I don't use very much of it. I blend it with other eye shadows for an interesting look."

Hair care: "Since I swim twice a week, the chlorine sometimes gives my hair a greenish tinge," says Lundstrom. She washes her thick, fine blonde hair daily with Ultra-Swim shampoo by Revlon, and uses the companion conditioner.

"My hair performs best when it's clean, straight and shiny. It's too fine to hold a curl," she says. She wears her hair in the same simple style for every occasion. "Sometimes for formal occasions, I put my hair behind my ears and wear fabulous earrings."

Lundstrom still has hairpieces made from her long childhood hair. "When I was 6 years old, my mother cut off my ponytail because my hair was getting tangled. She left the hair in the elastic and eventually had them made into two hairpieces," says Lundstrom, who only dared to wear them to her high school graduation.

Fashion: Lundstrom was 5 when she made her first eye-catching creation - a tight-fitting orange pinwale corduroy skirt with a slit in the back. "I used to strut around the house in it." Today Lundstrom designs fuller skirts. "I look better in them. I don't feel as confined."

For work, she lives in Linda Lundstrom styles. "I update my wardrobe every season with 50 or 60 per cent of my most recent collection," says Lundstrom, who chooses the most casual styles for herself. "I don't have as many opportunities to wear my dressier clothes."

Since most of her occasional formal functions are fashion-related, she always dresses up in her evening separates. "For my husband's office party, I'm planning to wear a padded-shoulder gold metallic tunic and a loden skirt."

Fitness: "When I started my business I didn't follow a regular form of exercise." Although she often participated in sports during high school and has "dabbled in cross-country skiing," Lundstrom lacked discipline when it came to fitness.

Although she has been a member of the McGill Club for nine years, her attitude toward exercise dramatically changed four years ago when she met her husband. "Fitness was such an important part of his life that I made it a part of mine."

Diet: "I think that the fashion business has been promoting an atypical figure type," says Lundstrom, who is 5-foot 9 1/2 and weighs 147 pounds.

Since she got married, she strives for regular healthy suppers. She avoids red meat, fried foods and foods cooked in butter.

Toronto Star (ON)
FIN
ENTERTAINMENT, Thursday, January 9, 1986 383 mots, p. H3

It's truly a mixed grill

Joyce McKerrow

The Village Grill, with its rough hewn beams and spacious seating areas, could conjure up the delights of a meal in a Greek or Spanish village if it weren't for the Middle East photographs left on the wall by its previous owner.

This restaurant is still searching for an identity and the few Greek and Spanish dishes spicing the continental menu aren't enough to do it.

Fresh bread, Italian bread sticks and country pate on toast helped perk up the appetite, so for starters we had the soup special, seafood bisque, a robust stock, lightly creamed not to mask the flavor of its lobster/shrimp base. Our other choice was fried squid, perfectly cooked, not the least bit chewy.

For a main course we tried the souvlaki ($8.95), and lamb chops dijonnaise ($9.95). Mustard sauce seems to be almost as popular as raspberry sauce, but the chops were beautifully done, pink on the inside with a rich sauce on top. The souvlaki was dry charcoal-grilled pieces of pork, even with the tzaziki dip of garlic and yogurt. Both dishes came on a bed of rice with a few vegetables more for decoration than consumption.

The entrees are reasonably priced and include four daily specials of pasta, fish, omelette and meat dishes. There was a choice of four red and white house wines, so we tried a quite potable Greek red Appelia ($8 for half a litre).

The dessert menu has a combination of cakes, ice creams and bougatsa, a Greek philo pastry filled with vanilla cream and covered with sugar and cinnamon at $2.95. I chose the orange mandarin cheesecake, which must be the lightest in town. It had a thin sweet crust, with a layer of jam sponge, cheese, topped with oranges and kiwi fruit. There's a pianist from 7 p.m. to 11 p.m. Tuesday to Saturday. The bill with tip and coffee came to $50.90.

The Star's daily restaurant review

TABLE FOR TWO Village Grill 110 Bloor St. W. 960-3110 Continental cuisine; seats 124; entrees $5.25 to $11.75; full licence; Monday to Saturday noon till 11 p.m. no-smoking area; easy access for handicapped; reservations not generally required but advised for lunch; takes major cards, except Diners Club.

Toronto Star (ON)
FIN
BUSINESS TODAY, Thursday, January 9, 1986 435 mots, p. E3

Slim rise in food prices seen for 1986

Kenneth Kidd Toronto Star

Canadians will see their food costs rise by only 2 per cent to 4 per cent this year, the Retail Council of Canada forecasts.

Should the prognosis prove correct, that will make 1986 the fifth consecutive year in which food price increases can be recorded in single-digit figures.

That hasn't happened since a five-year string ending with 1972.

"Over-all, we've been quite fortunate," Retail Council vice-president Tim Carter said yesterday. "The role of food prices is now a deflator."

Through the first half of this decade, food prices have increased at a lower rate than the consumer price index, thus helping to moderate general inflation.

The price of food bought at restaurants is expected to grow by 4 per cent in 1986, while food store prices jump by as little as half that much.

The last time over-all food prices rose more than 10 per cent in a year was 1981 - 11.9 per cent. But even that was a more comfortable height than the 17.4 per cent rise posted in darkest 1978.

A strengthening Canadian dollar could moderate 1986 food prices even further. But the Retail Council doesn't see our buck gaining much against its U.S. counterpart in the early stages of 1986.

The exchange rate between the two dollars is most crucial for food prices in the first quarter, when imports from the U.S. are at their highest. Much of last year's 3 per cent price rise can be attributed to the first half, when the Canadian dollar began to weaken. Among the council's specific predictions: * Wheat prices will continue to decline in 1986 because of a large carry-over of stocks from 1985. Further declines are expected as the farm-subsidy battle between the United States and the European Economic Community heats up. * Beef prices, however, will probably rise between 2.5 per cent and 4.0 per cent because of tighter supplies. While demand for red meat has been softening for several years, this trend will be reversed this year. * The price of pork will grow by 4 per cent to 5 per cent, caused in part by lower herd levels. Poultry prices, however, should rise by 3 per cent at most, the result of competition from other meats and lower feed costs. * The largest jumps will be for fresh fruit and vegetables, both expected to rise faster than the over-all inflation rate, gaining between 4 per cent to 8 per cent. A key factor for the supply of salad vegetables is the adverse U.S. weather conditions in late 1985.

Toronto Star (ON)
FIN
BUSINESS TODAY, Friday, January 10, 1986 316 mots, p. E1

Union Enterprises seeks to sell Burns Foods

John Spears Toronto Star

Burns Foods Ltd., the Calgary-based company acquired by Union Enterprises Ltd. in its futile effort to fight off a takeover, is up for sale.

Union Enterprises announced yesterday that it has hired Merrill Lynch Canada Inc. to dispose of Burns, either as a whole or in parts.

But one analyst said he doubts that Union will get anything close to the price it paid for the company, which was $125 million in Union shares.

The sale caps Unicorp Canada Corp.'s takeover last year of Union - one of the nastiest and most bruising corporate brawls in recent history.

Union acquired Burns in the midst of the fight. Some observers considered it a "poison pill" designed to make Union less attractive to Unicorp, but Unicorp was undeterred.

Unicorp made it clear last October, however, that it wanted little to do with Burns, which is a meat packer whose subsidiaries include Palm Dairies; vegetable and grocery wholesaler Scott National Co.; and edible oil processor Canbra Foods.

Unicorp's disaffection with Burns was clear in October when Darcy McKeough was unseated as chairman of Union Enterprises after a disagreement with the new, Unicorp-dominated board of directors.

Unicorp president James Leech, who is also Union's vice-chairman, said at the time that McKeough was enthusiastic about developing Burns.

But neither Union nor Unicorp understood the food business, Leech said, and Unicorp wasn't particularly interested in building up the expertise needed to make a go of Burns.

"There are better owners out there," he said in an interview yesterday, "people who can grow the company much better than we can."

Leech insisted that Union has not been trying to peddle Burns privately since the fall.

But analyst Neil Wickham of Walwyn Stodgell Cochran Murray Ltd. said he suspects that Union is offering Burns for sale publicly because they've been unsuccessful in making any private deals.

Toronto Star (ON)
SAT
NEWS, Saturday, January 11, 1986 92 mots, p. A4

Beef of TB-tainted herd passed

CP

EDMONTON, Alberta - EDMONTON (CP) - Meat from Alberta cattle infected with tuberculosis has been approved for sale because it "is perfectly safe for human consumption," says Dr. Ron Clarke, federal agriculture department veterinary director in Saskatchewan.

The 163 cattle from a farm near Pickardville, north of Edmonton, were slaughtered Wednesday at a Canada Packers plant in Moose Jaw, Sask. The meat now "goes into the commercial chain" for sale, Clarke said.

Federal inspectors condemned some carcasses and passed others that had no visible infection or with infected parts removed.

Toronto Star (ON)
SAT
SPORTS, Saturday, January 11, 1986 874 mots, p. C1

This time Leafs lose shootout Miroslav Ihnacak nets first NHL goal in debut

Frank Orr Toronto Star

BUFFALO - BUFFALO - When they defeated Edmonton Oilers by some ridiculous score the other night - 123-111, wasn't it? - the Maple Leafs obviously decided that shootout hockey was the game to play in the National Hockey League.

But along the Queen Elizabeth Way yesterday, or maybe it was on Peace Bridge, the Leafs forgot that the line between shootout and stinkout is one of the most slender in sport. In fact, the line is blue, the one that divides their zone from the remainder of the ice and defending it isn't a bad idea, if a team wants to win on a regular basis.

Oh, the Leafs did score seven goals here last night but, keeping all numbers high, they made approximately 5,879 mistakes in their own zone, gave the home side 54 shots on goal and the Buffalo Sabres scored on nine of them for a 9-7 triumph. Three of the Leaf goals came in the concluding six minutes to make the score much closer than the play had been.

The bright news for the blue-and-white on a somewhat disastrous trip to the Niagara Frontier, a jaunt that killed the optimism built up in the 11-9 win over the Oilers, was the NHL debut and first goal of forward Miroslav Ihnacak.

Sabres 9, Leafs 7

Ihnacak, 23, arrived in Canada only a week ago after his Boxing Day defection from his native Czechoslovakia to Vienna, joining his older brother Peter with the Leafs. A highly-regarded prospect, Miroslav had four practices with the Leafs and his debut was postponed until the first road game, which came last evening.

Ihnacak didn't turn the game inside out in his debut but he did show abundant skill in all areas of the game, especially passing the puck and making plays. He had five shots on Sabre goalie Tom Barrasso, three Sabres were penalized for fouls against him and he scored the Leafs' fifth goal on an alert move to start the late flurry.

Ihnacak snared a loose puck in the corner and, spotting some open ice, flitted along the goal line to the front of the net and stuffed a backhand shot behind Barrasso on his way past.

Of course, Ihnacak was extremely happy about bagging a goal. He speaks no English as yet and brother Peter interprets for him.

"Miroslav was very nervous all day and especially just before the game," Peter said. "But once he was on the ice, he felt much better and relaxed very quickly. He had wanted to play against the Oilers and felt badly when he didn't.

"He said he saw an opening when he got the puck in the corner and decided to try for it. It was a great thrill for him to get a goal in his first game because the past few weeks have been very difficult for him."

Last goal: 16:12

Asked if he found the ice surface at The Aud here confining after a life on the big ponds of Europe, Miroslav replied through his brother: "It's a little like going to the butcher shop back in Czechoslovakia with everyone elbowing everyone else to get the good meat. I didn't find the game especially rough. I knew the Buffalo Sabres played a good, hard game so I was ready."

Peter claims that his brother, like most European players, will find the defensive side of the game a bigger adjustment than the offensive part.

"Playing in your own zone here is very different than the systems used in Europe," he said. "It will take Miroslav a little time to learn the NHL way."

On a night when there wasn't much to light up his life, Leaf coach Dan Maloney liked what the new Ihnacak showed.

"I just liked the way Miroslav played in a lot of areas," Maloney said. "It was a tough spot to be in, playing your first game after a hectic time but he handled it well. He did some smart things with the puck. I liked the way he held it until a man got open, then gave it to him. He made a good play on his goal, too, a heads-up sort of move."

But the Leaf coach didn't like the nine goals against and the way the Leafs more or less handed them to the Sabres. He had been pushing his young club hard on the defensive side of the game but in their past two matches, a total of 36 goals have been scored.

"For two periods, we were like we were in the Edmonton game - not using our bodies at all," Maloney said. "In the third, our forwards placed a little heat on them by doing some bumping and we did battle back. But it was too little, too late.

"We've had our little scoring spree now and it's time to get back to playing some defence."

John Tucker and Dave Andreychuk had two goals each for the Sabres while Gil Perreault, Mike Foligno, Lindy Ruff, Gilles Hamel and Normand Lacombe had the others.

Gary Nylund, Steve Thomas, Gary Leeman, Wendel Clark, Ihnacak, Miroslav Frycer and Tom Fergus scored for the Leafs.

Toronto Star (ON)
FIN
NEWS, Sunday, January 12, 1986 518 mots, p. E18

Kayaker starves to death in B.C. wilderness cabin

CP

Campbell River, B.C. - CAMPBELL RIVER, B.C. (CP) - A 41-year-old kayaker has died of starvation just a one-hour walk from a logging camp where he had been given a meal months earlier.

Coroner John Mooney confirmed that George Russell Mincy, of Camano Island, Wash., died of starvation and malnutrition.

Mincy's body was found eight days ago in a small cabin on Stewart Island in Campbell River, a salmon fisherman's haven in the middle of Vancouver Island. He was discovered by four land surveyors who had flown in to survey the property for its Vancouver owner.

Pathologist Richard Patterson estimated Mincy had died 10 days to two weeks earlier. He couldn't tell how long the man had gone without food.

Euphoric state

People who have not eaten for a long time can lapse into a euphoric state and don't realize they're close to death, Mooney said.

What little is known of Mincy came from loggers who were working the area.

"He'd been in the area for about a month when he showed up at the logging camp and had a meal, then disappeared again," Royal Canadian Mounted Police Staff-Sergeant Bob Belter told The Star's Dana Flavelle in a telephone interview.

Another Mountie, Constable Peter Attrell, said Mincy "was in good shape (and) loved the outdoors."

Mincy was last seen by the loggers on Sept. 15, Mooney said. He looked thinner, they said, and asked for directions to the nearest store.

Mincy apparently told the loggers that his dream was to kayak to Alaska from his Washington state home. Campbell River is about a third of the way there.

He had left his home in Camano Island in the first week of August and got as far as Campbell River by the second or third week when his rudder broke, Attrell said.

Police found a receipt for the kayak showing it had been purchased just a month before he set out.

Sea lion meat

Mincy told the loggers he wanted to live independently off the land, Attrell said. But he wasn't making it easy for himself.

The cabin he was living in was close to a vacant trailer that was in better shape and the bay where he fished was not nearly as well stocked as others nearby, police said.

Police found slabs of sea lion meat drying and a tin of broth under his bed, but no signs of any means of cooking.

"We'll never know why he didn't go back," Belter said, adding that Mincy's case is not uncommon. Many people squat on isolated islands in the river.

About two weeks before Mincy's body was found, RCMP had delivered Christmas baskets to two other families in the area.

Of the 1,000 people living among Campbell River's many islands, Attrell estimates there are about 300 living like Mincy.

And this was the second death in eight months. "Another guy starved himself. He looked like he was living on nuts and acorn," Attrell said.

Mincy, a mechanic, was separated from his wife and wasn't close to the other members of his family.

Toronto Star (ON)
FIN
NEWS, Sunday, January 12, 1986 1979 mots, p. A15

S. African blacks pierce white cocoon Those black who have been preceived as co-operating with the white authorities have lost credibility, support and even their lives

Glenn Frankel Washington Post

JOHANNESBURG, South Africa - JOHANNESBURG - They are called the "comrades," and in this past year of struggle, burning and death they have emerged as the young foot soldiers of a largely leaderless, faceless movement that has challenged the power of Africa's last white bastion.

In their angry passion, their certainty and their self-destructiveness, young urban blacks have set their own communities aflame - but they have also plunged white South Africa into its most severe political and financial crisis since the Boer War of 1899.

Unrest has spread from traditional urban flashpoints like Soweto, Port Elizabeth and Cape Town, into townships and rural areas once noted for their tranquility and conservatism. In the process, blacks have damaged this country's economy, done permanent harm to its standing abroad and threatened its vital links to the West.

Vulnerability exposed

They have derailed, and very likely destroyed, the white government's carefully constructed strategy of limited political change. At the same time, they have helped build the confidence of blacks that time is on their side and that three centuries of white rule may be coming to an end.

But the main achievement of the black unrest and protest thus far has been more subtle: They have managed, for the first time in a generation, to pierce the protective cocoon of power, privilege and silence that the apartheid system has built around South Africa's whites.

They have exposed an economic and political vulnerability that this society had long managed to conceal - and in the process have damaged white morale and shaken one of the world's most entrenched governments.

The unrest also has helped revive the standing of the organization with which many blacks identify most closely, the outlawed African National Congress. The United Democratic Front, the internal political movement that most nearly reflects the congress' concept of a future South Africa, survived a year of harsh repression.

At the same time, many black moderates have found themselves trapped between their often radicalized children and a police force many of them see as brutal and unyielding.

The political middle ground has all but vanished. Those who have been perceived as co-operating in any way with the white authorities have lost credibility, support and, in some cases, their lives.

Still, while blacks have succeeded for the first time in a generation in seriously damaging white South Africa, they remain far from their goal of toppling white rule.

Spasms of violence

The dream that many youths believe is around the corner remains elusive. And because white military power remains intact, there is no clear path to get there. Blacks have created an enduring crisis, not a revolution.

"We have tested the regime to some extent, but we have failed to realize our potential," says Rev. Joe Seoka, an Anglican cleric and deputy president of the Azanian People's Organization, a radical group whose Black Consciousness philosophy sets it apart from the multiracial stance of the ANC and the UDF.

"It is worrying to us," says a young activist, known as Lucas, in Crossroads, the bleak squatter community outside Cape Town that has been the scene of periodic spasms of violence and police roundups for the past year.

"The power of the people is very strong, but we lack the means of confronting the regime. The regime is the one that does the shooting and the people do the dying."

To a great extent, Lucas and his fellow "comrades" have become the heart and soul of the challenge to white rule, and there are groups who identify themselves as "comrades" in virtually every major black urban centre. Through inspiration and intimidation - and, on occasion, through public killings - they have compelled fellow blacks, many of whom already support their goals, to acquiesce in their tactics.

The "comrades" are a mixed bag of militants, street thugs and bored teenagers. In black communities like Soweto and Crossroads, many come from the long-organized network of street gangs that operate like little mafias among the squalor and the poverty of the townships. Elsewhere they are groups that have spontaneously risen from early episodes of unrest.

Massive unemployment among young blacks - it exceeds 50 per cent in many urban areas - swells their ranks, as does the stifling inferiority of South Africa's segregated black schools.

Their politics, as suggested by the name they have chosen for themselves, is often an amorphous blend of vague socialism, black nationalism and, increasingly, anti-Americanism. But mostly they define themselves by their enemy - the "system" in all its hated manifestations: the schools, police, soldiers and those blacks who "collaborate" by working for the government and its various agencies.

Those who defy the will of the comrades face retribution. Shoppers who buy goods from boycotted white stores have been forced to drink liquid detergent or eat raw meat.

A 20-year-old man was stoned and then burned to death in Soweto recently for holding a house party in violation of a "people's ban" on Christmas festivities. A young student nurse accused of breaking a strike at a Soweto hospital last month was set ablaze.

The "necklace" - a tire filled with gasoline, placed around the neck of a "traitor" and set on fire - has become the macabre symbol of a generation that believes it has nothing to lose.

Of the nearly 1,000 blacks who have died since the unrest began in September 1984, almost one-third have been killed by other blacks, with most of the remainder shot by police or soldiers.

Consumer boycotts

"We have gained the power," says Scipho, a teenaged activist in Crossroads. "Everybody now is prepared to die for his rights. People no longer feel threatened by the bullets. When they see soldiers and police they are eager to confront them. They (the government) have arrested our leaders but the situation just goes from bad to worse."

Consumer boycotts of white businesses have been a key element in the rise of black power in perhaps a dozen urban areas. In areas like eastern Cape Province, boycotts forced the white business community to intercede with the government for the release of local black leaders and for the withdrawal of the Army from black townships.

While organized by community groups linked to the United Democratic Front, the boycotts have been most effective when enforced by the comrades, often operating with the tacit consent of UDF leaders. In many townships the comrades have used the boycotts to consolidate their own hold.

The wave of violence began Sept. 3, 1984, in Sharpeville, the same township where 69 blacks had been cut down by police fire in a famous incident 24 years earlier, and one of the first victims was the black deputy mayor.

After police opened fire on demonstrators, a mob descended on Sam Dlamini's house, hacked him to death at his front door, then dragged his body to his car and set it ablaze. Five other local councilmen died in similar fashion in other townships in the region.

The pattern was set. From then on, as the unrest spread from town to town, the targets almost always included blacks identified with "the system." Black policemen, town councilmen, alleged police informers - all were singled out, their houses burned, their shops looted, their lives put at risk.

The idea, as a young activist in the East Rand township of KwaThema put it, was to make them "feel the same pain that we are feeling." The effect was to undermine and wreck the incipient deal South Africa's white rulers had hoped to forge with an urban black middle class.

Perhaps the biggest winner in the unrest is an organization that had little role in initiating it - the African National Congress.

Leaders of the congress have been in jail or exile since the organization was outlawed in 1960 after the Sharpeville Massacre.

The low-level sabotage campaign they have been waging against the government seemed to reach a dead end in early 1984 when South Africa signed a non-aggression pact with Mozambique, the black Marxist state that had provided the main springboard for ANC attacks.

With its main operatives expelled from Maputo and with President Pieter Botha received as a reformer on his June tour of Europe, the ANC appeared to retreat into a sullen shell.

Protests remembered

But even at its lowest moment, the ANC had a crucial weapon in its depleted armory - black devotion. Many looked to it as the only organization willing to mount a military challenge, however small or ineffective, against white rule.

Older blacks based their loyalty on the memory of the organization's mass protests in the 1950s, while the young idealized a movement they had never seen and leaders they had never heard.

There are at least two contrasting sides to the ANC as seen from South Africa, and the organization is considered to have alternated smoothly between them in the past few months.

ANC President Oliver Tambo presented one side - moderation and reasonableness - to Cape Times editor Anthony Heard in an interview published here last November in defiance of South African law. Tambo stressed the movement's hopes for a non-racial South Africa where "everybody's property is secure." Vio

lence could be suspended and negotiations with the government could begin, he said, as soon as Pretoria demonstrates its readiness by releasing imprisoned ANC leader Nelson Mandela and other political prisoners, lifting the state of emergency, pulling troops out of the townships and ending the ban on the ANC.

Those deftly worded statements have helped to drive a new wedge into the once rock-solid white community here and to nurture doubts among some whites about their government's ironclad refusal to release Mandela or talk to the ANC until it denounces violence, cuts all ties to Communists and submits, in Botha's words, to "constitutional means."

The other side of the ANC is more radical and more violent. Its voice can be heard on Radio Freedom, broadcast from Ethiopia, Tanzania and Zambia, urging blacks not only to "eliminate enemy agents within our community," but also to take the struggle into white suburbs.

"Let them feel that the country is at war," instructed one broadcast from Addis Ababa. Other broadcasts encouraged black maids to attack the homes of their white employers.

The ANC's military wing has dramatically stepped up the number of its attacks inside South Africa this past year - more than 120 last compared to only 44 in 1984, according to the Institute of Strategic Studies at the University of Pretoria.

Tambo said last Wednesday that ANC attacks would continue to be "directed and aimed at enemy personnel and strategic installations . . . But in the course of the spread of the peoples' war against apartheid, civilians will be caught in the crossfire."

"We do not derive any pleasure from this but it will have to be accepted as part and parcel of a war situation," he added.

Thirteen white people and one black have died in landmine explosions near the Zimbabwe and Botswana borders and in a bomb blast at a shopping centre near Durban amid a marked increase in guerrilla attacks in South Africa over the past month.

Tambo said the use of landmines in white farming areas along South Africa's borders was justified because the government had made them military zones.

Such attacks are too infrequent to terrorize the white community into submission or to do major economic damage. They tend instead to have the opposite effect - uniting whites behind retaliatory raids into neighboring states and the government's no-talks policy.

Among blacks, however, the attacks are widely applauded as one of the few ways whites can be made to feel some of the same despair that permeates the townships. Tomorrow: Grim scenarios for the future.

Toronto Star (ON)
SUN
BUSINESS TODAY, Sunday, January 12, 1986 628 mots, p. F4

Europe, Japan are leaders in food-marketing trends

Kenneth Kidd Toronto Star

Your week-night routine will soon include stopping at the local supermarket on the way home from the office. There, you'll pick out the evening meal: Either complete and ready-to-eat, or freshly-prepared portions ready for cooking in your own kitchen.

Chances are good the "meat" in the entree will be Japanese Surimi; there'll be packaged single servings of salad; and dessert might be one portion of aspartame-sweetened sorbet.

The scenario is a rather loose combination of current food marketing trends in Japan and Europe - ideas that are now trickling into North America and the object of much corporate meditation.

"You're not going to see big cans geared to large families," suggests Shelagh Thomee, vice-president and director of food marketing at Burson-Marsteller in New York.

Thomee reckons the North American market started to shift dramatically about five years ago, the result of more Americans travelling abroad and embracing foods more exotic than apple crisp. Even the consumer packages, novel plastic containers and the like, had a certain allure.

The big packaged food companies here, however, were caught off-guard, and still haven't quite recovered the lead.

"The consumer has got ahead of the rest of the industry," says Thomee. In short, they're ready for things the corporations aren't.

By contrast, food marketers in Japan and Europe were, and are, highly sensitive to the needs of consumers and in constant search for innovations.

In Japan, for instance, the centuries-old Kamaboko, a sort of jelly-like fish paste, has spawned a variation called Surimi. It is also based on ground fish, often cod, but its texture is coarser and can be varied to resemble that of other seafoods.

During the last few years, Japanese manufacturers have taken Surimi, added artifical or real flavors, and come up with "scallops" and "crab" cakes almost indistinguishable from the real thing.

Surimi is also much-used for sausages. But, more elaborately, the bland-tasting Surimi will probably go on to become a base for myriad other "meats" and perhaps even ice cream.

"Every major manufacturer is looking at it," says Thomee.

Also from the Japanese is the notion of ready-to-cook take-home meals, apparently a marketing response to Japanese working women. While thousands of women were joining the work force, traditionalists in both sexes still thought the family meal should be cooked by the wife.

Reacting to this, supermarkets started preparing meal packages - everything cut and chopped, but still to be cooked - which the wife either picks up or has delivered.

Marks & Spencer has adopted a somewhat similar tack in the United Kingdom. There are the usual oven-poppable, quick-cooking fish and chip dinners. But more interesting are the complete dinners of assorted cold meats and the individual portions of vegetable and fruit salads.

The offerings from Marks & Spencer in Canada aren't quite as elaborate yet, but similar fare probably isn't far off.

For when this ready-to-take-home-dinner market develops here, it is bound to be competitive. On the one hand, the emphasis on daily freshness will encourage smaller outfits to enter the field.

But perhaps more important is the fact that the customers will largely be professionals aged between 20 and 40 years. Unlike their predecessors, the current batch of people in this age group exhibit little brand loyalty.

Instead of the brand names of big companies, they'll be looking for the so-called "high-touch." The idea, says Thomee, is for the customer to feel that the maker of a product respects his intelligence and is looking out for his best interests.

Even more than packaging, the key may well be a fuller listing of ingredients, nutritional values and serving suggestions.

The way consumers want to feel, says Thomee, is that "I am important and the manufacturer is interested in me."

Toronto Star (ON)
FIN
NEWS, Monday, January 13, 1986 411 mots, p. A4

860 guests dine with Brian and Mila at glittering dinner for Japanese PM

Chris Welner Toronto Star

Sunday dinner with Brian and Mila at the Harbor Castle Hilton was not your average meat and potatoes fare - but then the company wasn't average, either.

Guest of honor at the regal gala was Japanese Prime Minister Yasuhiro Nakasone and his wife Tsutako, in Canada for a four-day official visit.

Ushered into the dining hall with a trumpet fanfare from the Royal Regiment of Canada, they sat at a round table with Prime Minister Brian Mulroney, his wife Mila, Ontario Premier David Peterson and his wife Shelley.

Several red and white flags of Japan and Canada were lined up alternately behind them.

They, and 860 invited guests, feasted on shrimp sushi, beef tournedos and ragout fin de shii-ta-ke (mushroom sauce) while listening to the mellow sounds of the Guido Basso quintet and the Epic String quartet. Ontario and French wines were served by the white-gloved troupe of 72 waiters.

Sea of black

The women - Mila in a turquoise two-piece silk dress, Shelley in an electric red sequinned top and black skirt, along with dozens of others in flowing pastel silk kimonos - stood out in a sea of black tuxedos.

All but Peterson, who cavorted in a red cravat, and United Auto Workers Canadian president Bob White, in his best gray suit and tie, finished their attire with black bow ties.

The official state dinner, highlight of the first day of Nakasone's visit that will take him to Ottawa and Vancouver, included 80 members of the Japanese prime minister's entourage, elected officials from all levels of Canadian government, business leaders (including Chrysler president Moe Kloss and Ford head Kenneth Harrigan) and members of the art community with ties to Japan.

One notable who preferred to spend a quiet evening with his family last night was Ontario Opposition leader Larry Grossman.

"I was invited but I worked all day yesterday. I just wanted to have some time with the family," he said in an interview.

Not sure why

Others who did make it, like artists Cathy Pentland-Murata - dressed in splendid red and white silk kimona - and her husband Sam Murata, said they were honored to be there, but not really sure why.

"I'm just an ordinary low-key artist," said Sam. "I don't know how I got invited, but my father (in Tokyo) would love this kind of thing. I think I'll send him my invitation."

Toronto Star (ON)
FIN
NEWS, Tuesday, January 14, 1986 666 mots, p. A1

Take it easy, $10 million winner advised

Robin Harvey Toronto Star

The winner or winners of this week's $10.2 million Lotto 6/49 Jackpot should take the new-found wealth and fame "slow and easy," say past winners of multi-million dollar prizes.

The winner of the lottery's third-biggest prize ever had still not come forward yesterday when the Ontario Lottery Corp. offices closed for the night. Spokesman Wendy Horne said the corporation hadn't even received a phone call from the holder of the ticket.

"The only thing I can say is for anybody who comes into that kind of money is they have to keep their head," said Loraine Clark who, along with her husband Doug and their 17-year-old daughter, have been enjoyng the $7 million prize they won a year and a half ago.

"It's hard to do," she said, "but you have to keep your family and those important to you and stay close together."

Ted Recoskie, a 43-year-old divorced father who won $5.8 million in the jackpot draw in July, 1984, said the newest big winner should get "expert advice."

Invest money

"The best advice I can give is get a good lawyer and an accountant to invest the money properly," Recoskie said. "At the beginning, before I changed my address, I got a lot of mail from people asking for money and an awful lot of proposals."

Recoskie, a former foreman in the sanitation department of a Kitchener meat packing plant, said he had travelled to England, France, Germany and Italy since his win and plays a lot of golf down south. He's bought a new home and purchased a Corvette and a Cadillac and has opened a small antique shop near Campbellville.

The Clarks says their fortune has changed their lifestyles but not their characters.

Doug Clark, who before the win worked as a lift-truck driver in London, Ont., said he had a hard time keeping his cool.

"I wanted to do everything at once and I was just high on it," the 41-year-old said. "It took me eight months to come out of the clouds. But my wife kept my feet on the ground."

Winter travel

Today they have an investment counsellor and live off their investments. They say they love to travel in winter and have visited Barbados, Disney World and plan a trip to Hawaii. In the summer they enjoy their new yacht.

They've bought a new Lincoln Continental and a Mercedes convertible and live in a luxury condominium.

The biggest lottery prize in Canadian history was the $13,890,588 Lotto 6/49 jackpot won in January, 1984, by Stuart and Lillian Kelly, a childless Brantford couple.

Stuart, 57, immediately went out and bought a "loaded" Oldsmobile and arranged to retire after 35 years driving for a trucking firm. Lillian, 54, quit her job as a presser in a dry cleaning firm and planned to buy a "dream home."

But Stuart didn't have long to enjoy the money. Shortly after the win, he discovered he had cancer. He died six months later.

Today his wife Lillian lives in "a comfortable home" and "enjoys life," according to her lawyer George Lawrence.

Money to relatives

The Brantford widow - who carefully guards her privacy and refuses to talk to the press - has given "substantial sums" to relatives and set up a million-dollar foundation for charities.

Mario and Antonia Paolucci, a Downsview couple who won the second biggest prize in January, 1985, also shun the limelight.

At the time of their big win Mario Paolucci, 55, was a $18,000-a-year hospital worker. His wife Antonia, 48, earned $8,000 a year as factory worker.

According to the couple's lawyer, Irwin Steinberg, their big win "has not drastically" altered their life.

The fifth biggest win, $5,486,111, went to a trio of Quebecers in August, 1984. One of them was a Canadian diplomat in Haiti, who flew home when she learned of her win but went back to work the next week.

Toronto Star (ON)
FIN
LIFE, Tuesday, January 14, 1986 873 mots, p. F7

Some menus feature calorie counts

Judy Nyman

With 1986 off and running, many of us have made the perennial resolution to lose weight. But this doesn't have to mean giving up restaurants.

Some time ago, I asked readers to write me about restaurants that printed sodium, calorie or other nutrition information on menus.

Here, listed in no particular order, are restaurants that have been brought to my attention for providing customers with more than a description and price of each dish.

Dunkelman's at 1427 Yonge St. (923-8224) does not give calorie counts on its menu but uses symbols to denote low-fat, low-cholesterol and low-sodium items.

Among the low-fat dishes, which include starters, pastas, salads and main courses, is steamed lemon sole stuffed with crab and mushrooms and wrapped in romaine with fresh tomato coulis.

The Harvest Room at the Inn on the Park Hotel on Eglinton Ave. E. (444-2561) and Truffles Restaurant in the Toronto Four Seasons Hotel on Avenue Rd. (964-0411) offer "alternative cuisine" menus for 300-calorie, high-fibre breakfasts, 500-calorie lunches and 650-calorie gourmet dinners. Menus include a choice of four appetizers, four main courses and a dessert. One from each category totals less than 500 calories. A sample lunch might include orange and kiwifruit appetizer, curried chicken salad with celery, snow peas and yogurt sauce and fresh berries for dessert.

Le Souffle on Parliament St. (924-2934) makes nine types of souffls, plus several appetizers, salads and entrees. A basic souffl has about 300 calories, according to the menu.

Bernard's on Adelaide St. W. (977-1079) is another restaurant that specializes in souffls. In addition to the eight souffls ("our basic souffl contains about 325 calories") the restaurant has a selection of soups, salads, hot and cold appetizers and six main dishes.

The Garden Court in the Westin Hotel on Richmond St. W. (869-3456) has a daily special for calorie counters. Grilled scallops with lime, for example, has "132 calories, 35.2 grams of protein, 2.5 grams of fat, 79 milligrams of cholesterol, 389 milligrams of sodium and 28 grams of carbohydrate," according to the menu.

The Elmwood Dining Room, in the Elmwood Club on Elm St. (977-6740), is open to the public and has a "spa plan" luncheon menu daily, consisting of an appetizer, main dish and dessert totalling less than 400 calories. The menu is also broken down into equivalent food exchanges, with which members of Weight Watchers and Diet Workshop are familiar. A sample menu might include vegetable juice, crab meat salad on pita, marinated mushrooms and pineapple for dessert, for 380 calories.

While not of special benefit to calorie counters, The Fireplace Restaurant on Jarvis St. (968-0071) offers a pleasant alternative to Chinese food laced with monosodium glutamate. While many Chinese restaurants will now prepare dishes without MSG on request, this restaurant's menu denotes dishes that are always prepared without the additive.

A Vancouver company is expected to open its first storefront fast-food operation in Toronto in a couple of months, specializing in "spa cuisine."

David Csumrik, president of The Bullet Group, said last fall that there is now a market for a chain of Nu N Lite Inc. fast-food restaurants, the first of which opened in London, Ont., in October.

The Toronto outlet is scheduled to open near Toronto's Harbor Castle Hilton Hotel in March, with four more in Toronto and three in other parts of southwestern Ontario planned for later in the year.

And just last week, Star food writer David Kingsmill wrote about the recent introduction of cuisine naturelle to North America. Simply put, it's a style of cooking using only the freshest and best ingredients, which are poached, steamed in stocks, broiled, grilled or sauted in non-stick pans without butter, oils, creams or alcohol. The Courtyard Cafe in the Windsor Arms Hotel on St. Thomas St. offers cuisine naturelle on five of its 32 lunch selections and seven of its 29 dinner items. Children's menus

Recently, I've had several inquiries and comments from people regarding restaurants that have children's menus and welcome and treat children well. I'd like to hear from you about such restaurants in the Metropolitan Toronto area. If possible, please send along a copy of the children's menu or at least the address or phone number of the restaurant. I'll write a column on these places later this year. Sale of blinds

David Warsh, a wholesaler and retailer of textiles, recently bought all the assets of David's The Blindmaker from the Toronto Dominion Bank.

Now he wants to unload the inventory and is offering fabric verticals at almost half of the already-low prices David's was charging. For example, 1.8-by-2.1-metre (6-by-7-foot) blinds that David's sold for $120 will be $60 and 2.1-by-2.1-metre (7-by-7-foot) blinds that were $149 will be $75. The sale will be at David's outlet at 306 Dolomite Rd., in the Dufferin-Finch area, Saturday and Sunday from 10 a.m. to 6 p.m. Blinds, which will be custom-made from in-stock fabrics, will be ready in 10 days.

Consumer Watch appears every Tuesday. We'll pay $10 for every time or money-saving tip we publish in the areas of food, clothing, housing, transportation or recreation. Write to Consumer Watch, Life Section, Toronto Star, One Yonge St., Toronto M5E 1E6.

Toronto Star (ON)
FIN
NEWS, Tuesday, January 14, 1986 736 mots, p. A9

Victims of orgies filmed while in agony, court told

Kathleen Kenna Toronto Star

HAMILTON - HAMILTON - Adults alleged to have involved many children in graveyard orgies of sex, cannibalism and murder "laughed" while they filmed their victims in agony, Family Court has been told.

A foster mother told Unified Family Court yesterday that two little girls in her care last year alleged their mother and other adults forced them to join in these "wretched death rituals . . . and sexual orgies with the dead and living," as well as cannibalistic feasts.

She said the youngsters told her the adults involved "loved to make people scream. They'd laugh and take pictures . . . of these children they were torturing when they were screaming."

But Hamilton-Wentworth Regional Police refused to believe the allegations, the foster mother said.

Became frustrated

The woman said she grew frustrated at the lack of police action after listening to the children's allegations for more than three months and in early May, took some of their artwork and notes from her daily diary to Hamilton-Wentworth Regional Police.

"I said, 'Something terrible has gone on with these children,' " and while police were always "courteous and nice, they kind of implied that it was nonsense," the foster mother recalled.

When she insisted the children were telling the truth, the foster mother said a sergeant assigned to the case replied, "The children are fantasizing. It's beyond (belief)."

Police had seemed "concerned" in late February when they were first alerted by the Hamilton-Wentworth Children's Aid Society about possible sexual abuse of the children, the foster mother said.

But they "never came near" again or asked her for information until she approached them in early May, she said.

"I didn't know who I could go to or what I could do," she said, her voice breaking.

Woman wept

The foster mother wept and her voice broke several times during her five hours of testimony yesterday, as she related graphic and increasingly gory details of what the children had told her.

"If I said I heard some of these things 100 times I would not be exaggerating - the eating of flesh, people killed, the graveyard, the sexual abuse," she said.

The two sisters allege more than 10 children were killed by their mother, her boyfriend, their estranged father and others in these orgies of sex and violence.

They said the victims were tied up and gagged, sexually abused, then strangled or stabbed to death before being dismembered. Sometimes, the victims were badly mutilated while still alive and sometimes the sexual acts were performed after they were dead, the foster mother said she was told.

The rituals in the woods and a graveyard involved costumes and masks, and there was mention of the devil, witches and God, the foster mother said she was told. One of the adults involved - whom the children called "the blob" - helped prepare raw or cooked human meat and always brought a book to the scene, although the girls didn't elaborate on this, she said.

Incidents were filmed

The children said all of the incidents were filmed and later, their mother and her boyfriend forced them to join in killing the "blob" and other adults at their Hamilton home, the foster mother said. The dismembered bodies were buried in the backyard or put out with the garbage, the foster mother said.

"I had to believe what they were telling me was the truth . . . but you didn't want to believe it," she said.

The children were "terrified" when they made the allegations and begged her not to repeat what she'd heard because they claimed their mother had often threatened them with a knife held to their necks and warned they'd be killed if they spoke about these incidents, she said.

"Sometimes they would shake. Sometimes they would cry and sob something terrible when they talked about these things."

The foster mother said she was sometimes so alarmed by the eldest girl's reactions during these times that she would decide to take her to a hospital emergency ward for help. The girl would appear as if she was about to have a convulsion and her eyes would roll back in her head, but then it would pass quickly, the woman said.

Judge Thomas Becket has ruled that no information be revealed that might identify the children. This hearing, which is being held to determine if the children should be made Crown wards, continues Thursday.

Toronto Star (ON)
FIN
FOOD, Wednesday, January 15, 1986 629 mots, p. D9

Cabbage rolls best if made ahead

Jane Salzfass Freiman

Do-ahead dinners are a boon to busy cooks and those dishes that gain in flavor with advance preparation are an added bonus. Stuffed cabbage is such a dish.

While it requires about 45 minutes of active preparation time, it can be cooked 24 to 48 hours in advance and simply reheated at serving time. Since stuffed cabbage is like a cross between soup and a stew it requires only a terrific loaf of bread to make a complete main course. Or boiled potatoes could be served alongside the cabbage. Add some cheese and fruit for dessert to make a fast informal meal that is good enough for company.

Trim gristle

Strictly speaking, ground beef can be used for stuffed cabbage, but I always like to grind the beef myself so I can control the quantity of fat in the mixture. To prepare beef for grinding in the food processor, trim off gristle and cut beef into 1-inch cubes. For best results, chill meat cubes thoroughly prior to chopping and process no more than 2 cups of beef cubes in a single batch unless your machine has an extra-large capacity workbowl. Two-second pulses should be used for grinding meat. The processing time can be measured with a wristwatch or by simply counting "one thousand one, one thousand two." Pulsing, rather than continuous processing, is the optimum meat-grinding technique for the food processor since it gives cleanly chopped results. Stuffed Cabbage Processing time: 4 minutes. Preparation time: 45 minutes. Cooking time: 40 minutes. Meat stuffing: 2 medium garlic cloves, peeled 1 medium onion, peeled, cubed 2 slices white bread, torn apart 1 1/2 lb boneless chuck steak, trimmed, cubed, chilled

1/2 tsp salt

1/4 tsp freshly ground pepper 3 eggs Cabbage and broth: 4 quarts boiling water 1 medium head green cabbage, rinsed, cored (1 1/2 to 2 lb) 2 medium onions, peeled, quartered

1/2 tsp dried thyme leaves 5 cups chicken or beef broth 1 can (28 oz) Italian plum tomatoes, seeded, drained

2 tbsp sugar (optional)

For stuffing, insert metal blade in dry processor container. With machine running, drop garlic through food chute and process until minced. Add onion and chop with half-second pulses; transfer contents of container to large mixing bowl.

Process bread to crumbs; add to mixing bowl. Chop meat in 2-cup batches to medium hamburger consistency, using 4 to 5 two-second pulses; add meat to mixing bowl.

Add eggs with salt and pepper to container; pulse several times to mix. Add to mixing bowl. Mix meat mixture thoroughly. Fry 1 tablespoon meat mixture in a small skillet. Taste and adjust seasoning as needed.

Heat boiling water in a soup kettle. Separate large cabbage leaves and add to water, pushing down. Heat to boiling, then cook until leaves become slightly transparent, usually 2 minutes after water returns to boil. Remove and drain leaves until cool enough to handle.

Bathing suit

Measure 1/4 cup meat mixture into centre of each cabbage leaf. Fold sides inwards and roll to completely enclose meat mixture in the same way you roll up a wet bathing suit in a towel. Set each aside.

To cook, put cabbage rolls, onion quarters, thyme and broth in a 4 to 6 quart soup kettle. Process tomatoes until pured using metal blade. If needed, strain to remove seeds and add tomato pure to kettle.

Simmer until meat is thoroughly cooked, usually 40 minutes, stirring occasionally to prevent sticking. Remove cabbage rolls and reduce poaching liquid by simmering until it measures 4 cups. Set aside separately until serving time. To serve, reheat cabbage rolls in sauce. Serve 2 rolls per person with sauce in soup plates.

Copyright 1986 by Jane Salzfass Freiman. All rights reserved.

Toronto Star (ON)
FIN
FOOD, Wednesday, January 15, 1986 524 mots, p. D8

Zucchini's popularity takes off with flavorful meat stuffing

Mary McGrath Toronto Star

Zucchini was a vegetable most people weren't crazy about until the idea of stuffing it caught on. Lynne Smith of Toronto has responded to Hilda Willan's recipe request with this recipe for Kolkythia Yemistes, Greek-style stuffed zucchini. It's from Ruth Kershner's Greek Cookbook. Stuffed Zucchini 4 medium zucchini squash (2 lb) 1 lb (454 g) ground beef or lamb

1/4 cup olive oil 2 cloves garlic, minced 1 medium onion, chopped

1/2 cup chopped green pepper (optional) 1 tsp crushed dry mint 1 cup fresh breadcrumbs 1 tbsp chopped parsley (Italian if available) 2 cups tomato sauce

1/4 cup grated kefalotiri* cheese

Salt and pepper

Preheat oven to 350 degrees F. Slice zucchini in half lengthwise. Scoop out pulp and chop. Cook ground meat in olive oil until it loses its pink color. Drain fat. Add garlic, onion, green pepper and cook 5 minutes. Remove from heat. Add chopped zucchini pulp, mint, breadcrumbs, parsley, 1/4 cup tomato sauce and cheese (Romano or parmesan may be used instead). Season with salt and pepper. Stuff zucchini shells with mixture. Place in a baking dish. Pour remaining tomato sauce over zucchini. Bake 40 minutes. Makes 4 servings. * Kefalotiri is a salty, light yellow, very hard cheese made of sheep's or goat's milk. Joan MacDonald's Slow Cooker Spaghetti Sauce Slow cookers are super for making spaghetti sauce and Joan MacDonald of Newmarket wants to share her favorite recipe with Mrs. Bennett. 1 lb (454 g) lean ground beef 1 large onion, chopped 1 clove garlic, minced 2 16-oz cans tomatoes, cut up 1 12-oz can tomato paste 1 8-oz can tomato sauce 1 cup beef bouillon 2 tbsp chopped parsley 1 tbsp brown sugar 1 tsp dried oregano leaves 1 tsp dried basil leaves 1 tsp salt

1/4 tsp pepper Brown beef with onion and garlic. Drain off excess fat. In a slow cooker pot combine browned meat, onions and garlic with remaining ingredients. Cover and cook on low setting for 6 to 8 hours. Serve over hot spaghetti. Pennsylvania Orange Marmalade Mary Longmire of Wasaga Beach says her family and friends have enjoyed this marmalade over the years and she hopes that D. Morden will like it, too. 3 large thin-skinned oranges 3 thin-skinned lemons Water

Granulated sugar Wash fruit, slice, seed and put through a food chopper. Measure chopped fruit and for each cup add 3 cups of water. Let stand 24 hours, boil briskly for 10 minutes and let stand for another 24 hours. Measure again and use 1 cup of sugar for each cup of fruit mixture. Boil until it jells.

Alice Thompson of Toronto is looking for a recipe for Empire Biscuits.

David Fattori of Mississauga is hoping that someone still makes Farmers' Apple Pudding. He has lost the recipe he clipped from the paper.

These recipes are not tested in The Star kitchen. Send requests and recipes to Recipe Exchange, Star Test Kitchen, Toronto Star, One Yonge St., Toronto M5E 1E6. We regret that requests cannot be taken over the phone and that letters cannot receive a personal reply.

Toronto Star (ON)
FIN
FOOD, Wednesday, January 15, 1986 1505 mots, p. D5

Underrated dried lentils make hearty winter fare

Elizabeth Baird

While generations of Canadians happily baked pots of navy beans and simmered split peas with ham bones, they have often ignored another excellent dried staple: lentils.

Lentils are legumes, part of the family that includes those familiar peas and beans, chick peas, broad beans, lima beans, mung beans and soy beans. After the grass family - wheat, oats and the like - legumes make the most important contribution to the human diet.

For practical purposes, Metro supermarket shoppers will find two kinds of lentils. Vivid salmon red lentils, often called Egyptian or Syrian lentils, cook quickly, especially when they come already split. In about 15 to 20 minutes they break down into a smooth, creamy yellow pure.

The second common lentil, slate green and frequently larger than the red, takes about 30 to 45 minutes to soften, and even then they hold their shape. Serve these lentils with a knob of butter or pan drippings. Or use them for salads and pilafs. Before cooking lentils, spread them out in a single layer on a tray, pick out any small stones or impurities, rinse and cook. Vospos Abour Vospos means lentils in Armenian. Sirvart Vartanian of Scarborough, one of the best cooks of Armenian heritage in Metro, is the source of this delicately flavored lentil soup. 2 cups red lentils 5 cups chicken or beef stock or water 1 1/2 cups chopped onions 1 tsp salt 1 tsp ground cumin

1/2 tsp freshly ground pepper 1 head Swiss chard, about 325 g/12 oz 1 lemon

1/2 to cup unsalted butter

Pick over and rinse lentils. Combine in a large saucepan or stock pot with stock, onions, salt, cumin and pepper. Cover. Bring to a boil, skim off any foam, reduce heat and simmer, stirring from time to time, for 15 minutes, or until lentils and onions are tender but not mushy.

Wash grit off chard, trim and shred crosswise. Halve wide strips. Add to soup, cover and continue cooking for about 5 minutes or until chard and lentils are fully cooked. Note: The stems should still be crunchy. Squeeze and strain lemon; add to soup. Taste and adjust seasoning, adding more salt, pepper or lemon juice if desired. Cut butter into 1/2-inch cubes. Just before serving, transfer soup to a tureen or bowls and swirl butter into the top. Serve immediately. This satisfies six winter appetites. Add a salad and some good bread for a complete meal. Vospos Pilaf Vospos pilaf is an Armenian-style lentil and rice dish, a perfect companion for kabobs, steaks, grilled chicken and sausages. The touch of cumin Sirvart Vartanian adds to her pilaf is enough to render the rice and lentils interesting, without letting them overpower meats or vegetables served alongside. 1 cup green lentils

1/4 cup unsalted butter 3 cloves garlic, slivered 2 cups parboiled long grained rice 4 cups chicken stock or water 1 tsp ground cumin 1 tsp salt

1/2 tsp freshly ground pepper

Sort through and wash lentils. Combine in a medium-sized saucepan with about 4 times their volume of boiling water, cover and adjust heat so lentils simmer until they're tender, about 30 minutes.

While lentils are cooking, melt butter in a medium-sized heavy-bottomed saucepan, add garlic and let cook over medium heat for 2 to 3 minutes. Rinse rice if desired under cold running water. Drain well; add to garlic and butter in saucepan. Stir to coat all grains with butter; pour on stock and season with cumin, salt and pepper. Bring to a boil, reduce heat and cook, covered, until rice has absorbed the stock, about 20 minutes. Strain lentils, and with a fork fold into rice. Taste and adjust seasoning. There's plenty here for 8 servings. Spiced Green Lentil Salad

If you've grown to love pasta and rice salads, you are sure to become a devotee of lentil-based salads. There are simple versions, dressed generously with oil and vinegar, nicely spiked with chopped onion, mustard and garlic, with generous pinches of herbs. And there are spicier versions, such as the raisin and toasted almond one below. Serve as part of an antipasto tray before a meal, or use to accompany cold chicken or roast pork or ham. Garnish plates with sliced orange and avocado. 2 1/2 cups green lentils (450 g/1 lb) 1 cup raisins, Thompson suggested 1 cup chopped Spanish or red onion

1/2 cup finely sliced green onions cup slivered toasted almonds Dressing: cup corn oil

1/4 cup each lemon juice and white wine vinegar 2 tsp Dijon mustard 1 1/4 tsp ground cumin 1 tsp each salt, freshly ground pepper, granulated sugar, and coriander

1/2 tsp each turmeric, cardamom, paprika and freshly grated nutmeg

1/2 tsp each cinnamon, cloves and cayenne

Pick over lentils, rinse and combine in a large saucepan with 4 times their volume of boiling water. Cover and boil until lentils are tender but not mushy, about 20 to 30 minutes, depending on size and age of lentils. Combine. Drain well and transfer to a large bowl.

Meanwhile, combine oil, lemon juice and white vinegar, mustard, cumin, salt, pepper, sugar, coriander, turmeric, cardamom, paprika, nutmeg, cinnamon, cloves and cayenne. Pour this dressing over hot lentils and allow salad to cool, tossing ingredients well from time to time. Salad can stand overnight, covered, in a cool place before continuing. A few minutes before serving salad, mix in raisins and onions. Taste to adjust seasoning. Transfer to serving dish and sprinkle almonds over the top. Makes enough for 6 to 8. Lentil Vegetable Soup With Basil Kathleen Goring was part of the committee that produced Something to Digest, a cookbook to mark the 125th anniversary of St. Barnabas Anglican Church on Danforth Ave. in 1983. Her husband Vince, the minister there and a cook with a neighborhood reputation, plus several of their children, contributed recipes to the collection. Here's an adaptation of son Stephen's lentil soup, one of the three Goring lentil dishes published. The family is on to a good thing. 2 tbsp oil 1 1/2 cups chopped onions 2 cups red lentils (400 g/14 oz) 2 cups diced potatoes (2 large) 1 1/4 cups diced carrot (1 large) 7 cups water 1 1/2 tsp dried basil 1 1/2 tsp salt

1/4 tsp freshly ground pepper 2 cups tomato juice

3/4 cup wine

3/4 cup shredded spinach

2 cups grated Cheddar or 1 cup freshly grated Parmesan or Romano

In a large heavy-bottomed saucepan or stock pot, heat oil over medium-high heat. Add onions; saut 4 minutes to soften. Stir in lentils, potatoes and carrot. Pour in water, cover and bring to a boil; reduce heat to simmer for 20 minutes or until vegetables and lentils are tender but not mushy.

Add basil, salt, pepper, tomato juice and wine and bring back to a simmer. Cook at this rate for 5 minutes. Taste and adjust seasoning. Add spinach and heat through. Ladle into warmed soup bowls and top with cheese. Lentil And Smoked Pork Hock Soup Although officially a soup, this lentil and pork hock dish is more like a hearty, thick stew. Serve at midday or for the evening meal with bread and celery sticks. Pork, especially smoked pork, provides the flavor in this dish. Soup base: 1 pork hock, about 800 g/1 3/4 lb) 16 cups water 2 stalks celery Green tops from 3 leeks 2 bay leaves

3/4 tsp dried crumbled thyme

1/2 tsp coarsely ground pepper Vegetable additions: 2 cups green lentils 2 cups chopped rutabaga 1 cup each chopped onions, sliced carrots, celery and leeks Garnish: 2 tbsp oil 2 cups thinly sliced onion rings

1 1/2 cups (approx) sour cream

Soup: Rinse hock under warm running water. Place in a stockpot or large saucepan and cover with water. Add remaining soup base ingredients - celery stalk, leek tops, bay leaves, thyme and pepper. Bring to a boil, skim off any foam, reduce heat and simmer for 1 1/2 hours. With a slotted spoon, fish out celery and leek tops, bay leaves and any stray herbs.

To stockpot add lentils, rutabaga, onions, carrots, celery and leeks. Bring back to a boil and adjust heat so soup and vegetables simmer. Let simmer for about 45 minutes or until lentils and vegetables are tender, and meat is almost falling off the bone. Pull out hock, let cool enough to handle and cut away flesh from skin and bone. Cube meat and return to stockpot.

Taste and adjust seasoning. The quantity of salt will vary depending on the hock.

Garnish: Heat oil in large shallow saucepan, add sliced onions and saut until golden brown, about 10 minutes, turning them often. On the top of each bowl of soup sprinkle a small spoonful of onions, or a large dollop of sour cream or both.

Makes plenty for a crowd, about 10 people.

Toronto Star (ON)
FIN
FOOD, Wednesday, January 15, 1986 460 mots, p. D7

Hints help cooks save money on food costs

If you charged a lot of your holiday shopping last month and now must pay the piper, you may be searching for a place to cut the budget.

A good place to start is with food.

You can succeed at this and still eat well, because many people buy and eat more food than they really need. Here are some steps to help you cut food costs: * Make menus and shop from lists. Stick with the list, substituting only if a better buy is found; * Watch newspaper ads for supermarket specials; * Use coupons; * Buy less expensive meats, such as poultry and fish, or other good buys; * Limit meat to two or three meals a week, substitute dried beans, pasta, rice and cheese for protein at other meals; * Limit desserts to twice a week; * Substitute raw vegetables and fruit for snack foods; * Make thick homemade soups, or add leftovers to canned soups; * Prepare the food as attractively as possible.

You can eat well on a tight budget without steaks and lobster or strawberries and cream. However, it doesn't just happen. You must plan.

When making out menus and shopping lists, do so with a full stomach. This will help your objectivity.

Shop alone. Children and spouses tend to encourage shopping cart overloads.

Plan oven meals of dishes that cook at the same temperature and within a similar time span to save energy.

If you own a freezer, make two entres at a time. Eat one and freeze the other for later. It takes less energy to heat up a dish than it does to cook it from scratch.

Design casseroles, salads or soups to use up leftovers.

Watch for recipes that stretch basic foods to provide extra servings. An example is the Noodle Skillet, which follows.

Once you put your mind to this project, you will come up with other good ideas. Don't hesitate to use them, even when you aren't on a tight budget. Then tuck your savings away for the next crunch. This main dish recipe may help. Add a salad of some sort, a bread, if desired, and a beverage for an inexpensive meal. Noodle Skillet

3/4 lb ground beef 1 chopped onion 1 clove garlic, minced 1 can (6 ounces) tomato paste 1 cup water 1 or 2 tsp chili powder, or to taste 8 oz cooked noodles, drained

Salt and pepper to taste

Brown meat in skillet, stirring to break up any clumps. Drain off excess fat. Add onion and garlic; saut 3 minutes. Stir in tomato paste, then water, blending well. Stir in noodles, salt and pepper. Cover and simmer 5 minutes, or until liquid is reduced to a sauce. Serve at once. Makes 4 servings.

Toronto Star (ON)
FIN
FOOD, Wednesday, January 15, 1986 277 mots, p. D11

Food dos and don'ts can cut cholesterol

From The Washington Post

The new American Heart Association diet can help you reduce the amount of cholesterol in your blood. The following are excerpts from its list of "do" and "don't" foods.

Vegetables and fruits

Good are asparagus, broccoli, cabbage, cantaloupe, carrots, grapefuit, greens (mustard, beet, kale, collards), green pepper, oranges, peaches, potatoes, pumpkin, spinach, strawberries, sweet potatoes, tangerines, tomatoes, winter squash. Avoid coconut, avocados and olives.

Milk products

Good are milk products containing up to 1 per cent milk fat (skim milk, low-fat yogurt); low-fat cheeses, such as dry curd or low fat cottage cheese. Avoid milk products containing more than 1 per cent milk fat; cream of all kinds, including non-dairy cream substitutes; all cheeses containing more than 2 grams of fat per ounce.

Breads, cereals, pasta and starchy vegetables

Good are low-fat breads, rolls, crackers and snacks; cereals, rice and pasta; starchy vegetables, such as potatoes and corn; low-fat soups. Avoid products made with egg yolks (croissants, muffins); high-fat commercial crackers; pasta, rice and vegetables prepared with whole eggs, cream or high-fat cheese; cream soups.

Meat, poultry, seafood, nuts, dried beans and peas, eggs

Good are chicken and turkey, without skin; lean beef, veal, pork, lamb; fish and shellfish; meatless or low-meat main dishes; egg whites. Avoid prime-grade and other heavily marbled meats; goose and domestic duck; organ meats.

Fats and Oils

Good are vegetable oils, margarines. Avoid solid fats and shortenings; chocolate, coconut, coconut oil, palm oil, palm kernel oil.

Desserts, Beverages and Snacks

Good are raw vegetables, fresh fruit; plain popcorn, pretzels; ice milk, sherbet.

Avoid deep-fried snack products such as potato chips; cream or whole milk; coconut.

Toronto Star (ON)
FIN
FOOD, Wednesday, January 15, 1986 272 mots, p. D6

Spicy green dressing adds lots of flavor to Italian fish dishes

If you mention Italian food, most North Americans think of antipasto, minestrone and pasta. But these are only a small part of Italy's varied fare.

The country is a great one for soups, including such delicious ones as Venetian fish soup and a thick potage of macaroni with beans. Both can serve as meals in themselves.

For the main course, Italian taste ranges through many specialties, from veal chops rolled in grated Parmesan cheese to pork chunks stewed with celery.

Italian dairy dishes vary, but one favorite is eggs poached in chopped tomatoes that have been sauted with spices.

There are many other imaginative dishes, such as pancakes stuffed with sausage meat and spinach.

While Italians put a great accent on pasta, they also enjoy many rice dishes, including one cooked with white wine and bouillon. When they do eat pasta, most Italians do not limit themselves to variations of tomato sauce, as we often do. They are also fond of sauces made from clams, anchovies and a spicy green dressing with black olives, capers and chili peppers. Here is a recipe for this green sauce, which goes well on fish dishes. Salsa Verde Piccante

1/2 cup minced parsley

1/2 cup diced celery

1/4 cup chopped almonds 2 tbsp capers, drained and chopped

1/2 cup fine dry bread crumbs black olives, pitted and minced 3 tbsp olive oil Juice of 1/2 lemon 1 tbsp wine vinegar Salt and pepper 1 tsp crushed chili pepper

1 tsp minced chives Mix all ingredients thoroughly, and serve over fish.

Toronto Star (ON)
FIN
ENTERTAINMENT, Wednesday, January 15, 1986 393 mots, p. F4

Omelettes a fine art

Kathleen Sloan Toronto Star

There is no shortage of fresh ingredients in the dishes served at Cafe Du Marche. And no stinting on portions. Lunch ordered here was excellent value and quality.

The cream of carrot soup ($1.75), which was featured as the soup of the day, was thick and rich but more reminiscent of a tomato bisque than a carrot concoction. But my omelette . . . oh, my omelette ($4.50). Someone in this kitchen has got omelette-making down to a fine art. It was filled to bursting with sweet ham and melting swiss cheese, and was the definition of perfection. It was preceded by a pretty butter lettuce salad ($1.60) dressed with a fresh vinaigrette that was full of flavor and freshly chopped parsley.

Entree No. 2, chicken basquaise ($5.35), was a remarkably generous portion of grilled chicken, blanketed in a bright tomato and onion sauce. The meat was moist, the sauce not too overpowering, and the rice accompaniment hot and perfectly cooked. A great deal.

The menu is replete with omelettes of many descriptions, wonderful-sounding sandwich combinations, salads like nicoise, mixed vegetable, cucumber and tomato, and a special that day of stuffed zucchini - pretty green boats filled with beef, tomato and topped with crusty melted cheese.

As a result of what must have been at least four eggs in the omelette, I had little space for what I eyed when first entering the restaurant. Those glass cases filled with colorful fruit and custard pastries that cried out to be eaten. Or at least taken home to be devoured later. (The cafe does a brisk take-out business.)

Well, I went for the small almond tart (95 cents) with its bed of sweet custard, and loved it. It was the simplest one to choose, with the others swaying under the weight of glazed strawberries, apricots, and kiwi. Our bill, with a half litre of white wine, including tax and tip, came to $34. - Kathleen Sloan

The Star's daily restaurant review

TABLE FOR TWO Cafe du Marche 45 Colborne St. 368-0371 French fare; seats 58; take-out available; open from 8 a.m. to 7.30 p.m., Mon. to Fri., and Sat. 8 a.m. to 3 p.m.; closed Sunday; maximum entree price $5.35; no-smoking section; no wheelchair access; accepts cash and personal cheque, but no credit cards.

Toronto Star (ON)
FIN
NEWS, Thursday, January 16, 1986 1045 mots, p. A1

Buxbaum says wife forgave infidelities

Heather Bird Toronto Star

ST. CATHARINES - ST. CATHARINES - Helmuth Buxbaum testified today his wife forgave him for his infidelities and once agreed he should support an illegitimate child.

Buxbaum told the jury he went out once with a woman who was employed at the nursing home he and his wife owned and he had sex with her on only that one occasion in 1970.

Several weeks later, a social worker phoned him and asked to see him privately, Buxbaum said.

"She told me (the woman) was claiming she had gotten pregnant from me . . .I think she wanted to meet and discuss it."

Buxbaum signed a document that day agreeing to pay the woman money and then went home and told his wife, he told the jury.

"I told Hanna that I loved her and I was sorry that it happened and that it wouldn't happen again."

The millionaire said he and Hanna paid the woman $60 a week for a year-and-a-half until she married another man, who adopted the child.

Before that incident, Buxbaum said, he had only been unfaithful on one other occasion with a prostitute.

Sexual liaison

"Well, I felt very guilty about this whole thing and asked Hanna to forgive me, and she did."

However, Buxbaum said, his infidelities did not end there. In 1971, he formed a relationship with his secretary while Hanna and the children were in Florida six months of the year.

He said he never considered leaving Hanna but said there was "more experimentation" in his sexual liaison with his secretary.

He said he felt guilty about that relationship and asked his wife's forgiveness. "I told her about it when it was over . . . we decided not to go and live in Florida any more."

He told the jury his wife was the "best friend" he ever had.

Buxbaum is charged with the first-degree murder of his 48-year-old wife. She was gunned down at the side of Highway 402 near London on July 5, 1984.

Yesterday, he took the stand for the first time in the three-month trial and maintained his innocence.

It was the moment the hushed, packed courtroom had been waiting for.

"Did you hire Rob Barrett to kill your wife, Hanna Buxbaum?" defence lawyer Edward Greenspan asked.

"No. No," the millionaire nursing-home owner replied.

Under intense questioning, Buxbaum told about his life - a classic rags-to-riches immigrant's tale - while his three oldest sons listened from the front row.

Buxbaum, 46, began testifying just after lunch.

The crown's case against him had lasted nine weeks.

Robert Barrett had testified he hired Mrs. Buxbaum's killers at Buxbaum's request.

Barrett is serving a 10-year prison sentence after pleading guilty to conspiring to murder Mrs. Buxbaum.

His life story

Buxbaum told his life story in painstaking detail as Greenspan questioned him about his childhood, his immigrating to Canada, marrying his wife and opening his first nursing home.

Buxbaum said he was the youngest of 10 children and was born in East Prussia on March 19, 1939.

He said the family spent some time in refugee camps and that "life was hard," because they lived on Russian-occupied soil.

During his teen years, Buxbaum lived at school and had ex-Nazi officers for teachers, the court was told.

He said he came to a decision during those years.

"Some day I would emigrate to another country . . . to build up my life, my future and my family."

At 19, he followed his parents to Canada and escaped being drafted into the Austrian army. He arrived in Quebec city by boat on Dec. 18, 1958, without any money and only one pair of shoes.

His first job

Buxbaum said he moved to Kitchener but was unable to find a job. His brother, Isbrandt, found him work as a miner's assistant in Elliot Lake in 1959.

Buxbaum testified he started taking correspondence courses to upgrade his education as he learned to speak English. In 1960, Buxbaum's mother and the mother of Hanna Schmidt from Kitchener decided the young people should meet each other.

"My mother felt Hanna would be a very good wife for her son Helmuth," Buxbaum said.

The young miner and a friend made the 8-to-10-hour drive to Kitchener to visit with the Schmidt family. Buxbaum said at first he wasn't sure he wanted to get serious and thought his friend might be interested in Hanna.

After spending a weekend, he and Hanna started corresponding regularly.

Hanna was a "young girl" when her family immigrated to Canada and had been working at J.M. Schneider's meat-packing plant in Kitchener for about eight years when the couple decided to get married.

Buxbaum said they had a mainly "spiritual attraction" because they shared the same faith.

In 1960, their lives rotated around the church and neither smoked or drank.

"We both wanted to have children and we both realized I had to have more education," Buxbaum said.

They married on June 10, 1961, and he was "very much in love with her."

The couple were able to purchase a house in Kitchener immediately because Hanna had saved money, Buxbaum said.

She continued to work at the meat-packing plant while Buxbaum worked at Kitchener's water commission and studied for his Grade 13 diploma.

His early ambition

He said he wanted to be either a doctor or a teacher and their dreams were to become medical missionaries.

He received a diploma in 1963 after the birth of Paul, their oldest son.

The family moved to London so Buxbaum could enrol in the pre-medical program at the University of Western Ontario.

The millionaire said the course was "very difficult," and he was forced to withdraw at Christmas.

"It was an upsetting time for me because I felt I had been a failure."

Buxbaum said he continued to go to school and obtained his bachelor of science degree in 1967 and was teaching adults part-time.

While he was going to school and working, the couple were able to save down payments on a three-suite apartment building in Kitchener and a farm in Komoka through thrift and self-denial, the jury was told.

Buxbaum said he was determined to pay off one of his mortgages because then he'd "have leverage to borrow to go into business" for himself.

The trial continues.

Toronto Star (ON)
FIN
ENTERTAINMENT, Thursday, January 16, 1986 126 mots, p. B1

It's too bad Jimmy Dean didn't heed his own advice

REUTER

DALLAS - DALLAS (Reuter) - Singer Jimmy Dean, who wrote "Big Bad John" and a poem called "Never Go Into Business With Kinfolks", has been ordered to pay his brother $500,000 for causing him mental anguish in a feud over the family sausage business.

A federal jury in Dallas yesterday awarded the damages to Don Dean, 55, who was president of the Jimmy Dean Meat Co. in the 1970s.

The jury found that Dean caused his brother "mental anguish" by blaming him in a newspaper interview for troubles at the family sausage business.

The remarks by the 57-year-old singer violated a 1980 settlement of a slander suit in which he promised not to talk about his brother.

Toronto Star (ON)
FIN
NEWS, Friday, January 17, 1986 234 mots, p. A6

Passengers wait after vandals disable GO train

Metro police are looking for two vandals who damaged a GO Transit commuter train and delayed about 1,600 Oakville and Hamilton bound passengers.

The empty train, steered by remote control from the rear, stopped at Scott St. before picking up passengers at Union Station Wednesday.

GO Transit officials said two people were seen in the locomotive at the front of the train. They shut down the engine, applied the emergency brakes and damaged door controls. Beauty pageant dubbed 'meat market'

Ninety women had entered the annual Miss North York Pageant - which one alderman called a "meat market" - when entries closed yesterday.

Preliminary judging takes place Monday and the finals will be held Feb. 7. Prizes include a $1,000 diamond ring and a dream vacation.

But if Alderman Marie Labatte has her way, this will be the last time the annual beauty pagent will be held. "It's about time we ended this degradation to women," said Labatte, who is asking the city's Board of Control to cancel next year's "meat market." Toronto trustees want day meetings

Toronto school trustees, tired of facing major decisions in the wee hours, may abandon traditional night sessions for daytime board meetings.

A task force will review the pros and cons of switching the once-a-month meeting from its 7.30 p.m. slot, board chairman Ann Vanstone said yesterday.

Toronto Star (ON)
SA1
NEW IN HOMES, Saturday, January 18, 1986 842 mots, p. E25

Computerized appliances ease chores at home

Connie Lauerman Chicago Tribune

CHICAGO - CHICAGO - Alas, a robot that cleans, cooks and irons shirts has yet to be invented.

But the computer revolution and other electronic technology have spawned a refrigerator that checks its own vital functions, a "programmable" microwave oven that commits cooking plans to memory, an iron that "communicates" with blinking lights and a warning beep, and a sensor-equipped dryer that shuts off when the clothing is dry.

"The greatest impact of computerized technology and scientific advances that have filtered down to homemakers is in the kitchen and laundry room," says Ruth Katz, a New York-based consumer consultant.

"Each appliance has undergone a change, whether being programmable or self-diagnostic or being a two-in-one product," says Katz.

"In the kitchen we're seeing it with microwaves and other kinds of cooking apparatus geared toward people who are busy and active.

Oven weighs dish

"I think manufacturers are listening to consumers and giving us what we want, even if it's something as simple as a toaster with cool exterior sides. It makes you wonder why didn't we have this before." Other examples, according to Katz: * A computerized microwave oven in which "you put the cooking vessel on the shelf and the oven weighs it. Then you take it off, add potatoes, for instance, and put it back on the shelf. It calculates the difference and you press a button. "It then will do all the calculations and tell you how long to cook it. You also can program it before you leave home and your cooking will be done by the time you return. You cannot, however, put in meat and vegetables, too. It doesn't have separate chambers, but I think that would be the next advance." * The Ultra Chef, an '80s high-tech version of the familiar slow cookers, resembles a skinny rocket poised for take-off. A very sensitive "thermoster rod" able to deliver heat to the areas that need it most. Katz says the appliance can easily turn frozen meat, fresh potatoes and a combination of fresh and frozen vegetables into a stew. "It's very expensive but for someone who doesn't cook, it could be the answer for dinner. * A state of the art, energy-efficient refrigerator with a diagnostic panel that will signal first with a blinking light and then with a loud beep-beep if the door has been left ajar.

It also will signal if the power supply has been cut off, if the temperature is rising or falling in either the freezer or refrigerator or if the icemaker is jammed and internal damage is imminent.

'Feels' dryness "It doesn't waste energy telling you the time of day or the date, things you don't need," says Katz. "Still it's a large unit and a little more expensive than standard refrigerators." * A programmable washer that determines the length of the washing cycle and water temperature according to type of fabric and weight of the load. * A clothes dryer with electric sensors that "feel" exactly when the load is dry and shuts off, saving energy and helping to prevent wrinkling of polyesters and blends. * A new generation of irons with "thermosters" that signal with a blinking light or loud beep if the iron has been left in its heel rest for 10 minutes or so (exact time will vary, depending on brand). If you don't come back in 30 seconds to move it, it shuts off.

"It was designed for all those times people have left the iron plugged in and gone to work and forgotten about it," says Katz. "And if the irons are in any other position besides upright, most of them go into a turn-off mode automatically in 30 seconds. "So you could actually have an emergency with your baby and leave the iron on a silk blouse without burning it." * A programmable sewing machine that takes the guesswork out of home sewing. Sleek as an Italian sportscar, one model includes a set of cassettes. "With a touch of a button you can do what took your grandmother hours to do," says Katz.

Lower prices

"You insert the cassette for joining (making a straight seam), you tell it you're using medium-weight cotton, then it lights up along its back panels, indicating the type of needle, the particular stitch length and the type of presser foot you need. It does everything but cook dinner."

As with most state of the art electronic products, these appliances tend to cost more than their simpler counterparts. But Katz believes that, as has been the case with video cassette recorders, price breaks will occur as the appliances move into their third and fourth generations.

If the product will save you time or you don't mind paying for convenience, she notes, it may be a good buy for you.

Gimmicks, however, should be avoided.

"A lot depends on what your needs are," Katz says. "For example, a can opener that includes a radio is to me a waste of money. But the can opener with a pencil sharpener included would meet my needs."

Toronto Star (ON)
SA1
TRAVEL, Saturday, January 18, 1986 690 mots, p. G14

Puerto Rico offering government-run inns in the Spanish style

Horace Sutton Toronto Star

JAYUYA, Puerto Rico - JAYUYA, Puerto Rico - The inn is in. That's the word on this tropical island once known for the casino-glitter of San Juan and a sprinkling of beach resorts the likes of Dorado and Cerromar (now Hyatt-operated) and Palmas del Mar in the east end of the island near Humacao.

Casting a covetous eye on the fondness travellers have shown for the paradores of Spain and the pousadas of Portugal, the new regime in Puerto Rico has strung together nine paradors (English spelling) all over the island - some tucked away in the mountains, others overlooking the sea. All the inns, ranging from seven to 40 rooms, are government-owned.

Each must maintain set standards. Each, for instance, is managed by a husband-and-wife team, no single managers. All managing families must reside on the property. For the vagabond in Puerto Rico who has only known the bustle of Condado, the paradors are a revelation and a retreat, as well as a relief from big city hotel prices. Forty dollars a night might be an average going rate.

Set menu

In addition to the paradors the government is also organizing a selection of paradores gastronomica, native-style restaurants serving Puerto Rican cuisine and offering a set menu.

To reach this town high in the mountains of the Cordillera Central in the middle of the island took nearly three hours on roads, sometimes winding past waterfalls, into jungle patches, and over mountains covered with a broadloom of green.

We came at last to the Hacienda Gripinas, a centuries-old coffee plantation, once the house of the owner. Now it is a parador with 19 rooms, modest but with private baths. The tariff is agreeable enough - $30 for two, with meals extra. The parador sits in a welter of royal palm trees, red ginger plants, breadfruit trees, hibiscus and borders of impatiens.

Visitors can survey all this from a rocking chair on the porch. Those more active can stroll down to the large slate-blue swimming pool set into the tropical greenery. The peaks of the Cordillera Central loom in the foggy distance. Sunday lunches are served around the outdoor bar and on a terrace overlooking the pool. The bartender makes pina coladas of 151-proof rum and warns that matches shouldn't be lighted near these drinks.

The $6.50 Sunday lunch was a spread of baked chicken, conch stew served over rice, and roasted goat meat which has become - although it was not realized here - the latest fashion in high-style restaurants on the mainland.

This was the centre for the Taino Indians who were the native Puerto Ricans when the Spaniards arrived to colonize the island. They left inscriptions which can be seen at La Piedra Escrita, an enormous boulder in the Coabey River. The Tainos, like the Mayas of the Yucatan, played a sort of ball game and a 700-year-old Taino Indian Ceremonial Park is half an hour away at Utuado.

Jayuya, a town of 3,800, was named for a Taino chieftain. Its mountain will seem cool to anyone lately arrived from the San Juan beaches. Here bamboo grows, along with avocado trees, guava and the flamboyan.

Those who prefer the sea may choose Parador Vistamar, 35 air-conditioned rooms overlooking the Atlantic Ocean. It is located at Quebradillas on the north shore of western Puerto Rico. Besides a pool, it also has tennis courts and live music on weekends.

Also in Quebradillas, Parador Guajataca has 38 rooms with balconies hanging over the Atlantic, pool, tennis and a creole buffet Friday nights. The historic town of San German in the southwest corner of the island offers repose in Parador Oasis - 24 air-conditioned rooms. Phosphorescent Bay, which lights up with darting fish after dark, is 15 minutes away.

For parador reservations or a booklet listing all the paradors write Paradores Puertoriquenos, 1290 Avenue of the Americas, Sperry Rand Building, 22nd floor, New York, N.Y. 10104, or telephone (212) 541-6630. In San Juan: 301 San Justo St., P.O. Box 4435, Old San Juan Station, San Juan, Puerto Rico 00905, or telephone (809) 721-2400.

Toronto Star (ON)
SA1
TRAVEL, Saturday, January 18, 1986 880 mots, p. G7

Two looks at Venezuela's Margarita Island The food is great in this lush isle

Mary McGrath Toronto Star

MARGARITA ISLAND, Venezuela - MARGARITA ISLAND, Venezuela - Margarita Island is not quite the "pearl of a place" the brochures say it is but its sunshine, unspoiled beaches, wonderful seafood and budget prices make it an appealing vacation spot for many Canadians.

Venezuela last year came on the Toronto package tour scene in a big way, in the search for new places.

Margarita Island is 38 km northeast of Venezuela's coast. It has natural pearls, green mountains, lagoons, more than 50 beaches, lush valleys, historic sites from the war of independence from Spain and some colonial architecture. The town also has some squalid housing. Immense building projects halted when the bolivar was devalued help to give an unfinished look.

Until large-scale tourism started, the island was largely a local vacation spot and place for Venezuelans to buy duty-free U.S. and European goods. Its commercial capital, Porlamar, is a five-minute cab ride from the 500-room Hotel Margarita Concorde.

Margarita Island has been known for its natural pearls since the time of Columbus. Visit "the pearl man", Don Juan Avila Guerra, before you buy. He sells pearls from his home, Casa Avila, on Calle Gomez near Boulevard Guevara, a shopping mall that runs from Plaza Bolivar to the wharf. It's also wise to learn something about pearls and approximate prices before you leave home.

Shops on the mall and nearby streets are good places to look at pearls, watches and gold jewellery to get an idea of prices before venturing to the very up-scale shops on Avenue 4 de Mayo and Santiago Marino.

The latter neighborhood is high class. Good shoes are well-priced and you can get clothes by designers like Mario Valentino and Nina Ricci for less than you would pay at home. Browsing is pleasant whether or not you buy.

Porlamar's several good restaurants are about a $2 cab ride from Hotel Margarita Concorde. Food is reasonably priced; service is friendly and polite. A steak or seafood dinner with a glass of imported wine and the added 10 per cent service charge is rarely more than $10 or $12. Lobster dinners run a bit more. Many restaurants throw in a free drink. At least one person at most restaurants speaks English.

Bustling Martin Pescadore on Avenue 4 de Mayo is popular with both Venezuelans and tourists. The menu has several pasta dishes, steak, chicken and seafood and the best cup of coffee in town. Fish and meat portions are very large so don't order a heavy appetizer unless very hungry.

La Casa de Ruben, a favorite of mine, is on the same street. The house salad is a huge plate of sliced tomatoes, hearts of palm, beets, carrots, cucumber and avocado dressed in vinaigrette. I was very pleased with the grilled snapper that came with creole sauce, rice and plantain. The house drink called Champurrio is free if you have a coupon and very good.

The popular restaurant at Hotel Maria Louisa on Avenue Raul Leoni offers a complimentary Spanish coffee after dinner and the owner strolls about serenading diners. Grilled fish with garlic sauce was good but a little overcooked.

El Chipi on Avenue Santiago Marino is probably the poshest restaurant in Porlamar. Do not miss the generous heart of palm salad. Juicy shrimp in tomato sauce with green and black olives and rich chocolate cake were delicious.

Hotel Margarita Concorde sets up a grill, salad bar and dessert buffet around its pool each evening. I enjoyed the grilled giant shrimps so much I had them again the second time I dined there.

At an excellent restaurant by the pool, La Restinga, a continental breakfast of very good homemade rolls, fruit and coffee is about $1.50. Oyster lovers often head to the hotel's small beach at lunch time. Vendors sell a dozen oysters and a beer for just a little over $1. They also sell blue pearls, sun glasses, shell necklaces and hats.

Exploring the island is easiest by rental car but there are several good guided tours. A boat tour cruises through the mangroves of La Restinga Gardens and then on for swimming at one of the world's longest beaches. You may run into a few ill-mannered boys at the dock asking for money. Begging is rare; it was the only time we were approached.

Each Wednesday and Saturday there is a full day tour to Caracas. An overnight trip to Canaima Jungle for outdoor types includes a view of famous Angel's Falls.

Margarita Island is still struggling to handle crowds smoothly but Ontario tourists I talked to had few complaints. Problems included: Long waits to clear customs, trying after a long flight; hotel rooms a little shabby though very clean; some complained rooms were noisy; many guests couldn't get enough hot water for a shower at peak times.

But the politeness and helpfulness of the staff more than made up for these. Tennis, towels at the pool, evening movies are free. GUIDEPOST

Carousel's one-week packages to Margarita Island are going for $449 to $849 (plus hotel tax and service charge), rate depending on time of year. Carousel says more than 12,000 people have booked already and 90 per cent of its space is gone.

Toronto Star (ON)
SUN
PEOPLE, Sunday, January 19, 1986 1436 mots, p. D8

The assistant DA they love to hate

Clifford Terry Chicago Tribune

Dan Fielding, the assistant DA on NBC's Night Court, is not what you'd call a model citizen. He is cruel, insensitive, sexist, self-centred and miserly. And that's on his better days.

Other characters on the Thursday-night series on NBC have called him everything from "a slug" to "an inconsiderate, diseased piece of vermin meat."

On one episode, when a midget asks directions, Fielding answers, "First left, take the corridor and then follow the Yellow Brick Road." Learning that Bull Shannon - the show's massive, bald bailiff (Richard Moll) - has a girlfriend, Fielding snorts: "Oh, really. Animal, vegetable or mineral?"

He is a man who says he would kill for the Nobel Peace Prize and, when asked why, answers, "Career advancement." When he is down, he is - in his own mind - never out. (After a blonde tells him, "I'd rather sleep with Attila the Hun," he comes back, "So sex isn't out of the question?")

If he is a hustler, he is a cheap hustler. "Ever been to the Russian Tea Room?" he asks a would-be date over the phone. "That's the one - Old World charm, celebrities, fabulous food . . . Okay, there's a Wimpy's about a block over. . . ."

He is "ignorant, bullheaded and just plain stupid," says Harry Stone (Harry Anderson), the fedora-wearing judge who presides over a parade of wacko defendants and will himself stick salt-shaker tops in his eyes to impersonate Vincent Price in The Fly. However, he adds, there is still something about Fielding that is "salvageable." (Indeed, the creep is not all bad. When a young, smart-mouth shoplifter gives his name as "Batman," the prosecutor asks the judge, "Permission to smack him around a little, your honor?")

'Very scared'

Ever since the daffy sitcom went on the air two years ago this month, Dan Fielding has been played by John Larroquette, who says in a phone interview, "I try to put as much John Cleese in him as I can, and I try to walk like Walter Matthau.

"I see Fielding as the kind of fella who will grow old and find himself living all alone in an apartment full of cats and wonder how the hell he got there. He's not very equipped at dealing with life - the socialness of life. He's very scared, insecure, pompous and arrogant at the same time. He either feels completely superior to one or completely inferior; he never feels like an equal. And, of course, he's a complete chauvinist.

"Like most of us, his intentions are good, but his actions betray that. When he's really pinned against the wall and everyone's pointing at him, he will admit the fact that he is a raging a------, and he's sorry. And as soon as they turn around, he flips them off and continues on his way. That's because it's a sitcom. Consequently, a character for 21 minutes can indeed change 180 degrees from his real raison d'etre, but by the 22nd minute, he must be back to who he is so the audience knows that all is well, that next week he'll be a jerk again. You know, what would have happened in the third season if Archie Bunker had shot Edith and married Pearl Bailey? It just wouldn't be the same thing."

Larroquette was reared in New Orleans, right outside the French Quarter. It was, indeed, a cosmopolitan, not to say bizarre, upbringing. "At Mardi Gras every year I was always exposed to people from other places - guys from Florida wearing white patent-leather shoes and toilet seats around their necks."

In his senior year in high school, he took first place in a statewide interpretive reading contest and won a partial scholarship to Louisiana State University, which he turned down because it would have been "boring." It was 1966, and since "Viet Nam was in the Top 10 with a bullet," he joined the Navy Reserve. "I wasn't an anti-war protester or anything. I just didn't want to get shot. At 6 feet 5, I thought it would be ridiculous to try and hide in a rice paddy."

'Comedy history'

After his tour, he worked as a counterculture disc jockey for a radio station in New Orleans and then went into the record-promotion business, first in New Orleans, then in San Diego, where he signed on with a little theatre group. "I thought, 'You have to do this. You don't have a job, it's 1973, the '60s are over, there's no more good acid around.' My first thought was to go home, start a theatre and become a missionary for art. Then I thought, 'Wait, you're right here in California, 120 miles from Hollywood.' So I decided to head north and become a mercenary for art. I started acting in local theatres, and the rest is comedy history."

There was a season in the daytime soap Doctors' Hospital, followed by "the usual rounds - a guest psycho on Kojack, the poor, pathetic patient who dies on the opening credits of The Love Boat. " There was also the 2 1/2-year stint as one of the misfit World War II flyers on NBC's Baa Baa Black Sheep, followed by several feature films, the most notable of which was Stripes, the 1981 Bill Murray vehicle in which Larroquette played an Army captain.

Then, three years ago, he got the role in Night Court - "the same way most actors get jobs in town: I slept with the producer . . . No, actually, the casting director had seen Stripes and called me in."

Larroquette has been so good in portraying baseness that last fall, in one of those show-biz upsets, he won an Emmy for best supporting actor in a comedy series, beating out such heavy competition as Michael J. Fox (Family Ties) and George Wendt (Cheers).

"I was shocked," he recalls. "And, holding that statue, I realized the work, the years . . . I mean, I'd come through some pretty devastating times."

The reference, he will admit when prodded, is to his struggle with alcohol. "The way I drank, I'd go into a bar at 6 p.m., look at the bartender and say, 'Give me a martini and call the cops.' Once any alcohol was in me, I had no control over how much I drank or when I would stop. I'm sure it had a lot to do with my career's being at a low ebb. Strangely, I still worked, showed up on time and all, but you wonder how good the work really was. When I look at Stripes now - I was loaded most of the time during that film - I see some stuff being kind of sloppy.

"A friend once told me: 'I drank because I loved the guy that used to show up when I was drunk. All of a sudden one day he stopped showing up, and this real big, ugly s.o.b. came instead.' That's basically what happened to me. I saw myself one particular night four years ago and I said, 'You've lost the battle of life. What are you going to do?' I figured the best way was to go cold turkey - pull the plug in the jug. From then on, it was a slow rebuilding, not only of brain cells but of life. If I hadn't stopped, I'd probably be dead - falling asleep at the wheel one more time."

Larroquette lives with his wife and 15-year-old daughter and 8-year-old son in Malibu. "Those years were devastating on my family, mostly because of my absence; they were worried about where I was. It isn't that I was violent. I wasn't the kind of guy who came in and broke furniture or raped daughters and beat sons."

His plans call for making more theatrical films during the TV off-season. "In some way," he reflects, "I think in some ways television is doing a better product than motion pictures. Most films today are filled with pimply-faced kids trying to find a town where they can dance."

He also, one supposes, will be accepting even more plaudits. "What was really great at the Emmy ceremony was that the impostor didn't show up. You know, most of my life this guy has been following me around, whispering in my ear, 'Look, they're going to find out who you are and they're going to leave.' But this time there truly was no shadow behind me. Before, I would have gone, 'Oh shucks, oh shucks,' and now, finally, I was willing to just accept the honor."

Toronto Star (ON)
FIN
ENTERTAINMENT, Monday, January 20, 1986 424 mots, p. D3

Great food and mood

Jack Miller

We first encountered a Pat and Mario's in the Venture Inn on Lakeshore Rd. near the Burlington beach strip and this one, in the new sister hotel on the Airport Strip, seemed identical in mood and food.

These places are all chrome and glass and neon, with soft-rock music (mostly drums) beating unceasingly from the speakers lining the walls. If they'd put in a dance floor, each spot would be more disco than eatery and the crowd is right for that, with both staff and clientele looking to be mostly in their 20s.

We started with a tomato-vegetable soup of the day ($2.25), which was thin and medium weak, and a dish called meatballs gondola ($4.95, including garlic bread) that was supposed to be mostly small meat balls. I gave it good marks - much better than the soup.

Main dishes were pallo al bistro and canneloni. The first, at $7.95, centred on a superbly tender and tasty chicken breast under a coating of melted mozzarella cheese, with spaghetti and a sharp tomato sauce on the side. The canneloni was ordered with mushroom sauce, which turned out to be a regular tomato-meat sauce with a few mushrooms. The canneloni was okay, the sauce was better.

Luckily, almost all dishes are available in a smaller luncheon size. The canneloni was ordered in this size ($4.95), which turned out to be a good idea since the meatball starter had been so filling.

Dinner had been generally a winner up to this point but it got better still at the end. One of us had a $3.95 ice-cream cocktail with ground-up oreo cookies in it. It was thick enough to eat with a spoon. The other had a $2.75 piece of chocolate fudge cake that proved old-fashioned dark, thick, heavy, and delicious.

House wine, which we declined this time, is available in both domestic and imported brands. On this day, the import was Piat D'Or, at $3.75 for an 8-ounce glass or $12.50 a bottle. The bill, with tax but not tip, was $30.93.

TABLE FOR TWO Pat and Mario's 925 Dixon Rd. 674-3031 Italian cuisine; seats 225 (plus more in the bar); entrees $4.50 to $11.95; open seven days, 11 a.m. to 1 a.m. Monday through Saturday, for Sunday brunch 11 a.m. to 2 a.m., with regular menu Sunday 2 p.m. to 11 p.m.; full licence; wheelchair access; no reservations; free parking; takes major cards.

Toronto Star (ON)
FIN
FOOD, Wednesday, January 22, 1986 441 mots, p. D20

Chicken soup takes on flavor with greens

Man has always been a hunter and among his earliest prey, more than 3,000 years ago, was a small jungle fowl, later domesticated - the chicken.

The Romans served chicken dishes at their banquets and, centuries later, the bird began appearing on dinner tables in France. Shortly after 1600, settlers brought the fowl to America, where it has been a prime source of food ever since.

Chicken soup seems to be a universal favorite, and over the years immigrants from many parts of the world have brought their favorite recipes to the New World.

All chicken soups are based on one key ingredient: chicken stock. It can be made from meat taken from almost any part of the bird.

Legs and thighs have a full flavor. You can also use wing tips, backs and giblets. But if you want a clear broth, do not include liver, because it clouds the stock.

Simmer the stock over low to medium heat to develop the taste. Chicken bones give a full flavor and should be included in the pot until the stock is ready.

If you wish to freeze the stock for future use, place it in quart-size or larger containers. Well covered, it can keep for three or four months.

If you are making a chicken vegetable soup, make sure the greens are fresh, and do not freeze the mixture after they have been added.

Most soups do gain flavor, however, if stored in the non-freezer part of the refrigerator for a couple of days. To seal in the flavor, cover the soup well, leaving the fat on top until ready to serve. Here is a recipe calling for fresh greens. The meat included is already cooked. Chicken Vegetable Soup 1 cup potatoes, cut into 1/2-inch strips 4 cups chicken stock or broth 1 tbsp dry sherry 1 tsp salt

1/8 tsp pepper 1 cup onions, sliced thin 1 cup carrots in 1/4 by 2-inch sticks 1 cup celery in 1/4 by 2-inch sticks 1 cup fresh green beans in 2-inch pieces 2 cups cooked chicken in julienne strips

1 cup zucchini in 1/4 by 2-inch sticks

In medium saucepan over medium-high heat, bring potatoes to boiling point in enough salted water to cover. Cook potatoes five minutes, drain and set aside. In large saucepan, heat stock and sherry to boiling. Season with salt and pepper. Add onions, carrots and celery and simmer five minutes. Stir in green beans and chicken and heat soup to boiling. Add zucchini and potatoes and simmer one minute longer. Serve or keep in refrigerator.

Toronto Star (ON)
FIN
FOOD, Wednesday, January 22, 1986 986 mots, p. D2

World cup a challenge for Canada's top chefs

David Kingsmill Toronto Star

For the past 15 months, Canada has reigned supreme as the nation with the finest chefs, a mantle won in October, 1984, at the World Culinary Olympics in Frankfurt, West Germany. Next week comes the first test, the World Culinary Cup in Luxembourg.

The World Cup challenge is second only to the culinary olympics in prestige. Like the olympics, it is held every four years. At 20, it's not as old as the culinary olympics, which date back to 1896, but it is regarded highly enough that 25 nations will compete and several have been turned away for their lack of expertise.

The Canadian team is not the same one that won the olympics in '84. At that contest, Henri Dane led a largely British Columbia team to the championship. The new Canadian National Team is led by Hans-Ulrich Herzig, executive chef of the Prince Hotel in Toronto. It was Herzig who led the Toronto Escoffier team to Frankfurt, where it made a clean sweep of gold medals in the regional competition, as well as winning an over-all grand prix gold and a personal honor for Herzig. In short, the Herzig team was judged perfect.

On Herzig's Toronto team was Neils Kjeldsen, executive chef of the Four Seasons Yorkville, who will take part in the World Cup. Takashi (Tony) Murakami of Winnipeg's St. Charles Country Club, who was on the winning olympic team in '84, is on this one, too. Pierre Pedeches, executive chef of Montreal's Grand Hotel, was on the Quebec regional team in Frankfurt, was its captain in 1980, and now joins the national team, as does Georges Chauvet, who is team manager and president of the Canadian Federation of Chefs de Cuisine.

The general apathy that surrounded the '84 victory is still, I sense, with us. More people don't know we're the olympic champions than do. And those who do tend either to disbelieve it or pass it off as a joke. We all know the great cuisines of the world are French, Italian and Chinese, don't we? How can we take Canadian cuisine seriously, or even Canadian chefs?

The apathy is made worse by the attitude of those who should know better. The only television coverage of the olympics from the start was by ABC in the United States. When the Canadian Broadcasting Corp. found out the Canadians had won, they rushed a crew to Frankfurt, too late to record the actual event. When I returned from Frankfurt, a producer with the CBC's fifth estate phoned me. She wanted to do a "funny piece" on the victory. "Don't you think it's hilarious," she said, "that the Canadian team won and not one of the members was born in Canada?" This from a national television network that should realize that the history of this nation is one of immigration, from the first settlements, to Sir Clifford Sifton and the West, to the continuous growth of Metropolitan Toronto, where WASPs are now a minority.

Well, Pedeches is from France, Herzig from Holland, Kjeldsen from Denmark and Murkami from Japan. But as Chauvet said last week, the chefs may not have been born here but they're Canadians now. They live and work here, they represent the country, and use Canadian products to create their dishes.

Sounds like as good a definition of a Canadian as any.

The other misconception about the olympics and similar competitions largely comes from the same people, who say, "Yeah, but this isn't reality, man. I mean, how can you get serious about chefs creating inedible dishes covered with aspic for show, only to throw them out after the competition? Art it is, food it ain't."

Even world-famous chefs such as Wolfgang Puck look down at food that looks too good. When served, Puck told me, it looks like 25 people have handled it.

Well, it may take 25 ordinary cooks to cook well and also arrange it on a plate to look good. But it isn't difficult for Herzig and his team to do it, either at culinary competitions or in their restaurants, if a meal last week at the Prince Hotel is any indication.

The new Canadian team members tested the two recipes they will be taking to Luxembourg for the "hot kitchen" competition. This is the part where they do cook food to be eaten. They must prepare 100 portions of two dishes, serve them on time, perfectly cooked and presented.

Any good chef can create a great-looking dish, perhaps even something spectacular using the most expensive ingredients. But the rules state that you have to invent and present a dish that can be made in any restaurant kitchen. The dishes have to be economically feasible and should reflect the country's products. A spun sugar peacock can be a beautiful thing to see, but can a chef turn out 34 of them a night when ordered by patrons walking in off the street? Nope. And that's why the French have not done well at these competitions. They are turning out art rather than practical food, spectacular dishes that take days to create, often so expensive and labor-intensive that they are impractical for restaurants.

The Canadian national team will cook two hot dishes in Luxembourg, lobster and veal, and both were served last Wednesday. The lobster dish consists of white lobster tail meat, a perfectly shelled brilliant red claw, a pink quenelle, jet black wild mushrooms and green fiddleheads, all arranged on hollandaise. Yes, the color contrasts are striking and beautiful. And, yes, the tastes are wonderful and balanced. The veal was glazed and stuffed with wild rice and set off by crawfish on the side. The Luxembourg World Cup competition, actually called Expogast '86, is being held Jan. 29 to Feb. 2. Don't be surprised if the Canadian team wins. But don't be surprised if it is largely ignored, too.

Toronto Star (ON)
FIN
SPORTS, Thursday, January 23, 1986 663 mots, p. D8

Olson's career as pole vaulter on the rise again

Al Sokol Toronto Star

Pole vaulter Billy Olson of the Pacific Coast Club is soaring again after being in the pits the past two years.

Olson, who became the first man to go over 19 feet indoors at The Toronto Star Indoor Games in 1983, will be back at Maple Leaf Gardens on Jan. 31 as the man to beat in this popular event.

After Olson reached 5.80 metres (19 feet, 3/8 inches) at the '83 Star Games, life became a downer for this personable athlete. Knee and hamstring injuries kept him grounded for two years and many felt he was finished as a world-class vaulter.

"I heard I was 'used meat' and that's a sad way to be described," said Olson recently after setting a world indoor record of 5.86 metres (19-2 3/4) in Saskatoon.

"You're a valuable commodity when you're on top, but when you're not up there, you're considered useless."

A week after Olson's effort in Saskatoon, the Soviet Union's Surgey Bubka vaulted 5.87 metres (19-3), but that mark was also short-lived. In Los Angeles last weekend, Olson cleared 5.88 metres (19-3 3/8) to establish the existing world indoor record.

Eighth career record

When Olson rode his fibreglass pole over the 19-2 3/4 mark in Saskatoon on Dec. 28, it marked the first time in nearly three years that he owned a world indoor record, but it was the eighth record of his career.

Olson had set seven consecutive world indoor records between Jan. 29, 1982 and Feb. 4, 1983 - his 19-foot-plus vault in Toronto.

Paul Poce, director of The Star Games, presented this year by the Transamerica Life Companies, did not wait for Olson's vault in Saskatoon to forward him yet another invitation to compete here.

"Olson was always on our list," said Poce. "I know injuries have kept him from reaching his potential the past couple of years, but he is a tough competitor and I'd heard he was training very well. Olson has always given us a good effort and he has his own following here."

At the Gardens on Jan. 31, Olson will be competing against former world record holder Wladyslaw Kozakiewicz, the 1980 Olympic Games gold medalist who defected from Poland last year and is now living in West Germany. Kozakiewicz, a former winner at The Star Games, has gone 5.60 metres (18-4 1/2) indoors.

The pole vault field will be challenged by Joe Dial of Oklahoma City, the top U.S. vaulter outdoors last year with a height of 5.85 metres (19-2 1/4). A student at Oklahoma State, Dial was the U.S. college champion the past two years.

Other vaulters at The Star Games include Doug Lytle of Kansas State, the U.S. indoor collegiate champion last year (18-4 3/4); Brad Pursley, of the Pacific Coast Club (18-5 1/2); Jeff Buckingham of Kansas City, the 1985 winner in Toronto with a personal best of 18-7 1/4; and University of Toronto's Ross Girvan, who has bettered 17 feet. Runners of the year

Steve Jones of Wales, who came within one second of equalling the fastest men's marathon time ever, and Joan Benoit, who broke her U.S. record in the women's marathon, have been named Runners of the Year for 1985 by Runner's World magazine.

Last October, Jones won the America's Marathon in Chicago for the second consecutive year, his time of 2 hours, 7 minutes, 13 seconds just missing the world best of 2:07:12 set last April by Carlos Lopes of Portugal. In 1985, Jones also won the London Marathon in 2:08:16.

Benoit, the gold medalist in the 1984 Olympic women's marathon, started slowly in 1985, but then was the first woman's finisher in the America's Marathon in 2:21:21, the second-fastest clocking ever, behind the 2:21:06 by Norway's Ingrid Kristiansen last April at Rotterdam.

Toronto Star (ON)
FIN
ENTERTAINMENT, Friday, January 24, 1986 1004 mots, p. D12

'Dim sum-ma cum laude' at Hsin Kuang

Peeter Tammearu

Unless you've travelled in the Orient, Hsin Kuang is probably unlike the Chinese restaurants you've visited.

Huge stone lions guard the marble, glass and brass entrance. The main dining room is two storeys high and just slightly larger than your average hockey arena.

The decorations are opulent: The room shines with reds, yellows and gold. A gigantic mural dominates one wall and on a raised, stage-like platform at the other end of the room, golden dragons strike menacing poses.

Hsin Kuang, which means "New Dawn," has been open since June and is already rumored to have had a serious impact on an area that has been typified by Formica tables, polyethylene tablecloths and more than one truculent warlord-turned-waiter.

Here, gracious hostesses in cheong-sam (long, narrow skirts, slit on the side) greet you and hordes of waiters (some in suits, some in red-trimmed black jackets, some in yellow and some in white) scurry and prowl through the vast room. Warm towels are given at the beginning and end of the meal. Tables are set with linen and pretty dishes. Plates and utensils are changed promptly and empty dishes are quietly removed.

The over-abundance of staff (there are more than 150 employees) occasionally leads to some confusion. The menu (mostly Cantonese with some Szechuan) is a long one with more than 200 items. In addition to the regular categories, there are listings for sizzling plate dishes, casseroles, abalone and even (though I shudder to think of it) one for North American Chinese food - for those who cannot live without chow mein.

Our party of four ordered some appetizers and soup while we argued about other dishes. We managed to decide the rest of the meal before these arrived, but then a second waiter took the rest of our order. As a result, the soup and one appetizer arrived (thanks to waiters three through six). But the second appetizer never did make it to our table.

though it showed up on our bill. It was removed from the total (by the original waiter - numbers two through six being otherwise occupied). The division of labor makes things more complicated than they need be. The smallest order ($5.50) of a soup of fresh abalone (a type of mollusc) with shredded chicken was large enough to give the four of us two or three small bowls each. It is a moderately thick soup (No. 31 on the menu), filled with filaments and threads of flesh, bits of various fungi and other wonderfully earthy-smelling ingredients.

The waiter announced it was abalone soup with duck and certainly the soup had a nice perfume and richness, which made us supect the kitchen had made a delicious mistake. Feathery deep-fried wontons ($5.95) were interesting because of a not-too-sugary sweet and sour sauce with big pieces of squid, shrimp, barbecued pork, scallops and bits of pineapple and green pepper. This was served separately in a large bowl (and looked like an entree in itself).

The other dishes we tried - shredded beef with ginger and green onion ($6.95, No. 61), Ma Po Bean Cake ($5.50, No. 203) and garoupa ball and onion on sizzling plate ($7.50, No. 47) - were all quite good, but each somehow lacked something.

Later on, I decided that the missing thing was personality: Maybe because of the size of the staff (there are 35 in the kitchen), a certain anonymity occasionally creeps into the food.

The most interesting dish was a casserole of chicken with mashed taro ($5.95, No. 84). Taro is a tuberous root vegetable, whose flesh resembles that of a darkish potato with tiny, dark flecks; its texture is a little grainier, its flavor - a little nuttier. In this dish, the taro is not really mashed: It is in large pieces that are braised with chunks of chicken in a silky, pale sauce. In an earthenware container over an alcohol lamp, it bubbles away furiously at the table. This stew is at the same time both foreign and familiar - and absolutely delightful.

We returned another day for a dim sum lunch. There is a menu for noodles and soup dishes, but you select the rest of your meal from little carts that are pushed around the room, offering the best and most elaborate selection of these small dishes in the city.

Steamed pork dumplings and siu mai are made with real skill and artistic flair - they're not just slapdash arrangements of wonton wrappers and minced meat.

Carts equipped with little stoves arrive at your table. An attendant offers a choice of beef, tripe or squid, then boils it in broth and dishes it up.

But really this is lunch for the advanced student of Chinese food (what we might call the dim sum-ma cum laude). You need to know the procedure and to be aggressive. The people pushing the carts will not stop automatically and don't seem very interested in displaying their wares.

So it helps if you can recognize the Chinese names they are calling out (or if you were a defensive tackle for your college football team).

There is a separate area at the front of the room where a woman tends two large woks and prepares deep-fried items. You go up and select from things like radish cake (a gelatinous cake with shreds of Chinese sausage), shrimp rolls and flat, round cakes that taste like Szechuan dumplings. Give the woman the number of your table and return to it.

A few moments later - as fellow diners are still trying to wrestle some food from a cart - the deep-fried items arrive, fabulously hot and fresh.

The prices are only fractionally higher than in most places in Chinatown. Four of us had a big dinner with two or three beers each for a total of $71.67, including tax and tip. A dim sum lunch, with some special items, cost $17.44 for two. - Peeter Tammearu

Toronto Star (ON)
SAT
MAGAZINE, Saturday, January 25, 1986 1184 mots, p. M3

Oh, for that true tomato taste

David Suzuki

Next week is going to be my last column so I'd like to pack a couple of ideas into this one. I grew up in Leamington, Ontario during the late 1940's and in the summers, we worked on truck farms. One of my vivid memories is picking tomatoes. During the day, we would gorge on them and I would come home at night reeking of tomatoes. When you picked one, held it to your nose and inhaled, the aroma would be overwhelming. The skins were thin and often split open to release buckets of juicy flesh. To me, they are as sweet as peaches. With those vivid memories as my standard, it makes me sick to buy a California tomato today. To be sure, they are free of blemishes, but the also lack aroma and flavor.

I can also remember eggs from those days. They stank! When they were cooked, the yolks were so dark, they were almost orange and they smelled of sulfur. That's why rotten eggs have been so highly favored as missiles in the past: They delivered a terrible odor. Today's eggs, like broiling chickens, are now cranked out the way we mass produce cars, on assembly lines in which every component is controlled and output is geared above all, to profit. Forget flavor and nutrition. It's the most cynical payoff from our vaunted free enterprise system. Perhaps this is just a typical yearning of an oldtimer for the "good old days."

In 1968, the International Congress of Genetics was held in Tokyo and I attended as a Canadian delegate. After the conference, a few of us were invited to Mishima where the National Institute of Genetics is located. We were shown the facilities and at the end of our lunch, two watermelons were brought out for dessert. Remember, we were all geneticists, so here was a chance to show off some genetic strains. The first fruit was enormous, a dark green American watermelon that must have been a metre long. When our host cut it in two, he pointed out that the centre was the sweetest part with about 20 per cent sugar content which fell off steadily to about 14 per cent at the outer edge. (We're all aware that the centre is always the sweetest). Then a Japanese watermelon was brought out with a great flourish. Its outside was beautifully marked, a light green with lovely bands of dark green. But the big surprise was that it was tiny, a third the size of the American breed. When it was cut open, the host pointed out that sugar content was 20 per cent in the centre and stayed at 20 per cent all the way to the rind. That really struck me. To the Japanese, a meal must also feed the eyes as well as the stomach, and the quality of flavor matters far more than quantity.

We have paid an enourmous price for the abundance and uniformity of our food. We lack diversity in appearance and flavor, a reflection of the fact that we are mass producing vast acreages of genetically identical crops. Usually the plants are fashioned for qualities that render them dependent on a highly controlled chemical regime of nutrition and pest control while permitting them to be handled with machinery. Rapid growth, size, storage qualities - these are important traits sought by the breeder to maximize profit. And there's nothing necessarily wrong with that. It's just that it's often accompanied by loss of those qualities of variability, flavor and aroma that make such a pleasure of an activity we are all compelled to do every day. We urban consumers have grown used to having fresh fruit, vegetables and meat year round and seem prepared to pay the price in palatability. I sure do miss those eggs and tomatoes.

* * *

My second mini-essay concerns the current dispute over extra billing by doctors. One of the reasons I left the United States to return to Canada was the fact that we have a system of medical care that attempts to be accessible to all people. We should be very proud of this fact - it is one of the important distinctions that differentiates us from the United States. But I don't want to get into a debate over whether there should be equal access to medical care for all Canadians regardless of socioeconomic position. To me that is not a matter for discussion.

Those doctors who support the extra charges seem to feel that it is some kind of divine right and that state enfringement on their freedom to do so is a repugnant, totalitarian act. I couldn't disagree more. In all of the debate, I've never seen it pointed out that the taxpayer has made an enormous investment in a doctor's career. I never hear doctors talking about the debt they owe to society for their professional position. After all, the entire educational system they were a part of is supported by the taxpayer for the very reason that educated people pay back to society with their skills.

In the university, children of upper income groups receive an education subsidized disproportionately by lower income taxpayers. And once accepted to medical school, a student receives a very expensive education - medical faculty members tend to have higher salaries than the rest of the university community, lower teaching loads, higher research grants, and newer research facilities, all thanks to the taxpayer. The amount of money that medical students pay for tuition is a tiny fraction of the cost of their education, the public pays for most of it gladly to ensure a high quality of product. Once they graduate, medical doctors receive practical training in hospitals with all of the specialized personnel and paraphernalia that come with them. Once they begin to practise, government lab facilities, operating rooms, nurses, are available to the doctor. Again, all of this is made possible through tax money. Where does all that fit into the equation?

I would like to make a modest proposal. Medical admissions officers tell me that for every student accepted to medical school, many more (I've heard up to 10) equally qualified students are turned down. That's because a medical career is one of the most highly prized in our society and competition comes from the top academic achievers. That being the case, I don't see why qualified applicants to medical school cannot be accepted with the agreement that: 1) upon graduation and certification, they will spend two or three years working in positions specified by government (and thus ensure medical care for outlying communities while providing doctors with invaluable training) and 2) they will accept an annual salary. If a candidate balks at that, then he or she can be wished every success and shown the door while the next candidate is ushered in.

It wouldn't take long to effect a major change within the medical community in terms of its priorities and responsibilities that would be much more in line with the society that has made them what they are.

Toronto Star (ON)
SUN
NEWS, Sunday, January 26, 1986 872 mots, p. G11

Guelph chicks alive and well in microwave oven

Jack Miller Toronto Star

They have a new kind of microwave oven at the University of Guelph. If you peer at a chicken inside it, the chicken may peer right back at you.

This is not a chicken being cooked. It's a live one and anytime it feels a bit of a chill, the bird will use a little switch to turn on the heat until it is comfortable again.

It turns out chickens can be pretty smart, adapting to modern technnology, which is even more amazing since the birds in the Guelph project are newborns, barely out of the shell.

It remains to be seen whether this idea will be taken all the way - whether humans will use microwaves to warm themselves someday. The Guelph folks don't plan to get into that, but their work could inspire someone else to try it.

The current work is being done by W. D. Morrison of Guelph U.' s department of animal and poultry sciences, using equipment designed by Lambert Otten of the school of engineering there and by David Pei of the University of Waterloo engineering department.

Money is coming from Ontario's ministry of agriculture and food, from the Ontario Egg Producers' Marketing Board, and from the Natural Sciences and Engineering Research Council of Canada, all of whom think it would be nice to let chicken farmers cut their fuel bills.

Flocks of full-grown chickens generate enough body heat, and are well enough insulated by their feathers, to get by in unheated buildings. But Morrison explains that baby chicks have higher body temperatures than adults, and are less able to adjust to cold surroundings. If they get chills, they can easily die. So they have to be kept warm for their first few weeks - almost as if they were still in incubators.

Until now, this has been done by warming the pens they live in. But as Morrsion says, "we thought it might be cheaper to heat the chicks than the whole rooms."

Microwaves, as we use them normally in ovens, save energy by heating only the things we want to cook, rather than heating all the air in there and the oven walls, as well.

This happens because microwaves - which are invisible, like radio waves - agitate certain types of molecules, especially water molecules. Meat is composed mostly of water, of course, so when microwaves move through something like a roast of beef, they get the water molecules in the fibres of that meat moving very fast.

When molecules move fast, they get hot - fast-moving water molecules can become boiling water.

A swarm of flying microwaves may fill all the space inside an oven, going through food and china and glass dishes as easily as they go through the air. But they heat only the food because the molecules in the air and china and glass are not the kind that are agitated by this kind of radiation.

Morrison's team set out to learn three things:

1 - Could microwaves be turned down in wattage enough to warm live baby chicks without doing any damage?

2 - Could this type of body-warming be used practically?

3 - Even if this worked, would it really prove cheaper than the old system of simply heating the air in the chicks' pens?

The research has been going on for a while now and it seems the answers to questions 1 and 2 are "Yes."

Generator

The Guelph chicks are put in a small pen designed by Otten. Attached to it is a microwave generator designed by Pei.

Baby chicks have an internal temperature of about 41 degrees Celsius (hotter than humans), and normally need a room temperature of about 30 degrees Celsius to stay comfortable.

For this experiment, the pen was kept at about 20 degrees and at first, a heat lamp was used to let the chicks warm themselves. A tiny switch was put under the lamp and the chicks quickly learned to peck on the switch to turn on the heat. After two minutes it would switch off automatically and if the chicks were not warm yet, they'd peck again.

Once this established that the system could be controlled by the chicks themselves, Pei's microwave generator was used in place of the heat lamp. The chicks turned it on in the same way when they wanted heat.

The question then was to see if they were being damaged by the microwaves, even invisibly, as in brain or nerve or blood or egg cells.

The team has followed chicks from just after hatching, through their microwave-warmed period, until they have matured and laid eggs and those have hatched into healthy chicks. All seems well.

"But we have not established yet if this uses less energy than would be needed to heat the whole pen," Morrison says. If the answer to that question turns out to be negative, the entire project may wind up as no help to the food industry. But almost accidentally, it may have ended the fear of another and possibly faster way to warm human chill victims. * In the future, Jack Miller's column will appear in The Star on Mondays and Saturdays.

Toronto Star (ON)
FIN
NEWS, Monday, January 27, 1986 130 mots, p. D6

Man found guilty after cleaver attack

Special

BRANTFORD (Special) - A Brantford man was found guilty of wounding and not guilty of attempted murder charges after two men were attacked with a meat cleaver last October.

Court was told Steve Bahry, 20, and Jeffrey Vanderstelt, 22, both of Branford, had chased Minh Van Huynh, 21, to a friend's house from a nearby tavern after a dispute in which Van Huynh was beaten by five or six men.

Van Huynh came out of the house with a meat cleaver and hit two men in the back as they tried to run away, court was told. Van Huynh, who will be sentenced Feb. 11, was found guilty of wounding one of the victims but not guilty on charges relating to the second victim.

Toronto Star (ON)
FIN
ENTERTAINMENT, Monday, January 27, 1986 521 mots, p. D3

Melba deserves better from new show's writers

Mark Dawidziak Knight-Ridder Newspapers

LOS ANGELES - LOS ANGELES - When singer Melba Moore's long-awaited CBS situation-comedy series premieres tonight at 8 on Global's Channel 22 and tomorrow on Channel 4, viewers might be awash in ambivalence.

It's easy to like Melba Moore.

She's charming and modest about her considerable talents. And it's obvious that she has worked very hard at becoming a TV series comedy actress.

It's not so easy, however, to like Melba, the midseason entry that CBS hopes will boost its lacklustre Tuesday ratings.

Actually, this series is a sitcom in name only.

The jokes can't really be called jokes. There's hardly a laugh.

The writing is grim.

Rarely has such an eager and promising newcomer to the sitcom form been so poorly served.

Moore has the ability to make even the lamest material seem genuine, and she deserves something a good deal better than this.

Although a sitcom novice, Moore has been acting long enough to know she wants to appear in a comedy series (maybe she'll still get her chance).

Her TV credits include a portrayal of Harriet Tubman in the special The American Woman: Portraits Of Courage, a role in the Ellis Island mini-series, the lead in PBS' Charlotte Forten: An Experiment In Freedom, and her short-lived CBS summer variety series with Clifton Davis.

Moore also has starred in the Broadway productions of Purlie!,

for which she won a Tony (Broadway's Emmy), Hair and Timbuktu.

Workable premise

"The show that has evolved into Melba has been in the works and in the planning for close to three years now," the actress-singer said during a Los Angeles press conference.

"I've wanted the opportunity to be a comedic actress ever since I discovered that I could do that in Purlie!, but I didn't know how to get it."

What turns up tonight does not reflect three years of refinement.

The premise is workable, perhaps, yet the script by Larry Balmagia and Laurie Gelman is nothing more than a tired series of stale one-liners.

In the opener, we learn that Melba Patterson is a recently divorced mother who works as the director of the hectic Manhattan Visitors Centre. Hesitant about dating again, she shares an apartment with her mother, Rose (Barbara Meek), and 9-year-old daughter, Tracy (Jamila Perry).

Practically living with them is Melba's "sister," Susan Slater (Gracie Harrison). Actually, they're not related. Melba is black

and Susan is white. Singles bar

Rose was a housekeeper on the estate owned by Susan's parents. When Susan's mother died, Rose raised the girls as sisters.

Susan is as aggressive as Melba is hesitant.

Melba is shocked when sis sets up an after-work meeting at a "meat-rack" singles bar called the Hind Quarter.

"Melba, we're not 20 years old any more," Susan reminds her best friend. Besides, Melba has fulfilled her maternal instincts.

"My biological clock is clanging like Big Ben," Susan wisecracks.

That's about the best line in the premiere episode.

Somehow, Moore manages to make a good impression.

You like her a great deal, and you hate the writers for having crippled her chances with such a putrid script.

Toronto Star (ON)
FIN
BUSINESS TODAY, Tuesday, January 28, 1986 985 mots, p. D7

Westinghouse improves profit in '85

Westinghouse Canada Inc. of Hamilton has brighter results for 1985 than the previous year.

Its profit for the latest year rose to $20.5 million, or $7.65 cents a share, from $16 million, or $5.98 a share, in 1984. Sales increased to $714.6 million from $578.2 million.

For the fourth quarter, however, net income was $6 million, or $2.25 a share, down from $9 million, or $3.36 a share. But sales improved to $209.1 million from $184.8 million. The company has declared a dividend of 75 cents a share, payable March 14 to shareholders of record Feb. 28. Yearly profit up for Celanese Canada

Celanese Canada Inc. says its 1985 profit increased to $12.55 million, or 87 cents a share, from $7.79 million, or 52 cents a share, in 1984. Sales, however, were down to $371.68 million from $387.42 million.

For the fourth quarter, the Montreal-based manufacturer of fibres, fabrics, chemicals and industrial products says its profit was $5.19 million, or 37 cents a share, compared with $932,000, or 7 cents a share, a year earlier. Sales edged up to $104 million from $103 million. The company says it expects earnings to improve this year. Canada Packers shows sharp profit increase

Canada Packers Inc. says its profit for the latest 39-week period was up sharply from last year, when a strike at its meat packing plants cut earnings.

The big meat, vegetable oil, leather and pharmaceutical company saw its net profit rise to $26 million, or $2.14 a share, on sales of $2.32 billion for the 39 weeks ended Dec. 28. The previous year, profit was $16.6 million, or $1.38 a shares, on sales of $2.29 billion.

The company, which doesn't break down its third-quarter figures, said operating profit for the 39-week period was $25.9 million this year, compared with $16.2 million the year before. The latest performance is also up from two years ago, when the company's performance was not distorted by strikes. Montreal Trustco reports better profit

Montreal Trustco Inc. reports its profit for year ended Dec. 31 was $18.4 million, or $1.50 a share, compared with $15.63 million, or $1.35 a share, the previous year.

The company, which provides trust, deposit, lending and real estate services across Canada and holds interests in trust companies in Bermuda and the Cayman Islands, says its revenue also increased, to $409.48 million from $338.88 million in 1984. For the final quarter, profit was $4.334 million, or 35 cents a share, down from $4.51 million, or 36 cents a share, a year earlier. Revenue rose to $107.6 million from $92.48 million. CANADIAN DOW JONES Echo Bay Mines posts lower annual profit

Echo Bay Mines Ltd. of Edmonton says it had profit of $18.1 million, or 46 cents a share, for the year ended Dec. 31, compared with $23.9 million, or 64 cents a share in 1984. Revenue was $111.9 million, up from $89.3 million in 1984.

For the final quarter of 1985, profit dropped to $5.5 million, or 13 cents a share, from $6.8 million, or 19 cents a share, a year earlier. Revenue rose to $30.1 million from $24.6 million. Robert Calman, chairman of Echo Bay, says earnings were cut despite the acquisition of a 50 per cent interest in the profitable Round Mountain mine operation in Nevada because the average gold price was $50 (U.S.) lower in 1985 than 1984. Le Groupe Cogeco reports quarterly gain

Le Groupe Cogeco of Montreal says it had a profit of $521,000, or 10 cents a share, on sales of $4.9 million for the first quarter ended Nov. 30. Comparative year-earlier figures are not available. The company made its initial public offering Nov. 26. Bruncor net income trimmed for year

Saint John-based Bruncor Inc. reports net income of $26.5 million, or $1.62 a share, for the year ended Dec. 31, down from $27.5 million, or $1.79 a share, in 1984. Revenue expanded to $243.9 million from $229.6 million. For the fourth quarter, profit was $7.2 million, or 41 cents, compared with $7.1 million, or 46 cents, a year earlier. Revenue totaled $63.6 million, versus $60.2 million. Tuckahoe Financial has nine-month gain

Tuckahoe Financial Corp. of Toronto says it profit for the nine months ended Dec. 31 was $609,878, or 17 cents a share, compared with $327,761, or 18 cents a share, a year earlier.

Revenue increased to $2.95 million from $1.9 million. Profit almost unchanged for Calgary company

Trans-Canada Resources Ltd. of Calgary says its profit for the fiscal year ended Oct. 31, 1985, was $2.08 million, or 6 cents a share after providing for preferred share dividends. In the previous year, profit was $2.16 million, or 6 cents a share. Revenue increased 6 per cent to $50.3 million from $47.26 million. Harris Steel raises quarterly dividend Harris Steel Group Inc. of Toronto has raised its quarterly dividend to 6 cents a share from 5 cents. The next dividend is payable March 27 to shareholders of record March, 13, the company says. Domtar plans issue of preferred shares Pulp and paper manufacturer Domtar Inc. of Montreal says its directors have approved the filing of a preliminary prospectus with regulatory authorities for a public issue of preferred shares. Power Corp. sets price for share offer

Power Corp. of Canada has signed an underwriting agreement with a gorup of underwriters for the sale of $100 million of first preferred shares. The Montreal-based company says the shares are priced at $50 each and will carry an 8 per cent dividend until April 15, 1991. CANADIAN DOW JONES

Toronto Star (ON)
FIN
NEWS, Tuesday, January 28, 1986 143 mots, p. A6

North York alderman fails to cancel beauty contest

A bid by Alderman Marie Labatte to halt North York's annual beauty contest failed last night as city council voted to go ahead with the show Feb. 7.

By calling the contest for women a "pageant," the city is merely trying to "sanitize" it, Labatte said. And claims that judging is on the basis of "poise, speech and intelligence" is a "cover-up," she said.

Labatte has previously called the beauty contest a "meat market" that degrades women.

Council voted 12-6 in favor of a board of control report that rejected her call to cancel the show, held annually with North York's winter carnival.

The only other speaker before the snap city council vote on the issue was Controller Howard Moscoe, who said the contest judged contestants "on superficialities rather than their innate worth and qualities."

Reports (Public) - crownperth.com.au

Publication date : January 1, 1986 450 mots

Food Industry in China [Yú Chef de Cuisine Pat Cheong]

Countries : China

19 pages

Please note : This extract may not display a well formed paragraph

... Yú Chef de Cuisine Pat Cheong Yú's culinary team is led by renowned Chef de Cuisine Pat Cheong, who has played an integral role in its award-winning success. Chef...

Full report :
http://www.crownperth.com.au/Burswood/files/99/995697d5-c5bb-4af6-adf9-9b8ed068fc48.pdf
Toronto Star (ON)
FIN
LIFE, Wednesday, January 29, 1986 337 mots, p. B2

How to put French flair into Sunday's pot roast

Braising beef is a good buy at many supermarkets this week, so here's how to give it a little French flair for Sunday dinner. The recipe is from The Classic Cuisines (Dodd, Mead & Co., $13.95). Marinated Pot Roast

3/4 cup sliced onions 2 cloves garlic, finely chopped 1 bay leaf 2 1/2 tsp salt

1/2 tsp freshly ground black pepper

1/4 tsp dried thyme leaves

1/8 tsp nutmeg 2 tbsp wine vinegar 4 tbsp olive oil 4 cups dry red wine 1 5-lb (2.26-kg) roast (cross rib, rump etc.) 1 veal knuckle (optional) 3 tbsp brandy 12 small onions, lightly browned 4 carrots, quartered 12 mushroom caps 1 tsp Worcestershire sauce 2 tsp arrowroot or cornstarch

2 tbsp Madeira or port wine

In a glass or pottery bowl, combine sliced onions, garlic, bay leaf, salt, pepper, thyme, nutmeg, vinegar, 2 tablespoons of oil and 1 1/2 cups wine. Marinate roast in mixture for 24 hours in the refrigerator, turning occasionally. Drain and reserve marinade. Dry the meat.

Heat remaining oil in a skillet; brown meat in oil on all sides. Transfer meat to a Dutch oven or deep casserole. Pour marinade into skillet and bring to a boil, scraping brown particles from the bottom of skillet. Add to the meat with cracked veal knuckle, brandy and remaining wine. Cover and bring to a boil over direct heat, then roast in a 350-degree F oven for 2 1/2 hours. Remove the knuckle and skim fat from the gravy. Add whole onions, carrots and mushrooms; cover again and roast 1 hour longer. Remove from oven and put pan on direct heat. Mix together Worcestershire sauce, arrowroot and Madeira. Stir into gravy until thickened. Taste for seasoning. Carve meat and arrange on a hot serving platter. Surround with the vegetables and pour some of the gravy over the meat. Serve the rest of the gravy in a sauceboat. Makes 8 servings.

Toronto Star (ON)
FIN
NEWS, Wednesday, January 29, 1986 78 mots, p. A12

Polish police arrest 60 in black-market meat ring

Reuter

WARSAW, Poland - WARSAW (Reuter) - Police have arrested 60 people on charges of stealing tonnes of meat from a processing factory in Walbrzych, in southwest Poland, and selling it on the black market, the official news agency PAP reported yesterday. Meat is rationed in Poland.

The scandal has so far involved 131 people, including factory employees, butchers and dealers who stole 6.5 tonnes of meat between 1980 and 1984, PAP said.

Toronto Star (ON)
FIN
LIFE, Wednesday, January 29, 1986 1743 mots, p. B1

Rice dishes are enjoyed world over

Mary McGrath Star home economist

Rice is an international dish.

Risotto, which is made with rice and cheese, gives pasta a run for its money in some parts of Italy. Saffron, the world's most expensive spice, and rice are the base of many impressive dishes like Spain's paella and India's nimbu ka chaval. French cooks team rice with rich sauces for desserts such as riz a l'imperatrice. Variations of a savory or sweetened rice dish called pilau are popular from the Balkans to Burma.

Cabbage roll recipes vary from country to country but all them use rice in the filling. And closer to home there's Cajun and Creole cooks such as Paul Prudhomme of Louisiana, who like their rice with lots of hot pepper and herbs.

Rice is healthy, too. When teamed with other ingredients, it's an important source of protein for most of the world. In China and Japan, tofu is often added to make rice protein complete. Lentils are the complement in India. In Cajun, Creole and Caribbean cooking it's red beans and rice.

You can get the same protein-complementing effect by serving small amounts of animal protein like meat with lots of rice. Bits of meat that are stir-fried with vegetables or served in a sauce over rice have another advantage. They are much lower in fat and cholesterol. Here are a few appealing combinations that should bring in some compliments when you serve them. Chicken With Saffron Rice And Peas When rice gets help from saffron even supermarket chicken and frozen peas can be turned into an attention-getting dish. This recipe is from The Time-Life International Cookbook (Holt, Rinehart and Winston, out of print). Preparation time: 45 minutes Cooking time: 40 to 50 minutes 1 3-lb (1.36-kg) chicken, cut into 6 to 8 serving pieces Salt and freshly ground black pepper 1 tbsp lard or vegetable oil

1/4 lb (125 g) salt pork or side bacon, diced 1 cup finely chopped onions 1 to 2 garlic cloves, finely chopped 1 tsp paprika 1 cup finely chopped tomatoes 1 1/2 cups long-grain rice 1 cup fresh or frozen peas 3 cups boiling water

1/8 to 1/4 tsp ground saffron

2 tbsp finely chopped parsley Pat chicken pieces completely dry with paper towels. Sprinkle liberally with salt and a few grindings of pepper. In a heavy 4-quart casserole, heat lard or oil over moderate heat. Add salt pork or bacon and cook, stirring often, until pieces are brown and crisp. Transfer pork with a slotted spoon to a paper towel. Cook chicken in hot fat until crusty and brown and then set aside on a platter. Pour off all but a thin film of fat from the casserole. Stir in onions and garlic; cook for about 5 minutes or until onions are soft and transparent but not brown. Stir in paprika, then tomatoes and simmer, uncovered, for 5 minutes or until most of the liquid in the pan evaporates and the mixture is thick. Return chicken and salt pork or bacon pieces to casserole, add rice and peas, boiling water, saffron and 1 teaspoon of salt. Stir together gently but throughly. Bring to a boil over high heat, then reduce heat to low, cover tightly and simmer 20 to 30 minutes, or until chicken is tender and rice has absorbed all the liquid. Stir in parsley and taste for seasoning. Cover and let stand off heat for 5 minutes before serving directly from casserole. Makes 4 servings, about 384 calories each. Curried Rice Salad Rice salads always get rave reviews when there's curry powder in the dressing. This one is from Gourmet's Menus For Contemporary Living (Random House, $39.25). Preparation time: 45 minutes Chilling time: at least 1 hour 1 cup long-grain rice Water Salt 1 tbsp vegetable oil 4 large mushrooms, sliced 2 small zucchini, scrubbed and sliced 3 green onions with tops, chopped cup chopped sweet red pepper 2 tbsp chopped fresh parsley Lettuce leaves (garnish) Dressing: 1 tbsp medium-dry sherry 3 tbsp fresh lemon juice 1 tsp salt

1/8 tsp cayenne pepper 1 tsp curry powder

cup vegetable oil

Cook rice in boiling, salted water according to package directions until tender. Cool completely. In a frying pan, cook mushrooms in oil over moderate heat, stirring, for 2 minutes. Quarter zucchini lengthwise and cut into 1/2-inch slices. Add to frying pan with onions and cook, stirring for 1 minute. In a large bowl combine cooled rice, mushroom mixture, red pepper and parsley. To make dressing: Combine all ingredients except oil in a small bowl. Add oil in a stream, whisking, and whisk the dressing until creamy. Pour over rice salad and toss well. Garnish with lettuce and serve at room temperature. Makes 6 servings, about 214 calories each. Lemon Rice Toss a little lemon rind and dill into cooked rice the next time you need a contrasting color or delicate flavor to go with an important meal. This suggestion comes from The Silver Palate Good Times Cookbook (Saunders, $14.95). Preparation time: 15 minutes Cooking time: 25 minutes 2 1/2 cups canned chicken broth

1/2 tsp salt 1 clove garlic, slightly crushed 1 cup long-grain rice 1 tbsp finely grated lemon peel 2 tbsp chopped fresh dill or 1 tsp dried dill weed 2 tbsp unsalted butter

Freshly ground black pepper Heat broth, salt and garlic in a heavy saucepan. When boiling, stir in rice. Cover and simmer until liquid is absorbed, about 20 minutes. Remove from heat. Stir in lemon zest and let stand covered for 5 minutes. Remove garlic. Gently stir in dill and butter. Season to taste with pepper. Serve immediately. Makes 6 servings, about 108 calories each. Paul Prudhomme's Dirty Rice When herbs, spices and rice combine forces even chicken giblets that have been collecting in the freezer can be turned into a delicious meal. This recipe belongs to Louisiana chef Paul Prudhomme. Preparation time: 45 minutes Cooking time: 40 minutes 2 ground red peppers* , preferably cayenne 1 1/2 tsp salt 1 1/2 tsp black pepper 1 1/4 tsp sweet paprika 1 tsp dry mustard 1 tsp ground cumin

1/2 tsp dried thyme leaves

1/2 tsp dried oregano leaves 2 tbsp chicken fat or vegetable oil

1/2 lb (250 g) chicken gizzards, ground or finely chopped

1/4 lb (125 g) ground pork 2 bay leaves

1/2 cup finely chopped onion

1/2 cup chopped celery

1/2 cup chopped sweet green pepper 2 tsp finely chopped garlic 2 tbsp unsalted butter 2 cups chicken or pork stock lb (140 g) chicken livers, ground or finely chopped

3/4 cup uncooked rice, preferably converted Combine red pepper, salt, black pepper, paprika, mustard, cumin, thyme and oregano; set aside. Place chicken fat, gizzards, pork and bay leaves in a large heavy skillet. Cook over high heat until meat is throughly browned, about 6 minutes, stirring occasionally. Stir in red pepper mixture, then add onion, celery, green pepper and garlic; stir thoroughly, scraping bottom of pan well. Add butter and stir until melted. Reduce heat to medium and cook 8 minutes; stirring constantly and scraping pan bottom well. Add stock and stir until any mixture sticking to the pan bottom of the pan comes loose; cook about 8 minutes over high heat, stirring once. Then stir in chicken livers and cook about 2 minutes. Add rice and stir thoroughly, cover pan and simmer over low heat until all liquid disappears from pan, about 15 minutes. Remove bay leaves and serve immediately. Makes 6 servings, about 252 calories each. * Use much less hot pepper unless you like food that is very hot. Fruited Rice Pilaf Spice rice, toss in fruit and nuts and you have the perfect casserole for any buffet meal. The recipe is from Marlene Sorosky's Year-Round Holiday Cookbook (Harper & Rowe, $ 32.95). Preparation time: 35 minutes Cooking time: 60 minutes

1/2 cup blanched sliced almonds 4 tbsp butter or margarine 1 large onion, chopped 2 cups uncooked long-grain rice 4 1/2 cups boiling chicken broth 1 cup golden raisins 1 large green apple, peeled, cored and chopped into small pieces cup chopped green onion Salt and pepper Spice mixture: 12 whole peppercorns 12 whole cloves 1 large cinnamon stick broken into pieces 2 cloves garlic, sliced

6 whole cardamom pods or 1/4 tsp powdered cardamom Toast almonds in a 350 degree F oven for 15 minutes or until golden brown. Set aside. Melt butter in a heavy saucepan. Add onion and cook until soft, then add rice and cook, stirring until lightly browned. Stir in chicken broth. Combine spice mixture and put in a cheesecloth bag or tea strainer. (Break cardamom pods with a mallet to expose seeds.) Add spice mixture to saucepan then cover and simmer 15 to 20 minutes or until almost all liquid is absorbed. Add raisins and apple; mix lightly, then cover and simmer 5 minutes or until all liquid has been absorbed. Stir in almonds and onions. Add salt and pepper; serve immediately. Makes 12 servings, about 148 calories each. Carrot-Rice Casserole Looking for a new way to serve carrots? Try this rice casserole that goes with any main course. The recipe is from Greene On Greens (Saunders, $14.95). Preparation time: 50 minutes Baking time: 15 minutes

1/2 lb (250 g) carrots, chopped 1 cup chicken stock

1/2 cup heavy whipping cream 1 tbsp unsalted butter 2 tbsp all-purpose flour

1/2 cup hot milk Pinch cayenne pepper

1/8 tsp freshly grated nutmeg Salt and freshly ground black pepper

2 cups cooked rice Preheat oven to 375 degrees F. Place carrots with stock in a medium saucepan. Heat to boiling; reduce heat. Simmer uncovered until carrots are very tender, about 12 to 15 minutes. Drain, reserving stock. Place carrots in the container of a food processor or blender. Add cream and process until smooth. Melt butter in a medium saucepan over medium-low heat. Stir in flour. Cook, stirring constantly, 2 minutes. Whisk in reserved stock and hot milk. Heat to boiling; reduce heat. Simmer until thickened, about 5 minutes. Add cayenne pepper, nutmeg and salt and pepper to taste. Remove from heat; stir in carrot pure and rice. Transfer to a small buttered baking dish and bake 15 minutes. Makes 6 servings, about 254 calories each.

Recipes tested by Star home economist Mary McGrath.

Toronto Star (ON)
FIN
NEWS, Wednesday, January 29, 1986 190 mots, p. A9

Meat plant seeks financial help after 200 laid off

An employee-owned meat packing plant that laid off 200 workers last week is looking for an investor to bail it out of financial difficulties, the president says.

The Swift Eastern workers were laid off from the west Toronto plant after Citibank called in its loan, France Faucher confirmed in an interview yesterday.

"We don't have any money to buy any meat so we've laid off the employees temporarily," he said. "We're looking for an investor."

The company has not declared bankruptcy, nor is it in receivership, he said.

However, the union representing the workers says the layoffs are indefinite and the product has all been shipped out.

"The plant's not open, but they're saying it's not in receivership. Something's going on," said Charles Bonello, business agent for the United Food and Commercial Workers Union.

The layoffs occurred two days after the workers refused to accept a package of concessions that included a $4-an-hour wage cut. They were making $11 an hour.

The company became worker-owned after nearly 500 employees bought Swift Canadian's eastern operations from Edmonton millionaire Peter Pocklington in 1981.

Toronto Star (ON)
FIN
LIFE, Wednesday, January 29, 1986 347 mots, p. B8

Anchovy butter is tasty on fish, meat

The origin of butter reaches back into the mists of time, but the exact date seems to be unknown.

One account says that thousands of years ago, a wandering nomad set out by camel one day with a leather bag of sweet milk, in case he got thirsty.

After riding for hours, he decided to quaff some milk. But he found that his bag now contained a fatty substance apparently formed by the beast's movement.

This substance was soon used by the Greeks and Romans, not as a food, but a salve for burns and injuries. (Cold running water it is now known is the best way to treat burns.)

Soon women were using butter as a hair dressing and cosmetic ointment. Then tribes in Northern Europe began eating butter, preferring it rancid, for some reason.

Before long, Europeans were drinking butter in ale and hot buttered rum as an antidote for colds. To this day, incidentally, many skiers drink hot buttered rum after a day on the frozen slopes.

Still, people in many countries in Europe and Asia rarely, if ever, eat butter, preferring olive oil on fish and meats.

In the West, cow's milk is the prime source of butter, but in other lands, the milk of sheep, goats and even yaks is used. Some chefs put butter to other uses. They stir it over low heat, for instance, until melted and brown and serve it with slivered almonds over meats. There are also spreads, like softened butter combined with salt, pepper, minced parsley and lime juice. This can be livened up with a dash of cog-t+0

nac brandy or white wine. Here is a recipe for anchovy butter that goes well spread on hot meat or fish.

1/4 cup butter, creamed until soft 1 tsp anchovy paste

1/8 tsp onion juice

1/4 tsp lime juice

Dash Tabasco

Beat into the softened butter the anchovy paste, onion juice, lime juice and Tabasco. Spread over hot broiled fish, broiled steak or hot canapes. Serves 4.

Toronto Star (ON)
FIN
LIFE, Wednesday, January 29, 1986 571 mots, p. B4

Jellied meat loaf with eggs tasty with canned corned beef

Mary McGrath Toronto Star

Mrs. J. Speiran of Ballantrae has answered Florence Smith's request for a jellied meat loaf made with canned corned beef with this recipe from the Lemonville Cookbook. Corned Beef Salad Mold 1 3-oz package lemon jelly powder 1 1/2 cups boiling water 1 envelope unflavored gelatin 2 tbsp cold water 1 12-oz can corned beef, flaked 3 hard-cooked eggs, chopped 2 cups diced celery 2 tbsp chopped green pepper 2 tbsp chopped onion 1 cup mayonnaise 1 tsp dry mustard

Salad greens and devilled eggs (garnish) Dissolve jelly powder in boiling water. Soften gelatin in cold water, add to jelly mixture and stir until dissolved. Let set until syrupy; add remaining ingredients and mix thoroughly. Turn into moistened mold and chill until set. Unmold on salad greens and garnish with devilled eggs. Orange And Apricot Conserve If James Decker is willing to settle for apricot, almond and cherry conserve made with oranges, instead of peaches, Marion Pattison of Mississauga says this recipe is super. 6 clementine oranges 1 lemon 6 oz dried apricots

1/2 cup water 2 1/2 cups granulated sugar 2 tbsp lemon juice 2 whole cloves

1/2 cup chopped red maraschino cherries

1/2 cup slivered almonds Remove peel from 2 oranges and the lemon. Cut enough peel into slivers to make 1/4 cup. Peel remaining 4 oranges and section all. Remove white membrane from lemon. Chop oranges and lemon coarsely. Place in a large pan. Add peel, apricots and water. Cover, bring to a boil and simmer gently 20 to 30 minutes, until tender. Stir in sugar, lemon juice, cloves and bring to boil. Simmer uncovered, stirring often until thickened, about 15 minutes or so. Stir in cherries, almonds and cook 5 minutes. Remove cloves. Pour into hot, sterilized jars, seal with melted paraffin wax. Leek Soup Constance Earp sent this fast and easy recipe when she read that R. W. Lowry wanted to try leek soup that uses no milk or cream. 4 medium leeks with 2 inches of green tops 1 celery stalk including some leaves, finely chopped 1 tbsp vegetable oil 1 bouquet garni (parsley, thyme, bay leaf, peppercorns tied in cheesecloth) 4 cups water 2 chicken bouillon cubes OR 4 cups homemade stock instead of cubes and water

Chopped fresh parsley Wash leeks well and cut into 1/2-inch pieces. Heat oil in a large saucepan or soup kettle. Add leeks and celery and cook about 3 minutes. Add bouquet garni, water and bouillon cubes (or homemade stock) and simmer gently about 30 minutes. Remove bouquet garni and ladle into warm bowls. Top with parsley and serve with crusty bread. For a heartier meal, add some cooked chicken pieces with the chicken stock. Makes 4 to 6 servings. * If anyone knows how to make Galabjum, Mirdula Srivastava of Toronto would like to have the recipe. * Miss D. Hutchins of Toronto wants to make soft-type chocolate chip cookies and hopes that someone has a recipe to share. * A Toronto reader is interested in a recipe for Mock Bearnaise Sauce if anyone has one to share.

These recipes are not tested in The Star kitchen. Send requests and recipes to Recipe Exchange, Star Test Kitchen, Toronto Star, One Yonge St., Toronto M5E 1E6. We regret that requests cannot be taken over the phone and that letters cannot receive a personal reply.

Toronto Star (ON)
FIN
LIFE, Wednesday, January 29, 1986 591 mots, p. B11

Spicy Jamaican food a sign of island's many nationalities

Move over, Cajun. It's Jamaica's turn.

It seems that Jamaican food is the food to be eating, to be meeting, to be talking about.

And it caters to a most popular taste bud.

"It's so very spicy," said Inid Donaldson, a Jamaican Julia Child, who was in the U.S. recently to promote Jamaican spices and sauces. "We have jerk pork, rice and peas, curried goat and curried chicken."

Donaldson, who is featured once a week on Jamaican television as a culinary expert, explains, "We live on a tropical island, so before refrigeration we needed to use spices and salt to preserve the food. We just came to like our foods that way, very spicy."

Spices include hot pepper, ginger, nutmeg, allspice and cinnamon. And lots of each.

"I see our food as a giant melting pot of the many nationalities that have come to Jamaica," Donaldson said. "The English brought with them the idea of the roast, and so the Jamaicans got accustomed to meat, not in a casserole but in big pieces, and slices.

"With the Chinese culture, we have a lot of sweet-and-sour dishes and vegetables, and the Indians brought their spices and curries."

Some of their favorites are available in North American stores and markets, like plantain and pickapepper sauce.

Some others are not. There's ackee; a fruit the Jamaicans treat as a vegetable, which, Donaldson says, "tastes like scrambled eggs, but better, you know."

Salt cod is very big and, when coupled with ackee, is as popular as hot dogs are to Americans. Why salted? "We don't have cod here, and salting was the only way to get the cod to Jamaica. We imported it from Canada."

And then there's breadfruit. "It resembles, I think, potatoes with flour. It is not as soft as the potato; it has more of a bite." Breadfruit can be roasted or boiled. "It's delicious as a salad with a vinaigrette." It takes some getting used to.

Even Jamaican curries are special. And it's not so much the spices, says Donaldson: "We have very little lamb. We use goat mostly. It's very good."

Until these specialties make it across the Caribbean Sea, however, we can rely on Jamaican restaurants.

Below is a typically Jamaican dish, perhaps too vinegary for some tastes, but this can be taken care of with the addition of more water. An unusual dish, it can be served piping hot or chilled. Escovitch This is an old Spanish dish that Jamaicans have transformed with their own method and spices. It makes 4 main-course servings, or 8 appetizers. 3 green bell peppers, seeded and sliced 2 medium onions, thinly sliced 3 carrots, scraped and thinly sliced

1/2-inch slice of fresh ginger, finely chopped Generous amount of black pepper to taste

1/2 tsp whole allspice Salt to taste 1 cup water

1/2 to 1 cup white vinegar

1/4 cup coconut or corn oil for frying 2 pounds red snapper

Olives for garnish (optional)

Combine peppers, onions, carrots, ginger, pepper, allspice and salt with water. Cover and simmer for 30 minutes. Add the vinegar and simmer for about 5 more minutes.

Heat the oil in a large, heavy frying pan and saut the fish fillets until lightly browned on both sides. Drain the fish and arrange in a warmed serving dish. Pour the hot sauce with vegetables over the dish and serve hot. Or chill the fish in the sauce and vegetables and serve cold with optional garnish.

Toronto Star (ON)
FIN
LIFE, Wednesday, January 29, 1986 153 mots, p. B9

Steak, gum and marshmallows all from cattle

CP

WINNIPEG - WINNIPEG (CP) - The average 453-kilogram (1,000-pound) steer provides about 198 kilograms (435 pounds) of meat while the rest of the animal is devoted to the manufacture of byproducts such as marshmallows, gum and violin string.

According to the Beef Information Centre, there isn't a scrap of the animal that isn't used.

Leather goods are an obvious byproduct, but few consumers realize that ice cream, canned meats and gelatin products contain gelatin from the bones and horns.

Inedible byproducts include buttons, china, lipstick, soap, fabric softener and explosives.

Cattle are also walking medicine cabinets for more than 100 life-saving and life-improving drugs. Insulin from the pancreas is used to treat diabetes. Heparin from the lungs is used to prevent blood coagulation during operations and to treat frostbite and burns.

Even pork sausages contain beef. The casings, if natural, are made from the intestines of cattle.

Toronto Star (ON)
FIN
LIFE, Wednesday, January 29, 1986 193 mots, p. B8

Tea inhibits iron absorption expert says

CP

OTTAWA - Because of their tannic acid content, tea and coffee both inhibit the body's absorption of iron, says Suzanne St. Jacques Hamelin, a consultant with the food advisory division of Agriculture Canada.

Tea, for example, has been reported to reduce iron absorption by one-half or more, she says.

Many people think iron-deficiency anemia is an age-related problem, but this is not the case, Hamelin says. "In fact, iron absorption is usually normal in healthy seniors."

Iron has an important function in the body. It is needed to make hemoglobin, a component of red blood cells that plays a vital role in transporting oxygen to the cells throughout the body.

Hamelin says research indicates foods rich in vitamin C and high-quality protein such as meat, fish and poultry will increase iron absorption.

"Tomato juice, vitaminized apple and grape juice, citrus fruits and juices, broccoli and strawberries are examples of excellent sources of vitamin C; if eaten just before or during a meal, iron absorption is increased," she says.

Both the enhancers of iron absorption and iron food sources must be consumed together for the effect to occur, Hamelin adds.

Toronto Star (ON)
FIN
LIFE, Wednesday, January 29, 1986 982 mots, p. B1

The Scoop on Rice

David Kingsmill Toronto Star

Everyone knows what rice is. It comes in that red box and cooks up in five minutes, is slapped on the plate beside the peas with a pat of butter on top, maybe margarine. Sometimes it comes from an orange box, the one with the word "Converted"* on it. And sometimes, but far less frequently, it comes from a bag and it's brown.

At home it's white, dry and rolls around your plate. On its own in a Chinese restaurant, it's white, sticky and capable of becoming a projectile, somewhat like a snowball.

But to think about rice on its own is like thinking of drinking cream - both are good on their own but better when mixed with other good foods. One thinks of stir-fried rice flavored and filled out with soya sauce, mushrooms, beef, onions and beaten egg. Or paella with lobster tails, shrimp, saffron and chicken broth. Then there's a delicate Hungarian cabbage roll stuffed with rice, beef, spices and served with smoked meat and a whopping dollop of sour cream. Or how about Star columnist Gary Lautens' favorite - rice pudding at Fran's Restaurant on St. Clair Ave. W.

Ignored staple

Rice is a much-ignored staple but it can be everything from an entire meal to an incredibly tasty vegetable side dish. We don't think twice about serving potatoes - boiled, baked, pan fried, french fried, scalloped, mashed. But rice is usually a secondary thought, although to list the ways in which it can be cooked would take the entire newspaper. Billions of people can't be wrong about it.

Most have heard of long-grain, medium-grain and short-grain rice. And the term "brown rice" has been around since the health food movement began telling us we were eating all the wrong things. But there are a few more kinds of rice in the world than that - about 7,000. Despite this, 99 per cent of our rice consumption is long-grained milled and polished white rice, and most of the other remaining 1 per cent is long-grain brown. Both are different and similar at the same time.

White long-grain rice starts out as long-grain brown rice. The milling and polishing process removes the outer husk, the germ and the bran from the brown rice - and many of the nutrients and vitamins contained in them - and what's left is the white endosperm. The other difference is that this process changes the taste. Brown rice is most easily described as having a nuttier taste.

Rice facts Those are the basics. But here are other facts about the popular types of rice being sold here: * Rice is a cereal, a member of the grass family; * Rice was cultivated in India first and was taken to China about 2000 BC; * In most of the world - certainly the Far East - the method of cultivating rice hasn't changed much. Seeds are planted in paddies by hand, flooded and harvested by hand several months later. Canadians get most of their rice from the southern United States. There, the seeds are planted by being dropped out of low-flying planes, allowed to grow in artificially irrigated paddies for between 100 and 180 days, and then harvested by machine. Needless to say, the U.S. industry is about 100 times less labor intensive than in the Far East. * Rice is a complex carbohydrate, but you knew that; * Long-grain brown rice contains iron, riboflavin, B vitamins, niacin fibre, vitamin E and oil. It takes longer to cook than the white rices because the germ and bran have not been milled off (the husk has), but the result is usually fluffy, with a light texture and nutty taste. A cup has about 230 calories; * What we know best as Converted rice (due to a highly successful advertising campaign) is made by first steaming and pressurizing the long-grain brown rice, and then milling and polishing it. Converted rice is generically known as "parboiled" rice and this parboiling drives some of the nutrients into the endosperm (the white rice part) so all is not lost when the outer portion is removed. A cup of Converted rice contains about 220 calories; * White rice is simply the long-grain brown rice milled and polished, leaving only the inner endosperm. To mill it, the raw rice is first hulled and then put into machines that, in effect, rub the grains together. This rubs away the bran layers, leaving the endosperm. A cup of white rice has about 180 calories; * Instant rice is also known as pre-cooked white rice. The long-grain brown is hulled, milled, partially cooked and then dehydrated. Only a small amount of water is needed to reconstitute it and finish the cooking process. * Short-grain rice and medium-grain brown rice are more tender and moister than long-grain, stickier, and work best in pilafs, puddings, rice balls and croquettes. Short-grain rice is almost round; * Rice rarely produces an allergic reaction in humans; * Milled and polished rice is more digestible than brown rice; * A cup of rice should cost you less than a dime, according to the Rice Council in the United States - 4 cents a serving; * If your rice doesn't turn out properly, you're probably lifting the lid for a peek during cooking. Don't do that: * If you still can't cook rice, buy an automatic rice cooker; * One thing about rice you may have noticed: You always cook too much of it. But that's good. The best oriental fried rice uses rice that has been cooked and then stored in the refrigerator overnight. * When refrigerating leftover rice overnight for Chinese fried style, cover the rice tightly. Rice will lose moisture and it will also absorb the odors of anything else in the fridge; * Wild rice is not rice. It's an aquatic grass. (* The term Converted is a registered trademark of Uncle Ben's, which is also a registered trademark.)

Toronto Star (ON)
FIN
LIFE, Wednesday, January 29, 1986 501 mots, p. B8

Apple pear chutney adds boost to the flavor of meat, poultry

Jane Salzfass Freiman

Unusual fruit chutneys are growing in popularity with a growing taste for condiments that contain less sweetness and more spice than many jams, marmalades, ketchups and relishes.

Chutney, an ancient Indian condiment, is pickled fruit or vegetables and spices cooked to a jam-like consistency. The word is said to be from the Hindu "chatni."

Mango chutney is the best known of these pickles, although the possibilities for different chutney flavors seem limitless. Because the fruits or vegetables must marinate for 48 hours, however, firm or fibrous fruits work best.

Making chutney is easy although the cooking time is lengthy. The small amounts of ginger and onion are quickly chopped together in the processor, by dropping the chunk of ginger through the food chute with the machine running to achieve a fine mince, then adding the onion and pulsing. There is no need to remove the ginger from the machine since both ingredients have the same destination - a mixing bowl. This is a good shortcut to keep in mind for other recipes.

Tart green apples and firm winter pears make a delightful chutney that goes beautifully with roasted or sauted pork, veal, chicken, duck or game and in effect replaces a sauce for these meats and poultry even though it is served alongside and at room temperature. Don't overlook the possibility of using chutney to dress up leftovers and it even makes a great sandwich spread. This discovery occurred late one night when, out of mustard and too tired to cook, we made positively memorable sandwiches of leftover cold roast pork with this chutney on leftover homemade bread. Apple Pear Chutney Makes about 3 1/2 cups Processing time: 2 minutes Preparation time: 30 minutes Marinating time: 48 hours Cooking time: 1 1/2 to 2 hours 1 oz ginger, peeled, cubed (one 1-inch chunk) 1 medium onion, peeled, cubed 1 1/2 lb medium green (Granny Smith) apples, peeled, cored, halved 1 lb Bosc or Bartlett pears, peeled, cored, cubed 1 cup sugar

1/2 cup white (sultana) raisins

3/4 cup cider vinegar

1/2 tsp each: cinnamon, powdered mustard

1/4 tsp cayenne pepper

4 oz (1 cup) blanched slivered almonds

Insert metal blade in dry processor container. With machine running, drop ginger through food chute and process until minced. Add onion and chop with 4 to 6 half-second pulses.

With thick 6 (mm) slicer, slice apples with a moderate push. Combine all ingredients except nuts in a bowl. Cover and set aside at room temperature 48 hours.

Transfer contents of bowl to large non-reactive skillet. Add nuts. Simmer over low heat until thickened to chunky jam-like consistency, usually 1 1/2 hours. While hot, transfer to hot wet sterilized canning jars. Fix caps according to manufacturer's directions. Process in boiling water bath with water to cover by 2 inches for 10 minutes. Check cap seal before storing. Copyright 1986 by Jane Salzfass Freiman. All rights reserved.

Toronto Star (ON)
SA1
NEW IN HOMES, Saturday, February 1, 1986 1880 mots, p. E16

Covered broom saves car's finish

* This is a column in which readers exchange useful tips. Readers should be aware, however, that The Star has not tested the ideas, which may not be applicable for all readers or under all circumstances.

A $10 prize goes to J. R. Cameron of Toronto, who writes:

Sweeping snow off a car's roof, hood and trunk lid with a brush or household broom will in time result in minute scratches in the vehicle's glossy finish.

To avoid this, slip an ordinary plastic supermarket shopping bag over the end of a corn broom and knot the handles around the broom shaft. Push the snow off the car with the plastic-covered broom held edgewise. The plastic will slide over the car's paint.

After a time, the bag will have to be replaced, but everyone usually has dozens of them at home.

* * *

If you have a recipe calling for buttermilk and you have none, make your own. Combine 1 tablespoon of lemon juice with 1 cup of milk. Let stand for five minutes. Jessie Ray, Etobicoke

* * *

Maarten Hagerland of New Liskeard suggested cleaning tar from a rug by flooding the area with Varsol or turpentine and then picking it up with a wet/dry vacuum (Jan. 11).

Both Varsol and turpentine are quite volatile and vacuum cleaner motors are notorious for sparks from the brushes. Surely some safety recommendations should have been included, such as proper ventilation and a better way of getting the volatile fluid out of the rug. Don Hawkins, Cobourg

* * *

To help young children put their shoes on the right feet, glue pictures of two animals to the insides of their shoes so that the animals are facing (or kissing) each other when the shoes are correctly placed left and right. School teachers will thank you. Mrs. Dorothy Irwin, Scarborough

* * *

My husband likes flannelette sheets on the bed. I like cotton. So to solve the problem, I cut a flannelette sheet and a cotton sheet in half, then sewed two halves together. Now we are both happy. Mrs. W. Carter, Rexdale

* * * Several weeks ago, Ron Slawson wrote in to ask if anyone knew how his wife could prevent "cold" cuts" - cuts caused by the winter dryness - on her hands. Dozens and dozens of readers responded and their suggestions are summarized below: * Always wear gloves or mittens outside in winter. Wear rubber gloves while washing dishes or, as one reader suggested, buy a dishwasher. * Most readers suggested coating the hands with Vaseline (white petroleum jelly) before going to bed and sleeping with cotton gloves on. Some mentioned olive oil as an alternative. * Several name-brand hand lotions were suggested, among them Desitin, Glyze-Rona, Keri Lotion, Neutragena, Atrixo, Pears Balsam, Ozonol, Visible Aid and Glycero-Dermine. * Vitamin E oil was also recommended. * Two readers suggested repairing the cuts with Crazy Glue and another suggested clear nail polish.

* * *

This is for the reader who asked how to remove crayons (wax) from a couch. Use a lacquer thinner. I have used this as a spot remover when all else fails for years. It does not damage fabric (but don't use on wall paper).

One Christmas someone suggested that to lift candle droppings from your rug, you place a large piece of brown paper over the area and rotate a hot iron over it. The hot iron melts the wax and the brown paper picks it up.

A little experimenting might be in order. Perhaps a paper towel under the brown paper would absorb more? However, I expect it would take a lot of heat to do the job. D. A. MacPherson, West Hill

* * *

When I have a problem locating a burnt-out fuse in the circuit panel, I leave the vacuum cleaner plugged in to the dead outle upstairs. Then when I hear the vacuum on, I know I have found the problem fuse. It saves many trips up and down from the basement. D. Burwood, Scarborough

* * *

Used steel-wool pads will last without rusting if stored in a plastic margarine container lined with aluminum foil and with the lid on top. (A small meat pie cup is just the right size.)

To cover up chips on white paint, porcelain sinks, stoves or fridges, use typewriter correction fluid.

How can I fill a tiny perfume bottle from a larger one? Joan Smith, Scarborough

* * *

Store orange juice made from frozen concentrate in a closed container rather than an open pitcher or the juice may lose up to 15 per cent of its vitamin C content every day.

A head of lettuce will stay fresh if you remove the core, which draws out the moisture. Pound it on a hard surface and twist the core out. For crispy lettuce, hold the head, core side up, under cold running water. Turn it over and drain. Then wrap with paper towelling and place it in a lettuce crisper.

If you've chopped too many shallots or if you use them often and want to avoid last-minute peeling and chopping, you can store as follows. Place chopped shallots in a jar with enough oil to coat them lightly so they won't dry out. Store them in a fridge for a month or longer.

You can have fresh parsley available at all times if you store it stem down in water in a tightly covered jar in the refrigerator. It seems to last forever. Georgina French, Toronto

* * *

When washing dishes by hand, pour a little bleach in the dishwater. It deodorizes dishes, silverware and the dishcloth. It leaves sink shiny, too.

Could someone please tell me how to permanently replace the temperature numbers on my stove that have washed off in cleaning. A. Vernon, Newmarket

* * *

Rather than keep that chamois (used for wiping the car in summer) in the garage all winter, take it indoors. Nothing beats it for wiping down bathroom walls after showering and wiping condensation from inside windows. Dan Milford, Brampton

* * *

Stretch three or four rubber bands around your soap dish. They will keep the bar of soap high and dry, allowing it to dry between use. The soap will last much longer.

To reshape or trim old paint brushes, dip the bristles in water soluble glue. When the glue dries and the brushes are hard, shape them on a grinding wheel or sanding disk. Afterwards soak out the glue with hot water.

In winter, when darkness falls so early it can be dangerous jogging along city streets. Bright clothing is one way of avoiding tragic accidents. Another way is to fix fluorescent tape to toe and heel of your jogging shoes. The rapid movement is more likely to catch the eye of a passing motorist. E. Edmonds, Lindsay

* * *

When twist-off bottle caps refuse to budge, place elastic bands around it (one wide or several narrow) for a sure grip. Works like magic and no sore fingers. Mrs. G. Harding, Willowdale

* * *

Before I go shopping in a bulk food store I make up my list on slips of paper. I then put these papers into the plastic bags to identify my purchases.

To get paint off my hands, I use bath oil. The oil breaks down the paint and leaves my skin soft and smelling nice instead of dry, as happens after using turpentine.

When buying spices I mark the date of purchase on the container, which tells me how long I have had them and if they are too old and need replacing. Spices break down if they are too old. Sheila Philips, Willowdale

* * *

These take some time to make but are invaluable in the car trunk in the winter. Take two strips of thick carpet or flexible plywood about 1 1/2 yards long and about 8 inches wide, and on each side rivet serrated bottle caps at intervals. They give good traction if stuck in snow or on ice. Harold Walker, Colgan

* * *

When you begin your ironing, place any linens or cottons in the freezer compartment of refrigerator or in the deep freezer. After the regular ironing is done, simply take one article at a time out of the freezer and see the ease in which wrinkles come out while ironing. I always do this with linen tablecloths and 100 per cent cotton goods. No need to dampen articles either. Louise Warren, Milton

* * *

Lightly flour a piece of waxed paper and roll out your pie crust on it. Then just pick up the wax paper and turn it upside down over your pie plate and presto! you have a pie crust all done without it sticking to your countertop.

When defrosting your freezer, use a hair dryer to hurry up the job. Mrs. Louise Challice, Campbellcroft

* * *

When my perfume gets old and I don't want to use it any more, I pour a few drops in the wash basin and tub drains. If it has a spray top, I spray a wee bit on my guest towels once in a while. It's a lovely scent in your bathroom for free. Mrs. A. Gandercock, Harwood

* * *

Put another shelf across the bottom part of your clothes closet to make full use of the extra space. Everything is up off the floor for quicker and easier vacuuming and dusting. Kathleen Wallace, Niagara Falls

* * *

A remedy for tears when peeling onions - swimming goggles work beautifully. Susan Mander, Oakville

* * *

Before I leave on vacation, I sprinkle baking soda down the drains in the kitchen sink, bathroom basin and bath tub. It leaves a clean smell. Otherwise you may arrive home to a musty smell. Agnes Remme, Barrie

* * *

Those novels and plays now available on cassettes make long distance driving exciting. No more playing irritably with the dial of the radio, trying to find a suitable station. Mrs. Ruth Wingerson, Little Britain

* * *

Removing the tape from plastic storm windows may cause the paint underneath the tap to chip. Use your hair dryer to melt the adhesive. When you are finished, wash the window frame with a little solvent to remove any excess adhesive.

This method also works on any adhesive-backed material, such as Mactac. Mrs. Jean MacLennan, Trenton

* * *

Can anyone tell me how to wash felt toys? A teacher I had years ago told me that felt skirts were popular in the '50s. Surely somebody must have washing instructions for felt. Eva Wu, Sudbury

* * *

Does anyone know where I can sell the china figures that came in tea boxes? I have 97 and wish to dispose of them at a very reasonable price. M. Kelly, Thornhill

* * *

If you are using your plastic shopping bags for garbage, etc., store them in an empty pop can carton. Remove the cans carefully to keep the plastic cover from tearing too much. Fold the bags neatly in four and place them, one on top of another, in two piles in the carton. Just slip your hand in to remove one at a time. Irene Hillier, Agincourt * Send your suggestions to: Reader Exchange, The Toronto Star, One Yonge Street, Toronto M5E 1E6. Please write clearly on standard letter-sized paper and on one side of the page only. Please do not send self-addressed, stamped envelopes, as the sheer volume of mail makes personal answers impossible. The most interesting tips will be published, and the best of the week will receive a $10 prize.

Toronto Star (ON)
SAT
BUSINESS TODAY, Saturday, February 1, 1986 1494 mots, p. D1

Americans feeling the pinch of foreign investment grip

Peter Goodspeed Toronto Star

WASHINGTON - "With each major new foreign investment, we forfeit a little more control over our national destiny, our political independence and our national security," says Texas Congressman John Bryant.

"An increasing number of business decisions with major consequences for our well-being are being made by persons who do not live here and who may not share our view of the world," he adds.

The two-term Democrat from Dallas stops just short of suggesting that a rising tide of foreign investment in the United States poses a critical threat to America's "cultural identity."

Looking across the U.S., Bryant declares: "Foreign flags are flying over the American economy."

In his home state of Texas, foreigners own a million acres of prime agricultural land; in New York city, the second largest commercial landlord is a Canadian, the Toronto-based Olympia and York Developments Ltd.; French taxpayers control 46 per cent of American Motors Corp.; a Japanese firm, Nippon Kokan, owns 50 per cent of National Steel and a Mexican furniture tycoon, Mario Vazquez Tona, has just purchased United Press International, the second largest newspaper wire service in the U.S.

In the last 10 years, foreign investment in the U.S. has increased by an amazing 900 per cent.

Saudi Arabian sheiks, Japanese corporations, Canadian entrepreneurs, West German industrialists, British businessmen and a host of other foreigners now lay claim to more than $1 trillion worth of the U.S.

They've bought factories and foundaries, warehouses and mines, land and entire industries.

They own 15 per cent of all U.S. bank assets and account for more than half of all the deposits in four of the country's 10 largest banks.

Where Canadians have long worried about the impact of foreign investment, mainly by Americans, on their economy, Americans are only just now starting to question the social, political and economic consequences of foreign investment in the U.S.

Labor unions are complaining about foreign investors who adopt stringent anti-union tactics.

Economists are voicing doubts about the impact foreign investment may have on future employment patterns.

American newspapers are noting foreign owned businesses are starting to influence domestic political debates in the U.S.

And politicians, like Bryant, are fretting over billion dollar deals that are turning "all-American" companies into foreign-owned assets.

"Our national economic problems have brought us, not teeming masses yearning to be free, but eager foreign investors (who are) ready to buy into the United States bit by bit, bond by bond, company by company, bank by bank, building by building and acre by acre," Bryant says.

"Our economy is becoming so dependent on foreign capital that, were it to be withdrawn - as the OPEC nations withdrew their petro cash from the English economy in the late 1970s - we could see our economy go into a tailspin that would make the Great Depression look like the Roaring Twenties," he says. OPEC is the Organization of Petroleum Exporting Countries that earned billions in the '70s during an apparent shortage of oil.

In the past, Americans almost unanimously welcomed foreign investment, saying it created jobs; re-invigorated failing industries; exposed Americans to new management skills; imported new technologies and forced existing U.S. industries to be more competitive.

Foreign investment fueled America's deficit-driven economy. It allowed the U.S. government to live beyond its means and it kept interest rates and taxes low.

ACCORDING to the U.S. department of commerce, foreign investment is responsible for up to 2.5 million jobs in the U.S. today. And it's playing a major role in bolstering the value of the U.S. dollar.

But now Americans are afraid they may be getting too much of a good thing.

"It's kind of ironic," says Harvard University professor Robert Reich. "Some of the old imperialist fears that have plagued countries like Canada for years are just starting to surface here. For some people there is a fear foreign owned factories could suddenly be closed at the whim of an absentee landlord, that companies might expatriate their profits or act irresponsibly, without regard to American interests. They're precisely the fears our trading partners have voiced for years over American investments in their economies."

Americans are starting to accuse foreign investors of intentionaly trying to influence the way they live, work and govern themselves.

Japanese business executives have threatened to curb their investments in the U.S., if American Congressmen, who are in the midst of rewriting their nation's tax laws, tinker too much with certain tax loopholes.

The Korean-based Unification Church has pumped more than $100 million into starting and supporting the Washington Times daily newspaper, which was founded with the deliberate intention of adding a more conservative voice to political debates in Washington.

The newspaper has gone so far in its conservative crusades that, last year, when Congress rejected granting further covert aid to anti-Sandinista Contra guerrillas in Nicaragua, it launched and ran its own fund raising campaign in support of the rebels.

And this week, a House of Representatives foreign relations subcommittee launched hearings to investigate the power, influence, possible corruption and foreign policy ramifications that surround almost $250 million worth of real estate investments Philippine President Ferdinand Marcos has made in recent years in New York city.

The New York Times, in a recent three-part series on foreign investment in the U. S., has claimed political action committees of American companies that are entirely owned by foreigners contributed more than $1 million to U.S. Congressional election campaigns in 1984.

Senator Lloyd Bensten, of Texas, the top Democrat on the Senate's international trade subcommittee, has recently called for Congressional hearings into the role foreign owned corporations play in American elections.

And the Federal Election Commission has formally asked Congress to review and possibly rewrite laws that were designed to prohibit foreign nationals from participating in U.S. elections.

On the national security front, U.S. lawmakers have set up a special inter-agency task force to monitor foreign investment in industries of critical importance to U.S. defence.

Their concerns stem from the growing role foreign companies are playing in emerging high-tech industries in the U.S. - a move that William Casey, director of the Central Intelligence Agency, has called "a Trojan Horse," when referring to Japanese penetration of the U.S. computer industry.

Japanese companies now own more than 32,000 American patents and recently a Japanese firm, Minebea, gained a virtual stranglehold on three-quarters of the U.S. market for the production of miniature precision ball bearings, which are used extensively in the aerospace and electronics industries.

Domestically, American unions have expressed deep displeasure over the way foreign owned companies are doing business in the United States.

The United Food and Commercial Workers union, worried about the growing influence of foreign owned food firms who they claim are undercutting U.S. wage scales, has begun to run a series of television ads with actress Vicki Lawrence who warns Americans:

"What we don't need is a bunch of rich foreigners sashaying over here and telling us how to run the whole 'danged' supermarket."

Foreign ownership in the U.S. food industry is extensive. The Swiss firm Nestle S.A. recently spent $3 billion to buy the giant Carnation company; the Dutch firm Unilever N.V. owns Lever Brothers and Thomas J. Lipton; the Canadian supermarket chain Loblaw Companies Ltd. owns National Tea food stores; a German firm owns A&P food stores; a Dutch company owns Giant Food stores and British companies own Keebler bakeries, Cadbury food products and Bluebird meat products.

The greatest conflicts between American unions and foreign investors, however, has been in the auto industry.

Japanese automakers with assembly plants in the U.S. have been embroiled in a series of long drawn-out fights with the United Auto Workers union which has, unsuccessfully, demanded the right to represent workers in the new plants.

"In general, we welcome foreign investment," says Mark Anderson, an economist with the AFL-CIO. "But we add the important caveat that we welcome foreign entities who are willing to abide by traditional labor relations practices in the United States.

"It's been regrettable, but in some cases, companies setting up here have decided to adopt the worst attributes of some American companies," he says. "They've adopted an exceedingly hostile attitude towards unions."

But it's economists like Harvard's Reich who voice the loudest and possibly the most damning criticism of foreign investment in the U.S.

Reich says current foreign investment practices may ultimately doom Americans to hold only the lowest paying jobs in new high-tech industries.

'Offshore companies manufacture the most complex and most expensive products produced by the new technology and then simply hire Americans to put the final pieces together, Reich says.

Offshore companies manufacture the most complex and most expensive products produced by the new technology and then simply hire Americans to put the final pieces together, Reich says.

Toronto Star (ON)
SUN
SPORTS, Sunday, February 2, 1986 712 mots, p. E2

A day in the life of Shawn O'Sullivan

Al Sokol Toronto Star

Wearing seven layers of clothing, Shawn goes on a five-mile run through Sunnybook with his dad, Michael O'Sullivan, a retired TTC employee. Sometimes his dog tags along.

Arising at the crack of noon, O'Sullivan plays with the family cat, then takes the TTC and is at the gym by 4 p.m. for two and a half hours of hard labor, much of the long workout with taped hands.

At home in Leaside, Shawn, has a light lunch prepared by mother Margaret after daily run. That's father Michael at left.

Coach-trainer Peter Wylie, a former Metro policeman, puts O'Sullivan through workout at Cabbagetown Youth Centre. By Al Sokol Toronto Star

Shawn O'Sullivan is up at the crack of noon these days to prepare for his Feb. 10 welterweight bout against Mexico's Tomas Garcia at the Harbor Castle Hilton Hotel.

So much for the bleak, dawn roadwork scenes from the Rocky movies. It's just one more myth surrounding professional boxing the articulate and intelligent O'Sullivan destroys.

Another is the huge meat meals that boxers are supposed to consume during training. O'Sullivan sticks to salads and fruit plus cottage cheese as he tries to pare his weight from 152 pounds to 148 by fight night.

O'Sullivan will put his 9-0 pro record (six knockouts) on the line against Garcia, who has a 26-11 mark, including 15 knockouts. For Shawn, training has not gone particularly well the past week and he's concerned about the cramping of a leg muscle during his runs.

He is the last of the six O'Sullivan children living in the Leaside home of his parents. For the first time Shawn, 23, has the luxury of his own basement quarters where he gets a solid 10 hours sleep surrounded by reminders of his 94 amateur wins - 68 by kayoes - against four losses.

Nowhere to be seen, however, is the silver medal earned at the 1984 Olympic Games in Los Angeles. It should have been gold and O'Sullivan still considers his Olympic experience a disappointment.

On an empty stomach, O'Sullivan heads out for his daily run through nearby Sunnybrook Park, fortified against the wintry elements by no less than seven layers of clothing. ("I like to stay warm.")

Some days Shawn is accompanied on these five-mile runs by his father, Michael, 63, and their 10-year-old samoyed, Bawn, which is Gaelic for white. Michael and Bawn jog at a comfortable pace while Shawn races up hills and steep stairs in the park.

O'Sullivan passes the horse barns in Sunnybrook Park and mentions he started working as a "stable bum" there for three years when he was 11. His only remuneration was being allowed to ride the jumpers for one hour each Friday. Later you learn Shawn was a first-rate equestrian with the blue ribbons to prove it.

For a change of pace, and to strenghten his legs, O'Sullivan runs up a "killer" hill backwards and then heads for home where his mother, Margaret, has lunch ready.

The early afternoons, when he is in training and not doing endorsements or television commericials, are rest periods, a chance to play with the family cat, Mixie, who was born in the house 13 years ago.

O'Sullivan had rescued her mother, then a kitten, when she was being battered by some neighborhood yahoos. Now Mixie rules the house.

Around 4 p.m. Shawn heads for the Cabbagetown Youth Centre, near Parliament and Wellesley Sts., via public transit, the only way to go, according to Michael O'Sullivan, a retired TTC employee.

Then it's 2 1/2 hours of hard labor in the gym for Shawn under the guidance of his coach/trainer Peter Wylie, a former member of the Metro Toronto police bomb squad. He resigned from the force last year to devote his energies to keeping the Cabbagetown club going.

Home for the evening, O'Sullivan has a light supper at 8 p.m., watches boxing tapes on his video cassette recorder and then reads inspirational books, writing down passages that particularly appeal to him. "Virtue is bold and goodness not fearful," is one quote that caught his eye. But another captures O'Sullivan: "It is excellent to have a giant strength, but tyrannous to use it like a giant."

Toronto Star (ON)
SUN
ENTERTAINMENT, Sunday, February 2, 1986 631 mots, p. G3

European charm at a low price

David Kingsmill Star food writer

I've been to Arthur's before. Somewhere. It's one-third Austrian Alps, one-third elegantly refurbished farmhouse, one-third rural France. It's warm, comfortable, decidedly unsnooty and reasonably priced. When I say I've been there before, I don't mean physically, I mean that it looks and feels like a few other restaurants I've been to, all in Europe somewhere. It has that charm.

The place offers a fixed price dinner menu for $12.50 (lunch for $6.75) but the regular menu selections appeared more appealing last week. Fresh mussels provencale ($5.50) to start, for instance. Plump mussels, mushrooms, green onion, tomato on a bed of fresh spinach was coated with a warm dressing positively vibrating in light oil, wine, broth, garlic, basil, a smack of lemon and a fine herbs.

The sauce is so good you'll be tempted to spoon the excess into your mouth. Do it. The taste will take you right to the next course. All, however, was not perfect with that appetizer. The great pity was that the spinach wasn't washed well enough and the grit was criminal.

The smoked trout ($3.50) wasn't particularly smokey and could have used attention to remove the obvious bones. But it's served with a simple but perfect blend of whipped cream and horseradish on a small leaf of Boston bibb. Really nice.

If you go out to a restaurant, why order something you would, could and do make at home? Unless, of course, you want to know how to do it better. Arthur's chef, Stavros Tsimicalis, formerly of Les Pleiades, shows you one way to cook roast leg of lamb ($8.25). It's boned, studded with chunks of garlic, served barely pink in a sauce that is heavy with rosemary and peppercorns.

In this rendition, the taste of the incredibly tender and well-trimmed lamb was an integral part of the whole taste, rather than the predominant force. And it worked. With it came nicely done carrots and broccoli capped with a whipped garlic egg sauce with the tang of vinegar. Nice touch.

The $13.50 entrecote, one of two steaks offered on the menu, was a New York strip 1 1/2 to 2 inches thick. Ordered this side of rare, it came this side of medium, and the meat itself didn't have a the taste advantage of being well aged. The steak itself, therefore, was unremarkable. Ah, but it came with a peppercorn sauce, a sauce that contained black, white, green and red peppercorns. If the steak had been blasted with brandy, either as the fuel for a flambee or simply sloshed into the peppercorn sauce, it would have been a classic. As it was, it was just very nice.

The restaurant was almost empty and you could hear the chef madly whipping the egg yolks and sugar of the zabaglione in the kitchen way at the back. The warm Italian froth of a dessert was superb. Not only was the requisite Marsala wine there, but a hint of Madeira, as well.

The menu is more adventurous than is reflected here. Fresh trout with pine nuts and basil, herbed shrimp with tomato, green onion and garlic, red snapper with mussels, an oil and vinegar spinach salad with feta, mushrooms and croutons, and cream of spinach and feta soup are a few items I'll go back and try later. Dinner for two with wine will cost about $50.

TABLE FOR FOUR Arthur's 193 Carlton St. (between Sherbourne and Parliament) 961-4747 Eclectic American; seats 60 in candlelight atmosphere; entrees $6.75 to $13.50; full licence; open lunch from noon weekdays, dinner from 5.30 p.m. Monday to Saturday; not accessible for wheelchairs; non-smoking area; reservations accepted for three or more people; takes all cards but Diners.

Toronto Star (ON)
SUN
PEOPLE, Sunday, February 2, 1986 1654 mots, p. D6

Personal memories of Christa McAuliffe, the woman who died in 'reach for the stars'

Joyce Maynard Special to The Star

I spent a day with Christa McAuliffe once. It was early last fall, just a month after she had been chosen America's first teacher in space. Because I live in New Hampshire about 20 miles from the McAuliffes and because, like her, I know a few things about having a family with young children whom you love more than anything and a job you love too (and a husband also named Steve), I had been following her story with particular interest. Most of all I watched her, I guess because, like her, I live an ordinary life, filled with trips to the supermarket and frantic searches for lost shoes and, like her, I sometimes dream of adventure. Only my adventures - unlike hers - happen mostly in my own familiar home with my two feet planted firmly on the ground.

So I called her up. (That was still possible last fall, although the line was often busy.) Christa herself answered the phone. She was taking off for Houston to begin astronaut training in a few weeks, and her schedule was already so busy that she had managed to spend only one hour at the pool with her children that summer. "I can't believe it," she said. "This year I don't even have a tan."

One free hour

Well, she was meeting one reporter at 8 a.m. and another at 8.45. Someone else at 9.30. That's how it went all day long, with breaks in between for her son Scott's Little League practice and picking up her daughter Caroline at day camp. But there was a free hour at 7 a.m., and she said I could come then.

She met me at the door with her hair still wet, in stockinged feet, and I followed her through the rooms of her house as she talked and looked for Scott's sleeping bag, took the chicken out of the freezer to defrost and turned on the washing machine. There were lots of phone calls too: NASA one minute; the cleaners the next to say her husband's shirts were ready.

There were piles of letters and newspaper clippings all over the house - also helium balloons and flowers and signs saying such things as, "Reach For The Stars" and "Out Of This World." I guess some people might have said the place was a mess, but you could tell something else too. This woman was organized. She had a two-page list of things to do in her pocket and another one taped to the dashboard of her car. She had NASA's phone number attached to her refrigerator with alphabet magnets, right next to her kids' drawings.

In the middle of a sentence she'd suddenly reach for her pencil and jot down something. "Black high-top sneakers for Scott." "Get more cheques." If the phone rang when she was in the middle of a sentence, she'd come back five minutes later and finish it. That's a skill many mothers possess, but I have never met one who had it down the way she did.

I liked her. She was brisk, confident, she paid attention to things. (Remembered the ages of my children, asked me a question about the town where we live. Knew the names of students she'd taught 10 years ago.) I remember thinking, too, how different we were. There didn't seem to be a shred of ambivalence or hesitation in her about changing in such a major way the life she and her family had been living until now, that everybody had liked just fine: leaving the teaching job she loved and the family to which she was devoted for six months' training in Houston, then leaving the planet altogether, blasting into orbit.

She met her husband when they were both 15; they had been together 20 years, and though he had been, for most of that time, the kind of husband who doesn't know where the cleanser is kept, he was totally behind her when she said she wanted to go up in space. They both seemed clear on that - surprised almost that there would be any question. What kind of love would it be if he kept the person he loved from pursuing her dreams?

Well, our one hour was up swiftly, and there was a new batch of reporters knocking at the door, taking pictures of her cat, her car, her son's bike. I left.

But I wanted to talk to her some more. It was this business of leaving the family that puzzled me. I have met women who work 12 hours a day and see their children for breakfast and a bedtime story; I have known ambitious, driving women who want to be rich, want to be famous, want to have their picture on the cover of Time magazine. She wasn't one of those.

How could she?

This was a family that ran on Christa's extraordinary energy and organization and attention to detail. How could she leave her husband and children? How would they ever manage without her?

So I called a couple of weeks later (it was just three days before she left for Houston) and asked if I could talk to her again. She had no more time to sit and visit; I knew that. I just wondered whether I could spend the day with her, riding around town while she did the errands on her list. She said OK.

Here's what we did that day: Drove to the local TV station where Christa taped a show with several ministers and priests about the religious implications of space travel; stopped by the bank, the post office and then the grocer's to pick up peanut butter for Caroline's baby sitter. She gave another television interview and posed for pictures for a couple of magazines. She picked up her son at school and listened to him tell about his first day.

After that, she was supposed to pick up Caroline at the baby sitter's and take both kids to a friend's house for the rest of the afternoon. Scott wanted to be with her, so he came along with us to the doctor's office (to pick up Caroline's immunization records for kindergarten) and the grocery store, again, to order meat for 50 people for a family party she was giving that weekend. Then we stopped for an ice-cream cone. She had peppermint. Scott said in a small proud voice that maybe they'd name the flavor after her now.

Christa called me once from Houston to fill me in on how things were going. She loved it there. I called her husband, and he told me that when he got the children home every evening, they'd say, "Let's see what Mr. Microwave has for us tonight." Christa had left him with lists of neighbors to call on, phone numbers of baby sitters and doctors and take-out food places. Already, he said, he had a whole new understanding of what it was she'd been doing all these years. "Wait till she gets home, though," he joked. "I plan to slip back to my old habits just as far as she'll let me."

We all know now she won't be coming home. I have been trying to make sense of it, or at least find something comforting to tell myself and my children when the television replays for us, for the 10th, the 100th time, those terrible, haunting images of Christa's rocket lifting off, the rocket blasting higher, going to full throttle and then exploding in mid-air 10 miles above the Atlantic Ocean - leaving not a trace of the seven crew members, including this woman NASA had placed on board specifically so that the American people would have someone we could identify with. An ordinary person who could make us feel (as she did), "That could be me up there."

Other fragments haunt me too: Steve McAuliffe, reading her Teacher in Space application last January and saying, "Where is this woman? I want to marry her." Scott posing before the launch with his mother's official NASA portrait with a smile that strikes me now as proud and wistful. Caroline's room in Concord filled with jelly bracelets and nail-polish bottles, just like my daughter Audrey's. Christa and the other members of the crew taking that last euphoric walk to the van that would bring them to the Challenger. I move closer to the television set to study their faces every time they run that film. As if, if I look hard enough, maybe I'll find some clue to the tragedy that awaited them.

Shall I tell my children tonight the story of Icarus flying too close to the sun? Is Christa McAuliffe's final lesson that mothers are better off staying home after all? I ask myself again, "How could she have left her family? And how will they live without her?"

What I choose to remind myself - as I put on our table the dinner that neither my husband Steve nor my daughter nor myself feels much like eating and, later as Steve and I lie side by side in the dark and I hold him tight - is that the only home worth having is the kind that makes you strong enough to venture forth. That nothing is worth much that comes without risk. Giving someone your heart. Having a child. They all leave us open to danger and loss. The more you risk, maybe, the more you have to gain. The more you have, the more you have to lose.

And still, it's for all of us to press on, not shrink back. Who can forget those two last words spoken by Mission Control the moment before the sky exploded? Full throttle. * Joyce Maynard is a nationally syndicated newspaper columnist in the U.S.

Toronto Star (ON)
SUN
NEWS, Sunday, February 2, 1986 44 mots, p. H8

Moscow is no vegetarian

This seven-month-old tiger with the intriguing name belongs to the Ashton Circus which is currently touring Australia, and went on an outing with his keeper. The cub was quite taken by all that meat in a suburban supermarket of Sydney.

Toronto Star (ON)
FIN
NEWS, Monday, February 3, 1986 263 mots, p. A2

Meatless Fridays back for Catholics in Winnipeg

(CP)

WINNIPEG - WINNIPEG (CP) - Meatless Fridays have returned for Winnipeg's 200,000 Roman Catholics under a decree issued by Archbishop Adam Exner.

But Catholics will have the option of performing a special act of charity or piety if they cannot comply with the new rule.

Exner dismissed suggestions the move might be a step backward for the church, saying "it's a step forward because it helps people who previously didn't know how to do penance."

New code

The Catholic practice of abstaining from meat on Fridays was abolished after the end of the Second Vatican Council in the mid-1960s.

Exner, however, said a new code of church law, which took effect in 1983, decreed that Catholics again refrain from eating meat or perform some other penance determined by their bishops.

"But experience showed a lot of people were at a loss and didn't know how, so now the church is coming back with specific ways," Exner said.

Free to choose

A spokesman for the Archdiocese of Toronto would not comment last night on Exner's decision.

"The Archdiocese of Toronto does recognize that Friday is a day of penance and sacrifice, but it is left to the individual to decide how to mark it . . . It's a day to remember and cherish who we are," Margaret Long said.

The day could be recognized in many ways, including "doing something positive, like volunteer work."

Exner's decree does not spell out the consequences Winnipeg Catholics face if they eat meat on Friday and fail to perform any other form of penance.

Toronto Star (ON)
FIN
NEWS, Monday, February 3, 1986 329 mots, p. A13

Pro-American wins presidency of Costa Rica

AP

SAN JOSE, Costa Rica - SAN JOSE (AP) - Oscar Arias, who promised to keep this key U.S. ally out of Central America's conflicts, defeated five other candidates yesterday to win the presidency of Costa Rica. Voters turned out in record numbers for an election that turned out to be a close race between the 45-year-old Arias and Rafael Calderon, 37. Both are considered moderate and pro-American.

Arias, the candidate of the governing National Liberation party, will succeed Luis Alberto Monge, who who was by law prevented from seeking re-election.

With nearly all ballots counted, Arias received more than 53 per cent of the vote to less than 45 per cent for Calderon. The four other candidates, including a communist, shared less than 2 per cent of the total. Plastic-heart woman alert after transplant

MINNEAPOLIS (AP) - Mary Lund, 40, kept alive with an artificial heart for more than a month was awake and alert yesterday, two days after getting a new human heart, a hospital spokesman said. Meanwhile in Pittsburgh, a 39-year-old man received a Jarvik 7 artifical heart in an operation that ended this morning. He is to get a human heart when a suitable organ can be found. First AIDS suspect in Indian hospital

NEW DELHI (DPA) - A person suspected of being India's first known victim of AIDS has been admitted to hospital in the southern city of Trivandrum, the United News of India reported yesterday. Razors in hot dogs spur search of stores

AUSTIN, Minn. (AP) - After pieces of razor blades were found in hot dogs produced by a company embroiled in a bitter labor dispute, inspectors started scouring supermarkets across Minnesota today in a search for meat packages bearing signs of tampering.

Meanwhile, units of the U.S. National Guard at the Geo. A. Hormel & Co. main meatpacking plant, where workers have been strike for 5 1/2 months, were reinforced in anticipation of trouble on the picket line.

Toronto Star (ON)
FIN
FOOD, Tuesday, February 4, 1986 123 mots, p. F5

Celebrate Meat Month with marinated lamb

Mary McGrath Toronto Star

February is Meat Month in Canada and Canada's Sheep Council is hoping that you will get into the habit of eating lamb. Here's a recipe to try: Marinated Lamb Chops 4 lamb shoulder chops, 3/4 inch thick

3/4 cup water 2 tbsp dry mustard

1/4 cup soy sauce 1 tsp dried rosemary

1/2 tsp ground ginger

1 clove garlic, crushed Combine all ingredients except lamb chops. Pour over chops in a shallow glass dish and marinate in refrigerator 8 hours or overnight. Snip fat edge of chops at 1-inch intervals. Broil 2 inches from heat for 3 to 4 minutes for medium and 5 to 6 minutes for well done. Makes 4 servings.

Toronto Star (ON)
FIN
BUSINESS TODAY, Tuesday, February 4, 1986 560 mots, p. C3

Towns show off best for business

Pat Brennan Toronto Star

Ear Falls Reeve Stan Leschuk is off on another hunting trip, but this time he isn't stalking game across the hard-rock country out behind his home.

On this hunting trip, Leschuk is moving quietly across the plush carpeting of a ballroom at the Sheraton Centre Hotel. He's keeping an ear tuned for the sounds of a potential target in hopes of bagging a big one to put meat on the table for all his 2,000 neighbors back home in Ear Falls, 2,000 kilometres (1,240 miles) northwest of Toronto.

Ear Falls is one of 40 Ontario communities paying $4,000 each to attend Canada's first Site Selection Conference. Town promoters are at the hotel to tell industries, developers, realtors, builders, investors and the tourism trade why they should set up shop in their towns.

Few of the hunters are as desperate as Leschuk, however.

His town, 220 kilometres (135 miles) northeast of Kenora, is losing its biggest employer in April. Stelco's Griffith iron ore mine is closing down with the loss of 400 jobs and 65 per cent of its tax base.

Leschuk is competing against promoters from Toronto, Scarborough, Kitchener, Hamilton and dozens of other larger centres, but he said Ear Falls can offer amenities those cities can't.

"We've got the best hunting, fishing, and cleanest air in the province. We have a heritage steeped in the outdoors with beautiful lakes and wilderness. There's no better place to raise a family and a lot of employees want that lifestyle," said Leschuk.

He's sharing his promotion booth with Kenora, Red Lake and Golden to promote Northwestern Ontario as the New Alternative.

Red Lake Reeve Ormond Sharpe said one of the best things that could happen to the region is to turn Minaki Lodge into a gambling casino.

"The province says gambling is a sin unless they do it, but they own the lodge so it wouldn't be a sin at Minaki," said Sharpe.

A few booths away, Canada's youngest mayor Stephen Clark, elected Mayor of Brockville at age 22, was buttonholing potential taxpayers like an old pro. (Now 25, he was returned by acclamation last November.)

Down another aisle, Bo Densmore, development officer for Cambridge, said she doesn't feel guilty about trying to win big industries away from other towns despite landing a $300 million Toyota plant in December.

Ron Mills, resource development officer for Simcoe County, said the huge Honda plant being built in Alliston is attracting more development to the area, but said the county's biggest development is happening along its Georgian Bay shore line.

"We now have serviced land stretching along the shore line from Midland to Thornbury and that land is selling faster than anywhere in the county for recreational homes and tourist developments," said Mills.

The Town of East Gwillimbury, just north of Newmarket, wants to remain primarily agricultural, "but we have a couple small pockets of industrial land we would like to see developed. We're not looking for anything real big," said planner Jo-Anne Egan.

Fred Cox, an organizer of the conference sponsored by the Financial Times and Canadian Tel-A-Views, said it was staged to cut down the preliminary research many companies go through to find a suitable location for a new plant, office, hotel or retail outlet.

The conference continues at the Sheraton Centre today.

Toronto Star (ON)
FIN
FOOD, Wednesday, February 5, 1986 358 mots, p. E11

Month-long drive under way to promote virtues of red meat

from Canadian Press

The Canadian red meat industry, in an effort to woo the wary consumer who's been berated for eating too much fat, cholesterol and salt, has embarked on a month-long campaign promoting beef, pork and lamb.

February is being called Canadian Meat Month and the Canadian Meat Council - representing the Beef Information Centre, the Canadian Pork Council and the Canada Sheep Council - has devised promotions to entice consumers to eat more red meat.

The aim, the council says in a news release, is "to communicate to consumers the good news about red meat's role in a balanced diet and healthy lifestyle."

The industry has a good deal to be worried about. The trend toward fitness has resulted in lower meat consumption and studies have shown about one-third of shoppers have health-related concerns about beef, especially about fat and cholesterol.

Toronto nutritionist Charlotte Bonds said the industry is giving a picture that meat is universally good.

"But you must be selective," she said. Instead of bombarding consumers with promotional gimmicks and recipes, Bonds said the red meat industry should be educating them on how to select high-quality, low-fat cuts and giving pointers on how to prepare them without added sodium and fat.

Bonds said processed meat, such as the luncheon loaves and cold cuts that the industry is also promoting, are full of sodium, fat and additives. "There is a lot of fat and cereal in this type of product," she said.

Mary Eadie, a spokesman for the Canadian Meat Council, defended the $200,000 being spent on the promotion.

"People have been misled about red meat," she said, blaming many of the misconceptions about the products' cholesterol and fat content on outdated nutritional tables.

In 1984, researcher Stephen Jones, now director of the Lacombe Research Centre in Lacombe, Alta., released the findings of a study he conducted on fat content in a variety of commercial beef cuts.

His findings showed that fat-in-meat statistics used by health professionals to warn Canadians about the amount of fat in their diets may be 30 to 50 per cent too high.

Toronto Star (ON)
FIN
FOOD, Wednesday, February 5, 1986 524 mots, p. E8

Stir-fried lamb a sample of home-style Chinese food

Jane Salzfass Freiman

One type of Chinese cooking rarely found in restaurants and almost unavailable to even the most dedicated Chinese food enthusiast is home-style cooking, or food cooked mainly by women and eaten at home.

Even guests in Chinese homes are served special foods reserved for company instead of the quickly cooked, simple dishes reserved for everyday meals.

A good example of home-style fare is this hot and spicy stir-fried lamb with scallions, which comes from my friend and Chinese food mentor, Jean Keh.

The entire dish can be cooked in three to four minutes. Preparation time, shortened with the aid of the food processor, also is very fast. Garlic and ginger are processed to minced consistency in about 15 seconds and the work of turning 3-inch lengths of green onions into slivers is accomplished in a moment.

Thin green onion slivers are made by slicing the bottoms of the green onions lengthwise with the thin (2 mm) slicing disc. Because the onions grow in concentric rings, slicing them along the grain causes the layers to separate. Ingredients such as dark (thick) soy sauce and oriental sesame oil are critical to the flavor of the recipe. These are increasingly available in supermarket oriental food sections and are sure to be found in specialty food stores. Hot And Spicy Home-style Lamb With Scallions Makes 4 servings Processing time: 30 seconds Preparation time: 15 minutes Cooking time: 3-4 minutes Sauce Mixture: 2 tsp dark soy sauce 1 tsp sugar 1 tsp cornstarch 1 tsp Chinese red vinegar or distilled white vinegar 1 tsp shaoshing wine or dry sherry 1 tsp sesame oil

1/8 tsp salt Stir-fry ingredients: 1 lb (454 g) boneless leg of lamb, trimmed

1/2 tsp cornstarch 8 medium green onions, roots removed 4 medium garlic cloves, peeled 1-inch chunk (1 oz) ginger, peeled 4 tbsp vegetable oil 6 hot red dried peppers

Steamed or fried rice, as accompaniment

Combine sauce ingredients in a cup; set aside.

With sharp knife or cleaver, thinly slice lamb pieces across the grain into thin 3-inch long strips (this is easiest when meat is partially frozen). Rub meat with cornstarch; refrigerate until cooking time.

Insert thin (2 mm) slicing disc in food processor container. Cut green onion bottoms to fit sideways in food chute. Load sideways and slice into slivers with a gentle push. Cut green tops to correspond with length of slivers; set aside. Change to metal blade. Process ginger and garlic until minced by dropping through food chute with machine running; set aside near stove.

Heat 2 tablespoons oil in a wok or skillet. Add red peppers and cook until dark, usually 30 seconds. Add lamb, stir-fry until cooked halfway (some lamb will remain pink); remove to heatproof dish or bowl. Heat remaining oil in wok. Add garlic and ginger. Stir-fry only until garlic is fragrant and begins to lightly color, about 30 seconds. Add scallions and lamb, toss to mix. Stir sauce quickly and add to wok. Stir fry only until sauce is absorbed, about 30 seconds. Serve on heatproof dish or platter accompanied by white rice.

Toronto Star (ON)
FIN
LIFE, Wednesday, February 5, 1986 321 mots, p. E10

Breakfast is essential to battling winter cold

(AP)

PHILADELPHIA - PHILADELPHIA (AP) - Winter is the season when bodies need to be fueled with nutritious food to cope with the bitter cold, says Nesba Frimpong, Drexel University Fellow in the nutrition and food sciences department.

"The body burns up more calories in cold weather," she explains. "Especially in winter, the body requires foods that are high in nutrients."

Healthy eating begins with breakfast, Frimpong points out. A well-balanced breakfast provides energy, which in turn keeps both the mind and body alert.

"Start with a hot or cold fortified cereal and milk, which is high in calcium, an important mineral for growing children and older women," she suggests. "On the side, include fresh fruit, like sliced bananas, or a glass of unsweetened fruit juice."

Foods high in protein are also vital for meeting one's energy needs, according to Frimpong.

"Ham is an excellent choice, if you can afford it," she says. "But remember that bacon is a poor substitute. According to the American Dietetic Association, it is not actually considered meat, but fat. It is the nutritional equivalent of eating pure butter or margarine."

One recommended source of protein is cottage cheese. Eggs are another option, although some doctors advocate eating only one or two per week because they are high in cholesterol.

"A slice of whole-grain bread is a healthful addition to breakfast and is preferable to white bread," says Frimpong. "If toasted, spread it with margarine instead of butter, which contains cholesterol.

"If you enjoy coffee in the morning, limit your intake of caffeine, since large quantities may aggravate certain health conditions.

"In general, children have greater energy requirements and require bigger breakfasts. Further, there is well-documented evidence which links having a balanced breakfast with performing better at school. This probably applies to the workplace, too."

Contact a registered dietitian or clinical nutritionist if you have any nutritional concerns or questions, she advises.

Toronto Star (ON)
FIN
ENTERTAINMENT, Wednesday, February 5, 1986 367 mots, p. F3

Coco knows chicken

Susie Lazaruk

Perhaps recognizing that one cannot survive by French bread alone, the owner of Chez Monsieur Coco has billed his place as "restaurant, tavern and dining room."

On our Friday night visit, we passed through the tavern (which was doing a brisk business) to the dining room (which wasn't).

We ignored the portion of the menu that offered such staples as tuna sandwiches and chopped steak dinners and turned to the page opposite listing fare more suitable for "dining".

This establishment doesn't try to keep up a trendy Beach image. The walls lack the standard art nouveau, the menu is without pretension, and you can still sidle up to that passe creature, the salad bar.

We passed on the soup or salad that comes "with" and opted for the shrimp cocktail ($4.95). Judging by the time they took to arrive and their not-quite-cold temperature, the six jumbos were freshly prepared. They were firm, tasty, and immersed in the standard tomato/horseradish sauce.

Chicken Cordon Bleu ($8.95), one of the specials that included soup or salad, beverage and dessert, was a tender breast wrapped around cheese and bacon and rolled in a crumb coating. The menu offers several variations of chicken prepared this way - Monsieur Coco knows his strengths.

Topping the long list of entrees and highlighted in bold type, prime rib of beef ($10.95) seemed like a sure bet. The waitress assured us it was.

The thick slab of meat certainly was a prime cut but although requested rare, it was overcooked to nearly medium.

From a choice of baked, boiled, mashed potatoes or french fries, we both chose baked, which were fine, but the green beans were overcooked.

Crepes Suzette (for two, $6.50) is a hefty dessert. We could only manage to finish one of the six crepes swimming in the sweet tangy sauce. Dinner with a bottle of wine and tip came to $58.50.

TABLE FOR TWO Chez Monsieur Coco 1032 Kingston Rd. 699-3256 Varied cuisine; seats 170; entrees $5.50 to $19.50; open 11 a.m. to 1 a.m. Monday to Saturday, noon to 11 p.m. Sunday; full licence; reservations accepted; major cards.

Toronto Star (ON)
FIN
NEWS, Thursday, February 6, 1986 1211 mots, p. A16

Happy birthday! Vigorous Reagan is 75 but serious questions linger about health

George de Lama Chicago Tribune

WASHINGTON - WASHINGTON - President Ronald Reagan marks his 75th birthday today, and the United States reaches a new milestone with him.

Never before has the country been led by a president this old. Reagan is older than former president Richard Nixon, who has been out of power for 12 years. He is older than infirm Soviet leader Konstantin Chernenko was when he died last year, older than John F. Kennedy would be if he had lived until today.

Looking at it another way, Reagan has lived through more than a third of U.S. history, reaching back to the earliest days of biplane aviation, when cars were a rare luxury, radios and telephones were scarce and the Titanic was still under construction.

Horse cavalry

From those days when every army had a horse cavalry, Reagan has come to preside over what may be the strongest power in the history of the world, with his finger on the button to global obliteration and his policies leading the nation in a computer age of microchips and instant communications.

Along the way, he has lived through 13 other presidents, two world wars, the Depression, the Cold War, Korea, Viet Nam, the civil rights era, a man on the moon and some of the most significant scientific discoveries in the history of mankind.

When Reagan was growing up, space travel was the stuff of science fiction and comic books; now he leads the country in mourning the deaths of seven astronauts who died aboard the space shuttle.

For most politicians, age and the image it projects are sensitive subjects. Even Nancy Reagan, an ex-actress, is still loath to disclose her real birthdate. Not so for her husband, already the oldest president in U.S. history.

In his characteristic way, he blew the age issue away during the 1984 presidential campaign with a joke. In a line that disarmed even his critics, Reagan broke up a televised debate with Democratic challenger Walter Mondale by proclaiming that he would ignore the age issue and not hold his opponent's youth and inexperience against him.

Serious questions

But despite the public display of vigor, serious questions remain about the health of a 75-year-old man who has survived a bullet in his chest from an assassination attempt five years ago and repeated confrontations with cancer.

For the rest of Reagan's term, the country can expect to stop and hold its breath about his health at least every six months, the approximate schedule his doctors have set for thorough examinations to detect any recurrence of colon cancer.

Three times in the last year, doctors have told the president he had cancer. The first time, by far the most serious occasion, was last summer, when they found two cancerous tumors in his colon and were forced to remove almost two feet of his lower intestine. Later came two different episodes of skin cancer on his nose. Each time, doctors removed the malignant tissue and advised Reagan to stay out of the sun.

He still relishes the job, meticulously marking off each appointment on his schedule with a pencil, one by one, all the way through the end of each working day. But Reagan's enthusiasm did not prevent either his staff or Mrs. Reagan from gasping when doctors found three small polyps last month during the president's six-month examination of the colon. The polyps and a small tissue growth taken from the side of his face proved benign this time, and everyone had a deep sigh of relief.

Political landscape

Yet Reagan is apparently among the many elderly Americans prone to developing polyps, and anxious moments may possibly lie ahead. Imagine the uproar that would have ensued had the last polyps not proven harmless, the anxious national debates over whether a president who has shown repeated signs of cancer should step down and hand over power to his vice-president - possibly altering the 1988 political landscape and the future of the United States.

It is better not to think about that, aides say, and by all accounts, Reagan himself does not. Since his colon cancer surgery, for example, he has told interviewers that he didn't have cancer, but instead had "a growth inside him that had cancer that was removed."

That characteristic Reagan optimism has always been accompanied by a peerless grace and humor under pressure that have endeared him to the nation, probably forever. Ever since the assassination attempt, when he lay critically wounded but jokingly told his surgeons he hoped they were Republicans, the president has probably done more to keep up the spirits of his aides and Mrs. Reagan than vice-versa, White House officials say privately.

White House aides still talk about the time last July when Reagan was bent over a hospital table while doctors conducted a colonoscopy, an uncomfortable examination procedure that involves inserting a long, flexible instrument through the president's anal opening to check for polyps. Turning to his medical tormentors, Reagan said, "If you fellows are thinking of taking a picture, just let me know so I can smile."

Good patient

That attitude also has led Reagan to become an extremely good patient in his old age. When doctors recommended that he exercise with light weights to expand his lungs and chest after his assassination attempt, Reagan went at it with gusto and proudly tells visitors that he has added two inches to his chest since the shooting, which took place when he was 70.

On most days, the president eats a light breakfast of dry toast and juice. He likes to eat a big bowl of soup for lunch, usually accompanied by a plate of fruit. Although Reagan went on a red meat-free, high-fibre diet recommended by the American Cancer Society after his surgery, he now eats varied meals, including meat, for dinner.

Despite his age and his medical history, Reagan has proved he can put in yeoman days when he needs to. On the final day of the Geneva summit last November, for example, Reagan met Soviet leader Mikhail Gorbachev, appeared at a ceremony in Geneva to release a joint U.S.-Soviet communique, flew to Brussels to brief U.S. allies, flew back to Washington and immediately went before Congress to give a post-summit speech that rated with his best ever - a 19-hour day, at least. "And he was the only one on the plane who didn't sleep on the way back," said White House spokesman Larry Speakes.

Emphasis on future

Although White House aides say Reagan did not mention his approaching birthday frequently, his age and a sense of limited time left in his second term in office increasingly seem to shape his presidency. Already concerned about leaving his legacy in the history books, the president has turned more and more to themes that emphasize his vision of the future, long after he expects to be around.

In time, Reagan may be remembered as more than a president, even the most popular president of modern times. As he did in other periods of national tragedy, during last week's shuttle disaster Reagan once again became what some have called "the national hand-holder." In this role, at least, his age becomes him.

Toronto Star (ON)
FIN
ENTERTAINMENT, Thursday, February 6, 1986 327 mots, p. B3

All aboard for perogies and borscht

Chris Zelkovich Toronto Star

I once introduced a WASP friend to the joys of Ukrainian cuisine. After stuffing himself with perogies, cabbage rolls and potato pancakes, he declared it quite a superb food experience - with one reservation.

"The only problem with Ukrainian food," he said, "is that 48 hours later you're hungry again."

You'll be treated to traditional Ukrainian food at the Ukrainian Caravan. But you'll definitely be able to eat again before your 48 hours are up.

Cossacks have traditionally fuelled themselves with borscht, and the Caravan's version ($2) was pleasantly hearty and chock full of shredded beets and carrots. Heartier appetites could try the Tanya's tidbits appetizer ($4.50), a combination of kobassa, herring and vegetables.

The chicken Kiev ($11.95) was a tender roll of breast, flavored with herbs. But there must have been a butter shortage in Kiev when this dish was made as the meat was a little dry and much of the flavor was masked by a thick, pinkish sauce of unknown origin. Like all entrees, it came with perogies (pyrohy in Ukrainian) and vegetables. The vegetables were overcooked carrots and corn, but the perogies . . . they were as light and tasty as any I've ever sampled.

The Big Boys platter ($8.95) was obviously designed for those who are able to dine only once every 48 hours. It featured a mild kobassa sausage, tender pork on a stick, chicken legs, the aforementioned vegetables and a mound of perogies. Dessert, a gelatinous cranberry mousse ($3) and a flavorless, heavy cheesecake ($3.50), wasn't memorable. Dinner for two, with wine, coffee and tip, was $41.34. - Chris Zelkovich

The Star's daily restaurant review

TABLE FOR TWO Ukrainian Caravan 5245 Dundas St. W. (near Kipling) 231-7447 Ukrainian cuisine; seats 120; entrees $6 to $12; full licence; noon to 10 p.m. Monday to Thursday; noon to 11 p.m. Friday to Sunday; reservations usually required on weekends; major cards accepted.

Toronto Star (ON)
FIN
LIFE, Thursday, February 6, 1986 811 mots, p. G1

Readers take aim over opera hall, fur-trapping columns

Frank Jones Toronto Star

I've been getting a barrage of mail about two columns I wrote last week, one opposing a $96 million request for funding for a new opera-ballet hall, the other regarding fur-trapping. Here are some of the gripes, first from opera and ballet fans.

Hylda Lalonde of Sudbury was hurt that I should call opera and ballet dowdy and dated. "Oh, the pleasure and anticipation of waiting for the curtain to rise, the sounds of the musicians tuning up, the rustlers settling down until, at last, the soul-wrenching, wonderful voices are heard, and the gorgeous colors and costumes are there to be seen. Records and tapes and radio really cannot replace a live performance, and for that a suitable stage is needed."

An "annoyed art lover," Suzanne Reid, writes, "Have you considered the economy, the number of jobs this building will create? I do not watch nor attend sports events, but I do think the teams and their fans ought to have a good stadium. I am more than willing to pay my share towards it. I expect the sports fans to do the same for those of us who enjoy the arts."

Doug Lowry resents my suggestion that the hall will be mainly for the well-to-do. "I have been going to the ballet for nine years, starting when the National (Ballet) played to 60 per cent-and-less houses, to now when 80 per cent-plus houses are the norm. The company has grown in leaps and bounds in terms of excellence.

"(Opera and ballet) retain and attract new business to the city because the decision-makers may like or may want to be near opera and ballet companies. I support the new hall because the O'Keefe backstage is too small for big productions, the companies are good enough to have their own hall, and it is good for Toronto."

Doris Robinson writes: "I'm not excited about getting a domed stadium but I certainly feel Toronto needs an opera house, complete with rich people fund-raising. Without them many cultural things would not get off the ground. Toronto is one of the leading cities in the world. It has facilities for every sport going, from cricket to hockey, so why not an opera house?"

Granted, opera and ballet bring pleasure to thousands. Maybe we even need an opera house, although it will probably mean we'll have to tear down the O'Keefe Centre, and incur another huge public loss. But if we do need an opera house, why must it cost so much? The Young People's Theatre set up in the old Toronto Transit Commission car barns using steel scaffolding for seating. Do opera and ballet always have to be synonymous with velvet and chandeliers?

The second column that raised some hackles was my open letter criticizing Diana, Princess of Wales, for announcing she will no longer wear furs.

"How dare you, trying to corrupt a member of the royal family?" was one brief letter that rather took my breath away.

Robert Rainer of North Vancouver wrote: "As an animal activist, I am not prepared to outlaw hunting and trapping because I recognize that there are people who must kill to live. But when people take part in multi-billion dollar industries built on the suffering of animals, I question the rightness of our actions."

Fred Archer of Alliston wrote: "I am afraid I do not buy the arguments of hunters and trappers that they are entitled to carry on a tradition. Many traditions have died and few tears are shed for them. I am talking about public hangings, witch hunts, burning at the stake, etc. It has been traditional for many years for rich women to flaunt their expensive coats in front of the poorer people. This is one tradition we can do without."

Michael O'Sullivan, of the World Society for the Protection of Animals, wrote that in spite of research, which showed that 16 traps were potentially humane, "animals are still being trapped with leg-hold traps, body-gripping traps, and snares. These methods are non-selective, trap unwanted species and domestic pets." In conclusion, wrote O'Sullivan, "the killing of these species for the subsequent commercial production of furs is primarily a commercial form of exploitation that causes unnecessary pain and suffering to millions of animals each year. Further, we believe the likelihood is remote that a trap can be developed which will act in a selective manner and consistently deliver an instantaneous, humane death under field conditions."

Exactly. I don't believe the animal activists want to see a humane trap developed. They want to stop all trapping. And after that they'll move on to banning meat eating. Furs are a billion-dollar industry for Canada that brings employment to people in remote areas, including many native people, while causing no damage to the environment. I can't see much wrong with that.

Toronto Star (ON)
FIN
NEWS, Thursday, February 6, 1986 202 mots, p. A6

North York students enlisted in drive to replenish food bank

North York's 65,000 public school students are being asked to help fill the shelves of the city's food bank during a 10-day charity drive.

Board Chairman Mae Waese called the North York Harvest project a "priority" and has joined Mayor Mel Lastman in urging the city's 120 schools to participate in the food drive.

"When it comes to starving people we think of Third World countries," Waese said. "I was astonished to realize that on our doorstep there is a need for food."

At a meeting to promote the blitz - to be held from Feb. 24 to March 5 - Loren Freid, founder of North York Harvest, set a collection target of 45,360 kilograms (100,000 pounds) of food.

North York Harvest, a volunteer-run organization, serves as a central clearing house for donations which are distributed as needed to social agencies and community groups. Since the depot officially opened Jan. 2 in a warehouse at 3640 Weston Rd., North York Harvest has received 6,350 kilograms (14,000 pounds) of donated food.

Freid said the depot needs unperishable food - tins of soup, meat, salmon, fruit and peanut butter.

Toronto Star (ON)
FIN
BUSINESS TODAY, Friday, February 7, 1986 221 mots, p. E3

Meat industry must overcome unhealthy image, producers told

John Spears Toronto Star

The meat industry has to persuade consumers that meat is a healthy food, the president of the Canadian Meat Council says.

And he says farmers and government ought to bear a big chunk of the cost of getting the message across.

The red meats - beef, pork and lamb - have suffered because Canadians incorrectly think red meat is unhealthy, Fred Mitchell told the council's annual meeting yesterday at the Royal York Hotel.

"There is a very positive story to be told about meat, and money must be invested to tell it."

In an interview afterward, Mitchell said that a lot of that money should come from sources other than the meat packing industry.

He said that 77 cents of every dollar in meat packers' revenue goes to buy livestock.

"We feel the livestock producers should bear a large part of the cost" of a meat promotion campaign, he said.

He acknowledged that meat packers may have to spend some money themselves, however.

One of the industry's main promotional tools now is designating February as Meat Awareness Month.

But the national budget for the campaign is a mere $75,000. The $8.5 billion-a-year meat packing industry chips in just $15,000. The rest is borne by farm commodity groups and Agriculture Canada.

Toronto Star (ON)
FIN
ENTERTAINMENT, Friday, February 7, 1986 1225 mots, p. D19

Chinese food that isn't on the menu

Peeter Tammearu Special to The Star

"A Chinese restaurant menu usually contains so many items that it is confusing for the Westerner," says Marina Loo. "Many people will see a few things, like fried rice or something sweet-and-sour, which they order because they recognize them. They don't explore any further or experiment with anything out of the ordinary."

But it is not very easy for the non-Chinese to experience much of the more complex and more authentic aspects of these cuisines. Given the hundreds of Chinese restaurants in Toronto, you suspect there's a great deal more available. But there are barriers.

The traditions and ingredients are not familiar. English-language menus are often a very sketchy representation of what's available. The Chinese language, written with pictographs, is not easily accessible. And waiters often don't speak much English and many seldom believe that the non-Chinese really want anything but conventional, Westernized dishes.

Marina Loo agreed to give us an insider's approach to Chinese food. Born in southern China and raised in Hong Kong, Loo came to Canada 15 years ago. She is the author of a cookbook and has taught Chinese cooking (at The Chinese Cookery, 223-1708) for the past eight years.

"I first learned about cooking at home," she says. "But from the amahs, the servants, not from my mother. I've also studied with many restaurant chefs. When students first come to me, they often have no idea of what Chinese food is really about. They like it because they've gone out few times and eaten chicken with cashew nuts.

We met at the Chinatown International Restaurant (421-429 Dundas St. W., 3rd floor, 593-0291).

Why this restaurant? "I like the food," Loo replied. "And it's large and spacious, just like a Hong Kong restaurant. I thought it would be a nicer place to meet and talk than some of the smaller, very traditional places."

As we were interested in the most authentic experience possible, we asked her to make no concessions. Pretend we're Chinese, we said. But even so, Loo was curiously hesitant. It took a while to convince her we were serious.

Rice is the real focus of the meal. In fact, the Mandarin verb "to eat" - chrfan - actually means "to eat cooked rice." Westerners put the emphasis on the different dishes they order while the Chinese view them almost like garnishes.

"We could have just a bowl of steamed rice, maybe with a bit of soy sauce on top, and consider that a meal," Loo said. "Dinner can often be as simple as a bowl of rice with some stir-fried vegetables and maybe a little soup. And when we have guests, we talk of putting out more rice, not more dishes."

The meal Loo ordered began with a shredded meat and vegetable soup ($5) - a flavorful broth with watercress, bean curd and thin slices of pork.

There were only two of us, but the meal we ordered could easily have fed four. With soup and rice, one dish should be enough for two people and two or three dishes will feed three or four.

"The Chinese tend to eat in large groups," Loo explained. "Traditionally, families would have several generations living under one roof. And they love to go out to eat. The reason there are so many restaurants is that the Chinese have traditionally conducted much of their social life, as well as their business, outside of their homes.

"For genuine Cantonese food, Toronto is probably the best place in North America. There are lots of recent immigrants who bring the latest trends and techniques from Hong Kong. In San Francisco and New York, the food tends to be more old-fashioned, because the immigrants came a long time ago."

Does this mean we're seeing the Chinese equivalent of nouvelle cuisine?

"No," Loo replied, "the dishes stay basically the same. But the proportion of one ingredient to another or the seasonings and the sauces change. People grow up with a certain type of food and they want a restaurant to provide it. But fashions keep on changing. That's why in Toronto you'll find that different generations - depending on when and from where they came here - will go to different restaurants."

For the main dishes to be eaten with rice, Loo ordered braised chicken with black bean sauce ($6), fried, dried and fresh squid with vegetables ($6.50) and fried bean curd in chef's sauce ($5.50).

"In southern China, where I am from," said Loo, "people eat a lot of fish because it's so available. In the Orient, chicken is rather expensive so pork and beef are more common. The older generation can be a little superstitious about eating beef, because cows are such valuable agricultural animals. Bean curd is inexpensive and everyday - it's like hamburger almost."

As all the dishes arrived at our table, the Star photographer who was waiting to take Loo's picture couldn't help himself - "What is this stuff?," he asked. "All these strange shapes and colors!"

"You see?" Loo said, "that's exactly the reaction I was worrying about. He doesn't recognize it. But if we'd ordered chicken with cashews, he'd know it."

The chicken in black bean sauce consisted of little pieces of fowl, cut in the Chinese fashion, which means with bones still in (a little troublesome to eat, but tastier). The bean curd ("home-style," just fried) was served with broccoli and black mushrooms in a little sauce. The two kinds of squid (the dried ones are darker and a little fishier) came with Chinese broccoli.

All of these dishes were delicious and very well executed. But to my mind, none of them was particularly exotic or strange and I mentioned this to Loo.

"For breakfast, I have congee, a soupy rice porridge, with various garnishes such as preserved eggs and pork," she replied. "Some of my students wouldn't touch it. So unless I knew you well, it's not one of the items I would introduce you to."

Various special banquets and interesting items like snake soup and game dishes are always being advertised in the Chinese-language newspapers, Loo told me. And many of the smaller, family-run places offer quite exotic dishes and interesting regional specialities. I asked her how someone who isn't Chinese could best go about exploring these culinary avenues.

"They really can't," she replied, "not if they can't speak Chinese or if they can't go with someone Chinese. The larger restaurants want to do business on a larger scale, so they hire English-speaking waiters. The smaller, family-run places feel they can survive with just Chinese business. And for that matter, would you feel comfortable being the only non-Chinese in the place?"

If you're a beginner at this sort of thing, start with any of the large restaurants in the downtown Chinatown. Try to order and eat a meal in the manner described above. By taking a few notes, remembering the dishes you like and reading a good cookbook to find out about others, you can soon advance to the intermediate level.

The serious gourmet will, of course, cultivate Chinese friends and begin to learn the language. A useful book for this purpose is The Eater's Guide to Chinese Characters by James D. McCawley (University of Chicago Press, $5.95), which introduces the basic keys to deciphering Chinese-language menus.

Toronto Star (ON)
FIN
BUSINESS TODAY, Friday, February 7, 1986 294 mots, p. E3

Governments must determine farm loan policies, banker says

John Spears Toronto Star

Banks will have to take a much more cautious approach to farm lending if governments don't clarify their policies on loans to troubled farmers, says a vice-president of Canada's biggest bank.

Doug McRorie, who heads the Royal Bank of Canada's agricultural services division, said yesterday that lenders don't know where they stand on questionable farm loans.

Some farm groups have asked governments to set up independent tribunals with the power to write off portions of loans to troubled farmers.

There was little support for the idea shown at a meeting of federal and provincial agriculture ministers last week in Ottawa, but McRorie said the politicians have to lay down some definite policies.

"We have threats; we have no particular rules," McRorie said in a speech to the Canadian Meat Institute yesterday.

"Under that sort of environment, I think it's inevitable that all lenders are going to take a more conservative point of view. They have to, because no lender is going to be willing to take on additional risk without knowing the conditions attached to this risk."

McRorie argued against any sort of mandatory writedown on loans to troubled farmers, because it would only reward failure and penalize success.

But he said some definite policy is needed, because this is the time of year when farmers and lenders get together to discuss lending needs.

He is the second banker this week to speak out against mandatory writedowns of farm loans.

Ed Baskier of the Toronto Dominion Bank said in British Columbia earlier this week that bankers would be less willing to lend to farmers if the government were to impose a moratorium on farm foreclosures.

Banks would likely respond with a moratorium on loans, he said.

Toronto Star (ON)
SA1
LIFE, Saturday, February 8, 1986 796 mots, p. L16

Ancient church thrives in Russia against all odds

William J. Eaton Los Angeles Times

PECHORY, U.S.S.R. - PECHORY, U.S.S.R. - Every day at 5.30 a.m., a strolling bell-ringer awakens 100 monks in a ritual that started nearly 500 years ago. And the black-robed monks still spend their days at work and at prayer in the ancient tradition of the Russian Orthodox Church.

Believers from miles around attend daily services at the Pskov-Pechory monastery, flocking in on holidays, challenging the state doctrine of atheism.

"The church is thriving," the rector, Archimandrite Gabriel, said in an interview in his luxurious, art-filled quarters inside the ancient walls.

Few believers

Still, the monastery is one of only seven such institutions that are still open, along with a dozen nunneries, almost 70 years after the Bolshevik Revolution. Only about 15 per cent of the people in this part of the Soviet Union, the heart of ancient Russia, are now classified as religious believers. In czarist times, church membership was virtually universal.

Before the Bolshevik takeover, there were about 550 monasteries and 475 nunneries in Old Russia. Even as recently as 1955, there were 70 such institutions.

The 1977 Soviet constitution provides for "freedom of conscience, that is, the right to profess or not to profess any religion, and to conduct religious worship or atheistic propaganda. Incitement of hatred or hostility on religious grounds is prohibited."

A miracle

But members of the Communist Party must profess atheism and the state spreads anti-church propaganda in the schools. The law forbids religious instruction of groups of young people, thus banning such familiar institutions as Sunday schools.

So the rector of the monastery at Pechory regards the survival of the Russian Orthodox Church in its present form as something of a miracle. "Even the atheists are surprised," he said. He attributes the continued church presence to "unshakable Russian faith" in a supreme being despite decades of official scoffing at "religious superstitions."

Religious teaching of young people, he said, can be conducted in the home and at church services, where "each sermon is a lesson." In fact, Archimandrite Gabriel said, the church might be better off if the state were less co-operative with the hierarchy.

"In the early 1950s I was a seminary student and things were not easy for us then," he said, referring to the final years of Stalinist repression.

He recalled that the Christian church thrived under persecution by the Roman authorities and only later, after it became established, were there feuds and corruption in church ranks.

"The regime (in Moscow) is now lenient, and maybe that's not so good for the church," he said.

The rector served his guests a sumptuous lunch, complete with red and black caviar, smoked sturgeon, pickled tomatoes and salted mushrooms, washed down with Armenian brandy.

But he pointed out that this was a holiday feast and that the next day's meals would consist of cereal and water.

The Pechory monastery began literally underground - in caves. Hermits and holy men, seeking to isolate themselves from the world and following a precedent set by the Greek Orthodox Church, lived and worshipped in caves some time in the 15th century.

The first church opened in 1473, according to monastery legend, and walls were erected in 1529 to help fend off attacks by roving Teutonic knights.

No meat

With the northern border of Russia not far away, the monastery became an outpost for nearby Pskov, an ancient centre of Russian culture, and the monks fought as much as they prayed through hundreds of sieges and raids.

Brother Nafanail, secretary-treasurer of the monastery and a tour guide, pointed out the 16th-century bell tower and its carillon, and said, "It heralded victory, and called monks to fight and to pray." But after 1721, when Peter the Great defeated the Swedes in the Northern Wars, the border was pushed north and life became strictly monastic.

Now the monks spend at least four hours a day at prayer. They work another eight hours and retire every night by midnight. They produce milk, butter and cheese, and their greenhouses provide fresh flowers even in winter, along with lemons year round.

While there is no general rule of silence, monks are not permitted to visit one another's cells or spend any time socializing. They do not eat meat, in order "to discourage sinful thoughts," according to Nafanail.

The monks rarely go beyond the monastery walls. When they die, they are buried in catacombs cut from rock, where more than 10,000 have been interred over the centuries.

The monastery has friends in powerful places, including the patriarch of Moscow and all Russia, who once was rector here. The local Ministry of Transport arranges bus schedules to get believers to service on time, then return them to their homes, Nafanail said.

Toronto Star (ON)
SA1
LIFE, Saturday, February 8, 1986 147 mots, p. L3

Pepper sauce for pork chops

Mary McGrath Toronto Star

Pepper Chops 4 pork shoulder or loin chops, 3/4 inch thick Garlic powder Salt 2 tbsp black peppercorns Sauce: 2 tbsp butter 1 onion, finely chopped 1 clove garlic, crushed 1 green pepper, coarsely chopped 1 sweet red pepper, finely chopped 1 cup beef stock 2 tbsp cornstarch

1/2 cup cold water

Preheat oven to 350 degrees F. Sprinkle chops lightly with garlic powder and salt. Coarsely crush peppercorns. Sprinkle peppercorns on both sides of chops. Press firmly into the meat with the heel of your hand. Set on a rack in a shallow pan and bake for 25 minutes.

To make sauce, melt butter in a skillet. Add onion, garlic, green and red peppers and cook 5 minutes, or until tender. Stir in beef stock. Blend cornstarch and water; add to sauce. Cook, stirring, 3 minutes. Spoon over chops.

Toronto Star (ON)
FIN
NEWS, Sunday, February 9, 1986 1503 mots, p. H4

Two solitudes in Himalayan kingdom of Tibet

Denise Chong Special to The Star

LHASA, TIBET - LHASA, Tibet - The Chinese soldier stands at attention, rifle slung over one shoulder. Beside him, a chain stretches across the road. A sign in Chinese and English demands of visitors: "Produce One's Papers."

The soldier guards a Chinese army camp at the base of the Drepung monastery in Lhasa, the capital of this Himalayan kingdom now ruled by China. Three decades ago, Drepung was home to 10,000 monks; today there are fewer than 200. The Chinese soldiers outside outnumber the Tibetan monks inside.

Though 35 years have passed since the Chinese Communists marched into Lhasa and seized control of Tibet, the streets of the capital still have the look and feel of an occupied territory, of two sides keeping their distance.

Most Chinese in Lhasa are soldiers. In drab green uniforms, they are a stark contrast to the Tibetans, who are swaddled in coats lined with yak hair and in embroidered cloth boots. The women are adorned with jewelry and woven cotton scarves.

Look askance

The Chinese soldiers stroll in the Tibetan markets in groups, rarely alone. They will buy nothing among the prayer sheets, religious icons, yak butter or yak meat.

They pass by the nearby Jokhang temple, the most sacred of Tibet's temples built 1,300 years ago, and look askance at the Tibetans burning incense, turning the giant prayer wheels and praying for the return of the Dalai Lama, the Tibetan godking who escaped to exile in India in 1959.

The Chinese live in orderly brick barracks and apartment blocks behind high walls. The Tibetans' mud and stone houses hug the streets. Rooftops are adorned with prayer flags. Large windows, framed in cotton vallances and intricately painted flowers, punctuate whitewashed exteriors.

Few Chinese speak Tibetan. The common language is Mandarin, spoken by Tibetan children who learned Chinese in schools here or when they were sent away to be "re-educated" in the interior of China.

The last major bloody rebellion here was in 1959. But the troops' nervous presence suggests that while the ruling Chinese may occupy the land, they have failed to win any place in the hearts of the 1.8 million Tibetans.

Making amends

The brutality and wholesale destruction of Tibetan temples in the past is now referred to by China as a "mistake." That mistake cost as many as 1.2 million Tibetan lives, among them thousands of monks who died from forced labor, imprisonment, torture or execution and thousands more who died in rebellion or starvation from ill-conceived policies.

Since 1980, the pragmatists who hold sway in Peking have tried to make amends. They admitted that past efforts to organize Tibetan herdsmen and farmers into communes brought only hardship, that efforts to replace the devoutly Buddhist culture with Marxist ideals fuelled dissent.

So the Chinese eased the relentless assimilation campaign. Farmers were granted long-term land leases, free markets were encouraged and some monasteries were restored.

But only 50 of the estimated 6,000 temples that existed before 1959 have been partially restored and reopened. Others remain in ruins or are used as warehouses.

Access to temples is restricted to certain days and hours, and only where padlocked doors do not bar the way.

But outside the temples, at all hours of the day and into the night, Tibetans chant sutras, finger prayer beads and spin prayer wheels. Pilgrims prostrate themselves again and again, body length by body length around the perimeters, earning merit for their afterlives.

'Dalai Lama picture?'

Inside, in silk-draped chambers lit only by yak-butter candles, bejewelled and golden Buddhas look down upon the praying Tebetans.

Even here, the Chinese intrude. A monk at the Potala, former palace of the Dalai Lama, says the money offerings made to the Buddha images are passed on to the "authorities," rather than to monks as in the past.

Overtones of religious persecution remain. When out of earshot of patrolling Chinese, Tibetans besiege foreigners in the only English they know: "Dalai Lama picture?" they ask.

One foreigner, whose supply of smuggled-in photographs had run out long ago, showed instead a book by the Dalai Lama, his picture on the cover and photographs inside recording his life. Old and young alike blessed themselves by touching the book to their foreheads.

One aging monk who wanted to pay to remove a page from the book was offered to be sent a photograph later. He brusquely declined, drawing his finger across his throat and saying that the "authorities" open all mail into Tibet.

Peking denies reports of continued political repression. "The situation in Tibet is excellent," a foreign ministry spokesman curtly insisted at a recent press briefing in Peking. Chinese authorities have been dismayed with the generally negative coverage since 1979 when foreign journalists were first alllowed in.

Signs of progress

Some Western journalists who have revisited Tibet since 1979 report that signs of material progress are evident - more meat and butter in Lhasa's markets, better telephone networks, irrigation in once parched fields. Some have been impressed by the construction in Lhasa, parts of which look like any other modern Chinese city.

Last fall, before the 20th anniversary of China's formal annexation of Tibet, it announced it had spent almost 8 billion yuan (worth about $3.5 billion today) in aid to Tibet during that period.

The Dalai Lama, in an article published in the New York Times, noted that this included the "tremendous expense of maintaining at least 250,000 Chinese troops and 1.7 million civilian personnel" in Tibet. This sum, he said, was "only a fraction of what the Chinese have destroyed or taken out."

China hoped to blunt such criticism by hyping its plans for a crash building program, worth about $270 million, throughout Tibet. The 43 projects include sewers, water systems, a theatre, a gym, five cultural centres, a children's centre, a university, solar and wind power experiments, and granite and gypsum processing plants.

But like the restoration of a few monasteries, this building program may be just another showcase for the outside world. Most of the funds are slated for tourism projects, such as seven hotels, a bus terminal and fuel stations. And virtually all materials for the program and as many as 80,000 workers had to be brought in from other parts of China.

Use tourist dollars

Once completed, the facilities are more likely to be used by the resident Chinese than the Tibetans, whose lives revolve around religion.

What the building program does reveal is Peking's intentions to use tourist dollars to cover the cost of administering Tibet.

Last year, 1,300 tourists came to Tibet; by the turn of the century, the Chinese hope to draw 400,000 a year, an influx that may well accelerate the damage already being done to the Tibetan way of life.

The Chinese show little evidence that their approach to tourism will show any more sensitivity and regard for Tibetan culture than that shown in the past.

A Chinese tourism official, for example, was asked if Tibetans resent foreigners gaping at the ritual sky burial - a practice in which the dead are dismembered and their remains are thrown skyward to be eaten by vultures. The official happily told of Chinese plans to install coin-operated telescopes at a safe distance.

Tibet's newest attraction is a high-adventure overland trip to the border with Nepal, which China quietly reopened last year.

The road, still being built by the Chinese army, is paved for only the first two hours out of Lhasa, then deteriorates into bumpy gravel, barely wide enough for one vehicle.

Past temple ruins

It begins at 3,650 metres (12,000 feet) in Lhasa and climbs over passes nearly 5,200 metres (17,000 feet), past temple ruins and lone herdsmen with yaks and sheep.

It circles a spectacular alpine lake, passes Mount Everest, climbs to the top of the Himalayas, then descends around switchbacks down a gorge to the border.

At the highest point in the pass, marked by Buddhist prayer flags fluttering in the wind, we are breathless from the altitude, but exhilarated. We are eye level with the highest mountains; others stretch below.

The Chinese guide stays huddled in the Land-Rover, his overcoat pulled around him, glancing out only to make sure the foreigners aren't dallying. He wants to be done with his assignment of escorting them on this 800-kilometre (500-mile) trip from Lhasa to China's border with Nepal, though it's his first trip to the border.

He has been fretting about time wasted in stopping for photographs. When his charges want to stop to record their first-ever view of Mount Everest, he lectures on how photos can be taken through the dirty windows of a moving vehicle. "You cannot issue orders to the driver to stop," he said. "When you paid to go to the border, you only paid for your seats, not for the driver's and not for the engine." * Denise Chong is a Star correspondent based in Peking.

Toronto Star (ON)
FIN
NEWS, Sunday, February 9, 1986 1953 mots, p. H1

Gorbachev cranks up 'new guard'

Jack Cahill Toronto Star

At the Soviet Union's 22nd Communist party congress in 1961, party leader Nikita Khrushchev forecast the death of capitalism and Soviet domination of the world economy within the next quarter-century.

Now that quarter-century has expired.

In the meantime Soviet and Western leaders have come and gone, often to the tune of angry and ignorant rhetoric. There have been cold wars, detente, propaganda, arms talks, recessions in East and West, invasions by both superpowers, and an over-all escalation of the nuclear arms race.

It's time now for the Soviet Union to take stock and look to the future at the 27th congress, which opens Feb. 25, almost 25 years to the day after the historic Khrushchev address.

In his ideological guide and operating plan passed at that congress in 1961, Khrushchev confidently predicted in great detail how Soviet people would be living in the 1980s. They would live at last, he said, in a truly communist society, one without money, police or politics, as promised since the revolution of 1917. They would all enjoy much higher wages than people in the West, plentiful supplies of food and luxury goods, free housing and public transport.

But it is obvious that the future, as the rotund and often ebullient Soviet leader saw it, didn't work. None of his predictions came true, although his plans remain officially in effect.

At this month's congress, when about 5,000 party delegates from all around the world gather in Moscow's plush Palace of Congresses, a new, vastly different, more modern Soviet leader, Mikhail Gorbachev, 54, must come to more realistic grips with the problems of his huge and diverse nation - especially its ailing economy - by seeking approval of a new plan and a new team for the next five years and further ahead.

So the congress he presides over, although similar in its dull and wordy format, is likely to be different in almost everything else, according to Canadian Kremlinologists and external affairs experts.

They predict a more honest and pragmatic approach to the internal economy and to the rate of progression from "enlightened socialism" to actual communism.

This congress may not be as dramatic as the one in 1956, when Khrushchev, in a closed session and utmost secrecy, denounced Josef Stalin and detailed his horrible deeds; nor as optimistically dreamy as the now discredited 1961 gathering.

But, according to experts, it is almost certain to be the most important in Soviet history and one that will affect the rest of the world more than any other.

This is mainly because Gorbachev could consolidate his already considerable personal power here, finally purge the party of the remnants of its old guard and emerge with a much younger, better-educated Politburo, Secretariat and Central Committee that will take a tougher, more pragmatic approach to internal and external affairs.

It will also, the experts say, have more modest expectations than those of a quarter-century ago.

The party congress is a grandiose affair held once every five years ostensibly to examine the state of communism and the outlook for the future.

In Vladimir Lenin's day, there were real debates, with Soviet leaders sharply questioned by delegates. But nowadays the meeting is stage-managed down to the smallest detail, and the delegates' job is to listen, applaud and endorse decisions taken months ago by the party leadership. But it's still important because it publicly outlines the political, economic and ideological guidelines for the Soviet Union's future and serves as a

venue to rally the faithful in much the same way as a political party convention in Canada.

And the moves already made by the party leadership under Gorbachev, which have to be approved at this congress, are revolutionary for a society which is, in reality, so politically conservative it has stuck with the Khrushchev plan over all these years, even though the man himself was made a non-person in 1964.

Denounce ideals

Now the Gorbachev regime has to admit at this congress, embarrassingly, that Khrushchev's prognoses were wrong and replace them.

There is a fair chance that Gorbachev not only will dampen and therefore denounce Khrushchev's impractical ideals but also deliver an indictment of the corruption and stagnation of the more recent Leonid Brezhnev years from 1964 to 1982.

With crackdowns in recent months on corruption, inefficiency, alcoholism, even the threat of labor camps for managers who produce or sell shoddy goods, Gorbachev has signalled the sternly disciplinarian direction of the reforms he believes are necessary to reverse an economic trend that could be disastrous.

For instance, Soviet industrial output increased by only 3.7 per cent in the first nine months of 1985, compared with 4.1 per cent a year earlier. Productivity increased by only 3.3 per cent compared with 3.7 per cent the previous year.

Oil and steel production were drastically down. Production of car tires, plastics, mineral fertilizers, refrigerators, private cars, electric motors, lumber, paper, cement and fabrics were all lower than last year's levels. There were line-ups at the meat stores and grain production has not reached the official target since 1978, requiring expensive imports, including wheat from Canada.

The 27th congress' solutions to these disasters, according to the Kremlinologists, are likely to be contained within tough reform of the present system, with perhaps some small decentralization of power that will give enterprises and their managers greater autonomy than is usually permitted.

Guidelines to 2000

What won't occur, they all agree, is any official move toward free enterprise, as is occurring in China, the world's other Communist giant.

The broad outlines of all of this have already been revealed in a draft of a fresh set of party guidelines to 2000, which was made public last October and must be adopted in its final form at this month's congress.

This 109-page program, a revised version of Khrushchev's 1961 blueprint, promises increased economic performance leading to better housing, food, clothes and consumer goods. But unlike the Khrushchev program, it carefully avoids setting many specific goals.

In an apparent effort to maintain the historical integrity of congressional pronouncements, it says Khruschev's program was correct in its main points but there is now "an opportunity to define more correctly and concretely the perspectives for Soviet society's development and the ways and means of attaining the ultimate aim - communism.

"No modifications and manoeuvres by modern capitalism can abolish the laws of its development or take the historically doomed capitalist system out of its state of all-permeating crisis," the draft document says.

That's a fair distance in Soviet rhetoric from predicting the end of capitalism in the next quarter-century, as Khrushchev did. And his confidence that true communism would arrive quickly has also been greatly diluted with an admission that the advance is likely to be "uneven, complex and controversial" but, nevertheless, "inexorable."

Upstage own proposal

The plan calls for fiscal goals to be met through greater efficiency and introduction of new technology, and says Soviet products must improve to be competitive in the world marketplace.

Among the few concrete promises is an assurance that "practically every Soviet family" will have its own house or apartment by 2000. There is also mention of guest houses for family vacations and a stress on the family in general which some Canadian Kremlinologists interpret as an attempt to crack down on delinquency through improvement of family authority and discipline.

Six experts interviewed for this story, including some in external affairs, were unanimous in their belief that Gorbachev will find it difficult to take any foreign policy initiative at the congress that could upstage his recent proposal for the elimination of nuclear weapons by the end of the century. They say that proposal has already given him at least the public relations initiative in arms reduction.

But some said he could make a move toward the withdrawal of Soviet troops from Afghanistan.

But the main result, they all agreed, would be a dramatic changing of the guard and the consolidation of Gorbachev's power.

This changing of the guard has been going on for months and will be confirmned and continued at the congress. Viktor Grishin, for instance, who sat on the Politburo for nearly 15 years, as long as any man now living, was unceremoniously retired as undisputed boss of the sprawling capital city of Moscow a month ago.

Denouncing the sins

He was first forced to listen to a speech by his successor, Boris Yeltsin, an outlander from the Urals, denouncing the mess he had left behind - a million people waiting for housing, intolerably overcrowded public transport, declining labor productivity, gross absenteeism, and long lines for most basic foodstuffs.

At dozens of similar gatherings around the Soviet Union, in a prelude to the party congress, new men installed by Gorbachev have been standing up at regional and republic party meetings to denounce the sins of their predecessors.

This bureaucratic bloodletting began soon after Yuri Andropov succeeded party leader Leonid Brezhnev just over three years ago. It subsided briefly during the interregnum of Konstantin Chernenko, and was then resumed with a vengeance by Andropov's protege, Gorbachev.

It escalated in recent months so that there have been few days in recent months when the government newspaper Izvestia has not brought news of the retirement of a septuagenarian minister from the Brezhnev era and his replacement by a man of Gorbachev's generation.

In fact, with Grishin's demise, only three of 11 members of the ruling Politburo are elderly holdovers from the Brezhnev era; and two of them, Vladimir Shcherbitski and D.A. Kunayev, the party leaders of the Ukraine and Kazakhstan, are likely to get the axe before this congress ends.

That would mean that only the venerable Andrei Gromyko, who was eased out of his longtime job as foreign minister in July and given the largely ceremonial post of president, will still be around when Gorbachev celebrates his first year in power on March 11. And even Gromyko, some Kremlinologists say, isn't all that safe.

173 survivors

But the best way to measure change in the Soviet power structure is to look at the turnover in the Communist party's governing Central Committee - made up of the most influential people in the central and regional party hierarchy, the government, the military, the media, and the scientific and academic communities.

Of the 304 Central Committee members elected at the last party congress in 1981, 33 have died and 98 have been pensioned off or demoted. Of the 173 survivors, 48 have been moved up in the hierarchy since Brezhnev's death and can be counted as Gorbachev allies.

Now this congress will give Gorbachev the opportunity to replace the rest with his own, presumably younger proteges. Observers predict a turnover of roughly 50 per cent.

In contrast, at the last congress the Central Committee turnover was 17 per cent and at the one before that it was 13 per cent.

What will this mean to the rest of the world?

It may mean that the younger, better-educated leadership is easier to deal with, more open-minded, more modern, according to Adam Bromke, professor of political science at McMaster University and a former president of the International Committee for Soviet and East European Studies.

If the Soviets succeed in their reforms they will become stronger and more confident.

Then obviously, Bromke says, if they get their economy going they will pose a greater challenge to the United States in arms bargaining and most other areas.

So there are benefits for the West and also certain dangers.

On the other hand, of course, the Gorbachev plans and promises could go the way of Khrushchev's blueprint for the future, swallowed by the unwieldy, centralized Soviet system.

Toronto Star (ON)
FIN
ENTERTAINMENT, Sunday, February 9, 1986 1464 mots, p. G1

Cain makes it look so easy

Ron Base Toronto Star

HOLLYWOOD - HOLLYWOOD - Twenty years after Michael Caine made Alfie and became an international star, he is standing one early Sunday morning in a banquet room at the Century Plaza Hotel talking to actress Carrie Fisher about movie star names.

"Now," says Caine, adjusting his aviator style glasses, "if Tuesday Weld had married Fredric March the second, she would be Tuesday March II."

Fisher dissolves into laughter. Caine brushes some lint off the lapel of the double-breasted blue blazer he is wearing. "What's your real name?" Fisher inquires.

"Maurice Micklewhite," Caine says instantly. "I had to change it, because there already was an actor named Maurice Micklewhite."

"You're kidding," Fisher says.

Caine is so constantly deadpan, it is difficult sometimes to tell whether he is being serious or not. This time he is serious. "No I'm not kidding. There really was another Maurice Micklewhite."

At the age of 52 (he turns 53 next month), Maurice Micklewhite - or Alfie for that matter - has put on some weight, but the years have been kind; very few wrinkles interfere with the smoothness of his baby pink skin. It apparently has not been difficult keeping up the pace required of Hollywood's hardest working British actor.

Has to work

He laughs when it is suggested that contemporaries such as Sean Connery and Roger Moore have never had the same impact in American films. He puts it down to the fact that Connery and Moore made so much money from the James Bond films they don't have to work as much. "Me, I have to work."

He does films in clusters. This time there are four of them, discounting Water and The Holcroft Convenant, films he made a couple of years ago which have never received wide North American release. There is Hannah And Her Sisters, the Woody Allen comedy which opened in Toronto this weekend, in which Caine plays Elliot, the financial advisor who falls in love with his wife's sister. Later this year he will be seen as a truculent movie star in Alan Alda's new comedy, Sweet Liberty. And in Half Moon Street, he plays a diplomat mixed up with aristocratic Sigourney Weaver who gets her kicks

moonlighting as a prostitute. Somewhere in there, he also made a small British thriller titled The Whistleblower.

He is not a huge box office star, but that does not seem to bother him. He is instead that most enviable of all things, a leading actor in demand. "I'm always game for something different," he says. "There's no such thing as a Michael Caine picture, you know, not like there is a Clint Eastwood picture or a Burt Reynolds picture."

Hannah seems to have come about casually enough. Caine's agent is Sue Mengers, who also represents Woody Allen. Sue suggested Michael to Woody. Would Michael do it for Woody? Of course, Michael would do it for Woody. "I thought it might be interesting to work with him," Caine says. Those large and curiously unemotional eyes blink a couple of times. "And it was."

In what way was it interesting? "For a start, Woody does very long master shots, and never cuts into them. So you're really doing ensemble acting. It's like being in the theatre in a funny way. What usually happens, you get the dumb star and surround him with really fantastic character actors, so that they can come in and say all the dialogue because the star can't remember it.

"In Woody's movies, you're the character man, you've gotta do all the stuff, remember all the lines, do all the plot, everything. It's long, long takes. You get a lot of fluidity. It flows. People say to me, 'Is it ad libbed?' And I say, no, it's not. It's written to the minutest detail. I always think actors who ad lib look like they are ad libbing. It looks like bad writing."

He says Woody constantly surprised him. "Yeah, he never said anything funny. What he is waiting for is you to say something funny, and then he'll write it down. That's my theory. You see, he's a writer, not a performer. He listens and watches and he never says anything.

"The other surprise is, he is not at all the image his fans have of him. For all the things he says that are outrageous and anti-social or whatever, he strikes me as an extremely conservative person. Almost like a conservative businessman. He leads a very conservative life, the correct cars and limos and everything. He lives very well. Half the people, I'm sure, think he's a sort of scruffy left-wing intellectual. Which he isn't at all."

Massive effort

Caine is at a point in his career, where not only is he a healthy survivor of the movie wars, but the survival has produced an unexpected benefit: An artistry that overwhelms the commercial claptrap he occasionally gets himself involved in. There is a great movie actor at work here, and one only has to watch the seeming effortlessness of something like Educating Rita, to get a superbly measured lesson in the offhand brilliance he brings to his work.

"I've always found in my own acting, to look absolutely relaxed takes a massive effort. You never see on my face where I look strained or anything. But I take my coat off, and my shirt's soaked with sweat; not from nerves or exertion, but purely from trying to hold this absolutely calm conversation."

For all the acclaim he gets, he remains very much in the British tradition of no-nonsense getting on with job. "That's why American directors like me. I never bug 'em. American actors want to have lunch and dinner with you - the American directors tell me - and talk about the inner thing, the motivation, and they go on about it all day long. I just do it. I come there, I do it, I go home. I don't want you to massage my ego, I don't want to hear how good rushes were yesterday. I don't care what you thought of rushes, I don't care what anyone thought of rushes because there have never been bad rushes. But there are lots of bad movies. So where have all those good rushes gone?"

He has previously thought nothing of doing a movie of the quality of a Man Who Would Be King, then following it up with a piece of hopeless junk such as Beyond The Poseidon Adventure. "I really do enjoy myself," Caine says. "And if I don't work for a long time, I really become a pain in the ass. I mean I don't get stressed about it. I'm very unlikely to die of a heart attack because of stress. Red meat, maybe, but not stress. But when you don't work as an actor, I'm not sittin' down and writing my memoirs or a screenplay or something. I'm not doing anything. I'm just sitting there watching cable television. So it gets See CAINE/page G4

quite boring for me.

"But in a way, I'm getting much more choosy. One of the criteria I have for choosing is not only the movie, but also where it's going to be shot, who I'm going to be working with. Are the people nice? Am I going to have fun? One of the reasons I wanted to work with Woody is because he is fun, and it's New York.

"Alan Alda, for instance. Alan wrote the part in Sweet Liberty for me, which is very suspicious because the part is a very conceited film star. But Marty Bregman the producer is a very close friend, and it's summer in the Hamptons, fabulous. Then I'm in England with Sigourney Weaver, and it's a director I really like, Bob Swaim, who did La Balance."

After seven years in a $3 million house perched atop one of the Beverly Hills, he recently bought a house in England, a country he left originally in order to escape the horrendous income taxes. The hope is that he and his wife Shakiria will spend six months a year there. Except Michael Caine is beginning to realize that he never spends six months anywhere.

"One of the reasons I might move back to London is because at least I can go out to the movies. Here I never know where to go. I learned how to drive. I got a great big expensive car, and here I am 50, taking driving lessons. And when I learned how to drive, I found out there was nowhere to go. I got this $100,000 car. I practically had a nervous breakdown, and now I'm asking the staff if they want anything in town, just to go for a drive."

Toronto Star (ON)
FIN
BUSINESS TODAY, Monday, February 10, 1986 169 mots, p. B8

Meat packer decries selling 'pig in a poke'

John Spears Toronto Star

North American meat packers are missing out on sales to Japan because they're almost literally asking the Japanese to buy a pig in a poke, a Calgary meat packer says.

Canadian and U.S. meat companies don't bother to label their boxes of meat in Japanese, Dave Stelfox told the annual meeting of the Canadian Meat Council Friday.

"Do you think a Japanese warehouseman reads English?" asked Stelfox, president of Centennial Packers Ltd.

"How would you like to buy a Toyota and read the instructions in Japanese?" he asked.

North America's meat industry has complained of running into roadblocks in trying to get into the Japanese market.

But Stelfox, who has visited Japan, said that North Americans have done a poor job of trying to serve the Japanese market.

His firm is about to make its first shipment of beef in boxes with Japanese labels, he said, and he knows of no other North American packers who are labelling in Japanese.

Toronto Star (ON)
FIN
ENTERTAINMENT, Monday, February 10, 1986 365 mots, p. D4

A hearty square meal

Virginia Corner Toronto Star

There are still a few restaurants in Toronto that haven't been hit with the nouvelle cuisine craze and Zum Gasthof Restaurant is one of them.

German cooking in all its "meat and potatoes" glory is what you'll find on its menu.

Sausages and sauerkraut, schnitzel specialities, chops and steaks, are served in portions large enough to be called satisfying. A slice of magnificently rich Black Forest cake is generous enough for two.

If it's a square meal you're after, Zum Gasthof - which has been decorated in the oom-pa-pa style of a German country inn with stucco walls, wooden beams and sensible captain's chairs - has it.

On the cold weekday winter night that we were there, the restaurant, which attracts High Park area residents and moviegoers from the nearby Repertory Revue Theatre, was virtually empty, and the service was excellent.

My companion started with filleted Bismarck herring served with pickles, onion rings and sour cream ($3.25). The dish was attractively garnished with beets, tomatoes and parsley, and went well with a beer ($1.95).

For the main course, he had smoked pork loin, sauerkraut and potatoes ($8.50). At first, he was disappointed because he'd expected roast pork, but it turned out to be okay.

My paprika schnitzel ($8.95) was tender and smothered in a sour cream-based sauce. It was served with a rather ordinary salad of lettuce, shredded carrots and a tomato wedge, plus some perfectly fried potatoes.

We both ate every bit of our desserts - chocolate cheesecake and Black Forest cake ($2.50 each) - but we had to admit that we've tasted better. Dinner for two, with three beers, two coffees, tax and tip came to $41. - Virginia Corner

The Star's daily restaurant review

TABLE FOR TWO Zum Gasthof Restaurant 403 Roncesvalles Ave. 537-5733 German continental cuisine; seats 67; open Tuesday to Friday from 11.30 a.m. to 2 p.m. and 5 p.m. to 11 p.m., Saturday from 5 p.m. to 11 p.m. and Sunday from 5 p.m. to 10 p.m., closed Monday; fully licensed; no-smoking area; reservations recommended for dinner; takes major credit cards.

Toronto Star (ON)
WES
NEIGHBORS, Tuesday, February 11, 1986 582 mots, p. W3

Marketing board fights against bad publicity for milk

David Steen Toronto Star

Milk is under attack - but the Ontario Milk Marketing Board, with headquarters in Mississauga, is fighting back.

A major complaint against milk is that many people - perhaps 70 per cent of the world's population - have some degree of lactose intolerance. Their bodies lack sufficient numbers of certain enzymes to properly digest milk.

Symptoms of lactose intolerance include diarrhea and stomach bloating and cramps after drinking milk. Lactose intolerance is more common among people of Asia and Africa than Caucasians.

However, spokesmen for the milk marketing board say, "not everything you read and hear about nutrition is correct. Nutrition information abounds."

According to literature issued by the board, virtually anyone can call himself a nutritionist. The most reliable source of nutrition information is from university trained dietitian-nutritionists, the board says.

Can be overcome

Further, the board says lactose intoleratance can be overcome by heating milk, drinking it only with meals or in small amounts or using commercial products such as LactAid, a liquid containing an enzyme to help digest milk.

Lactose found in milk is a combination of two sugars that the human body has difficulty breaking down, says Ilona Horgen, one of four registered dietitian-nutritionists working for the board.

A small number, about 3 per cent, of people are allergic to the protein in milk, she says. They can't consume milk or milk products. For many adults, goats' milk is good alternative.

One per cent of infants are allergic to cow's milk. Breast milk is recommended.

Milk and milk products are one of the four food groups in Canada's Food Guide, which recommends that adults have at least two servings, and children in their growth stages, three or four servings each day.

Lack of calcium

Horgen says about 65 per cent of calcium in the North American diet is obtained from milk and milk products. Also of considerable nutritional value in milk are protein, riboflavin, and Vitamin A.

Lack of calcium leads to osteoporosis, a weakening of bones that leads to poor posture and vulnerability to bone fractures.

It's difficult to obtain alternative sources of calcium, particularly in ways that can be readily absorbed by the body, she says.

Calcium is found in the bones of sardines and canned salmon, fruits and vegetables, such as broccoli, bread and cereal and nuts and seeds.

"Being anti-milk is somewhat of a fad," Horgen says. "There are number of similar campaigns, such as anti-egg, anti-red meat and anti-butter."

But Cheryl Hill, a clinical nutritionist in Mississauga, says the consumption of animal fats, particularly milk, in North America is linked to our high incidence of heart disease.

Few fats

The Japan people, by contrast, eat few animal fats and enjoy a low rate of heart disease, she says.

She also says up to 75 per cent of people have an allergic reaction to milk. Signs of a milk allergy are headaches, weakness and fatigue, excessive mucus, colds, flu, bloating and swollen glands, she says.

Although she recommends that her clients not drink milk, she does see the nutritional benefits in such milk products as plain yogurt, unsalted butter and unpasteurized, aged cheddar cheese.

Unpasteurized milk from healthy animals is more nutritious than pasteurized and homogenized milk, Hill says. She says chemicals used in washing holding tanks at dairy farms get into the milk.

To gain necessary calcium, she suggests mixing a handful of ground almonds and a teaspoon of honey in a glass of water.

Toronto Star (ON)
FIN
FOOD, Wednesday, February 12, 1986 309 mots, p. D13

Chili gives pot roast a festive touch

Pot roast may not sound all that exciting for Valentine's Day dinner, but some supermarkets have it on special this week and the right recipe can actually make it festive. This one from Great Meals In One Dish (Random House, $12.95) can be made ahead and is nice if you like a Mexican touch. Chili Pot Roast 3 to 4 lbs (1.36 to 1.8 kg) boneless chuck or round roast 2 tbsp all-purpose flour 2 tbsp vegetable oil 4 cloves garlic, finely chopped 2 to 4 tbsp chili powder 1 10-oz (284mL) can condensed beef broth 1 cup beer 2 tsp crumbled oregano leaves 1 tsp ground cumin 1 1/2 tsp salt 1 10-oz (284g) package frozen whole kernel corn

1 19-oz (540mL) can red kidney beans, drained

Roll beef in flour; brown on all sides in the hot oil in a Dutch oven or large saucepan. Stir in garlic and chili powder; cook 1 minute.

Add beef broth, beer, oregano, cumin and salt. Bring to a boil, stirring often. Cover; lower heat and simmer 2 hours, or until meat is tender. Remove meat to cutting board. Add corn and beans to sauce in pan; cover and simmer for 10 minutes.

Slice meat into about 1/4-inch thick slices. Arrange slices in a shallow serving bowl or baking dish; spoon vegetable mixture over. (The dish can be prepared ahead to this point. Cool completely; cover and refrigerate overnight. Reheat in a preheated 350 degree F oven for 30 minutes). Makes 6 to 8 servings.

CORRECTION:

In Wednesday's Food/Life section, a line was inadvertently omitted from the Best Buy Recipe for Chili Pot Roast. The missing direction called for stirring garlic and chili powder into the browned beef and cooking for one minute. (February 14, 1986 page F2)

Toronto Star (ON)
FIN
LIFE, Wednesday, February 12, 1986 399 mots, p. D3

Microwave cooks need help with techniques

From Canadian Press

From Canadian Press

Microwave ovens fit in with the current trends of convenience and speed, but owners often don't get the most from the appliance, a professor of nutrition says.

Gertrude Armbruster of Cornell University told the recent annual conference of the Canadian Meat Council that microwave oven owners "lack knowledge about making the best use of microwave ovens."

Adults, and senior citizens in particular, "have difficulty making the transition from conventional cooking to microwave cooking or relearning new cooking techniques and accepting new food quality standards regarding texture, taste and color," she said.

Armbruster said children and young adults don't have a problem adapting to microwaves, because they don't have to unlearn the conventional methods of cooking.

She said microwaves are being used to heat, reheat, thermalize and defrost, not to cook from scratch.

"And cooking classes to teach consumers how to get the most from their microwave oven aren't well attended and cookbooks that go with the oven are becoming smaller and smaller," she said.

Armbruster said the meat industry can profit from the proliferation of microwave ovens in homes today.

"During 1983 the consumption of frozen dinners grew by 39 per cent while all frozen foods grew only 8 per cent," she said. "Many of those frozen dinners were relatively expensive but they are also convenient - a prime motivation for purchase."

She said the reason for the growth is the frozen-dinner industry is offering packages that eliminate the need for storage, cooking and serving-containers, as well as of dishwashing.

Armbruster gave examples of dinners that could be available for microwave preparation. They include beef-and-kidney pie, ribs in marinating sauce, kabobs with marinade, beef teriyaki, enchiladas, pizza, spaghetti and cooked roast to go.

"The way to overcome this is to include precise, easy-to-follow directions in the package. The directions should be designed to fit the specific food size so the consumer does not have to make any adjustments or calculations," she said.

Armbruster said microwave cooking can also enhance the nutritional picture.

"Recently we have seen that meats can be successfully cooked in microwave ovens without added fat when parchment paper is used as a liner," she said. And she urged members of the industry to present packages of meat in small and single servings to give consumers a chance to try foods without having to make a large purchase.

Toronto Star (ON)
FIN
ENTERTAINMENT, Wednesday, February 12, 1986 380 mots, p. B2

Tasty passage to India

Carol Coles Toronto Star

The Oriental Indian offers some of the best, most reasonably priced Indian food in the city.

We ordered pakauras ($1.50) for an appetizer; crisp, batter-fried vegetable chunks that arrived with a thin sweet-and-sour sauce. Both items were spicy but not too hot. The steamed rice ($2.50), brimming with raisins, almonds and cashews, was perfectly cooked.

My companion ordered a vegetable dish called palak paneer ($3.10), a combination of steamed spinach and mild cheese. I had a bhartha ($3.20), a dark, slightly oily mixture of eggplant, onions and peas. It may not appear glamorous, and the mushy texture may not appeal to all tastes, but its strong, distinctive flavor made it a thoroughly enjoyable choice.

Our meat dishes consisted of beef bhoona ($4.40), chunks of tender meat smothered in thick, rich gravy, and a chicken korma ($4.95). Kormas are made of sumptuous yogurt-based sauces with added raisins, pistachios and almond pieces.

Each menu item lists an English translation to make life a little easier for patrons. But most important, especially to the novice Indian diner, is that any dish will be adjusted to individual taste. If you ask for a mild curry, that's what you'll get. If you order very hot, keep the fire hose handy.

An Indian meal is not complete without bread and chutney. We had a pratha gobi ($1.90), a flat pan-fried bread stuffed with a layer of cauliflower pieces, and a bhatoora (80 cents). The latter is a puffy, steaming, melt-in-your-mouth bread made with a little yogurt and deep fried. The sweet mango chutney (60 cents) was thick with fruit chunks. An order of gulab jaman ($1.50) - two light sweetbread balls in a small dish of amber syrup - rounded out a delicious dinner.

The bill, with three beers, tax and tip, came to $41.08. - Carol Coles

The Star's daily restaurant review

TABLE FOR TWO Oriental Indian Restaurant 2783 Danforth Ave. (Danforth and Dawes Rd.) 699-8947 Indian cuisine; seats 46; entrees $3.25 to $6.95; open six days a week from 11.30 a.m. to 11 p.m., Monday 6 p.m. to 10 p.m.; full licence; smoking and no-smoking; no reservations necessary; no parking; major credit cards accepted.

Toronto Star (ON)
FIN
FOOD, Wednesday, February 12, 1986 437 mots, p. D9

Very little food does a whole lot when cooking for one or two

How much is enough? When it comes to cooking for one or two persons, a little food goes a long way.

A carrot or two, a zucchini, a rib of celery and an onion can be the beginnings of a delicious dinner for two. Cut the vegetables into thin julienne strips so they cook fast, add a chicken breast and bake the medley, according to the recipe.

Add a hot bread, a beverage and some fresh fruit for dessert, and you have a good, quick meal.

If chicken does not appeal to you, try some of the new turkey slices now on the market. They are cut about the size of a small chicken breast half and have no skin or bones to contend with.

Cook some of the quick-cooking brown rice, toss in some mushrooms and onion for flavor and you can have a delicious entre on the table in less than 45 minutes. While the turkey cooks, make a small, green salad. These are the recipes. Italian Chicken For Two 1 cup carrots, cut in julienne strips 1 cup zucchini, in julienne strips 1 rib celery, sliced thin 1 medium onion, sliced 1 boneless chicken breast, split and skinned Italian seasoning to taste

Salt and pepper to taste

Divide carrots, zucchini, celery and onion between two 12-inch squares of heavy-duty foil. Place chicken on top. Sprinkle lightly with Italian season, salt and pepper. Close foil and seal tightly. Place packages on a baking sheet. Bake at 325 degrees F for 25 to 30 minutes, or until chicken is done. Serve at once. Makes 2 servings. Note: This can be done in a microwave. Use microwave paper-towels instead of foil. Place each bundle in a round, glass plate. Microwave on High for 8 to 10 minutes, or until chicken is done, turning plate a half turn after 5 minutes. Let stand 1 minute before serving. Turkey Steak Delight 2 tbsp butter 1 onion, chopped

1/2 pound fresh mushrooms, sliced Salt and pepper to taste

1/2 to 3/4 lb turkey steaks 1 cup dry white wine

1 cup hot, cooked brown rice Melt butter in a medium skillet. Saut onion and mushrooms until tender, but not brown. Remove from pan and keep warm. Salt and pepper turkey, if desired. Saut meat until brown on both sides, about 10 minutes. Return mushrooms and onion to pan. Pour wine over all. Cover pan and simmer over low heat until meat is done, about 15 minutes. Serve at once over rice. Makes 2 servings.

Toronto Star (ON)
FIN
FOOD, Wednesday, February 12, 1986 1688 mots, p. D4

Spadina Ave. favorites add spice to fine meals

Elizaveth Baird

Rosemary Donegan's Spadina Avenue inspired today's column. The book is a fascinating pictorial history of one of Toronto's most colorful streets. Throughout its history, Spadina has been a place to dine. Here's a trio of recipes from three popular Spadina restaurants to give readers a little head start on dining on Spadina. Saigon Palace Spring Rolls Thanks to the gracious help of the three women chefs, manager Peter Lam and waiters Kytuan Ha and Hue Khuong, here is the Saigon Palace recipe for Vietnamese-style spring rolls, slightly simplified for Canadian Cookbook readers. Filling: 2 oz. ( 1/8 of a 1 lb/454 g pkg) rice vermicelli noodles 1 lb (454 g) lean ground pork

1/2 lb (225 g) crabmeat, drained if frozen or canned

1/4 lb (125 g) small whole shrimp, shelled and deveined

3/4 cup thinly sliced green onions (6 whole green onions) 2 tbsp coarsely grated carrot 4 tsp chopped fresh coriander 1 tsp granulated sugar

1/2 tsp salt

1/4 tsp freshly ground pepper 2 eggs 3 cups bean sprouts (6 oz/175 g) 18 sheets rice paper (banh trang) Oil for deep frying Garnish:

3/4 cup coarsely chopped unsalted skinned peanuts

3/4 cup chopped green onions

1/2 large cucumber, halved lengthwise and sliced 2 peeled carrots, coarsely grated 4 inches daikon* , peeled and coarsely grated 1 large head leaf lettuce Sauce: 4 red chilies, each about 1 inch long 4 tsp granulated sugar 1 cup fish sauce (nuoc mam) 4 tsp each white vinegar and water

1 small carrot

Soak vermicelli in hand-hot water for 10 to 20 minutes or until soft. Drain, chop into 1-inch lengths. Meanwhile, in a large bowl combine pork, crab, shrimp, green onions, carrots, coriander, sugar, salt, pepper and one of the eggs. When well combined, mix in bean sprouts and noodles.

Beat remaining egg and set to one side. Place a sheet of waxed paper slightly larger than one of the rice papers on the counter. Remove 2 sheets of rice paper from the package, brush bottom of one and top of the other with water, set on the paper, cover with a second sheet of waxed paper and set a tray over top to keep them flat. Continue with 16 more sheets of rice paper, brushing each pair with water, and stacking them on the counter, separated by waxed paper and topped by the tray. Let soften for about 5 minutes, then start filling them, one at a time, while keeping all the others covered. Divide filling into 18 equal portions.

Set 1 sheet on the counter dull side down, place 1 portion of filling in a 3-inch log shape about a third of the way across the sheet. Brush egg lightly over the sheet from the filling to the top. Fold the bottom lip of the filling up over the roll, fold in the sides and roll snugly up to the top. Set aside and continue rolling. If making ahead of time, refrigerate lightly covered.

Prepare all the ingredients for the garnish. For the sauce, crush the chilies with the sugar and combine with fish sauce, vinegar and water. Peel the small carrot, cut into thin slices, then cut slices into very thin strips. Cut strips into 2-inch lengths and add to sauce.

To cook, heat 3 inches of oil in a deep fryer to 360 degrees F and fry spring rolls, as many at a time as your fryer holds comfortable, for 4 to 6 minutes or until golden brown and crisp. Keep fried rolls warm in the oven, the door ajar.

Cut each roll into 4 pieces.

On a medium-sized plate, set a leaf of lettuce. Place a pair of spring rolls on the lettuce. Between the rolls sprinkle peanuts and green onion, and around the edges garnish with cucumber, carrot and daikon. Serve with the sauce for dipping.

Makes a good sized lunch for 9, or a snack for 18. * Daikon is a white radish available in most Chinese and Vietnamese grocery stores. United Bakers' Cheese Blintzes Since 1920, three generations of the Ladovsky family - first Aaron and Sarah, and now their granddaughter, Ruth - have owned and operated the United Bakers' Dairy Restaurant at 338 Spadina Ave. It's the kind of restaurant where regulars drop in for a quick bowl of soup or one of the giant buns from the window. The Ladovsky Polish-Jewish-style cheese blintzes, plump golden cylinders full of two kinds of cottage cheese, are among the items on the menu that keep bringing these customers back. Serve with tart cinnamon-spiced applesauce or sour cream. Blintz Batter: 5 eggs 1 tbsp vegetable oil 1 cup milk, homo suggested

3/4 cup all-purpose flour Unsalted butter for frying Filling: 3 lb (1.3 kg) cottage cheese, half 4 per cent butterfat, half 2 per cent butterfat 4 egg yolks 3 tbsp granulated sugar and 5 packs Sugar Twin OR

1/2 cup granulated sugar

Batter: In a medium bowl beat eggs and oil until fluffy. Add milk and continue to whip until evenly blended. Add flour gradually, beating out all lumps. Strain through a fine sieve and, if making ahead of time, cover and refrigerate.

To get the smooth consistency of the United Bakers' cheese filling, either grind cheese using a very fine blade as they do at the restaurant, or whiz in a food processor until smooth, or press by hand through a sieve. Blend together with the egg yolks and sweetener. Refrigerate covered if making ahead.

Lightly oil a 7-inch crepe pan or non-stick fry pan. Set over medium-high heat and heat almost to smoking. Lift pan from heat, pour in 1/4 cup batter quickly into the centre of the pan and immediately tilt pan in all directions to make a thin film of batter over the entire bottom of the pan. Pour excess back into the bowl. If you don't, Ruth Ladofsky predicts you will get "bletlach," a thick blinz no self-respecting cook would ever make. Return pan to heat for about 1 minute or until the edges brown and lift away from the pan. Turn out on to a surface covered with a clean tea towel. Continue making blintzes using remaining batter. There should be enough for 18 to 20 blintzes.

Divide filling into the number of blintzes. Shape each portion into a log shape and set about a third of the way from the bottom of the blintz, parallel to the counter edge. Roll one turn from the bottom, then fold in the sides and continue rolling to form neat cylinders. Blintzes can be refrigerated for several hours, or overnight in a pinch.

To serve, melt butter in a large heavy frying pan over low heat. Fry blintzes until crisp and browned and the cheese filling is heated through, about 3 minutes per side. Serve immediately with applesauce or sour cream. Blintzes are also very good with sour cream and berries in season. Kom Jug Yuen's Vermicelli Singapore Style

Barbecue is a specialty of Funyi and Pang Yip's Cantonese restaurant, Kom Jug Yuen, at 371 Spadina Ave., and the front window has a tempting selection of glossy ducks, pork ribs and loins, chicken wings and whole chickens. An oft-requested lunchtime dish is rice, topped with a generous portion of one of these barbecued meats and stir-fried vegetables. The take-out trade in barbecue, too, is considerable, especially in the summer when the Yips barbecue up to 60 ducks each weekend. The chef uses slivered barbecued pork in vermicelli Singapore style, a hearty noodle dish quite suited for the home kitchen in winter. This dish can be mildly spicy as the Kom Jug Yuen chef cooks it, or more piquant. Choose from below the quantities of curry powder and cayenne that suit your household's tastes. 8 oz (half a 454 g pkg) rice stick noodles 1 medium onion 8 green onions, green part only

1/2 large carrot

1/4 small green pepper 6 oz (175 g) barbecued pork 4 oz (125 g) small shelled shrimps 3 cups bean sprouts (6 oz/175 g) 1 egg cup chicken stock

3/4 to 1 1/4 tsp curry powder

3/4 tsp salt

1/8 to 1/4 tsp cayenne

1/4 cup vegetable oil

Place noodles in a medium bowl, cover with hot water and let soak until soft, 10 to 20 minutes. Drain, and if preparing ahead, cover bowl with a damp cloth.

Meanwhile, peel onion, cut in half lengthwise and cut into lengthwise strips. Slice onion greens in half lengthwise, then into 2-inch lengths. Cut carrot into slices 1/8 inch thick, then into strips the same width and about 2 inches long. Sliver green pepper and pork. Clean and rinse shrimps. Rinse bean sprouts, drain well. Break the egg into a bowl, measure out stock in a measuring cup, and put curry powder, salt and cayenne into another bowl.

Heat a large wok, no smaller than 14 inches across the top, over high heat until a drop of water sizzles into steam on its surface. Add 1 tablespoon of the oil, swirl up the sides and add the onion and carrot. Stir fry for 30 seconds, dump in the green pepper and stir fry for another 30 seconds only. Remove to a plate. Add more oil if necessary and add meat and shrimp, stir-frying for 30 to 50 seconds or until shrimp start to turn opaque. Remove to plate with vegetables.

Pour in remaining oil, add egg and let fry until crisp on the bottom. With lifter, break egg into pieces, immediately add the noodles, the stir-fried onions, carrots and pepper, pork, shrimp, green onions and bean sprouts. Take a few seconds to mix well, then pour stock along the side and scatter spices and salt over the top. Stir fry for 2 minutes, thoroughly but gently mixing all ingredients together. Taste for seasoning and serve on a warmed platter. Enough for 4 to 6 with other dishes, or for 3 to 4 with a salad for supper.

Toronto Star (ON)
FIN
NEWS, Wednesday, February 12, 1986 378 mots, p. C11

Court upholds law on detention of insane

Rick Haliechuk Toronto Star

A Criminal Code provision that can result in a person acquitted of a crime by reason of insanity being held in a mental institution indefinitely doesn't contravene the Charter of Rights and should not be struck down, the Ontario Court of Appeal has ruled.

In a 2-1 judgment released yesterday, the court rejected the appeal of Owen Swain of Toronto, who was found not guilty of assaulting his wife and infant children in 1983 by reason of insanity and subsequently ordered detained under a lieutenant-governor's warrant.

What was challenged in the appeal was the specific provision that starts the process that can lead to the issuing of such a warrant.

No hearing

Section 542(2) says a trial judge shall order the acquitted person detained until such time as "the pleasure of the lieutenant-governor of the province is known."

Other Criminal Code sections allow examining psychiatrists to order the person discharged, or detain the person under a warrant without giving him a hearing first.

If ordered held under a warrant, the person's case can be reviewed periodically and if it's determined his mental health has been restored, he can be released.

In the majority judgment, the court concluded that Section 542(2) doesn't constitute cruel and unusual punishment, arbitrary detention or denial of fundamental justice, contrary to the Charter.

The majority concluded that the state policy objective of protecting the public from the criminally insane is "of sufficient importance" to override any Charter right.

Can be improved

However, the majority said the law is not without blemishes and can be improved.

"The provisions here deal with respecting the treatment of persons found not guilty by reason of insanity are unnecessarily imprecise and sketchy and too often lacking in any clear expression of Parliament's purpose or intent," the court said.

At Swain's trial last May, the court was told he had demolished furniture in his apartment, carved an X in his wife's chest with a meat cleaver, and swung his naked children about in his arms.

He believed he was warding off evil spirits, court was told.

But other evidence showed that Swain was responding to therapy after the attack on his family and wasn't dangerous at the time of the trial.

Toronto Star (ON)
FIN
FOOD, Wednesday, February 12, 1986 399 mots, p. D12

Hearty pork chop supper dish a rich, comforting main course

Chilly February nights can be warmed with this hearty supper for six. Thick pork chops are topped with browned potatoes and onions and smothered in wine sauce for a rich, comforting main course. And mixing mashed rutabaga and applesauce yields a delicious side dish even children will love. Baked Pork Chops And Potatoes Preparation time: 45 minutes Cooking time: 1 1/2 hours

1/2 cup oil 5 medium onions, cut into 2-inch chunks 5 medium baking potatoes, cut into 2-inch chunks 6 centre cut pork chops, each about 1 1/2 inches thick 4 tbsp flour 1 can (13 oz) beef broth 1 cup white dry wine

1/4 tsp salt 1 tsp freshly ground pepper

1/2 tsp thyme

Heat half the oil in a large, heavy-bottomed ovenproof skillet about 3 inches deep. Add onions; cook and stir until light brown. Add more oil to pan if needed; add potatoes. Cook and stir until light brown, about 15 minutes. Remove vegetables with slotted spoon.

Add more oil to pan if needed. Add chops; increase heat to medium-high. Cook, turning, until chops are brown on both sides. Remove to dish.

Remove all but 4 tablespoons of pan drippings from pan. Add flour; cook and stir over medium heat about 3 minutes. Add broth, wine, salt, pepper and thyme. Cook and stir until smooth and blended. Heat to boil; reduce heat and simmer 1 to 2 minutes. Remove sauce to bowl. Recipe can be made ahead to this point. Heat oven to 350 degrees. Return chops to pan. Top with onions and potatoes, and pour sauce over all. Cover tightly. Bake until meat and vegetables are fork-tender, about 1 hour. Rutabaga And Applesauce Bake Preparation time: 45 minutes Cooking time: 50 minutes 1 medium rutabaga 2 tbsp butter

1/4 cup half-and-half or whipping cream 1 1/2 cups unsweetened applesauce

1/2 tsp salt

1/2 tsp pepper

1/8 tsp freshly ground nutmeg

Cut rutabaga into quarters. Peel; cut into 1/2-inch cubes. Drop into boiling water; cook until very tender, about 30 minutes. Drain well. Return to pan; mash rutabaga with butter and cream until smooth and well-blended. Heat oven to 350 degrees. Add applesauce, salt, pepper and nutmeg. Pour into buttered 1 1/2-quart baking dish. Bake until heated through, about 15 to 20 minutes.

Toronto Star (ON)
FIN
ENTERTAINMENT, Thursday, February 13, 1986 293 mots, p. D3

Hot spot on Danforth

Susie Lazaruk

Regardless of weekday or weekend, each time we passed Omonia Shishkabob Restaurant during the summer, the outdoor patio was teeming with life.

By the time we got around to seeing what the fuss was all about, the weather had forced business indoors and we had no problem getting a table.

After ordering appetizers, we were musing over the curious inclusion of an exclamation mark in the name of one dish, saganaki opa! ($4.25), when the waiter returned with a platter which he set on fire with a flourish, and cried "Opa!" (He later explained it was an expression of happiness.)

The slab of cheese (its name I can neither pronounce nor spell) was melted without losing its shape or texture.

The garlic-spiked tzatziki (yogurt with diced cucumbers, $3), should guarantee your own bench on a crowded subway.

The shish kebab (large) was made up of two skewers of grilled pork shoulder, rice, Greek salad, roasted potatoes, tzatziki and green beans - a colorful, tasty, and surprisingly ample dish ($6.75).

Two quails at an equally reasonable price ($5.90) were charbroiled and pleasantly gamy-tasting. There's quite a bit of meat for such tiny birds but expect to work for your supper. Served with roasted potatoes, a wonderful rice pilaf and green beans.

We decided on the syrupy baklava ($1.50) for dessert even before we discovered that was the extent of the sweets on the menu. With a half litre of house red ($7.50) and tip, the meal came to $35.

TABLE FOR TWO Omonia 426 Danforth Ave. (west of Pape) 465-2129 Greek; seats 75; entrees $4 to $9; open daily from noon to midnight; full licence; reservations for groups of 6 or more; all major cards.

Toronto Star (ON)
SA1
TRAVEL, Saturday, February 15, 1986 1188 mots, p. G17

Moroccan merchants can, and do, haggle you glibly in eight languages

Zeke Wigglesworth Special to The Star Knight-Ridder Newspapers

TANGIER, MOROCCO - TANGIER, Morocco - Putting a shoe onto the shores of this ancient bastion of thieves and pirates is like tossing a haunch of raw meat to a school of piranha.

The place is crawling with "guides," all carrying what purport to be official government licences. Yeah, well, you probably believe pigs fly too, right?

Anyway, these guys are good, and they are tenacious. They can haggle you in eight languages - fluently - and they will not take no for an answer. You have to shout at them, get nasty, scream, threaten to call the cops, and even then they just smile and offer up the universal North African query: "And so, sir, what is your final offer?"

They're bad enough at the Tangier airport, but the real artisans are at the ferry docks, waiting for the tourists to come across from Algeciras in Spain or from Gibraltar. If you can make it from your boat to a taxi (including clearing the customs shed) without having at least one guide get his suckers on you, you're ready for North Africa.

Culture shock

But if you've never been to the Lands of the Prophet, well, just prepare yourself for a healthy dose of culture shock. The folks in Tangier are probably the toughest act to contend with in the area, and they can really make your life miserable until you figure out the rules.

Moroccans after your money simply are incapable of being rejected. You can insult them or you can bully them and they just smile, offer you a cigarette and go on like nothing happened.

And it's not only guides. If you go into a shop, say one of the leather goods stores along Avenue D'Espagne next to the Tangier beach, you are putting yourself up for grabs. They assume if you came in, you're fair game and they'll offer you everything but the kitchen sink to buy a purse or a pair of sandals. ("Excuse me, madam, but should you buy two purses, I will throw in this magnificent rug, woven in the third century before Christ by a small woman in Fez. . . .")

The North Africans' penchant to haggle, bargain, coerce and otherwise act like major pests is as much a part of the heritage of the region as sand and donkey cakes on the highways. If you get to North Africa, you expect it. If it sounds like a scary situation, or just too much of a hassle, stay away. North Africa can be very unforgiving, and you can lose your purse as well as your sense of humor.

They do things their own way, and sometimes this can be infuriating to North Americans used to a sense of order.

If you went to a movie in Canada, for example, and somebody jumped the line to buy a ticket, what do you suppose would happen? Right, somebody would pound his body, or at the very least, embarrass him or her into getting to the back of the line.

But Morocco? Or Tunisia? Egypt? No such thing as a line. Even where there is a line, there's no line. If you've got enough guts to shove to the front, it's all yours. This is true for bus and train stations, customs lines, banks, even taxis. Try getting onto a Royal Air Maroc 727 sometime. It's like a cattle call and God help whoever's in the middle.

North African cities tend to be dirty, in places even outright smelly, and the sanitation measures might make a lot of tourists blanch (the toilets can be vile). You have to watch what you eat and drink, and the mosquitoes are so big they can haul small cows away in the dark.

It's also incredibly hot in North Africa (particularly Tunisia) and you soon discover that going outside in the afternoon is a sure method of suicide.

It's dusty. The scenery, for the most part, is pretty dull. There's not much that passes as night life and the beaches (at least in Morocco) are nowhere near as good as some in Florida and a lot in the Caribbean. This all leads up to the inevitable question, of course. And there are some good reasons why you should go: * First and foremost, it's a fast (and relatively cheap) way to be introduced to Arab culture. If you're in Southern Europe, you can make a day trip from Spain or Gibraltar to Tangier (the ferry costs about $20 one way), maybe even stay over a night. By doing a day trip, you can take a sniff and see if Morocco is something you might want to savor a bit more. If nothing else, it makes a dandy stamp in the passport. You can also try to get into Algeria, but they're not really friendly at the moment and it can cost up to $200 to clear the red tape. * Next, let's talk food. Morocco has dandy food. The most popular dish is couscous, wherein the chefs take semolina grain and bake with it chicken, lamb or beef covered in saffron and other goodies, creating a delicious if vast entree.

Also, there is tajine, a stew made with meat and fruits, which varies from restaurant to restaurant and can be very good or awful. And there is lamb.

Near Eastern and Mediterranean lamb is not like Canadian lamb. It's far superior in taste and texture, and while the Greeks and the Lebanese are the best cooks in the world for lamb, the North Africans don't do too badly.

Dirt cheap

Moroccan beer is good (order Stork brand if you can get it), and the wines are first rate, especially the reds. A good table wine is Vieux Pape, which sells in restaurants for around $3.50 U.S. Some restaurants continue the French tradition of a fixed menu. A not unusual menu in a Moroccan city will run about 28 dirhams, just under $3 U.S., not including wine. It is usually three courses - salad or hors d'oeuvres, entree and dessert (coffee always extra.) * And finally, money. Morocco is dirt cheap compared to Europe (it's even less expensive than Portugal, which is a mind-bender). You can stay at the finest North American-style hotel in Rabat, the capital city, for example, for about $35 U.S. a night. And if you're willing to put up with a few blemishes (holes in the bathroom door, peeling paint, elevators that stall between floors) you can find a comfy if primitive hotel for under $10 a night in the major Moroccan cities.

Language seems to be no problem. Many folks speak a little English and if you speak French you'll have no problems anywhere in North Africa.

Morocco can be a rich experience, but only if you're prepared. All the imagination in the world may not help the first time you run into some of the smells and sights of your first Moroccan market place. It's definitely an adventure that takes some mental preparation.

And that, sir or madam, is our final offer. KNIGHT-RIDDER NEWSPAPERS

Toronto Star (ON)
SA1
TRAVEL, Saturday, February 15, 1986 366 mots, p. G18

What would Marx think about this?

Tony Barber

ODESSA, U.S.S.R. - ODESSA, U.S.S.R. (Reuter) - Touring the private food market on Karl Marx St. in Odessa, a visitor could be forgiven for wondering if the 19th-century theorist overstated his case when predicting the demise of private enterprise.

The irony of buying private produce on a street named after the founder of communism does not seem to bother the tens of thousands who flock daily to the market for meat, fruit, vegetables, milk, honey and more.

Convinced the food is better than in state shops and prepared to pay higher prices, shoppers bargain with sturdy Ukrainian peasant women who bring goods from small private plots in the countryside.

"Come on, that's not a rabbit, that's a cat," objects one customer, prodding a skinny-looking rabbit for which a peasant was demanding up to $7 U.S.

Another peasant says proudly she hitched a 20 km ride into central Odessa to sell her goats' milk at 50 cents a glass. "I used to have only one goat, but now I have 11," she says.

A state official who supervises the market says that between 5,000 and 6,000 salespeople work there every day of the week, making it much bigger than a similar market in Moscow. The Odessa private market is one of the largest in the Soviet Union.

In summer when there is much fresh fruit, as many as 100,000 people come to shop each day.

A hotel worker says she spent up to half her food budget at the market, known in Odessa slang as the privoz, a word conveying the idea of bringing food from the country to feed townsfolk.

A peasant selling curds says she owns only one cow but is one of the lucky in her village of 1,000 households. "Fodder is in such short supply it is difficult to own your own cow," she said.

The peasants pay the authorities for everything from refrigeration and space to use of scales, giving the state an annual revenue of $1.2 million.

The privoz, largest of five private markets in Odessa, is to expand next year because more peasants are bringing in private produce.

Toronto Star (ON)
SA1
TRAVEL, Saturday, February 15, 1986 807 mots, p. G7

On the pousada trail in Portugal These government-run inns can satisfy the traveller's wildest imagination

John Robinson Toronto Star

SAGRES, PORTUGAL - SAGRES, Portugal - Pousadas are a special way to see Portugal - a passport to fairy-tale fantasy and rural reality.

These government-run hotel establishments in castles, mansions and country inns satisfy the wildest imagination. Picture yourself sipping Portuguese green wine (actually red or white) on the balcony of a former nobleman's 200-year-old house; sitting by the waterside of an ancient river watching boats loaded with glittering pyramids of salt; entering through the fortress walls of a 15th-century castle high atop a hill.

But these dream-like pousada settings are also, "the way to see the real Portugal," declares Jose Luis Simao, the friendly, moustachioed manager of a tourist office in the Portuguese Algarve.

Seeing the real Portugal means visiting rural towns and travelling back roads, sitting down in traditional settings to savor the foods and wines the locals enjoy.

The very fact residents in these places have difficulty with English - although in the friendly Portuguese way they will try their best - is a clue you are away from the hotel strips and huge cities where the face of Portugal has been carefully made up to appeal to the tourist.

Of course, you may want to hear fluent English, eat a Canadian breakfast and plunk down upon a nearby beach. In that case pousadas are not for you. Or they should be interspersed with stays in mainstream hotels.

Also, car travelling is not ideal if you have children. And a car is almost a necessity for pousadas, because they are out-of-the-way and because you can't book more than two or three nights at any one of these popular establishments - so you keep moving.

(The cost of pousadas? You pay about the same as you would for hotels, a little more compared to the spectacularly inexpensive air-car-hotel packages available in the off-season, October to February.)

If pousadas suit your situation, however, they have many other charms.

"For honeymoons they are quite all right," says Simao with a laugh. "And it's a good way to see a lot of the country."

You also get a sense of the regional differences in Portugal, because pousadas are often in restored ancient buildings and local cuisines and wines are laid on.

Take, for example, the Pousada do Infante in Sagres, on the southwestern tip of Portugal, across from the navigation school where Vasco Da Gama and Magellan learned to sail. Here the sea is never far away. Many of the 21 rooms have a balcony overlooking the Atlantic and the restaurant puts the emphasis on fish - you can get fried slices of whiting with shrimp sauce and sole Algarve style. The receptionist who will greet you on your arrival, Armelino Marreiros, will recommend the local Lagoa wine.

In the Pousada Dos Loios in Evora, in the central inland region of Portugal, the menu, with roast turkey or wild boar, reflects a different local cuisine. And the architecture of this pousada is rich in local history: It is built in the restored ancient monastery of Loios on the site of the old Evora Castle, destroyed in a riot in 1384.

Another advantage of pousadas is a "family atmosphere" very different from hotels. Because pousadas are all small (ranging from 10 to 30 rooms) "there is a family feeling, everyone sitting around a big table eating together - it's friendly, not like a hotel," Simao says.

Pousadas would be slightly cheaper if you could book while you are in the country - but it is almost a must to pre-arrange your vacation through an agent, since the pousadas are usually full.

There are three classes of pousadas (the word translates "resting place"), with three price ranges.

At the top are those listed as CH; one example would be the Pousada do Castelo De Palmela, built in a 500-year-old monastery. The next level down is C, a category which embraces mansions such as the Pousada De Sao Bento in the National Park of Peneda-Geres, where wild horses roam. The third level, B, usually means country inns, like the Pousada Da Ria, beside the Aveiro River.

In all pousadas you can get two-course or three-course menus, with three different levels: standard, superior and de luxe.

The cost of pousadas went up this year when Portugal joined the European Common Market and embraced the 8 per cent Value Added Tax (VAT). The cost is now $38 per person per night for the CH level, based on double occupancy; $29 for the C level; $22 for the B level. That includes VAT and breakfast, which in Portugal is cheese or meat and juice plus coffee and breads. Tips are extra.

For information on pousadas write the Portuguese National Tourist Office, P.O. Box 352, Pickering L1V 2R6, or phone (416) 427-1071.

Toronto Star (ON)
SAT
LIFE, Saturday, February 15, 1986 732 mots, p. L6

Use of nudity in ads comes under fire

(CP)

OTTAWA - OTTAWA (CP) - As Maude Barlow finishes talking about the victimization of Canadian women and children, a heavy silence fills the room.

Her audience, 40 directors of Ontario's Children's Aid Societies - 39 of them men - seem amazed and repulsed by the material she has used to illustrate her 40-minute argument.

"You've all seen these," says Barlow, 38, an Ottawa-based consultant on women's issues. "It's just that we're so used to female nudity selling products we don't see it."

Packaged Meat is the title of the lecture. In a matter-of-fact voice, Barlow has given it hundreds of times during the past three years.

It's a talk that never fails to shock, she said in a later interview.

Her presentation of clippings - from magazines and newspapers sold in the Ottawa area - shows women and some girls in what Barlow calls sex-ready positions selling the most mundane household products from house paint to chicken soup.

The clippings are a peep show of partially exposed breasts, nude or nyloned legs spread, young women in vulnerable postions, heads thrown back, throats exposed, eyes half closed, mouths half open, women in handcuffs, women in chains, little girls in full makeup, their rosebud lips pouting.

Not one clipping is from a skin magazine.

There are ads and illustrations from popular Canadian and American women's magazines such as Flare, Chatelaine, Mademoiselle and Glamour and from newspapers.

In one example, scantily clad television actress Morgan Fairchild preens on the front cover of an Ottawa Citizen weekly TV guide. Inside another photo shows Fairchild naked between pink satin sheets. There is a gun on the pillow by her head, which is thrown back in an a pose of abandoned ecstasy.

In another example, teenage movie star Brooke Shields is being punched in the mouth in a make-up article on eye shadow and cheek blush in Mademoiselle, a fashion magazine published in the United States and widely available in Canada. Knockout colors, says the accompanying copy. Shields eyes are wide in a parody of fear.

The two items are among several dozen Barlow uses and which she says illustrate how sexuality is used to condone and advocate violence.

Barlow first came into the public eye in 1980, when she was appointed director of the office of equal opportunities for women at Ottawa City Hall with a $40,000-a-year salary.

She stayed only three years, but former Ottawa mayor Marion Dewar says Barlow had a lasting influence. "She helped women feel good about themselves, a feeling that is irreversible.

"At city hall, she got women to understand that women's issues were universal and not just self-serving."

Barlow's national profile came with a one-day protest against First Choice pay-TV putting Playboy bunnies on television.

In July, 1983, Barlow was appointed then-prime minister Pierre Trudeau's top adviser on women's issues, earning a salary of $53,000 a year.

These days, while her name is not so often in the news, invitations to speak flood her office in her Ottawa condominium where she lives with her two teenage sons and new husband, lawyer Andrew Davis.

She won't give her annual income or say what her speaking fee is, because it varies with what the sponsor can pay.

But she says that her work "pays enough so that I can afford to do two lectures a month for nothing."

When she speaks to groups supporting battered women, student groups or for fundraisers, she charges no fee or sometimes a small honorarium.

She says she is considering a try for former Liberal John Evans's place in Ottawa Centre riding in the next federal election. Evans was defeated by NDP MP Michael Cassidy in the September, 1984, federal election.

She is also a member of Edmonton publisher Mel Hurtig's Council of Canadians.

But Barlow's work with the council has not persuaded Hurtig to take up the pornography issue.

He says, "While I'm against violence against women and it is a serious problem in Canada, I don't think is a suitable project for us."

Fighting obscenity and fighting for women's rights can be unpleasant. People take offence at statements like, "our schools and culture confine and crush women."

While speaking in Edmonton, Barlow said she was startled by a man in the audience who stood up and yelled that any woman who would say such things "must be frigid."

Toronto Star (ON)
SUN
ENTERTAINMENT, Sunday, February 16, 1986 624 mots, p. G3

It's mainly because of the meat

David Kingsmill Toronto Star

If you don't already know from all the magazine ads, someone has declared February "Meat Month." Don't ask me why because I don't know the rationale of declaring meat month in February any more than I completely understand the rationale of having fish and seafood month in November. Every month is something month. If you told me March was wild chihuahua month I wouldn't be at all surprised.

One of the reasons these people declare months in which foods are enshrined is to get idiots like me to think about whatever it is they are declaring a 28 or 31-day wonder. And after 14 1/2 pounds of publicity material is stacked on the desk, it is hard to ignore.

I'm just greatful the meat people haven't come up with a snappy jingle to pay on the radio or I'd probably drive home humming, "Oh, you beautiful meat, you great big beautiful meat."

Despite all my best efforts to ignore these months, I can't. I refuse to eat very few things. Name a food and I'll start to think of where I've had it cooked best. And I'll start to drool. It's a very annoying habit. I'll see a doctor one day.

So meat month comes along and for almost two weeks I ignore it. And then something in the back of my warped mind equates February with steak. Meat month isn't strictly to celebrate beef, but I equate it to steak. The meat month people have done their job and I realize that I'm a helpless pawn in the advertising agency of life.

The upstairs dining room of Senior's at the corner of Pleasant Blvd. and Yonge St. is steak served in comfortable but basic huntering lodge surroundings. Before you order, the first basket of a never-ending supply of superbly fattening garlic bread arrives on the table with succulent brown and black Greek olives, delicious dill pickles, cottage cheese and something called "Greek caviar" or "white caviar," (salmon roe by any other name) depending upon whom you ask, which is spread like pink cream cheese on the garlic bread. Oh, boy.

A few token non-steak items are on the small menu; a cheese omlette for $10.25, for example, and a sole dish for $13.20. But the emphasis is definitely on steak - a $21 sirloin; it "junior" counterpart for $17.75; shish kabob made with filet mignon for $16.85; New York steaks for $15.85; and boneless rib steaks for $16.75. And each comes with the requisite baked potato (sour cream and butter please. Two pats. No, maybe you'd better leave another one on the plate, too. Thanks.)

The junior sirloin is 10 or 12 ounces, one inch thick, cooked rare to order but still with the charcoal crunch on the outside, and trimmed well except for a tiny slip in the kitchen that missed a piece of end gristle. The shish kabob, inch and a half chunks threaded with onions, green peppers and grilled tomato, is tender almost beyond belief with the aroma and taste of Greek marinade.

One of the non-steak dishes is the pork back spareribs ($16.80). The wooden plate comes mounded with a slab one foot long and a dunking sauce that suits the tender juicy ribs well.

Senior's: Nothing fancy, nothing spectacular but no unpleasant surprises. "Oh that beautiful meat, that great big beautiful meat . . . ." TABLE FOR FOUR Senior's upstairs dining room 1397 Yonge St. 924-8366 Steak; seats 55; entrees $10 to $21; full license; open for lunch weekdays from 11 a.m. to 2.30 p.m., dinner Mon. to Sat. from 5 p.m., closed Sun.; inaccessible to the handicapped; non-smoking; reservations accepted; major cards.

Toronto Star (ON)
SUN
BUSINESS TODAY, Sunday, February 16, 1986 1182 mots, p. F2

Reagan's budget plans call for huge federal asset sale Far-reaching scheme could cripple social programs and critics warn too against selling the nation's wealth to cut deficit

Peter Goodspeed Toronto Star

WASHINGTON - WASHINGTON - Some people are already calling it a $10 billion fire sale.

President Ronald Reagan has proposed selling off $3.6 billion (U.S.) worth of federal assets in the 1987 fiscal year alone, and that's only the beginning of a "privatization" scheme for government holdings and services that makes Canada's efforts look like a neighborhood garage sale.

The plan, contained in Reagan's 1987 budget papers released early in Feburary, is designed to raise deficit-reducing cash without boosting taxes, curb government spending and reduce the size of the public sector.

It could also change the face of the United States, dismantling major social welfare schemes and reducing government programs for the American middle class.

While the Canadian government has launched a campaign to sell off crown corporations such as Canada Development Corp., de Havilland Aircraft and Canadair, the Reagan administration is preparing to liquidate huge chunks of the U.S. government.

On the proposed sale list are portions of the U.S. postal service; the Conrail rail freight system; two major airports; the U.S. Navy's Petroleum Reserve stockpile; U.S. weather satellites; public housing for the poor; the federal government's pension insurance business; federal loans to students, homeowners and small businesses; the Bonneville Power Administration, an electric utility company in the Pacific Northwest; huge tracts of the nation's forests; 5 million acres of federally owned rural land and portions of the Amtrak passenger rail service.

Massive scale

But Reagan's plan doesn't just stop there. There are also proposals to start contracting out government services on a massive scale to private businesses.

Reagan officials are reviewing plans that call for replacing all public housing programs for the poor with a voucher system, similar to food stamps, that could force welfare recipients to hunt for housing in the private rental market.

Similar voucher programs are being considered for Medicare and Medicaid, two health insurance programs that take care of hospital and doctor's bills for the elderly, the disabled and the poor.

Officials in budget director James Miller's office are also studying plans that call for turning air traffic control operations at the nation's airports over to private companies.

They're also considering handing management of national parks over to volunteer boards composed of environmental and conservation groups; hiring private companies to operate waste water treatment facilities; contracting out NASA's space launch functions and transferring some U.S. Coast Guard activities to private security firms.

Officials in the Office of Management and Budget (OMB) have already instructed government departments to find out where they can cut costs by hiring private companies to perform work now being done by civil servants.

Activities targeted for special scrutiny include data processing, training, audio-visual services, food services, maintenance, mailing, filing, architectural and engineering services, library operations, laundry, warehousing, vehicle maintenance, accounts management and loan processing.

To help speed "privatization" along, the Reagan administration has already sent 19 new laws to the U.S. Congress that are aimed at making it easier for government departments to contract out work to private companies.

One proposal now under study would allow government agencies to enter into contracts lasting up to five years. Under existing law, government contracts have to be reviewed annually and government efficiency experts claim that is discouraging private companies from bidding for government work.

OMB study papers released last fall say up to 150,000 government workers engaged in commercial-type activities will have their jobs reviewed over the next three years and up to 60,000 of them may end up seeing their work handed over to private contractors.

"Privatization" is a wave that is sweeping over Washington and its supporters claim it is going to alter completely the way government works.

When White House officials drew up the budget proposals, they were faced with the tough Gramm-Rudman budget balancing law, which requires Congress and the White House to reduce the U.S. government's $211 billion deficit to zero by 1991. The law has since been struck down by a lower court as unconstitutional, although the ruling is to be appealed to the U.S. Supreme Court.

White House officials and their supporters tout "privatization" as a quick, painless way to raise cash and reduce spending.

"Sales of assets make good political and budget sense as a strategy to make the kinds of rapid deficit reductions necessary under Gramm-Rudman," says Stuart Butler, an economist with the influential right-wing think tank The Heritage Foundation.

"Sales of government assets will bring in large amounts of cash quickly, in contrast to the savings from 'contracting out,' which could take years to amount to significant reductions. Selling assets can be used to meet immediate budget targets, after which savings from other forms of privatization and from orderly program cuts would keep deficit reduction on track."

Not everyone, however, sees "privatization" as a quick cure to government over-spending.

"It's ridiculous," declares Robert Eisner, a Northwestern Univeristy economist. "We're getting proposals now to meet the shortfall in government income by disposing of our national wealth."

Fearing a meat axe approach to budget reduction, instead of a carefully considered surgical intervention, critics of "privatization" warn that a government fire sale may do irreparable harm to existing government programs.

Social services and social benefits obtained from programs such as public housing or the operation of the Amtrak railroads, could be crippled by the rush to raise cash, Eisner argues.

The whole fabric of socially concerned government which takes a special interest in the poor and the underprivileged could be in danger. Programs conceived and implemented as part of America's New Deal and the building blocks of the "Great Society" could be discarded wholesale in an attempt to cut government costs.

Still, the drive towards "privatization" is picking up steam and is growing in popularity.

A good idea

A recent public opinion poll, conducted by the Roper Organization showed that as many as 20 per cent of Americans think it might be a good idea for private industry to manage the armed forces.

Twenty-two per cent endorsed the idea of letting private business run local law enforcement operations.

Across the U.S., states and municipalities are hiring private contractors to perform public services. Everything from garbage collection to street cleaning to running state prisons has been turned over to private companies.

In Phoenix, Ariz., private firms now operate the bus system, provide security and crowd control services, collect garbage, sweep the streets, maintain traffic lights, operate municipal parking lots, tow, ticket and store illegally parked cars, run the garbage dump and do municipal gardening.

Phoenix auditor James Flanagan, claims the city saves $2.3 million a year on 17 different services provided by private contractors.

"Privatization," declares John Naisbitt, author of the best selling book Megatrends, "is part of the process of rethinking the welfare state. Society is searching for new ways of delivering services and (as a result) the entrepreneur, not the bureaucrat, is the hero of society."

Toronto Star (ON)
SUN
PEOPLE, Sunday, February 16, 1986 1333 mots, p. D1

There's magic in this marriage

Trish Crawford Toronto Star

When Doug Henning proposed to his wife Debby, he proved he was a romantic as well as a magician.

He took her into a room filled with candles and white roses, rolled up one of the rose petals in his hand, made a magical motion and - presto! - a flawless diamond fell into Debby's hand.

It captured the young artist's heart so completely that Debby, now a full-fledged magician in her own right, uses this illusion when the two perform on stage. She creates an egg out of the rose petal and then rolls it on the edge of a fan.

Debby's trick is a lot harder than her husband's original, he says, adding: "I tried it and broke the egg five times."

Has the student surpassed the master, perhaps?

Actually, Debby, 27, is the first to say Doug, 35, is still, as one critic punned, "The Wizard of Awes".

But after talking to the couple, who celebrated their fourth wedding anniversary last December, you get the feeling there are no oversized showbusiness egos here.

"In our last review she's the one who got mentioned. I was hardly in it," laughs Henning.

They have been on the road for two years and, although they own homes in Los Angeles, Washington and New York, they haven't been in one spot for more than two weeks during that period.

Prefer privacy

They travel with five suitcases, two assistants - one a cook who whips up vegetarian specialties - and all their favorite pictures. When they arrive at a new hotel in a strange city, they hang their pictures and head for the local park.

You won't spot this duo indulging at a disco or after-hours club. They prefer each other's quiet company.

Each day starts with meditation and exercise. The "real" day begins at 11 a.m., with interviews, rehearsal, work on new elements in their show, Doug Henning and his World of Magic, and preparation for the evening performance.

"If we didn't start our day with meditation and exercise, we'd never be able to make it," said Henning.

Adds Debby: "Meditation gives us happiness and clarity. We don't want to be too tired to enjoy."

They don't smoke, eat meat or drink alcohol. They are clear-eyed, fresh-faced and full of energy. They seem almost too good to be true.

The Doug and Debby story began in the summer of 1981 when, exhausted from his road trips, Henning retreated to the Transcendental Meditation Centre at Haharishi International University in Fairfield, Iowa. He performed for the students, and was guest of honor at an evening banquet.

Debby was a student-server. When she asked Doug to take his seat at the head table, sparks flew.

"People say there was practically a flash of light," recalls Doug. "It was love at first sight - BAM. I couldn't eat."

Debby was also caught in the grips of a major swoon. It prompted her girlfriend to say: "I've never seen a fairy tale come true before."

Three days later he proposed. Says Doug: "We've never been apart since then."

No matter how small the dressing room, they share it.

"We always discuss things. We can't be mad at each other more than five minutes," Doug said. "We are self-sufficient with each other."

When they got married the plan was for him to continue with magic and her to keep up her art. However, after watching Debby dance one evening, Doug thought it would be good to have her in his show.

When his head dancer gave two weeks' notice, Debby had her big chance to get into show business.

"I sweat buckets. I was so nervous. The sheets were soaking wet in the morning, I was so scared."

As a painter, she'd been on her own a lot. Being on stage was so public, it went totally against her training and natural reticence.

"I felt like I was a turtle being pulled outside of my shell. It wasn't always a pleasant feeling."

When Henning's show Merlin was heading for Broadway, she auditioned for a role. As he explained: "She had to audition. I couldn't just put my wife in the show."

Gradually, she became his assistant and then learned tricks on her own. To Henning's delight, she was a natural. She graduated to doing her own magic, and "here we are, sawing people in half and making people levitate."

When Doug showed Debby the secrets of his illusions, he did not make her sign a secrecy contract, as other show workers have to do. Theirs is a situation of mutual trust. After all, he does make her disappear each night.

When it's Debby's turn to vanish, she disappears from stage but immediately emerges from a box that has been hanging over the audience's head for the entire show.

The Canadian-born Henning wows 'em with tigers and disappearing motorcyles, sleight-of-hand and sawing two women in half (and mixing up their tops and bottoms).

As a kid growing up in Winnipeg, he was encouraged to do magic as a sort of therapy for his shyness, but ended up using it to pay his way through McMaster University in Hamilton.

Plans to enter medical school were permanently derailed when he decided to give magic a try first. That path led him to Toronto for a show called Spellbound in 1973 and then on to television, stage and Broadway.

He says knowing and working with Debby have added a new dimension to his work.

No put-downs

It's not just magic people get when they watch the Hennings perform, there's also love - not for them the Sonny and Cher married put-downs.

"People like to see us as a couple. They know we are really in love and this gives us personal intrigue." In all aspects of their life, not just their stage work, "there is mutual respect. You can't fake love," she says.

One thing has disturbed them. In the audiences for their family-style show, the young kids seem so jaded.

"When you go to the Midwest, to little towns, kids do still have wonder. But, in New York, it's often too late," says Doug. " On Broadway, I don't think I ever saw the moon once. Kids there don't see nature and lose their feelings of wonder."

"Wonder" is the operative word for the Hennings' magic. And it is the key to their latest joint enterprise, dolls called Wonderwhims.

The idea of developing toys came from their concern that kids were losing out on the joys of nature - the feelings of mystery about rainbows, stars, plants and animals.

Henning points out that it's still a pretty wonderful thing that a caterpillar turns into a butterfly - no magician has been able to top this act.

Debby did some drawings of creatures. One is in charge of things that fly, another is responsible for polishing the stars and feeding the waning moon. There is a sea creature and one from the animal kingdom as well.

They took their ideas to a toy inventor who helped design six prototypes. Charan Industries Inc. will be distributing the dolls here in Canada and the soft-bodied pastel-colored whimsical characters will be on sale by summer.

The Hennings are now on the road promoting their toys. They expected resistance to the idea but, instead, found a Yuppie audience scrambling for non-violent toys for their kids. "All our friends love them," says Doug.

This latest shift in career has changed their plans.

"I was going to retire," says Henning, "and Debby was going to have kids. We decided instead to adopt all the kids in the world and give them toys."

Debby laughs and adds "I'd like to have babies, I'm having dolls instead."

They've come a long way from the early days of their marriage when Debby felt "on the sidelines while people pawed at Doug."

Now "we are in harmony," she says, smiling brightly at a husband who unabashedly holds her hand.

Toronto Star (ON)
FIN
ENTERTAINMENT, Monday, February 17, 1986 362 mots, p. D3

Burgers with pizzazz

Tom Spears

"The sky's the limit," said the boss, handing out the assignment to review the Burger Meister Cafe.

Ha! Some sky. Trying to shoot the wad in this fancy burger joint in trendy Cabbagetown is like trying to blow a million at Honest Ed's.

On the other hand, better to do plain food with pizzazz than to try the fancy stuff and fall flat.

And besides, there are some departures from plain here: Caviar, for instance, and the array of home-baked desserts.

The cafe has just four entrees: Two burgers ($4.25 and $6.95); bratwurst ($3.95), and a 7-ounce steak sandwich ($8.95) that's wonderfully tender.

But the added touches bring plenty of variation: Icelandic caviar (a whopping 65 cents per serving), several different kinds of mustard, a couple of different peppers, and three different salads.

"Country-style" french fries still look like pieces of potato. Everything's hot, everything's well cooked, and since everyone knows what a good hamburger is like, there's no point in saying much more. (The meat, incidentally, is not that oatmealish stuff you get in - ahem - certain fast food chains.)

The bread around the steak sandwich has taken a quick trip across the grill to pick up the meat drippings.

The soup of the day, home-made cream of mushroom, was loaded with mushrooms.

But once the main course is cleared away, the real artistry takes over. Anyone who's willing to work a bit can make a good hamburger; the cafe really stands out with its home-baked desserts.

They're on display in the bakery-style glass counter: Apple pie is deep, with big chunks of apple; pecan pie surprises you with a rich layer of chocolate on the bottom. (Maybe plain pecans aren't caloric enough for the chef). A series of other wonderful baked desserts such as orange and lemon mousses are, like these two, in the $3.50 range.

Dinner for two and the tip was $28.

The Star's daily restaurant review

TABLE FOR TWO Burger Meister Cafe 478 Parliament St. at Carlton St. 928-1358 Steak and burgers. Seats between 40 and 50. No non-smoking. No wheelchair access. Unlicensed. No reservations. No credit cards.

Toronto Star (ON)
EAS
NEIGHBORS, Tuesday, February 18, 1986 399 mots, p. E12

Food allergies are more than 2,000 years old

Marian Steeves Toronto Star

One man's meat is another man's poison. - Hippocrates

With increased public attention, food allergies seem like a new disease but they've been around for more than 2,000 years.

They were first identified by the ancient Greek physican Hippocrates, who noticed some people react to cow's milk.

"We're not sure whether there are more allergies or people are more aware now," Scarborough nutritionist Beverly Musten says. "Currently, it's a popular thing to have."

About 7 per cent of children and fewer than 1 per cent of adults suffer from food allergies.

Allergic reaction

When food is eaten, it's broken down into components before being absorbed through the intestinal wall into the bloodstream.

Sometimes undigested food particles slip through the intestinal wall and the body, which treats these antigens as foreign bodies, produces antibodies to get rid of them.

Allergy-prone people produce an over-abundance of the antibodies, so when that food is eaten the next time, the antibodies react with the food, producing an allergic reaction.

Allergic reactions can take many forms, from itchy skin and hives to diarrhea, abdominal pain and irregular heart beat. Often, people have multiple symptoms, Musten says.

"Because it's so common, there's a lot of misinformation about food allergies," she says. "If you suspect you have an allergy, contact a physician for proper diagnosis."

When testing for food allergies, suspected foods are temporarily eliminated and re-introduced to see if symptoms reappear.

Laboratory tests

Another method of diagnosis is by introducing an extract of the suspected food antigen to the skin to see if a reaction develops.

A further laboratory test is being developed to analyze a sample of a patient's blood for antibodies to food antigens.

There are several tests used for indentifying food allergies that are unreliable, Musten says.

They include the cytotoxicity test, which exposes a patient's blood to a food antigen and the white blood cells are examined for changes in shape and movement.

Other unproven tests introduce the suspected food to a patient, who is monitored for pulse rate and other reactions.

More information can be obtained from the Allergy Informaton Association, 244-8314.

CORRECTION:

A story on food allergies in the Feb. 18 edition of Neighbors gave an incorrect telephone number for the Allergy Information Association. The correct number is 244-9312. The Star regrets the error. (Feb. 25, 1986 Page E3)

Toronto Star (ON)
FIN
FOOD, Wednesday, February 19, 1986 1476 mots, p. D1

Spices make ground beef international

Mary McGrath Star home economist

Looking for budget-conscious dinners with dash? Take ground beef and go international. There are tasty tacos with a beef-potato filling, cleverly tied together with cumin and hot sauce. And budgets are the last thing on your mind when you bite into Beef Empanadas, Spanish meat-filled pies flavored with olives, raisins and almonds. Another main course worth trying is Green Beans In Beef Sauce, a stir-fry dish that's ready to eat in less than 15 minutes. Beef Empanadas This mixture called Picadillo is one of the best things that has ever been made with ground beef. It's good served with rice and a tossed salad and is even better as a filling for the Spanish meat pies called Empanadas. Preparation time: 60 minutes Baking time: 20 minutes 2 tbsp vegetable oil

1/2 lb (250 g) ground beef

1/2 lb (250 g) ground pork 1 small onion, chopped 1 large garlic clove, finely chopped 1 medium tomato, peeled and chopped 2 tbsp chopped fresh parsley 2 tbsp chopped blanched almonds 2 tbsp raisins, soaked in hot water until softened 6 green olives with pimento, chopped 2 tsp capers

1/4 tsp salt Pastry for a 2-crust pie 1 egg, separated 1 tsp water

2 tsp milk

Heat oil in a large frying pan. Add beef and pork; cook until meat is no longer pink, stirring to keep crumbly. Add onion, garlic, tomato, parsley, almonds, raisins, olives and capers. Cook over medium heat 8 minutes, stirring often. Add salt. Preheat oven to 375 degrees F. Roll prepared dough to a 1/8-inch thickness on a lightly floured surface. Cut in 5-inch circles. Gather scraps together and roll out more circles until all dough is used. Place a rounded teaspoon of meat mixture on each pastry circle. Beat egg white with water. Brush on edges of circles. Fold circles in half and press edges with fork to seal. Place on baking sheets. Beat egg yolk with milk. Brush over empanadas just before baking. Bake 20 minutes or until browned. Place immediately on a rack to cool slightly. Serve warm. Makes 12 empanadas, about 154 calories each. Green Beans With Beef Sauce Stir-fry green beans, add a gingered beef sauce and you have a low-calorie meal that's ready in less than 15 minutes. Preparation time: 15 minutes Cooking time: 6 to 7 minutes 1 lb (500 g) fresh green beans cup chicken or beef broth 1 tbsp soy sauce 1 tbsp dry sherry 1 tsp cider vinegar 1 tbsp Oriental oyster sauce (optional) 2 tsp cornstarch 1 tbsp vegetable oil 1 tbsp finely chopped fresh ginger or 3/4 tsp ground ginger 1 clove garlic, chopped

1/4 to 1/2 tsp crushed dried red pepper (optional)

1/2 lb (250 g) lean ground beef Wash beans; trim ends. Slice diagonally into 1-inch pieces, Combine broth, soy sauce, sherry, vinegar, oyster sauce and cornstarch in a small bowl; stir to dissolve cornstarch. Heat oil in a large frying pan or wok over high heat. Add green beans, stir-fry 4 to 5 minutes or until just crisp-tender and golden brown in spots. Remove with slotted spoon; reserve. Add ginger, garlic and red pepper to frying pan; cook 30 seconds. Crumble beef into frying pan; cook just until no longer pink. Drain off excess fat. Stir reserved sauce; add to meat in frying pan. Cook, stirring, until thickened. Fold in beans and reheat. Serve immediately with steamed rice. Makes 4 servings, about 224 calories each without rice. Half-The-Beef Tacos Crisp taco shells stuffed with seasoned meat, cheese and salad vegetables are a make-your-own-meal. But most recipes for four or six servings suggest using a pound of beef, which, along with cheese, represents a protein overload. Here is a tasty version that replaces half the beef with potato. The recipe is from Jane Brody's Good Food Book (Penguin Books, $24.95. Preparation time: 50 minutes Cooking time: 12 minutes Filling:

1/2 lb (250 g) lean ground beef 1 large potato, peeled and shredded 2 tsp vegetable oil 1 medium onion, finely chopped ( 1/2 cup) 2 large cloves garlic, finely chopped

1/2 tsp ground cumin 3 tbsp taco sauce (mild or hot) 12 heated taco shells Toppings: 1 cup shredded Cheddar or Monterey Jack cheese

1/4 to cup finely chopped onion 1 1/2 cups finely diced tomato 1 1/2 cups finely shredded lettuce

cup taco sauce In a non-stick or cast-iron frying pan, brown meat over medium heat, crumbling it with a spatula. Pour off all accumulated fat and transfer beef to a plate lined with paper towel. Set beef aside. When frying pan is cool enough, wipe it with a paper towel or wash and dry it. Peel and coarsely shred the potato. Heat oil in a frying pan, add potato, spreading it out and pressing it into a cake. Fry over medium heat until the cake is lightly browned on one side. Then divide the cake in half with the spatula, and flip the halves over to brown the other side. When browned, break up the potato cake with the spatula. Add onion, garlic and cumin and cook about 3 minutes. Stir in reserved beef and 3 tablespoons of taco sauce. Cook the mixture, stirring to combine it thoroughly, 2 minutes longer to heat it through. To serve, distribute the meat-potato mixture among the taco shells. Provide separate bowls of cheese, onion, tomato, lettuce and taco sauce to add to their tacos according to taste. Makes 12 servings, about 94 calories each with toppings. Fifteen-Minute Pan-American Skillet Meal Seasonings really count when you are trying to make ground beef, canned tomatoes and regular or instant rice into something nice for supper. In this recipe from Great Meals In One Dish (Random House, $12.95), coriander and ginger get good results. 2 tbsp butter or margarine 1 medium-sized onion, chopped ( 1/2 cup) 1 large green pepper, halved, seeded and slivered 1 large clove garlic, crushed and peeled 1 lb (500g) lean ground beef 1 tsp salt 1 tsp granulated sugar

1/2 tsp ground coriander

1/4 tsp ground ginger 1 19-oz (540mL) can tomatoes

1 cup instant rice Melt butter in a large frying pan with a lid. Add onion, green pepper and garlic; cook just until tender. Push vegetables to the side of pan. Add beef, salt, sugar, coriander and ginger; cook until well browned. Stir in tomatoes and their liquid, stirring to break up tomatoes. Cover and heat until liquid begins to boil. Add rice; stir until grains are moistened. Remove from heat; cover. Let stand until rice is tender, about 5 minutes. (If regular rice is used, cook covered on top of the stove or bake in a 350 degree F. oven until tender. Add more liquid if needed.) Makes 6 servings, about 273 calories each. Nouvelle Vegetable Loaf With Beef Try loaves with lots of vegetables and a little meat if you want low-calorie food that's filling. This recipe is adapted from one in Jane Brody's Good Food Book (Penguin Books, $24.95). Preparation time: 35 minutes Cooking time: 1 hour 3 to 4 cups packed finely shredded cabbage (about 1 lb/500g) 1 medium onion, finely chopped ( 1/2 cup) 1 1/2 tbsp vegetable oil 1 cup packed shredded carrots (2 medium) 1 very large clove garlic, finely chopped (1 heaping tsp)

1/2 lb (250g) lean ground beef 1 egg white 1 whole egg cup bread crumbs, preferably whole wheat 1 tsp dried basil, crumbled

1/4 tsp dried oregano, crumbled

1/2 tsp salt, if desired or to taste

1/4 to 1/2 tsp freshly ground black pepper, or to taste

1/4 cup water 2 tbsp vinegar 1 cup packed shredded potato (2 medium)

Hot tomato sauce (optional) Cook cabbage and onion in the oil in a large frying pan over medium heat, stirring often, for about 5 minutes. Reduce heat to medium-low, and saut the vegetables 5 to 10 minutes longer or until cabbage begins to turn golden. Add carrots and garlic; cook vegetables another 5 minutes. Remove vegetables from heat and let them cool to room temperature. Preheat oven to 350 degrees F. In a large bowl combine the beef with the egg white, whole egg, bread crumbs, basil, oregano, salt, pepper, water and vinegar. Add beef mixture to cooked vegetables and the shredded potatoes, mix well. In a shallow baking dish, shape into a loaf 8 inches long. Cover pan tightly with aluminum foil. Bake for 30 minutes, Uncover and bake 30 minutes longer. Let loaf rest 15 minutes before slicing. Serve plain or with a hot, spicy tomato sauce. Makes 6 servings, about 138 calories each.

Recipes in this story were tested and adapted by Star home economist Mary McGrath in The Star Test Kitchen.

Toronto Star (ON)
FIN
FOOD, Wednesday, February 19, 1986 453 mots, p. D5

Sauerbraten's tangy bite perks up a winter meal

Bottom round roasts are on special, so this may be the week for Sauerbraten. If you need a recipe with no salt added, here is one from Craig Claiborne's Gourmet Diet (Times Books, $3.95 for paperback). Sauerbraten 1 4 1/2 lb (2 kg) bottom round roast of beef

3/4 cup red wine vinegar

3/4 cup red wine 2 cups water

1/2 cup carrot rounds 1 small onion, sliced and broken into rings 6 crushed black peppercorns 6 juniper berries

3/4 cup coarsely chopped leeks, optional 1 bay leaf 3 sprigs fresh thyme or 1/2 tsp dried 3 parsley sprigs 2 tbsp peanut, vegetables or corn oil

3/4 cup finely diced carrots

3/4 cup finely diced onion

1/2 tsp finely chopped garlic 2 tbsp all-purpose flour

1/2 cup water 2 whole cloves 1 1-inch piece cinnamon stick

1/2 cup chopped ginger cookies or 1 tsp ground ginger plus 2 tsp sugar

Trim fat from meat. Place meat in a bowl. Combine wine vinegar, wine, water, carrots, onion rings, peppercorns, juniper berries, leeks, bay leaf, thyme and parsley in a saucepan. Bring to a boil. Remove from heat and let cool. Pour marinade over beef. Cover and refrigerate from 1 to 3 days. Strain beef and vegetables. Discard vegetables. Place beef in one bowl and the marinade in another. Heat oil in a deep casserole large enough to hold the meat comfortably, Add meat and cook, turning occasionally, until well browned on all sides. This will take about 10 minutes. Transfer beef to another dish. Pour off fat from the casserole. Add diced carrots and onion to casserole and cook, stirring, until onion wilts. Add garlic and stir. Sprinkle with flour and stir to blend. Add reserved marinade, water, cloves and cinnamon stick. Bring to the boil. Return meat to casserole. Cover tightly and cook over gentle heat for about 2 hours, or until the meat is quite tender. Remove meat to a dish and keep covered.

There are two ways to complete this sauce, one with the ginger cookies and the other with the ground ginger. If you are finishing it with cookies, grind them using a food processor or electric blender. Do not reduce the sauce. Add ground ginger cookies and a teaspoon of sugar or more to taste. Cook down for about 10 minutes. If you are using ground ginger, cook down the sauce until it is reduced to 2 1/2 cups. Add the ginger and 1 teaspoon or more of sugar to taste. Bring to the boil. Serve the meat sliced with sauce. Makes 10 servings, about 592 calories each.

Toronto Star (ON)
FIN
FOOD, Wednesday, February 19, 1986 1656 mots, p. D1

Beef The natural way

David Kingsmill Star food writer

One of the lasting catch lines of the 1960s is the old Dominion store's, "It's mainly because of the meat." It was, as a friend of mine would say, pithy, puckish and pungent and it drove thousands into Dominion stores and made meat the main focus in all supermarkets.

You don't hear supermarkets making such broad statements today. If anything, they seem to concentrate on produce, the area some industry experts say creates most customer loyalty.

I, however, still look for the supermarket with the best meat. In particular, I look for good beef, and when someone tells me where to get it, I go.

So when Alex Eberspaecher - a wine columnist, outdoors writer and a man who pursues a good meal with a fervor - told me he had found exceptional beef, I listened.

It was being raised 20 kilometres (12 miles) north of Shelburne by a husband and wife team, Carl and Susan Cosack. Their beef was being raised naturally, virtually without antibiotics or other drugs, he said. But more, the Cosacks were also raising almost all the cattle feed on their land and they were farming that as naturally as possible, as well. Synthetic, petroleum-based fertilizers, the staple of most modern farms, were giving way to organic remedies, although the Cosacks were not 100 per cent organic.

I was intrigued. Since my first interest is in taste, the idea of raising cattle without drugs was a bonus. I drove up to their Peace Valley Ranch just outside Honeywood, Ont., talked to them and had a delicious meatloaf lunch made with their rich beef.

The introduction of penicillin and tetracyclines note: the plural is correct here - ddwk into animal feed has created controversy for 10 years. The theory is that bacteria become resistant to antibiotics and are passed on to humans who eat the meat. Penicillin and tetracyclines, two valuable antibiotics for humans, then lose their effectiveness to combat diseases in humans, the critics say.

In 1977 the U.S. Food and Drug Administration proposed a ban on tetracyclines in animal and poultry feed. But state farm agencies and the U.S. Congress have thwarted the legislation ever since.

Health and Welfare Canada has not suggested antibiotics be banned in animal feed. Dr. G. A. Mitchell, director of Health and Welfare's bureau of veterinary drugs, says the information available does not lead him to conclude such low-level use has a detrimental effect on humans, although his bureau is constantly reviewing new information and would not hesitate to ban antibiotic use if damaging information came to light. And Agriculture Canada, according to Dr. J. F. Standish, head of that ministry's feed and fertilizer division, "is not pushing Health and Welfare to re-evaluate its position."

Not surprisingly, however, some people disagree with this view. Since February has been designated Meat Month by the Canadian Meat Council, the issue has been brought up again. Four readers called The Star at the beginning of the month wondering about the controversy. And one organization, The Toronto Vegetarian Association, issued a broad statement about the meat industry in general, which included the statement: "Concerns about cholesterol, about antibiotics in animal feeds and about growth hormones in animals continue to be unaddressed."

The debate will go on.

In the meantime, 90 minutes north of Toronto, Carl and Susan Cosack are quietly raising excellent beef on their ranch without the aid of antibiotics in the feed. And they go further; they grow on their own land 80 per cent of the food for their 1,500 head annual production without the use of fertilizers. They come very close to being completely organic.

But the Cosacks are not flower-child philosophers, back-to-the-landers or food fanatics. They are hard-working, hard-headed business types and the elimination of chemicals and drugs from their farm is a matter of good economics and sound husbandry.

Carl, 27, took over the farm northeast of Honeywood in 1975. The land was dead. In 1968, the fields behind his barns were producing 98 bushels of corn to the acre. In 1978, they were yielding 36 bushels. It was obvious to Carl what had happened. The signs were there if someone took the time to see them: "No butterflies, no birds, no worms in the ground, no seagulls around . . . . We're talking dead. We're talking a mass of nothing."

Cosack went to college to study agriculture and there he learned soil science. He learned that for almost every problem, there is a chemical answer. "We are still, today, forced to use fertilizers, 90 per cent of which are created through the oil industry," he says. "Now, anybody should be able to tell you that if you do that to the land for years, decades at a time, the soil is going to suffer. Everybody knows how long it takes to disperse one litre of oil . . . but they still push us into using this stuff on a broad education basis." Cosack can talk "chemicals" until your head falls off. He knows what they are for, and when to use them. But he learned something else at college. He learned that if he took a professor aside, gave him a real situation - his farm - the professor knew all about treating soil in more natural ways. And that's what he did. He approached the soil in the same way he now approaches cattle. He treated the land as naturally as he could and solved the problems on an individual basis. If he had weed problems, he and his wife attacked the weeds individually rather than spraying the entire crop. He switched from corn to barley and through sheer hard work for six years, now pulls off two

tons to the acre where in 1978 he could only count on of a ton. "We're getting the worms back in the ground," he says.

Cosack used centuries-old methods where he could, rather than use chemicals. He did it not just because he felt it was the better way. He did it because his costs are about a ninth of what they would be if he used chemical fertilizers. "Clean food" is the bonus.

"That's the bottom line; trying to grow a cleaner food from a cleaner soil and eventually saving money."

The 300 head of cattle in his barns are the beneficiaries of this cleaner food. "We find that when we take these crops off our hay fields and out on pasture, we are ending up with vastly improved cattle from the point of view of disease. We just have - knock on wood - no serious problem with disease in cattle and we turn around 1,500 head a year. Normally, every statistic that you get, people in that range of handling cattle will lose 15 or 20 head a year. It's not abnormal, 1 or 2 per cent is the industry average."

Never lost a steer

Cosack has never lost a head of cattle yet, which brings up the manner in which he handles cattle - using the same philosophy he uses on his fields.

The biggest difference in Cosack's operation is where the cattle are. In summer, they are let out to pasture. They are not, even in winter, penned up and fed from troughs. In winter, his interconnecting barns are wide open to allow the cattle to play with each other. Instead of sitting around the kitchen table in the winter, he and his wife are in the barns nearly all day, entertaining the cattle, believe it or not.

"Clean housing, good air, good environment, everybody needs them and cattle are no different. Keep bedding dry, give them something to entertain them, let them entertain themselves - a radio, a straw bale to rub themselves - psychological health. It doesn't cost you money, it costs you time."

While Cosack doesn't lace their food with antibiotics, something approximately half the cattle farmers in this country do, his operation is not 100 per cent "organic," or natural. Other farmers introduce antibiotics and other drugs into the feed to ward off any potential disease and to fatten them up for market faster. Cosack doesn't do this. But if one of his head does develop a disease, he treats that individual animal, not the whole herd, and with an antibiotic if necessary. Pink eye is a common condition that can be very painful to the animal. Cosack treats it promptly with an antibiotic because there is no other cure.

Just as fat

And as for a shorter fattening period, Cosack says his cattle grow just as fast as the treated herds. He does introduce vitamins into the food and other natural additives that have been used for years; sulphur to ward off disease, for instance, and niacin and phosphorous for the first seven to 14 days. It costs him about $240 to treat his herd this way. Medicated feed for other farmers costs them $2,000 for 21 days, he says.

For Cosack, satisfaction is producing first-rate beef he knows is clean. But he is working ahead of his time right now. You, the consumer, can't buy his beef directly, although you may have had it and not known. For economic reasons he sells it to Canada Packers just the same way as cattle farmers who feed their herds antibiotics do. His beef goes into the supermarkets along with all the other beef and there's no way you can tell.

But down the road sometime, consumers may demand that their beef be naturally raised. It is happening in the United States now. Cattlemen are selling their entire herds to restaurateurs who want clean, stronger tasting beef. A few U.S. supermarkets are featuring their clean beef in their meat counters in much the same way as Loblaws features Swiss Chalet chickens right beside the whiter supermarket roasters. And when that happens here, Carl and Susan Cosack will be at the forefront.

Toronto Star (ON)
FIN
FOOD, Wednesday, February 19, 1986 180 mots, p. D13

Low-fat wieners and cold cuts may give some dieters a break

From Canadian Press

It took two years to develop the technology, but J. M. Schneider Inc. has just introduced a line of low-fat wieners and cold cuts in an attempt to cash in on the trend to lighter, calorie-reduced products.

Jim Gordon, manager of research and development for Schneider's, said in an interview it was a challenge to turn out a product with 50 per cent less fat because fat is the major enhancer in meat, adding juiciness and flavor.

The company has also managed to cut the nitrate in the products by 25 per cent, he said. Nitrates are additives used by processors of smoked meats to inhibit bacteria and give products a longer shelf life. However, there are concerns they may cause stomach cancer. The company's new line will cost a little more than its regular line and includes beef steak

ettes, bologna, sausage, processed cheese slices, ham, turkey breast and Polish sausage. A wiener in the new product line contains 92 calories. A regular wiener contains approximately 170 calories.

Toronto Star (ON)
FIN
FOOD, Wednesday, February 19, 1986 1596 mots, p. D4

Thick, hearty chowders are meals to brag about

Elizabeth Baird

A gastronomic dictionary tells us the word "chowder" is a corruption of the French "chaudiere," a large heavy pot used by fishermen and farmers to cook soups and stews. These hearty, thick dishes were always concocted out of the freshest catch of the day, and/or the garden gleanings.

In Canada, chowders are traditional dishes that have never lost popularity, and our chowders are splendid in their good taste and variety. Somewhere in the pot there are likely to be potatoes and milk, but the flavor zing varies according to the region. But no matter what the ingredients or region of origin, chowders are delicious real-food soups that need no mixes for flavor. They are quick and inexpensive to make, and on a winter evening or weekend noon are welcoming, warming and reassuring. With a loaf of dark rye, whole-wheat or oatmeal bread, a crunchy salad and fruit, they're a meal to brag about. Down East Fish Chowder What better place to start with chowder recipes than with a classic version from the Maritimes. Older versions often call for a large pot of layered sliced potatoes, cod and onions, with water to cover, simmered until all the ingredients are tender. Here is a 6-serving recipe in which the cook can control the cooking of the potatoes before adding fish.

1/4 lb (125 g) rindless salt pork 1 cup chopped onions 3 cups potatoes in 1/2 inch dice 1 cup fish stock* or water 2 cups milk, homo suggested 1 lb (500 g) fresh haddock or cod fillets

Salt and freshly ground pepper

Rinse salt pork; chop into 1/4-inch dices. In a large heavy-bottomed saucepan, fry salt pork over medium heat for about 10 minutes, or until it releases its fat and is crisp and golden. Use a slotted spoon to remove pork bits and set aside. Drain off and discard all but 2 tablespoons of the fat.

Add onions, saut for 3 to 5 minutes, or until translucent. Mix in potatoes and stock. Cover and simmer until potatoes are just tender, about 15 minutes. You will need to stir from time to time. This part of the chowder can be made ahead of time.

Pour in milk. Cut fish into 1-inch chunks; nestle in among the potatoes, cover and simmer for about 5 minutes or until fish chunks are opaque and would flake if pierced with the tip of a knife. Taste and adjust seasoning with salt and pepper and add more milk if desired. Ladle into warmed soup bowls; sprinkle salt pork bits over each serving. There's enough here for 4 to 6 servings.

* Fish Stock: To make your own, gently fry 1/2 cup each chopped onions and leeks in 1 tbsp butter. Add 1 1/2 lb (750 g) fish scraps and bones, 2 stalks celery, 1/2 bay leaf, a generous pinch each of dill seed, dried crushed thyme and freshly ground pepper, 1/2 tsp salt and 5 cups cold water. Bring to a boil, reduce heat and simmer uncovered for 25 minutes. Strain immediately through a double layer of fine cheesecloth. Freeze any extra in convenient-sized containers.

Variations: Smoked cod or haddock instead of fresh gives the traditional chowder a real taste lift. You might also like to sprinkle each serving with chopped parsley or the green part of green onions for a color accent, or dust the soup with paprika. Or, crumble 4 soda crackers and stir into the chowder just before serving. (This is a favorite in Maritime recipes.) For a West Coast touch, substitute salmon for the haddock or cod. In season, use fresh, but at this time of year you get a lot of value for your fish dollar with chunks of canned pink or red salmon. Be sure to add the juice, too. Rainbow Chowder No need to stick to tried-and-true potatoes when there's a rainbow of vegetables ready to add their color and flavor to the chowder bowl.

1/4 cup butter 1 1/2 cups chopped onions 1 clove garlic minced

1/2 cup each chopped carrots and celery 3 cups potatoes in 1/2-inch cubes 1 cup each red, green and yellow bell peppers in 1/2-inch squares 1 1/2 tsp salt

1/2 tsp ground cumin

1/4 tsp freshly ground pepper Pinch each ground allspice and cayenne 4 cups milk, homo suggested

1/4 cup thinly sliced green onion, green part only

In a large heavy-bottomed saucepan, melt butter over medium heat. Add onions and garlic, fry gently for 3 to 5 minutes or until onions are barely limp. Add carrots and celery, continue frying until all vegetables are softened, about 3 to 5 minutes longer. Stir in potatoes, peppers, salt, cumin, pepper, allspice, cayenne and milk. Bring to a boil, reduce heat and simmer, covered, for about 15 minutes, or until all vegetables are tender and the milk has thickened slightly from the potatoes. Taste and adjust seasoning. Pour into warmed soup bowls and sprinkle with green onions. Plenty here for 6 generous servings. Ontario Potato Cheddar Chowder In the 1830s, potato soup was such a basic to the settlers that it was described as "the ordinary dish at breakfast." A recipe from that era gave directions to "Take a lump of (salt) pork and, having peeled 15 to 20 potatoes, put the whole with an onion into a pot and boil until it has acquired the desired consistency." I think you'll find the version below has a touch more flavor than the one onion and lump of pork could give that amount of potato. Nippy Cheddar sprinkled over the top adds some of this taste, and if you choose orange Cheddar, a splash of color.

1/4 cup butter 1 1/2 cups chopped onions

3/4 cup chopped celery 1 clove garlic minced 4 cups potatoes in 1/2 inch dice 2 cups chicken stock or water 1 tsp salt

1/4 tsp each freshly ground pepper and dried crushed tarragon 2 cups milk, homo suggested

1/4 cup finely chopped parsley

1 cup grated old Cheddar

In a large heavy-bottomed saucepan, melt butter and, over medium heat, fry onions, celery and garlic for about 5 minutes, or until vegetables have softened. Mix in potatoes, then pour in stock, salt, pepper and tarragon. Bring to a boil, reduce heat and simmer, covered, until potatoes are tender, about 15 minutes. Chowder can be made ahead to this point. Cover and chill.

Pour in milk and heat until steaming. Taste to adjust seasoning. Just before serving, stir in parsley. Ladle into warmed soup bowls, sprinkle generously with cheese and serve. There's enough here for six. Feel free to add more cheese, or vary the type.

Variations: For a meat chowder, add 1 to 2 cups diced ham, smoked turkey or leftover chicken or turkey at the same time as the milk. Add sliced green onion along with the parsley and, if you prefer, substitute 2 hard cooked eggs, grated or finely chopped, as the topping instead of the cheese. You can also make the vegetable base more colorful with 1/2 cup each diced carrots and rutabaga added at the same time as the onions. Bernard Meyer's Mussel Soup Bernard Meyer has been one of Nova Scotia's best and most exacting cuisiniers. This is his recipe for a sophisticated chowder, a rich curried cream broth full of plump mussels and julienne (fine strips) of carrots and celery. It comes from his time at The Grand in Halifax, and is published in The Nova Scotia Inns And Restaurant Cookbook (Virginia Lee and Elaine Elliot, Formac Publishing Company Ltd. Halifax 1985). 2 lb (1 kg) mussels

1/4 cup finely chopped shallots cup finely chopped onion 3 sprigs each fresh parsley and dill

1/4 bay leaf

1/2 cup dry white wine 1 medium carrot 1 stalk tender celery 2 tbsp unsalted butter 2 cups fish stock (see recipe above)

3/4 cup whipping cream 1 egg yolk 1 tsp curry powder or to taste Salt and freshly ground pepper

Pinch chopped fresh chervil or parsley

Use a nylon scouring square or brush to scrub mussels. Cut off beards. Place mussels, shallots, onion, parsley, dill, bay leaf and wine in a medium-sized heavy-bottomed saucepan.

Cover, bring to a boil and cook over medium-high heat, shaking the pot periodically until mussels open, about 4 to 5 minutes. Remove mussels, discarding any that did not open, and strain the liquid through a double layer of fine cheesecloth. Press out all the liquid. Remove mussels from shells and reserve.

Peel carrot; cut the carrot and celery into julienne strips about the size of matchsticks. There should be about 1/2 cup of each, but a little more won't hurt. Melt butter in a medium saucepan, add carrot and celery and fry gently for 2 minutes. Pour in mussel liquid and fish stock, turn heat to high and boil uncovered for about 4 to 6 minutes or until liquid has reduced by about a third. Pour in the cream and heat through. Whisk the egg yolk, mix in about 1/2 cup of the hot liquid into the egg, then return to the saucepan, stirring all the time. Remove from the heat, add the mussels, curry powder and salt and pepper to taste. Add more cream if desired and heat through if necessary.

Ladle into warmed soup bowls and dust lightly with a chervil or parsley. Enough here for 4 rich servings.

Toronto Star (ON)
FIN
BUSINESS TODAY, Thursday, February 20, 1986 385 mots, p. B5

Cattle farmers reluctant to beef up ad campaigns

John Spears Toronto Star

Canadian consumers are still down on beef, but cattle producers are showing reluctance to fund organizations and advertising campaigns to promote their product.

Delegates to the Ontario Cattlemen's Association annual meeting yesterday were told that beef consumption in Canada hasn't recovered from the nosedive it entered after 1978.

Canadians ate more than 108 pounds of beef each in 1977 (measured by carcass weight, which includes a lot of bone and waste).

Since then, the trend has been almost straight down, according to a report presented to the delegates. Last year, average Canadian beef consumption was less than 86 pounds a person.

In response to the drop in demand, the Canadian Cattlemen's Association launched a multi-million-dollar advertising campaign.

But a report to the Ontario cattlemen says the ad campaign has been trimmed back - mainly because of problems with Manitoba and Saskatchewan beef cattle farmers, who haven't been contributing their full assessment to the campaign.

Cattlemen hopeful

Meanwhile, some cattlemen see a ray of hope in free trade with the United States, which buys one-fifth of red meat exports, Canadian Press reported.

Gerhard Schickendanz, president of the Ontario Cattlemen's Association, said cattlemen are already practising a kind of free trade with the U.S.

"We already have a good penetration into the U.S. market," he said in an interview. "There are very few duties involved each way."

He said half of all agricultural exports to the United States are from the red meat business.

But he admitted there is a wide split of opinion in the agricultural community over the issue of freer trade.

"We feel the Americans are not too concerned over the supply management issue and that marketing boards will not be affected," he said.

Many farmers feel free trade will spell the end of marketing boards.

Beef dumped

Gordon Pugh, a market analyst with Agriculture Canada, said Canada is a dumping ground for beef from the European Economic Community. He said export subsidies mean European farmers can export beef for less than it costs to produce it.

He said the General Agreement on Tariffs and Trade, which has scheduled more talks within the next year, has proven ineffective in controlling international export subsidies.

The Canadian Cattlemen's Association has proposed a duty on European imports.

Toronto Star (ON)
FIN
LIFE, Thursday, February 20, 1986 522 mots, p. G4

Fitness a priority for busy actress

Ellen Bot

Actress Janet-Laine Green may play conservative lawyer Heather Redfern on CBC's popular sitcom Seeing Things, but her personal style is more eclectic. "My own taste is a stark contrast to my character's and I pay more attention to my beauty routine," she says.

Green, an accomplished actress in her early 30s, joined Seeing Things in 1980.

As character Heather Redfern, her diverse duties include digging up graveyards and flying helicopters.

Green was born in Prince Albert, Sask. She discovered acting at summer camp at 15 and became hooked.

In 1976, she moved to Toronto. Married to actor Booth Savage, she is the mother of a 4-year-old daughter and a 6-month-old son.

Here are her fashion and beauty philosophies:

Skin care: To combat winter dryness, Green relies on Rene Guinot cleansing milk, tonic and eye cream. At night, she sometimes obtains extra moisture by applying a drop of Santal oil by Clarins.

Every two months, Green gives her skin a thorough cleansing with a facial from the Elmwood Club. When she wears heavy makeup for filming, she freshens her face weekly by applying Guinot's Effective Face Mask for 20 minutes before rinsing with warm water.

Makeup: Green has learned new skills from TV makeup experts, including the art of subtle blending. Her TV makeup includes Light Beige foundation by Christian Dior, ivory eye shadow by Electa and Corrado, gray eye pencil by Max Factor and blush by Visora, a Christian Dior product.

Hair care: "My different hairstyles depend on the show I'm doing," says Green, who has worn her hair in looks ranging from a cropped spiky style for her role as a lesbian prostitute in Dusa, Fish, Stas and Vi to a smoother, sophisticated style for her Redfern character.

When she was 14, Green highlighted her hair with peroxide. "It was a big mistake. I let it grow out and had to live with roots." She didn't color her hair again until Seeing Things.

Fashion: Green occasionally wears an 80-year-old shoulder-baring pink floral garden dress that used to belong to her grandmother. "I like wearing ankle-length skirts. I feel more feminine."

Her eclectic wardrobe includes a black leather vest that she wore on Seeing Things, tailored suits and separates for conservative roles and her husband's heavy sweater from Greece.

Fitness: Green spends up to seven hours a week exercising at the Elmwood Club or home. "I try to work out five times a week." Her fitness formula includes a 45-minute aquabics class, 30 minutes of riding a stationary bike and lifting weights. In the summer, she jogs for five miles four times a week.

When Green feels physically fit, she is more energetic. "If I'm out of shape, I feel lethargic. My outlook isn't as positive."

Diet: Green finds pork too fatty, avoids eggs and bacon because of the cholesterol levels and rarely eats red meat because she finds it too heavy. "I still cook with butter. I'm not a fanatic."

Since her father is a nutritionist, Green, who is 5 feet, 3 1/2 inches and weighs 110 pounds, was raised with sound eating habits.

Toronto Star (ON)
SA1
TRAVEL, Saturday, February 22, 1986 925 mots, p. G5

The music of Beale Street in May is the sizzle of pork on the barbecue

Eva Bowen Special to The Star

MEMPHIS - Back when it was a busy cotton port, Memphis called itself the mule capital of the world.

Now it boasts it's the pork capital of the world, and the world's barbecue capital.

During a mid-May weekend each year there's enough hickory smoke in the air and in one's clothes and hair to drive the claim home.

On the east bank of the Mississippi River in Tom Lee Park, at the foot of Beale St., tents housing chefs and barbecue equipment crowd together. Some tents sport flags and banners. One asks "have you Hugged Your Hog Today?"

Some tents resemble scenes from Lord of the Flies with a pig's head complete with an apple or a squashed beer can in its mouth.

Other displays made to inpress judges are as well organized as an exhibit at the CNE, with chairs and a table set with linen, goblets and china for the comfort of tasters when they're judging.

Barbecues are replacing family picnics and strawberry socials at some gatherings in Ontario. But in Tennessee barbecues have always been the focus of church, community and political get-togethers. Pit-cooked pork is part of the cultural heritage of the mid and deep south, and BBQ, as it's called here, is always pork in Tennessee, not lamb or beef.

Each tent is in serious competition in either whole hog, ribs or shoulder categories.

Some chefs cook their whole hogs in cookers with temperature controls that cost $2,000 U.S. or more. Prize money totals only $6,000 U.S. so competitors aren't in it for the money, considering expenses which embrace the cost of a 85-pound hog or 40 pounds of meat, the cost of hauling grills or cookers, tables, coolers and other equipment plus hotel bills.

Most expenses are covered by sponsors who include breweries, insurance companies, Piggly Wiggly (a supermarket chain that originated in Memphis), and Holiday Inns (also Memphis-born).

Wandering through the hickory haze are girls draped in gossamer and wearing plastic pigs' heads. They are entrants in the Ms. Piggy pageant, won a year or so back by a member of the Love Me Tenderloin team representing Graceland, the Memphis home of the late Elvis Presley.

Teams - 205 from 20 states and two from Canada (Collingwood and Kincardine) - came for the two-day event last year which attracted 300,000 people.

Names of teams included Cajun Cookers, Hog Busters, Piggy Bankers, Holy Smokers, Trichinosis Terry and His Borderline Swine, Hog Flashers and Swine Lake Ballet.

Australia, the guest country, was much in evidence with its big tent and put on a show not only as a competitor but up on stage where Aussies hammed it up along with the Smoke House Band, the Blue Beats and the Hog callers. They won the prize for showmanship, trotters down.

It can take up to 24 hours to cook a hog. Sauce is applied with a brush or dish mop and charcoal and temperature of cookers is checked frequently. A team member stays in the tent all night to keep watch.

Sauce recipes are secret. Some chefs believe sauce makes the BBQ, others that it's the cooking. One Tennesseean said: "My dip recipe is 100 years old. We make it in a 10-gallon kettle and cook up some twice a year."

Some good-will tents welcome visitors, such as that of Senator Jim Sasser, "Your Cookin' Senator", a clean-cut man in his early 40s. He and volunteers handed out meat and soft drinks to visitors.

Unlike competitors, the senator handed out his recipe for ribs: rub them with Wham (a seasoning) and grill, bake or broil. Usual sauce ingredients include vinegar, paprika, red pepper, brown sugar, dry mustard and celery seed with a finish of tomato puree. One chef adds Tennessee corn whisky.

The senator was happy to meet a Canadian, asking "Do you know that Canadians are our second biggest market? We just hope and pray that Canadians driving to Florida will stop and spend at least one night in Tennessee. It would make a big difference to us and we would make you feel real welcome."

A walk up Beale St. leads to the Daisy Theatre, a restored movie house, now a music club in the old Beale St. tradition. A band played blues such as Louis Armstrong's Struttin' With Some Barbecue.

The theatre also showed an amusing short of a farmer who trained his pigs to do as they're told. At his call, they trotted towards their trough, grunting and oinking 'til he ordered, "Hush, hogs, hush." They stood still while he said grace and after a Praise the Lord and Amen the hogs buried their snouts in the trough.

We ate at the Rendezvous, not a suave French restaurant but a crowded, convivial place where eating high on the hog is having BBQ.

Hotly sauced house ribs were served with equally spicy beans and coleslaw, a corn muffin and a glass of jug beer. The international Barbeque Cooking Contest will be May 16 and 17 this year. It is part of Memphis' May Festival, featuring special exhibits at the museum and art gallery, concerts and plays at the opulently restored Orpheum Theatre and other cultural events throughout the city. This year's guest country will be Japan.

GUIDEPOST

Details of the 1986 contest may be obtained from International Barbeque, Box 3536, Memphis, Tenn., U.S.A. 38103. Address of the Convention and Visitors Bureau is 305, 203 Beale St., Memphis 38103.

Toronto Star (ON)
SAT
LETTER, Saturday, February 22, 1986 166 mots, p. B3

Sure, let's lower taxes but where do we begin?

Try and read this list in one breath:

Medicare, old age pensions, family allowances, welfare, unemployment insurance, hospitals, roads, streetlights, sidewalks, boulevards, parks, public transit, post offices, libraries, stadium, Harborfront, ferries, airports, assitance for the handicapped, pasteurized milk, meat inspection, disease control, water, electricity, garbage collection, sewage, schools, universities, day care, sports arenas, humane societies, museums, art gallery, weather services, campsites, cemeteries, crime compensation, courts, driver examinations, drug standards, elevator inspections, environment control, fishing, forests, mines, GO transit, homes for the aged, fire department, police, public housing, human rights regulation, immunization, legal aid, science centre, youth programs, rent control, wage standards, workers' compensation, historical houses, hostels, zoos, noise control, recyling depots, etc.

Not a bad list for our tax dollar and to think 89 per cent of us feel our taxes are too high. Okay, let's reduce taxes but first take a poll to find out which of the above we should eliminate first. GERRY HARRIS Toronto

Toronto Star (ON)
SUN
NEWS, Sunday, February 23, 1986 940 mots, p. C9

Australian kangaroo cull outrages conservationists

Barry Kent MacKay

Conservationists and humanitarians are outraged by Australia's 1986 commercial kill quota of nearly 2.7 million kangaroos, a huge increase over the 1985 quota. The intense controversy surrounding the kill, also called a cull, bears strong resemblance to the controversy concerning Canada's East Coast harp and hooded seal pup hunt.

The red kangaroo, the eastern gray kangaroo and the western gray kangaroo are the three primary target species, although other kinds of kangaroos and wallabies (smaller species of kangaroos) are included in the quota. There are almost four dozen species of Australian kangaroo and wallaby, most small, relatively little known species, and some of those either extinct or seriously endangered.

Even hunt defenders don't deny that some endangered species might be shot. It's been made quite clear that hunt protestors will be "accidentally" shot if they interfere with the killing. If a "roo" hunter, out at night with his jacklight mounted on a Land Rover, doesn't believe he can tell a red kangaroo from a "greenie" (Greenpeace activist to the rest of the English-speaking world), he can't be expected to be able to tell a common roo from a rare one.

Population drop

Hunt proponents contend that apart from rare and endangered species, there are enough large kangaroos to easily sustain the government's huge kill quotas. Some conservationists are concerned because of a significant drop in kangaroo populations over the last few years.

Hunt proponents contend that the decline is entirely attributed to the severe drought conditions Australia endured at the time, plus vast brush fires spawned by that drought and increased predation by the dingo, Australia's "wild dog," and point out that the large kangaroos can have high enough reproductive rates to repopulate quickly when conditions improve.

The kill has nothing to do with sport. Hunters drive through the night searching for kangaroos, which, when found, are dazzled by a spotlight until the hunter can squeeze off a shot, usually a highly charged, small calibre bullet aimed at the head. The animal is field dressed, its carcass hung on meat-hooks on a rack on the back of the vehicle. The meat is sold for human and pet consumption.

Australians for Animals and others contend that the meat is often flyblown and otherwise unfit because of the time, in hot climate, between slaughter and refrigeration.

In the past kangaroo meat had been illegally sold in Europe and North America under misleading names, such as boned beef, venison ragout and back of roe. The leather is widely used. Feet and other parts may be made into novelty items.

As with the white-tailed deer in North America, the larger kangaroos of Australia have increased from the effects of European colonization and agricultural practices. The increase isn't universal. In some areas large kangaroos are less common or even very rare. In general, smaller species have fared poorly since the European invasion of Australia. Two species thought to be extinct were rediscovered in the 1960s. Where kangaroos have thrived they can be extremely abundant.

What about whales?

Abundance, however, is not necessarily protection against extinction in the face of massive slaughter. Some Australians are noting that the same bland reassurances they are receiving from management authorities about kangaroo numbers, they once heard given about their whales, until the whales were reduced to low levels from which they could not rebound.

Enforcing quotas over the vastness of Australia is impossible. In 1979 the state of Tasmania set a quota of 300,000 wallabies, but 1,113,628 were reportedly killed - more than 800,000 of them illegally.

In times of drought, kangaroos, far better adapted to the harsh environment than domestic livestock, compete with sheep and cattle for reduced fodder. So there is a powerful agricultural lobby defending the government's high kill quotas.

The most valid concerns of hunt opponents involve the issue of cruelty and the impossibility of regulating the slaughter. The International Wildlife Coalition claims the hunt is "a free-for-all where profit-seeking shooters kill anything that hops: joeys (baby kangaroos), juveniles, pregnant females, wallabies, and even endangered and threatened species of kangaroos."

I've talked about the issue with many Australians, including Peter Cunningham, producer of the controversial film, Goodbye Joey. Cunningham is not opposed to killing or culling kangaroos ("I've even shot some kangaroos myself"), but he abhors the cruelty he saw and heard about from roo shooters.

There are ghastly tales of animals having their legs broken to keep them alive so that their meat will remain fresh, and of animals being herded and beaten to death. The joeys, pulled from their crippled or dead mothers' pouches, are fortunate if all that happens to them is that they have their brains splattered against a truck's fender. Cunningham was told by one shooter that it's easier just to throw the live joey into the campfire, and a lot less expensive than wasting a bullet.

Waterholes poisoned

Figures used in defence of the hunt indicate that 15 per cent of all kangaroos culled for the industry have been taken inhumanely, with a high incidence of cruelty in non-commercial killing (ranchers have been known to poison waterholes) and higher still for poachers.

This all translates into the grim fact that more than 400,000 kangaroos and wallabies may be destroyed in a cruel manner.

It's all worth remembering when buying shoes, boots and other leather items in Canada. Travellers might keep the grim figures in mind when considering the purchase of such monumentally inconsequential souvenirs of Australia as stuffed kangaroo heads, kangaroo paw can openers and letter openers, scrotum fertility charm purses and toy koalas fashioned of kangaroo skin.

Toronto Star (ON)
SUN
PEOPLE, Sunday, February 23, 1986 1521 mots, p. D5

The life is hard -- but they dig it

Trish Crawford Toronto Star

There are scorpions in the corners, snakes in the grass, crocodiles in the lake, and the beach is full of quicksand. But it's a home-away-from-home for archeologist David Pendergast.

And that's where he is right now, in Belize in central America, unearthing Mayan treasures.

Life for Pendergast, his archeologist wife Elizabeth Graham and their two young sons spent finding and documenting ancient treasures has the added drama of washing cloth diapers by hand with a washboard and uninvited film crews arriving on his doorstep waiting to be housed, fed and entertained.

Pendergast, chairman of the field archeology division of the Royal Ontario Museum (ROM), hates it when people treat his dig - an hour's boat ride and car drive from the city - as a poor man's holiday resort. He once charged a PBS crew filming the ruins so much for food and board he was able to buy a radio system for his site.

Race against time

It's not that he's unfriendly. It's just that the cost and effort of housing people in the jungle is 100 times that of city accommodations. Besides, he's a man driven by the vision of saving as much of the Mayan culture as he can before the looters have had their way.

Bandits and thieves are robbing tombs and historic sites of their antiquities at such a rate, Pendergast says, his work of preservation makes him feel "like I'm dipping out the ocean with a spoon."

The work dominates his life. At 51, he has spent 33 seasons working in Belize to uncover the Mayan past.

He doesn't even allow graduate students on site, since he doesn't want to spend the time to train them. "Let someone else do it," he says. "I haven't the time."

One of the pyramid temples he excavated is depicted on the label of a local beer and a carved jade piece weighing 10 pounds he unearthed is on the national currency.

Some of the treasures he has found will be on display as part of the show Maya-Treasures Of An Ancient Civilization at the ROM beginning March 22. He returns to Toronto March 8 to assist in the show, which includes a series titled Digging Up The Past:Fact Or Fiction On Film. Movies will be shown, followed by an 'expert' critique.

Pendergast will be the first participant March 23 with the movie Raiders Of The Lost Ark. It's appropriate, as sometimes his life does have all the drama and intrigue of the film's hero Indiana Jones.

One night he woke up to the sounds of a rainstorm and the knowledge that a tomb he was working on would be covered in a mudslide by morning. Working quickly with his local helpers, he began building a wall around his excavation site.

"We built a concrete wall, mixing the cement in the rain, which is difficult. We worked on that wall until 10 a.m. and, when I came into the house, I was covered in mud."

The men he employs rarely have other work so they arrive at the camp famished, he said. Pendergast orders in boatloads of food - rice and flour by the ton and lots of Kool-Aid.

"They'd be so hungry when we started they would just eat and eat for three weeks and I'd start looking at my food and wondering if it could last six months."

But once satiated, the men settle down to regular-sized meals, he said.

Needless to say, unexpected guests aren't welcomed with open arms. However, since it's a strenuous two-hour ride over bumpy roads, people aren't turned away rudely either. One woman stopped by for a swim but refused to listen to the crew's warnings about shallow water.

"She dove in and came up covered in mud from her head to her waist. She looked like something from the Black Lagoon."

Because Belize (formerly British Honduras) is an English-speaking country, a number of hippies live there, he said, and they're easily spotted because they walk around barefoot. No native of the country would risk his life that way, said Pendergast.

A teenage boy was killed by a snake while walking through grass shoeless and in short pants. Pendergast insists that his sons are always carried or protected.

Perfect mate

His wife, Elizabeth Graham, 36, seems the perfect mate for this type of life. As a graduate student at Cambridge University, she went to Belize in the early '70s to work on the Mayan ruins. She and her adviser worked in a swamp in 1973 and "we hardly had any food. We lived on cold tortillas and mixed fruit jam. We worked in a mango swamp and burned coconuts to get rid of the mosquitos."

She was struck by the fact people walk or wait in the middle of the roads in Belize but it wasn't until her ride back to the campsite late one evening that she discovered why. One minute sitting on the grass verge of the road and she was covered in biting, stinging insects.

"You never sit on anything green.

"People think you get used to it but you don't. After a month and a half maybe. If you can just stop yourself from scratching, that's the main thing," Graham says.

Pendergast, who isn't bothered by bugs - which is fortunate since he is allergic to repellent - says his wife suffers from the "fresh meat syndrome": The bugs always attack the latest arrival at camp.

Graham eventually became commissioner of archeology for Belize in 1977 and, as part of her duties, prosecuted robbers who were looting Mayan ruins. Thieves were pillaging the sites and then stuffing the antiquities in bales of marijuana being flown out of obscure airstrips.

The buyers? Not museums, she says.

"Private collectors. To people infinitely wealthy, the only way to beat the others is to have something no one else can have. Something that is one-of-a-kind."

During her two years as commissioner, she found it difficult to catch thieves but, even if they were caught in the act with their bulldozers, there were difficulties securing a conviction.

It bothers her that North Americans view the undeveloped countries as being sloppy about retaining their historic works when North Americans usually mastermind the theft.

In spite of all their work with Mayan cultural artifacts, the couple doesn't have one single memento, shard or brick in their possession.

Says Graham: "It's totally against my thinking. We spend our whole life working to unearth these. The artifacts are not ours to keep."

It was while Graham was commissioner that she met Pendergast, as part of her duties involved visiting excavation sites in the country.

They were married in 1979 in Belize in a Spanish Catholic church with 300 guests. Black fruit cake, beans, casseroles and tortillas were served.

Their first son, Conall, was born in February 1980 and things had to change at the excavation site. For one thing, the main house finally got a toilet with running water and the family didn't have to use an outhouse any more.

Graham said: "I didn't want to be trying to toilet-train Conall and have to walk half a mile up a hill."

There are no modern baby-raising tools such as disposable paper diapers. Garbage disposal problems and the attendant risk of spreading disease meant they had to opt for the old-fashioned cloth type. And without a washing machine, diapers had to be washed in the river, then laid out to dry on rocks.

Ground dangerous

"The sun kills everything," Graham reports, adding happily that the granddaughters of the camp cook do this job, along with babysitting.

She came to understand why babies in the Third World are carried so much - the ground can be a dangerous place.

Graham had to train her baby not to put his hands into dark corners for fear of scorpion bites. He once sat down on some grass outside their home and was immediately covered up to his waist in biting army ants.

When she was expecting their second child, Michael, born in March 1985, Graham didn't hesitate to return to Canada for the birth. She suffered a stroke while in labor with Conall and "just about died". If that had happened in Belize, she probably would have, Graham said.

When in Toronto, the family lives in the Annex close to the museum where Graham is a research associate. They start their day at a more reasonable hour - 6.30 as opposed to 4.30 in Belize - and Michael goes to day care while Conall goes to school.

Pendergast says he's had to be more organized on the site now that he has children. Boat and truck engines have to be operational at all times in case an emergency trip to doctors is required. However, he says, family life is pretty much the same wherever you are, he said.

"Here, it's be careful of the traffic. In Belize, it's don't walk in the grass.

"Here, it's don't talk to strangers. There, it's don't put your hands in dark corners."

Toronto Star (ON)
SUN
PEOPLE, Sunday, February 23, 1986 930 mots, p. D1

The Chateau prepares to end an era Once prime ministers entertained in the Canadian Grill. Now parents do -- and its days are numbered

Robin Pascoe Special to The Star

OTTAWA - OTTAWA - Parliament Hill isn't the only Canadian institution that sits grandly on the banks of the Rideau River. The Chateau Laurier Hotel, like a proud servant who basks in reflected glory, sits below, awaiting the call of duty from those on high.

However, the century is now closer to its end than its beginning, and a modern monolith known as the Westin Hotel and the Rideau Centre threaten loudly from across the street. Parliament Hill doesn't have to update its image to attract tourists. But the Chateau Laurier knows it must, which explains why its owner, CN, has committed $12 million dollars to saving the 74 year-old hotel's badly tarnished reputation.

"By the time the renovations are finished, the Chateau Laurier will be the only grand hotel in Canada," reports Frank Faigaux, the hotel's second in command.

But Faigaux has more alarming news which CN has been less than vocal about: If the current owners stay on course with their plans, one of the hotel's own institutions, the intimate basement dinner dancing spot, the Canadian Grill, will vanish completely.

"If CN plans proceed, the Canadian Grill will be gone within 15 months," Faigaux said. "Even if we join with CP, which is a possibility, I'd give it five years at the most."

The Canadian Grill is almost as old as the hotel itself. While at one time prime ministers and political power brokers dined there publicly with admirers and privately with secretaries, today it is a victim of the "light" phenomenon which has revolutionized dining out. Its interior, with private banquettes, heavy upholstery and a noticeable lack of windows, makes it unfashionably dark.

"Whether it's in daylight or in a perceived spotlight, important people want to see and be seen when they are out," explained Faigaux, who was one of the founders of the successfully light Courtyard Cafe in Toronto's Windsor Arms Hotel. A more important consideration to the Grill's owners: The place has been steadily losing money.

That hasn't always been the case. Besides catering to important politicos during its long history, the Canadian Grill has also served as the only true special-occasion restaurant for those who actually live in Ottawa. French-style service with endless silver platters of meat and potatoes, was once considered de rigueur dining in the nation's capital. Gone already, though, are those heavy foods, replaced by trendy "light" and healthier foods, like vegetables and fish.

An evening in the Grill's dark intimate candlelit corners with turns on the dance floor was once considered the height of romance and style for generations of Ottawans who danced with each other and liked the lights turned low. Back then, not everyone needed to be a 15-minute celebrity. The Grill's clientele was merely out for a special, if slightly expensive, night on the town.

But that kind of dining is "no longer valid," according to Faigaux.

A recent evening at the Canadian Grill confirms his theory that the light generation is dining elsewhere. Pockets of younger people could be spotted in the restaurant, but most were celebrating something with their parents. The average age of the evening's patrons hovered around 60.

A party of baby boomers out for an evening of nostalgia was escorted to an intimate semi-private dining room in a corner of the Grill. There, artificial light showered onto a heavy wood table from a fake window. Waiter Ronald Albert, a 41-year veteran of the hotel who began his service as a bus boy at 15, was asked if the private room had a special name:

"It's known as the left back room," he informed the party in imperious tones. "John Munroe was known to dine here."

"Oh," murmured the table, politely.

"I always wanted to know what my parents did when they went out," commented one of the party, Andrew McAlister while his Danish wife, Bente, attempted to unglue her hand from the champagne glass she had been served with creme de cassis spilled over its side. "This room is straight out of a British colony," she said, glancing at the pictures on the wall and taking in the general musty atmosphere.

One of the couples in the party is Ottawa-born and raised. "I remember my parents and their friends going to the Grill for special parties," said Elizabeth Heatherington, "but I also remember coming here myself for important luncheons. I think it offers a gentle way to enjoy oneself."

For her husband, Scott Heatherington, the excursion to the Grill is a first. "It's sort of like Parliament," he said. "You were always conscious of this place, but you were never sure what went on inside."

The live orchestra meanwhile, began playing a medley of tunes: "By the light of the silvery moon . . . take me out to the ball game . . . when the red red robin goes . . ." Hardly compelling stuff, but the couples make their way to the dance floor. They have come to the Grill, after all, to dance.

The meal took several hours to complete. Over dessert, everyone at the table marvelled at how quickly the time had passed. Despite the old-fashioned surroundings, there was something comforting about the establishment.

"Maybe it's all the dark wood," said Scott Heatherington. "It reminds me of my grandparents: old, familiar, and substantial." "People are not going to let this place close," said his wife Elizabeth. Only time - and CN - will tell. * Robin Pascoe is a freelance writer based in Hull, Que.

Toronto Star (ON)
FIN
NEWS, Monday, February 24, 1986 296 mots, p. A6

North York schools help feed needy with drive for soup, meat, fish, fruit

Victoria Stevens Toronto Star

A food drive in 25 North York schools gets underway today to help fill the shelves of the city's food bank.

Loren Freid of North York Harvest hopes each school will donate 454 kilograms (1,000 pounds) of non-perishable food to help church and social agencies feed the growing numbers of poor in the city. Two schools have already donated food, Freid said.

"We have requests from 15 social agencies and we're getting requests from the City of York and Richmond Hill as well," he said in an interview.

Unperishable food

Freid said the depot needs non-perishable food like cans of soup, meat, fish, fruit and jars of peanut butter.

North York Harvest has already distributed food to eight local agencies from its warehouse, which opened Jan. 2 and has about 6,350 kilograms (14,000 pounds) in storage and room enough to hold about 27,216 kilograms (60,000 pounds) of food without stacking.

The school drive, which is strongly supported by North York Board of Education chairman, Mae Waese and North York Mayor Mel Lastman, runs to March 5 and is the second food drive organized by the fledgling food bank.

General Foods, which has its headquarters in North York, has promised to match donations from its employees who will buy food at a discount from the company to donate to the cause, Freid said. He is also close to working out a deal with a couple of other food companies.

Requests up 100%

Requests for help from hungry families are up 100 per cent, said Rev. Glen Nelson, pastor of St. Ansgar Lutheran Church and chairman of the city's Emergency Needs Network, an association of 20 churches and social agencies.

Toronto Star (ON)
FIN
BUSINESS TODAY, Monday, February 24, 1986 172 mots, p. B9

Alberta court approves deal in price fixing

(CP)

EDMONTON - EDMONTON (CP) - The Alberta Court of Queen's Bench has approved the payment of settlements totaling more than $145,000 from three meat packers accused of price-fixing.

Mr. Justice J.B. Dea approved payments of $129,546.04 plus interest from Intercontinental Packers Ltd. and a total of $16,264 from Fletcher's Ltd. and Fletcher's Fine Foods Ltd.

The payments are a result of a 1983 class action brought by Alberta hog producers who believed the packers conspired to reduce competition for slaughter hogs, thereby reducing the price paid.

Trustee Alan Cooke of the law firm Cooke Shandling said the court decision means the funds can be paid into a trust fund now totaling about $1 million, which will soon be distributed among farmers.

An earlier settlement of $805,000 was paid into the fund by Swift Canadian Co. Ltd., Burns Foods Ltd., Burns Meats Ltd. and Gainers Foods Ltd.

Burns, Gainers and Swift have been also fined $125,000 under the Combines Investigation Act.

Toronto Star (ON)
FIN
ENTERTAINMENT, Monday, February 24, 1986 323 mots, p. D4

Surrounded by smiles

Susie Lazaruk

When we arrived at A la Broche on a Friday evening without phoning ahead, we were relieved when the hostess led us to the table without a hint of reproach.

The waitress was just as friendly and helpful, pointing out the menu chalked on blackboards on either side of the room and telling us not to be shy about walking up for a closer look.

It was refreshing to taste an authentic edition of French onion soup ($3.25), a not-too-heavy, evenly spiced broth crusted over with inches of oozing cheese.

Oysters Rockefeller ($3.95), three oysters-in-the-shell topped with a smooth white sauce containing (flabby) bacon, was just a tease of an appetizer but an enjoyable one.

Le magret canard aux peches ($12.25) immediately caught our attention. The lean red meat lined with white fat on either side resembled rare beef more than fowl in appearance and texture, but tasted wonderfully like duck.

The restaurant serves a variation on the traditional liver and onions. Calf's liver sautee a l'ail ($10.25) had, instead of a tangled mass of oily onions, a healthy portion of garlic slivers. Sauteed, they lost their bite and were edible, in fact quite tasty, with the tender liver.

Both entrees were served with cubed french fries and julienne carrots that were a tad overcooked. Seated within arm's reach of the dessert tray, we were tempted by pastry balls filled with creme, but resisted the temptation - until next time. Dinner with wine and tip came to $58.50. - Susie Lazruk

The Star's daily restaurant review

TABLE FOR TWO A la Broche Restaurant Francais 1505 Bayview Ave. south of Eglinton 485-1111 French cuisine; seats 60; open noon to 2.30 p.m. Tuesday to Friday, 5 p.m. to 10 p.m. Tuesday to Thursday, 5 p.m. to 11 p.m. Friday and Saturday, closed Sunday and Monday; full licence; reservations; takes MasterCard, Visa.

Toronto Star (ON)
FIN
LIFE, Tuesday, February 25, 1986 979 mots, p. C2

Catching dinner all in a day's work

Paul Howard Special to The Star

Torontonians Fiona McCall and Paul Howard and their children - Penny, 8, and Peter, 6 - set sail July 1, 1983, for the South Pacific on board their 9-metre (30-foot) Chinese-rigged sloop, Lorcha. This is one in a series of periodic reports on the progress of the journey that could take them three years to complete. By Paul Howard Special to The Star

"Did you see the squid jump?" I asked the children. "See the booby birds diving on them?"

One sees plenty of flying fish when sailing in tropical waters. They gracefully sail out of the wave tops like a flock of sparrows to glide just above the water.

You see schools of happy dolphins roll and play under the bow of your boat day or night until, tiring of your slow progress, they speed off looking for more fun.

The occasional whale will circle Lorcha for a leisurely look, both from below and above water, and unconcernedly move on.

Sharks, sea turtles, stormy petrels, frigate birds and even the heavy albatross become usual sights as you sail the south Atlantic and Pacific oceans.

But the lowly squid holds a special attraction. His tiny fins ruffle through the air as he propels himself out of the water with a squirt to make his short flight. He looks for all the world like a fluorescent purple grasshopper hopping over a wave top to escape a predator's jaws.

But he is a wily one. Though we seem to get flying fish aplenty on deck at night, we don't get many squid.

At the time of the new moon, when the nights are the darkest, especially if there's a large sea running, we might get one or two squid on board on a good night. These ugly little beasts may be only 10 to 15 centimetres (4 to 6 inches) long, but we eagerly look forward to finding their limp bodies on deck at dawn, for there is no better bait to catch one of our favorite eating fish, the dorado.

When making ocean passages, we don't pretend to be sports fishermen: A thick white fillet lunch or dinner is the name of the game.

A nice fat one-metre (3-foot) dorado yields about two days' eating for our small family. Fresh meat relieves the boredom of tinned food and that shot of pure protein always peps up the crew.

Nearly all cruising boats trail a line, and tuna, the usual catch, will strike at a variety of lures. But though the meat can be eaten raw, or cooked in a variety of ways, tuna gets tiring.

Spanish mackerel is our favorite eating fish. This streamlined 40- to 60-centimetre (16- to 24-inch) fish is barely enough for one meal, but we really like its fine flavor and clear white fillets. But, alas, we only seem to catch them occasionally near passes between islands.

Our usual fishing rig is a lure on a wire leader of 50-kilo test, then heavy, 50-kilo monofilament line. The lure trails 100 metres astern at whatever speed we are sailing at, but four to six knots is best.

We tie a loop of line back with a piece of knitting wool, so when the fish strikes, it breaks the wool and the last jerk of a metre of line seems to set the hook.

"Fish ho!" is the cry of whoever happens to see the line ping off the wool. Then there's a scramble. Penny and Peter come dashing into the cockpit like rabbits out of a hole. I don a pair of light cotton gardening gloves and ready the gaff. The line is brought in hand over hand, as we do not have a reel, and it coils on the cockpit seat.

The fish often leap clear of the water, especially if we are sailing fast. A large fish might be too much for me to pull in if we continue sailing, and then we have to heave heaving to, slackening the sail and letting Lorcha lie broadside to the wind.

Then comes the exciting part. With Penny and Peter dancing around the cockpit to get a good look at the fish as it is hauled in, I try to keep the line from getting tangled, as well as out of the cockpit well, where the fish will eventually be landed.

I bring it up to the corner of the cockpit, and holding the leader in one hand, the gaff in the other, I try to bring it on board. It is now, with the fish alongside, that it is most likely to be lost.

I lean out as far as possible, trying to manoeuvre the fish into a favorable position. It usually makes a last thrashing attempt to get away when it sees me leaning out, slowly lowering the gaff.

With a swift motion I try to gaff the fish in the gut and swing it into the footwell. The children scatter, Fiona hands me the fish knife, and with gaff and knife I try to dispatch the fish as quickly as possible. A 10-kilogram (22-pound) fish can quickly create havoc in the cockpit when it makes its expiring thrash. Blood flies and equipment is lashed about and dangerous hooks are exposed. By now my adrenaline is racing but, once on board, the fish is as good as in the pan.

Then comes the laborious task of gutting the fish, washing down the cockpit, cleaning myself and then coiling away the fishing line and lure.

It's hard and grisly work for just a meal or two.

But when the sails are filled, the seas calm and the moon shines down on the four of us in the cockpit, there's nothing to compare to the exquisite taste of fresh ocean fish cooked within a couple of hours of catching it.

Toronto Star (ON)
FIN
ENTERTAINMENT, Tuesday, February 25, 1986 289 mots, p. G3

Meal needed more zip

Olivia Ward Toronto Star

Fifteen years ago an uptown restaurant with an Italian theme was welcomed with open arms. But Toronto now has a host of world-class Italian restaurants serving the finest food this side of Rome.

La Pergola's trendy Yorkville location gives way to an inoffensive but unstylish decor of "nautical" Italian effects strung along a long narrow room. The waiters are pleasant and diners are offered a complimentary tray of ripe olives and crudites.

We began our meal with a glass of Soave Bolla house wine ($3.75 for a quarter-litre size) and a selection of starters from the antipasto cart ($5.95).

The items, attractively presented, were pretty bland. Instead of combining flavors enhanced by herbs and marinades, they offered the bare truth - almost unseasoned (slightly rubbery) octopus, squid, artichokes, white beans, mushrooms, broccoli and other vegetables.

The meal perked up with my spinaci all'aglio ($3.95), which arrived true to Italian form as a separate course, a tasty melange of lightly cooked spinach, butter and garlic. Following the spinach theme I ordered manicotti Fiorentina ($7.75), a rather bland plate of pasta stuffed with spinach and cheese.

My partner's choice, veal picata ($11.25), sounded more promising but proved just as unexciting. The veal, more tenderized than tender, lacked the necessary lemony tang that lifts this seldom-flavorful meat. We topped off the meal with a stiff espresso. Dinner for two with tip and tax was $51. - Olivia Ward

The Star's daily restaurant review

TABLE FOR TWO La Pergola Restaurant 154 Cumberland St. (near Avenue Rd.) 922-3543 Italian cuisine; seats 75; open Monday to Friday 11 a.m. to midnight, Saturday 5 p.m. to midnight, closed Sunday; fully licensed; takes major credit cards.

Toronto Star (ON)
FIN
FOOD, Wednesday, February 26, 1986 492 mots, p. E8

Simplifying methods of Chinese cooking

(CP)

WINNIPEG - WINNIPEG (CP) - Lily Lee Levin cuts through the mystery and pretence of Chinese cooking like a cleaver through tofu.

In her case, make that an ordinary kitchen knife. Levin has no use for Chinese cleavers, woks, steamers or fancy rice bowls.

Nice to have, she says, but not essential.

Levin also suggests North Americans forget about exotic spices, unfamiliar vegetables and strange, shriveled things found in oriental supermarkets, and turn instead to the meats and vegetables found in most refrigerators.

"Chinese cooking is no more and no less than what you are doing at home every day right now," says Levin, who was born and raised in China and is now the wife of the United States consul-general in Hong Kong.

She was in Winnipeg recently to demystify Chinese cooking as part of a promotion at a local department store.

Using a regular kitchen knife, a standard 10-inch skillet and such ordinary ingredients as carrots, zucchini and pork tenderloin, Levin demonstrated what she describes as genuine Chinese home cooking.

She said many misconceptions North Americans have about Chinese cooking stem from the way it was introduced to the continent.

Chinese food was first brought to North America by Chinese immigrants, mostly poor fishermen, who had little culinary experience, Levin said.

"It's the worst kind of Chinese cooking. It's the chop suey of cooking."

Fried rice is a perfect example, she said. No self-respecting Chinese hostess would dream of serving fried rice to her guests, just as no Canadian would serve leftover roast beef to company.

"It's a leftover dish, something you would throw together for your family."

Chinese restaurants in North America are also guilty of passing on bad habits from generation to generation, she said.

The use of monosodium glutamate to enhance flavors and baking soda to tenderize meat are examples.

"If you are using prime beef that is so tender, why do we need to use baking soda to mess up," she said.

As for monosodium glutamate or MSG, which is linked to a severe allergic reaction in some people, Levin avoids it.

"I never use it and if I go to a Chinese restaurant, I always sneak out to the kitchen to check if it is going into the food."

Basic Chinese cooking requires pepper, salt, sugar and oil. Soy sauce and sesame oil are needed for more ambitious dishes. Here are some of Levin's tips for the would-be Chinese chef: * Watch labels when buying soy sauce, as some contain MSG. * When stir-frying green vegetables, use a pinch of salt to help retain the bright green color. * Soy sauce belongs in food, not on the table. It isn't a condiment. * When cooking meat and vegetables together, the standard ratio is two-to-one vegetables to meat. * Use sesame oil sparingly. Too much is like too much strong perfume on a hot day. * Sugar, not MSG, can be used to enhance natural flavors in some dishes.

Toronto Star (ON)
FIN
FOOD, Wednesday, February 26, 1986 1610 mots, p. E1

Uncommonly delicious

David Kingsmill Toronto Star

You'll hear a question today that you hear more than 300 times a year.

"What's for dinner?"

Your answer, unless you are a vegetarian, will usually be something like "chicken" or "meatloaf" or "burgers" or "pork chops." If you are either lucky or rich, the answer might be "prime rib" or "lobster" or "the fresh foie gras you smuggled in your luggage when you came back from Strasbourg."

You will not, in all probability, hear this follow-up question: "What vegetables are we having with it?"

Vegetables, you see, are not embedded well enough in the collective Canadian consciousness to be considered important. In fact, studies show that even though we eat more potatoes than any other vegetable, when we are asked which ones we like, the majority of us forget to mention potatoes. They are so common that we apparently don't even think of them; we just eat them.

A study conducted by McGill University in 1984 suggests that, after potatoes, we eat (in order of preference) lettuce, carrots, tomatoes, onions, any vegetable in soup, green peas, corn, celery and any vegetable cooked with meat in such things as casseroles.

People older than 55 eat more of the winter vegetables - squash, turnips, beets and cabbages - than younger folk, who are more prone to eat salad vegetables. The reason for this, the researchers hypothesized, is that the older population grew up when the only vegetables available in winter were the traditional winter ones, while younger generations have had the luxury of imported fruit and vegetables.

Imports of vegetables and fruit from the United States and around the world have changed our eating habits. And there's no excuse today for fruit and veggies to be ignored when you consider what to make for dinner, because you can serve "none of the above" tonight. And that should make you sit up and take notice.

The Star went to Longo's fruit and vegetable market in Oakville, a terrific store for a wide variety of the freshest produce, and picked up seven exotic (or at least uncommon) vegetables and three exotic (or uncommonly purchased) fruits. Under the theory that if you know the enemy, youwon't fear him, The Star hereby introduces you to 10 of the tastiest, uncommonly purchased, but simple to prepare, fruits and vegetables.

Kohlrabi: This member of the cabbage family looks like some ancient weapon of war and has a light delicate flavor that can be a bit nutty tasting. The bulb end is the main dish but the young leaves are also delicious. Kohlrabi can be eaten raw, sauted and covered with sour cream and dill, or braised in butter and then simmered in chicken stock laced with tarragon. Popular in the Far East but available now in supermarkets. Don't buy bulbs more than 3 inches in diameter or if they are split or discolored. We picked it up for $1.49 a bunch. Has only 29 calories per cup, is high in fibre, potassium, calcium, magnesium, phosphorous and rich in vitamin A. There is some debate about cooking with the skin on or off. Some argue the taste is more pronounced if it's boiled in the skin, which is removed afterwards. Others contend it's too painful to peel hot veggies. A compromise is to peel it to its interior white stage and cook it with the leaves, which will add flavor lost in peeling. Okra: This is the stuff of Louisiana gumbos. Okra is not actually a vegetable at all. It's the fruit pod of the Hibiscus esculentus plant (the cotton family) and originally came from Africa's Gold Coast. Quick cooking retains its natural crispness but because of its high carbohydrate and sugar content, long cooking produces a natural thickener, which makes it gooey and thick in texture and a natural for gumbos. Great in combination with tomatoes, onions or peppers, okra has about 36 calories

in about 10 two- to three-inch okras and is high in amino acids and minerals, particularly Vitamin A and potassium. When buying it, choose the smallest okra, with uniformly green skin without blemishes. Store it in tightly closed plastic bags or containers for not more than three days. A package containing 12 to 15 okra and weighing 0.355 kilograms cost us $1.55.

Chayote: Also known as a vegetable pear, mirliton, Christophene, tropical squash or custard marrow, it's a member of the summer squash family. A little larger than a hand grenade, most are light green or nearly white, with ridges running from top to bottom. Mexican chayote are darker green. They are heavy, usually between eight and 12 ounces each, and should have clear skin. Dirt easily penetrates the skin so the ones you buy should be clean. They can be simply brought to a boil in water and simmered 25 minutes, the pulp taken out, diced and dressed with butter, salt and pepper, or fried in butter (boiled first), or stuffed with browned ground beef, onions, salt, pepper and nutmeg and then run under the broiler with bread crumbs and cheese on top. Good for potassium and Vitamin A. Chayotes were selling for 99 cents a pound at Longo's.

Nappa: This is Chinese cabbage by any other name, really, although it often appears in a moresquat version. It has some characteristics of both romaine lettuce and cabbage. It can be used in salads, stir-fried, steamed or simmered. Rich in vitamin C. We bought it for 99 cents a pound.

Bok Choy: Also know as Chinese chard and resembling both chard and celery in looks and taste, although it's a lot bigger. The shiny, dark green leaves can be prepared like spinach. The outer stalks are tougher than the "heart" inside the white clusters, and the flavor is like nappa, although a bit stronger. Big amounts of vitamin A as well as C. It was 99 cents a pound. Celery root: Also known as celeriac, it looks like some kind of divine joke, which may account for its unpopularity here. Imagine a battered old softball scored and lined with mud, and you get the idea. But its taste of concentrated celery and its crisp texture have been admired in Europe for years. You peel the tough, thick 1/8-inch skin with a knife and then parboil or steam the celery root until it's crisp-tender. Great in salads, superb sauted with wild mushrooms, ham, onions and shallots in a cream sauce, it has very few calories (about 20 per cup), and can be stored in the refrigerator for about a week. Don't buy if it's larger than a man's clenched fist. Good for phosphorous, sodium and potassium. We bought it for $1.49 a pound.

Parsley root: Also known as Hamburg root, it tastes very much like celeriac but is easier to skin. It was developed in the 18th century in England, grows easily in Canadian vegetable gardens and can be cooked and used the same way as carrots or celeriac - in salads, stews and soups. Boils and steams much quicker than celery root, although it was more expensive at $1.99 a pound.

Mango: Its taste has hints of apricots and peaches, but an over-all flavor all its own. Juicy to the extent that you might want to eat one leaning over the sink, but quite manageable when peeled and sliced. Great in everything from ice cream and cocktails to fruit salads and side dishes to hot curries. Use in all recipes calling for peaches. Originally from India (6,000 years ago), the easiest type to peel and stone is the Bombay mango. It can be stuffed like an avocado. Other species, including East Indian mangoes and St. Julie mangoes, should be peeled and diced to be used. When buying, look for a green fruit with orange/red mottled color and a firm but slightly yielding texture. Soft mangoes are overripe and are great for juice, but not much else. Underripe mangoes can be wrapped loosely in newspaper and placed in a dark warm cupboard for three days. High in vitamins A, C and D, mangoes were selling for $2.49 a pound last week.

Guava: These small round oval-shaped fruits from the south are as versatile as mangoes and can be used in everything from sherbets to jelly, the latter because of the fruit's high pectin content. The cream-colored flesh underneath the edible skin is sweet with a zing and high in vitamins A and C. Some recipes include smearing a pure of guava over roast pork 15 minutes before it's done and poaching the fruit for dessert. But eating it plain is just as satisfying - and pricey: They were $1.49 each last week.

Figs: The cover of Giuliano Bugialli's latest book Foods Of Italy, which sells for about $60, has a stunning picture on the cover of prosciutto and figs cut in half, the thousands of red fig seeds glistening on the glossy paper. Figs are actually pods filled with about 1,600 edible seeds (remember Fig Newtons, those sweet crumbly fig and honey cookies?) They are fairly expensive. The ones we bought could fit into the palm of your hand and were 69 cents each, but they are great accompanying other fruit in fruit salad, with prosciutto slices, or used in roast duck dishes. They can also be stuffed admirably with goat cheese, the pulp and seeds pured, or thrown into a salad for a sweet shot. Some figs have yellow skins and tend to be the largest. Mission-type figs are smaller, have dark skin and are soft. They spoil easily and should be used quickly. Good potassium and vitamin A sources.

Toronto Star (ON)
FIN
FOOD, Wednesday, February 26, 1986 393 mots, p. E3

Versatile chicken can be a treat in any country

Chicken, the world's favorite fowl for 5,000 years, has been enjoyed by rich and poor alike in nearly every country.

The Spanish explorers brought the birds to America back in the 1500s. So did the Pilgrims years later.

By the 1700s, experiments in raising domestic fowl in the colonies paved the way for development of today's poultry industry.

Chicken has long been an economical meal, inspiring cooks to think up special dishes with regional variations.

Soon the bird was appearing on the table in many guises, including fried, barbecued, fricasseed, in croquettes or baked in pies.

Most fowl fanciers regard the breast as the choicest part of the chicken, but some believe that the meat from the wing is more flavorful and tender. Chicken wings are a feature of many cuisines, including Southern, Chinese, Creole and Spanish.

Chicken is a Sunday favorite, roasted in cold weather and served chilled in the summer. The warm weather dishes should not be overcooked and should be given time to cool before serving.

Fried chicken has long been a North American favorite, with many regional variations. It can be deep-fried in fat, sauted in butter, dipped in batter or even simmered in champagne. You can try broiled chicken breasts with beurre blanc sauce, as prepared by Paul Majane, proprietor of New York's Night and Day restaurant. This recipe is for four people. Chicken Breasts With Beurre Blanc Sauce 4 chicken breasts, boned, skinned and split 3 shallots 2 cups white wine 1 stick sweet butter

1/2 cup mustard, any good variety 3 oz honey

1 tbsp mustard seeds Set oven at 375 degrees F and place 8 chicken breast halves 6 inches from heat. Broil about 6 minutes on each side. To prepare beurre blanc sauce, mince shallots; in small pan, add the wine to shallots. Cook until sauce is reduced to half a cup, stirring frequently. Add butter, 2 ounces at a time. When melted, add 2 ounces mustard and mix well. In small bowl, combine honey with mustard mixture; add glaze to chicken breasts. Top with mustard seeds. Broil until mustard seeds are browned. Place chicken halves on 4 plates; 2 for each person, and cover with sauce. Good with rice and a green salad. Serve with a chilled dry white wine, if desired.

Toronto Star (ON)
FIN
INSIGHT, Wednesday, February 26, 1986 1863 mots, p. A16

'It's hard to detect serious preparedness by the U.S. to get down to the task of eliminating the nuclear threat' -- Gorbachev Reagan's arms plan 'swamped' by conditions, Gorbachev says

MOSCOW - MOSCOW - Soviet leader Mikhail Gorbachev yesterday criticized U.S. President Ronald Reagan's counter-proposal to his latest disarmament plan and also denounced the policies of former Kremlin chief Leonid Brezhnev. Here is the text of Gorbachev's speech to the 27th Communist party Congress about Reagan's reply and the forthcoming superpower summit, followed by excerpts from Gorbachev's remarks about economic reforms: Reagan's letter

The day before yesterday we received President Reagan's reply to our statement of Jan. 15. The United States also began to set forth its considerations in greater detail at the talks in Geneva. To be sure, we shall closely consider everything it has to say on these matters.

However, since the reply was received literally on the eve of this congress, the United States administration apparently expects, as we see it, our attitude to the U.S. stand to be known to the world from this rostrum.

What I can say right away is that the president's letter does not give ground to amending the assessment of the international situation as had been set forth in the report before the reply was received. It says that the elimination of nuclear arms is the goal for which all the nuclear powers should strive.

In his letter, the president agrees in general with some or other Soviet proposals and intentions as regards the issues of disarmanent and security. In other words, the reply seems to contain some reassuring opinions and theses.

However, these positive pronouncements are swamped in various reservations, linkages and conditions which in fact block the solution of radical problems of disarmament.

The reduction of strategic nuclear arsenals is made conditional on our consent to the Star Wars program, and reductions, unilateral by the way, in Soviet conventional arms. Linked to this are also problems of regional conflicts and bilateral relations.

The elimination of nuclear arms in Europe is blocked by reference to the stand taken by Great Britain and France and the demand to weaken our defences in the eastern part of our country with the U.S. military forces retained as they are.

The refusal to stop nuclear tests is justified by arguments to the effect that nuclear weapons serve as a factor of containment. This is in direct contradiction to the purpose reaffirmed in the letter, which is the need to destroy nuclear weapons.

The reluctance of the United States and its ruling circles to embark on the path of nuclear disarmament manifests itself most clearly in the refusal to agree to a nuclear test ban. It's hard to detect in the letter we have just received any serious preparedness by the United States administration to get down to the task of eliminating the nuclear threat. Superpower summit

In accordance with an understanding reached in Geneva, there will be another meeting with the U.S. president. The significance that we attach to it is that it ought to produce practical results in key areas of limiting and reducing armaments.

There are at least two matters on which an understanding could be reached: the cessation of nuclear tests and the abolition of U.S. and Soviet intermediate-range missiles in the European zone. And then, as a matter of fact, if there is readiness to seek agreement, the question of time of the meeting would be resolved of itself: we will accept any suggestion on this count.

But there is no sense in holding empty talks. We shall not remain indifferent if the Soviet-U.S. dialogue that has started and inspired some not unfounded hopes of a possibility for changes for the better is used to continue the arms race and the material preparations for war.

The Soviet Union is of a firm mind to justify the hopes of the peoples of our two countries and of the whole world who are expecting concrete steps, practical actions, and tangible agreements of the leaders of the U.S.S.R. and the U.S.A. on how to block the arms race. We are prepared for this. The Soviet Union is of a firm mind to justify the hopes of the peoples of our two countries and of the whole world who are expecting concrete steps, practical actions, and tangible agreements of the leaders of the U.S.S.R. and the U.S.A. on how to block the arms race. We are prepared for this. conomic reforms

For a number of years the deeds and actions of party and government bodies tailed behind the needs of the times and of life . . . The problems in the country's development built up more rapidly than they were being solved. The inertness and stiffness of the forms and methods of administraton, the decline of dynamism in our work and an escalation of bureaucracy - all this was doing no small damage.

The situation called for a change, but a peculiar psychology - how to improve things without changing anything - took the upper hand in the central bodies and . . . at local level.

Difficulties began to build up in the economy in the 1970s with the rates of economic growth declining visibly . . . The main thing was that we had failed to produce a timely political assessment of the changed economic situation.

The way out as we see it lies in thorough modernization of the national economy . . . A big step forward is to be made in this direction in the current five-year period. It's intended to allocate upward of 200 billion rubles (equal to about $378 billion Canadian) of capital investments - more than during the past 10 years - for modernizing and technically re-equipping production.

Large-scale introduction of computers and overall automation of production will tremendously influence the rate of technical modernization.

It's especially important to prevent window-dressing and the use of pallitative instead of substantive measures. There are disquieting instances and by no means solitary ones of ministries and departments erecting new facilities under the guise of modernization.

The orientation of science toward the needs of the national economy should be carried out more energetically. Agricultural reforms

(In the next five years) it's planned to more than double the rate of farm production and to ensure substantial increase in the per capita consumption of meat, milk, vegetables and fruit.

Reducing crop and livestock produce losses during harvesting, transportation, storage and processing is the most immediate source of augmenting food stocks . . . The addition to consumption resources could amount to as much as 20 per cent, and in the case of some products to as much as 30 per cent.

The rapid expansion of agricultural machine building will saturate the collective farms and state farms with highly productive machines capable of performing all the field jobs faster and better.

The main idea is to give broad scope to economically viable management methods, to substantially broaden the autonomy of collective farms and state farms, to give them a greater incentive and responsibility for the final results. In substance, it is a question of creatively applying, in the conditions of today, Lenin's idea of the food tax.

It is intended to establish fixed plans for the purchase of produce from the collective farms and state farms for each year of the five-year period - these plans will not be altered.

Simultaneously, the farms will be given the opportunity to use, as they see fit, all the produce harvested over and above the plan - in the case of fruit and potatoes and other vegetables they will also be able to use a considerable part of the planned produce as they see fit.

In future, the republics, territories and regions will be given fixed quotas for the supply of produce to centralized stocks. Everything produced over and above that will be kept for the local supply system. Changes in management

Success will depend largely on reorganization of the work of the central economic bodies, first and foremost, the state planning committee of the U.S.S.R. It must indeed become our country's genuine scientific and economic headquarters, freed from current economic matters . . . The lion's share of the operational management functions is being delegated directly to the enterprises and associations.

We shall have to carry out a planned readjustment of the price system . . . Price levels must be linked up not only with the outlays but also with the consumer properties of the goods . . . the degree to which products meet the needs of society and consumer demand.

It is high time to put an end to the practice of ministries and departments exercising petty tutelage over enterprises . . . Organizations should be given the right to sell to one another, independently, what they produce over and above the plan, raw and other materials and equipment which they do not use. They should also be given the legal right to make such sales to members of the public.

The sum of an enterprises' payroll should be directly tied in with the returns from the sale of its products. This will help to exclude the manufacture and supply of low-grade goods for which there is no demand, or, as they say, operating for the warehouse . . . We can no longer reconcile ourselves to a situation in which the personnel of enterprises producing worthless goods lead an untroubled life, drawing their full pay and receiving bonuses and other benefits. Economic needs

Most of (the party functionaries) have a clear idea of the party's initiatives, actively support them . . . This attitude deserves utmost support. It is hard to understand those who take a wait-and-see policy . . . (or) do not change anything. But there will be no reconciliation with the stance taken by functionaries of that kind. We will simply have to part ways with them.

We must not be stopped by long-established ideas, let alone by prejudices. Unfortunately there was a widespread view that any changes in the economic mechanism should be regarded as being practically a retreat from the principles of socialism.

Of course a reliable barrier is needed against some attempts to extract unearned income from socialist property. There are still snatchers, persons who don't consider it a crime to steal from their plants . . . and there are bribetakers and grabbers who don't stop abusing their position for selfish purposes. The full force of the law and a public condemnation should be applied to all of them.

We also stand for full clarity on the question of co-operative property. It has far from exhausted its possibilities in socialist production and providing better satisfaction of people's needs.

Many collective farms and other co-operative organizations demonstrate effective management, and whenever the need exists, utmost support should be given to the establishment and growth of co-operative enterprises and organizations. They should become widespread in the manufacture and processing of products in housing construction and construction of garden and vegetable allotments and in the sphere of everyday services and trade.

I would like to put special emphasis on the problem of output quality standings. There is also evidently a need to adopt a special law regulating the quality of output.

Toronto Star (ON)
FIN
ENTERTAINMENT, Wednesday, February 26, 1986 390 mots, p. F4

Pleasant Palm's Court

Jack Miller Toronto Star

Palm's Court is a pleasant, quiet, and surprisingly large restaurant in a neat little mall in Mississauga. Greenery hangs over the tables in the sunken centre section. You sit on cane chairs or comfortable upholstered benches, flanked by brass railings and frosted glass panels.

It's possible to spend a fair amount of money here, if you go for the higher priced seafood dishes. But it's also possible to eat fairly cheaply. On our first visit, we found the service polite, accommodating and unhurried.

Most items on the menu are seafood, but there are a few beef and Italian entrees. We decided to try some of each; my wife ordering a special of prime rib ($10.95), and I opting for the broiled whole baby salmon. No such luck - they were out of baby salmon. So I gambled on white snapper (also served whole), another of the day's $10.95 specials.

My "small" Caesar salad ($3.95) was enough for a meal and stayed crisp, although it was a bit strong on the garlic. My wife's soup of the day (beef-barley, included in her meal) was even better - thick and rich, with large chunks of beef.

Main dishes were not up to the starters. The beef was sliced thin and had a dark sauce that hid its flavor. And my snapper, which arrived complete with head and eyes that stared at me, defied my usual skill at boning, so that every bite had to be explored with the tongue for small to medium-sized spears. The meat, however, was light and moist.

Desserts were good. My blueberry pie ($1.75) tasted homemade. And my wife's walnut cake ($2.50) was excellent, although she might have enjoyed it still more were it not that she ordered almond cake. We passed on wine, leaving the bill, including tax but not tip, at $33.81. - Jack Miller

The Star's daily restaurant review

TABLE FOR TWO Palm's Court Highway 10 at Queensway 896-0623 General menu highlighting seafood; seats 130; entrees $6.95 to $22.95, light dinners $5.75 to $6.95; open seven days, 11 a.m. to 11 p.m. Monday to Friday, 9 a.m. to 11 p.m. Saturday, 11 a.m. to 10 p.m. Sunday; full licence; wheelchair ramp; free parking; takes major cards.

Toronto Star (ON)
FIN
FOOD, Wednesday, February 26, 1986 605 mots, p. E4

Lasagna pie no longer an impossibility

Mary McGrath Toronto Star

Emily Grant of Bracebridge and Mrs. A. St. Mars of Islington both sent this recipe after Mrs. O. Wilson's request for Impossible Lasagna Pie appeared in the column. Impossible Lasagna Pie

1/2 cup creamed cottage cheese

1/4 cup Parmesan cheese 1 lb ground beef, browned and drained 1 tsp dried oregano leaves

1/2 tsp dried basil leaves 1 6-oz can tomato paste 1 cup shredded mozzarella cheese 1 cup milk cup packaged baking mix 2 eggs 1 tsp salt

1/4 tsp pepper Preheat oven to 400 degrees F. Grease a pie plate, 10 by 1 1/2 inches. Layer cottage and Parmesan cheeses in plate. Mix beef, herbs, tomato paste and 1/2 cup mozzarella cheese; spoon on top. Beat milk, baking mix, eggs, salt and pepper 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until a knife inserted in the centre and edge comes out clean, about 30 to 35 minutes. Sprinkle with remaining mozzarella cheese. Slice and serve. Makes 6 servings. Jeanne Bow's Shoo Fly Pie Jeanne Bow of Matheson has answered Angela Ozszak's request with this recipe for Shoo Fly Pie. She says some of her children would rather have this dessert than cake at birthday parties. 1 9-inch pie shell 1 tsp baking soda cup boiling water cup light molasses cup butter or margarine

1/2 cup brown sugar 1 1/2 cups all-purpose flour

1/2 cup raisins Prepare pie shell with your favorite recipe. Do not prick shell. Dissolve soda in boiling water. Stir in molasses. Mix in butter, sugar and flour to make a crumbly mixture. Sprinkle some of the crumbly mixture into the pie shell. Pour over part of the molasses mixture with some of the raisins. Repeat layers until all is used, ending with crumbly mixture. Bake in a preheated 350 degree F oven for 30 to 40 minutes. Serve warm with ice cream or plain. Marjorie Hallett's Vegetable Soup Marjorie Hallett of Toronto wants to share this recipe with the reader from Fenelon Falls who wants to make soup with marrow bones. 1 knuckle bone, split in half

1/2 to 1 lb boneless stewing beef, cubed 1 large onion, chopped 3 stalks celery with leaves, chopped 3 carrots, finely chopped 3 slices turnip, chopped (optional) 12 fresh green beans

1/4 cup frozen lima beans cup soup mix (optional)

1/4 cup chopped fresh parsley 1 large can tomatoes cup frozen peas

Salt and pepper Add bone, beef and onion in a large saucepan. Cover with water and bring to a boil. Add celery, carrots, turnip, green beans, lima beans and soup mix. Simmer until meat is tender, then add parsley, tomatoes and frozen peas. Season with salt and pepper and simmer until peas are tender. Remove bones and serve. Leftover soup will keep in the refrigerator for up to a week. * Frances Desrosiers remembers eating a bean and bacon soup in Toronto when she was growing up. Her daughter, Kitt Jacques, wants to help her find the recipe and hopes Recipe Exchange can help. * Gloria Kelly of Scarborough is looking for a dresssing for Caesar salad that is creamy, has plenty of garlic but no taste of raw egg. * Fran Dymer of Kincardine needs a recipe for Chocolate Sauerkraut Cake.

These recipes are not tested in The Star kitchen. Send requests and recipes to Recipe Exchange, Star Test Kitchen, Toronto Star, One Yonge St., Toronto M5E 1E6. We regret that requests cannot be taken over the phone and that letters cannot receive a personal reply.

Toronto Star (ON)
FIN
INSIGHT, Wednesday, February 26, 1986 675 mots, p. A16

Gorbachev takes aim at cynicism, corruption

Mark Wood Reuter news agency

MOSCOW - MOSCOW - Soviet leader Mikhail Gorbachev's denunciation yesterday of the late president Leonid Brezhnev's leadership recalled an era of apathy and corruption which drove many ordinary Soviets to cynicism and despair.

Addressing the start of the 27th Soviet Communist party Congress in Moscow, Gorbachev said the late 1970s and early 1980s had been a period of stagnation in which the leadership made no effort to tackle the country's mounting problems.

For most of his listeners it was also a time when the black market flourished, shortages were acute and the elite unashamedly paraded its privileges and wealth.

Gorbachev did not mention Brezhnev by name but left no doubt who was his target.

Since the new Communist party leader took power last March, 27 months after Brezhnev's death, a series of purges in the party hierarchy has brought unprecedented revelations about the widespread abuse of power.

Forged figures

The new local party chief in Moscow, Boris Yeltsin, charged that his predecessor, Viktor Grishin, had for years run an administration plagued by incompetence and skilled in forging figures for the services it supplied.

But scarred in Soviets' memories are the effects of such practices on their own lives and their inability to fight back.

Securing a new apartment in Moscow after years of waiting meant moving into a place with bare concrete walls and often lacking water and electricity because the city housing authority regularly swindled completion dates for projects.

Meat and fruit were permanently in short supply, regardless of farm output, because they were traded under the counter and available chiefly to those who could afford the biggest bribes.

Soviet officials now admit the public cynicism that resulted has caused immense damage to the economy.

Faced with little material incentive to work hard and following their leaders' example, many people sought an easy life in their jobs and worked the black market themselves in their free time.

Hauled empty cars

Newspapers reported only the more absurd and outrageous consequences of such an attitude.

One case was that of a railway engineer who hauled empty freight cars up and down the same line for years before anyone noticed. His pay was based on the distance he travelled and he argued that nobody had ever asked him to transport anything.

There were also notorious cases of factory employees turning out defective consumer goods from radios to sunglasses without ever caring that their products were destined straight for the junk yard.

Brezhnev set an epitaph on his own era when he found himself reading the wrong text in a televised address a month before his death. In what could be the motto of his reign, he turned to the cameras and said: "This isn't my responsibility."

The backlash began while Brezhnev was still in power and his successor, Yuri Andropov, was head of the KGB secret police. A crackdown on high-level graft which Andropov started in 1981 was seen by many observers as aimed at the leader himself.

In early 1982 the arrest of a colorful circus singer known as Boris the Gypsy on charges of hoarding diamonds and U.S. dollars brought the crackdown close to the Brezhnev family.

Boris, according to leaks from Soviet sources, was a close friend of Brezhnev's daughter, Galina.

Shot by firing squad

During Andropov's own 15 months in office the police moved fast against black marketeers such as Georgian dealers who had sewn up the Moscow market in Western jeans and stereos and could be seen celebrating nightly in expensive tourist restaurants.

The pace of the anti-corruption drive slackened under the next leader, Konstantin Chernenko, a protege of Brezhnev, but was relaunched with gusto by Gorbachev.

Soviets say graft and backyard trading in scarce consumer goods hasn't stopped, but it has been reduced and now rarely involves food. They say the police, previously always open to a bribe, have also become more honest.

As well as fighting the manifestations of graft and bribery, Gorbachev stressed at the congress that he wanted to get at its roots.

Toronto Star (ON)
FIN
BUSINESS TODAY, Thursday, February 27, 1986 242 mots, p. E5

Federal price support called unfair to cattlemen

(CP)

PORTAGE LA PRAIRIE, MAN. - PORTAGE LA PRAIRIE, Man. (CP) - Cattle producers are not getting a fair deal from a proposed federal meat stabilization plan, says the chairman of the Manitoba Beef Commission.

Rudy Usick told a meeting of cattle producers in this southern Manitoba community this week that a comparison of support levels shows the federal plan doesn't measure up to one introduced by the Manitoba government three years ago.

Under the federal proposal, introduced shortly after the 1984 election, Ottawa would contribute 33 cents for each dollar paid into the stabilization fund.

Usick noted that the Western Grain Stabilization Fund receives $2 from the government for every dollar paid by producers.

Neil Hamilton, a spokesman for the Manitoba agriculture department, agreed that a comparison done by his department shows the federal plan doesn't match support payments from the Manitoba Beef Stabilization Plan.

Hamilton said the Manitoba plan averages $9 more in support payments to producers for every hundredweight of slaughter cattle, based on market conditions of the last three years.

A producer who sold 35 slaughter cattle under the provincial plan would receive a net support payment of $6,241 versus only $2,511 if the federal plan had been in place. The federal plan, he explained, is based on market prices while the Manitoba one emphasizes production costs.

Only Ontario, Prince Edward Island and Alberta have signed up for the beef portion of the tripartite plan.

Toronto Star (ON)
FIN
NEWS, Thursday, February 27, 1986 313 mots, p. A5

Mary Miles wieners recalled after two pins found in man's stomach

Denise Davy Special to The Star

BURLINGTON - BURLINGTON - More than 2,270 kilograms (5,000 pounds) of Mary Miles wieners are being recalled across the province today thurs after a Dunnville man was taken to hospital with two pins lodged in his intestine.

Charles Seaith, 37, is in satisfactory condition at War Memorial Hospital in Dunnville after eating one of two wieners with straight pins in them.

All packages dated "best-before March 2" are being removed from shelves across the province.

The president of the company that makes the wieners on Appleby Line in Burlington said he was shocked when Haldimand-Norfolk police notified him about the incident.

"We're the oldest meat packers in Canada and nothing like this has ever happened before," said Ray Kingdon, president of F.W. Fearman Co. Ltd.

Almost all of the wieners would have been sold in Ontario.

Kingdon has recalled the remaining grocery store stock and is asking consumers to return those wieners to their retailers for a refund so the company can examine it.

Kingdon said his plant is putting metal detectors into place immediately, and line operations are being fully monitored with security systems.

Kingdon said he believes it was a deliberate incident that occurred either during processing, at the store or in the man's home.

Kingdon said he could not estimate the loss to the company but he expected the incident to have a negative impact on the company's business.

"I can't even begin to estimate the reaction of people," Kingdon said. "I expect they'll all be running back to the retailers to return their wieners. I'm sure it will have a psychological effect on customers that will show in our sales."

Kingdon said the company would offer an apology to Seaith because the pin was found in their product. But he said he was not yet accepting responsibility.

Toronto Star (ON)
FIN
ENTERTAINMENT, Friday, February 28, 1986 633 mots, p. D17

Rosedale Oyster is a genuine pearl

Peeter Tammearu

Some restaurants are the answers to our prayers, but other pose a series of questions.

This stretch of Yonge St. near Rosedale was the setting for the biggest battles of last year's Restaurant Wars, in which one "hot" place fought another for food-trendies' affections and disposable income. But those 15 minutes of fame are long over, so we were puzzled why anyone would open another restaurant here.

And why name it the Rosedale Oyster? Of course, it's near Rosedale and oysters are served, but this sort of wildly imaginative thinking will soon lead to the emergence of the Annex Hamburger, the Beach Bagel and the Mimico Macaroni-and-Cheese.

Moreover, if you're outfitting a restaurant, isn't everyone obligated to spend lots of money and come up with something a little more distinctive than a bland, cavernous interior whose principal decorations are window-blinds and white-on-red tablecloths?

Okay, so now you think we're unhappy with this place. Well, you're wrong - because, to us, location, concept and design are secondary matters if a restaurant does what it's supposed to - serve good food.

And this the Rosedale Oyster does, in a rather plain and unpretentious way in quite pleasant, if unglamorous circumstances. Despite our apprehensions, this place turned out to be something much nicer than your typical fashionable restaurant.

The menu is fairly small. In addition to a selection of fresh fish, there are seafood pastas, omelettes at lunch and even a meat dish or two. The approach is basically "New American" cooking but with certain Southern and Cajun accents.

Starters include baked oysters Roxborough ($4.25) - four oysters bathed with a touch of a light, white sauce and gently warmed. A tiny appetizer of extremely tender, fresh sea scallops with their roe ($4.95) was dressed with a sweet, shallot-scented champagne sauce.

A large order ($7) of very light, deep-fried calamari with a jalapeno pepper mayonnaise (not unlike a strange version of commercial tartar sauce) made a good appetizer for two to share at lunch.

Entrees are often accompanied by a mixture of ordinary rice mixed with some unidentified bits that I assume are wildly overcooked, exploded grains of wild rice.

But vegetables are nicely done with herbs and the simplicity is quite charming. On one occasion, cauliflower was perfumed with rosemary; another time, green beans danced in thyme. When fresh sprigs of herbs serve as garnishes, it's a sign the kitchen is taking care,

A Cajun fish casserole ($6.95) is a very hot, peppery mixture of fish, scallops, okra and whatnot served on the rice mixture and garnished with a little, red crawfish. This is pleasant and hearty food.

Salmon trout in filo pastry ($12.50) is a more elaborate entree. The thin layers of pastry were light enough and the fish, just nicely cooked. But the duxelles-like wild mushroom sauce had next to no flavor at all.

The selection of fish (there are usually about five or six choices) is an interesting one. Little pieces of monkfish ($9.25) - a type of skate - were perfectly grilled and had a subtle flavor and nice, meaty texture. Louisiana catfish ($9.75) was bony, troublesome and absolutely delicious. But it really called out for hush-puppies, the little corn fritters that are traditionally served with it.

The service is beautifully poised and extremely professional waiters seem to cope effortlessly with dawdling couples at dinner or coveys of Rosedale matrons ("here's to the ladies who lunch").

Further to recommend this place are its prices, which considering the quality are quite reasonable. Dinner for two, with a $16 litre of house wine, coffee and dessert, tax and tip, cost $68.87.

Another question which this place poses is: Why aren't there more places like this opening up? - Peeter Tammearu

Toronto Star (ON)
SAT
TRAVEL, Saturday, March 1, 1986 1333 mots, p. G9

Cyprus: crossroads of 3 continents

Jacqueline Swartz Special to The Star

NICOSIA, Cyprus - NICOSIA - The first thing the tourist senses about Cyprus is that it is not Greece.

The Mediterranean sun shines brilliantly, the turqoise sea glistens, the countryside brims with lemon trees and vineyards and you can buy an intoxicatingly scented necklace of jasmine. But you also drive on the wrong side of the road and are directed by neat signs in English.

Cypriots are polite, many speak English, and in their country everything works. This is attributed to the island's status as a British colony until 1960. A sign warning motorists to "Mind the grapejuice on the road" sums up the combination of British order and vineyards, fig trees, bananas, and the rest of the natural bounty of the Eastern Mediterranean.

A crossroads

Situated at the crossroads of three continents, Cyprus has been colonized and conquered, bought and sold. Everywhere there are reminders: Byzantine churches and Roman mosaics, Venetian castles and Turkish mosques.

Zeno, the Larnaca-born founder of the Stoic school of philosophy, characterizes the Cypriot attitude of stoicism and tolerance.

Today, the country is an international migraine. After the Turkish invasion of 1974, some 200,000 Greek Cypriots were forced to flee their homes in the north, and now the Turkish minority, comprising 18 per cent, occupies 38 per cent of the island.

The Green line, with its barbed wire and sand bags, runs through Nicosia, the divided capital of the divided island. But for tourists, the only danger is sunburn. One can swim through November and start again in March, and Scandinavian sun seekers migrate to the island for their Christmas holidays.

The south, where refugee camps have been replaced by apartment buildings, has been described as an economic miracle - since 1976 the Gross National Product (GNP) has risen 70 per cent. Prosperous hoteliers, forced to abandon their deluxe hotels in the north, quickly built new ones in Larnaca, Nicosia, and in the palm-studded resort town of Limassol, now filled with luxury hotels and waterfront restaurants.

For British and Northern European tourists, Cyprus has become "in", and last year tourism increased by 25 per cent. Many people rent flats and stay for several weeks. From Cyprus, the middle East is just a hop away. A return cruise to Israel, an eight hour trip, costs about $80.

Because tourism in the south is still relatively new, there is much that is unspoiled - sleepy villages, secret coves, miles of untouched coastline.

Aphrodite's rock, the place where Homer described the goddess of love as rising out of the foam of the sea, has become a kind of omphalos or spiritual centre of the south. The rock rises dramatically, as if it was put there for a purpose. There is not a hotel or restaurant in sight. And lovers of the Mediterranean can swim in a clear, unpolluted sea that seems not to have changed since Homer sang its praises.

Lawrence Durrell, whose book Bitter Lemons describes his stay in Cyprus in the 1950's, wrote it would take two years to explore the island at a fast pace. Although buses and shared taxis are plentiful, the best way to see Cyprus is by car. Rentals are inexpensive, about $25 per day. A long day trip is no more than an hour and a half.

Layered eras

Aphrodite's rock is one of many attractions on the road to Paphos, an old fishing village that formerly housed a sizeable Turkish community. Set high upon cliffs overlooking the Mediterranean is the recently excavated ruins of the ancient city of Kurium. Layers of remains from Hellenistic through Christian eras have revealed a Roman villa rich in mosaics, and an ampitheatre, now used to stage Greek and Shakespearean dramas.

From the port of Kato Paphos, with its ancient walled harbour and quayside restaurants, you can order a lunch of fresh fish (about $6) while watching the fishing boats and yachts. A tame pelican, the harbor's mascot, calmly endures photographers and eager children.

The most popular new resort is Agia Napa, 40 km (25 miles) from Larnaca. Built around a traditional fishing village, it offers sandy beaches, water sports, fishing trips and nearby monasteries. The traveller who wants to get away from it all can find quiet coves farther up the coast.

Cypriots take bittersweet pleasure in gazing at Famagusta from a distance. The island's most popular pre-invasion resort, now off limits, has come to symbolize the Greek Cypriot tragedy, and the road signs left intact point to how close it is to the south.

Icons impress

Larnaca, the site of the airport, really grew as a resort town after the invasion. It bustles with restaurants, nightclubs, and British and Arab tourists. At the Golden Bay Hotel, foreign correspondents, waiting for orders to fly to Lebanon for the day, lounge around the marble and mirrored lobby and the terraced beachfront gardens. A double room costs $70 per night.

Nicosia is worth seeing mainly for its old section. There is the archaeological museum and the Archbishopric with its impressive collection of icons, strikingly large and primitive in design. The finely restored area of Gitonia Laiki features small shops with lace and copper handicrafts, outdoor restaurants and young musicians playing acoustic guitars and unamplified bouzoukis. And then, suddenly, near the museum, there is the shabbily elegant Ledra Hotel, its balconies hung with bouganvillea and the laundry of Canadian UN troops. Beyond it is the no man's land of the border.

For residents in the know, a favorite restaurant in the area is Plaka. Occupying a small square with tables surrounded by kitchens and grills, it specializes in the famous meze, an enormous succession of appetizers that amply constitute a full meal. First come dips and salads - yogurt, humous and tarama, and vegetables. The palate is cleansed by a fresh green vegetable, roka, which tastes like sorrel. With staggering rapidity, appetizers continue with stuffed vegetables, grilled sausages, ground meat wrapped in Haloumi, the tasty Cypriot cheese. By this time, ordering a main course is out of the question. Still, the small succulent dishes come: stifado (spicy lamb stew), pork cooked in wine and flavoured with coriander seeds, octopus, grilled liver. Finally you beg the waiter to stop. The dessert of figs and grapes concludes the banquet. For such a feast there is no menu - you simply order meze. For four people, the bill, including two bottles of wine, is $60.

Cyprus is an oenephile's paradise, and wine in ancient times made Cypriots prosperous. Cypriots say that their dessert wine, Commanderia, is the oldest wine name still in existence and today the island is the largest per capita producer of wine in the world. A 1962 bottle of Arsinoe, a graceful light dry white wine, is widely available at restaurants for a few dollars a bottle.

The most striking contrast to the beaches and growing towns of Cyprus are the Troodos Mountains, which rise majestically from the centre of the island. Thickly forested with pine, cedar and cyprus, they were the summer residence of the British government. Hardy British tourists still hike on trails with neat markers identifying trees and plants, and the ornithological society has placed multilingual brochures throughout the area. The shortest trail, two km long, is Kyros Potamos. It crosses streams and reaches a lush cresendo at the Caledonia Falls.

A getaway

The most enticing place to stay is Platres. In the old days it was a cool vacation spot for Egyptians, and it even had its Grand Hotel. You can rent a room in a mountain chalet for about $15.

A few miles away is the exquisite village of Fini, where whitewashed houses drip with flowers, donkeys walk the narrow streets and old men lounge in cafes. There are only a few restaurants. The stillness, the light and the verdant view are enough to restore one's faith in travel. Over wine, ripe tomatoes and grilled fish, it's a great place to contemplate a world far removed from politics, building booms and tourism.

Toronto Star (ON)
SUN
NEWS, Sunday, March 2, 1986 641 mots, p. A2

Angry tenants evicted for Expo declare war on B.C.'s Socreds

(CP)

VANCOUVER - VANCOUVER (CP) - A tenants' war has been declared as hundreds of residents - many of them seniors, handicapped and poor - are being forced from hotels and rooming houses by landlords looking to cash in on Expo 86.

Outraged east-end residents, many of them already evicted, vowed revenge on the fair, which they say is encouraging greed among landlords.

And they promised to continue their attacks on the Social Credit government - the chief promoter and financial backer of the fair - for not helping them.

"We're going to use political pressure - you bloody well better believe it," said Jim Green, spokesman for the Downtown East Side Residents Association.

Some hotel owners in the area are like "sharks in a feeding frenzy," he said.

Eviction notices

Residents of an entire west-end apartment building have been told to find another home during the fair, which runs May 2 to Oct. 13.

The tenants of the four-storey Costa Brava Apartments were given the eviction notices late last week.

"I'm speechless," said John Hickson, who's lived in his one-bedroom suite for six years.

"I am being treated like a piece of meat. I'm not coming back for more."

Nancy Williams, a 26-year-old single mother of three, said she's not moving without a fight.

Landlord Henry Ng refused to comment.

Picketed hotel

After a meeting Friday, about 85 members of the association picketed the Patricia Hotel, where the group said 50 people - some of them longtime tenants - have been given eviction notices.

Mayor Mike Harcourt has urged residents to defy the eviction notices and is seeking provincial help to block them.

But the province remains indecisive.

Vancouver city council has asked the government to limit rent increases for long-term apartment residents to 5 per cent, hotel residents fall under the jurisdiction of the Innkeeper's Act and are not offered the protections of the Residential Tenancy Act.

The east-end group says some rent hikes total 600 per cent.

Renovate rooms

Tenants in some Skid Road rooming houses, homes for many for up to 20 years, have already been told they are being evicted so that operators can renovate rooms and rent them at higher prices to fair visitors.

"Poor people have every right to live in their homes, just as much as rich people," Green said. "They don't want to be relocated.

"The Expo battle will continue through Expo.

"We're not going to go away. When the Americans come up in their tour buses and they see people evicted, picketing outside the hotel they're staying in, they won't go in."

One downtown-area hotel said 50 of its 65 rooms would be used for Expo visitors. The rates would go to $45 a night from the present $235 a month.

According to one social agency, finding accommodation for tenants is a growing crisis.

"It's a horrendous situation," said Linda Mead, service co-ordinator for the Red Door Rental Aid Society.

"It's absolutely disgusting that this government has allowed this to happen."

Mead said the agency, which has a contract with the province and the city to find accommodation for low-income tenants, already has a caseload of 350 and the latest round of evictions is making its task impossible.

The residents' group predicts that evictions could go past 1,000, although a recent city survey put the figure at closer to 300.

Mayor Harcourt plans to meet Municipal Affairs Minister Bill Ritchie tomorrow to ask the province to pass emergency legislation banning evictions and large rent increases during Expo. Fair chairman Jim Pattison and Ritchie also will meet tomorrow.

Housing Minister Jack Kempf said he's sorry to see people evicted but doesn't support rent controls. Human Resources Minister Jim Nielsen said the government cannot enact legislation to control a few "greedy" hotel owners.

Toronto Star (ON)
SUN
NEWS, Sunday, March 2, 1986 977 mots, p. C7

Should animals be given some basic legal rights?

Barry Kent MacKay

The controversial issue of "animal rights" or "animal liberation" gains media attention whenever the Animal Liberation Front raids a research facility to steal animals used for research purposes.

Such illegal activities alert us to legitimate concerns about how society treats animals, but do little to promote understanding of the philosophy (concept or ethic - call it what you will) motivating such extremist activity.

No one, including researchers, hunters, farmers, pet owners or the next person you meet, is likely to admit to indifference to cruelty to animals. Yet, traditionally and legally, animals do not have rights. They are chattel. They may legally be mistreated, even in unbelievingly horrid fashion, as long as the pain they suffer is unintended or an inevitable result of an action meant to benefit our own species.

Deemed necessary

Such benefits as income, sport, knowledge, food and clothing are often unquestionably deemed necessary and the suffering imposed upon animals to obtain them are accepted as morally and legally justified by our society.

In his book Animal Liberation, Australian philosopher Peter Singer writes: "The racist violates the principle of equality by giving greater weight to the interests of his own race when there is a clash between their interests and those of another race. The sexist violates the principle of equality by favoring the interests of his own sex. Similarly the speciesest allows the interests of his own species to override the greater interests of members of other species. The pattern is identical in each case."

The rather awkward term "speciesism" was coined by Englishman Richard Ryder, a former animal researcher, and is now firmly established in all animals' rights literature. The question of whether our socially accepted attitudes toward animals is really only a form of bigotry, as illogical and self-serving as racism or sexism, is a matter of debate, not only in the shrill rhetoric of the Animal Liberation Front ("Meat is Murder; Vivisectors are Scum"), but in academia as increasing numbers of university philosophy departments critically analyze traditional attitudes toward animals.

Are we superior?

An animals' rights ethic is so entirely alien to the way things are in the real world that it is easiest to go along with majority opinion and dismiss out of hand the unrealistically Utopian goals of animals' rights proponents. However, an unwillingness to consider a concept, however strange it may seem, does not make the concept itself invalid. If the concept really is absurd it should be easily discredited by logical argument.

That, for me, is where things become interesting. Are we really superior to animals in a manner that logically and morally justifies our abuse of them in our own interest?

Animals and humans are, by definition, different, but so are men and women; blacks and whites; Protestants and Jews. The differences separating each of the groups of people is obviously less than the differences between a man and a monkey. A man and a monkey belong to different species. If a denial of rights cannot be based upon the other differences mentioned, what makes this difference valid grounds for such denial?

However great the differences between species (and the degree of difference varies; monkeys are far less different from men than from star-nosed moles), mammals and birds do not differ greatly from humans in their ability to suffer; to feel pain and fear.

Less intelligent

If animals can suffer pain (and there is ample scientific evidence that they can) what is our justification in imposing upon them what we would not impose upon others of our own species? Why does being a different species justify what being a different sex, race or religion does not?

Animals are less intelligent (as we define intelligence) than humans; they lack human speech (although other species have, in fact, been taught to understand and apply certain forms of human speech); most have shorter lives than humans; they are not self-conscious or religious. But those reasons would not be morally or logically justified as rationals for denial of rights to humans lacking in intelligence, speech or self-awareness.

Rights are a human concept, but if we apply them to humans who, because of their mental condition or immaturity, cannot develop that concept (although entire societies seem to have difficulty with the concept, even as applied to normal humans), why not apply them to animals?

As a naturalist I'm often witness to the magnitude and intensity of suffering imposed by competition in nature. Compassion in one species for another is almost unknown, apart from humans. One does not have to look far to find examples of intolerance among animals towards those within their own species who are different. Predation is an unavoidably essential component of ecological processes; of survival.

Norms in nature

Intolerance toward those who are different and domination of the weaker by the stronger are norms in nature and in human culture and tradition. It is not so very long since it was thought proper sport to visit insane asylums to mock the inmates and jeer at their antics.

Part of what makes us special as a species is, in my opinion, our ability to develop such human, and humane, concepts as "rights" and to extend them to others who are different - even if the difference is one of species.

I have yet to find logical indication that the animal rights movement is anything other than a good and valid manifestation of that ability; of our humanity.

If you agree or disagree and would like to discuss the subject, you are welcome to attend a talk on animal rights I'll be giving next Thursday at 7.30 p.m. at the Unionville Centennial Library, on Main St., Unionville, just north of Carlton Rd. Admission is free and there will be time for debate and discussion. Phone 477-2641 for more information.

Toronto Star (ON)
SUN
HOME, Sunday, March 2, 1986 1006 mots, p. C6

Start seed indoors for perennials

H. Fred Dale

Although our summers are short, the days are long and we usually get a good deal of sunshine. Thus we can grow annual flowers that range from the Arctic to the tropics - the three most commonly grown are marigolds, zinnias and petunias.

However, by starting seed indoors early we can also grow to flowering some tender perennials. Besides tomatoes from South America, geraniums (properly pelargonium) from the south of Africa have lately been bred for fast maturity.

There are two other flowers from the same part of Africa not common here because of their long growing season to flowering. But the breeders are working on them. One is Gerbera, the botanic name being more commonly used here than the so-called common names: Transval or Barbeton daisy. Greenhouse specimens are sometimes available as pot plants.

Not all cultivars will produce flowers outdoors in one summer from seed started inside in winter. One that did is Scarlet Empress from Pan Amanian Seeds. It was tried at the Royal Botanical Gardens in Burlington. Another, Gigi, did not produce flowers till after it was potted up and brought inside last autumn, as reported in Pappus, the RBG quarterly publication.

Older cultivars behaved much the same as Gigi. For those who would like to try this exotic, they are the only seeds currently available easily (Scarlet Empress may be available next year). Parade and Mardi Gras mixes are expensive - packages of 25 seeds cost $9.35 at Stokes Seeds; Dominion Seedhouse lists a package of Sunburst mixed with an unspecified number of seeds at $1. If you want to try them, treat as for geraniums: Start indoors under very warm conditions (soil temperature of 80 F (27 C) for 21 days.) Plants are slow growing, but as you might expect from their origin, excellent for hot, dry, exposed locations. Expect bloom in September or later indoors from plants potted up before frost.

Another African import is the more commonly known Gazania, a cultivar which previously won an All America Selections award: Mini Star Tangerine. It reportedly opens earlier and stays open longer in the evening; flowers reach up to 7 centimetres (2 3/4 inches) across in bright tangerine-orange on 6 inch/15 centimetre plants described as self-cleaning of faded flowers. Like the geranium and gerbera, they thrive in hot, dry, full sun locations. Gazania is slow growing; its seed needs cool soil (60 F/16 C) and total darkness to sprout in about seven days. Packages run around $1.25 for about 15 seeds. Pre-started seedlings sometimes are available at large nursery centres when the bedding plants start to arrive in May. Do not plant seedlings of either of these genuses out before settled warm weather arrives although they can spend warm days outside to become acclimated.

* * *

Many Chinese-named vegetables have become popular with those who eat out or have taken to stir-fry cooking. But almost no one at seed counters knows the English equivalent of the Chinese transliterated names. Fortunately for home gardeners who want to grow them, Stokes Seeds has devoted a page of its 1986 catalogue to them (seed prices run from 60 cents to $1.10 a package). According to the catalogue, Ho lohn dow are snow peas also known as edible podded peas; Look dow are mung beans; Dow guak are asparagus beans; Guy lon is Chinese broccoli, also called Chinese kale; Pe tsai is Chinese cabbage but also is known as Siew choy or Napa (California) or Slew choy.

Chinese radish is much better known as long-white winter radish. White icicle is the more common summer white that can become extremely peppery. (Mix a few White icicle seeds in with your regular red radish cultivars such as Cherry Bell and Sparkler, or French Breakfast). Chinese white radish (Lo bok) is either an all-season or winter type shaped like carrots.

Bok choy is a mustard cabbage similar to Swiss chard; the tender inner leaves and heart are a chief constituent of chow mein; Pak choy and Bok choy are California-developed slow bolting strains of mustard cabbage, the first light, the second heavy. Foo gwa is bitter melon used for stuffing meat; it has a slightly bitter, lemony flavor. Mao gwa, fuzzy squash in the shape of gourds, is harvested immature. Cee gwa is known as Chinese okra but in fact is a squash and also is harvested young.

* * * Sometimes modern improvements are not all they seem. Growing seedlings indoors in flat boxes made of wood was the common way of getting a longer run at our short season. As a result they were known as flats of plants. In time, as wood became scarcer and more expensive, pulp fibre pots were substituted, usually in a smaller size that would accommodate four to six seed-t+0

lings.

These were an agreeable size for window sill gardeners and they could be turned easily without knocking all the other plants off the sill. Then came peat pots and plastic trays with plastic pot liners, undoubtedly better for seedling roots and making transplanting safer. But the size of the trays is designed for commercial growers with greenhouses. Few home gardeners need 24 or 48 plants of one kind; different kinds germinate at different rates and need different conditions. My limited search of local garden centres failed to find a source of six fibre containers ideal for starting a few tomato plants, six to 12 Spanish-type onions, etc. Luckily I could count on my pack-rat habits; I found three under loads of other stuff in my condo lock-up. But the bottom of one is disintegrating as they all will eventually. I'd appreciate any information about locating a small-scale supplier of such containers - they are better than round flower pots of tin cans for rectangular window sills, and easier to get seedlings out of.

The gardening column appears every Friday and Sunday. Letters can be sent to H. Fred Dale c/o The Life Section, Toronto Star, One Yonge St., Toronto M5E 1E6.

Toronto Star (ON)
FIN
NEWS, Monday, March 3, 1986 490 mots, p. A15

Danish tourist, 77, found dead in charred ruins of Cairo hotel

REUTER-AP

CAIRO, Egypt - CAIRO (Reuter-AP) - The death toll from last week's police riots rose to at least 37 today as the charred body of an elderly woman tourist from Denmark was found in the rubble of a hotel near the Pyramids.

Anne Pederson, 77, was unable to escape her hotel room when police conscripts went on the rampage last Tuesday, burning and looting hotels, cars, nightclubs and stores near the Pyramids at Giza on the outskirts of Cairo and other areas.

She was the first foreigner known to have been killed in the disturbances, during which more than 300 people have been wounded.

President Hosni Mubarak's government has said the riots were a result of a "false rumor" to the effect that their tours of duty were being extended from three years to four.

The government said agitators may have helped spread the insurrection, and in the first indication that Moslem fundamentalists were involved, the semi-official Al-Ahram newspaper said a member of the banned Al-Jihad (religious struggle) organization had been arrested leading a group of looters.

Al-Ahram did not name the man, but said he was a lawyer detained in 1981 and later freed. Four Jihad members were executed in 1981 for their part in the assassination of president Anwar Sadat.

Cairo's more than 12 million people went about their business normally today after an overnight curfew, and soldiers combed the desert around Cairo for any remaining mutineers.

The trouble began Tuesday night when about 8,000 paramilitary internal security troopers stormed out of their camp in Giza at the base of the Great Pyramids, and began shooting and smashing.

The rioters laid waste to three luxury hotels and dozens of nightclubs, markets and shops, causing damage estimated at $75 million, ruined more than 170 cars and trucks and eight buses, and shattered windows in 192 buses and 120 train cars.

The government has minimized any role played in the incidents by non-military personnel, but at least 700 civilians have been arrested for joining in the mayhem. Witnesses said some civilians attacked restaurants and hotels, shouting: "They eat meat while we eat bread!"

Other witnesses reported the rioters were motivated by religion and nationalism, two sentiments that often blend in Egypt.

If this crisis - the worst domestic law-and-order problem since Mubarak succeeded Sadat in 1981 - arose from any of those three factors, Mubarak's ability to govern could be threatened.

The global oil price slump has hit hard at three of the four main sources of foreign exchange for Egypt: oil exports, Suez Canal tolls and money sent home by Egyptians working abroad as Persian Gulf states cut back construction.

Egyptians are experiencing inflation of 20 per cent annually, a currency swiftly losing its value against Western currencies, and a declining standard of living.

In such situations, Islam's holy book, the Koran, has been the traditional haven of the Arabs.

Toronto Star (ON)
FIN
FOOD, Wednesday, March 5, 1986 483 mots, p. E3

Turkey doffs its image as festive bird

Canadian Press

From Canadian Press

Turkey is shedding its image as a bird for festivities and a peek into the meat and deli departments in most major Canadian supermarkets attests to the trend.

Now, consumers can purchase everything from ham-flavored turkey to turkey salami, stuffed turkey breast cuts, boneless roasts, turkey scallopini, brochettes and ground turkey.

In an effort to use the estimated 100 million kilograms of turkey produced in this country annually, the Canadian Turkey Marketing Agency decided three years ago to market not only the whole bird but smaller cuts, as well as process the less appealing turkey parts.

After all, a whole roast turkey takes at least four hours to cook, which is hardly feasible for the busy working cook with a hungry family.

Dark meat

Marie Fahey, promotion co-ordinator for the agency, says surveys indicated that Canadians preferred white meat over dark. So what should be done with the dark meat, the agency asked itself.

Processing was the answer and now many of the deli cuts, as well as the ground and cubed turkey meats, are made with the dark meat.

Consumers appear to approve.

Terry Cornfoot, meat manager of a suburban Toronto supermarket, says that turkey cuts and deli meats have become very popular with shoppers at his store.

"Turkey parts sell well and the breast at $3.49 a pound is the fastest moving item we carry in the turkey line," he says. "Even the dark meat is selling well because it's presented differently."

Popular with singles

Fahey says turkey cuts have captured an increasing share of the meat market and are especially popular with singles and older customers. In l985, British Columbia grocery stores found that 28 per cent of retail turkey sales came from the cut-up or processed meat.

In the rest of Canada, sales of cut-up or processed turkey have doubled from 7 per cent in 1983 to 14 per cent in 1985. Turkey growers are adjusting the birds' growing cycles to meet the demand year-round instead of only during holiday periods.

Fahey says that turkey cuts have opened the door for different uses of the meat.

"Now food shoppers can make turkey chili from ground turkey meat, turkey brochettes from cubed turkey or turkey schnitzel from breast fillets or cutlets."

Easter dinner

The agency says Canadians ate an average of four kilograms (nine pounds) of turkey per person last year.

And it is going one step further this month in promoting whole roasting turkeys for Easter consumption.

Cornfoot predicts consumers will pay about the same for whole birds as they did at Christmas - about $3.30 a kilogram ($1.49 a pound).

Besides being high in protein, amino acids, niacin and phosphorus, 100 grams (3 1/2 ounces) of cooked turkey breast with skin removed provides 157 calories. The same amount of dark meat is 187 calories.

Toronto Star (ON)
FIN
LIFE, Wednesday, March 5, 1986 832 mots, p. E3

Well-aged beef tops them all

David Kingsmill Toronto Star

But finding a butcher who does it properly is not always easy

A number of readers called or wrote asking where they could buy the beef raised by Carl and Susan Cosack (Food section, Feb. 19). The problem is that the Cosacks are not set up to sell beef at the farm gate; it's simply not financially feasible for them to do it. But you can buy beef raised in much the same way as the Cosacks raise theirs.

Drumdoch Farms of Tweed sells and delivers beef in whole sides, halves, quarters or eighths cut to your specifications. The brochures claim their cattle are no more than 1 year old and have been fed natural grass, grain and corn; the meat is aged 14 days, and "there are no chemical additives for forced growth." I haven't tried this beef but, if you want to try some or learn more about the farm, you can phone a Toronto number, 492-7764, or the farm in Tweed, (613) 478-5205. You pay by the hanging weight (carcass weight) at $1.85 a pound.

The phone calls and letters the past two weeks about beef seem to indicate that people are reaching for one thing and expecting another as a bonus: naturally produced and better tasting food. It's perfectly understandable to want food as natural as possible, and some foods will taste better as a result. Nothing, after all, beats the taste of a cob of corn grown in your own backyard, plucked from the stalk and cooked within 10 minutes. Your own tomatoes, beans, even potatoes might taste better from your garden. But it isn't always so with all products - beef for one.

You can raise beef the way the Cosacks do, sparing no effort and expense, but, if you do not age that beef well, it probably won't taste any better than the supermarket beef glistening on the shelves under plastic wrap.

And when I say "well-aged," I'm talking about hanging a side of beef until the outside skin is black and you have to scrape off the mould with a knife - a minimum of 21 days for my money - and there are places in the U.S. that age it up to eight weeks.

I know of one butcher shop in Toronto - there may be others but there are far too many who don't bother - where they take the time to age beef well, where I have seen the mould and I have tasted the difference.

It's Bruno's on Avenue Rd. And it's expensive. But it's expensive to age beef properly. For one thing, when you hang beef for a long time, it loses up to 10 per cent of the carcass weight. Then you have to cut off the blackened skin and mould, reducing the carcass weight further. And finally, the butcher has to carry the expense of keeping the beef hanging around in the coolers without generating any money. But for me, it's worth it once in a while.

Drumdoch Farm is owned by University of Toronto professor Bruce Conchie. He told me that through trial and error he has found the 14 days aging is optimum for tenderness because his cattle are yearlings. The corn feed produces the good taste. And besides, his customers love his beef and customers are always right. As I said, I haven't tasted Drumdoch Farm beef, so I can't really comment. The only thing I emphasize is the better taste of well-aged beef. Find a butcher who does it right because, until you do, you will never know how good beef can actually be. Dishy contest

Live east of the Don River, in East York or what is known as the Eastern Health Area? Then you can enter the "single dish supper" recipe contest being held by the City of Toronto's public health department.

If you have a good recipe for a casserole, stew, salad, soup or a wok stir-fry - anything that constitutes a single dish supper - you can win a prize. (All entries win a prize.) The recipe should contain foods from three of the four food groups; milk and milk products, meat/fish/poultry, breads and cereals, and fruits and vegetables. The recipes should also be low in fat, sugar and salt, be easy to prepare and inexpensive. Deadline is March 14, and the recipes should be sent to Recipe Contest, Public Health Nutritionist, Borough of East York Health Unit, 550 Mortimer Ave., Toronto, M4J 2H2. Or to the Department of Health, Eastern Health Area, 815 Danforth Ave. 2nd Floor, Toronto, M4J 1L2. Or you can phone for more information, 461-8136 or 463-5977. Date change The Kitchen Door cooking class on sauce making led by Gunther Schubert had to change its dates. The class starts tonight and goes again March 19 and 26. If you had planned on learning the fine art of Bearnaise and other great fattening sauces, phone 294-0676 now.

Toronto Star (ON)
FIN
FOOD, Wednesday, March 5, 1986 1264 mots, p. E13

Frozen food counters offer up summer's bounty

Elizabeth Baird

There's been so much emphasis on fresh produce in the past few years that readers may be unaware of big changes at the frozen food counters.

Juice bins are chockablock with drink concentrates from cranberries, grapes, apples, blueberries, strawberries and raspberries, as well as the zippy breakfast citrus faithfuls.

On the vegetable side, the old quartet - peas, carrots, corn and beans - must be maintaining their admirers. The bags they come in keep getting bigger. No matter what the size, though, the vegetables are free-flowing and the cook who counts on the ready-for-the-pot vegetables for convenience can remove as much as is needed for one meal.

For singles or doubles, there's a lot to choose from, too - and in much smaller bags or boxes to guarantee variety. There are tiny perfect carrots, young baby beans, okra, fiddleheads, white whole kernel corn, buttered and sauced vegetables and Japanese and Chinese varieties with soy sauce. Producers have kept up with trends by also including microwave cooking instructions.

Three little letters - IQF - have transformed frozen fruit. They stand for individually quick frozen, and they bring free-flowing whole berries to the table looking and tasting almost as good as fresh. Because IQF fruit comes without heavy sugar syrups, it's suitable for cooking and calorie-reduced diets. I have dipped into the frosty produce this week to help readers make the most of our best frozen foods. Blueberry Coffee Cake If frozen blueberries are blended into a batter containing baking soda, their juices will color the batter blue. To avoid this and still enjoy blueberry coffee cake in the winter, thaw the berries, reserving any juice for another use, pat them dry on paper towels and spoon a middle layer of them into the batter. The IQF berries keep their shape and taste despite this slight loss of juices. This recipe is adapted from one in Frozen Foods, produced by the Canadian Frozen Food Association and Agriculture Canada. 2 cups frozen wild blueberries Topping: cup firmly packed brown sugar

1/2 cup chopped pecans or freshly shelled walnuts 2 tbsp all-purpose flour

1/2 tsp cinnamon 2 tbsp melted butter Batter:

1/2 cup soft butter 1 cup granulated sugar 1 tsp vanilla 1 tsp grated orange rind 3 eggs 2 cups unbleached all-purpose flour 1 tsp baking powder 1 tsp baking soda

1/2 tsp salt

1 1/4 cups sour cream

Let blueberries thaw in a sieve; spread out in a single layer on paper towels and pat dry. Grease a 10-inch spring form pan. Set both aside.

In a large bowl, mix together the dry ingredients for the topping - brown sugar, pecans, flour and cinnamon. Drizzle butter over the top and stir with a fork to blend evenly. Reserve.

For the batter, cream the butter and sugar until creamy; beat in the vanilla, orange rind and the eggs one at a time. Stir together the flour, baking powder, soda and salt. Add a third of these dry ingredients at a time to the batter, alternating with the sour cream, half at a time. Spoon half the batter into the cake pan, add an even layer of blueberries and the remaining batter. Sprinkle the nut topping evenly over batter. Bake at 350 degrees F for 60 to 65 minutes, or until cake has risen in a fragrant nutty dome and a skewer inserted into the middle comes out clean. Let cool on a rack for 10 minutes before removing sides of pan. Serve while still warm from the oven or let cool completely and keep for 3 or 4 days. Makes 12 slices. Winter Corn And Pepper Salad

Vegetables with a firm outer skin, such as corn kernels, resists the tendency to the mushiness so common in frozen vegetables. Whole kernels, either yellow or white or a mixture, marry beautifully with chopped green onions, peppers and a spicy vinaigrette to create a salad that's a real mouthful of texture and taste. Serve with any grilled fish or meat, especially burgers. 4 cups whole corn kernels, thawed (about 1 lb/500 g) 1 1/4 cups diced green pepper, or a mixture of green and red cup finely sliced green onions, green and white parts cup each black olives and celery

1/2 cup vegetable oil

1/4 cup white vinegar

3/4 tsp salt

1/2 tsp each dry mustard and cumin

1/4 tsp freshly ground pepper and paprika Generous dash hot pepper sauce

1 clove garlic, minced

In a large bowl, stir together corn, peppers, onions, olives and celery. Separately blend together dressing ingredients - the oil, vinegar, salt, mustard, cumin, pepper, paprika, hot pepper sauce and garlic. Drizzle over vegetables and mix in well. Taste to adjust seasoning if serving immediately. If making ahead, cover, chill and adjust seasoning before serving. Serve in a lettuce-lined salad bowl. There's enough here for 6 plentiful servings. Double Raspberry Preserve Frozen raspberries and concentrated raspberry juice double the berry impact in this easy-to-make jam. 2 300-g pkg unsweetened frozen raspberries, regular or IQF 1 250-mL can frozen raspberry juice (beverage base)

1/4 cup lemon juice 6 cups granulated sugar

1/2 170-mL bottle liquid pectin

Place raspberries and juice in a large heavy-bottomed saucepan and let thaw. Crush berries. Add lemon juice and sugar; bring to a full rolling boil over high heat, stirring constantly. Boil for exactly 1 minute. Remove from the heat and immediately pour in the pectin, stirring all the while. Skim off foam and continue stirring and skimming for 5 minutes. This five minutes cools the preserve and sets the fruit evenly in the jelled raspberry juice.

Pour into hot sterilized jars, leaving 1/2 inch headspace. Cover with a thin layer of melted paraffin wax, tilting and rotating each jar to extend the seal up to the rim. Let jam cool completely and pour on a second thin seal, tilting the jars again. Cover with clean lids and store away from heat, damp and light. Makes 6 (250 mL/8 oz) jars, plus a taster. Small Batch Strawberry Jam Even with exotic fruit bases and liqueur additions, good old strawberry jam remains the buyers' choice in Metro specialty stores. Here's how to make your own from a 1 kilogram bag of IQF strawberries. I recommend the York brand. 1 kg (2.2 lbs) whole strawberries

1/4 cup lemon juice

4 cups granulated sugar

Pour strawberries into a large heavy-bottomed saucepan. Let thaw; crush about a quarter of them. Add lemon juice, bring to a simmer and cook gently for 30 minutes, stirring frequently. Measure and combine with an equal volume of sugar (about 4 cups).

Bring to a full rolling boil and boil hard for 5 to 7 minutes or until jam sets. Test by dropping a small spoonful on to a chilled plate. If the surface sets and wrinkles when you run your finger through the jam, it is ready. Remove from the heat, skim off foam and stir for 5 minutes to cool the jam slightly. This slight cooling ensures an even distribution of whole berries through the softly set strawberry liquid.

Pour into hot sterilized jars, leaving 1/2 inch headspace. Seal immediately with a thin layer of melted paraffin wax, tilting the jar to extend seal to the rim. Let jars cool completely and add a second layer of wax similarly applied. Cover with clean lids and store in a cool, dark and dry place. Makes 4 (250 mL/8 oz) jars, plus a taster.

Toronto Star (ON)
FIN
LIFE, Wednesday, March 5, 1986 777 mots, p. E11

Beat winter blahs with a brunch

When the temperature hovers at freezing and the real spring weather seems far away, it's a good time to entertain with an informal brunch or breakfast.

Omelettes, quiche, pancakes, sausages, waffles, muffins, croissants and piping hot beverages - these are the kinds of foods traditionalists look for at the modern brunch, often more of an early lunch than a late breakfast.

Serving a brunch is an easy way to entertain, but whether you plan several dishes or just a few, the table should be bright and attractive with colorful china, pretty napkins, and place mats. A small bouquet of flowers or a bowl of fresh fruit makes a nice centrepiece that hints at spring's arrival just around the corner.

The following brunch recipes have been kept very simple by using some convenience foods and shortcuts. They're ideal for the working person who enjoys socializing without spending hours of preparation to do it. The brunch can be served buffet style so guests may help themselves. It is up to the host or hostess to provide suitable nibbles, condiments, and relishes and to add more main dishes and desserts if desired. The following recipes will provide ample food for eight. Clam Juice Stinger 2 7 1/2-oz bottles clam juice, chilled 2 12-oz cans vegetable juice cocktail, chilled Hot pepper sauce to taste 2 tbsp lemon juice Ice cubes (optional)

Lemon slices or garnish wedges

In a medium pitcher, stir juices and hot pepper sauce. To serve, pour into chilled six-ounce glasses or cups. Add ice cubes, if desired. Garnish with lemon. Makes 8 5-ounce first-course servings. Ham And Cheese Strata 6 to 9 slices white bread, quartered 1 lb ham, bacon, or sausage, cooked and chopped

1/4 lb Monterey Jack cheese, grated

1/4 lb sharp Cheddar cheese, grated

1/4 lb mushrooms, sliced

1/4 cup onion, chopped 6 eggs 3 cups milk

1/2 tsp salt, optional

Grease a 9- by 13-inch baking dish. Place bread on bottom of dish. Layer meat, cheeses, mushrooms, and onion. Combine eggs, milk, and salt in mixer or blender container and pour over top. Refrigerate overnight. Bake at 350 degrees F for 30 to 45 minutes or until centre is set. Serves 8. Bang-up Baked Beans 2 tbsp salad oil 3 medium onions, chopped 2 medium green peppers, chopped

1/4 cup packed brown sugar 4 28-oz cans baked beans in New England-style sauce 4 tsp chili powder Salt to taste 1 tsp oregano

2 cups coarsely crumbled corn chips

Preheat oven to 350 degrees F. Grease a 9- by 13-inch baking dish. In a 10-inch skillet over medium heat, in hot oil, cook onions and green peppers with brown sugar until tender, about 10 minutes. In a baking dish, combine onion mixture with beans, chili powder, salt and oregano. Mix well. Sprinkle with corn chips. Bake 45 minutes or until hot. Makes 12 1-cup servings. Cherry Coffee Cake 1 3/4 cups all-purpose flour, divided

3/4 cup sugar, divided 1 tsp double-acting baking powder

1/4 tsp baking soda

1/4 tsp salt 10 tbsp butter or margarine, melted, divided

1/2 cup milk 1 egg 1 tsp vanilla extract

1/4 tsp almond extract

1 can (21- or 22-oz size) cherry-pie filling

Preheat oven to 350 degrees F. Grease and flour 9- by 9-inch baking pan. In large bowl, with fork, mix 1 1/4 cups flour with 1/2 cup sugar, baking powder, soda, and salt. Add 8 tablespoons butter, milk, egg, and vanilla. With spoon, beat until well mixed. Pour batter evenly in pan.

In small bowl, with fork, combine 1/2 cup flour, 1/4 cup sugar and remaining 2 tablespoons butter until mixture resembles coarse crumbs. Sprinkle half on batter. Stir almond extract into filling. Spread over batter, then sprinkle with rest of flour mixture. Bake 1 hour or until top is light golden. Cut in squares. Serves 8 to 9. Party Meringues 1 egg white 2 tbsp frozen fruit punch concentrate, thawed Pinch of salt 6 tbsp sugar

1/2 cup canned flaked coconut

In medium bowl with rotary beater or electric mixer, beat egg white, punch concentrate and salt until stiff peaks form. Begin adding sugar 1 teaspoon at a time, beating well after each addition. When sugar is well dissolved and mixture very stiff, fold in coconut. Drop in a swirl from tip of teaspoon on to very well-buttered cookie sheet about one inch apart. Bake in preheated 250 degree F oven 25 to 30 minutes or until each swirl is firm and lifts easily with spatula. Cool on plate. Makes about 20.

Toronto Star (ON)
FIN
BUSINESS TODAY, Thursday, March 6, 1986 544 mots, p. E6

Former poison pill Burns Foods draws 100 serious suitors

John Spears Toronto Star

It was called a poison pill less than a year ago, but now that it's up for sale, the selling agents say they've received more than 100 serious inquiries from potential buyers for Burns Foods Ltd.

A surprise entrant in the list of suitors now is Cargill Ltd., part of the big privately owned grain and meat company based in the U.S.

What's still unknown, however, is whether Burns will be auctioned off in the first round, whether it will be broken up and sold in parts, or whether it will fetch anything close to the $125 million that Union Enterprises Ltd. paid for it last year.

Union swallowed Burns during its futile bid to fend off an unfriendly takeover from Unicorp Canada Corp.

On the block

Unicorp won anyway. In January - after no offers good enough to accept had been received for Burns - the company asked Merrill Lynch Canada Inc. to put Burns on the block.

There's lots to sell, including the meat-packing assets of Burns Meats Ltd., Palm Dairies in Western Canada, vegetable oil maker Canbra Foods and food service company Scott National Co.

Unicorp has let its distaste for Burns show. Unicorp doesn't want food companies with their big sales volumes, narrow profit margins and competitive environment.

It was sharp disagreement over the role of Burns that led to the departure of former Union Enterprises chairman Darcy McKeough a few months after the Unicorp takeover.

McKeough wanted to hold on to Burns and build it up. Unicorp wanted to sell. McKeough lost his job over the issue.

Now that Burns is up for sale, Merrill Lynch has to figure out how to get the most for it.

Alan Crosbie of Merrill Lynch won't comment on the progress of the sale except to say it's proceeding well, with more than 100 inquiries.

One source says Merrill Lynch wants to consider bids first for the entire company. If that doesn't result in a satisfactory deal, they'll offer it in pieces.

Cargill acknowledges that it has entered the lists for Burns.

It is the Canadian subsidiary of the huge, privately owned U.S. company of the same name.

In Canada, it concentrates in the grain, livestock feed and seed business.

The U.S. parent, as well as being one of the world's big international grain merchants, also owns a big U.S. meat packer, Excel Corp.

That provides an intriguing fit with Burns' Canadian meat and oilseed operations.

Cargill spokesman Ian Gillies won't say whether his company wants all of Burns, or only a part.

The bidding for Burns has reached a hiatus, Gillies says: "Everything right now is in kind of a holding pattern."

Palm Dairies is widely regarded as one of Burns' most attractive pieces, but Cargill isn't currently in the dairy business.

Two possibilities

Both John Labatt Ltd. and Beatrice may well be interested in the dairy. Owning Palm would give Labatt a coast-to-coast dairy business in Canada.

Beatrice is also a dairy company, part of the huge U.S.-owned Beatrice food and consumer products conglomerate that produces everything from milk to Playtex underwear.

The question with Labatt and Beatrice is whether they'd want anything outside the dairy.

Toronto Star (ON)
FIN
ENTERTAINMENT, Friday, March 7, 1986 930 mots, p. D5

New restaruants already blooming for spring season

Peeter Tammearu

Just as winter is beginning to lose its grip (we've been pretty close to that, too), we notice that new restaurants have been opening, emerging from the snows like crocuses in a garden. Another season begins.

In terms of dining, last year was a year for firsts: the opening of this city's first restaurants of one kind or another or that chef's first place of his very own. It seems this is a year for second helpings - as many of the new restaurants are second ventures for the owners of already successful establishments.

Just a few weeks ago, Jean-Michel Centeno, owner of the elegant Auberge Gavroche, opened Les Colonnes, a smart, downtown bistro. It's already crowded, so make reservations.

This is a restaurant that is trying to do many things. Its downtown location in a glassy office building makes it an obvious choice for lunch (and there is even a take-out counter, if you have no time). Its proximity to theatres attracts an early evening crowd, but it is also a pleasant place for a leisurely dinner.

The space is a lovely one, an interesting manipulation of a location that you might have thought unpromising. Floor-to-ceiling windows create a light and airy atmosphere. Pillars and balustrades of a pretty, sandy-rose color and some artful draperies conjure up images of a Mediterranean palazzo. A display of forsythias and lilies at the entry and some decorative canvases on the walls add nice touches.

The elegant, but informal, design has some drawbacks. The room is fairly small and the tables are crowded between the open kitchen, the bar and an entrance that sends wintry blasts of air into the room whenever the door is opened.

The path to the washrooms is labyrinthine: Take along some bread and mark a trail of crumbs you can follow back.

The china and cutlery are lovely but seem out of place on the bare tops of uncovered tables that wobble horribly.

The menu is a considerate one in that it offers a selection of dishes of various sizes - some light, some substantial - making it possible to lunch or graze or dine. There are omelettes, pasta, warm salads and a variety of meat and seafood entrees prepared on the grill.

Starters include steamed clams with tomato and fennel ($5.50) - a healthy portion of plump bivalves with bits of pale, winter tomatoes. Very little of the spicy, licorice flavor of the fennel can be discerned in the somewhat bland broth. Mussels Les Colonnes ($6.25) are prepared in a rather similar manner.

Baked onion soup with apple ($3.25) is more like a grilled cheese sandwich on top of some braised onions, because there is next to no liquid in the immense bowl. The little bits of apple are a nice idea - an interesting foil to the onions, with a complementary sweetness - but more of them would be better.

Heavy-handedness also spoils a chicken and sweetbread pate ($3.75). The two ingredients work well together and the texture is delightful. But an overabundance of peppercorns overpowers their flavors and undoes the subtlety.

The grilled items are done with care. A filet of beef ($9.50) was accompanied by a choice of a sauce of red wine with rosemary or (eek!) something to do with a reduction of raspberry vinegar. The frites, a knowledgeable companion informed me, are not on the level of the famous ones at l'Entrecote (the uptown Auberge Gavroche's upstairs).

The centrepiece of the menu is an offering of three French regional classics. The best of them, a wonderful dish that few other restaurants offer, is tripes a la mode de caen ($8.50).

Tripe is the stomach lining of cows or other ruminants. I have never understood the aversion many people have to it. Here, the thin, pale, delicious strips are cooked in a wonderful, peppery stock until they have the slithery texture (and luscious look) of fat rice noodles. Carrots and onions add sweetness to the beefy flavor. Plain boiled potatoes are the perfect accompaniment.

Cassoulet de Castelnaudary ($8.50), however, has started to appear quite often on menus. Authenticity is always a problem.

Nevertheless, the version here is a sizeable casserole (really sufficient for two) of white beans with hefty amounts of sausage, some duck and what appeared to be slices of commercial cooked ham. The texture is a little soupy, but the flavor is excellent. Missing, however, is a good, solid crust - that pretty counterpoint of textures that is one of the most attractive features of the dish.

Wonderful desserts are arranged on a trolley, which is wheeled (with some difficulty) around the room. The service is absolutely elegant and precise. But to save confusion, if you're off to a show later, tell the waiter. Otherwise he'll suspect that - like everyone else - you'll want to linger.

We hear that the menu will change with the seasons and feature whatever is freshest and available. And we look forward to lingering here often. With a $14 litre of house red - a nice French Duboeuf import called "Cuvee de l'Amitie" - dinner for two, with tax and tip, cost only $51.84. (Wonder if that's a trend?)

* Table for Two Les Colonnes 70 University Ave. (At Wellington) 979-1666

French regional and bistro cuisine; seats 70; entrees $6.50 to $10.50; open Monday through Friday noon to 10 p.m., Saturday 6 to 11; closed Sunday; full licence; no wheelchair access; valet parking available; takes major credit cards.

Toronto Star (ON)
FIN
LIFE, Friday, March 7, 1986 332 mots, p. F2

Diet linked to cancer of the liver

Canadian Press

From Canadian Press

Two Canadian researchers have shown that a dietary deficiency can cause liver cancer in rats and believe their findings might one day help explain why there is a high rate of such cancer in Third World countries.

Amiya Ghoshal and Emmanuel Farber, pathologists at the University of Toronto, say they found that rats developed liver cancer or pre-cancerous lesions over a two-year period when their diets lacked a nutrient called choline and an amino acid called methionine.

The researchers believe a similar deficiency exists in the diets of many in the Third World, where liver cancer is prevalent. Rare in North America, liver cancer is the second-most common human cancer in the world.

Cancer-causing agents

Their study, which the researchers say is the first to show that a dietary deficiency is linked to cancer, is also significant in that it explains how cancer develops without cancer-causing agents. Other studies linking diet to cancer have shown how cancer develops when caused by chemicals.

Ghoshal and Farber studied 90 rats. Forty-five were fed a diet that did not contain known cancer-causing agents or choline, a nutrient found in the cell membranes of all foods, which prevents fat from depositing in the liver. The diet was also low in methionine, an amino acid found most commonly in meat.

In the second year of their study, 23 of the rats with the special diet developed liver cancer. All 45 had pre-cancerous lesions in the liver.

'Free radicals'

Another 45 rats were given normal diets that didn't contain cancer-causing agents. None developed liver cancer or lesions.

Ghoshal and Farber say that a lack of choline and a low amount of methionine allowed so-called "free radicals," dangerous atoms with unpaired electrons, to generate in a rat's liver cell. Those free radicals then enter the nucleus of the cell and attack the DNA, the body's blueprint of genetic characteristics. The damaged DNA is believed to reproduce into pre-cancerous cells.

Toronto Star (ON)
SAT
MAGAZINE, Saturday, March 8, 1986 809 mots, p. M2

Come on up and see my collection of passion fruit

Ben Wicks

LONDON - LONDON - It was raining again. The crowds that jostled each other as they made their way down Oxford St. hardly gave Stanley Green a second glance. This was hardly surprising. Stanley had stood holding his board in this area for almost twenty years and most people had by now read the message. "Less Lust From Less Protein."

"Good afternoon," I smiled and ducked my head in order to see his face under the board.

"It ain't really, is it?" His eyes twinkled.

"Can you tell me what it is you're doing?"

"I am warning the people about the dangers of having too much passion."

"Less protein is the answer?"

"That's right. Eight kinds of food are to blame. Meat, fish, birds, cheese, peas, beans, buts and eggs. These are the ones you should have less of ... the ones that cause passion."

"Are you talking about passion in the loving sense?"

"Of course in the loving sense. What other kind is there?"

"So if we eat these kinds of food we're not going to be as passionate?"

"No, no, no. That's wrong. If we eat less of these we will be less passionate."

"So these are good for us if we want to get passionate."

No, no, no. They're not good if you want to get passionate. We're already eating too many of them and that's why we're too passionate. We only have a certain capacity for passion. Our stomachs are only so big. So we've all got to restrict ourselves."

"I'm sorry, I don't quite understand. Are you saying we're all too passionate?"

"Right." His eyes suddenly turned upward as he fought for the kind of patience needed to talk to some of the idiots he meets during his working day. "If we have too much passion we have too much lust. If we restrict our intake of the foods I'm telling you about, it will help bring down the feelings of lust."

"Now I've got it. If we eat too much of the food that you mention we will become lustful."

"Well, normally the position is that we're already eating too much of it and consequently are already too lustful."

"Some people may feel that the information you're giving them will be useful in other ways."

"If anyone reading your story thinks that this is a way of getting lust, they're making a big mistake."

"They might think that."

"Then they're wrong."

"In fact a lot of people reading this will think this is just the food they're going to feed their girlfriend the next time they take her out."

"Well I think that the kind of person who would feed her that kind of food just so that it would be easier to get her to sleep with him is a scoundrel. Sexuality belongs in marriage and that's why I'm doing this. If I thought that by doing this I would be encouraging more sex, I'd throw away my board."

"What made you start doing this?"

"I could see what a mess the world was in and realized that passion was the cause of it."

"What do you eat to control your passion?"

"I have porridge for breakfast, one egg a day and steamed vegetables. Of course I have a lot of fruit. Sometimes I smell meat and think how lovely, but since I got rid of that stuff I think the same about fruit."

"So tell me about your day."

"I get up at 6 a.m. and fix my board if it needs fixing."

"What kind of fixing?"

"Well the paper is easily torn and the repairs can take up to a couple of hours. The lettering is freehand."

"Then you leave for work?"

"Not really. I then finish off the booklets I've printed and stapled the previous night."

"So what time do you leave for work?"

"I'm out of the house by 10:30 a.m. and catch the train at 11. Before I get out of the underground I have some barley water with milk powder in it that I carry with me, then I head for Oxford Circus where I put the board together and start work."

"Do you always walk the same section?"

"I do. Between one Marks and Spencer and the other one."

"A lot of people have seen your board, then."

"Millions. More than 58,000 have bought the booklets."

"Do some people laugh at you?"

"Sure. But they come back and buy a booklet."

"How much are they?"

"Eleven P."

I gave him the money and thanked him for his time.

"That's what I'm here for and don't forget to spread the word. Or maybe they don't have lust in Canada?"

I didn't answer just in case I was talked into buiying a few thousand more booklets.

Toronto Star (ON)
SA1
MAGAZINE, Saturday, March 8, 1986 3022 mots, p. M1

The greening of a desert

Dawn MacDonald Special to The Star

The tomtom drums were beating louder and faster through the warm desert night. They cried out to the hundreds of villagers gathered now around them to remember once again the poetry of ancient memory.

And the people prodded forward those women among them who could dance these memories soaring out from underneath the drummers' hands. By day these women labored hard to provide for their families, but all burdens forgotten now, they entered the circle to answer the challenge.

First, the little girls, then the teenagers, then the married women, came forward in pairs. Shimmering and shaking in the candlelight. They moved with a 1,000 muscles no longer known to the European body. The little pieces of glitter in their hair and one their shoulders made them into African queens, their bodies meeting and surpassing the speedy surprises of the drummers' rhythms.

The crowd roared its pleasure and pressed in. But then a wicked-looking man with a devil's mask pranced forward, his whip lashing out on the ground, to scatter laughing villagers wherever he turned.

Transfixed, exhausted, I have been a part of this scene for hours. It is my last night of a first visit to the village of Chakal - one of hundreds of villages in the Filingue region of Niger, the landlocked francophone country in West Africa - and its inhabitants, Hausa-speaking subsistence farmers.

The whole show has in fact been a special display for the sake of visitors. Father Gerry McGuigan, the founding director of the Uxbridge, Ontario-based Institute for the Study and Application of Integrated Development (ISAID), has been coming here for 10 years. His work in the Chakal village represents the only Canadian voluntary development work in drought-stricken Niger and, lately, the multi-disciplinarian, village-based approach has been heralded as prominent among the "good news" stories of Canadian efforts throughout Africa. I have come to see McGuigan's work. I am a Toronto "Villager," a member of the 1-year-old organization that has twinned itself to the village of Gode in Ethopia with the idea of providing long-term support and awareness to the drought issue. It did not

take the Toronto Villagers long to discover ISAID, well-known to African environmental specialists at the University of Toronto. A slide show and talk from McGuigan last May provided the founding principles of our constitution.

Now students at University of Toronto's Scarborough campus were leading the way to twin Scarborough to the villages in the Filingue region affected by McGuigan's ever-expanding reach. The students' official launch is March 12.

Modelling themselves on efforts made last year by downtown University of Toronto students to challenge Toronto to twin with Gode, the Scarborough students have added many improvements.

"We felt ongoing student energy would be vital in mobilizing an entire community," said Felicia Knaul, 20, co-director of Partners in Village Development (PAVD), the organization that is leading the twinning operation. "But how do we ensure that the energy continues despite the annual student turnover?"

Through the help of Professor Rorke Bryan, the international development program director at Scarborough College, the students have incorporated PAVD as a registered charity and they have obtained from the university administration a permanent office base on the campus.

"Donors feel helpless," Felicia Knaul had told me in explaining PAVO's goals. "We want to give them a sense that their cheque has a very real effect. "To inaugarate the campaign on the Scarborough campus, the students organized a 'sand to soil' tree sale. In one day we raised $700, the money required to plant 135 trees for the Filngue villagers."

But what of the helplessness that comes from suddenly being in the midst of circumstances that challenge one's ordinary sense of competence? To be surrounded by people who seem to live easily and gracefully in hardship?

Nearly fainting in the noon day sun temperatures of 107 F degrees, the first day I arrived, I watched as elegant women in long colorful skirts swung 40 pounds of water on top of their heads and swished the mile or two home, gossiping all the way. I woke at 5 a.m. to the sounds of a village laboring for the day's meal, the sorting and pounding of millet, still done with pestle and mortar. I was a visitor to a way of life that had not changed in a 1,000 years.

Father Gerry had earlier warned me: "Forget about your intellect. Try to experience Africa directly. It's your only chance of getting anything right."

Ideas about the importance of villages in any aid delivery system had brought him to this community 10 years ago. He was then, at 50 years of age, well into his second career but the essence of the first one would always be with him.

He had been a teacher, a professor of economic history at Vancouver's Simon Fraser University. In the heady days of 1960s' student protest, he had established brilliant credentials as a New Age philosopher. In his typically self-deprecating style he told me how it started. Fed up with teaching students in groups of hundreds, he divided the classes into groups of sevens. He told them to read some basic texts and pursue any topic they wanted. On the final exam they were to ask their own question and then answer it. This approach became the New Arts I and then New Arts II that made Father Gerry famous in educational circles.

Later, his mind on Third World realities as a result of sabbatical travels through India, he founded ISAID. But unlike traditional do-gooders who arrive in the midst of the needy with preconceived notions of what's good for them, Father Gerry was determined merely to facilitate the process of change.

Development to him was not the mystery that many "poverty bureacrats" made it out to be. "It's the introduction of new ideas to people who are ready to use them. If the new ideas do not take into account all aspects of a people's culture - economic, social, historical and theological - they will never be accepted."

First the New Ideas exporter must get himself to the place where they are needed most. In Third world countries, especially Africa, that place is the village. To Canadian donors - the 700,000, for example, who gave $40 million last year to the African famine and drought crisis - this may seem obvious but in actual fact many Western voluntary "field" workers work as teachers, bureaucrats and advisers in larger urban centres, enjoying the comforts available to only a tiny minirity of locals.

"Most Westerners simply don't have the strength, emotionally or physically, to live in these situations - certainly not over the long haul that is required to see any results. Any real field operation is plagued with the problems of their volunteers becoming bushed, leaving early or simply going native."

Like a grand impressario, McGuigan holds in his head every detail, every nuance, every shift in the endlessly shifting, interpersonal politics of his project workers. He is never so unflappable as in those moments he is being told by whatever new team is currently running the show in Chakal that his role is no longer required.

"I am the father figure. I give them something to work up against" he said, with his shy loner's smile. "But I am there to see that the thing continues - even when they very naturally must move on to other things."

Continuity, with its awesome requirement of patience, is the major ingredient in any Sahelian effort, according to McGuigan, but funding patterns of donors, private and public, make the likelihood of such commitment nearly impossible. "As a priest, I can count on bread and butter on the table. But we also need the long-term presence of professionals and experts to live in the village situation. We cannot ask them to do that without paying them."

Everything has contrived to make McGuigan's desert experience a lonely one. Through the process of elimination, he and his early partners, a climateologist, a botanist and a plant physiologist, chose Niger as the place to put into action the previous two years of formulating a new integrated approach to the desertification problem.

They cooled their heals in Niamey for nearly a year before gaining government permission to do a feasibility study in Chakal. Meanwhile, McGuigan fell ill with malaria and dysentery, nearly dying but for the care of French-Canadian Sisters of Perpetual Help stationed in Niamey.

Finally in Chakal, they spent 70 per cent of their day on sheer survival and it soon became clear that this challenge would have to be met before they would be in a position to help the Hausa.

The problem remains, but McGuigan, on a first tour through his Chakal work he dubbed Projet Tapis Vert (the Green Carpet concept is borrowed from the Koran) pointed out the "lavish" improvements awaiting volunteers.

Projet Tapis Vert is a stunning accomplishment: A demonstration village within a village. Even for me, decidedly unscientific, all difficulties in understanding the ISAID approach as outlined in its various project documents, instantly disappeared once I could see it all for myself.

Tapis Vert demonstrates the possibilities of new eco-systems realized with minor, feasible - economically and technologically - adjustments. A properly capped well provides the best drinking water in Niger. Running water is made possible through windmills and a diesel water pump that is fed by a biogas digester, which turns dung supplied by the villagers into methane gas.

A series of outstanding buildings in the dome and arch style - a guest house, a meteorological station, a literacy centre - use area clay and none of the precious local timber.

Live fencing and more efficient clay stoves also reduce the need for wood, while huge tree nurseries provide a 10,000-tree bank for reforestration. The more cost-efficient donkeys have replaced cattle for ploughing fields and commercial-sized vegetable gardens are adding important nutrients to local diets. Health education and literacy programs have helped to put the villagers in charge of their own information needs.

A communal grain mill helps villagers store surpluses from good harvests, protecting them from mercenary traders who come by with overpriced grains in lean times.

All of this has taken 10 years to realize. "I can't tell you how often all good sense urged me to give up," said McGuigan.

Added to the endless adjustment problems of the volunteers - "It usually takes them six months just to stop going around in circles and start focusing," said McGuigan - has been the fatalism of the villagers themselves.

"We had to first convince the villagers that the drought was their problem, not ours," said McGuigan. "Nothing moved ahead without their full participation. Any services provided for them . . . had to be paid for - if only through barter."

McGuigan's micro struggle in one village seems to have mirrored a decade of drama for the entire country, grappling hard for new solutions.

Ten years ago, the revelations of a famine in progress amid government corruption ended in a bloodless coup, the shelving of a democratic constitution nominally operative since the country's 1960 proclamation of independence and the provisional military government of General Seyni Kountche.

Like so many African countires, the aftermath of a colonial history had to be faced. Niger's legacy from France begins with the definitions of its borders, established early in the 20th century and bringing together people who shared tribal histories with Nigeria to the south, (the agricultural Hausas); Upper Volta and Mali to the west (the Songhai and the Zarma), the Saharan cultures of the north (the largely nomadic Tuaregs and Fulanis) and to the east, the Kanouri of Lake Chad, fishermen and salt producers.

Historically, the terms of the often-clashing relationship between nomadic herders and the sedentary farmers had been set by the fiercer nomads who saw the farmers as their dry-season source of food. Generally they traded for the food but they did not allow the farmers to become significant animal owners.

But France's governing policies favored the farmers and, after the introduction of the peanut cashcrop in 1930, took up fallow lands that had traditionally been used - and fertilized - by the dry season nomadic visitors.

As the peanut cropping in the south depleated minerals, major well-drilling in the northern pastoral areas after 1956 to increase livestock and provide new sources of cheap meat for the French market lead to widesprad over-grazing.

When the drought of the early 1970s hit, the stage had been set for the final blows to nomadic self-sufficiency. Their lifeline cattle dying in massive numbers, the once proud nomads had become refugees, flooding into southern urban areas for food handouts.

These handouts were provided by the international aid community. By the time of Kountche's coup in 1974, Niger had become a net importer of food (2,300 tonnes imported in 1973 compared to 1962 when 33,000 tonnes were exported and 5,000 tonnes imported).

Now a decade later, Kountche, the hardworking and internationally respected dictator has no time for nostalgic druthers about the nomads. A modest uranium boom plus bumper crops in 1983 had put Niger well on the road to recovery, but the 1984 drought slid the country back into its worst food deficit in history. Niger went back to the international community to ask for 350,000 tons of food.

A cabinet shuffle late in 1985 set the stage for an all-out agricultural strategy. In Kountche's vision, nomads and educated people alike should strive for food self-sufficiency. Through his recently created "Development Society," he sees the possibility of a new democratic form, an authentically Nigerien structure that would avoid the pitfalls of imported systems from both East and West. The village, and not the city, is where the action is.

* * *

Niger's preconditions to the recent drought put it well into the category of "most affected." Only about 12 per cent of the country's territory, about the size of Quebec, is fertile. The rest belongs to the ever-advancing desert and its "shoreline," known as the Sahel. The average rain shortfall is now at 20 per cent and the Niger River, considered the resevoir of West Africa, is nearly dry.

Over 80 per cent of the population are rural with an adult literacy rate of 12 per cent. Even so the population of the capital, Niamey, has more than quadrupled over the past 20 years, filling up with economic refugees whose land no longer supports them.

But other drought countries, such as Ethiopia and the Sudan, with their additional internal power struggles resulting in large numbers of refugees, have taken the media spotlight, obscuring the more positive efforts of Niger. The Nigerien government, considered to be among the most stable and progressive of African countires, has reacted to its crisis by preferring to go back to its own drawing boards.

"We are a proud people even though we are struggling for our very survival," said planning minister Almoustapha Soumalia, his flowing white and pale blue traditional robes crackling as he escorted us into his austere Niamey office. The only decorations on his wall were blown-up photos of ISAID's Chakal gardens and reforestration projects.

Soumalia's office will orchestrate the coming years of Niger's "Development Society" a strategy which puts newly established village committees throughout the country into direct communication - and positions of influence - with policy-makers in the capital.

"We want to create a structure that will help other Sahelian countries begin their own long-term solutions. We already have many visitors from these countries coming to have a look. And when they come, we point to ISAID's work in Chakal as the best example of where we are going."

The government's "Development Society" with its village level councils was exactly what McGuigan needed to spread Chakal's experience to neighboring villages. In the past two years, villagers and volunteers have come together. McGuigan gives full marks to the current volunteer group headed by engineer John DeMarco for pulling off a quantum leap in achievements and putting the project in a position for a major expansion phase.

Already reaching out to 14 communities in the Chakal region, the project will extend to 25 more in the next two years for a total population of about 20,000. ISAID's proposed budget for this phase is about $1.5 million, bringing the total cost over a decade to about $2.5 million - $10 per person per year.

* * *

Lately McGuigan's odyssey has been less lonely. Last fall, when the Scarborough students approached him with the possibility of challenging their community to twin with Filingue, the teacher in him came alive again.

Barely a week has gone by without a meeting between the students and McGuigan. In preparation for the March 12 launch - the official challenge to the rest of Scarborough to join in on Filingue's behalf - Canadian Indian artist Maxine Noel and designer Theo Dimson got together to design an official four-color flagship poster, "Seeds for the Future" depicting village life in Chakal.

For McGuigan, many cherished dreams are starting to come true: A whole batch of students who will finally take the time to figure out what's important about development work. He looks forward to the time when some of them will be ready to join him in Niger. Meanwhile, with Scarborough accepting the students challenge, he may find himself at last with a private donor base to help institutional funding he has sought from the Baslian Fathers and the Canadian International Development Agency. For the students preparing themselves for careers in Third World development, the effort has already paid off in strictly educational terms. "Very soon, we are going to need skills you can't find in books - how to work together, how to deal with a minor crisis every five minutes," said Knaul of the Partners in Village Development. "Though PAVD we are learning fast about how to stay true to the real spirit of development." * Enquiries and donations should be to Partners in Village development, Scarborough Campus, University of Toronto, 1265 Military trail, Scarborough, Ontario, M1C 1A4; telephone (416) 284-3242.

Toronto Star (ON)
SA1
LIFE, Saturday, March 8, 1986 1256 mots, p. L11

Goodbye diet, hello Stout Clout Fastest growing fashion segment women's clothes size 14 and up

Stephanie Mansfield The Washington Post

Let us now praise the plump woman.

Also known as La Femme en Plus. La wide load. Everything you always wanted in a woman, and more.

For years, ample women have been the butt of jokes. Joan Rivers made a career of savaging the pre-Betty Fordian Elizabeth Taylor. ("Mosquitoes see her and scream, 'Buffet!' She pierced her ears and gravy ran out.")

But now, the zaftig look is back, bigger than ever. We're talking Reubenesque, as in the sandwich. Double-decker dames.

Vogue magazine recently hit the stands with a 33-page advertising supplement celebrating the larger-sized woman. For the first time in its 94-year history, the fashion bible is acknowledging what women have known all along: None of us looks like Jamie Lee Curtis.

"Why would you want to devote your life to looking like her? Her whole day revolves around dieting," says Hara Marano, editorial director of the Fashion Plus supplement and a size 20 herself. "There's more to life than a waistline."

Of course the magazine is merely cashing in on what merchants have known for years: 30 per cent of the female population wears size 14 or over. That's 40 million women. Or 80 million thighs.

"It's the fastest growing segment of the fashion industry," says Jere Daniel, the supplement's publisher. "The reaction has been extraordinary, not only from the fashion industry but from advertisers as well. There's been nothing like it."

Daniel, who said he sold the full-page ads at the regular Vogue advertising rate ($27,500 U.S. for full-color page, $19,000 for black and white), is already planning an even larger supplement for the September issue praising the fat pack.

"They're not fat," Daniel says. "I would call them large. And large women can be beautiful."

Bill Fabrey, chairman of National Association to Aid Fat People, flipped through his advance copy of Vogue and proclaimed the supplement "a good beginning." But Fabrey has a problem. The models are too thin.

"These are not fat models," he complained. "These fashions stop at size 22 or 24. What about the other 10 million women who are heavier than that?"

Fabrey, who appeared recently with other fat-loving men on the Sally Jesse Raphael syndicated talk show, says his wife, for example, is a size 52. She weighs more than 300 pounds.

"I'm attracted to curves and softness and size," he says. "For lack of a better term, we call ourselves fat admirers."

Fabrey says he's impressed "by big things" - including ocean liners, steam engines and the George Washington Bridge - and he prefers that people call a spade a spade. "We don't like to use euphemisms like ample-figured, or plus sizes. The word is fat."

And the word, in the fashion industry, is spreading.

Says Marano, firmly: "There is fashion after size 12."

"Why can't we manage to be proud of our large bodies? Why can't we altogether grasp the fact that there might be something of a positive nature in the very fact of fleshly existence? What, we say? Woman's abundance, her fullness of body, her potbelly and . . . her big thighs regarded as beauty? Somehow it remains very hard for us to imagine women fashioning an ideal image for ourselves that required us to be grand and voluptuous.

- Kim Chernin, The Obsession, Reflections on the Tyranny of Slenderness

For more evidence that fat is back, consider the following:

Oprah Winfrey, talk show host and Academy Award nominee for The Color Purple, is thinking about developing a line of "Oprah" clothing for "the larger lady."

"W" just proclaimed diets "out" and meat loaf "in."

The film Sugarbaby was hot. Perfect was not.

"The Refrigerettes" - Chicago Bears cheerleaders all tipping the Toledos at 200 pounds - were the toast of Super Bowl XX.

Is this the dawn of Stout Clout? "I think it's a movement," says Nancy Roberts, British radio show host and author of Breaking All the Rules, a new book celebrating the voluptuous woman. "Big women are beginning to get angry."

Roberts, sister of actor Tony Roberts, is a self-styled leader of the diet backlash. "I don't want to tell anybody to be fat," she says. "I just want to allow women the freedom to not worry about dieting. It's become a very destructive influence in women's lives."

Indeed, some women's magazines - concerned with the proliferation of eating disorders among young women - are telling their readers to relax. Last month's Mademoiselle, in a report headlined Skinny Girls Ain't Sexy, even offered advice about how to keep on those extra five pounds. The story, quoting a recent study conducted at the University of Pennsylvania, found that "men consider women with a little extra padding much sexier than women with stick thin figures." The article also notes that fat gives skin a more youthful appearance, prevents premature wrinkling, helps fight disease and is essential for healthy skin and hair.

Of course, it's still not healthy to look like Ling-Ling. But the trend is definitely away from the emaciated look of recent decades.

Designers like Laura Biagiotti, Givenchy, Gloria Vanderbilt, Albert Nipon and Belle France have tapped into the much larger-sized market. Even Diane von Furstenberg, famous for her tight wrap dresses, is reportedly considering expanding her line to include larger sizes.

Heavyset women no longer have to settle for what one fashion buyer calls polyester "hefty bags," thanks to the exclusive boutiques that have sprung up catering to the fat pack: "La Grande Dame," "Designer's Largesse," "More to Love," "Rubenesque."

And the over 14-size has begun showing up in advertisements and catalogues.

"For the last six years, there's been a consistently growing demand for models that are representative of the more general population," says T. Zazzera, director of the 12 Plus Division of the Ford Agency in New York, which has a stable of stately women, some weighing up to 200 pounds. "We're not really pushing fat," she says, "we're saying be the best you can no matter what size you are."

"Fashion lets us know what our culture expects us to be, or to become or to struggle to become, in order to be acceptable to it, thereby exercising a devastating power over our lives on a daily basis. The image of women that appears in the advertisement of a daily newspaper has the power to damage a woman's health, destroy her sense of well-being, break her pride in herself, and subvert her ability to accept herself as a woman.

- Kim Chernin

Hara Marano says she conceived of the Vogue Fashion Plus supplement because there was no attractive reflection of the larger woman in the media.

"From a number of directions, including the scientific one, there is a more comfortable attitude toward bodies. If only women could relax more about their size and love their bodies," says Marano. "Did you know that 20 per cent of college students suffer from some form of bulimia? I'm not saying that, researchers are saying that. We have to learn that slimness is unattainable and dangerous for a large segment of women.

"People are beginning to realize it's driving us crazy."

Not that crazy. No one is advocating the return of force feeding, and no one sees Miss Piggy as a serious threat to Miss America. But times have changed - and for once, the ample woman may have a certain edge.

Says designer Bill Blass, "The derriere may well become the erotic zone again."

Toronto Star (ON)
SUN
ENTERTAINMENT, Sunday, March 9, 1986 745 mots, p. G8

Facing a green-eyed monster

Lew GLoin Toronto Star

First and foremost, we are entering clich country again. We have for assistance The Dictionary Of Clichs, by James Rogers (Facts On File, 305 pages, $18.95 U.S.), a fine collection of clichs, by and large.

The resounding tautology in our first example "was locked into the language in 1483, as in this example from William Caxton: 'And such one is that weneth first and formest that often fyndeth her the last of all." If you are first, you are foremost, so why use it? No reason is given for the popularity of the phrase; it does roll trippingly from the tongue, however.

By and large, which we use to mean 'on the whole', dates from the time of sailing ships, when it was an instruction to the helmsman, to "steer close to the wind, but not so close that the wind may get around to the back of the sails, thus stopping the ship." By means 'in the direction of' and large, nautically speaking, is a wind that crosses the ship's course at a right angle.

Good writers, we are told, avoid clichs (like the plague?). Yet these overworked and banal expresssion were once fresh and sparkling. And they can be embroidered and improved on. Remember the Democrat Adlai Stevenson, who suggested that the Republican election slogan (given the number of scandals shaking the party) should be "Throw the rascals in." Stealing a phrase from George Will, we might remark that Leaf fans stick to their team "through thin and thin."

The green-eyed monster that figures in much romantic fiction comes from Shakespeare's Othello, wherein Iago, trying to make Othello distrust Desdemona, drops hints about her relations with Cassio: O beware, my lord, of jealousy/ It is the green-eyed monster, which doth mock/ The meat it feeds on . . . "The allusion is to cats and tigers and other green-eyed animals, which toy with their victims before eating them, just as a jealous lover may both love and hate his/her beloved."

Have you been happy as a clam? This implies a knowledge of clams that few of us possess. The old form of the words is happy as a clam dug at high tide. "Clams are dug at low tide, so the assumption was that any right-thinking clam would be in the best frame of mind when the tide was high."

Hair of the dog that bit you is ancient folk wisdom, meaning that a deliberate second experience can ease a bad first experience. The idea was expressed in Latin: Simila similbus curantur. A specific remedy for dog bite was hair from the dog that bit you. (There is no formula for obtaining it.) The dog hair (often burned first) was applied to the wound. A similar remedy is the belief that if you drink too much of a certain liquor one night, you should have a small amount of the same stuff the next morning.

In that same vein, in the doghouse is used to refer, usually in domestic problems, to being in one's spouse's bad graces. The book suggests that the figurative doghouse may have arisen from James M. Barrie's Peter Pan, in which Mr. Darling treats Nana, the Newfoundland dog who is the guardian of his children, rather badly. The children are offended and go away and Mr. Darling lives in the dog's house as penance.

Kick the bucket, meaning to die, has two origins - perhaps. In part of England, a bucket is not only a pail, but also a beam or yoke from which a slaughtered pig is hung by the hind feet. The other is that the bucket (the pail) has often been the means by which a person bent on suicide carried out the act, standing on a bucket, fixing a rope around the neck and then kicking the bucket. Red herring has an interesting history. A herring that is cured by smoking turns red. It also has a strong odor and hunting dogs were often trained to follow a scent by means of a red herring dragged along the ground. However, people opposed to fox hunting sometimes drew a red herring across the path of the fox; the dogs would give up on the fox and follow the herring's scent. Thus, Harry Truman in 1948 assailed charges of Communist influence over his government as "just a red herring to get the minds of the voters off the sins of the 80th Congress."

Toronto Star (ON)
SUN
NEWS, Sunday, March 9, 1986 389 mots, p. A8

Team embarks on expedition to North Pole using dog sleds

CP

FROBISHER BAY, N.W.T. - FROBISHER BAY, N.W.T. (CP) - A woman, seven men and 49 dogs have begun a journey to the North Pole over the treacherous ice of the Arctic Ocean.

The eight members of the Steger polar expedition, including two Canadians, left their final base camp near Ward Hunt Island, off the north side of Ellesmere Island, yesterday morning.

They are the first group since the early part of this century to try to reach the pole using only sled dogs for power.

The weather was sunny, winds were calm and temperatures were -45C to -48C (about -50F).

"They were really excited to get going," said Jim Gasperini, group co-ordinator in Resolute Bay.

"Ice conditions are better than expected and they've already cut a 10-kilometre (6-mile) track through the heavy ice while they were waiting for the airlift of supplies to be completed."

The 49 sled dogs are the key to the group's success or failure.

No monitoring

Unlike other polar expeditions of the past few years, the Steger trek is to be completed using only the strength and stamina of the animals and the conditioning, experience and intellect of the people.

The expedition will not be resupplied by air. Nor will reconnaissance teams monitor its progress.

A recent attempt by six women, including two Canadians, to reach the pole on skis was abandoned recently after 12 days because of severe weather. A Canadian member of the team was treated for frostbite.

Canadians on the latest expedition are Brent Boddy, 31, an Arctic expedition company operator in Frobisher Bay, and Richard Weber, 26, of Ottawa, a member of the national cross-country ski team.

Each of five dog teams is pulling a traditional Inuit sled loaded with about 600 kilograms (1,320 pounds) of food and equipment. They have 1,400 kilograms of seal meat for the dogs and more than 400 kilograms of food for the people.

It is expected that by mid-point, about the end of March, 25 of the dogs can be airlifted out.

One member is Ann Bancroft, 30, of Minnesota, who will become the first woman in the world to trek to the pole if the group is successful. The expedition hopes to reach the pole by May 1, the opening day of Expo 86.

Toronto Star (ON)
FIN
BUSINESS TODAY, Monday, March 10, 1986 343 mots, p. B10

Cattlemen bust latest meat deal with Europeans

CP

REGINA - REGINA (CP) - The Canadian Cattlemen's Association has rejected a trade agreement between the European Economic Community and the Canadian government.

The agreement would have limited the amount of European beef imports to 23.5 million pounds. But cattlemen at a board meeting here decided to exercise their right to turn down the deal.

Cattle industry

They now have to go before a tribunal and prove the European meat is

ubsidized and damaging the Canadian cattle industry.

"We feel we have a very strong case," said Gil Barrows of the association.

But it is a multi-million-dollar gamble. If the cattlemen lose, the door will be open to a flood of European beef imports, heavily subsidized by government money.

Two years ago when there were no controls on European imports, the federal government said Canadian cattlemen lost $50 million because of subsidized European beef.

The cattlemen's association estimates the European beef subsidy at $1.20 a pound.

Lynn Biggart, head of the Saskatchewan Stockgrowers Association, said the European offer to limit imports to 23.5 million pounds was much too high.

The unanimous decision was made after two days of discussion by the board behind closed doors.

The cattlemen's association will inform the federal Revenue Department of its decision and a temporary duty will probably be placed on the European imports for four months. The cattlemen will argue their case before the Canadian Import Tribunal during that time.

If they lose their case, the cattlemen would have to fall back on other controls such as the Meat Import Act, said Barrows.

Wide variety

"It can be used in a real jam," he said.

But the last time Canada used the act, in 1984, Europe threatened to retaliate against a wide variety of Canadian commodities such as tobacco, blueberries and whiskey. The Canadian government eventually backed down and agreed to let in 23.5 million pounds, upsetting cattlemen across the country.

The cattlemen decided after that decision to fight the imports themselves and launched the current countervailing action.

Toronto Star (ON)
FIN
ENTERTAINMENT, Monday, March 10, 1986 357 mots, p. C4

A beacon in the beach

Susie Lazaruk

We figured the odds were against finding a traditional menu with old-fashioned prices at a restaurant in the oh-so-trendy Beaches, but we got lucky at Nevada.

But its decor doesn't reflect the cuisine. Instead of red and white gingham tablecloths, clear glass plates covered the tables.

The small room is decorated in subtle tones of gray and peach, a style usually associated with meals consisting of unlikely combinations of exotic ingredients arranged on plates to resemble the art on the walls.

We were pleased to discover the menu offered such staples as spaghetti and meat sauce and canneloni.

We passed on the selection of homemade soups (five varieties) for the lighter antipasto.

There wasn't much to differentiate the primavera salad ($2.50) from the antipasto alla Ricky ($2.95). Both consisted of cauliflower, broccoli, and carrots in a light Italian dressing. The latter contained artichoke hearts, black olives, but the mushrooms mentioned in the menu seemed to be missing.

Fettuccine tutto mare, the most expensive entree at $7.95, was memorable because of the sauce: it was more a broth and generous enough to complement the tender shrimp, squid, clams and pasta.

We didn't fare as well with the manicotti ($5.95). The ricotta and spinach filling was dry and the tomato sauce watery.

The dessert case was chock-full of sweets that seemed to suit the surroundings: layered tortes and fruit cheesecakes, at $3.25 each. The cherry fru fru - rich with chocolate and cherries - and the baked blueberry cheesecake were both enjoyable and not cloyingly sweet. Dinner with tip and a bottle of red wine came to $49. - Susie Lazaruk

The Star's daily restaurant review

TABLE FOR TWO Nevada Restaurant 1963 Queen St. E. 691-8462 Italian cuisine; seats 42; open 5 p.m. to 11 p.m. Monday to Wednesday, 11.30 a.m. to 11 p.m. Thursday, 11.30 a.m. to midnight Friday, 5 p.m. to midnight Saturday, 11.30 a.m. to 10 p.m. Sunday; entrees $4.95 to $7.95; reservations accepted until 7.30 p.m.; full licence; major cards.

Toronto Star (ON)
FIN
NEWS, Tuesday, March 11, 1986 542 mots, p. A15

Fasting to remember what hunger is like

Bruce McLeod

Whoever said "You shall not live by bread alone" was speaking between meals. Without some kind of bread no one lives long. The most important meetings make time for people to stuff food into their mouths. We sit politely enough before linen and silver, waiting to be served. But deprive us of food long enough and we will scratch and elbow our way to bread as though to life itself.

A loaf of bread goes stale before one person finishes it. It's made to be shared. The word bread comes from an Old English root, meaning broken piece. A loaf is always broken. The word for the breaking is the one we use. Passing our bread is what distinguishes human eating from the scrambling of pigs at a trough.

A memorable cartoon shows a long dinner table. You and I sit at the near end, plates piled high, forks and knives poised. Our faces gaze, startled, down the table length which extends into the distance. Around it are thin and thinner faces looking up at us like Oliver Twist. The caption is simply, "Please pass the bread."

People without bread are not confined to foreign countries. They live in Toronto, and every Canadian city. There are more of them every year. More than 2,100 went to Stop 103 on Bloor St. in February, an increase of 110 per cent over February, 1985. We have become a nation of soup kitchens and bread lines.

Five years ago transients were the ones who needed food. Then people on social assistance joined the lines, followed now by those who work for minimum wage. With rents taking most of monthly cheques pegged well below the poverty line, there is no money left for food. Babies are fed on sugar water. Carbohydrate fillers replace vegetables and meat. Children go to school hungry, fall asleep and fail. Their parents get more diseases and die sooner than those who eat well. Meantime, with dignity and desperation, people line up every day for food.

The foodbanks do their best. They hand out bags of powdered milk, rolled oats, bread, carrots, tinned meat, peanut butter and wieners. Last month a worker from the Metro social services department visited a mother whose children were ill, with a week to go before another cheque. He found no food in the refrigerator or on the shelves. His request for emergency funds was refused. The worker himself collected food from Stop 103, and took it to the woman's home.

People who work in foodbanks are the first to say they are letting us all off the hook. High unemployment, niggardly social assistance levels and inverted social priorities have a terrible human cost. That cost is masked, not solved, by those who hand out bags of food.

Next Saturday there is a seminar on Hunger And Justice In Toronto at All Saints Church (Dundas at Sherbourne). On Sunday agencies and churches will hold an all-night prayer vigil at Metropolitan Church (Queen at Church). Fasting used to be common in Lent. Hungry people do the fasting now. Involuntarily. If we join them we may remember how to pass the bread. * Bruce McLeod is minister of Toronto's Metropolitan United Church.

Toronto Star (ON)
FIN
ENTERTAINMENT, Tuesday, March 11, 1986 401 mots, p. B8

A cheap flight to Paris

Zenia Lysyj Toronto Star

For a few hours, I was transported to a French bistro in the heart of Paris by entering La Bastille on St. Nicholas St., a small, cozy restaurant decorated with Lautrec prints on exposed brick walls.

We began our culinary journey with shrimp in garlic butter ($3.95) and the house pate ($3.25). The smallish and slightly overcooked shrimps were bathed in a buttery, not too overpowering, garlic and parsley sauce which titillated our taste buds.

The thick, pastry-lined slices of homemade duck and veal pate with pistachio nuts were accompanied by a creamy tarragon vinaigrette and sliced cornichons. The terrine was rich in flavor and could have used a dollop of dijon mustard on the side rather than the pungent tarragon sauce.

For our entrees we chose one of the specials of the day, veal sweetbreads and mushrooms en croute ($13.95), and rack of lamb with mustard sauce ($11.95).

The veal dish was served in a casserole capped with flaky pastry and filled with tender morsels of sweetbreads and sliced mushrooms in a flavorful veal stock and white wine sauce.

Succulent, tender rack of lamb arrived just as ordered - medium. The mild meat was blushing pink on the inside with a crusty, herbed exterior, and sat atop a pale yellow pool of mustard sauce.

Both entrees were accompanied by steamed snow peas with strips of red pepper, buttered carrots, steamed cauliflower flowerets and deep-fried potatoes topped with just the right amount of salt and scented with garlic.

We were too full for dessert but chocolate mousse, rum cake and fruit tarts are available.

Our only complaint was with the service. Only a few tables were occupied on this particular night but we felt ignored. Waiters should be more, rather than less, attentive when not busy. Total cost of the trip was $2,064.94. Oops! I mean, total for dinner for two with a bottle of Beaujolais Superior ($19.50) and tax and tip was $64.94. And you don't have to worry about a passport. - Zenia Lysyj

The Star's daily restaurant review

TABLE FOR TWO La Bastille 51 St. Nicholas 961-1774 Lunch - Monday to Saturday, noon to 2.30; dinner - Monday to Thursday, 5.30 to 10 p.m., Friday and Saturday, 5.30 to 10.30, Sunday 5 to 9.30 p.m.; takes major cards.

Toronto Star (ON)
FIN
FOOD, Wednesday, March 12, 1986 725 mots, p. E4

Carbohydrates now dieter's pal

From The Chicago Tribune

When Larry Loew was divorced 12 years ago, the first culinary skill he learned was making desserts - cakes, cookies, chocolate fudge. He even learned the intricacies of pie crusts, filling them with rich chocolate and other creamy custards.

"I had a real sweet tooth," he says. "Aside from that, it was basically meat. That's what I was used to - a lot of meat and a lot of sweets." He figured he knew his way around the kitchen: steaks, chicken, chops, lots of white bread spread with jelly and all those desserts.

Now, however, it's a different story.

Loew has traded in the steaks for spinach noodles and the frosted chocolate brownies for bran muffins. He is stir-frying brown rice with tofu, adding dried apricots to his oatmeal cookies and has foresworn his beloved white bread for stoneground whole wheat.

He has entered the world of complex carbohydrates, and it's all in the name of health.

"I realized I'm not going to live forever," he says, "and I want to be as healthy as possible. I never ate healthfully before because I didn't know anything about it. Now I'm learning."

With the help of such popular writers as Jane Brody, whose Good Food Book: Living The High-Carbohydrate Way hit the New York Times best seller list in November, millions of Americans are learning what health experts have been preaching for years: The complex carbohydrate foods - pasta, rice, potato and other starchy foods - are far healthier for us than a thick, juicy steak or a cheeseburger.

Before his conversion, Loew was eating a diet high in fat and sugar (sugar, and most sweet-tasting things, are simple carbohydrates). Most Americans get a whopping 40 to 42 per cent of their calories from fat, and another 20 to 25 per cent from sugars. Thus, at least 60 per cent of their calories have little nutritional value and actually can be detrimental to health.

Both the American Cancer Society and the American Heart Association point to excess fat as a dietary villain. Although sugar is held in suspicious regard, its only proved hazard is to the teeth.

"Americans have to cut back on their fat consumption," says Bonnie Liebman, nutritionist for the Center for Science in the Public Interest, a nonprofit consumer activist group in Washington, D.C.

"The meat, the cheese, the whole milk, the fried foods are increasing our risk in heart disease and in cancer, as well as increasing our waistlines."

Most North Americans have grown up believing a two-pronged dietary myth.

One side of it says meat is good for us, the more the better. Dieting? Eat a hamburger, no bun, with a side dish of cottage cheese.

The other side of the myth has been that pasta, rice, potatoes and bread are the forbidden foods, foods that will travel directly to our waistlines and hips.

"I grew up as brainwashed as the rest of America, thinking that we should gorge on high protein foods," Brody says. "But it is apparent that the way we eat is undermining our health, and the single worst offender is fat. So you have to look at where we are getting the hazardous fat. It's mostly from the foods that we consider protein. But the most shocking thing I learned was that the starches, the complex carbohydrates, are not fattening."

A five-ounce potato has only 100 calories, a cup of cooked spaghetti has a little more than 200 calories and a cup of brown rice has 100. A 5-ounce steak, on the other hand, has well over 500 calories.

Equally important is the kind of calories those are. At least 60 per cent of the calories consumed in that thick, juicy steak are fat calories. The calories in a potato or dish of pasta, on the other hand, are virtually all complex carbohydrate and protein - no fat calories to speak of.

"When you start eating more complex carbohydrates, you're lowering your fat consumption and increasing the fibre you get; so you're hitting two birds with one stone," says nutritionist Dina Vandeberg.

"People on a diet tend to buy skinny, sliced bread and make a sandwich with a lot of meat and cheese. I say, buy the thick bread, use a lot of sprouts and go easy on the meat and cheese."

Toronto Star (ON)
FIN
FOOD, Wednesday, March 12, 1986 698 mots, p. E3

The wine and cheese show has something for everyone

David Kingsmill Toronto Star

The Toronto Wine and Cheese Show suffers somewhat from its name. True, the annual event, which runs from March 21 to 23 at the International Centre on Airport Rd., is a showcase for wine and cheese. But it is also where many of the more aggressive food companies unveil new products. Last year, it was smoked salmon fettucine. This year it's more of the same, with something different thrown in as well.

Everything from Belgium is chocolate, right? Wrong. Lambert Pear and Apple Spread is from Belgium and it's terrific. It's not a jam but pear and apple juice concentrated until it has the consistency of thick jam. No sugar, no additives, nothing but the concentrated "sirop" of the fruit. While it's fairly new to Canada (10 months now) the spread was first manufactured in 1768. Sold now in specialty stores, fruit markets and A&P and Mr. Grocer supermarkets, it retails for between $2.29 to $2.89 a 454-gram jar. Very nice on toast in the morning, on pancakes, on . . . .

The show is being invaded this year by one of the big boys: single malt scotch in the form of Glenfarclas Orange Marmalade. Glenfarclas, for those who care about these things, is the highest proof whisky marketed in the world (105 proof) and the distiller's marmalade is made quite simply with oranges, sugar, and this eight-year-old single malt. Delicious. A 341-mL jar retails for about $5.25.

A company called Prewett's is packaging vegetarian meals in metal pouches. Dunk them in boiling water for 15 minutes, cut the pouch with a sharp knife and serve. Well, the three I taste-tested at home included a sauce bolognese for pasta that was quite respectable, but the package was very difficult to open without slopping everything over the counter. It comes from Ireland, and a 400-gram package retails for about $3.39 in health food and specialty shops.

I may never purposefully reach for a tofu or soya bean product to replace the real thing, but two new "no-meat" tofu products that really surprised me will be displayed at the show. Tofu wieners, which sell for about $2.99 a pack, don't exactly taste like real hot dogs, but they won't put true-blue meat eaters off that much either. The wieners on their own are a little dry and taste more like bologna than hot dogs. But on a bun with the relish and mustard, they pass with flying colors. The other product by the same company (Yves) is Tofu Deli Slices - bologna-style meat that retails for $2.49 a pack. And they do, indeed, closely resemble bologna.

Chocolate Creations by Jacqueline is a company that makes just about anything in chocolate you could want. Two new twists for this company, which has offices in Toronto, Calgary and Vancouver, are chocolate calling cards for business and individual chocolates with a company's name and logo imprinted on them. A company pays for the initial die and molding charge and then Chocolate Creations can churn out Swiss Tobler chocolate for clients and promotions. Nice chocolate, too.

Other foodstuffs are being introduced at the Wine and Cheese Show as well, but I haven't had time to try them all yet. If they are good, I'll tell you next week. If you are planning on going to the show (and it's worthwhile), it runs from noon to 10 p.m. March 21 and 22, and from noon to 6 p.m. March 23, at the International Centre, 6900 Airport Rd., Mississauga. Admission is $6 and you must be 19 or older. Where's the beef? W. D. Quality Freezer Foods, on Bridgeland Ave. in the Dufferin-Highway 401 area (787-0171), has sides and quarters of freezer beef that has been raised without chemical-laced feed, according to Craig Fulton. He sells the chemically free side for about 25 cents a pound more than his other beef. Fish and chips Reader J. R. Burchill writes that he will go out of his way for good fish and chips and wants to know where to go in east Metro. Let me know and I'll let him know.

Toronto Star (ON)
FIN
FOOD, Wednesday, March 12, 1986 1665 mots, p. E1

Potato power

David Kingsmill Toronto Star

By David Kingsmill Star food writer

Secretly, you've always suspected it. Your neighbor is a potato. For years you've resisted leaning over the backyard fence and yelling, "Hey, potato head!" because you have always considered yourself fair and open minded about these things. But I am here today to say that you are right and it's okay. Your neighbor is a potato. And so are you.

You see, if you are what you eat, then you, too, are a potato. There's no use denying it.

We eat more potatoes than any other vegetable. We eat so many potatoes that we regard potatoes in a class by themselves. There are vegetables and then there are potatoes. That's the way we think. But we are not alone in the world as a race of potatoes.

World potato production has been estimated by two Toronto cookbook writers at 300 million tons (136 million tonnes). And Judy Wells and Rick Johnson, authors of The Noble Spud (Penguin Books, $12.95), probably eat as many potatoes in a year as the world champions, the East Germans, who gobble up an amazing 370 pounds of spuds each. By comparison, Canadians consume a mere 145 pounds per capita, according to Stats Canada. But in Wells' house, a 50-pound bag of spuds has lasted as little as two weeks. Since both you and your neighbor are potatoes, and since it is imperative that you "know thyself," and since it's St. Patrick's Day on Friday and the world associates Ireland with potatoes, we have devised a quick quiz to test your potato IQ. Based upon the Wells-Johnson book, this is an important quiz. It should not be taken lightly. It is, after all, the story of your life. History: 1: Potatoes were first discovered by: a) The McCain family of New Brunswick b) An Irishman attempting to bury the hatchet c) Peruvians d) The Hostess company 2: In 16th century Europe, a potato was thought to be: a) A weapon of war b) A cure for warts, sprains and black eyes c) The cause of everything from flatulence to syphilis d) Good for boutonnieres and flower arrangements 3: How many strains of potatoes are there?: a) 17 b) 5,000 c) 2,000 d) 4 4: The potato capital of the world is: a) Idaho b) Cochrane, Ont. c) Charlottetown, P.E.I. d) Shawn O'Sullivan's mother's kitchen 5: The potato is related to: a) Yams b) Tomatoes c) Deadly nightshade d) Eggplants Cooking: 6: The best oil for french fries is: a) Peanut oil b) Vegetable oil c) Lard d) Rendered chicken fat e) Meat drippings 7: New potatoes are: a) Baby potatoes b) The people who bought the house two doors down c) Available all year d) Great for french fries 8: Russet potatoes are: a) Potatoes from the Soviet Union b) Potatoes from Idaho c) Long and flat with round ends d) Great for french fries 9: Large White Ovals are: a) Long and oval with pointed ends b) A racist remark in the neighborhood c) Great for boiling d) Thin skinned 10: Red Rounds are: a) Great for salads and steaming b) Other racist remarks in the neighborhood c) Thin skinned with a red/purple hue d) Low in starch 11: White Rounds are: a) Small and round b) Great for boiling, stewing and braising c) Perfect counterpoints to black squares d) Low in starch

Here are the answers to potato quiz

1. c: The ancestor to our potato grew on Peruvian hillsides about 8,000 years ago, according to Wells and Johnson, and was probably not much larger than a peanut then. The Spanish introduced the tubers to various regions of South and North America before taking them home in 1539.

2. a, b, c, and d: In some parts of Italy it was believed you could get rid of an enemy by writing his name on a potato. Cut potatoes were rubbed on sprains, warts and black eyes to cure the ills. Many Europeans believed pototoes caused everything from flatulence to syphilis. And the nobility in the courts of Spain, England and France did not eat them at first, but valued them for the pretty potato flowers, which they used in bouquets and as boutonnieres. 3. b, c, and, to a point, d: The number of potato species in laboratories around the world numbers 5,000, according to Wells and Johnson. The number of potato varieties actually grown world-wide is 2,000. And despite this vast potato culture, you will find only four varieties in the supermarkets.

4. b: Wells and Johnson were travelling through Cochrane, she said in an interview a few weeks ago, and saw a sign making the proclamation. Amazing, eh? And Cochrane clerk/treasurer Larry Adshead thought so, too, when contacted a few weeks ago. He didn't know he helped run the potato capital of the world, so he called up a number of the local potato farmers to see what he was missing.

It turns out that for a number of years in the early 1950s, Cochrane area potato farmers won world potato king titles at the Royal Winter Fair. This was no small feat. When Dave Hackett was declared world potato king in 1954, a banquet was held in Cochrane and those attending included Canadian senators, the agriculture minister, just about every big wheel in CP Rail, Canadian National Railways, the Royal Winter Fair and the Ontario Federation of Agriculture. The American Potash Institute presented Hackett with a gold watch, five speeches were made honoring him and CBLT television news in Toronto sent a film crew. No one quite remembers who put the sign up.

5. b, c, d: Yams are from another plant entirely, despite its other name, sweet potato. Potatoes, tomatoes, eggplant and nightshade are all from the family Solanum tuberosum. The relationship to the nightshade plant is useful information only because you should know that all the green parts of a potato are toxic. In fact, potatoes will turn green if exposed to too much light. The green indicates the presence of toxin under the skin.

You can avoid green potatoes by storing them loosely in a paper bag or sack (not the plastic bags from the store) in a cool, dark, slightly moist place that has good ventilation. The temperature should be between 7 and 10 degrees C (45 and 50 degrees F). And don't store them with onions, because the natural gases of each combine to reduce the amount of time they can be kept.

6. a, b, c, d: It's a matter of taste. The best french fries are cut, allowed to soak in cold water, fried once for a few minutes, removed and cooled, and then fried again at a different, usually higher, temperature. I prefer a second frying in rendered chicken fat, but it's an expensive way of doing it and, let's face it, you can't always have rendered chicken fat on hand. Peanut oil is also expensive but produces very good fries. Wells prefers a combination of peanut oil and meat drippings - just like her mother used to make back home in Australia - and still others swear by lard-fried potatoes. You can use vegetable oil, if you want. Fish and chips shops around the world achieve that deep dark brown outside on their chips by using two-week old oil, says Wells, scrunching her nose up at the thought.

7. a: New potatoes are not some strange variety of potato. They are simply potatoes picked before their time. Baby potatoes, in short. (Let's not have any radical Save The Baby Potatoes Society over this, eh?)

The thing to know about new potatoes is that they are available only three times a year, according to Wells - at the beginning of each growing term, roughly at the end of May, in July and again in October. If someone tells you they are serving or selling new potatoes right now, they're fibbing. They only keep for about one week after being plucked from Mother Earth.

New potatoes have very delicate skin, are small and round, have a high water content and are waxy. They are best boiled, are great in salads, and should be plunked directly into salted boiling water. All other potatoes should be started in cold water and then brought to the boil. New potatoes are terrible for french fries.

8. a, b, c, d: All of the above. Russets are grown world-wide, even in the Soviet Union. The Idaho baker is a russet. But not only is this type great for baked potatoes smothered in butter, sour cream and caviar (yes, all three, please) but they are probably the best potato for french fries. The big difference between this variety and the others is that the flesh is dry and mealy as opposed to wet and waxy. I also prefer them for mashed potatoes, simply because you can incorporate more butter and cream (with a dash of nutmeg) into the hot russets fresh from the pot, than with the denser, waxy potatoes.

9. a, c, d: The skin is thin, smooth and beige and has few eyes. Large White Ovals are great for boiling, terrific for pan frying and good for soups, stews, curries and for grating and shredding when a recipe calls for that - in latkes, for instance.

10. a, c, d: The Red Rounds are small, thin skinned, red or purple in color and great for boiling, steaming and in salads. And yes, they are low in starch and high in water content. 11. a, b, d: White Rounds are the ones most pawned off in the off season as new potatoes because they are often small enough and have a delicate skin - but not as delicate as new potatoes. They are smooth, beige, waxy, firm with high moisture and a low starch content. Best for boiling, stewing, braising and in salads. - David Kingsmill

Toronto Star (ON)
FIN
FOOD, Wednesday, March 12, 1986 507 mots, p. E12

Mystery meals turn people off study finds

No wonder the distaste for mystery meat - that indistinguishable slab served in cafeterias and mess halls across the country.

Conversely, no wonder the appeal of trendy entres such as Swordfish With Tomato Butter And Lovage or Grilled Squab With Sage And Raspberry Sauce.

According to the results of a study done by the U.S. Army's Food Research and Development Center in Natick, Mass., the more information we have about a new food, the more apt we are to like it.

The food scientists didn't use mystery meat or squab to prove their point, but they did perform taste tests with tofu, squid, kumquats, grits, black-eyed peas, beef-and-soy burgers, military rations and dental liquids (special foods for jaw-fractured patients).

One test involved preparing tofu and squid in two different ways. Tofu was steamed in chicken broth or fried in vegetable oil and served with a chicken-broth sauce. Squid was cooked whole in water, lemon juice and salt, or deep-fried as rings.

The first group of tasters was told the squid and tofu were "Oriental tidbits." Another group received only the correct name of the foods. And a final group was told about the cost, taste, smell, nutritional information and suggested uses of each.

The last group was the most enthusiastic about the foods, demonstrating a willingness for repeat tastes and to cook it at home. Those who knew what they were eating enjoyed the food more than those who did not know.

In keeping with the scientists' conclusions to "tell all" about an unfamiliar food, the following recipe contains tofu, a white cake of pressed curds made from soybean milk, much the same way cheese is made from cow's milk.

And in keeping with the researchers' findings to properly identify and describe dishes, the name of this dish has been changed to the following more detailed title.

As for serving methods, it's a dinner pie, so your tasters will expect a plate, knife and fork - no straws here. All you will need is pepper and margarine or butter on your shelf before heading to the store. Apple-cheddar-tofu pie With Whole-wheat Walnut Crust 1 tbsp chopped onion 4 tbsp margarine or butter 1 cup whole-wheat crackers, finely crushed

1/4 cup walnuts, finely chopped 4 large, tart apples, peeled, cored and thinly sliced 3 tbsp water 1 cup soft tofu

1/4 cup lowfat or skim milk

1/4 tsp freshly ground black pepper 2 cups sharp cheddar cheese, shredded

Nutmeg for garnish

In a saucepan, saut onion in margarine or butter. Stir in crackers and nuts. Press mixture on to the bottom (not sides) of a 9-inch pie plate; bake for 10 minutes at 350 degrees F.

In a small saucepan, slowly cook the apples in 3 tablespoons of water for 5 minutes. Drain and place in pie shell. Blend together the tofu, milk and pepper. Fold in cheese. Pour into pie shell, sprinkle with nutmeg and bake at 325 degrees F for 50 minutes.

Makes 6 servings.

Toronto Star (ON)
FIN
FOOD, Wednesday, March 12, 1986 857 mots, p. E9

Stuffed potatoes easy on budget

Mary McGrath Star home economist

Just follow these recipes and you can celebrate St. Patrick's Day, March 17, with the best potatoes in town. There are novel lunch or supper dishes, or eye-catching extras to go with your favorite main course. All of these stuffings are made with leftovers and ingredients that are easy on the budget. Potatoes Stuffed With Bacon And Cheese Toronto writers Judy Wells and Rick Johnson like potato stuffing with sour cream, bacon and cheese so much, they included it in their new cookbook, The Noble Spud (Penguin, $12.95). Preparation time: 15 minutes Heating time: 15 minutes 4 baked potatoes 2 tbsp butter or margarine 4 tbsp sour cream

1/2 tsp salt

1/4 tsp black or cayenne pepper 6 slices side bacon, fried crisp and chopped

1/2 cup grated Cheddar cheese Halve baked potatoes. Scoop out pulp into a mixing bowl; reserve skins. Mash pulp with butter, sour cream, salt and pepper. Stir in chopped bacon. Heap into reserved shells; top with cheese. Bake in a 350 degree F oven for 15 minutes. Makes 8 servings, about 138 calories each. Paddy's Day Potatoes With Spinach Stuffing Perk up baked potatoes on St. Paddy's Day with a little spinach. Cream sauce and plenty of butter make these moist and rich. Preparation time: 30 minutes Broiling time: 3 to 4 minutes 6 baked potatoes 6 tbsp butter or margarine 1 tbsp all-purpose flour 1 cup milk or light cream 2 tbsp grated Parmesan cheese Grated Gruyere cheese 1 cup cooked chopped spinach

Salt, pepper and nutmeg Halve potatoes, scoop out pulp and reserve shells. Pure pulp and mix in 5 tablespoons of butter. Melt remaining tablespoon of butter in a small saucepan. Stir in flour and cook until golden. Stir in milk and keep stirring until mixture thickens slightly. Stir in Parmesan and 2 tablespoons of Gruyere. When smooth, season with salt, pepper and nutmeg. Add with spinach to potato pure. Combine well and heap into reserved potato shells. Sprinkle with Gruyere cheese. Put potatoes under the broiler until cheese bubbles and turns brown, about 3 to 4 minutes. Makes 6 servings, about 248 calories each. Potatoes With Curried Egg Stuffing Albertan naturalist Agnes Toews-Andrews gives egg and apple stuffing an exotic touch with curry powder. This recipe is adapted from one in her new cookbook The Incredible Potato (Toews-Andrews Publishing, $9.95). Preparation time: 25 minutes Heating time: 10 minutes 6 baked potatoes 4 hard-cooked eggs 2 to 3 tbsp butter or margarine 1 small onion, finely chopped 1 cooking apple, diced 2 tsp curry powder 1 tsp salt

1/2 tsp freshly ground pepper

1/2 to cup warm milk

Chopped fresh parsley Halve baked potatoes, scoop out pulp and reserve shells. Finely chop 3 eggs; reserve remaining egg. Heat butter, add onion, peeled or unpeeled apple, curry powder, salt and pepper; cook 4 minutes. Stir in chopped egg and heat 1 minute. Add to potato pulp with milk, mix well. Heap into reserved shells and heat in a 375 degree F oven for 10 minutes. Garnish with sliced egg and a sprinkle of parsley. (Bits of crisp bacon can also be used for a garnish.) Makes 6 servings, about 189 calories each. Potatoes Provencale A little tuna fish goes a long way in potato stuffings. Tossed salad and garlic bread make these potatoes into a light meal for six. Preparation time: 20 minutes Heating time: 15 minutes 6 baked potatoes 2 to 3 tbsp oil from tuna fish or butter cup mashed tuna fish to 1 cup tomato sauce Yolks of 2 hard-boiled eggs, sieved 1 small onion, finely chopped Pinch dried dill weed or basil Salt and pepper Buttered bread crumbs or shredded cheese

Chopped fresh parsley Halve potatoes, scoop out pulp and reserve shells. Pure pulp and add oil, tuna, tomato sauce, egg yolks, dill or basil. Season with salt and pepper. Heap into reserved potato shells. Sprinkle with buttered bread crumbs or cheese. Heat for 15 minutes, sprinkle with parsley and serve with a green salad. Makes 6 servings, about 168 calories each. Puffed Stuffed Potatoes Stuffings for potatoes get a nice lightness from beaten egg whites. Preparation time: 20 minutes Heating time: 10 to 15 minutes 6 baked potatoes

1/2 cup warm light cream Salt, pepper and nutmeg 4 eggs, separated 2 to 3 tbsp chopped onion 3 tbsp chopped fresh parsley

2 to 3 tbsp Parmesan cheese Preheat oven to 400 degrees F. Halve potatoes, scoop out pulp and reserve shells. Pure pulp with cream. Add salt, pepper and nutmeg to taste. Beat in egg yolks, parsley and cheese. Beat egg whites with a pinch of salt until stiff but not dry. Stir 1/4 of the egg whites into the potato mixture. Fold in remaining egg whites and cheese. Heap mixture into reserved potato shells and bake 10 to 15 minutes, or until they are golden brown. Serve with meat, fish or poultry and vegetables. Makes 6 servings, about 207 calories each.

Recipes in this story were tested and adapted by Star home economist Mary McGrath in The Star Test Kitchen.

Toronto Star (ON)
FIN
FOOD, Wednesday, March 12, 1986 316 mots, p. E4

Check out nutritional listing to find foods that are low in fat

Foods classified as complex carbohydrates include vegetables, fruits, beans, nuts, seeds, potatoes, bread and the cereal foods: pasta, rice and noodles. They are plant-based foods, as opposed to animal-based foods, which include dairy, meat, poultry and fish products.

Simple carbohydrates are primarily products that taste sweet: table sugar, honey, jams, syrups.

Most foods contain a combination of protein, fat and carbohydrate. A five-ounce potato, considered a carbohydrate, contains 22 grams of carbohydrate, 3 grams of protein and no fat. Beans are a high source of protein and carbohydrates, as compared to animal-based protein, which has a high fat content.

Many packaged foods now carry nutritional information that includes the amounts of carbohydrate, protein and fat in each serving. A box of Racconto spinach noodles, for example, notes that a two-ounce serving, about one cup cooked, has 7 grams of protein, 41 grams of carbohydrate and 1 gram of fat; one full-sized shredded wheat biscuit has 2 grams of protein, 19 grams of carbohydrate and 1 gram of fat; one ounce of dry oatmeal (about 1/2 cup, cooked) has 2 grams of protein, 19 grams carbohydrate and 1 gram fat; and 1/2 cup of cooked brown rice has 2 grams protein, 22 grams carbohydrate and no fat.

A gram of fat contains 9 calories, compared to 4 calories in a gram of protein and 4 calories in a gram of carbohydrate.

An ounce of cream cheese, barely enough to spread on two crackers, with 10 grams of fat, 2 grams of protein and 1 gram of carbohydrate, has 100 calories - the same number of calories in an ounce of dry spaghetti, which cooks up into a 1/2 cup of filling pasta.

The trick to eating a diet high in complex carbohydrates is to avoid covering them with a lot of fat.

Toronto Star (ON)
FIN
FOOD, Wednesday, March 12, 1986 358 mots, p. E5

Toppings, new shapes revitalize the pizza

(CP)

VANCOUVER - VANCOUVER (CP) - Designer pizzas are in.

In California, for example, the old standby toppings like mushrooms and pepperoni have been replaced by rabbit sausage, spinach and roasted garlic, or lamb, eggplant and goat cheese.

The latest pizza incarnations are a far cry from the standard thin-crust variety, sometimes called New York pizza. Gaining in popularity are such up-market relatives as the Chicago deep-dish pizza, the stuffed pizza, the donair and the calzone.

Designer pizzas bear little resemblance to their ancestor.

Pizza - Italian for pie - dates back to ancient Pompeii when coarse bread dough was formed into rectangular or round shapes, topped with olive oil and baked in crude ovens.

North American tourists, who really became interested in pizza after World War II, revitalized the pie in Italy.

Abundant and fresh ingredients - sardines, anchovies, regional cheeses, salami, sausage, seafood - identify the Italian area in which the pizza is made. On this side of the world, the pizza is undergoing a great change.

The donair - a Turkish term meaning to twist or rotate - consists of pita bread topped with shaved hot meat, shredded lettuce, chopped tomatoes and onions and covered with a sweet sauce. It is rolled into a slightly conical shape and enclosed in a foil wrapper that keeps it warm and stops dribbles.

Another type of donair is a salad pizza made by Vancouver chef John Cloutier, who tops a bread dough with grated Mozzarella and Edam, seasoned beef, tomato sauce and bakes it. When it has cooled down, it is spread with a mayonnaise-based sauce and layered with chopped lettuce, cucumbers, onions, tomatoes and green peppers.

Yet another twist in pizzas is the calzone, a trouser-leg-shaped turnover. In its basic form, the filling for calzone can be simply salami and Mozzarella or it can be plumped up with tomatoes, mushrooms and four kinds of cheese including ricotta, garlic and herbs.

Although pizza is fun to eat, it can also be a nutritious part of a balanced diet. It provides nutrients such as protein, calcium, vitamin A, niacin, iron and with some toppings, vitamin C.

Toronto Star (ON)
FIN
BUSINESS TODAY, Thursday, March 13, 1986 464 mots, p. E8

Pork industry slams 'myths' on fat content

from Canadian Press

If there is one thing pork producers beef about it's the "myth" that red meat contains more fat and cholesterol than poultry and fish.

About 500 members and visitors to the Ontario Pork Producers Marketing Board's annual meeting yesterday heard almost all the speakers blame the high fat content for the continued decline in the demand for red meat.

But Tom Smith, chairman of the board and a pork producer from Barrie, Ont., told the audience there are many, varied reasons for the decline in red meat consumption - and most of them aren't valid.

Different lifestyle

"Some of them (consumers) have reduced consumption due to a different lifestyle and others because of health and fitness concerns," Smith said. "Unfortunately many of the reasons are based on myths - myths about cholesterol, about the relative nutritional value of various foods and attitudes fostered by vegetarians. It doesn't matter that these are based on misinformation. They exist."

In an interview, Smith said new research on fat content has proved that meat is as lean as poultry or fish, although he did not provide specific figures.

"We've got to get the word through to doctors and dietitians," he said.

He said the pork industry is putting on a strong campaign to get restaurants, hotels and institutions to feature pork. Asked if someday there will be "pork houses" instead of "steak houses," he laughed and said he didn't think so but hoped "the day of the skinny little pork chop that restaurants used to sell are gone forever."

Smith said the pork industry is meeting changing times better than some but still has a way to go.

"We must become more effective in the marketplace," he said. "We must change consumer attitudes, we must destroy the myths, we must develop new markets and we must create new products."

Women's magazines

Larry Martin, an agriculture economist at the University of Guelph, said women's magazines have more effect on the decline of red meat sales than anything else.

"I'm appalled," Martin said. "They have diet after diet after diet from people masquerading as dietitians who say not to eat red meat because of cholesterol. They have more effect than all the advertising in the world. We've got to make sure they get the proper information."

He suggested that the use of the Oriental wok in cooking has also hurt the sale of meat.

"We've all got chicken strips or turkey strips in our freezers and they are great in the wok but we don't have beef strips or pork strips and we should have."

Bill Vaags, of Dugald, Man., president of the Canadian Pork Council, agreed that the commonly held belief that beef and pork are high in fat is a myth.

Toronto Star (ON)
FIN
STAR PROBE, Thursday, March 13, 1986 1013 mots, p. H6

Second contractor finishes kitchen renovations

Marilyn Anderson Toronto Star

* Consumers Aluminum and General Contracting Ltd. started a $5,000 renovation job in our kitchen almost three months ago. It is still incomplete and what has been done is unsatisfactory.

The new vinyl floor has bubbles in it; the woodwork is split from the nails; the trim doesn't match; and the drywall is gouged and ridged.

Cupboard doors have gouges and the inside of two are different from the rest. The counter top is in two pieces. A rough ridge on the counter is filled in with a filler and there's a 1/4-inch space at one end.

We signed the contract with Consumers Aluminum through the Homeservice Club of Canada and paid Homeservice a $2,000 deposit. Work began in July.

Despite many phone calls and a registered letter to Homeservice and two visits from its inspector, we are unable to get any resolution to our complaints. Mr. and Mrs. J. McAteer Ladykirk Ave.

The general manager of Consumers Aluminum and General Contracting Ltd., of Thornhill, told Star Probe last October that when the drywall was finished, "Mrs. McAteer INSISTED that SHE wanted to paint the drywall before we could continue.

"Not only did this upset our scheduling of tradespeople, who are not always available, but the painting was done before the drywall was finally sanded."

As well, several oak cabinet doors "were returned to the manufacturer as the color and grain were not acceptable to the customer."

Some doors had to be remade, which took more than five weeks, he said. "At this time, another four of the doors are being remade as the customer decided that they don't match the other on the back side of the door" for color and grain.

He said the manufacturer had promised the doors would be ready within a few days.

"As soon as we have them, they will be reinstalled. At that time, we will also make any adjustments to drywall, etc.," he said.

"We have already lost hundreds of dollars on this contract and we are still trying to make Mrs. McAteer happy."

The vice-president and managing director of Homeservice Club of Canada said the problems "stemmed primarily from the manufacturer of the kitchen cabinets who decided to move their premises at the time the problems occurred."

On Oct. 15, he said, the contractor advised that he had "removed certain drawers and other components for replacement.

"He is at the mercy of the . . . manufacturer. However, he should know in a day or two when all the deficiencies will have been corrected.

The McAteers disputed Consumers' claim that they had INSISTED on having two days to paint the drywall. Instead they ASKED for that time "on the recommendation of the drywall installer."

Shortly after, getting this report from the McAteers, we were advised that they had called in an inspector from the Metro Licensing Commission. After the mid-October inspection, Homeservice told us it had arranged for another contractor to correct all deficiencies.

That was in late November. By mid-February, the new contractor had remedied almost all the problems, Mrs. McAteer reported.

The only unresolved problem was that the counter top would remain in two pieces, she said. Steak shop couldn't decipher complaint letter * We have nearly $80 worth of steaks in our freezer that no one wants to eat.

It is the driest, toughest, most tasteless and grissly meat we've ever tried to eat.

We bought the steaks last September from a salesman for Maple Steak & Seafood who called on our home. He said they were so tender, you could cut them with a fork and that we could have them for a special price.

We took two boxes, one each of rib eye and New York cuts, for $40 a box. He said if we didn't like them, we could have our money back.

Well, cooking them on the barbeque was an experience! What didn't stick to the grill was impossible to eat.

I wrote to the company in October and November, but got no reply. Edna Coad Oakwood, Ont.

A spokesman for Maple Steak & Seafood in Burlington told us he had received our reader's earlier letters but he could not decipher her writing or her name. (We had the same difficulty with the letter she sent us.)

Since he had no street address for her, only a box number, and no telephone number, he could not contact her.

He said he would gladly refund the money if she would call and leave a message on his answering machine.

We passed the word and a few days after she called, she got her refund. As thanks for Star Probe's efforts, she donated $15 to The Star Fresh Air Fund. Photo lab finds missing pictures * After I sent a 12-exposure film to Scot Foto in Rexdale I received 22 pictures that were not mine, plus one of my own pictures.

I sent them all back in October with a covering letter. I included my own picture because it had a date stamped on the back and I thought it would help identify the other 11 prints.

I asked Scot to try very hard to locate the pictures but, if that was not possible, to send me another film as promised in the liability clause.

I have written twice and had no reply. I would appreciate your help in this matter. Mrs. R. Sharpe Stayner, Ont.

Scot Foto's customer relations manager sent Sharpe a tracer form in December, noting that one should have been forwarded previously.

"If you have already received this tracer and returned it to us, please advise. If you have not received a form, please fill out the one enclosed."

We heard no more until February when Scot Foto told us that Sharpe's photos had been located and forwarded to her in January. Ontario merchants are not obliged to give refunds or exchanges. Each store is free to set its own policies and the terms under which it will accept returns. Make sure you check these policies before buying and get them in writing.

Toronto Star (ON)
FIN
ENTERTAINMENT, Friday, March 14, 1986 532 mots, p. D4

Mix and match Eastern delights

Peeter Tammearu

Dong Il Jang is a little restaurant hidden in a fashionable alleyway between Yorkville and Cumberland. It is one of those nice hybrid restaurants that offers a large array of different things. While the bright sushi bar at the front makes you expect another typically Japanese restaurant, the menu is in English and Korean.

For both geographical and political reasons, Korean culture has been subject to Japanese (and, to a lesser degree, Chinese) influences and yet has managed to maintain an individual and independent character. The same is true of its cuisine.

While both are maritime cuisines that emphasize seafood, the contrast between the formal elegance of the Japanese and the spicy heartiness (in some ways reminiscent of Northern Chinese cookery) of the Korean is an interesting one.

Behind the sushi bar is a small, pleasant room decorated in pale wood and divided into spacious, secluded booths. There are also some small, private, screened-off rooms at the back.

Above the tables are large exhaust hoods, whose existence is explained by the little gas grills set into the table tops. You have the choice of cooking some dishes at your table.

There are several set dinners, but the extensive menu is an interesting one to explore. We were very hungry and had a few pieces of excellent sushi to begin. Other than that, we stayed with the Korean specialties.

We began with chap chae ($3.50), an appetizer of warm, spicy, very thin rice noodles garnished with threads of green pepper and onion and peppery bits of meat. Yaki man doo ($1.95) are flat, triangular, fried meat dumplings - not very different from the Japanese gyoza or Szechuan guo-tieh.

The same dumplings (but boiled, not fried) are found in man doo soup ($1.95). This resembles an excellent wonton soup, with its clear, delicate broth. The addition of snowy, frothy wisps of cooked egg and a garnish of dark pieces of seaweed make a wonderful difference.

Bulkoki ($9.95) is one of the most familiar of Korean entrees. This is the ideal one to do yourself over the grill, but if you don't want to fuss, the kitchen will do it for you (in some places, the waitresses prepare the dish at the table). The strips of grilled beef are covered with a heady, spicy, somewhat sweet sauce that tastes something like the Chinese hoisin but sharper, less cloying.

Saengsun chigae ($8.95) is a very peppery fish stew made with bits of whole fish on the bone. This makes it a little messy and troublesome to eat, but it does wonders for the flavor. The dark red-orange stock is thickened with soya paste and fired up with copious amounts of chili paste.

The entrees were served with plain steamed rice and an assortment of accompaniments. With copious quantities of sake, dinner for two, with tax and tip, cost $60.79. - Peeter Tammearu

What's On restaurant review Table for two 162 Cumberland Ave. 968-7773 Japanese and Korean cuisine; seats 90; entrees $7.95 to $15.95; open Monday through Saturday noon to 1 a.m., Sundays 5 p.m. to midnight; full licence; takes major cards.

Toronto Star (ON)
SA1
TRAVEL, Saturday, March 15, 1986 464 mots, p. G14

A pub grub guide for Great Britain

Margaret Ness

* We'll be in London this summer and understand pubs are a good place to lunch. But what is the "pub grub" we've read about? - Mary March, Kingston * Pub grub relates to the traditional pub dishes as ploughman's lunch of cheddar cheese, hunk of bread and pickled onions, usually accompanied by a pint of bitter (the most popular of British draught beers); bangers and mash (sausages and mashed potatoes); bubble and squeak (cabbage and pre-mashed potatoes, chopped and fried into a hash, usually eaten with cold meats); Scotch eggs (hard boiled eggs rolled in sausage meat and deep fried, eaten hot or cold); steak and kidney pudding (mixture of steak and kidney with a suet pudding crust); veal, ham and egg pie (minced veal and ham surrounding hard boiled eggs). For other readers roaming farther afield than London there's the book, Pub Guide by Egon Ronay which includes pubs in Great Britain and a few on the continent. There's also the Pub Information Centre, 93 Buckingham Place Rd., London, SW1, which includes southeast England as well as London. * My husband and I are travelling to Spain on business and shall be in both Madrid and Barcelona. Would it be an interesting trip to go by train from one to the other? Would it be worth the time? If so, where would I get information about train schedules? - Mrs. F., Town withheld. * From Madrid to Barcelona is about eight hours. There are six trains a day, the earliest at 6.21 a.m. and the last at 11 p.m. I spoke to someone who had made the trip by bus and who said the first part of the trip was interesting with several castles but the last part was uninteresting. I presume the train would run along somewhat the same route. * We would appreciate information you might have with regard to bicycle rental and costs for a bicycle trip in France's wine area, especially in the Burgundy and Beaujolais regions. - Mrs. C., Bramalea * Majority of railway stations in large centres have bicycles for rent. There is a deposit required of about 170 francs (about $30). Rental is around $4 for half a day and about $5 for full day. Longer rentals can be arranged. I have asked the French Tourist Office to send you a list of the railway stations handling rentals. For other interested readers, contact the office at One Dundas W., Suite 2405, Toronto M5G 1Z3 * Questions to Miss Ness should be brief. Write to her, do not phone, c/o Star Travel Dept., The Toronto Star, One Yonge St., Toronto M5E 1E6, and include your address for a personal reply in case your query has previously been dealt with in the column.

Toronto Star (ON)
SA1
TRAVEL, Saturday, March 15, 1986 936 mots, p. G5

Lot of Hail Britannia left in Antigua I will take much more than four years of independence to erase the impact of 350 years under the Union Jack

Ed Rabey and Beverly Beyer

ST. JOHNS, ANTIGUA - ST. JOHN'S, Antigua - After 350 years under the British flag, the atmosphere on this lush Caribbean island is still about as English as the Tower of London with palm trees in the courtyard, hibiscus, yellowbells and buttercups blooming from the battlements.

Four years of independence haven't dampened the rampant Anglophilia, what with cricket matches viewed in near-holy reverence, Queen Elizabeth's recent lunchtime drop-in greeted with all the pomp of a coronation, and a native steel band just as likely to break into Hail Britannia as a jaunty island calypso.

All this Anglo-Carib corss-pollination began when English sugar planters colonized the island in 1623, lost it briefly to the French a few decades later, then brought in some of their biggest guns to make sure it didn't happen again.

Nelson's base

Lord Horatio Nelson ran things for a while as commander of the British fleet here in the 18th century, returning in 1805 to supply his ships before chasing the French fleet to the coast of Spain to meet his fate at Trafalgar.

One other enduring British trait stands out around here: Antiguans are almost totally unflappable. Life goes on in a measured cadence, everything in its proper order, nothing seeming to rise above the "bit of a bother" level.

It's infectious.

A few fast facts: Figure on staying at least a week. Hotel costs are moderate for a major resort, dining the same. Currency is the Eastern Caribbean dollar, EC, recently valued at about 52 cents. Weather is pleasant year-round, seldom rising above 29 (85 F) in summers. Bring your passport or some other means of positive identification, and bring plenty of film.

Accommodations: Barrymore (Box 244; $72-83 double summer, $94-106 winter) is one of the island's good small hotels, just outside town but not on the beach. Patios and pool area a sea of yellowbells, poinsettias and palms, its Dubarry's restaurant considered one of town's best, all adding up to making it a favorite of airline crews and other knowledgeable types. Dickenson Bay Beach is but five minutes away and there's a hotel courtesy car. Lawn was long overdue for a mowing when we were there, maybe trimmed by now.

Another informal and intimate one, Blue Heron (Box 185; $97-132 summer, $139-181 winter), is right on white-sand Johnson's Point Beach. Sort of a beachcomber feel, dining and dancing outside, another $42 per person buys you breakfast and dinner.

The Copper & Lumber Store Hotel (Box 184; $70-104 summer, $118-174 winter) is across island from St. John's in historic Nelson's Dockyard. Only 14 units here, all suites with fully equipped kitchens and daily maid service. Built in 1782, the fine old brickwork building has recently been fully restored, 18th-century fabrics, antiques and prints everywhere. Your room will overlook lovely brick central courtyard or the blue harbor, restaurant soon to open with "gentle" 18th-century entertainment. Enchanting is about the only word that does credit to it.

Regional food and drink: Mainlanders will be pleased with the number and variety of seldom-seen dishes here. Ducana is a big favorite, a mixture of sweet potatoes, flour and coconut wrapped in banana leaves and boiled.

Deep-fried fish cakes with onions and herbs joins johnnycake on many island tables. And keep your eye out for "Hot Roti Served Here," a curried meat mixture enclosed in a type of hotcake. Green bananas are eaten in more ways than you can think of, and the same goes for breadfruit. Few tables are minus bottles of hot sauce, Dunlap and Susie being the brands of choice. Then cool your throat with Red Stripe beer from Jamaica.

Moderate-cost dining: Two places where you'll find most of the above are Brother B's and Golden Peanut. Everyone gathers at Brother's beneath the corrugated tin roof to dine on plastic-covered tablecloths and savor his formidable selection of wines, Gallo only! The daily specials run to fresh seafood. Golden Peanut downtown is more of the same, less expensive and the portions are gigantic. Jovial and friendly owner, great rum drinks.

Going first-class: Two superb choices totally different in style, one heavy on studied elegance, the other more intimate, casual and somehow closer to the feeling of Antigua. St. James' Club (Box 63; $174-417 B&B double, depending on season) has just about everything you could possibly want in the way of amenities and recreation facilities, starting with a yacht club, casino, stables, beach and the rest of it. Exquisite rooms, luxury twice over.

While St. James' has 95 rooms, suites, studios and villas, Galley Bay (Box 305; $118-215 seasonal) has but 24 villas and beach rooms with coconut frond roofs, whitewashed walls, native art, rattan furnishings, an island atmosphere throughout. Half-mile of secluded beach, tennis and horseback riding included in room rates, a 35-foot auxiliary sloop available. The villas are twin-hut, sleeping-dressing units with private patio between, dining room moved Gourmet to request their recipes.

On your own: St. John's is a colorful town without being touristy, worth a visit for the lively market alone. Then take a ride along Fig Tree Drive through the rain forest; visit English Harbour and the Nelson's Dockyard Museum; stop in Clarence House where Princess Margaret spent the night; if time allows pop over to the glorious beaches of Barbuda Island, 32 miles to the north, great diving here as well as off Antigua.

For more information: Call the Antigua-Barbuda Tourism Department at (212) 541-4117 or write 610 Fifth Ave., New York 10020.

Toronto Star (ON)
SA1
MAGAZINE, Saturday, March 15, 1986 482 mots, p. M5

Livestock research ticking along nicely

Hugh Westrup Canadian Science News

Hooking up blood-sucking ticks to a hormone-injection system - as if there were so many intravenous patients - is only part of an Alberta researcher's effort to scotch the ticks' damaging infestations of livestock by understanding how the vampirish bugs feed.

In many African countries, meat production is reduced by an estimated 25 per cent every year due to the infestation of livestock by ticks. "It is a matter of extreme economic importance," said Dr. Reuben Kaufman, a zoologist at the University of Alberta.

Kaufman has been studying the feeding behavior of ticks, which get their nourishment by sucking blood from mammals.

He said a female tick grows 100 times her original size when drinking blood. Even more extraordinary, 90 per cent of this growth occurs with a single day.

"Imagine leaving a rat in a room one day and coming back the next day to find it has grown to the size of a St. Bernard dog," said Kaufman.

Female ticks need so much blood to produce eggs, said Kaufman. (Male ticks barely suck any blood at all.)

Ticks are able to suck blood so efficiently because they have a remarkable salivary gland that functions like a kidney. Mammal blood is 93 per cent water, which ticks don't need; they want only red blood cells. So, to get rid of the water they filter it out through their salivary gland and spit it back into the host mammal. And that's how they spread disease: When they inject the water back into their host, they also inject whatever germs they're carrying.

Scientists have found that the female tick is able to gorge heavily on blood for only one day because her salivary gland quickly degenerates and finally ceases to function. Kaufman had a hunch that this degeneration of the gland is caused by hormonal changes in the tic.

"I suspected that when a tick grows to a certain size, a hormone is released which destroys the salivary gland," he said.

Kaufman found that the ticks' salivary glands shrivelled up and cease functioning when he injected the ticks with two particular steroid hormones.

The implications of Kaufman's research are obvious: If young ticks could be sprayed with the two steroid hormones, perhaps their salivary glands would be prematurely destroyed, stopping them from sucking blood.

However, these hormones are extremely expensive to make, said Kaufman. So he is now probing the complex physiology of the tick, looking for a more practical method of chemical control.

That day cannot come soon enough for African livestock - or for the Canadian moose. In the Western proivinces the woods are haunted by ghastly white creatures, locally called "ghost moose." These are moose infested so heavily with ticks that they have rubbed their hairy coats completely off, exposing their white skin. Without hair, the moose are vulnerable to the cold and soon die.

Toronto Star (ON)
SUN
ENTERTAINMENT, Sunday, March 16, 1986 689 mots, p. E3

Try platter's eating challenge

David Kingsmill Star food writer

At one of the tables for four in the centre of the long narrow room, sit four people talking excitedly about I don't know what because I don't speak Hungarian. To their right and behind, are four men in their mid-40s, university professors I assume, talking in some detail about the bacteriological problems of the water in Grenada, which I find interesting having just read an article about that. Two younger people, starving students, rush down the long room scanning the small alcoves on the other wall searching for a more intimate table for two. In the last one, they are disappointed to find a businessman reading the Wall Street Journal.

A fire should be roaring in some giant stone fireplace somewhere in this room where it seems there is no such thing as a typical diner. The lighting gives it that roaring fire glow, the kitchen and heating system give it that uneven but comfortable dry heat. But no fireplace roars. It's just a long room with swinging kitchen doors at the back where every few seconds a waitress rushes out loaded down with so much food you'd think she was serving in the mess of the Queen's Own Rifles.

Everyone seems to eat quickly in the Country Style Restaurant on Bloor St. The tables throw out and claim new owners every half hour or so and no one grumbles, no one complains. By 6 p.m. all the tables are full with people who have been there before and will be back again. You can read it on their faces. They come to Country Style for the food. They get it. Lots of it. For so little cash it's laughable.

Try to guess what this would cost you:

To begin, fresh rye bread and butter brought to the plain table resplendent with a paper serviette dispenser, salt, pepper and parprika. "And your appetizer . . . ," the waitress says as she puts a rather large plate on the table. It's a cabbage roll larger than a peewee football, stuffed tightly with delicious smoked meat spiced with sweet Hungarian paprika, encased by tender cabbage with a lovely zap of sourness and topped with smooth sour cream.

The appetizer would be enough for an entree in almost any other restaurant. But this is only the beginning. The "wooden plate" has been ordered, after all, the most expensive dish on the menu. Every Hungarian restaurant has a wooden plate; many Hungarian restaurants themselves are called The Wooden Plate. The waitress appears at the swinging kitchen door admirably keeping her balance under the weight of my order.

Two grilled Hungarian sweet sausages and a strip of bacon garnish the top of the mound of food at least one foot high. The sausage isn't my favorite - debreczeni - but a sweeter smoked sausage, delicious nonetheless. The bacon is thick and roasted to a greaseless state with the trademark slashes on the sides to make it curl.

And then you come to what's underneath - two of the largest wiener schnitzels you have ever been served. Each one completely covers the dinner plate. Each is thin, tender and virtually greaseless. Delicious. And when you remove them from the wooden platter, you discover a breaded and fried pork chop. Also tender and delicious. And under the pork chop, six large fat creamy chicken livers have been individually battered and fried. Wonderful. And under that, a mound of lard fried potatoes, a bowl of rice and a bowl of lightly pickled beets. Suffice it to say I couldn't finish and took more than half of it home in a doggy bag. And the cost? Would you believe $12? Most of the main dishes cost $5.50 tops. It's not licensed and as a result, dinner for two, and a large one at that, shouldn't cost you more than $15. Go early, go often.

TABLE FOR FOUR Country Style Restaurant 350 Bloor St. W. 537-1745 Hungarian; seats 70; entrees to $5.50; no licence; open 11 a.m. to 10 p.m. seven days; no facilities for handicapped; non-smoking area; no reservations; no cards.

Toronto Star (ON)
SUN
ENTERTAINMENT, Sunday, March 16, 1986 868 mots, p. A16

DARE - a plumb bodacious collection of AmerEnglish

Lew Gloin Toronto Star

Dictionary Of American Regional English, Vol. 1, A-C Frederic G. Cassidy, chief editor Harvard University Press, 903 pages, $60 (U.S.)

Dictionary readers must be browsers; practical people, in a hurry for answers, speed through the pages with clarification or spelling their urgent priority. Browsers ramble, pausing over a word or phrase that pleases or puzzles, marking a page with whatever is handy - torn paper, Kleenex, a match cover. The Dictionary Of American Regional English received here about two months ago bristles with bits of paper and, from moments of exigency, a plastic coffee stick and a pipe cleaner.

This is, to use one of its own words, a bodacious (thorough, remarkable) undertaking. It began in 1889, when the American Dialect Society was founded for "investigation of the English Dialects of America with regard to pronunciation, grammar, vocabulary, phraseology and geographical distribution."

Six volumes

The society eventually produced six volumes of what were really word lists. DARE (we'll use the acronym from here on) didn't really get started until 1962, when Frederic Cassidy, a professor of English at the University of Wisconsin, was appointed editor. Cassidy lit fires under everyone, secured funding and put together the 1,847 questions in 41 categories that were sent out with field workers to 1,002 American communities.

This is the first of five volumes that will record what Americans said and how they said it. The project may be finished by the end of the decade.

Cassidy and his researchers weren't content only with questionnaires. Thousands of texts were studied, as well and the work of novelists was especially useful in some areas: William Faulkner and Eudora Welty, for example, in Mississippi; Claude Brown for urban Black English, Emerson and Thoreau for New England, Wallace Stegner for California.

But to go back to the markers: blind pig describes a bootlegger's establishment and I've always wondered where it came from. DARE points explorers to blind tiger, n, a speakeasy, "perh from an establishment's disguise as an exhibition hall of natural curiosities to conceal its illegal selling of liquor or perh ref to the one-eyed peephole through which the proprietor inspected customers before admitting them." Then there's the quote to back it up: 1857 Spirit Of The Times 23 May. "I sees a kinder pigeonhole cut in the side of a house and over the hole, in big writin', 'Blind Tiger, ten cents a sight'. . . Says I to the feller inside, 'here's your ten cents, walk out your wildcat.' Stranger, instead of showin' me a wild varmint without eyes, I'll be dod-busted if he didn't shove out a glass of whiskey. You see, that 'blind tiger' was an arrangement to evade the law, which won't let 'em sell licker there, except by the gallon."

Ah, research! It's only a step from blind tiger to blind pig.

Slut's wool

Just look at bitch's wool (also known as slut's wool): "Soft rolls of dust that collect on the floor under beds or other furniture." This is on the same page with bitcher: "v with about or after (bitch to act like or seek out, a (female) dog, to pursue members of the opposite sex, spec for sexual pleasure.) 1967 Dakota Co. Bitchering about town was all he ever thought about . . . His wife lifted her skirts and bitchered about like a high-stepping woman."

Flipping back a few pages, here is beat her on the back v phr in railroading. 1929 Bookman, "I give the old boiler the prod and take up the slack in the train, then I begin beatin' her on the back. We're goin' so fast I can look back and see the door in the hack (caboose)." To maintain a high rate of speed, using the full power of the engine.

Sticking to the beats, we have beat out for tired or exhausted. 1943 The Great Smokies. The North Carolina woman . . . "got so plumb beat out with the no-account ways of her fam-il-lee that she just tuk to the bed and stayed thar, year in and year out."

Beat the cars: to be the last straw, to an extreme degree. "1968 DARE. When it's raining very heavily, you say, 'It's raining to beat the cars'." However, beat the cats is something surprising or astonishing: "That does beat the cats!"

Beat the Dutch also means surprising or astonishing, sometimes exasperating. 1775, in New Engl. Hist. & Geneal. Register. "Our cargoes of meat, drink and cloaths beat the Dutch." Beat the throttle with a stick harks back to railroading (logging railroad argot): An attempt to get more steam out of an engine.

Alcoholic equation

Beer (from the Appalachians) provides an interesting quotation. It is, basically, a fermented mash used as an alcoholic drink or put through a still to make moonshine. 1887 Harris Free Joe: "The way I do my countin', one tub of beer is natchally wuth two revenue chaps."

There is more, much more, in this thoroughly enjoyable book. But we'll close with "bodacious, adj, adv also infreq pronc-spp bardacious, bawdacious, bowdacious. Prob blend of bold audacious. Meaning thorough, remarkable; also audaciously, unceremoniously. 1929, Ozarks. 'He . . . jes' plumb bodacious hipped an' ruinated her'."

Toronto Star (ON)
FIN
LIFE, Monday, March 17, 1986 293 mots, p. C3

Irish-style boiled corned beef served with a tasty honey glaze

Mary McGrath Toronto Star

It's a great day for an Irish boiled corned beef dinner and here's one with a nice glaze for the beef. The recipe is from Family Circle Magazine's Great Meals In One Dish (Random House of Canada, $12.95). Honey-Glazed Corned Beef 1 corned beef brisket (about 5 lbs/2.26kg) 1 medium onion, quartered Tops from 2 stalks of celery 4 carrots, pared and halved crosswise 12 small new potatoes (about 1 lb/500g)

1/2 head cabbage (about 3/4 lb/375g), cut into 4 wedges and cored

1/4 cup honey 1 tbsp spicy brown mustard Chopped fresh parsley Horseradish cream (recipe follows)

Place corned beef in a large saucepan or kettle. Add enough water to cover. Heat slowly to boiling; skim the fat. Add onion and celery; lower heat; cover and simmer 3 hours. Add carrots, potatoes and cabbage wedges; cover and simmer 30 minutes longer, or until the meat and vegetables are tender.

Preheat the broiler. Remove carrots, potatoes and cabbage with a slotted spoon to a large heated serving platter; cover and keep warm. Lift the corned beef out of liquid and set in a shallow roasting pan. Discard cooking liquid, onion and celery tops.

Combine honey and mustard in a small bowl; brush over meat. Broil meat 6 inches from heat for about 5 minutes, or just until the honey mixture bubbles and begins to brown. Slice corned beef thinly against the grain. Transfer to serving patter with the vegetables. Garnish with chopped parsley.

Serve with horseradish sauce made by whipping 1/2 cup cream with 1 to 2 tablespoons of horseradish until soft peaks form. Makes 4 servings plus enough meat for 2 bonus meals.

Toronto Star (ON)
FIN
ENTERTAINMENT, Monday, March 17, 1986 276 mots, p. D3

Service was pleasant

Jack Miller Toronto Star

Aielli's is a quiet, moderately priced roomy spot in the Port Credit area of Mississauga.

On the night we dropped in, the room was half full and the one waiter was able to handle the load with no apparent strain. Service was pleasant, helpful and efficient.

All main dish pastas are available as half orders for appetizers, at $3.50. We opted for two of these - fettuccine Alfredo and canelloni. The canelloni came with the pasta medium-firm, the meat filling almost paste-smooth, and a medium-sharp tomato sauce. The fettuccine was pleasant.

For a main dish, my wife ordered veal Napoleone ($8.95), with spaghetti on the side. The veal was lightly breaded and fried, making the meat tender and the coating crisp. The spaghetti was cooked just right and had a mild tomato sauce.

I ordered chicken cardinal ($7.50), described as being served with a cream and brandy sauce on a bed of noodles. In fact, the meat chunks and sauce were mixed throughout the noodles, making the dish more bland than I had expected.

Both entrees were very filling, so we passed on dessert. The cheque, including a half-litre of house white wine ($6.50) and tax, but not tip, was $34.50. - Jack Miller

The Star's daily restaurant review

TABLE FOR TWO Aielli's 286-B Lakeshore E. Mississauga 278-2183 Italian cuisine; seats 50 with ample room; pasta dishes $6.75 to $6.95, other entrees $7.50 to $13.95; full licence; open 7 days, from 11 a.m. to 1 a.m. Monday to Saturday, 11 a.m. to 10 p.m. Sunday; reservations available; takes major cards.

Toronto Star (ON)
ONT
NEWS, Monday, March 17, 1986 266 mots, p. D5

Walesa hits out as food prices rise in Poland

(REUTER)

WARSAW, Poland - WARSAW (Reuter) - The Polish government yesterday raised the price of a wide range of basic foodstuffs and alcohol and said increases on meat, fuel and transport would be introduced later this year.

Bread, milk and other dairy products rose by about 8 per cent, sugar by 11 per cent and alcohol by an average of 10 per cent, the official PAP news agency reported.

Lech Walesa, head of the banned Solidarity trade union, condemned the price hikes and warned protests by workers would be justified.

Speaking from his home in the northern port of Gdansk, Walesa said the costs of Poland's economic crisis were being placed on the shoulders of society.

'Justified protests'

Working people had the right to make justified protests and their form would be best chosen by factory crews, he said.

Calls by the banned union for protests against meat price rises last July went largely unheeded.

The government said the increases were intended to cut heavy state subsidies on food. Social benefits would be increased to offset the effects on low income families.

Shoppers flocked to stock up on goods Saturday as rumors spread of the price hikes, which went into force yesterday.

Meanwhile, six women began a week-long fast in a village church to protest against the imprisonment of friends and relatives opposed to compulsory military service in Poland.

Before a congregation of 500 people, they named six men of the Peace and Freedom Movement who have been jailed since the group was founded in the same church a year ago.

Toronto Star (ON)
FIN
NEWS, Monday, March 17, 1986 609 mots, p. D7

2 'miracle creams' help boy suffering from skin disease

Special to The Star

BLIND RIVER - BLIND RIVER - A 4-year-old Blind River boy is in excellent condition after receiving treatment at a clinic in Spain for a rare and often fatal skin disease.

Christopher Dawley and his guardian, Tammy Leblanc, returned home on the weekend after Christopher spent seven weeks at the clinic in Figueras, Spain. Leblanc's husband, Wayne, had travelled to Spain with Christopher on Jan. 21.

Christopher suffers from epidermolysis bullosa, a skin disease that causes blisters to erupt all over the body. The painful disease can leave patients scarred and crippled.

The clinic is operated by Romanian biochemist Pavel Kozak. His treatment consists of special diets and creams. Wayne Leblanc said Kozak "is a very cheerful, understanding and remarkable man."

And, more important, "he knows what he is doing."

When patients arrive at the clinic, they are put on diets that help to bring the blisters out on the skin. Christopher's knees, hands, feet and elbows were covered with sores at the end of three weeks, Wayne Leblanc said.

Christopher suffers from four strains of the disease and, by having the blisters erupt, Kozak was able to tell which strain they were dealing with, Leblanc said.

Christopher "was often hungry and his legs and arms ached but it was all worth it," Leblanc said.

Guardians or family members stay with the patient at all times, participating in the treatment. As each blister erupts, it must be broken, the dead skin cut away and treatment started with special salves prepared by Kozak. If the blisters are left unbroken they eat at the flesh, leaving holes, he said.

Apply creams

The treatment consists of applying one of two creams to all sores, wrapping them with plastic wrap and then special bandages similar to those used for burns, three or four times a day.

Tammy Leblanc said the "miracle creams" - one is used for healing, the other applied when the sores have healed - help to strengthen the skin.

Christopher has suffered from this disease since birth.

He received treatment at Sick Children's Hospital in Toronto until June, 1985, when research funding into the disease ended. Kozak was impressed with the treatment the boy had been receiving from his guardians. Tammy Leblanc said she has always broken the blisters and cut away the dead skin to help ease Christopher's pain and prevent infection.

Special diet

Christopher has been placed on a special diet that allows for fresh meat from animals not treated with fast-growth injections. He can eat fish, poultry and beef, provided it meets these conditions.

The diet allows for mineral water, unpasteurized milk, which must be mixed with water, special cereal, yogurt, celery or parsley roots, carrots, unsalted butter and natural salt and natural sugar.

Special medication is taken during and following his meals.

"These assist the digestive system by passing the food through faster with no toxic substance remaining in the liver," Tammy Leblanc explained.

Christopher's skin now compares to any normal 4-year-old's. Tammy Leblanc said they are hopeful most of his toenails and fingernails, which have been severely damaged by the disease, will also grow back.

'Worth the money'

"It has been worth all the time, money and work to see his skin in such beautiful condition," she said.

She proudly points to a sore that never healed on the small of his back. It is now only a slightly pink spot on the skin.

Christopher's trip was made possible by a fund raised in the community and across Northern Ontario. It was organized by Elliot Lake Police Chief Ken Stainthorpe and is administered by the town of Blind River.

Toronto Star (ON)
FIN
LIFE, Tuesday, March 18, 1986 1809 mots, p. C1

Jail men like us drunk drivers say

Leslie Fruman Toronto Star

YOU probably won't want to like George Coulis and the rest of the men you'll read about here. They are all criminals, and they know it. You could end up feeling sorry for them, or you might even end up respecting them. But they know it's going to be hard for you to forgive them.

They've all been convicted of what they call the same "stupid, ignorant" crime - drunk driving.

Coulis, 36, got into his car one night after having too much to drink and had an accident. Someone was killed.

The others have been convicted of drinking- and driving-related charges so many times it boggles the mind. Charlie Careen, 42, has been convicted 24 times in 24 years. Charlie Vanhelvoort, 33, has been convicted of impaired driving charges eight times. Joe, 38, who asked his last name not be used, has faced a judge on impaired charges "10 times, plus" since he was a teenager. Fred Stevenson, 25, injured a pedestrian the last time he got behind the wheel drunk.

They'd like to help stop others from doing what they did.

All live temporarily at Madeira House, a residence on Lake Shore Blvd. W., where they have applied to serve part of their sentences for impaired driving and criminal negligence charges on a temporary absence program. They go to work during the day, and at night they and trained staff take part in group sessions and alcohol awareness programs aimed at preventing a recurrence of their behavior.

They are not permitted to drink, and they are not permitted to drive. In fact, they are not allowed to get into a car. They must take public transit wherever they go.

In one of their recent discussion groups, they drew up a list of recommendations they think the government should act on to stop drinking and driving. Some of them have very strong and uncompromising ideas about how drunk drivers should be treated, and what society should do to prevent people from driving when they have had too much to drink. Coming from them, rather than from those who are victims of the actions of impaired drivers, the recommendations have extra impact. Some say their past sentences have been too light and, in some cases, they wish they hadn't been. Here are some of their recommendations, and some of their comments. * First-time offenders convicted of impaired driving charges should face an automatic six-month jail term and three-year licence suspension.

(A new Ontario law enacted last fall gives first offenders a minimum of an automatic one-year licence suspension and a $300 fine, to a maximum of six months in jail and a $2,000 fine.)

Coulis, a former retail outlet manager and now a student, was charged with impaired driving twice before being charged with criminal negligence. He's now on probation, after spending time at Madeira House, a privately run organization working on a contract with the provincial correctional services ministry. He was sentenced to one year in jail.

"The first time (I was charged), I got a fine and a three-month licence suspension," Coulis says. "The second time I was charged was five years later, and it was treated as a first offence again, because of the length of time between charges. I was fined $750 and got a six-month suspension.

"If I'd been sentenced to six months in jail the first time, I believe there's a good possibility that the person I killed wouldn't be dead today."

Vanhelvoort, a lineman for Ontario Hydro, feels that giving first-time offenders the scare of a mandatory prison sentence might act as a deterrent - although he's not sure it would have stopped him.

"I've had eight impaireds (convictions). . . . I've served time for some of those charges, and that never did have any effect on me in terms of deterring me from getting behind the wheel when I was drunk," says Vanhelvoort. "It never sunk in hard enough. Once my time was done, I just forgot about it and got into the same old thing."

A six-month jail term might have scared him the first time, and he figures it could be frightening, especially to young people who otherwise might not understand the consequences of drinking and driving.

Careen, an apartment building superintendent convicted 24 times in 24 years, doesn't think the mandatory six-month jail term is wise. He feels it would not only ruin a lot of lives by punishing a person too severely for one dreadful mistake, but it would also lead to overcrowding of jails and more people on welfare rolls when their jobs were lost. "Fines and suspensions aren't enough," says Joe, a factory worker. "When you're a kid and you get fined, you think your parents will pay for it. I remember that's what I thought. And if you can't drive for a few months, big deal. It's not enough of a scare. It's just a slap on the wrist." * Offenders should have to take part in a rehabilitation program as part of their sentences.

"I never admitted I had a drinking problem until I got in this program," says Roger Finbow, 32, who used to drive his own truck but lost it after convictions for impaired driving kept him from using it. He now works in a body shop.

"I lost my truck that myself and my family worked hard to pay off. I lost everything. But I wasn't ready to admit I had a problem until I got into this program. It's hard to believe now. These programs should be mandatory."

For Careen, talking about and labelling his drinking as a problem has given him a new way of looking at things. Films he's seen while in the program at Madeira House have made an impression on him. "The reason I didn't stop before is I didn't think of myself as an alcoholic," says Careen. "This time I reached bottom. I finally realized that if I drink, my chances of ending up in jail are 100 per cent. If I drink, I don't drive. It's as simple as that." * School curriculums should include drug and alcohol education, beginning at about the Grade 5 level and continuing until Grade 13.

"When I was a kid, they didn't tell us anything about drinking and driving," says Joe. "I started to drink and drive when I was very young. At that time, it was something to brag about.

"But it's something for teenagers to look at seriously now. It's nothing to brag about. They've got to be taught young that it isn't good." "It was socially acceptable for our generation to drink and drive," says Careen. "It's not now. Kids have to know that." * Driver education programs should include detailed information about what risks drinking drivers take, and should provide graphic details of the consequences of drunk driving through the use of documentary films.

Careen feels certain that anyone who sees films like the ones he's seen will be as strongly affected by them. He thinks they should be included in driver training programs. "If you could get the kids to see those films, it would make a big difference," Careen says. "I've served a lot of time for impaired driving, but what's had the most affect on me is these films. When you see the victims, and the surviving loved ones, it's really something. They're pointing the finger at the guy who killed their kid, and that guy is an impaired driver. I'm telling you, you don't forget that when you see it. I keep it with me daily." * Laws prohibiting alcohol vendors from selling to anyone showing signs of being impaired should be strongly enforced. "I've been fed booze, then sold beer when I couldn't even stand up," says Vandhelvoort. "I remember one night I was smashed and I took the risk of driving to the beer store to buy more beer. I couldn't stand up, but someone sold me beer." * TV advertising and programming that depict alcoholic beverages as enhancing social and sporting events should be banned. "It's the chicks for the guys with the beer," says Vandhelvoort. "Isn't that what those ads are all about? They make you think you'll get the chicks if you drink the beer. It should be stopped." * Public figures charged with impaired driving should be given a lot of publicity because their high profiles are examples to the rest of society.

"I don't mind having my name plastered all over the papers, but my name doesn't mean much to anyone," says Coulis. "If a public figure does something like this, they have to be held up for all to see. You can't let them off because they have a public image. That's all the more reason to expose what they've done."

Besides their recommendations, these men say they want other people to know what it feels like to be a convicted impaired driver.

"There's nothing that can bring back the life of the person I killed," says Coulis. "I have to live with that every day.

"How do you face the living victims of the family of the person you killed? Or the person you crippled? How do you express feelings that you're sorry? I haven't approached the people yet, but I intend to. But how do I go about it? What is the best terminology to use?"

Coulis says the embarrassment his family faced is as hard for him to face as his own shame. And the first time he was in jail, he realized how low he'd fallen in his own eyes, and the eyes of others.

"The food stinks, they treat you like a hunk of meat. When you're in jail, when you've done something like this, you have to consider yourself a criminal. That's not an easy thing to do," Coulis says.

Joe wants others to know what a devastating affect drinking and driving has on family life.

"My family life is down the drain," he says. "It's finished. My personal life is wrecked.

"And I have to admit I'm a con. It's hard. I don't know what it's like for the rest of the guys, but it's sure hard for me to admit I'm a con. But I am."

Vanhelvoort says his last charge is the one the really scared him. He was responsible for an accident in which no one was injured, but it finally struck him. "Someone could have been hurt, or killed," he says. "In all the times I drove when I was drunk, I never felt guilty. I just felt sick, hung-over. There was nothing to remember. I feel differently now. You know, when you've got a drinking problem, the booze takes over. You're not in control. You've got to realize that before you kill someone. Young kids today have to know that."

Toronto Star (ON)
FIN
FOOD, Wednesday, March 19, 1986 2441 mots, p. E1

Slim Pickings

David Kingsmill Star food writer

My brother-in-law is fat. I can say that because he lives in New Jersey and can't get at me. I am also saying it now because the last time I heard, he had lost 18 pounds and he'd done it by eating nothing but those low-cal frozen dinners that look so good on the supermarket freezer counters. My sister tells me he comes home every night and asks what little bag is going to be boiled tonight for dinner.

Now, I'm not exactly thin, either. So last weekend I went out and bought some of those frozen low-cal dinner entres to see what they would do for me. I gained three pounds. That was to be expected, of course, because I ate 18 of them to see what they tasted like. At an average 300 calories per dinner, that works out to 5,400 calories and I did absolutely nothing in the way of exercise to work it off.

This, I should assure you, was all in the name of food science. The popularity of these dinners has more than doubled in the last few years. The Nestle company introduced Stouffer's Lean Cuisine in 1982 with 10 different dinners. The company now produces 20, according to product manager Elizabeth Duff, and the market continues to grow.

The attraction of eating something resembling good food and losing weight is obvious. But the question of taste had not been tested. And that's why I gained three pounds one weekend and why I have come to some definite, although highly personal conclusions.

I tasted 23 dinners (18 on the weekend and five more Monday and Tuesday). Stouffer's Lean Cuisine label had the most selection in three supermarkets and I tasted 12 of those dinners. Weight Watchers brands came next, with six tried. And the McCain company has brought out dinners called Lite Delight and I tried five of those. This doesn't represent the entire field but a large sampling nonetheless.

First, some over-all observations and conclusions:

I was most impressed by the food photography on each box. Very nice and very clever, particularly one brand. On the Stouffer's boxes are terrific pictures of the dishes inside arranged on dinner plates that spill off the sides of the boxes. Each box contains the words "less than 300 calories." The over-all impression is that you are going to get a meal that will fill a dinner plate and be less than 300 calories! Amazing!

When you've finished cooking the meal, however, you realize that the plate on the cover must be a bread and butter plate. Nothing dishonest about this; in big, bold numbers in the lower left corner, so you can't fail to see, is the product size - in metric. For idiots like me, it means nothing and the impression of grandeur remains.

The average price for these dinners worked out to $3.58 1/2 and the average size was 283.6 grams or 10 ounces. That averages out to $5.73 a pound.

Almost every dinner contains the additive monosodium glutamate, so if you're allergic to MSG, you're largely out of luck. Only six did not list MSG in the ingredients, five of them Weight Watchers brand (Lasagna With Meat Sauce, Ziti Macaroni With Meat Sauce, Veal Parmigiana, Chicken Creole, and Filet Of Fish Au Gratin With Broccoli.) One Stouffer's Lean Cuisine brand, Zuchinni Lasagna, did not have MSG.

The most common vegetables with these dinners are rice, green peppers, carrots and mushrooms. The mushrooms are almost always slimy, and the rest soggy and overdone.

Pasta is common in these meals and almost invariably soggy.

Almost all the sauces have the transparent look and consistency of Chinese sweet and sour sauce thickened with corn starch.

They all tasted much alike. I can only say that two of them were fairly good, although not perfect. The Glazed Chicken With Vegetables And Rice by Stouffer's Lean Cuisine was the best of them all. And Ziti Macaroni With Meat Sauce by Weight Watchers also gets a nod.

Here, then, are the dinners tested. Most of the dinners could not be compared to one another; it would not have been fair to compare glazed chicken with veal parmigiana and report which company makes the better product. That's the old false apples and oranges comparison. So these dinners are judged on their own and listed in alphabetical order by actual dinner name so you can take the list to the supermarket and see what's been said. In some cases, however, two companies make virtually the same dinner. In these cases, they have been pitted against each other and rated as to which brand is better. That's in a separate list: see page E2.

The Bottom Line

On Low-Cal Dinners

Beef And Pork Cannelloni with Mornay sauce: 273 grams, 240 calories (18 grams protein, 8 grams fat, 24 grams carbohydrate), $2.99, Stouffer's.

Two mushy tubes of cannelloni pasta stuffed with relatively tasteless meat flecked with spinach and carrots, neither of which adds a thing, in a pseudo Mornay sauce. Its worst sin is it's bland, bland, bland.

Beef Teriyaki, on a bed of egg noodles and broccoli with butter sauce: 285 grams, 275 calories (16.2 grams protein, 10.3 grams fat, 30.2 grams carbohydrate), $3.99, McCain Lite Delight.

Strips of dry beef coated with a very light sweetish soy-based sauce with tough carrot cubes, stringy green pepper chunks on soggy noodles. Side dish of broccoli has butter flavor but wound up soggy.

Chicken Cacciatore With Vermicelli: 308 grams, 260 calories (22 grams protein, 8 grams fat, 25 grams carbohydrate), $2.99, Stouffer's.

Three decent sized cubes of dry white chicken, a few shreds of dry dark meat, in a barely spiced tomato sauce textured with soggy slices of green pepper, slimy mushrooms on a bed of soggy vermicelli.

Chicken Creole with rice: 345 grams, 282 calories (15.8 grams protein, 2.8 grams fat, 47.4 grams carbohydrate), $3.69, Weight Watchers.

About eight squares of dry white chicken and another eight shreds of rubbery dark meat in tomato sauce liberally filled out with chopped celery and sprinkled with flecks of red and green pepper. This bears no resemblance to Creole cooking but the slightly spicy heat in the sauce makes it remarkable in the world of frozen diet dinners.

Chicken Italienne, with linguini and green beans and mushrooms in a butter sauce: 275 grams, 225 calories (17.3 grams protein, 1.4 grams fat, 35.5 grams carbohydrate), $3.99, McCain Lite Delight.

Nine dry white small cubes of awful chicken in a watery tomato sauce laced with chunks of onion and green pepper that add little to a sauce otherwise nicely spiced. The linguini, although mooshy, has a good, buttery flavor and the green beans and mushrooms have survived the freezer and oven respectably.

Chicken Supreme with herbed carrots and almond and raisin rice pilaf: 290 grams, 275 calories (18.5 grams protein, 4.6 grams fat, 41.7 grams carbohydrate), $3.99, McCain Lite Delight.

Three collops of rubbery, dry chicken breast slightly larger than my thumb in a gooey chicken-flavored clingy sauce dotted with two tiny mushroom slices. Gooey white rice with three raisins and almond slivers that are hard to find and impossible to taste are mounded beside carrots pleasantly spiked with tarragon and parsley.

Filet Of Fish Au Gratin with broccoli: 238 grams, 174 calories (23.2 grams protein, 2.6 grams fat, 9.7 grams carbohydrate), $3.59, Weight Watchers.

Someone's catching square cod and Weight Watchers is putting it in a watery, runny, cheddar cheese-like sauce with a mushy spear of broccoli.

Filet Of Fish Florentine: 255 grams, 225 calories (25 grams protein, 8 grams fat, 13 grams carbohydrate), $3.89, Stouffer's. Here we have a problem the fillet of fish jardiniere did not have; the fish did not taste fresh. In fact, it tasted quite old - not dangerously bad, but old, as if the

entre I got was the last on the line on a Friday afternoon. The other negative aspects to this one were the soggy breading, and a thin sauce with virtually no taste beyond the "fishy."

Filet Of Fish Jardiniere with souffled potatoes: 319 grams, 270 calories (29 grams of protein, 9 grams fat, 18 grams carbohydrate), $3.99, Stouffer's.

Cod in a white sauce that is somewhat too sweet and cloying in the aftertaste is striped with green beans and carrots, both julienned, and bordered on one side with impressive-looking duchess potatoes. Unfortunately, the potatoes are definitely summer camp instant potatoes looking good with the fluted crown shapes and the vegetables are soggy facsimiles of their parents. The fish, however, is really not that bad. It's not cooked to a flaky blah dry and has a delicate taste of almost-freshness.

Glazed Chicken with vegetable rice: 241 grams, 270 calories (29 grams protein, 7 grams fat, 23 grams carbohydrate), $3.99, Stouffer's.

The rice is spiked with wild rice and green beans that retain a semblance of crunch through the cooking process. While the chicken sauce has that corn-starch-like, thickened, transparent gloss and the mushrooms are slimy, it is the best of the lot in the sauce department. The eight fairly reasonably sized slices of chicken breast were tender, not dried out and zapped with good flavor. The best of the diet entres so far.

Linguini With Clam Sauce: 273 grams, 270 calories (16 grams protein, 7 grams fat, 35 grams carbohydrate), $3.29, Stouffer's.

The basic problem with this one could be cooking time. Instructions say to put both pouches in boiling water and then simmer for 12 to 15 minutes. In all tests, the meals were simmered for 13 minutes, too long for both the pasta and the sauce. The pasta gets points for the fine parsley included for color and taste. The linguini is mushy, however, and the clams rubbery, both symptoms of over-cooking. This could be forgiven but the clams themselves are the chunks of poor specimens to boot. The sauce, although it has a good clam aroma, is thin and has that glutinous appearance of Chinese sweet and sour. To give it body after the initial taste, I gave it 1 teaspoon of low-cal sour cream (for more on this new product, see Between Bites, page E5) and that smoothed it out. The cream throws off the calorie count, of course, but not by much.

Oriental Beef with vegetables and rice: 245 grams, 255 calories (18 grams protein, 5 grams fat, 34 grams carbohydrate), $3.89, Stouffer's.

Ten thin slices of beef with mushy peas, okay carrots, spinach strands on a bed of plain but salty rice, all swimming in a sweet soy-colored sauce that makes everything taste exactly the same.

Seafood Newburg, on a bed of egg noodles with grean beans and mushrooms in a butter sauce: 315 grams, 225 calories (23.3 grams protein, 5.4 grams fat, 20.7 grams carbohydrate), $3.99, McCain Lite Delight.

Five small dry scallops, maybe a dozen tasteless tiny shrimp and mushrooms in a tasteless yellowy orange sauce flecked with red peppers on a bed of better-than-average egg noodles. The green beans, remarkably, retain a semblance of crunch and the mushrooms aren't as slimy and tasteless as they are in almost every other dinner on the market.

Spaghetti With Beef And Mushroom Sauce: 326 grams, 260 calories (15 grams protein, 6 grams fat, 34 grams carbohydrate), $3.29, Stouffer's.

Spaghetti, which comes out of the bag as limp, mushy, starchy, floury tasting pasta, is covered with slightly biting tomato paste sauce that sticks to the spaghetti like sweet and sour Chinese sauce to chicken balls. The beef is tasteless, the tomato chunks actually real, despite the taste, the mushrooms plebeian and slimy, and the wonder of it all is that the dish leaves no nasty aftertaste.

Veal Parmigiano, with Italian vegetable medley: 184 grams, 262 calories (23.5 grams protein, 15.5 grams fat, 15 grams carbohydrate), $3.39, Weight Watchers.

It comes in two bags. The first bag contains the medley of vegetables - 13 tasteless carrots nicely sliced with one of those fancy potato chip slicers, 17 tiny lima beans that have been dried in the African sun, watery, mushy zucchini that defies differentiation from boiled cucumbers, and two identifiable shards of cauliflower the size of your pinky's fingernail that have absorbed the Red Sea prior to packaging. In the second bag is a suspiciously oval piece of meat slimed with a watery looking red sauce. The meat is supposed to be veal, but it doesn't look like it. The sauce is too salty, watery as it looks, but surprisingly tasty. You're right, I can't believe I said that either. But it's true. The sauce ain't bad tasting.

Ziti Macaroni, with meat sauce: 319 grams, 299 calories (18.9 grams protein, 7.8 grams fat, 35.5 grams carbohydrate), $2.79, Weight Watchers.

The noodles, as in all low-cal meals noodles, are mushy. But the large zitis carry the sauce well. And in this one, the sauce isn't all that bad. The tomato paste taste gives it a good zing, the Mozzarella is abundant and most noticeable and although it could be accused of being a tad too sweet, the off-setting oregano and a hint of onion carry it through. It would rate an 8 out of 10 if it weren't for the mushy noodles. As it is, it gets a 7 and a nod as one of the best of Weight Watchers.

Stuffed Cabbage with meat in tomato sauce: 305 grams, 210 calories (17 grams protein, 9 grams fat, 15 grams carbohydrate), $3.79, Stouffer's.

The first sin is the cabbage, which despite being in a basically sweet tomato sauce (soup?) is slightly bitter. And stringy. The second sin is the stuffing; ground beef mixed with carrots and rice, all combining to successfully imitate art, or at least a canvas itself.

Szechwan Fish with mushroom-flavored Chinese-style noodles and a sweet and sour vegetable blend: 340 grams, 229.2 calories (16.3 grams protein, 0.7 grams fat, 41.5 grams carbohydrate), $3.99, McCain Lite Delight. Four small shrimp, too much watery cod, two rubbery scallops and three soggy cashews are bound in a jelly-like sauce scattered with slimy mushrooms and green pepper pieces, all of which has as much resemblance to Szechwan cooking as cream soda to Chateau Margaux. The noodles sprinkled with parsley are not bad. Green beans, carrots, a few chunks of pineapple and a couple of mushrooms slices are bound up in an insipid sweet and sour sauce.

Toronto Star (ON)
FIN
FOOD, Wednesday, March 19, 1986 454 mots, p. E2

Comparing low-calorie meals

David Kingsmill Toronto Star

In a few cases of testing low-cal meals, the same basic dish has been prepared by Stouffer's and Weight Watchers. Here are some of the match-ups and how they compared.

Salisbury Steak

Stouffer's Salisbury Steak with Italian style sauce and vegetables: 269 grams, 270 calories, (25 grams protein, 13 grams fat, 14 grams carbohydrate), $3.39.

A pleasant, tightly formed chopped beef patty sitting under a lightly spiced tomato sauce with still-crisp yellow squash, zucchini with its distinct flavor, those slimy mushrooms, fresh tomatoes and a topping of melted Mozzarella.

Weight Watchers Salisbury Steak in mushroom gravy with carrots: 248 grams, 240 calories (22 grams of protein, 9.8 grams fat, 11.8 grams carbohydrate), $3.69.

Dry, tough, chewy, loosely formed hamburger meat in a thin-tasting but glutinous sauce with a few sliced mushrooms. The meat comes with a separate pouch of plain carrots that wound up tasting over-boiled. Winner: No question: Stouffer's Lean Cuisine Salisbury Steak. It has 30 more calories, takes almost an hour in the oven to prepare, but it costs less and there's no comparison as far as taste is concerned. This is one of the better low-cal frozen entre meals.

Lasagnas

Stouffer's Zucchini Lasagna, 312 grams, 260 calories (22 grams protein, 7 grams fat, 28 grams carbohydrate), $3.29.

Surprisingly, the zucchini partially survives the 50 minutes in the oven and doesn't come out complete mush. The tomatoes give the sauce a nice robust flavor and the cottage cheese and Mozzarella are abundant in flavor. Almost worth the price.

Stouffer's Tuna Lasagna: 276 grams, 260 calories (18 grams protein, 8 grams fat, 30 grams carbohydrate), $3.29.

The tuna taste is there, the bread crumbs on top crisp up nicely in the oven, and the white sauce is spiked nicely by the flavor of red pepper, although not enhanced by its mushy texture. The list of ingredients on the package says three kinds of cheese are swirled somewhere in the sauce. Since they can't be tasted, they might as well be omitted.

Weight Watchers Lasagna with Meat Sauce: 298 grams, 262 calories (23.5 grams protein, 5.1 grams fat, 31.6 grams carbohydrate), $3.39.

The best of the noodles comes with this one. While the lasagna is far from perfect, the pasta at least doesn't have the texture of dissolving tiles of flour paste. The beef in this one actually tastes of beef, the tomato sauce is high on tomato paste acidity but not enough to detract. And the cottage cheese is a perfect foil for Mozzarella, which, after all, is the whole idea. Best of the Weight Watchers.

The Winner? Stouffer's Zucchini Lasagna, followed closely by Weight Watchers Lasagna With Meat Sauce.

Toronto Star (ON)
FIN
NEWS, Wednesday, March 19, 1986 98 mots, p. A7

Pigeon 'mess' angers trustee

North York residents should be allowed to keep pigeons only if their neighbors approve, a separate school board trustee says.

Tony Marzilli plans to appear before a city committee that wants to exempt pigeons from an animal-control bylaw if the owners are members of pigeon racing and other recognized clubs.

Marzilli said he fears some pigeon fanciers merely want to raise the birds for "cheap meat." Describing his garden patio as "practically unusable" in summer because of pigeon droppings, he also wants owners of offending birds to be required to "clean up their mess."

Toronto Star (ON)
FIN
NEWS, Wednesday, March 19, 1986 476 mots, p. A2

When dining was a treat for your wallet, too

George Gamester Toronto Star

Care to dine out today, friends?

Be our guest. No need to dress up - or even bring money.

We're steppin' out via the remarkable memories of Star readers, recalling things they miss from 'ol T.O. * How about the ever-popular Murray's for starters?

Back in the '40s, when Margaret Burwell of Oakville worked downtown, there were six Murray's in T.O: In the Ford Hotel at Bay and Dundas, on Front St. beside the Royal York; Yonge at Bloor; Yonge at St. Clair; and on Bloor next to the Park Plaza (the only survivor today).

"On pay days," recalls Margaret, "we would splurge and have Murray's famous custard rice pudding (with a separate cream jug) and coffee for 20 cents."

Feel like something a little more substantial? Well, check these items from a 1945 Murray's menu Margaret has saved all these years:

Roast beef sandwich, 15 cents; ham and eggs with french fries, toast or rolls, 35 cents; griddle cakes with sausages, 25 cents.

Minced beef with french fries and roll, 30 cents; cooked vegetable salad, 30 cents; butterscotch sundae, 15 cents.

On a roll Or, if you really wanted to go all-out: Roast prime ribs of beef, served with rolls or muffins, choice of vegetable and mashed potatoes: 45 cents; panned halibut steak with cottage fried potatoes: 40 cents, and (the most expensive item on the menu): grilled tenderloin steak, with rolls and vegetables, 70 cents. * Too steep? How about all those tea rooms that flourished downtown in the 1920s and '30s? Thelma Macaulay of West Lodge Ave. recalls how establishments like The Queen Mary Tea Room, The Dorothy Jane, The Mission, The Peacock, The Brown Betty (run by Mary Pickford's cousin), Bingham's and Patterson's served soup, rolls, meat course, vegetables, dessert and tea for 35 cents. * Too genteel? Well, how about Jay's Diner on Yonge near Charles St.? Jim Dewar of Weston remembers it in the early 1940s as "a rebuilt streetcar with 10 stools facing a counter and an attached lean-to with booths.

There's the beef

"You could buy a $5 meal ticket for $4.75, and the specialty was steaks. A nine-ounce sirloin heaped with french fries, four slices of toast (so hot the butter ran down the sides) and a huge mug of excellent coffee for 40 cents."

Later, when he got back from the war, Jim patronized the White Spot on St. Clair Ave. E., featuring hamburgers, fishburgers and eggburgers for a nickel each.

"My lunch was usually four hamburgers and a glass of milk - 25 cents."

M-m-m-m-m. And we didn't even get to Brooker's, Donwneyflake Donuts or Child's. We'll have to return to this topic again.

Do you have memories of vanished Toronto to share? We welcome your letters (George Gamester, Toronto Star, One Yonge St., M5E 1E6).

Toronto Star (ON)
FIN
LIFE, Thursday, March 20, 1986 264 mots, p. H9

Ham, spinach, cheese make meat loaf a treat

Mary McGrath Toronto Star

Meat loaf is no ordinary meal when it's rolled with ham, spinach and cheese. This one is from The Beaches Cookbook by Ann Charles, Susan Jay, Peggy Lockie and Judy Parker. The cookbook sells for $8.95 and if you want a copy for your cookbook shelf, write to The Beaches Cookbook, 15 Beaufort Rd., Toronto M4E 1M6, for an order form. Meatloaf Fit For Your Mother-In-Law 2 eggs, beaten

1/2 to 1 cup bread crumbs

1/2 cup spicy tomato sauce 2 tbsp chopped fresh parsley 1 clove garlic, crushed, or 1/2 tsp chopped bottled garlic

1/2 tsp dried oregano Salt and pepper 2 lbs (1 kg) lean ground beef 8 to 10 slices Black Forest ham 2 cups chopped cooked fresh spinach or thawed frozen spinach

1 1/2 cups grated cheese (Monterey Jack, Jarlsberg etc.)

Preheat oven to 350 degrees F. Combine eggs, crumbs, sauce, parsley, garlic and oregano. Season with salt and pepper. Add beef and mix well. On waxed paper, press meat mixture out to a 12- by 10-inch rectangle. Cover surface of meat mixture with ham slices, leaving a 1/2- to 1-inch border around the edge. Sprinkle ham with well-drained spinach and then cheese. Carefully roll up jelly roll style, from the shorter end. Seal edges by pinching meat layers together. Place seam-side down on a greased baking pan. Bake 1 to 1 1/4 hours. (The centre will be pink because of the ham.) Slice and serve warm or at room temperature. Makes 8 servings.

Toronto Star (ON)
FIN
ENTERTAINMENT, Thursday, March 20, 1986 332 mots, p. B3

It's best to ask for help

Tom Spears Toronto Star

When you walk into Dac Hoa, a friendly waitress will offer to help you with the menu.

"No, thanks," you'll say confidently, after checking to make sure it's in English as well as Vietnamese.

"Yes, please," you'll say a couple of minutes later, after convulsing the waitress by ordering a bowl a soup each: One bowl, she explains tactfully, serves four to six people.

That's when you wisely accept a few pointers.

The staff sums you up quickly: a Vietnamese who orders subgum soup ($4 for a small tureen) gets tongue and intestines in it; anyone else gets pork, fish and shrimp balls. If you're feeling less than adventurous, just stick with the many noodle soups.

Safer ground is an order of spring rolls (four for $3), meaty, savory little items that you wrap in lettuce and fresh mint leaves and dip in a sweetish sauce.

All the dozens of entrees (except Peking duck at $15) seem to be under $6. Many feature meat teamed with rice noodles or just plain rice, and the meat is often fried.

Spicy chicken and rice (it's the mild-looking rice that holds most of the spice) is $3.50. Fried pork (crisp chunks, juicy on the inside) with shrimp on thin rice noodles is $5; and slices of fried beef and rice vermicelli is $2.50. A chicken salad with mint at $3.50 finished the meal off nicely.

Gallons of tea are free. There's beer, but nothing stronger.

Filled to gasping, we skipped dessert.

Steaming cloths for hands and face (four for 42 cents) arrive automatically to end the meal. Dinner, with tip and two beers, came to $29.82. - Tom Spears

The Star's daily restaurant review

TABLE FOR TWO Dac Hoa 418 Dundas St. W. 593-4393 Vietnamese; seats about 70; beer licence; open 10 a.m. to 10 p.m. weekdays and 9.30 a.m. to 11 p.m. on weekends; closed Wednesdays; no credit cards.

Toronto Star (ON)
FIN
NEWS, Thursday, March 20, 1986 90 mots, p. G10

Pins in hotdogs cost firm $65,000

Special

BURLINGTON - BURLINGTON (Special) - Security measures taken by F.W. Fearman Co. Ltd. when a Dunnville man was sent to hospital with two pins lodged in his stomach after eating a Mary Miles wiener have cost the meat processor about $65,000.

Fearman president Ray Kingdon said the firm paid $35,000 for a metal detector and $30,000 in extra wages after Charles Seath, 37, was taken to War Memorial Hospital in Dunnville earlier this month.

About 15 tonnes of wieners were recalled.

Toronto Star (ON)
SAT
NEWS, Saturday, March 22, 1986 596 mots, p. A17

Fortune teller faces three fraud charges

A recent story in The Star about fortune tellers has persuaded more people to come forward and tell police how they were duped out of money they paid to have curses removed from themselves or their families.

One of them, a 24-year-old woman, said she paid $2,500 to a woman who claimed to have powers to remove a curse she said was causing unhappiness. The woman brought a tomato to the fortune teller, who appeared to cut the tomato open to show it contained a ball of hair as proof the woman was living under a curse.

Trena Butch, 47, of Bathurst St. faces three counts of fraud.

Police said the complaint of another woman who lost $10,000 in a similar case is being investigated. Man denies he forced teens into prostitution

A man accused of forcing young runaway girls into prostitution has denied the allegations.

George Junior McLeod, 22, of Silver Bell Grove, Scarborough, testified yesterday he paid for a motel room for the girls as an act of kindness.

The trial continues. 2 Scarborough shops hit by same bandit

A bandit, who first used a long bucher knife, then switched to a meat cleaver, robbed two shops in northeast Scarborough yesterday morning.

First he held up a submarine sandwich shop on Kennedy Rd., near Steeles Ave.E., drawing a butcher knife and threatening Nahabet Tokmak, 21, who had to hand over $150.

About 4.30 a.m., the same man, brandishing a meat cleaver, threatened Youbert Dizjtake, 35, in Mac's convenience store at Brimley Rd. and Huntingtonwood Drive, getting about $200. 28-year-old mugger sentenced to 9 months

A 28-year-old drifter has been sentenced to nine months in jail for mugging two men in the downtown area.

Dennis Carrier pleaded guilty in District Court yesterday to two counts of robbery.

Prosecutor Mike Engel said Carrier and 20-year-old Robert Damas Richard, who was earlier sentenced to six months, beat up and robbed two men in separate incidents last Oct. 20.

Carrier told one of the victims, "If you don't have any money we're going to kill you," Engel said. Pickering man admits series of robberies

A Pickering man has admitted robbing two credit unions and a bank while armed with an imitation hand gun.

William George Bell, 32, who pleaded guilty in Toronto District Court yesterday, will be sentence April 17 by Judge Dave Humphrey.

Prosecutor John McMahon said Bell got $1,100 from a Scarborough credit union on Feb. 15, 1984, and more than $1,500 from a Dundas St. W. bank on Oct. 12 of the same year.

But on April 13, he fled empty handed from a second Scarborough credit union when a teller grabbed his arm as he reached over the counter to take some money.

He was arrested for an unrelated matter on Jan. 23 last year and admitted his involvement in the robberies. Toronto man charged in assaults on 2 boys

A Queen's Quay man, who police say operates a chocolate bar vending business, has been charged with two counts of sexual assault on boys 13 and 14.

They are residents of Kingston who, 52 Division youth bureau officers said, won a trip to Toronto because of the large number of chocolate bars they sold door-to-door in their city.

Kingston police communicated with the Metro police after interviewing the boys on their return there last month.

Police said the chocolate bars are sold by a fund-raising firm in Toronto.

Charged with sexual assault is Christopher Lance Neale, 31, of Queen's Quay W.

Toronto Star (ON)
SA1
MAGAZINE, Saturday, March 22, 1986 1028 mots, p. M5

Sealing: Straight-talking history

Barry Kent MacKay

Briton Cooper Busch describes the efforts of men to wrest profits from the sea's bounty of marine animals, particularly seals, walruses, sea lions, elephant seals, sea otters and penguins. Fat, oil, leather, furs and meat were the products sought. A wondrous diversity of animals whose adaptations to life in cold seas produced such commodities were the victims of a greed so rapacious that whole popualtions of animals were endangered or eliminated in a centuries-long bloodbath.

This is a history, not a condemnation nor an endorsement, of sealing as practised by Americans and Canadians. Busch, an American historian, tells of the 18th-century sealers out of Boston who sought fortunes in the South Atlantic, off North America's west coast and in the chill waters embracing Australia's southern shores. There is an examination of the early days of the Newfoundland seal hunt and the changes in hunting techniques and sailing vessels that occurred as succeeding generations of Newfoundlanders took to the ice each spring.

The northern fur seal harvest and the complex, international negotiations that gave the hunt to the Americans, with appropriate concessions to the Soviets, Canadians and Japanese are explained and are of interest in understanding the politics of the modern Alaskan seal hunt.

The history of the hunt for elephant seals is one of avarice with virtually no consideration for life, animal or human, or the trappings of civilized attitudes and behavior. Sealers who signed on to long voyages in the cold latitudes of the southern hemisphere, or anywhere seals were still not hunted out of existence, were traditionally crude, hardy, desperate men, themselves savagely exploited by their backers.

Busch traces the history of fortunes made by a relatively small number of investors in the sealing industry and by sealing captains. He explores the lines of influence those fortunes created up to the highest seats of power in the United States.

It's fascinating stuff, although told in language unfortunately inclined to be dry and pedantic. Nowhere is there the drama of, for example, Cassie Brown's magnificent story, Death On The Ice: The Great Newfoundland Sealing Disaster Of 1914 (Toronto: Doubleday Canada, 1972), or the writings on the subject by Farley Mowat.

Although he is a scholar, Busch has been careless with some facts and language. He mentions the otter's "anthropomorphic characteristics." Attitudes, descriptions and interpretation of behavior can be anthropomorphic, but not characteristics. It seems odd to refer to such a reduced species of such limited range as the walrus as "ubiquitous." The claim that breeding ice for harp seals is "no more than a foot or two thick at most" is wrong. The statement that the harp seal's coat "is cooler than the ice with which it is in contact, for it does not melt the ice in any way," is wrong on both counts.

Busch has provided a broad look at the history of sealing in - or out of - North America. Canadians may be interested in having the controversial harp and hooded seal hunt in the Atlantic placed in a historial context.

On the other hand, Janice Scott Henke's Seal Wars! An American Viewpoint is not so much an American viewpoint as it is the viewpoint Canadian seal hunt proponents express, carried to an extreme. This is an unabashed defence of Canada's annual spring seal hunt for harp seals off Newfoundland and in the Gulf of St. Lawrence, written by an American angry and frustrated at the influence animal welfare groups have had upon perceptions (particularly her compatriots') of the hunt. Henke is critical of anyone critical of the hunt, its management or its defence, including this reviewer, whose "views on sealing were always vitriolic."

Unfortunately Henke employs the same tactics she abhors when used, as she claims, by animal welfare groups when she blends valid facts and concerns with misinformation.

Henke claims the "import" of fur seal skins from Alaska is not prohibited in the United States. The United States can no more "import" products from Alaska than Canada can "import" cars from Oshawa. She claims seal hunt opponent Brian Davies' information is "entirely disproved by the findings of all professional marine scientists who have ever conducted basic research on seals and their habitat." But she seems to be ignorant of the fact that Davies has funded such research, conducted by the same scientists whose data are employed by Ottawa in managing the hunt, and used those data in presentations to the European Economy Community that led to its ban on import of harp and hooded seal pup products.

Henke's claim that sound travels more easily in air than in water is incorrect. Her claim that there has never been a need for defence of Canada's marine research shows ignorance of the fact that successive commercial fish stocks have been seriously depleted under the same government policies that were applied to seals. Her comments that a top International Fund for Animal Welfare official "suddenly disappeared" from the organization in Great Britain implies something sinister. The fact is that the man's six-month stay in Britain was up.

While reviling use of the word "baby" in reference to newly born seal pups (although it's quite proper English to refer to a small, newly born mammal as a baby), presumably because the word is emotive, Henke refers to seals as seen from the air as resembling "a thick brood of maggots." The seals are "dull-witted" and "unwary, rather stupid, dull creatures" and "buggers." Mother seals in defence of their young are "powerful and nasty appearing." There are valid arguments to be made in favor of Canada's sealing industry and against some of the rhetoric brought against it. However, Henke, by taking a polarized position and supporting it with errors, innuendoes (she even manages to link seal hunt opponents with the KGB) and discrepancies, has failed to present those arguments with the necessary objectivity. * The War Against The Seals: A History Of the North American Seal Fishery by Briton Cooper Busch McGill-Queen's, 374 pages, $29.95 * Seal Wars! An American Viewpoint by Janice Scott Henke Breakwater, 215 pages, $9.95 paper; $19.95 cloth * Barry Kent MacKay writes Nature Trail in The Sunday Star.

Toronto Star (ON)
SAT
LIFE, Saturday, March 22, 1986 863 mots, p. L4

Cargo of porcelain from shipwreck to be auctioned at outstanding sale

Hyla Wults Fox

When a European merchant vessel was shipwrecked in the South China Sea in the mid 1700s with 100,000 pieces of contemporary Chinese export porcelain in the hold, no one could have imagined that the cargo would survive the disaster, let alone more than 200 years of salt water, storms and plunderers. But not only did it escape destruction, the entire cargo remained intact.

Everything, including the porcelain, rare gold bars, and private possessions of the crew such as dark green glass wine bottles and metal cooking pots, will be disposed of in a five-day auction by Christie's Amsterdam from April 28 to May 2. The auction, destined to draw collectors, dealers and historians from all over the world, is considered by those who monitor such things to be the most outstanding sale in two centuries.

Captain Michael Hatcher makes his living salvaging ancient vessels. Not only did he find this particular treasure, but three years ago he discovered the wreck of a Chinese trading junk that had sunk in about 1645. It, too, contained thousands of pieces of Chinese porcelain. When sold by Christie's Amsterdam, the cargo fetched almost $3 million. Most of the material, now known as the Hatcher Collection, found its way into various museums and private collections.

Axel Vervoordt, a Belgian antiques dealer, purchased more than 10,000 pieces, including most of the important Ming items in that sale. Many are now for sale in his Antwerp shop. According to an article in the March issue of House & Gardens, Vervoordt couldn't resist their unusual patina. Author Christina de Liagre quotes Vervoordt as saying the porcelain is unusual because "it's got a matte finish from the salt water, which to me makes the design more beautiful. The touch is different. It's more meditative. People who are real connoisseurs say, 'Ah, that's a Hatcher piece, because it's got this characteristic velvety patina.' "

Hatcher's life has been exciting. In 1952 he left the United Kingdom and settled in Australia, where he bought a sailing boat. Eighteen years later he established a salvage company in Singapore and occupied himself with the lucrative business of locating and salvaging the wrecks of merchant ships that sank during World War II. The China Sea became of great interest to him, and in 1983 he accidentally located the wreck of an ancient Asian junk containing thousands of pieces of Ming and Transitional porcelain. Fired by the enthusiastic acclaim this cargo received (and the financial rewards, no doubt) Hatcher concentrated his efforts on locating ancient vessels.

The material to be auctioned at the end of April, known as the Nanking Cargo, consists of mainly blue and white pieces. There are more than 40,000 tea bowls and saucers painted with approximately 20 different standard patterns. These were all intended for use by Europeans, who had recently succumbed to the 18th-century rage for tea drinking.

As well, there are large runs of dishes, plates, bowls and mugs. Many of the tablewares have been assembled into complete dinner services, providing settings for as many as 144 guests. These services include tureens, salt cellars, covered condiment pots, meat dishes in a number of different sizes, dinner and soup plates.

According to Christie's, the blue and white porcelain is in excellent condition, with a bright shiny glaze and bold designs unaffected by the sea water. Most of it was recovered by Hatcher directly from original packing cases stacked in the hold. The rows of porcelain were carefully padded by tea, which would have been sold on arrival.

Although most of the porcelain is "blue and white", with the designs painted under the glaze in cobalt blue, there is a large amount decorated in overglaze enamels with typical Chinese designs such as scholars, landscapes, flowers and fishermen in small boats. Some of the overglaze enamels have softened with the effect of the salt water and these, therefore, are more significant for their historical interest. They show the types of objects and typical designs on export porcelain that a ship of this period would carry home to Europe.

Also of great interest are the 125 solid gold ingots recovered from a small area outside the line of the hull. The gold bars are of two types - Nanking Shoes, cup-shaped ingots whose shape has entered Chinese folklore as a symbolic emblem of wealth, and rectangular ingots some four inches long. No 18th-century Chinese gold bullion of this type is known to be available in the West or has ever been offered at auction.

But the mystery no one has yet discovered concerns the identity of the ship. European shipping records are being combed and researchers are hopeful that some clue as to the ship's origin will be found before the sale.

If you are planning a trip abroad in late April, and if you love porcelain, antiques, the sea, or history, mark this auction on your calendar. It is bound to be an international event.

If you can't attend, at least you can examine the catalogue. It can be ordered from Christie's, 94 Cumberland Ave., Suite 803, Toronto M5R 182, 960-2063.

Toronto Star (ON)
SUN
PEOPLE, Sunday, March 23, 1986 620 mots, p. D7

Senior citizen gets $100 to put potatoes and meat on table

Percy Ross

Dear Mr. Ross: I see that you invested $100 in a man and his chickens. I'm asking you to invest $100 in a 74-year-old man whose Social Security cheque just doesn't last past the 25th of the month. After that it's rice and beans until the next cheque comes on the 1st. Don't get me wrong. I don't want to raise chickens, I'd just like to eat one every once in a while. - B.J., Desert Hot Springs, Calif.

Dear Mr. J.: I'd feel like a "dumb cluck" if I didn't give your chicken letter equal time in this column. You can put some meat and potatoes on your table after the 25th each month. My cheque is in the mail.

* * *

Dear Mr. Ross: To get right to the point, my request has to do with my senior prom. It really means a lot to me. It's the most precious time a girl can experience.

I'm afraid no one else sees it that way though. My mother is on welfare, and my father works, but barely supports himself.

That's why I'm begging you to pick up the tab on my first prom. It shouldn't cost over $500, and that covers everything from top to bottom. For years I couldn't attend things at school because I didn't have the money. I should at least be able to attend my own prom. - R.Y., Chicago, Ill.

Dear R.: There are many experiences ahead of you which you'll feel are the "most precious times" of your life.

Getting $500 from me for an evening of memories in your senior year seems slightly outlandish. Whatever happened to getting a part-time job and working for what you want?

* * *

Dear Mr. Ross: I have a very special event coming up. It's not a birthday or wedding. It's simply my own personal day to celebrate one year of sobriety.

It's been 12 years since I've seen my mother. She refused to see me when I was drinking and didn't believe it after I quit. A couple weeks ago my sponsor phoned her to confirm my length of sobriety. This morning I received a letter from her, and she wants to come and see me.

It's been a long hard road back to sanity after destroying a good marriage and losing my three children in a custody suit. But I can finally look in the mirror and not be ashamed of who I see. I know that today I was able to get up without a drink, and, by the grace of God, I'll be sober when I go to bed.

Although it's not absolutely necessary, I'd like to take my mom out to dinner when she visits. I'm still paying enormous amounts of money on bad debts, so no matter how I adjust my budget, there isn't any extra for this. Would you consider sending me a small cheque? - Mrs. K.S., Fargo, N.D.

Dear Mrs. S.: It's a fantastic feeling to look in the mirror and like the person you see. My cheque to cover a memorable dining experience for you and your mother is in the mail.

Congratulations on your recovery and welcome back to sanity.

* * * Dear Mr. Ross: I'd like to pick your brain instead of your wallet. What are my chances of inheriting one million dollars from you? I'd like a chance at a winning ticket. - P.C., Carlisle, Pa.

Dear P.C.: I don't remember announcing a lottery in this column. Besides, I plan on giving away all my money during my lifetime. If you're tempted to ask when I'm going to die, save your breath.

Toronto Star (ON)
SUN
ENTERTAINMENT, Sunday, March 23, 1986 679 mots, p. F3

Joso's just gets better with age

David Kingsmill Star food writer

In the small sweep of the harbor in Hania, on the island of Crete, is a cafe with a sign above a worn door that loosely translates as the New Greece cafe. More than a dozen years ago, a man named Stavros hovered over the tables and chairs crowding the far corner of the hot concrete wharf from dawn to midnight and beyond. Stavros was a kind man who delighted in practising his limited English and displaying pictures of his young bride. And it was Stavros whom you summoned for fried squid.

Squid was only available at the New Greece when a boy about the age of 8 was hiding somewhere in the back of the cafe. With one polite word directed to the dark kitchen screened from view by the blinding sunlight during the day and by bright lights out front at night, the boy would appear with a string in his hand.

He would walk to the edge of the wharf 10 feet away, toss the line into the crystal clear water, crouch down, jiggle the line, drag it toward him and then, with one quick jerk, flick the line back onto the land. Attached to the end, a squid would wiggle. The boy pounded the squid on the wharf for about 10 minutes, slapping it down like a wet rubber glove, before taking it back into the kitchen.

Five minutes later at the most, Stavros would appear with a pile of deep fried squid that almost melted in your mouth. With an appropriate bottle of Domestica white, it was heaven. And heaven cost about 75 cents. Wine included.

I was in Hania for about three weeks and the squid was always that good. I had it every day either as a small appetizer with the 5 o'clock ouzos or as a main course. And I judge all calamari by it.

For a number of years now, Joso's on Davenport at Avenue Rd. has enjoyed a very good reputation in Toronto for fish and seafood. My first meal there was about two years ago when to walk in without a reservation was one of those ultimate exercises in futility. It is time the place was re-reviewed.

Tuesday night and the place was packed to the rafters; Joso's has not lost its reputation. Nor its humor, judging by the continuing admiration for mammary glands displayed in the wall art and statues. Less amusing, perhaps, are the prices; appetizers range upward to $9.25, entrees to $27. It all sets up an anticipation of the best.

The fish soup to start ($3.75), full of fish and vegetables, had an aroma of strength without being a strong scent; in simpler terms, the aroma set up the appetite nicely and the taste was delicate.

Of the fresh fish of the day (prices vary with fish), white snapper was chosen. It came whole and beautifully grilled from the tail to the cheeks. Superbly done. The mussels ($17.75) steamed in wine, parsley and garlic could not have been better. The flavor infused in the steaming was remarkable, the balance delicate and almost sweet. And the Ganbroni alla Griglia ($23) was superb - giant prawns grilled to perfection in their shells resulting in a sweet meat, scampi-like taste accented with garlic and fruity olive oil. This could serve as a standard anywhere.

But alas, the fried squid ($12) was a disaster by Hania standards - by any standards, actually. The squid rings were rubber. That says it all. My meal at Joso's two years ago was not as good as the most recent one, which is a good sign. Dinner for two with wine will cost $80 and up.

TABLE FOR FOUR Joso's 202 Davenport Rd. 925-1903 Fish and seafood; seats 65; entrees $9 to $27; full license; open 11.30 a.m. to 3 p.m. for lunch weekdays, 5.30 p.m. to 11 p.m. dinner Monday to Saturday. Closed Sundays; no facilities for handicapped; non-smoking areas; reservations advised; takes Visa and Amex.

Toronto Star (ON)
FIN
SPORTS, Monday, March 24, 1986 1176 mots, p. B6

Barred from buffet, he lost 135 pounds

Al Sokol Toronto Star

You think athletes have it tough? Consider the occupational hazards faced by sportswriters who must slug through a minefield of press conferences loaded with food and booze.

There are members of Alcoholics Anonymous - in good standing - among the Toronto sports media, but the most visible victims of freeloads are those stout souls who have been living too high off the fat of the land.

I mean, we're talking heavy. Not your obese writers whose waist measurements have overtaken their age - they're just fatties. The guys who are really hooked on calories can only write about their toes from memory.

Monty Charness, 45, a freelance Toronto sportswriter, fits the definition of being a media event in himself.

"I was told people considered my food intake at press conferences as newsworthy as anything that was announced," said Charness. "I could put away 10,000 calories at one sitting and then go back for dessert."

Aiming for 170

Without the benefit of medical guidance, he has lost 135 pounds by following his own regimen of diet and exercise. The 5-foot-10 Charness, who hit a top weight of 325, is now 190 pounds and taking tentative aim at 170.

"I'm 20 pounds away from my optimum weight but, to tell you the truth, I'm afraid of reaching it," said Charness. "My fear is that if I reach 170, I'll stop working out and become fat again.

"That fear can work for you; it's like an athlete fearing failure so he works harder. If you have a bad day and pig out, the fear brings you back on track like a built-in governor."

Monty's waist has come down to 40 inches from 56 and even his shoe size has been reduced from an 11 to 10 1/2. In his hefty days, Charness was usually bedecked in cowboy outfits which have given way to well-fitting casual clothes.

Bavasi not amused

Charness rates Maple Leafs hockey games at the Gardens and Argonauts matches at Exhibition Stadium as a tie for the venues with the worst free food. The best, according to Charness, is served by the Blue Jays but Monty outdid himself at the baseball trough, much to the annoyance of former Jays president Peter Bavasi.

"I had a tray loaded with food and I needed something to wash it down so I had them put an orange drink in a jumbo popcorn container," said Charness. "I was holding the container when Bavasi stuck his hand in expecting to come out with popcorn. He was not amused."

The moment of truth for Charness took a full month, February of 1981. A new buffet opened on Carlton Street across from his office and Monty became a loyal customer. Buffets were his meat.

"One day the manager came up to me and said I had to wear a jacket or I would not be served," recalled Charness. "I protested because there were guys there with earrings and tattoos wearing T-shirts, but finally I started wearing a jacket.

"Then I noticed I was being ignored. I was being seated a $5 cab ride from the buffet table and was always the last to be served. But the food was so good I even endured this slight.

"The crunch came one day when the manager gave me $5.95 and told me to take my business to the Town and Country," said Charness. "That was the turning point. Now I'm writing a book called Barred From A Buffet."

For starters, Charness dismissed the theory that he had fat genes. His parents and sister, Bella, are not overweight, nor have they ever been obese. He decided it was time to test his character and change his lifestyle.

Charness can remember being fat since the age of 5. An agile youngster, the excess poundage did not prevent him from becoming a good athlete and he never felt his weight put him at a disadvantage.

His self-image changed forever when he was banned from his favorite eatery because the management felt they could not afford to feed him and make a profit.

Diet and exercise

Charness began a double-barreled assault on his weighty problem employing a strict adherence to diet and exercise.

"It's not so much a diet as a new lifestyle, a test of my character. Most diets stress the importance of food. My theory is to make food unimportant in your life. Food is the enemy of fat people; run away from it.

"Eat only when you're hungry and that may mean only one meal a day," noted Charness. "Avoid eating meat, bread and sugar. Meat stays in your system too long, makes you feel sluggish and interferes with your workouts."

"Eat only when you're hungry and that may mean only one meal a day," noted Charness. "Avoid eating meat, bread and sugar. Meat stays in your system too long, makes you feel sluggish and interferes with your workouts."

it also helps to have an understanding and supportive wife. Sue Charness, Monty's wife of 10 years, took him from 20,000 to 1,500 calories a day by preparing attractive and nutritious meals whose main ingredients were vegetables.

She also got Charness a dog which Monty walks twice a day, at 5 a.m. and again in the evening.

"Many fat people are egocentric and selfish," said Charness. "Once you get a dog, which is completely reliant on you, it makes you think less about yourself and feeding your face."

600 sit-ups

Phase Two was exercise. Charness rides a stationary bike at home seven days a week; three times a week he does circuit training at the Jewish Community Centre in North York. Because of his initial bulk, he had no option but to start and progress slowly.

"In the beginning, I could just do five minutes on the bike and five sit-ups. I now do 1 1/2 hours daily on the bike or 35 miles - whichever comes first - and 600 sit-ups besides other exercises.

"The stationary bike is ideal for me, better than running. I write for wire service agencies and I have to read newspapers every day," explained Charness. "I can read them while I'm riding my bike; that's better than reading in bed."

Charness was introduced to "circuit training" by Mickey Unroth, who has been one of the top four-wall handball players in Canada for 35 years.

Monty's own version consists of running up 70 stairs, nine laps (half a mile) around the indoor track, 12 curls with 40-pound weight, 12 snatches, 33 half sit-ups, 100 flutter kicks, 12 squats with 40-pound weight, three chin-ups and 15 push-ups.

There's more, but you get the idea. For a change of pace he plays racketball at least once a week. Monty Charness, minus 135 pounds, has added another dimension to his writing career. He now lectures on training and permanent weight loss and is quite willing to share his experiences. He can be contacted through Box 204, Station A, Downsview, Ont., M3M 3A3.

Toronto Star (ON)
FIN
LIFE, Monday, March 24, 1986 142 mots, p. C2

Cook a roast of beef in 1 hour

Mary McGrath Toronto Star

Even the time it takes to cook a roast of beef is changing. Now a recipe from Toronto's Beef Information Centre has it ready to serve in an hour. One-Hour Beef Roast 3 lbs (1.4 kg) sirloin tip, rump or round roast

1/4 tsp dried thyme

1/4 tsp garlic powder

1/2 tsp salt

1/4 tsp pepper

1/4 tsp onion powder

2 cups hot liquid (water, red wine or apple juice)

Preheat oven to 500 degrees F. Place roast in pan. Combine seasonings and rub into meat. Add liquid then cover and cook in oven 20 minutes. Reduce heat to 325 degrees F and cook 40 minutes. If roast is larger than 3 pounds, allow 10 minutes more at 325 degrees F for each half pound. Makes 9 servings.

Toronto Star (ON)
FIN
NEWS, Tuesday, March 25, 1986 263 mots, p. B7

Meat packers approve new two-year pact About 1,400 meat process workers at Canada Packers Inc. on St. Clair Ave. W. have approved by a margin of more than 2-1 a new contract that gives them an 8.5-per-cent salary increase over two years.

"It will set the pace for the whole industry in Canada," said Vern Derraugh, of the United Food and Commercial Workers International Union.

The members of Local 114 voted 677 to 299 to ratify the new contract, Derraugh said.

The contract provides for an increase of 51 cents an hour, effective April 1, and 52 cents after 12 months. The average hourly rate is $12.54 under the old contract, which ends March 31. Employees close to 40 hours a week.

Canada Packers has agreed that the same economic settlement would be applied to the nine other plants across the country, said Frank Benn, Canadian co-director of the union.

'Major breakthrough'

"We also fully expect that it would set the pattern for workers employed at other unionized packing houses."

He said a major breakthrough was made in the area of pensions. In addition to increasing annual pension benefits by approximately $800, the new agreement would allow all employees aged 61 or over to take early retirement and receive a pension supplement of $500 per month until age 65, he said.

"Our objective in focusing on pensions during negotiations was to provide older workers with the opportunity to retire early with dignity and financial security and thereby open up jobs for younger workers in the meat packing industry," Benn said.

Toronto Star (ON)
FIN
STAR PROBE, Tuesday, March 25, 1986 1142 mots, p. H6

Terms may have been unclear

Marilyn Anderson Toronto Star

* I was in the market for a new pair of ski boots about four months ago (fall of 1985) and, on the recommendation of a friend, went to Monovan's Sport Chalet in Barrie, near my home town of Alliston.

After some deliberation and checking of finances with my mother, I decided to buy a pair of boots from Monovan's.

At the same time, I inquired about the possibility of selling my old boots in a "ski swap." Arrangements were made, and away we went.

After weeks of not hearing anything about progress in selling my boots, and making numerous long-distance calls from Toronto and Alliston, the owner finally called my father and said my "credit cheque" was in the mail.

Apparently the sponsors of the ski swap received 15 per cent commission and the remaining $50.40 was given to me as a credit for merchandise at Monovan's.

No mention of a credit was ever made at the time I left the boots to be sold. But when I spoke to the owner today (Feb. 6), he refused to give me cash for what belonged to me in the first place.

I am a student at the University of Toronto and, like many students, need all the financial help I can get. I work hard to put myself through school, with a part time job, and I really need that money. Susan Guchardi Mississauga

Monovan's replied with a note directly to Susan at her parents' address. It stated: "On the possibility that we did not explain perfectly our handling of your boot sale, enclosed is our cheque. I trust we can serve you again in the future."

She cashed the cheque on St. Patrick's Day. Man was underinsured for replacement purposes * A moving man dropped one of my end tables and completely destroyed it while moving my furniture from Willowdale to Thornbury. I moved up here to retire.

I had paid $50 insurance so I made a claim with Lewis Movers Ltd. in September and heard nothing until early December when I was told to get a price from a furniture store for a comparable table.

A few days later I told the general manager the price was $359.95. Again I heard nothing for some time. When I phoned I was told a cheque would be mailed to me in late January.

It is now the end of February. I have just received a cheque for only $89.98 and no explanation as to how Lewis arrived at this amount. Floyd G. Taylor Thornbury

Taylor's problem was that he was not insured for the full replacement value of his furniture.

He had valued his property at $10,000 and he had paid $50 for replacement insurance on the goods to be moved, the general manager of Lewis Movers Ltd. explained to Star Probe.

Because it usually costs much more than the estimated value of a used piece of furniture to replace it with a new item, the minimum value for replacement insurance is $4 a pound.

In Taylor's case, his household goods weighed 8,500 pounds. At $4 a pound, they were valued for insurance purposes at $34,000.

Total insurance coverage would have cost him $221. Therefore his $50 premium covered only about 23 per cent of the replacement value of the goods.

The cheque for $89.98 was 25 per cent of the replacement estimate for the table, slightly more than he was entitled to receive. Firm picks up $650 bill to repair damaged ceiling * The flat section of the new roof I had installed on my home at the end of September, 1984, was replaced by the contractor in July, 1985, because it leaked.

But interior damage that resulted from the leaking has not been repaired, despite promises from the contractor, Floyd P. Moss Ltd., that it would be.

The leaking was first apparent as the snow began to melt in February, 1985. We began to notice water staining on the upstairs ceiling. There was also water accumulation around the skylight that had been installed in our bathroom.

The interior damage increased with peeling of paint from the ceiling and along an adjacent wall. Initially, it appeared that the leak was around the skylight, but it soon became apparent that it was located at the junction between the flat roof and the sloped roof.

After numerous discussions, and attempts to stop the leaking by adding additional caulking, Moss agreed to replace the flat roof and repair the inside damage.

There was no further leakage after the flat roof was replaced at the end of July. My subsequent calls regarding the interior repairs were ignored.

By mid-November, I had run out of patience so I sent a registered letter to the general manager asking for a reply within 10 days or I would take other steps to have the work done and send my bill to Moss.

There was no response. Can you help? Ted Rosenstock Peveril Hill Rd. N.

It was mid-January when we forwarded Rosenstock's complaint to Floyd P. Moss Ltd. with our covering letter seeking a solution.

About a month later, Rosenstock called to advise that Moss had contacted him following receipt of our letter. An agreement was reached, he said, whereby Rosenstock would get the work done by another firm and Moss would reimburse him. The amount agreed upon was $650.

"I have just sent them the bill and am waiting to be reimbursed," he told us on Feb. 18. The cheque arrived on March 11. Refund news bad same as ribeye steaks * The ribeye steaks I received as part of $230 worth of boxed meat from Galaxy Meats, of Barrie, tasted like they were very bad, so I asked for an exchange.

I was told a salesman would pick them up for exchange when he was in the area, but nobody knew when that would be.

It is now Christmas time, almost three months since I bought the meat, and I am hoping you can help me.

I am struggling now and I can't afford to lose the $52.60 the steaks cost. Sara J. Vandelinder Collingwood

Star Probe received no reply to its first letter to Galaxy Meats Inc. in late December.

A registered follow-up brought a reply in early March from a firm of trustees and receivers with the bad news for Vandelinder that Galaxy Meats went bankrupt on Dec. 31, 1985.

"As a result of the bankruptcy, I can not resolve this complaint but would ask that S.J. Vandelinder fill out and return the attached Proof of Claim so that she can participate in the bankruptcy as a proven creditor," the trustee said.

"However, it should be pointed out that it is extremely unlikely that any dividend will be made available to the unsecured creditors."

Toronto Star (ON)
EAS
NEIGHBORS, Tuesday, March 25, 1986 546 mots, p. E11

Easter in Ecuador called very exciting when parade passes

Bev Cline

"Imagine a whole city paralyzed, no buses or cars or taxis moving, all waiting for a religious procession to pass.

"That's what it was like on Good Friday when I was growing up in Quito, Ecuador," says Scarborough's Marco Tapia.

"There were at least a million people in the streets. They still do it today. The procession is led by priests holding high statues of Jesus, followed by statues of the other saints. It's big excitement and very colorful," he says.

Tapia, 38, a cook at the Don Valley Holiday Inn, has been in Canada for 14 years. With his wife, Alicia, and their children Marco, 12, and Tony, 8, Tapia likes to talk about the religious significance of Easter.

"I want the children to understand that it's very important," he says. "In Ecuador, 80 to 90 per cent of the people are very religious. The week before Easter is a very solemn time."

Observances start on Palm Sunday and for the rest of that week schools are closed. "Everyone takes a huge palm branch to church that day, and they make decorations from the palm leaves," Tapia says. "They are blessed in the church in honor of the coming year.

During the week Ecuadorians eat no meat. But Ecuadorians all over the world eat a special dish, fanesca, on the Thursday and on Good Friday. Many of Metro's estimated 7,000 Ecuadorian-Canadians make the dish in their homes and it is available in some Metro restaurants.

"It's like a Thanksgiving dish," Tapia says. "It has red and white kidney beans, corn, peas, squash, zucchini and we add dry salt fish."

"Back in Quito the people walking in the procession carry their own crosses, or lit candles, or even walk in bare feet so that they remember their vows and promises to God," Tapia says.

Maltese processions

Religious processions are a large part of Easter memories of Etobicoke's Frank Attard, 47.

As president of Metro's Federation of Maltese Organizations, Attard attends many functions in the 8,000-strong community and reminisces about his homeland.

After Easter services at Metro's St. Paul the Apostle Church, which is where many Maltese worship, Attard, his wife, Vicky, and children Jennifer, 17, James, 10, and Frankie, 7, will gather with friends to share memories.

"I grew up in Qormi, a town of about 20,000 just a few minutes drive from the capital Valetta," he says.

"Processions. We had one on the Feast of Our Lady of Sorrows a week before Good Friday, then another on Good Friday and another again on Easter Sunday."

Each procession is slightly different, Attard says. On the Feast of Our Lady of Sorrows, the lead statue is of Mary, while on Easter Sunday townspeople, dress up to represent figures from the Bible such as Abraham, Moses, Pontius Pilate and Roman soldiers.

Musicians known as the Funeral Marchers play sorrowful music during the Holy Mary and Good Friday parades, but on Easter Sunday they change their music is joyous to welcome the resurrection.

Since Good Friday is a meatless day, Maltese-Canadians will eat quassatat, a round, flaky pastry stuffed with anchovies, peas and onions. Sweets include figoli, large cookies carved into the shape of rabbits and dogs.

Toronto Star (ON)
FIN
FOOD, Wednesday, March 26, 1986 399 mots, p. D18

Lamb for Easter a European tradition

From Canadian Press

Lamb is mentioned so often in the Bible, it has become almost synonymous with Easter.

Although the average Canadian consumed less than a kilogram of lamb last year, the dish is slowly catching on in this country for two reasons, says Alison Holst, adviser to the New Zealand Meat Producers' Board.

The first is the influence of European immigrants, especially those from Mediterranean countries, where lamb has been a staple food for centuries.

"Greeks and Italians serve lamb in a variety of different ways and those who have immigrated to Canada are passing on the tradition of lamb at Easter," Holst says.

The other reason is convenience. In the past two years, much of the New Zealand lamb coming into Canada has been mainly boneless. Holst says it's more expensive, but has little waste.

For Easter, Holst suggests choosing a boned shoulder of lamb for a small family, a leg of lamb or a butterfly leg for larger groups.

"Because I always associate boneless legs with barbecuing, which is the Greek way of cooking it, I use Greek ingredients such as lemon juice, garlic and oregano," she says.

With the Greek meal, she would serve a vegetable ratatouille of eggplant, zucchini, onions, peppers, tomatoes, garlic and such herbs as basil, thyme, oregano and cayenne. Recipes for this dish can be found in many cookbooks.

Holst says she would round out the main course with fettucine tossed with herbs and oil.

For a more spring-like feast of lamb for Easter, Holst suggests roasting a leg of lamb that has been rubbed with garlic cloves, soy sauce, basil and orange juice. In keeping with the truly spring theme, she says it could be served with steamed snow peas or fresh asparagus, new potatoes and baby carrots.

Holst says that contrary to the belief that lamb is laden with saturated fat and cholesterol, preliminary results of a soon-to-be-released study show that the cholesterol content of lean lamb is almost as low as fish.

"The lean meat is only about 7 per cent fat and, of that, half the fat is in unsaturated form," she says.

Lamb contains several B vitamins, is rich in niacin, zinc and iron.

"And unlike beef, lamb contains little marbling or fatty streaks within the muscle tissue, and what fat there is around the various cuts can be easily trimmed," Holst says.

Toronto Star (ON)
FIN
ENTERTAINMENT, Wednesday, March 26, 1986 334 mots, p. B2

Try croquembouche

Zenia Lysyj

La Grenouille, a small, comfortable room adorned with frog prints that lend their name to the establishment, hopped into the Yonge-Eglinton area four years ago.

An onion soup appetizer ($2.50) was devoid of the stringy mess that most people associate with it. Instead, the cheese topping was wonderfully gooey and, without the usual struggle, yielded a full-flavored chicken broth filled with chunks of onion. We gave it full points.

Also to start, escargots in brioche ($4.50) is a delightful variation on the usual snails in the shell; three miniature mushroom-shaped brioche breads, each filled with two plump snails bathed in an aromatic garlic and parsley butter, served warm.

I just had to try the frogs' legs ($12.50) and I'm glad I did. The small legs were sauteed in butter and garlic with fresh lemon over them. The mild-flavored meat (almost like chicken) was succulent and delicious. Our waiter gave us a lesson in frogs' legs (the smaller ones are more tender and they're mostly raised in Yugoslavia).

My companion tried the beef filet ($13.50) accompanied by bearnaise sauce. The moist, tender, grilled filet was perfectly cooked. The sauce, which was poured over the meat, was good but a little overpowering. Both dishes came with cauliflower, sauteed potatoes and slightly overcooked buttered carrots.

We oohed and aahed our way through a dessert of croquembouche ($2.95). Small, hollow balls of choux pastry with hardened, crackly sugar syrup, is mounded with whipped cream and then topped with chocolate sauce. Our bill, including a litre of house wine ($14.95), tax and tip, came to $63.50. - Zenia Lysyj

The Star's daily restaurant review

TABLE FOR TWO La Grenouille 2387 Yonge St. (Yonge and Eglinton) 481-3093 French cuisine; lunch: 11.30 a.m. to 2.30 p.m. Monday to Friday; dinner: 5.30 p.m. to 10.30 p.m. Monday to Thursday and 5.30 p.m. to 11 p.m. Friday and Saturday; takes major credit cards.

Toronto Star (ON)
ONT
NEWS, Wednesday, March 26, 1986 158 mots, p. A4

Meat packers approve 8.5% salary hike

About 1,400 meat process workers at Canada Packers Inc. on St. Clair Ave. W. have approved by a margin of more than 2 to 1 a new contract that gives them an 8.5 per cent salary increase over two years.

"It will set the pace for the whole industry in Canada," said Vern Derraugh of the United Food and Commercial Workers International Union.

The members of Local 114 voted 677 to 299 to ratify the new contract, Derraugh said.

The contract provides for an increase of 51 cents an hour, effective April 1, and 52 cents after 12 months. The average hourly rate is $12.54 under the old contract, which ends Monday. Employees work close to 40 hours a week.

Canada Packers has agreed that the same economic settlement would be applied to the nine other plants across the country, said Frank Benn, Canadian co-director of the union.

Toronto Star (ON)
FIN
NEWS, Wednesday, March 26, 1986 534 mots, p. A13

Chinese told to curb buying as leaders chart austere course

Jim Mann Los Angeles Times

PEKING - PEKING - Premier Zhao Ziyang yesterday charted a more austere course for China over the next five years, announcing the government would limit consumer demand, curb local spending projects, and concentrate on developing exports.

The government should make sure China adopts "rational consumption patterns," Zhao said in his annual address to the National People's Congress.

He left no doubt this means China's 1 billion people, who over the past two years have bought consumer goods in record amounts, should begin lowering their expectations for further material advancement.

"Our country has a vast population, but not enough arable land and grassland," he said.

"Consequently, for many years to come, the diet of our people cannot improve too quickly, and there can only be gradual increases in the consumption of meat, poultry and eggs.

More cotton

"With respect to clothing, people should be encouraged to wear more garments made of cotton, synthetics and blends, while consumption of woolen fabrics and leather products can only be increased to a certain extent."

Furthermore, he said, although China should improve housing conditions, "residential building standards should not be too high and rooms should not be too large."

With a chronic shortage of electric power, he said, the nation should limit production and imports of electric heaters and air conditioners.

Zhao's formal announcement of government policy was foreshadowed in recent months by a series of articles in the official Chinese press calling for controls on consumer spending.

The regime's current attitude toward consumer spending is in marked contrast to the buoyant mood that prevailed in October, 1984, when the leadership launched its program of urban economic reforms.

The Communist party Central Committee said then: "The essential task of socialism is to develop the forces of production, create ever more social wealth and meet the people's growing material and cultural needs. Socialism does not mean pauperism."

Only last September, in discussing the economic plan with party officials, Zhao spoke approvingly of the demands for an improved standard of living. "From here on, the economy will gradually shift from meeting people's basic needs to enhancing the quality of their lives," he said.

But in the last half of 1985 China began restricting imports of consumer products such as cars and television sets after spending on these items produced a rapid decline in foreign exchange reserves. Yesterday Zhao conceded that a shortage of foreign exchange "will remain a prominent economic problem for a long time to come."

Earn the cash

He urged officials to "place the quality of export commodities before everything else" in an effort to begin selling products that can earn the cash China needs.

At the same time, he said China should "change the mix of imports, emphasizing consumer software, advanced technology and key equipment, and strictly controlling the import of ordinary processing equipment and durable consumer goods."

Still, the premier's projections for China's standard of living over the next five years were not entirely bleak.

The five-year plan outlined by Zhao sets the annual growth rate for the net income of China's 800 million peasants at 7 per cent, and for urban workers and cadres at 4 per cent.

Toronto Star (ON)
FIN
FOOD, Wednesday, March 26, 1986 95 mots, p. D3

Cereal, toast top breakfast choices

AP

DES MOINES, Iowa - DES MOINES, Iowa (AP) - Concern for calories and cholesterol is influencing American choices of breakfast foods, according to Better Homes and Gardens.

Cereal and toast rank first and second as favorite breakfast foods in the United States. But less than half of the respondents to a survey said they would eat a full breakfast of eggs, meat and toast.

Nearly 75 per cent of those surveyed said concern for calories influenced their choice of breakfast foods. Another 60 per cent said concern for cholesterol influenced their breakfast food decision.

Toronto Star (ON)
FIN
FOOD, Wednesday, March 26, 1986 453 mots, p. D14

Ontario's fine foods take over in Macy's

(CP)

NEW YORK - NEW YORK (CP) - The prosciutto has sold out, the nostrano salami's all gone, and the red pepper sauce is selling like wildfire.

A local deli going out of business in Little Italy? No, it's the gourmet shop at Macy's and these much-sought-after products are all made in Ontario - "the heart of Canada's international cuisine," according to the department store's ads in local papers.

Other provinces might dispute Ontario's claim to represent "the very heart of Canadian culture" - especially when it comes to fine food - but the array of cheeses, meats, pats and preserves is drawing admiring comments from U.S. food critics and discriminating Macy's customers.

"Most Americans are going to be surprised by this display," says Helen Taylor-Jones, a food reviewer with Redbook magazine.

"Knowing Toronto, I'm not surprised - they're quite far ahead," says Taylor-Jones, who tasted the delicacies with other New York connoisseurs last week at the invitation of the Ontario government.

"But Canada as a whole is not well-known for its gourmet tastes."

Better-known Canadian staples like Cheddar cheese, smoked salmon and blueberry jams are moving exceptionally well, say managers of The Marketplace boutique in Macy's Herald Square store. But products not often associated with Canada - goat cheese, Italian cured hams and game pat with wine and currants - are attracting a lot of attention.

On Monday, for example, there was something of a run on Rebel Fire, a hot and spicy red pepper sauce produced by Sable and Rosenfeld of Toronto.

"Now that was a very surprising thing coming out of Toronto," says Taylor-Jones. "It's something we'd expect from the southern part of the States."

Curiosity, Canadian expatriates and low promotional prices all have something to do with the success of the Ontario meats, says one deli counterman at Macy's. But he says the Canadian salamis are also much better than the American versions, which usually pass for the real thing because of bans on unpreserved European meat products.

Ken Mueller, the Ontario trade development officer who brought the Macy's buyers up to Toronto late last year, says the exhibit is likely to generate $150,000 worth of business during the two-week promotion alone.

Displays at Macy's stores in the greater New York area, in Florida and Texas could mean up to $1 million in new sales for the 11 participating producers.

CORRECTION:

NEW YORK (CP) - A Canadian Press story that ran in the March 26 Food section erroneously reported that Rebel Fire, a red-pepper sauce on display at a New York department store, was produced by Sable and Rosenfeld of Toronto.

Rebel Fire is in fact a product of Rebel Fire Foods of Toronto.

Toronto Star (ON)
FIN
ENTERTAINMENT, Thursday, March 27, 1986 718 mots, p. F19

Hot stuff at Panch Mahal - - get it while you can

Peeter Tammearu

The Englishwoman Abroad, our authority on Indian food, was making restless noises recently - trying to curry favor (or is that, favor curry?).

"Don't you find," she hinted, "that life is missing spice?"

And so once again we set off in search of a good Indian meal.

Indian cuisine has a great and ancient tradition and possesses a level of refinement and variety that can be equalled by few other cuisines.

But strangely enough, first-class Indian food is harder to find in Toronto than one would expect. We haven't been delighted by some recent meals, but that is not because we dislike this kind of food. Too often there is a lack of finesse in preparation and a certain sameness of flavoring that are parts of the cooking, not the cuisine.

A recent meal at Panch Mahal, however, set our tongues to wagging because of the lovely variety of sensations we experienced.

Alas, it appears the restaurant won't be long with us - at least at its current address. Reports have it the building has been sold to the proprietors of Crooks and The Horseshoe. Although Panch Mahal's manager has repeatedly expressed ignorance of this development, it appears the new group will be taking over in the next several weeks.

Whatever the future holds, Panch Mahal currently looks like the cocktail lounge of some second-rate hotel. There are banquettes covered in red plastic, foliage spray-painted white, a mirrored bar and other such touches that indicate the place was some sort of disco dance-palace in a former life. There are two rooms divided into little nooks, and while it is neither stylish nor particularly attractive, the place is pleasant and comfortable.

A platter of appetizers (a generous portion for two is $6.95) features both lamb and chicken tikka. These are small and sleek morsels, of an almost alarming, vibrant red color. (Tikka simply refers to the fact that the flesh is cut in little noisettes.)

And if you are not careful in ordering, your face will take on the same hue, because this is a restaurant where hot really does mean hot. We ordered our dishes moderately spiced and they had as much heat as we could really enjoy. (And we're no slouches when it comes to fiery food.)

There are also seekh kebab - little sausages of ground meat - and superb vegetable pakoras - which are fresh little fritters (and as good here as we've ever had). A papadum (a spicy, crisp bread that resembles a gigantic potato chip), a dip of yogurt flavored with coriander and some lettuce shreds and tomato and cucumber slices complete the arrangement.

The menu is not vast but contains some wonderful dishes. Shrimp saag ($7) brings nice, plump shrimp in an interesting, rather thick sauce of shredded spinach flavored with ginger. The flavors are distinct and arrive separately: First the crunch and sweetness of the shrimp, then a hot breeze of spices and finally the sharp note of ginger insinuates itself. The only way to improve the dish would be to find a way for the grassy taste of the spinach to assert itself.

Chicken makhni ($7.75) is made from a quarter of a tandoori-roasted chicken. (You could also have an entire or half a bird in this fashion.) The pieces of fowl, cooked in a buttery red sauce that is quite schmaltzy and voluptuous, are garnished with bits of almonds and other nuts.

Tarka dal ($4) is a dark, porridgey mixture of lentils and onions that has a nice earthy flavor and comfortable plainness. Raita ($1.25) is a small bowl of tiny cubes of tomato and cucumber in yogurt and has a nice way of clearing and cooling the tongue between the bursts and blazes of flavors.

Mango chutney ($1.25) and a plain pulao ($2) of golden, baked basmati rice and indispensable.

With a $13 litre of house wine, an ample meal for two cost $53.37. - Peeter Tammearu

What's On restaurant review

Table for Two Panch Mahal 271 Queen St. W. at Duncan 591-6565 Indian cuisine; seats 140; Monday-Thursday noon to 11 p.m., Friday-Saturday noon to midnight, Sunday 5 to 10 p.m.; full licence; no wheelchair access; takes major cards.

Toronto Star (ON)
FIN
BUSINESS TODAY, Thursday, March 27, 1986 960 mots, p. C2

Let's not forget our long-term potential

Jack McArthur Toronto Star

In the big trends that create our standard of living, there are no equivalents of death and taxes.

Nothing is certain. Nothing lasts forever. And, often, the more spectacular the trend, the more likely its reversal is to be an equally great source of change.

Yet it's an instinctive human failing to give great weight to what's going on today when making our longer-term decisions.

We realize that change is constant but fail to think through to the conclusion that such decisions should rest on what we think will happen tomorrow - on how and when the trends may alter.

Rush to buy

Cheaper gasoline invariably makes us rush to buy cars with higher fuel consumption or houses less energy-conserving. There's little thought of what that may cost us a couple of years down the road.

When there's a sudden leap in prices of houses - in the early '70s, at the turn of the '80s and possibly now - there's a stampede to buy at high prices.

Something tells us that what goes up must go up. It's why people keep chasing a hot penny stock to great heights.

But the wilder the rise, the worse - usually - is the crash.

It happens repeatedly in housing. Those who bought high soon see a drop in the market value of their real estate. This happened in the early '80s in the more frenzied neighborhoods of Toronto, Vancouver, Calgary and Edmonton. Many Calgary and Vancouver houses dropped by between 25 and 50 per cent in two years.

The moral of this story is that our timing should be based not on passing hysteria but on the probabilities in the longer run.

That raises a question important for millions of Canadians: How long can Canada continue to do so much better than the U.S.?

That trend is sure to end some time, some way.

You don't believe we're beating the Americans? We'll get to that later.

The question is also important for Americans. For example, many doubt the wisdom of freer trade with Canada. They see current conditions and think the increasingly competitive Canadians might grab a lot more of the U.S. market from home-town producers.

Some Americans think we have too much already - in lumber, meat, steel and other things. Paradoxically, they want Canadians to promise to sell such goods less freely before their country agrees to allow Canadians to sell goods more freely.

This is goofy. It would make a deal for freer trade meaningless window-dressing. Any major expansion of trade, by this theory, would simply be cut off by special restraints.

Canada would retaliate in kind. The potential long-run benefits of better markets and rising productivity - and therefore rising incomes - would be lost to both.

Canadian opponents of freer trade should learn the same lesson; to value tomorrow's potential more highly.

Each huddled protective group wants to keep things as they are. Impossible! With or without freer trade, they'll change. And without it, we'll cut our chances of winning benefits that will more than balance the costs of change.

Some of our industries and programs aren't worth sheltering. Many are too costly, victimizing consumers and taxpayers monstrously for little or no national gain. Surely we must know they're destined for decline anyway.

Both American and Canadian vested interests are trying to "save" some of today's jobs and situations that either are unsavable or don't need to be saved because the trends surely will change for many.

In doing so, they'd lose others more important for tomorrow.

This a heavy load to pile upon suceeding generations.

We did the same, you'll remember, as Ottawa constantly ran up huge deficits rather than budgeting sensibly - with deficits in appropriate years and surpluses in others.

It seemed convenient at the time. But the borrowing to cover these deficits left an increasing debt load to be paid in the future. Now that vulture comes home to roost.

So don't forget: Nothing lasts forever, certainly not the ability to outspend your income. Remember, too, that current extremes tend to be self-correcting. By themselves - needing little or no help - They spawn forces that reverse or cool them.

That's another key to looking at the longer run. You see it most easily in runaway prices for houses or a penny stock but it's true of trade, too.

If a nation develops an economically excessive trade surplus or deficit, currency prices will change to shrink it.

You don't, in other words, have to write special protections into a trade deal for this purpose. It will happen by itself.

Nor can a nation stop for long the appropriate change in the price of a currency caused by fundamentally unbalanced trade. The economic forces that create the price are far too great to defeat over the long term, even for the U.S.

As for Canada being in one of its cycles of doing better than the U.S. . . . Douglas Peters, senior vice-president and chief economist of the TD Bank points out:

Consumer spending * In the latest 18 months of the recovery, the volume of Canada's production rose more than twice as rapidly; at a 5 per cent annual rate compared with 2 in the U.S. * Canada has a similar big edge in one yardstick of rising living standards, the volume of consumer spending. And in the growth in employment. * Since 1983, our rising productivity and small wage gains make us more competitive. Labor costs per unit of output have risen considerably more in the U.S. in the last two years. * If it's government spending you hate, it has grown about two-thirds more quickly in the U.S. in the latest 18 months.

Toronto Star (ON)
FIN
BUSINESS TODAY, Thursday, March 27, 1986 392 mots, p. C7

Furniture and coffins created local tradition

(CP)

NEW DUNDEE, ONTARIO - NEW DUNDEE (CP) - Poth Furniture, which has supplied surrounding communities with furniture and coffins for 128 years, will close its doors forever today.

Four generations of Poths have not only sold the products but also made them for much of that time.

Indeed, Kenneth Poth, current ower of the company, is the first of his family who isn't also the undertaker in the community, a few kilometres south of Kitchener.

Moved once

Founded in 1858 by Andrew Poth, an ambitious young German immigrant, the retail part of the business has moved only once - and that involved a switch right next door to its original location.

Kenneth, 52, great-grandson of the founder, says he feels "almost a little guilty" at having to end what had become a family tradition with deep roots in the community.

He says business has been slow and he and his wife, Phyllis, want some leisure time.

But "it was still a hard decision to make, one we had to think about for a long time."

Among the Poths' treasured possessions are well-preserved records that indicate the scope of the business at the turn of the century.

They show that in December, 1899, Poth's grandfather, Phillip, paid as little as $10.50 for 1,000 board feet of lumber from the local sawmill.

Other records show that in February, 1890, the company bought wholesale bedroom suites from Knechtel Furniture in nearby Hanover for as little as $11 each. In 1901, it got tables from Simon and Hill of Wiarton for $4.25 each.

In addition to undertaking and furniture manufacturing, earlier generations of Poths also operated a four-hectare farm to keep the household in butter, eggs, milk and meat. They also grew feed for the horses that once pulled furniture wagons and a hearse.

Undertaking business

Kenneth Poth was only 14 when his father, Elmer, died. He says he would probably have continued the undertaking business had his father lived long enough to teach him. A brother, Earlmont, who still lives in the community, manufactured furniture until 1957.

Because there hasn't been enough local demand for furniture, Poth has worked full-time for 31 years at the New Dundee Creamery, where he is currently dispatcher and truck foreman.

After hours, he ran the furniture business. Phyllis ran the store during the day.

Toronto Star (ON)
SA1
LIFE, Saturday, March 29, 1986 251 mots, p. L3

This Easter try lamb sate

Mary McGrath Toronto Star

Try something exotic like sate (pronouced sah-tay) if you want a change from roast lamb this Easter. Home economist Alison Holst of New Zealand makes it this way and left the recipe when she was here this month promoting lamb. Lamb Sate 1 1/2 lbs (750g) lamb shoulder meat 3 tbsp dark soy sauce 2 tbsp lemon juice 1 tbsp grated ginger root 1 tbsp brown sugar 1 tbsp oil 1 tsp freshly ground coriander seed

1/2 tsp salt

1/2 tsp turmeric 1 onion, grated 2 cloves garlic, crushed

1/4 cup crunchy peanut butter

1/4 cup canned coconut milk

Tabasco sauce

Cut meat from shoulder chops or a boneless shoulder or leg, into 3/4-inch cubes. Thread on bamboo or metal skewers and place them in a shallow dish. Mix soy sauce, lemon juice, ginger, sugar, oil, coriander seed, salt, turmeric, onion and garlic in a blender or mixing bowl; pour over lamb. Turn to coat meat and marinate at least 30 minutes, but preferably several hours or overnight in the refrigerator. Cook skewered meat close to the heat, under a broiler or on a barbecue grill. While the meat cooks, heat remaining marinade with the peanut butter and coconut milk. Thin sauce with more coconut milk or water, if necessary. Add extra soy sauce, sugar and the hot pepper sauce, to balance the flavors. Serve lamb sate on rice, with sauce poured over it. Add a cucumber and onion salad.

Toronto Star (ON)
SA1
MAGAZINE, Saturday, March 29, 1986 1631 mots, p. M3

Taking up the pen to fight a war

Donald Jones

IN 1886, a young doctor on the south coast of England wrote a mystery story and created a character who became the most famous figure in the world of English literature.

Shortly after the appearance of that first story, the editors of a London magazine published a series of mystery stories by this new, virtually unknown writer and when they appeared in The Strand they caused a sensation. The stories were later published in book form and translated into every major foreign language. Today, almost 100 years after he first appeared in print, there is scarcely a mystery story reader anywhere in the world who would not instantly recognize The Strand's original illustrations of a man in a deer stalker hat as the most celebrated detective of all time, Sherlock Holmes. The stories about the adventures of Sherlock Holmes made their author, Dr. Arthur Conan Doyle, one of the richest and most successful writers in England

and he soon abandoned his medical practice to devote most of the rest of his life to writing. In 1902, he was awarded a knighthood by King Edward VII but it was not for his stories about a fictitious detective. It was for a pamphlet about a real war. And when it appeared it caused a greater sensation throughout the world than anything Doyle ever wrote about Sherlock Holmes.

He had written a number of short stories while he was a student at the university in Edinburgh but had never thought seriously of becoming a writer. He was born in Edinburgh on May 22, 1859, the son of a civil servant, and after graduating with a medical degree he opened his first practice in Southsea, a fashionable suburb in Portsmouth on the south coast of England.

In March 1886, to earn extra money, he started writing a mystery story he titled "A Study in Scarlet." Its central character would be a detective named Sherlock Holmes and he modelled him after one of his university professors. Professor Joseph Bell had tried to teach his students to use all of their deductive powers, not just their medical training, in their examination of each new patient and had turned his students into amateur detectives.

Doyle's first attempt at a Sherlock Holmes mystery story earned him almost nothing but it caught the attention of a number of editors. By the early 1890s, a popular London magazine called The Strand had published six of Doyle's Sherlock Holmes mysteries and they were so popular that Doyle was offered huge sums of money for new Sherlock Holmes mystery stories and he finally gave up his medical practice and became a full-time writer. The drawings by Sidney Paget that were used to illustrate Doyle's stories in The Strand are now famous but there is a story about these illustrations that is known only to Doyle's most ardent admirers.

Paget used Doyle's face as the model for one of the central characters but it was not for the face of Sherlock Holmes. It was for the face of Dr. Watson. The similarity is unmistakable.

In 1901, Doyle wrote what is probably his best known story, "The Hound of the Baskervilles" and it was in this story that the name of the city of Toronto appears for the one and only time in all of the adventurers of Sherlock Holmes. The story was set on the moors of Dartmouth and, at one moment, Holmes jumps from the safety of a path and sinks to his waist in the slime of the moor to retrieve a dark object. "It was," said Holmes, "our friend Sir Henry's missing boot" and it proved to be an important clue in the mystery. Inside the boot, as many readers will recall, was the maker's name, "Meyers, Toronto."

In 1971, when a Sherlock Holmes society was established in Toronto its founders decided there could never be a more ideal name than The Bootmakers. Although other societies, such as the Sherlock Holmes Society of London and New York's Baker Street Irregulars are more famous, the Toronto society with more than 300 members is the largest Sherlock Holmes society in the world. This year, its members are sponsoring a "Weekend in Toronto with Arthur Conan Doyle and Sherlock Holmes" with more than a dozen guest speakers. It will be held on the campus of the University of Toronto from June 19 to June 22 and is open to the public. For more information write: The Bootmakers of Toronto, 225 Carlton St., Toronto Ont. M5A 2L2.

Although Doyle wrote enough Sherlock Holmes mysteries to fill nine volumes, it was a far different kind of writing that brought him praise from every corner of the Empire in 1902. Britain was then fighting a war against the Boers in South Africa; and across Europe, particularly in Germany, there was growing anger over the way Britain was allegedly conducting its war. By 1902 the anger bordered on hysteria. British troops were being accused of wantonly setting fire to hundreds of Boer villages and herding women and children into concentration camps where thousands were dying from starvation. In November 1901, when Doyle read in The Times that close to 1,000 German clergymen had signed a petition condemning Britain for alleged atrocities, he decided if no one else would refute these charges, he would.

In 1899, he had been one of the first to volunteer his medical services and served as a senior physician to a field hospital in South Africa. He knew from personal experience that the charges were false but he would use not only his own testimony, he would use the testimonies of Boer judges, Boer parsons and every unbiased military attache he could find. To ensure that his documentation of the truth would be read by as many people as possible he proposed to print it in the form of an inexpensive pamphlet that could be sold for as little as six pence and it would be translated and distributed freely throughout Europe. As soon as he announced his plans, there was a flood of mail from supporters and donations to help pay the cost of printing. One donation of

500 arrived from the Foreign Office from a stranger who would not give his name but everyone involved knew the "stranger" was the king. By the time Doyle finished, the pamphlet, titled "The War in South Africa: Its cause and conduct," had grown to a work of more than 60,000 words.

In it, he had conclusively proved that the so-called "starving" women in the camps had actually received 1/2 pound of meat a day, plus potatoes, flour and coffee; and every child had received a quart of milk a day. He also disproved the charges of brutality and within weeks of its appearance the pamphlet had created a greater impact than anyone anticipated.

More than 300,000 copies were bought and it was being read in every capital city in Europe because it had been written not by just any writer but by the celebrated author of the most famous detective stories of the age. By the end of the year the foreign press had almost totally dropped their charges against Britain. In London Edward VII invited Doyle to a private dinner party to express his thanks and, in the king's honor list that year, Arthur Conan Doyle was awarded a knighthood.

Doyle continued to write Sherlock Holmes stories until almost the end of his life. During those last years, he became a renowned supporter of a number of causes, especially Home Rule for Ireland and Prison Reform. By the 1920s he had also become perhaps the world's most famous champion of the faith in spiritualism. He had lost a son, Kingsley, during World War I and some time later was convinced he had spoken with him. He now toured the world to tell of his belief in spiritualism and on May 15, 1922, he spoke in Toronto before a crowd of more than 3,000 people who filled Massey Hall. To all who came to hear him, he said "The only thing that is solid and eternal is the assured continued journey in the world beyond." His deep commitment to spiritualism made many of his friends uncomfortable and they began to avoid him. During his final years, Doyle lived quietly wth his wife at their home in the country at Crowborough in Sussex.

He had never wanted a knighthood and had only accepted the honor when he realized his refusal would be considered a slight against his king. One object he treasured above almost all others in his home in Sussex was a large silver bowl. The money for it had been raised by an almost spontaneous public subscription and the bowl had been presented to him shortly after the end of the South African War. On its side were engraved these words: "To Arthur Conan Doyle who, at a great crisis, in word and deed served his country."

When he died at his home in Sussex on July 7, 1930, his wife requested there be no mourning. He was not "dead," she said, in the way many believed. But the world mourned the passing of one of its most beloved authors and so many flowers were sent that a special train had to be ordered to bring them to the nearest village and they filled the entire field around his grave. There was no mention of the day of his death on the gravestone, only his name and the day of his birth and the words "Steel True, Blade Straight" carved into a headstone of British oak. * This is the conclusion of a two-part feature on the life of Arthur Conan Doyle.

Toronto Star (ON)
SAT
NEWS, Saturday, March 29, 1986 237 mots, p. A12

Cupboard is bare, mother says

Colleen Spring, 29, pays $435 of her $596 monthly welfare cheque for a one bedroom apartment. With another $30 slated to pay for hydro and $40 for a case of formula to feed her four-month-old daughter Collette, that leaves just $91 a month to live on.

"Look how skinny I am. I'm starving," complains the emaciated, pale woman. "I'm always struggling to get food and milk for my kid. The fridge is always empty and I'm always on the phone asking people for help.

"You can't survive on Kraft dinner and pasta every day. I need meat but I can't afford to buy it. My doctor says I'm not healthy and has put me on calcium pills."

The way Spring tells it, she's had few opportunities in life.

As a child, her father beat her and then deserted the family. Her mother was an alcoholic who died when Spring was a teenager and she's fended for herself since.

A high school dropout who's worked as a waitress and a sales clerk, Spring now lives on welfare and food handouts from Stop 103. She hopes some day to break free from poverty.

"I want to go back to school and get some upgrading, find a cheaper apartment and have some money to be able to do some of the things I want to do, like take my daughter to Ontario Place," she says.

Toronto Star (ON)
SUN
NEWS, Sunday, March 30, 1986 628 mots, p. A8

Inexpensive food often a threat to health

Most people who don't have enough money to live on reduce the quantity and quality of their food.

They can't buy enough food, so they're hungry. And the little food they do purchase does not provide a proper diet, so they're malnourished.

For many poor people, proper nutrition is a luxury. The everyday foods most of us take for granted - fresh milk, meat, fruit and vegetables - are not a part of a hunger budget.

"Most poor people eat a diet that's low in fibre and high in salt and simple sugars, high in carbohydrates and low in protein. They eat a lot of canned goods because they are cheaper and the further food is from its natural state, the less nutritious it is," said FoodShare co-ordinator Donna McDonald, a dietician and nutritionist.

"That's a dangerous diet that's bad for heart disease and causes obesity," she said. "It's also been linked to cancer and many infectious diseases."

A 1983 federal report on poverty found poor people have higher mortality rates than those in middle- and high-income groups. A study comparing mortality rates by income group found poor men lived an average 6.3 years less than weathier men and low-income women lived 2.8 years less.

The study also found the poor have more sickness, concluding that low-income men have 14.3 years more sickness than others and low-income women 7.6 years more sickness.

"Poverty is a major public health threat to society," says Ron Labonte, a community health education worker with the Toronto Public Health Department.

"People who are hungry suffer a greater incidence of disease and have a shorter lifespan than those who can afford to eat properly."

Labonte, who teaches a course in public health at York University, asked his students to live for one week on a "welfare budget" - an amount of money the average welfare recipient would have to live on after paying rent.

"They kept careful records of everything they bought and ate, and most found all they could afford was white bread, starches and refined and processed foods. There was a noticeable absence of fresh fruits and vegetables."

"The cliche of poverty is Kraft Dinner because it's cheap, but these students were really eating three or four Kraft Dinners a week," he said.

William LeRiche, a University of Toronto epidemiologist who specializes in nutrition and public health, says the poor do not get enough meat, milk and fresh produce. The results of that kind of diet are obesity and chronic malnutrition called subclinical malnutrition, he said.

"They don't develop advanced malnutritional diseases like scurvy and beriberi, but they are often just borderline with some of these things," he said. "There's a lot of anemia from a lack of meat and that can cause colds, coughs and sore throats."

McDonald said many poor people are chronically deficient in the vitamins and minerals needed for good health.

"We don't really know the extent of the problem in Toronto, but we know that there are at least 100,000 people living below the poverty line and they are all at risk," she said. "Over a lifetime, nutrition has a strong effect on your life."

Marion Smith, McDonald's co-worker at FoodShare, points out that nutritional problems caused by poverty carry on from generation to generation.

"We see young mothers who haven't been properly nourished to give birth and don't have the ability to generate milk so their babies don't get proper nourishment either," she said. "They grow up to be malnourished children."

Smith believes hunger affects every aspect of poor peoples' lives.

"The body requires food and proper food," she said. "Without it a human being can't think and can't emotionally react to life situations."

Toronto Star (ON)
SUN
NEWS, Sunday, March 30, 1986 950 mots, p. A9

Family of 4 struggles to make it on its own

Ellie Tesher Toronto Star

Judy and Bill Fillier and their two children live on the edge of poverty - what Statistics Canada calls its low-income cutoff of $21,395 for a family of four.

Any slip in income, bargain-hunting, day care or a bout of illness can mean financial disaster.

Judy, 28, works at anything she can - from altering neighbors' clothes to cleaning horse manure out of stables - while she attends Humber College on a student loan to learn farm management.

Bill, 30, is a stockkeeper in a computer firm. He earns $21,000 a year plus as much overtime as he can get - up to $150 a month. With his fixed expenses taking some $1,200 a month of his $1,400 monthly take-home pay, it's the extra earnings that determine how much food the family can afford.

But Bill had a car accident before last Christmas and Judy had a cancer operation.

That threw the couple into debt, forcing them to take a cash loan of $900 to pay their bills. Bank loans, furniture financing, flea markets, hand-me-downs - these are their partners in a lifestyle the Filliers call "working poor".

Their rent for a narrow, three-bedroom Scarborough townhouse is $699 monthly. Fillier snaps quickly when asked about seeking rent-geared-to-income housing: "There's no way I'd live in subsidized housing. Some are like living in a garbage can."

It's harsh commentary, but in keeping with Fillier's background. He grew up in Toronto in a home with five children, one with crippling spina bifida disease, and a father who worked at three jobs to keep the household afloat.

Judy's determination to "do anything" to better the lives of her children, William, 6, and Victoria, 4, is spurred on by her own childhood deprivation.

Raised by a single mother (she never saw her father) in housing projects and on welfare payments, she grew up in crushing poverty in Regent Park and the Jane-Finch area.

She was so malnourished she still hasn't grown many of her adult teeth and thinks her two bouts with cancer that required major surgery could be related to poor nutrition as a child.

She finished school at Grade 9. Then, due to family problems, she was sent at 14 to boarding school in a small town with the aid of the Big Sisters organization. Since marrying eight years ago, she has upgraded her schooling at night and found the course at Humber that filled her dream of working with horses and learning to farm.

Along the way she taught herself every homemaking trick for stretching a dollar - she strips and refinishes used furniture, sews curtains, bedspreads and clothes, creates artwork to decorate her walls, cooks preserves, freezes and stores fruit, vegetables and meat bought in bulk at country markets and discount food stores.

Her apartment-sized freezer is crammed with produce such as 50 pounds of carrots, cleaned, peeled, sliced, blanched and bagged in an afternoon.

Fillier is a large man, but his wife says his weight problem is beyond control. He eats normally, so any extra expense is for his clothes rather than his food. "We buy him work pants wherever they are the cheapest, around $37 a pair. I don't buy myself new clothes unless absolutely necessary. It's more important that my children are clothed and warm."

In a given year, the Filliers never go to a movie or eat in a restaurant on their own. Their outings are always with their children, usually outdoors but occasionally to modestly priced restaurants like Swiss Chalet. The children's "treats" are homemade cookies and sweets.

Their last vacation was a driving trip with the children three years ago to visit Bill's grandfather in Newfoundland. They took the night ferry crossing because it was cheaper than by day.

This year, however, there's a dinner-dance celebration for Judy's graduation from the first part of her course. Bill bought her a dress reduced from $129 to $27.

She holds the shimmery, ruby-colored dress against her, shyly covering her jeans and sweatshirt, to show its effect.

There's little time for vanity or leisure. Judy works weekends whenever there's a job at the stables, or takes in sewing at times; Bill works any overtime he can get. Every extra dollar has a goal. When she started school, Judy bought a bargain-priced microwave oven on her rebate from income taxes, to make quick dinners. Her classes sometimes have her home as late as 7 p.m.

Their only reliance on public assistance is subsidized day care. Their children attend Mini-Skool at $10 a month, through Metro Toronto Children's Services.

Otherwise the fee would be a prohibitive $85 for each child; Judy would have to give up her studies and the family goal of one day having a small farm where life would be cheaper than in Metro.

Judy and the children have also twice attended Bolton Camp's 10-day summer programs through the help of Family Services Association.

Visit the Fillier home and the sight of a rented videotape machine and TV leads to the natural question: How hard is their struggle when their home includes luxury goods?

The answer is immediate. "How many people are willing to muck out horse stalls for minimum wage for what they want in life? It's a struggle, but you can still be a family even if you're having financial troubles."

They do not buy tapes, but have friends who lend them their taped movies, Judy says.

"We have no savings, of course, but we're grateful for what we have as a family. You have to break the cycle of depression from poverty, then grin and bear what you have."

Toronto Star (ON)
SUN
NEWS, Sunday, March 30, 1986 602 mots, p. B4

New crisis builds in famine-stricken Ethiopia

Jim Sheppard Canadian Press

MEKELE, ETHIOPIA - MEKELE, Ethiopia - The peasant woman, her face lined with hunger, shuffles wearily into camp and joins the long line under the broiling African sun.

Midday heatwaves shimmer off the parched ground as a government official checks her name off the list and helps her tie a 50-kilogram (110-pound) bag of flour across her shoulders.

The crushing weight nearly bends her double, but the bread it will make will almost certainly be the only food her family has for the next month. She clasps her hands behind her back to steady the load and starts off on the 20-kilometre (12-mile) trek to her home in the famine-stricken hills of Tigre province.

Just around the corner under the scanty cover of an open tent, a tiny newborn - bone thin from malnutrition - sucks up livesaving nourishment from an intravenous tube while its parents look on helplessly.

As even one glimpse at this feeding camp for 150,000 in northern Ethiopia will attest, the famine is not over in Africa. And worse may be yet to come, government and aid workers warn.

At least six million people in trouble-plagued Ethiopia - the poorest country in the world - face starvation this year. They won't survive without international aid.

Money and food aid poured like a river last year when wide eyes and hunger-bloated bellies appeared nightly on television. This year, the aid has dwindled to a slow-moving stream.

Canadian Maurice Strong, the United Nations famine co-ordinator, says: "People think the Ethiopian famine is over but it is not."

More than $200 million is desperately needed before May to transport food, medicine and blankets, as well as to build basic water and sanitation services for the starving.

Otherwise, there could easily be a repeat of last year's disaster in which millions died of hunger and disease, Strong says.

Name a problem - Ethiopia has it. The country cannot feed itself, even at the best of times.

But the lack of rain for the past several years, the destruction of valuable forests for firewood and the creeping southward onslaught of the Sahara Desert have so upset the ecological balance of the northern provinces that Ethiopian officials say it may take 50 years to reverse the damage.

Food is rationed everywhere. Millions, including the poor victims of Mekele, subsist on 500 grams (about two cups) a day of flour or other cereal grains for bread. Meat, eggs, fruit and vegetables are luxuries many people haven't seen for more than a year.

Foreign aid has come mostly in the form of emergency food. Little has been done to build roads to help deliver the food or train peasants in new agricultural methods and teach them how to avoid killer diseases.

Two semi-permanent and several on-again, off-again civil wars rack both the north and south. Defence spending takes half of Ethiopia's annual budget - money that would be better spent on food and medicine.

The Marxist government has pressed ahead with controversial programs of resettlement and collective farming that have led the country's biggest aid donor, the United States, to say it will cut off all assistance by year's end.

Reports of widespread deaths and human rights abuses during the programs - although mostly denied - have made other Western countries reluctant to commit more funds.

But the worst fears of Canadian, United Nations, Ethiopian and aid officials centre on the increasing evidence that the world has forgotten the Ethiopian famine.

If so, and if the world forgets Ethiopia now, all of the good that was done could be lost, Strong fears.

Toronto Star (ON)
FIN
LIFE, Monday, March 31, 1986 176 mots, p. C2

Meatballs barbecued in oven get influence from Louisiana

Mary McGrath Toronto Star

Try a barbecue sauce if meatballs are on the menu tonight. This one is from a cookbook called La Bonne Cuisine, compiled by All Saints Episcopal Church in Louisiana. If you're interested in getting a copy, write to La Bonne Cuisine at 100 Rex Drive, River Ridge, Louisiana, U.S.A. 70123 for an order form. Oven Barbecued Meatballs 1 cup bread crumbs

3/4 cup milk 2 lbs (1 kg) lean ground beef 1 tsp salt Pepper 3 tbsp Worcestershire sauce cup vinegar 4 1/2 tbsp white sugar

3/4 cup ketchup

3/4 cup water

3/4 cup chopped onion

3/4 cup chopped green pepper

Preheat oven to 375 degrees F. Moisten bread crumbs with milk. Combine with meat, salt and pepper to taste. Shape mixture into 24 meat balls and place them in a 13-by-9-inch baking dish. Combine remaining ingredients. Pour over meat balls. Bake 1 to 1 1/2 hours. Baste often. Serve with rice or pasta. Makes 8 to 10 servings.

Toronto Star (ON)
FIN
NEWS, Monday, March 31, 1986 993 mots, p. A8

Army of volunteers helps the hungry survive

Kathy English Toronto Star

There's an army of angels feeding the hungry in Metro.

Some give their time, some give money and some give food.

Volunteer Gary Hoffman saw the stark reality of hunger in Toronto the first time he helped hand out groceries to the needy at St. Peter's Anglican Church.

"I remember some of the guys literally opening up cans and eating on the spot," said Hoffman, who spends several hours a week filling and distributing grocery bags at the Carlton St. church.

"I was surprised. I never knew people could get that hungry."

Volunteers like Hoffman stand behind counters for hours on end handing out free groceries to those who have no food and no money. They cook and serve meals in dozens of missions and hostels, pick up surplus food from stores, restaurants and factories, load it into cars and trucks and deliver it to the hungry or the agencies that feed them.

Many experience the same awakening as Hoffman.

"I came from a background where I always had everything I wanted and more," said Sherri Cohen, 29. "I never realized people actually went hungry."

She is volunteer co-ordinator at Second Harvest, a non-profit volunteer agency that picks up surplus food throughout Metro and delivers it to the agencies and shelters that feed the hungry.

"Helping out here really opened my eyes," Cohen said. "I used to go out and spend $50 a week on groceries and then throw out what I didn't eat. Now I frugally plan out every meal and only buy what I need."

Second Harvest was founded in January, 1985, by Metro residents Ina Andre and Joan Clayton who, realizing there were hungry people in Metro and surplus food going to waste, thought they could bring the two together.

Almost entirely dependent on volunteers, they have built up a network of 55 people who regularly pick up food from 60 donors - most of them restaurants and grocery stores - and deliver it to 43 front-line agencies.

Needy mothers

"Our volunteers are very religious about the work they've taken on," said Karen Shaver, the unpaid manager of Second Harvest. "They just go out and do their thing with a real commitment."

At Second Harvest, Cohen is known as "our super volunteer." She began helping last spring and is now in charge of co-ordinating the agency's entire volunteer force.

Every Saturday night, Cohen spends several hours at Kensington Market going from shop to shop soliciting surplus meat and fresh produce - foods those on a hunger budget have difficulty affording. Then she helps load it into a van and delivers it to needy mothers in Regent Park, who line up waiting for rations.

"I've made a commitment to work on Saturday nights and I go no matter what," she said. "I know these people are depending on me to eat."

Carol Abrahamse, 40, heard about Second Harvest's work and decided to offer to help. She spends three mornings a week, picking up and delivering food.

"I always thought food shouldn't be thrown away," she said. "With the economic situation in this country the way it is, I thought it was time to do something. When you see people turning to bread lines and soup kitchens in this country, you realize there are serious problems."

A mother of two who lives in Hoggs Hollow, Abrahamse has made a point of taking her children with her on food runs so they'll see the problem first-hand.

"They don't come in contact with hunger in our area, but now they've been to other areas of the city, been to the agencies and seen people come in to get food," she said.

"I want them to get the idea that not everything is rosy out there."

Jane Forsey, 20, has a simple reason for volunteering her time at Second Harvest - she doesn't know any other way to help out.

"I feel very strongly that there have to be major political changes to make sure people don't go hungry, but that's not something I can do much about," the Glendon College student said.

"The thing that I can do at a very basic level is move food from those who don't need it to those who do."

Stop 103, a Bloor St. food depot that hands out emergency groceries, is also heavily dependent on volunteers. Sponsored mainly by Metro's Anglican churches, the depot relies on church members to devote time, money and any food they can spare to the agency.

Ursula Drinkwater, 58, of Mississauga comes once a week to Stop 103. She packages food, hands it out and interviews and counsels the hundreds of men and women who flock there.

"I was bringing groceries in from the church once a week, and it seemed silly to drive all the way in and turn around to go home without offering to help - especially when the need was so obvious," the retired nursery school teacher said.

Metro's churches have responded vigorously to the cause of feeding hungry. In almost every parish of almost every denomination, a church distributes emergency groceries or fixes soup for the hungry.

At St. Bartholomew's Anglican Church on Dundas St. E., the hungry can eat a free pancake breakfast every Tuesday morning. The breakfast is run entirely by volunteers who cook hundreds of pancakes to feed an average 100 people a week.

Paul Jeffries, 25, a seminarian studying at Trinity College, rises at 4.30 a.m. every Tuesday so he can arrive at the church hall well before the hungry start lining up for a 7 a.m. breakfast.

"I came out to help and didn't know what to expect and was sent into the kitchen to start cooking," he said. "Now I make more than 500 pancakes a day."

"Before I came here, I never realized that there were hungry people in Toronto," the New Brunswick native added. "It's a well-hidden problem."

Toronto Star (ON)
FIN
SPORTS, Tuesday, April 1, 1986 584 mots, p. E6

This standardbred trainer is hooked on thoroughbreds

Dave Perkins Toronto Star

For Ole Annerud, it doesn't make any difference what kind of horses are getting around Greenwood. He's at home whether they gallop or trot.

The Norwegian-born Annerud, 51, is one of a rare species, a trainer of both thoroughbred and standardbred racehorses.

"I like training horses and a horse is a horse," Annerud said yesterday, shortly after sending out Simply Sensational, which was anything but correctly named in yesterday's sixth at Greenwood, finishing eighth. "I was always kind of intrigued with thoroughbred racing when I was training standardbreds, so I got into it."

Annerud trains about a dozen trotters and races them at Greenwood, Mohawk and Orangeville Raceways. He also has six thoroughbreds.

"The horsemanship between the two games is about the same," he says, which should get him thrown out of one, or both, trainers' unions, "but the big difference is in the money. There's an awful lot more in thoroughbreds if you can win, but then again they're probably tougher to win, too."

Pool for horses

Annerud has a special swimming pool for the horses at his Cookstown spread. He has his runners swim for exercise each morning, while he jogs and trains his trotters.

He got hooked on thoroughbred racing in 1982, when he bought a horse, Going Bananas, "for meat price" because the horse had a fracture in a rear leg.

"But he came around and won 10 races for me and got me started," Annerud says. "It might have been a mistake."

Juggling careers caught up to him once, when he was racing a thoroughbred in West Virginia and applied for a licence there.

He marked on his application no previous infractions and was called on to the carpet when his record, computer-checked, revealed two minor fines.

"I was confused. I hadn't been in thoroughbreds long enough to get any offences," he recalls. "Then I remembered two little fines from the standardbreds. That's what showed up. It had me baffled for a while."

For now, he'll continue to wear both hats.

"I don't know which way it's going to go for me, that's why I'm in both," he says. "I think if I could make better money with the thoroughbreds I'd stay with them, but my wife likes the standardbreds better." Sounds like a man who's going to stick with both sports.

* * *

Yesterday wasn't the best of days for jockey Jack Lauzon. He was handed a seven-day suspension by the stewards, April 3 to 9, "for attempting, with his whip, to intimidate Nallari during the stretch run" of Saturday's $25,000 Victory Gift Handicap. Lauzon was riding Haliburton Forest, which finished second to Nallari despite the alleged improprieties. Lauzon also was knocked down a peg yesterday, when his mount Half Eagle, which finished fourth, was disqualified and placed fifth in the fifth race for interference with Dr. Bombay.

* * *

Kinghaven Farms continued its terrific start to the spring meet yesterday, when first-time starter Co Executor overhauled odds-on Silver Singh in deep stretch to win the seventh race, a maiden test.

The victory was the seventh in nine starts, with a second, as assistant trainer David Bell runs the show while boss man Roger Attfield is in Florida, presumably with Kinghaven's better stock.

Silver Singh was one of the few favorites to go down yesterday. Six of the nine races went to the chalk, one reason betting was a healthy $1,469,438 from the 8,623 patrons here and at Fort Erie intertrack.

Toronto Star (ON)
WES
NEIGHBORS, Tuesday, April 1, 1986 235 mots, p. W3

Sheridan will offer 2 new courses

Two new diploma courses in travel and tourism and fast food operations management are being offered in September at Sheridan College of Applied Arts and Technology.

The two-year travel program is designed to prepare students for careers in the expanding field. Graduates will get the background they need to work as travel counsellors in agencies dealing with wholesale and retail operations, accommodation and transportation.

The program is open to high school graduates who have completed Grade 12 or have 27 credits.

Tony Lipsey, chairman of Sheridan's School of Applied Arts, says more than 80 applications have already been received by the college. About 35 spaces are available in the program in its first year.

"There is a great demand for people in the travel and tourism industry," Lipsey says. "The market is good and I think that the stability of oil has helped the tourism industry a great deal."

The deadline for applications is April 15. For more information, call 845-9430, extensin 238.

Sheridan's two-year fast food operations management program is aimed at students who want careers as managers.

Graduates may also be employed in the supply side of the industry as salesmen for meat processing plants, vegetable suppliers, bakeries, the food packaging industry, or in the industrial or commercial food industry.

Applicants must be high school graduates and have Grade 12 English. Grade 12 mathematics is also recommended.

Toronto Star (ON)
FIN
NEWS, Tuesday, April 1, 1986 226 mots, p. A2

Bobcat lured from zoo cage officials say

Stan Josey Toronto Star

A bobcat that vanished from the Metro Zoo was still missing today and officials say they're convinced it was stolen.

Chairman Ron Barbaro says someone cut a hole in a fence in the Canadian animal domain last Thursday night and lured the 6-year-old male cat out of its enclosure with chicken meat.

"It is obvious that the cat was lured into a box or cage and taken from the zoo," Barbaro said.

Bobcats, one of three varieties of wild cats found in Canada, are not considered dangerous to humans in the wild, but zoo spokesman Toby Styles said people should keep away from them.

"I would advise against petting one or picking one up - you might get a nasty bite," Styles said.

At first it was feared the bobcat, which weighs about 8.6 kilograms (18 pounds) and is .9 metres (3 feet) long from nose to tail, might have been set free on zoo property, but a search by zoo staff and police found no trace of it.

Zoo officials suspect this cat was taken for someone's private animal collection.

The theft happened not far from the spot where someone cut a hole in another fence and freed 13 Arctic wolves last December. It took more than a week to get all of the wolves back inside.

Toronto Star (ON)
FIN
BUSINESS TODAY, Tuesday, April 1, 1986 345 mots, p. D15

U.S. eyes trade war over European curbs

Reuter

WASHINGTON - WASHINGTON (Reuter) - U.S. officials have threatened a trade war unless the European Community removes new curbs on U.S. farm product exports to Spain and Portugal.

The administration of U.S. President Ronald Reagan said yesterday it will apply sanctions on some European exports to the United States, such as wine and cheese, if the Iberian curbs aren't lifted.

U.S. officials described the announcement yesterday as an ultimatum and said the alternative is the beginning of a trade war. The administration said, however, that the sanctions would not begin to take effect for at least 30 days to give time for the two sides to negotiate.

Agriculture Secretary Richard Lyng and Trade Representative Clayton Yeutter will visit Paris April 18 for talks with their European counterparts on the dispute.

"We're not looking for a trade fight," a senior U.S. official, who asked not to be identified, told reporters. "We are willing to suspend this action indefinitely if the EC agrees to suspend its actions."

A separate White House statement also challenged restrictive health rules that the United States believes limit European Community meat imports.

The community responded quickly to the U.S. announcement on agricultural trade by calling the move, in a statement released here, "an unfriendly action, needlessly aggressive."

The White House statement promised response to three restrictions affecting affect $1 billion in U.S. farm trade.

Unless quotas on Portugal's imports of oilseeds and vegetable oils are removed over the next month, the U.S. said it will begin applying quotas on a similar amount of European exports. And the U.S. will increase import tariffs on some other European goods unless the European Community removes a requirement that 15.5 per cent of Portugal's grain imports must be met by European suppliers.

Finally, the administration said that, if no agreement is reached by July 1 compensating the United States for new higher import levies on Spanish grain imports, the United States will increase import tariffs on still more European goods.

Toronto Star (ON)
NOR
NEIGHBORS, Tuesday, April 1, 1986 408 mots, p. N9

Exotic aquatic pets eat 300 goldfish a week

Phil Johnson

Rick McCutcheon says that watching his aquatic pets is relaxing.

He has a piranha, pacus and oscars (all meat-eating fresh-water fish), and 40 others worth about $1,000. He spends $40 a week to buy 300 goldfish as feed.

"I'd rather invest in them than go out golfing," says McCutcheon, an Eglinton Ave. and Weston Rd. area resident.

McCutcheon began collecting his pets three years ago. "I grew up in northern Ontario where there were fish all around me," he says. "So when I moved to Metro I took it up as a hobby."

His family also enjoys the pets; his children often use information about them for school projects.

"But when people first come in they're surprised - they're leery of the piranha," he says, "But all of my fish are in covered tanks."

The piranha, with razor-sharp teeth, is well-known and potentially dangerous, particularly the black variety, which must be kept in separate tanks. But McCutcheon says Hollywood movies have over-hyped the danger.

Not vicious

His red-breasted piranha is not vicious and is legal to keep, although federal laws make it illegal to import them. The pacus and oscars, larger than their relative the piranha, are also non-aggressive fish.

Paul Wettlaufer, owner of The Piranha Shop on Avenue Rd., says outdated government fears that piranhas would breed and thrive in Canadian waters are unfounded. He says our climate is too cold for the species.

Wettlaufer adds that very few piranhas make it into Canada these days. He says they're usually stopped by customs officials in Florida and California, where strict laws exist because piranhas can live and breed there. Also, many exotic species, including reptiles and mammals, are banned by Canadian laws.

"So there are very few exotics left that people are collecting these days - they're mostly into birds and golfdish," Wettlaufer says.

He says he's surprised that officials here are making new laws or adding to existing ones regarding exotic pets. North York, which has a bylaw banning most exotic breeds, may add certain varieties because of increasing complaints.

Bill Valliere, of the Endangered Animal Sanctuary, says there are also "underground owners" of illegal species. He says some of these people are unaware of what they've got or how to care for them.

"They should know if what they have is on the endangered species list - they can't plead ignorance of the laws," he says.

Toronto Star (ON)
FIN
FOOD, Wednesday, April 2, 1986 1516 mots, p. B2

Satisfying meatloaves add homey charm to meal

Elizabeth Baird

It's late in the afternoon, and you're standing in front of the meat counter. What can you afford?

Chances are ground beef will get the nod, but you've had hamburgers once already this week. You don't feel up to the fiddly steps required to make a casserole with a pound of ground, so why not a meatloaf? It takes a little longer to bake, but preparation time is short. And while the salad, vegetable and table-setting steps are being taken care of, the loaf bakes, ready to cast its satisfying earthy charms over the family once again. Today's meatloaves come with a topping or sauce suggestion, but don't forget pickled onions, breads and butters, chili sauce, mustard chunk pickles and dills are excellent table companions to meatloaf. Old-Fashioned Meatloaf With Bacon And Cheese

There are some tastes that you don't have to learn to like, such as bacon and cheese. We use them to fancy up a family favorite. Grated cheddar keeps the inside of this herbed beef and pork loaf moist, while strips of bacon wrapped around the outside provide a pleasantly crisp and tasty exterior. Serve with a pure of parsnips or sweet potatoes and a big bowl of greens dressed with a yogurt vinaigrette.

3/4 cup soft breadcrumbs

1/4 cup tomato juice, stock or water 1 egg 1 lb (450 g) medium ground beef

1/2 lb (225 g) lean ground pork 1 1/2 cups grated Cheddar, medium or old cup finely chopped onion 2 tsp Worcestershire sauce 1 1/4 tsp salt 1 tsp dry mustard

1/2 tsp each dried crumbled thyme and freshly ground pepper

1/4 tsp each dried crushed rosemary and hot pepper sauce 1 clove garlic, minced

8 strips bacon

Combine breadcrumbs with tomato juice and let stand. In a large bowl whisk egg until it's foamy. To the egg, add beef, pork, cheese, onion, Worcestershire sauce, salt, mustard, thyme, pepper, rosemary, hot pepper sauce and garlic. Dump in moistened crumbs and work ingredients together until smooth.

Line a 9- by 13-inch cake pan with foil. Form meat into a compact oval, about 8 inches long and 4 1/2 inches wide at its widest point. Cover entire mound with bacon strips, placing them crosswise.

Bake at 350 degrees F for 1 hour and 10 minutes, or until bacon is crisp and loaf firm to the touch. Let rest for 5 to 10 minutes before slicing with a sharp knife. Enough for 4 to 6. Ham Loaf With Mustard Orange Glaze Here's a way to use up leftover Easter ham that is good hot with spinach and baked potatoes, or cold in sandwiches or with salads. Use a food processor or meat grinder to prepare the ham. Since most ham is salty, there is no salt called for in the recipe. 2 eggs 5 cups ground ham, about 1 1/2 lb (675 g) lean, boneless 1 lb (450 g) ground lean ground pork 1 1/2 cups soft breadcrumbs cup finely chopped onion or green onion 2 tbsp finely chopped parsley 1 tbsp Dijon mustard Glaze: 2 tbsp orange marmalade 2 tbsp orange juice

1 tbsp Dijon mustard

In a large bowl, whisk eggs until frothy. Add ham, pork, breadcrumbs, onion, parsley and mustard; mix well with your hands until all ingredients are blended. Pack into a 9- by 5-inch loaf tin. Cover with foil.

Bake at 350 degrees F for 1 hour or until loaf is firm and starting to come away from the sides of the pan. Heat together marmalade and orange juice in a small saucepan until marmalade melts. Stir in mustard. Uncover ham loaf, and with a baster, extract fat from around loaf. Spoon half glaze over ham; return to oven for 10 minutes. Spoon on remaining glaze and bake 10 minutes longer, or until set.

Let stand in pan for 5 to 10 minutes to firm, then with a pliable lifter, lift out and set on a warmed platter. Cut into slices to serve. Serves 6 to 8. Pizza Top Meatloaf First bake the beef loaf with a tomato topping, then cover with all the trimmings - Mozzarella, oregano, olives, anchovies and Parmesan cheese. Add slices of green pepper and mushrooms, too, if you like, but for heaven's sake, hold the pineapple. 1 cup soft breadcrumbs cup milk or juice from canned tomatoes (see topping) 1 egg 2 lb (900 g) medium ground beef

1/2 cup finely chopped onion 2 cloves garlic, minced

3/4 tsp salt

1/2 tsp dried crumbled oregano

1/4 tsp freshly ground pepper Pizza Topping: 1 1/2 cups drained canned plum tomatoes

1/4 cup pitted black olives 3 anchovies 2 cups grated Mozzarella

3/4 tsp dried crumbled oregano

2 tbsp freshly ground Parmesan

Stir together breadcrumbs and milk; set aside. In a large bowl whisk egg until foamy. Add beef, onion, garlic, salt, oregano and pepper. Scrape in moistened breadcrumbs and work ingredients together to form a smooth mixture. Pack into a 9- by 5-inch loaf tin.

Smooth the top. Slice tomatoes in half lengthwise and cover meat with tomatoes, placing them rounded side up. Cover with foil.

Bake at 350 degrees F for 30 minutes, uncover and bake 30 minutes longer. Extract fat from along sides of loaf using a bulb baster; discard fat. Cut olives in half lengthwise; place cut side down over tomatoes. Rinse anchovies in warm water, slit into 1/4 inch strips and arrange evenly over tomatoes and olives. Cover generously with Mozzarella, oregano and Parmesan.

Return to oven to continue baking for about 20 minutes longer, or until cheese has melted and started to brown. Finish browning the pizza topping under the broiler for 1 to 2 minutes.

Let stand for about 5 minutes before serving. Lift out on to a warmed platter and, using a sharp knife, cut into slices. Serves 6 to 8. Serve with green beans and crusty rolls, whole wheat if available and a cucumber salad. Rolled Rice And Nut Stuffed Meatloaf

Instead of rice served with a meatloaf, serve rice rolled inside. This is a loaf for the day when you have enough time to make the pecan mushroom stuffing. Or make the stuffing one day and quickly assemble the loaf on another. Sour cream or yogurt, enhanced with a splash of lemon juice and a generous sprinkle of chives or green onions, makes an easy sauce for this beef and pork roll. Make your vegetable accompaniments colorful, such as glazed carrots and/or Brussels sprouts, and thinly sliced fennel for salad. Stuffing: 3 tbsp butter

1/2 cup finely chopped shallots, leeks or onion

3/4 cup finely chopped celery 2 cups finely chopped mushrooms 2 tbsp red wine or stock

1/2 tsp salt

1/4 tsp each dried crumbled thyme and basil

1/4 tsp freshly ground pepper

3/4 cup chopped toasted pecans 1 egg, beaten 2 cups cooked long grain rice, either brown or white, parboiled or regular Meat Roll: 1 egg 1 1/2 lb (675 g) medium ground beef

1/2 lb (225 g) lean ground pork cup stock, water or red wine 1 1/4 tsp salt 1 tsp soy sauce 1 tsp lemon juice

3/4 tsp dried crumbled sage

1/4 tsp freshly ground pepper

In a medium-sized skillet, melt butter and gently fry shallots for 3 to 5 minutes, or until tender. Scoop out half the shallots and place in a large bowl. To the butter and remaining shallots add the celery and mushrooms. Increase heat to medium and cook, stirring often, until all vegetables are soft and moisture released by the mushrooms has evaporated, about 5 minutes. Add wine and again cook until liquid disappears but ingredients are not dry. Stir in salt, thyme, basil, pepper, toasted pecans, beaten egg and cooked rice. Taste and adjust seasoning.

In the large bowl containing cooked reserved shallots, whisk in the egg for the meat roll. Add beef, pork, stock, salt, soy sauce, lemon juice, sage and pepper; mix together thoroughly with your hands.

Tear off a piece of foil about 16 inches long. Smooth an even layer of meat over the foil, in a rectangle 12 inches long and 10 inches wide. Spread rice over meat, leaving a 1 1/2 inch border across the top long side and 1 inch along the 2 short sides.

Roll up from the bottom, using the foil as a support, and tucking in stray bits of rice until bottom edge touches top. Press and smooth together; pinch in ends to enclose all stuffing.

Pick up foil and place roll, foil and all, in a 9- by 13-inch cake pan. Turn roll seam side down on foil. Bake at 350 degrees F for 40 to 50 minutes, or until roll is firm and fragrant, basting often with pan juices. Let stand for 5 to 10 minutes; transfer neatly to warmed platter and serve. Makes enough for 6 to 8. Serve with sauce and vegetables.

Toronto Star (ON)
FIN
FOOD, Wednesday, April 2, 1986 238 mots, p. B3

Hearty, old-fashioned meatloaf begins making a big comeback

from Canadian Press

The only time meatloaf was ever haute cuisine was when it was called French country pat and served cold.

Now people want meatloaf like the one Mom used to make, with bacon slices on top or drenched in tomato sauce. Or the kind that was fashioned into an igloo-like blob, baked, and then frosted with mashed potatoes.

Here are a few notes on making a proper meatloaf.

To begin, you need a basic meatloaf mixture, made with ground beef, pork or sausage meat, never lean meat or fancy sirloin.

There must also be an extender - with no apologies.

Cracker crumbs, dry bread crumbs, fresh bread cubes or oats give meatloaf that distinctive un-hamburger-like texture that soaks up gravy and tomato sauce so well.

How about a layer of hard-cooked eggs through the centre of the loaf, or meatloaf stuffed with whole dill pickles?

Still, meatloaf needn't be fancy. A basic loaf made with ground meat, an egg, some crumbs, a few herbs, and a pinch of salt and pepper is delicious - and cheap.

But even a meatloaf aficionado can't eat it five days straight.

After two meals, meatloaf should be recycled in spaghetti sauce, added to canned beans, macaroni and cheese, soups or used in sandwiches.

Or plan to eat half and freeze the remainder for three to four weeks. That way meatloaf is comforting, not a penance.

Toronto Star (ON)
FIN
FOOD, Wednesday, April 2, 1986 1451 mots, p. B1

The ABCs of Freshness

David Kingsmill Star food writer

Ever go into the produce department at your supermarket and wonder whether you're really getting the freshest and best fruit and vegetables possible? Ever wonder what the experts look for to make sure they're getting the best? Want to know how they do it?

Okay. Teresa Makarewicz is the home economist for The Barn Fruit Markets in Hamilton and Burlington. To Torontonians, that might not sound like a big deal. But if you have ever walked into The Barn on Fairview Ave. in Burlington, you'd know what it means to be "Makare-t+0

wicz of The Barn." It's a big deal.

The Barn is more than just a fruit market. It houses an incredible array of the freshest fruits and vegetables you can imagine (and meat, deli and fish as well). You want exotic Jamaican vegetables with names only Jamaicans can pronounce? The Barn has them. Fresh water chestnuts? Beans 20 inches long? Fresh ginger root? Red bananas? Yup. A stock of up to 350 fruits and vegetables at one time under one roof. But there's more. The place has someone to tell you what all these are, and how to buy, store and cook them. That's Makare-t+0

wicz. She has a test kitchen in the store to teach you how to prepare them, as well as a computer stocked with 1,118 recipes using 498 fruits and vegetables.

Use your eye

When The Star asked Makarewicz to share her knowledge, she started out with one rule: "The best way to buy any product is by using your eye. Look at the fruit or vegetable, make sure there are no bruises, no damage, no really bad soft spots. Then you use your hand to test something like kiwifruit that you want soft to the touch but not mushy."

Whether you realize it or not, you probably choose most produce this way by instinct. And for the most part, you are probably doing all right. But Makarewicz has other tips that will ensure what you serve at the table is in the best possible shape. Here, in alphabetical order, are about 50 fruits and vegetables and Makarewicz's comments on them.

Anise: Should have white heads, fresh feathery greens. Stalks are great marinated, then thinly sliced into salads.

Apples: Choose by sight. Do not buy more than you will eat in a week, and store in refrigerator.

Artichokes: Avoid those with heavily rust-spotted leaves. The heads should be tightly closed.

Asparagus: It doesn't matter whether the stalks are thin or thick, but buy the ones with compact heads. Store standing up with stem ends in water or in the vegetable crisper with a wet paper towel wrapped around their bases.

Avocados: Be gentle. Watch for dark, bruised outer skin, which indicates internal bruising. Skin should be soft and yielding. Store at room temperature.

Bananas: Red, stone green and plantain. You know about regular bananas. Stone green bananas and plantains are for cooking. Red bananas are orange-red, slightly fatter, sweeter with more vanilla flavor, and go almost black when they are at their sweetest.

Bean sprouts: The whiter the better. Spoil very easily. Buy only what you intend to use immediately.

Beets: Choose ones with fresh leaves. This will indicate freshness of the bulbs, but the leaves themselves are delicious; prepare in the same manner as spinach.

Broccoli: Tight compact heads, no flowering, no yellow traces, firm under leaves.

Brussels sprouts: Go for bright green leaves. Reject yellow.

Cabbages: For green cabbage, "you want the darkest green available," Makarewicz says. "The greener it is, the more vitamin A it has. A lot of people start taking off the outer green leaves until they get to the paler ones. That's a no-no because these are the ones you should be using. Look for firmness in the head and no apparent insect bites."

Cactus Pear: Red and green. Do not be alarmed if green pear loses its green color and begins to turn yellow. It's just ripening.

Carrots: To ensure freshness, buy carrots with fresh, leafy green tops. Then remove the tops immediately - they suck away nutrients. Never store with apples; they'll turn bitter.

Cauliflower: Bright white head, no yellowing, no spots (although minor spots can easily be cut away).

Celery heart: Slightly lighter in color than regular celery, much more expensive, but much more delicate. Store moist in the refrigerator crisper.

Celery root: The smaller the better, as larger ones have a woody core. Feel the top for softness and reject if you find it. One baseball-sized root serves one person.

Coconuts: Shake and listen for the sloshing milk inside. Hear it? Buy it.

Cucumbers: English: Keep the plastic wrap on. Only remove it from the portion you're using.

Cucumbers: Pickling. They're not just for pickling. Great in salads, too.

Dandelion: Choose smaller, more tender ones, and avoid yellow leaves.

Eggplant: Baby, regular and Chinese. Colors should be clear and intense, flesh firm and smooth.

Endive: Belgium, regular. Look for compact heads.

Ginger root: Can be frozen and what you need sliced off in that state. Or you can preserve it in sherry, using the sherry as a marinade later.

Grapes: Stems should be pliable, not flabby.

Kiwifruit: Soft to the touch, fuzzy; reject any with wrinkled skin. Store at room temperature, peel, slice and eat.

Lettuce: Iceberg: Look for dark green leaves, no browning at all, a head that is not incredibly firm. "It should be springy to the touch." When you get it home, split the head, remove and discard the core, wash, wrap in moist towels and put it in the refrigerator crisper.

Limes or lemons: Should be firm, heavy and clear-skinned.

Mushrooms: Button, cultivated, oyster: Often found in plastic-wrapped packages. When you get home, put them in a paper bag to breathe or on a refrigerator rack covered with moist paper towels. Brush them clean. If you feel you must wash them before use, rinse them quickly in a collander. Do not soak them. Button and cultivated mushroom caps are closed when fresh.

Okra: Will turn black with fast temperature changes, an indication of shipping problems.

Onions: Green (spring) and bulb onions taste almost the same. The green onion is thin, the bulb resembles its name. More economical to use bulb if recipe calls for minced or finely chopped green onion. Green is best for garnishes and the green part is perfectly edible.

Onions: Spanish, white, cooking, salad red: Skin should be papery. Store away from almost everything else, particularly potatoes, in a cool, dark place.

Oranges: Store in fridge. Valencias are the best juicers, and juicers are also good eaters.

Passionfruit: The more wrinkled and uglier it is, the sweeter it will be.

Pears: They ripen from the inside. If the top is soft, it will undoubtedly be too ripe inside.

Peas: Sugar and snow. Eye test. Should be firm. Reject rubbery pea pods. Peppers: Green bell, red, yel-t+0

low, hot, fresh chilies. They all should be bright in color without bruises, without any damage whatsoever and never have soft spots.

Pineapples: Look for bright green leaves and a broad base. Ignore color of fruit outside; that's just a varietal difference. All pineapples are picked when the fruit sugar is at a peak. They will soften slightly after picking but will not ripen any more.

Potatoes: Store in dark, damp place, but never with onions.

Raddiccio: A fairly expensive red and white leaf Italian lettuce about the size of a head of Boston Bibb. Make sure the leaves are not browning, look fresh and are moist.

Radish: Remove green tops as soon as you get home, if it hasn't been done in the store. The tops drain nutrients from the bulbs.

Rappini: Don't select ones with yellow flowers.

Starfruit: Leave at room temperature until it loses its green tinge. Pare spines, slice diagonally, enjoy.

Strawberries: They do not ripen after being picked, so never buy ones with green on them.

Swiss Chard: Pick ones with dark green leaves, avoid yellow leaves.

Tomatoes: Hot house, Romano, cherry: "You never refrigerate them," Makarewicz says. "They are always stored at room temperature and away from sunlight. (The refrigerator) destroys the enzymes and the flavor won't be the pure fruit flavor of a tomato. If you want to eat a tomato immediately, select ones that have no green coloring, not too soft, not hard. Then for the next few days, select tomatoes that are a little firmer because they will ripen up for you."

Turnips: They should have a firm head, never soft.

Watermelons: Try buying cut sections where possible. Seeds should be black. White seeds indicate immaturity. Zucchini: No yellowing, choose medium sized for best taste.

Toronto Star (ON)
FIN
FOOD, Wednesday, April 2, 1986 409 mots, p. B7

Here's how to fix sauce for variety of pastas

from Canadian Press

What do manicotti, cavatelli, riccini and fusilli have in common besides ending in "i."?

All are among an ever-increasing line of pastas appearing on supermarket shelves. It wasn't so long ago most Canadians knew and ate only spaghetti and elbow macaroni.

"Pasta has gone beyond being ordinary because as more people eat out in restaurants, they are sampling different styles and then trying their new find out at home," says Toronto home economist Jane Langdon.

"There are at least 325 different pasta shapes, although only 50 are commonly available on grocery store shelves. And their size ranges from 1/4 inch to 12 inches in length."

Even so, old habits die hard. A spokesman for the Pasta Information Bureau of Canada says the four most popular pasta types are spaghetti, spaghettini, macaroni and lasagna.

Langdon says pasta is made in Canada from durum wheat flour, which requires little or no oil to keep noodles from sticking together or to the bottom of a pot. But, when preparing any kind of pasta, a large pot is required so noodles can move around easily as they cook.

There are no rules about matching noodles and sauces, says Langdon.

"However," she offers "one rule of thumb - oil and garlic and cream sauces go well with long noodles because they coat them. Tomato and meat sauces are better with short, tubular noodles because they pick up the sauce inside the noodle."

Langdon says sauces should be simmered with vegetables such as onion, celery, peppers and garlic. Herbs - bay leaves, parsley, basil, sage and rosemary - can be added. Other common additions include homemade stock, red and white wine, or such sweeter wines as Marsala and Madeira.

Ragu, the famed Bolognese sauce prepared from a blend of well-cooked vegetables, mushrooms and meats, is especially good with penne, rigatoni and fusilli, she says.

With rich white sauces, few ingredients are used - butter, cream, cheese and sometimes egg yolks.

"Parmesan is the most popular cheese," says Langdon, noting its use in fettuccine Alfredo. But other cheeses used include Gorgonzola, which is strong and pungent and somewhat similar to blue cheese; marscapone, which is similar to cream cheese; fontina, a mild, semi-hard cheese; and the more common Mozzarella, ricotta and Gruyere.

Langdon says white sauces should be cooked gently, preferably in a double boiler. Nutmeg is the spice commonly added because of its delicate flavor.

Toronto Star (ON)
FIN
NEWS, Wednesday, April 2, 1986 390 mots, p. A7

No leads in search for bobcat

Metro zoo officials have no new leads in their search for a missing bobcat that disappeared last Thursday and is believed stolen.

The 6-year-old male bobcat disappeared after someone cut a large hole in the fence of its enclosure and scattered chicken meat, apparently to lure it away.

The cat is nearly a metre (about 3 feet) long and weighs 8 1/2 kilograms (18 pounds). Health care fact sheets to be in 14 languages

The Multicultural Health Coalition will be making health care fact sheets available in 14 languages to help serve Metro's large ethnic community.

Coalition president Dr. Ralph Masi said the sheets will be ready May 8.

The purpose of the coalition, which has been in existence since 1983, is to establish a "functioning communications system" which creates an "awareness of the cultural aspects of health," said Masi. He is a general practitioner who is a volunteer with the organization.

More information can be obtained at the Multicultural Health Coalition at 630-8835. Filipino dance troupe seeks former members

Metro's Fiesta Filipina Dance Troupe is celebrating its 20th anniversary this year and is searching for past members to share in the festivities.

The group appears at the Filipino pavilion of the Metro Caravan every year, and also was featured at the 1976 Montreal Olympics and the 1978 Commonwealth Games in Edmonton.

Former members are invited to the troupe's anniversary dinner and dance at the Royal York Hotel on April 26 at 7 p.m. Call 494-9698. Delays until August on GO Lakeshore line

Trains on the GO Lakeshore line will face delays until August because of CN's continuing $16 million track upgrading program but rush-hour service will not be affected.

GO Transit said service will be subject to delays on weekends and on week days between 8.30 a.m. and 3 p.m. on the eastern portion of the line and between 9 a.m. and 3.30 p.m. on the western portion.

During those same hours, train service to the west will end at Clarkson station most days through May 7 and passengers will be bused to Oakville. In the east, some trains will be end their runs at Guildwood and passengers will be taken by bus to Rouge Hill and Pickering on two Sundays, April 13 and 27.

Toronto Star (ON)
FIN
FOOD, Wednesday, April 2, 1986 1217 mots, p. B1

One-dish dinners a good way to use up veggies

Mary McGrath Star home economist

Along with robins, tulips and kids on roller skates, spring heralds the arrival of one-dish dinners made with vegetables. They can be casseroles that help cooks use up such tired winter vegetables as cabbage, potatoes, and onions. Or they can be salads - and with all the nice greens around, even those tossed together with odds and ends from the kitchen get a 10 for taste. Fiesta Chicken Casserole Frozen spinach helps give this casserole the pizzazz it needed to win a first prize at this year's America's Bake-Off for Laureen Harschutz of Brookfield, Wisc. Preparation time: 40 minutes Baking time: 40 to 45 minutes 1 cup sour cream cup milk

1/4 cup chopped onion

1/2 tsp garlic salt or 1/4 tsp garlic powder

1/4 tsp ground cumin Dash hot pepper sauce 1 10-oz (284-mL) can condensed cream of chicken soup 1 10-oz (300-g) package frozen spinach, thawed and well drained 1 4-oz (114-mL) can chopped green chilies, drained 2 tbsp chopped pimento 2 to 3 cups cubed cooked chicken 1 cup shredded Jack cheese

1/2 cup shredded Cheddar cheese Topping (recipe follows)

Paprika Preheat oven to 375 degrees F. Combine sour cream, milk, onion, garlic salt, cumin, hot pepper sauce, soup, spinach, chilies and pimento in a large bowl. Blend well. Combine chicken with Jack and Cheddar cheeses. Toss lightly. Spoon half spinach mixture into a lightly greased, deep 2-quart casserole. Sprinkle with half of the chicken mixture. Repeat layers. Pour topping over filling. Sprinkle with paprika. Bake 40 to 45 minutes or until deep golden brown and a cake tester inserted in the centre of the topping comes out clean. Makes 6 to 8 servings. Topping: 2 eggs, separated 1 cup all-purpose flour 1 1/2 tsp baking powder

3/4 cup milk

1/4 cup butter or margarine, softened In large bowl of an electric mixer, beat egg whites until stiff peaks form. Remove from bowl and set aside. In the same bowl with the same beaters, combine flour, baking powder, milk, butter and egg yolks. Beat at low speed until moistened. Beat 4 minutes with electric mixer at high speed, scraping down the sides of the bowl occasionally. Fold in beaten egg whites. Pour over filling in casserole. Tossed Mixed Green Antipasto Salad Salami, cheese and olives can be as tasty in main-course salads as they are on antipasto platters. This recipe is from Great Meals In A Dish (Random House of Canada, $12.95). Preparation time: 35 minutes Marinating time: 1 to 2 hours 1 19-oz (540-mL) can chick peas, drained 1 sweet green pepper, seeded and chopped (1 cup) 4 green onions with some tops, sliced to 1 cup pitted black olives, drained and halved to 1/2 cup bottled Italian dressing 1 garlic clove, halved 4 cups bite-size pieces romaine lettuce, chilled 2 cups bite-size pieces leafy or iceberg lettuce, chilled

1/2 lb (250 g) sliced salami, slivered 1 8-oz (250-g) package Mozzarella cheese, cubed 2 tomatoes, cut into 6 wedges

1 small can anchovy fillets (optional) Combine chick peas, green pepper, onions, olives and dressing in a medium-size bowl. Refrigerate covered for 1 hour or longer. To serve, rub the inside of a large wooden salad bowl with cut slices of garlic, discard. Add greens, salami and cheese; toss. Add chick pea mixture; toss. Add more dressing if needed. Top with tomato wedges and anchovies. Makes 6 servings. Spicy Cabbage Casserole Here's an easy way to have a supper dish that tastes like cabbage rolls. Preparation time: 30 minutes Baking time: 1 1/2 hours 1 lb (500 g) ground beef 1 large onion, chopped 2 cloves garlic, chopped

1/2 small green pepper, chopped 1 tsp dried oregano

1/2 tsp dried basil 1 tsp salt

1/2 tsp pepper 1 cup chopped canned tomatoes and their juice 1 cup tomato sauce

1/2 cup uncooked rice 1 small cabbage, shredded

Hot taco sauce (optional) Preheat oven to 350 degrees F. In a deep heavy skillet, over moderate heat, combine beef, onion, garlic, green pepper, oregano, basil, salt and pepper. Stir constantly until brown. Add tomatoes, tomato sauce and rice. Mix thoroughly. Place cabbage in a buttered 9- by 13-inch casserole. Top with meat mixture. (You can also assemble casserole in 4 layers.) Cover tightly and bake for 1 1/2 hours, or until rice is tender. Serve with hot sauce. Makes 8 servings. Budget Ragout Even a few wieners can be turned into a tasty supper dish for the family. This budget-pleasing recipe has a low cost per serving. Preparation time: 35 minutes Cooking time: 30 minutes 4 to 6 slices side bacon 2 large onions, thinly sliced 2 green peppers, thinly sliced 1 4-oz (125-mL) can pimento, thinly sliced 1 28-oz (796-mL) can tomatoes, undrained 1 tsp paprika 1 tsp leaf marjoram, crumbled tsp leaf marjoram, crumbled

1/2 tsp crushed red pepper

1/2 tsp leaf oregano, crumbled 1 bay leaf

1/2 tsp salt

1/2 tsp pepper 6 knockwurst or wieners, sliced 2 medium potatoes, peeled and cubed 2 medium zucchini, cubed Sour cream (garnish)

2 tbsp chopped fresh parsley Cut bacon into 1-inch pieces. Cook in a large heavy saucepan until crisp. Remove and reserve. Drain all but 2 tablespoons of fat from saucepan. Cook onions and peppers until tender, about 5 minutes. Add pimento, tomatoes, paprika, caraway seeds, marjoram, red pepper, oregano, bay leaf, salt and pepper. Bring to a boil; add wieners and potatoes. Lower heat, cover and simmer for 10 minutes. Add zucchini and bacon. Cover and simmer another 10 minutes, or until vegetables are tender. Remove bay leaf. Taste and season if required. Sprinkle with parsley. Serve with a dollop of sour cream. Makes 6 servings. Havana Chicken Frozen peas and pimento add a spectacular touch to this recipe for chicken from Perfect Poultry (Random House of Canada, $12.95). Preparation time: 25 minutes Baking time: 1 hour 1 3-lb (1.36-kg) chicken, cut up 1 tsp salt 2 to 3 tbsp olive or vegetable oil 1 small onion, chopped ( cup) 1 small green pepper, chopped 1 clove garlic, chopped

1/2 cup tomato sauce

1/2 cup dry white wine 1 1/2 cups water

1/4 tsp ground cumin

1/4 tsp pepper

1/4 tsp leaf oregano, crumbled

1/4 tsp paprika Few strands of saffron, crushed (optional)

3/4 cup long grain rice 1 1/2 to 2 cups frozen green peas

1 pimento, chopped Sprinkle chicken pieces with 1/2 teaspoon salt. Brown quickly in hot oil; remove. Stir in onion, green pepper and garlic; cook until soft, about 10 minutes. Stir in tomato sauce, wine and water, cumin, pepper, oregano, paprika, saffron and rice; bring to a boil. Pour into a 6-cup casserole; arrange chicken on top. Cover and bake in a preheated 375 degree F oven for 1 hour or until chicken and rice are tender and the liquid is absorbed. While chicken cooks, prepare frozen peas according to package directions. Spoon around the edges of the dish just before serving; garnish with pimento. Makes 4 servings.

Recipes in this story were tested and adapted by Star home economist Mary McGrath in The Star Test Kitchen.

Toronto Star (ON)
FIN
LIFE, Thursday, April 3, 1986 915 mots, p. E2

Mexico might be answer for retirement incomes

Tom Blakely

The worst thing about retirement is trying to live on a fixed income, especially in my case. I have a wife who is 15 years younger than I and a son and daughter. I would like to leave them all some money, but I see I am dipping into the money I was hoping would go to them. It's the cost of living that's killing me. We've had to pass up any thought of going to Florida to enjoy the sun because the difference in the money is too much. There must be many retired people facing the same kind of problem. Have you a word for us? - Dollar Dipper

There are places to live where money goes further than it does here. One is Portugal, often called the bargain basement of Europe. Another is Mexico. But in either case, it is important to live away from the big cities. And you will have to live differently.

Two friends of many years have both taken up life in the Lake Chapala area of Mexico. They went there mainly because of the climate, but they stay because they say it is possible for an ordinary Canadian to live like a king. Well, maybe a duke.

Chapala is about 48 kilometres (30 miles) south of Guadalajara. It is 5,000 feet above sea level. It is said the temperature and humidity combine to make the climate one of the two best in the world for human comfort. Speaking of how far a dollar goes, it is possible to hire a cleaning person or a gardener for less than $1 an hour - and the Mexican economy in that area is geared to that kind of local income. Two litres of rum cost $6.

About 10 kilometres (6 miles) from Chapala is a tiny 400-year-old town, Ajijic (pronounced Ah-ha-heek). Canadians live there in good numbers, behind walls away from the cobbled streets. There are also motels for tourists.

A first look at places like Ajijic may lead to culture shock. Milkmen serve the native homes from cans thrown over the back of a mule. When a corner store has freshly killed meat, a red flag is hung from the doorway to communicate with the illiterate. Sometimes the carcass hangs smack-dab in the street.

Most Canadians in the area shop at small supermarkets, and restaurant prices are so low that many "gringos" eat out many times a week. The food is surprisingly good.

One thing Canadians say is that Mexico is not for everyone, partly because of the need to leave the country periodically and because of the importance of being able to get along well with a small number of people.

Here are some tips if you want to explore the world of Chapala and Ajijic: Talk to your local bank manager to understand the money problems and opportunities. Get in touch with a travel service to arrange a trip to see the place. If you want still more information about the cost of living, a book written by a Canadian, Thomas McLaughlin, gives details of how it is possible to live in the Lake Chapala area for $250 U.S. a month. The book is called The Greatest Escape and can be bought in Canada only from the Canadian distributor, Family Publishing, P.O. Box 13, Station F, Toronto M4Y 2L4. The price of $15 includes mailing charges. Don't go to Mexico to live because it's cheap. Go only if you like it. Blaring radios

After six months of my husband's retirement, I grew tired - both fed up and fatigued - at the blaring radios in every room of the house. At least four radios are all set on the same station so when he moves from room to room, he is never out of hearing range of all the prattle. I have told him that because he was in the artillery during the war his hearing may have been harmed. I persuaded him to see an ear specialist.

Well, it turns out that his hearing is perfectly normal - not just for a man of his age but good enough for a youth. But we are no further ahead as a result of this exercise. He still turns the radios to blare and can't - or won't - hear anything that's said to him. Has this fellow got a noise kink? - No Noise Nellie Here are three thoughts. * If your husband has taken to turning the volume up only since he retired, it is possible he is just plain bored and uses the radio for company. So get him involved outside of the house. * A philosopher named Schopenhauer once said a man's intelligence is in inverse proportion to the amount of noise he can stand. Make the point. * You might consider whether he is merely trying to be sure he is able to hear his programs above such house noises as vacuum cleaners and the like. If that's the problem, arrange to let him know when you're going to be doing your own noise-making. It might be worth remembering that noise bothers everyone - except the person who's making it. * Tom Blakely, whose column appears every Thursday, is a retired executive and a writer on the problems of retirement. Write to The New Adventure, Life Section, Toronto Star, One Yonge St., Toronto M5E 1E6. Not every question can be answered and no personal replies are possible.

Toronto Star (ON)
FIN
ENTERTAINMENT, Friday, April 4, 1986 693 mots, p. D11

'Mature' W.A.S.P. says it canned raw meat act

Craig MacInnis Toronto Star

The press-kit for W.A.S.P.'s latest album brags that the Los Angeles-based heavy metal band "has matured."

Right on, man.

"Have you seen the inner sleeve from The Last Command?" asks lead s(t)inger Blackie Lawless, who leads his reformed swarm into Maple Leaf Gardens tonight as opening act for Black Sabbath.

"The one where our heads are impaled on the tridents? Well, we've got replicas of them, three-feet in diameter, spinning around above the stage. Wait'll you see this stuff."

Impaled heads? Okay, okay. Maturity is a relative thing.

But when you're in a band whose debut album raised the ire of every decency league in the Americas - including the Washington Wives - then maybe the idea of impaled heads is a step in the right direction.

Com'on, whaddya want? Blackie admits the group has shelved some of its earlier stage tactics, which included throwing raw meat to audiences and locking a woman into a wooden rack. We won't even mention the buzzsaw blade extending from Blackie's, uh, groin.

"Last year was a pretty gory show, with the meat and blood and all the stuff," says a contrite Lawless, who says that the new album "was written half for the guys and half for the women."

Yeah, right on. Like "Wild Child" - that one's for the ladies, says Blackie.

And, like, who would argue with him? Check out these choice love-lyrics: "A naked heat machine/I want your love." I mean, what girl wouldn't swoon if those words were screamed in her ear?

And another thing. Blackie actually likes Tipper Gore, wife of Democratic Senator Albert Gore of Tennessee. She's the one who led the Washington Wives' enraged campaign against obscenity in rock music. She really hated that buzzsaw business.

But Blackie doesn't hold any hard feelings. "I got a gold record for it. I should thank her for giving us a hand."

See?

And another thing. You probably think Lawless is one of those hedonistic hellions who drinks a lot after shows and gets into who-knows-what kind of trouble. No way.

In fact, he brings a portable Nautilus machine with him on the road and works out every day.

"I don't drink as much as I used to. I'm learning to enjoy life. Besides, you don't have to get drunk to do what I'm doing after the show. (Nudge-nudge, wink-wink). It's amazing how much more you feel when you're sober."

And while we're on the subject of groupies, don't start blaming Blackie for a centuries-old phenomenon.

You see, he's got this theory about heavy metal and where it got its start.

"A couple of hundred years ago, those guys played loud - Bach and Beethoven. They had 120 pieces up on stage. I mean, those guys, they really cranked it.

And they all had their groupies, just like we do."

And while we're at it, let's straighten out another misconception. Seems there's this rumor going around that W.A.S.P. actually stands for We Are Sex Perverts.

"C'mon, we're not that corny," says Blackie, wounded at the very idea someone would think such a thing.

"I've got very definite ideas about what (the name) means, but I'm not going to tell you."

Who could blame him? We'd probably get it all balled up and misinterpret his meaning - and heaven knows, W.A.S.P. has already suffered enough at the hands of misguided morality hounds.

Nope. If you want to figure out what W.A.S.P. is all about, then you'll just have to wait till tonight.

Word has it they've been blowing Sabbath off the stage with their warm-up show.

"The results speak for themselves, I guess," says a modest Blackie, who admits a couple of nights on this tour he's been, shall we say, a little off his game.

"I've got to admit it. I've gone out a couple of times where I just didn't have it and the audience sensed it. "But the nights that I've got it - boy, I can make 'em sit up and bark!"

Toronto Star (ON)
FIN
ENTERTAINMENT, Friday, April 4, 1986 897 mots, p. D17

Lamb-lovers can contentedly flock to Strouga

Peeter Tammearu

I remember my first experience with Greek food as being a little alarming. When I was very young, my best friend was Greek (in fact, he still is). I once found myself at his house for dinner and witnessed at least a dozen people dashing around the table - mothers, fathers, brothers, cousins and a couple of rather forbidding grandmothers - carrying this and that, rushing here and there, all shouting loudly.

I didn't know much about the Mediterranean temperament and was convinced that I was in the middle of some serious domestic upheaval. From my North European point of view, this much noise indicated war.

I must have looked alarmed because my friend quickly explained that all this noise resulted from everyone politely, helpfully and simultaneously pointing out and explaining to everyone else that, yes, the salad bowl, that salad bowl there, yes, this one here, was indeed, in fact, absolutely on the table, definitely on that table there.

I find that sort of exuberance, hearty and pleasant noisiness, quite delightful. And I'm still very fond of the food for similar reasons.

The Danforth is littered with little Greek restaurants all crowded together. Each has its charms and specialties and admirers, but our favorite is (and has long been) a place called Strouga.

The view from the street might not entice you. Through the window you see a little grill, a tiny bar, a few waiters waiting and a rather murky room in the background.

As you enter, the murky background opens to reveal a rather plain little room. At the back is a bright, open kitchen area. The details of the room aen't all that apparent at first. But slowly you become aware of a system of beams and joists at the ceiling that conjures up images of Mediterranean farm buildings. On the walls, cheerful, Fauves-naif murals depict happy villagers dancing and flocks of sheep in various poses: some happy sheep, then other rather perplexed sheep and, closest to the kitchen, some definitely very worried sheep.

Strouga, in fact, means sheep-fold in Greek and lamb is very prominent in this cuisine and this restaurant.

As is traditional, there is no real menu, as such. The little menu cards on the tables offer only various traditional appetizers (of course, the garlic-cucumber-yogurt dip tzatziki, the fish roe mixture taramosalata and more) - and a few grilled entrees (fish, chops and shish kebab).

The waiter seats you, brings drinks and any appetizers you order, but after that, you should simply walk back to the kitchen counter. The friendly chef describes each dish and ladles out a huge portion of what you pick. Go back to your table and the waiter will follow with your dinner.

The nicest thing about this restaurant is its lack of pretense and charmingly relaxed style. Saganaki ($5.95) is a goat cheese appetizer that is elsewhere generally flambed. That's a showy bit of business that isn't absolutely necessary. What is used is a large, thick slice of kesseri - a goat cheese that's a little like feta, but stronger-tasting and stiffer in texture. It's deep-fried so that a crisp, golden crust forms on it, but the cheese doesn't quite melt. It's delicious, but also very salty; squeezing a little lemon juice on it seems to hide the saltiness.

You might not be able to imagine cooking without salt and pepper, but the Greek cook could probably dispense with them more easily than lemon. It's almost indispensable.

We wandered back to the kitchen counter where we found a display of lamb with artichokes, lamb with spinach, roast lamb with vegetables, lamb in phyllo pastry, moussaka, orzo with beef, rabbit, sweetbreads, chicken, green beans done with tomato sauce, lima beans similarly, spinach rice and roast potatoes. The selection is large and the portions are vast. Our plates were heaped with food and yet cost only $6.75 each.

Braised lamb with spinach is a wonderful, traditional dish that shows what this cooking is about. Lemon and dill and the grassy-green taste of spinach flavor a huge portion of sleek, stewed lamb. The combination is rich but not too heavy. The bright flavors of lemon and herbs balance perfectly with the dark, fat, pungent flavor of the meat.

The accompaniments are somewhat over-cooked by nouvelle standards, but that's as it should be. Rice is done with shreds of spinach and flavored with dill. Green beans are stewed with tomato sauce and herbs. The roast potatoes are a great comfort.

For afterwards, there is Greek coffee ($1.20) which is a lot like Turkish coffee (but don't say that to a Greek!). A tiny cup of strong, thick, muddy coffee can be ordered very, very sweet, medium (which is still pretty sweet) or unsweetened. Specify which you want, because it is often made with enormous amounts of sugar. Baklava ($1.90) is made from many thin layers of phyllo pastry, filled with a mixture of ground nuts flavored with cinnamon, mace and nutmeg - the whole thing drenched with a light sugar syrup. Dinner for two, with two glasses of wine, tax and tip, cost $35.05. * TABLE FOR TWO Strouga 469 Danforth Ave., near Logan Greek food; seats 72; entrees $5.75 to $9.75; open 11 a.m. to 1 a.m. daily; full licence; takes Visa only. 465-1477

Toronto Star (ON)
SAT
BUSINESS TODAY, Saturday, April 5, 1986 351 mots, p. C3

Lower ground beef prices seen for consumers

John Spears Toronto Star

Consumers should see lower ground beef prices resulting from a U.S. program to slaughter dairy cows, says a spokesman for Canadian beef producers. At the same time, hamburger chains will likely enjoy bigger profit margins

The U.S. wants to slaughter 1.55 million cows to curb its milk surplus and the expected flood of beef has knocked the slaughter cow market dramatically lower.

Meat from the cows will be used mainly for hamburger.

"Our cow market has dropped out of bed" in reaction to the U.S. program announced last week, said Michael C. Smith of the Canadian Cattlemen's Association in an interview yesterday.

Prices for slaughter cows are down 4 to 5 cents a pound - about 10 per cent - from last week, Smith said. "That's a tremendous drop, almost unheard of."

The price of frozen boneless beef dropped about 5 cents a pound this week to $1.25, while frozen meat for June delivery was $1.16 to $1.18. That's down 12 to 16 cents from a year ago.

Boneless beef will end up as ground beef or processed meat and sausage.

The U.S. dairy slaughter program had been expected. What was surprising was the number of animals to be killed. The markets had expected only about a million animals would be slaughtered under the program and reacted sharply when the number announced March 29 was 50 per cent higher.

Cattle futures contracts plunged on the Chicago Mercantile Exchange this week. Prices aren't permitted to change more than 1.5 cents a day. The prices hit their downward limit three out of five days this week, and the trend spilled over into Canada.

The lower prices should show up as cheaper hamburger at meat counters, Smith said, if retailers pass the savings on.

But hamburger chains, which generally don't adjust their prices according to short-term fluctuations in beef prices, will likely cash in on the cheaper beef.

Smith added that he expects a partial rebound next week, since the market probably overreacted to the dairy slaughter program.

Toronto Star (ON)
SA1
STARWEEK, Saturday, April 5, 1986 797 mots, p. S80

Dinner Date Images In Vogue's Dale Martindale revelled in Kiku's tidbits and heavenly mandarin cheesecake and topped it all off with tea

Kate Daller

After rock singer Dale Martindale has had a chance to become aquainted with his tastefully muted surroundings at Kiku (we are at the Yonge Street restaurant - there is another Kiku on King Street) as well as an item or two from the menu, I ask for his impressions.

"It's not a very dangerous place to come you know," Martindale says, between sips of sake. "It's not for a particular taste; almost anybody could come here and enjoy it. I mean my mother could come here and like it - because it's a novelty but it's very safe at the same time."

Kiku, with its appealingly low-priced menu and fun Yakiniku (table barbecue in Japanese) dining theme ("where eating is only half the fun") is inarguably a novelty on the Toronto restaurant scene. And in his own way - though Martindale's avant-garde musical "menu" is aimed at a much less mainstream audience - my companion is a breath of fresh air on the local rock scene.

Not that the lead singer of Images In Vogue looks any different from his colorful colleagues - with short, cropped hair dyed orange, yellow and black, rosy-rimmed plastic glasses, striped Pierre Cardin shirt teamed with a tie that could double as a traffic light - Martindale could easily get lost in the hip Queen Street crowd. It's just that given the blue-ribbon recognition from the Powers That Be in the record industry - band and vocalist have earned video awards, U-Know awards, and a Juno nomination - I expected more image-oriented utterings from the soft-spoken Martindale.

But my 25-year-old dinner partner does not appear to take the accolades terribly seriously; I learn that his U-Know is a doorstop in his old Vancouver apartment, and that when he first heard the name Images In Vogue, he considered it "Dumb. I still do."

Though Martindale awards our T-shirted waiter points for fast service (My guest was once an elegant bow-tied busboy bearing "twenty pounds of champagne glasses") he is ambivalent about the miso soup. "It tastes sort of funny, like soap," he says. But by the third spoonful, he amends the verdict. "It's good once you get used to it." I can't quite get used to the chilled cucumber soup. While it is chock-full of slivers of cucumber, it's bland and watery.

We are both happier with our second courses (we've ordered "complete dinners" which cost $10.95 each, excepting dessert); my salad Kiku of mushrooms, lettuce, red cabbage and carrot profits by a pleasing "exclusive sesame dressing." Martindale's vegetables Kiku, three large spiced scoops of bean sprouts, red cabbage and white radish are "good" but, "I think it's been in the frig for a little while - I guess that's the price you pay for fast service."

Our waiter brings our main course and turns on our barbecue. Maybe it's the second order of sake, but after lowering our marinated raw beef and chicken pieces onto the grill and leaning over to tend the sizzling morsels with chopsticks, Martindale removes his jacket and I regret wearing a sweater.

This slaving over a hot stove (actually, a mere flip of the meat is all that's required) is well worth the effort. My chicken is as tender and tasty as chicken can possibly be and Martindale applies similar adjectives to his beef though "the marinade is not very noticeable." My guest, whose taste in food runs to the exotic, notes with amusement the labelled sauces on our table - tangy, sweet, mustard and soy.

"A real layman's place," he chuckles, dumping steamed rice onto his compartmentalized plate. We try all the sauces; I vote for tangy while Martindale favors the sweet.

Martindale's artist imagination runs away with him when he spots Kiku Mandarin Fantasy on the dessert menu. It's touted as heavenly light cake laced with sake and lavished with layers of "fluffy mandarin mousse" and Martindale fantasizes that it will be carried aloft by ballet dancers and accompanied by a string quartet.

He's a little let down by the straight-ahead presentation of the mandarin fantasy ("I expected a little paper umbrella or something" but "it's good," he says, "tastes like birthday cake." My mandarin orange cheesecake is incredibly moist and orangey indeed. "I like yours waaaaaay better," says Martindale. The singer requests tea with caffeine before stealing off into the night. No, he's not worried that it will disturb his sleep, "I stay up till three or four." Ha! I knew it. These rock stars are all the same. Kiku, 1560 Yonge St. 920-9922. Open seven days a week. No wheelchair access. Amex, Mastercharge, VISA. Our dinners cost $10.95 each.

Toronto Star (ON)
SAT
MAGAZINE, Saturday, April 5, 1986 1035 mots, p. M4

Burgess: Keeping the dazzle alive in style

Ken Adachi Toronto Star

THE energy of the man! When critics complain of what they term the excessive abundance of Anthony Burgess' output, he reminds them of H.G. Wells' response to the same quibble: That he had little energy and his devotion to writing, a deeply sedentary trade, was the proof of it. Only physically lazy writers who are glued to their chairs, according to Burgess, write much. "I can't forgive E.M. Forster," he has said, "for writing only five novels." Burgess' productivity seemed a raceagainst the clock when, in 1959, he was invalided home fromthe colonial civil service in Malaya with a suspected braintumor and given a year to live. Happily, he is still very much with us at the age of 68.

If Wells seldom produced fewer than four books a year, Burgess has written 28 novels (ranging from the anti-Utopian A Clockwork Orange to Nothing Like The Sun, a fictional re-creation of Shakespeare's life), two books for children, a verse play on Moses, 13 non-fiction works and translations of such plays as Oedipus Rex and Cyrano de Bergerac. He also has been involved in the creation of a Broadway musical, has written screenplays and composed three symphonies.

Homage To Qwert Yuiop - the title comes from the second bank of the typewriter keyboard - demonstrates that he has not otherwise been idle. It is a selection of 159 pieces, mainly book reviews and several long essays for the (London) Observer, the Times Literary Supplement and the New York Times, representing about one-third of his journalistic output of the last seven years.

Why does an important novelist write book reviews? "I do not mind doing this work," he says in his preface, "indeed, I enjoy it. It is a means of keeping in touch with a public that does not necessarily read my or anybody else's fiction. The reading and reviewing of books . . . keeps my mind open to fresh ideas in both literary creation and criticism. And the need to keep within the limit of a thousand words or so is, as with the composing of a sonnet, an admirable formal discipline."

It's as good an explanation of the much maligned trade of reviewing as any I've read. Burgess, though, is no ordinary reviewer. Not only does he writes better than the rest of us, he also reveals a well-oiled analytic intelligence, capable of identifying and articulating large cultural trends. He can be frequently acerbic and iconoclastic, as in the case of Hemingway, Simenon or fellow critic John Simon; but mainly his judgments are both generous and acute because he knows that writing books is a complicated affair. And to say that his reviews are elegantly written is in large measure to say the same thing, since Burgess takes trouble over language in order to refine his verdicts and render his impressions more precisely.

So wide-ranging is his erudition and eclecticism that there seems to be no subject he cannot tackle: the inanities of militant feminism, the beauty of Grace Kelly, the English sado-masochistic vice of whipping, the decay of language ("hopefully"), the urge to travel which is wasted on the young, the cult of the blonde movie-star siren, the incomparable greatness of James Joyce's Ulysses - his favorite novel through 45 years of reading and "the work I have to measure myself hopelessly against each time I sit down to write fiction."

He has his odd blind spots, such as when he concludes that virtually all popular music since Lorenz Hart, Noel Coward and Cole Porter is "a wealth of hair and noise but little talent." And he assumes that his readers are as well-read as he is. Talking about the sordid way that Somerset Maugham treated his wife and daughter, Burgess writes: "I, like most people, have read everything he wrote." Most people?

The arrangement of the pieces is a loose one, though reviews of books which have some thematic links (language and dictionaries, travel, biographies of Scott Fitzgerald, music, Russian novelists) are neatly clustered. He begins the book with a wry essay, Grunts From A Sexist Pig, on what he conceives to be the humorlessness of feminist militancy exemplified in the "desexualization" of language ("I object to the substitution of 'ovarimony' for 'testimony") and ends with a meditation on the folly of raising women to the condition of romance: "It is always a great pity when myth has to melt into the Monday of quarrels over ill-made coffee."

The common sensibility running through the book gives this miscellany a certain unity. He writes as if every word counts, but his language is never solemn. Rightly indulged by his book editors, who give their star performer all the rope he wants, Burgess saunters at his leisure through the books tendered for review. One of his best pieces is his tribute to Sophia Loren; he simply adores her: "a woman raised to a higher power" who also "cooks tasty meals out of scrag end." Meeting her on the possibility of his writing a screenplay for her, he confesses that he was inclined to grovel on the carpet.

I also once met the luminous Sophia for an hour's interview, but wasn't entirely scattered out of my wits; I'd reserve my rhapsodies for Catherine Deneuve. But the point is that Burgess' enthusiasm (another example is, of course, his elevation to Nobel-hood of our own Robertson Davies) is as delightful as it is unexpected.

An interview with Graham Greene - his neighbor in the south of France - also combines zest and reverence as well as the discovery of a mutual love of English sausages - not all meat of the French kind but with "a bit of bread in them."

Burgess is good company: sharp, sensible, humane and witty. Nowhere does he complain, as Cyril Connolly once did, of the drudgery of book reviewing, "where no future is secure except the certainty of turning into a hack." I trust no one will be rash enough to raise this question in connection with Homage To Qwert Yuiop. It is a book that dignifies the trade. * Homage to Qwert Yuiop: Selected Journalism 1978-1985 by Anthony Burgess Methuen, 589 pages, $49.95

Toronto Star (ON)
SA1
ENTERTAINMENT, Saturday, April 5, 1986 1295 mots, p. F9

Toronto hosts festival of artists vs. apartheid First Live Aid then Farm Aid now Art Aid

Robin Breon Special to The Star

Artists, musicians and performers are increasingly focusing upon social issues and causes in their work much as they did in the 1960s.

Last year, we witnessed Live Aid on behalf of the victims of famine in Ethiopia. This was followed by Farm Aid, which enlisted support for beleaguered farmers. Now Canadian artists are going one step further with the announcement of an Arts Against Apartheid Festival scheduled for May 25 through May 30 in Toronto. (Apartheid is the rigidly enforced structure of racial separation that denies basic human rights to blacks and other non-whites in South Africa.)

An impressive list of entertainers have already pledged their support of the event. They include Harry Belafonte, Salome Bey, Bruce Cockburn, Oscar Peterson, Leon Bibb, John Neville and Christopher Newton. And a host of others from the labor, church and community group sectors have also committed themselves.

Dance extravaganza

The festival is an initiative of the Black Development Committee of the United Way and funds raised from the event will be divided between the United Way of Greater Metro Toronto and the Bishop Tutu Scholarship Fund in aid of South African refugees. Included in the week's events are a major rock concert, a dance extravaganza at the O'Keefe Centre, a gala theatre night on May 25 at the Royal Alexandra and a banquet at the Metro Convention Centre in honor of Nobel Prize winner, South African Bishop Desmond Tutu. The event will be hosted by Premier David Peterson and Ambassador Stephen Lewis.

There has been much emphasis recently on economic sanctions, institutional divestment and demonstration marches but little has been said about the growing cultural movement against apartheid inside as well as outside of South Africa. These cultural manifestations are occurring in theatre, literature, film and the visual arts - and the movement is not new.

When South African novelist Alan Paton published his novel Cry Beloved Country in 1948, readers were touched by the story of a young black man who is hanged for the murder of a white man who, ironically, was a liberal in conflict with his country's social system. The book's publication prompted one reviewer in the Atlantic Monthly to note, "There is no large area of the civilized world which we have read less about than South Africa."

One year later, the book was turned into a successful Broadway musical with the collaboration of playwright Maxwell Anderson and composer Kurt Weill. Actor/singer Leon Bibb of Vancouver was a member of the original cast and he recalls the impact the production had on audiences at the time.

'Dinosaur called apartheid'

"Of course this production came before the major civil rights movement that erupted in the United States during the 1960's, so it was really prescient in a way," Bibb says. "How were we to know then that this dinosaur we call apartheid would still be with us today?" Bibb is currently at work on an original anti-apartheid musical to be presented as part of the festival activities.

Athol Fugard is most often credited with bringing to the theatre stage contemporary images of life under apartheid. Fugard began serious work in the theatre as early as 1955, under primitive conditions with an all-black drama group named the Baretu Players. Their first production was Shakespeare's A Comedy Of Errors.

Fugard's plays became increasingly political and addressed key repressive legislation of apartheid such as the Group Areas Act, the pass laws, the Immorality Act and the security laws. The continuing importance of Fugard's work is demonstrated by the current success of his play, The Bloodknot, revived on Broadway this year by the actors originating the roles 20 years ago - Fugard and John Kani.

Theatre in South Africa is certainly not limited to the plays of Fugard, even though he is the most well-known at the moment. The Market Theatre under the directorship of Barney Simon is gaining increasing international attention with productions such as Poppie Nongena and Woza Albert! The Market Theatre will present the North American premiere of a new play at Toronto Workshop Productions during the week of the Arts Against Apartheid Festival.

Legacy of work

Although serious writing by blacks is neither encouraged nor supported in South Africa today, the late Alex la Guma has left a legacy of work including A Walk In The Night, In The Fog Of The Season's End and The Stone Country that rises above the sordid oppression he faced during his lifetime. As a young man in 1956, he was arrested with 156 others for participating in a creative collaboration that resulted in the production of the Freedom Charter - a document that may well serve one day as the basis of a new South African constitution. In 1960, he was again jailed, this time one of 2,000 political prisoners rounded up and incarcerated for five months without charges after the Sharpeville massacre. By 1966, repression had become so severe that la Guma, along with his wife, Blanche, and their two children, were forced to leave the country.

The South African government recently imposed a strict censorship on all news media, especially television and film crews. But it can do nothing to stop poets from recording current events. Although the young poet Benjamin Moloise was hanged in October of 1985, many rise to take his place. Sipho Sepamla, whose book, The Soweto I Love, was banned in his native country in 1978, has been named a knight of France's Order of Arts and Letters. Duncan Matlho, Ilva Mckay, Victor Matlou and Dennis Brutus are South African poets gaining international prominence. The television camera may not have recorded the following incident in Soweto, July, 1976, but it did not escape Brutus, as this excerpt from his poem, There Was A Girl, shows: There was a girl eight years old, they say, her hair in spiky braids, her innocent first raised in imitation. Afterwards, there was a mass of red, some torn pieces of meat and bright rags fluttering: a girl in print dress, once, they say.

Music artists unite

There is a long history of popular music artists uniting in the struggle against apartheid: Hugh Masekela, Miriam Makeba, Harry Belafonte, Pete Seeger, Max Roach, Gil-Scott Herron, Stevie Wonder, Dollar Brand and more recent groups like Jabulka and Special AKA (whose single "Free Nelson Mandela" topped the charts in England last year).

One of the most concerted efforts to date has been the release of the record "Sun City," which explicitly attacks the Reagan administration and the South African government. The single was recorded by a "super-group" of artists - much like We Are The World and Tears Are Not Enough, both dedicated to African famine relief. The tune, with the up-tempo chorus "I ain't gonna play Sun City," refers to the casino resort city in Bophuthatswana where megastars like Frank Sinatra, Linda Ronstadt and Rod Stewart received high performance fees. The cultural movement against apartheid continues to grow; the national aspiration of the overwhelming majority of the South African people as expressed through the art and literature of the country - in theatre, film, music, poetry, the novel or the visual arts - is increasingly unfolding as one of the great epics of the 20th century. This is because the very nature and essence of this work embraces a theme that has distinguished all works of art from the beginning of time - the indomitable character of the human spirit. History will inevitably record this work as an integral part of the decline and fall of apartheid. * Robin Breon is administrative director for Black Theatre Canada and is also serving on the board of the Arts Against Apartheid Festival Foundation.

Toronto Star (ON)
SUN
ENTERTAINMENT, Sunday, April 6, 1986 693 mots, p. F3

George Bigliardi's not big on side dishes

David Kingsmill Star food writer

You can usually spot a cabinet minister or two, a big name, high profile lawyer, or at the very least someone wearing something "designer" worth more than your house at George Bigliardi's on Church St.

Forget about walking in just before the Leaf's face-off down the street; this is a popular spot with a long reputation for good steaks and the owner, George, is a virtual institution in town, a very nice guy whose sense of service has served him and his customers well over the years.

Bigliardi's is not a new restaurant but reputations need testing to see if the food measures up to the renown - and the prices.

The garlic bread brought to the table almost immediately is superb, probably the best anywhere. This is how all garlic breads should be made.

The house pat ($4) is the cheapest thing on the appetizer menu. It's coarse and common, relies too heavily on unrefined grease for moisture, and comes with an inadequate number of bread crusts. For a restaurant with the reputation of Bigliardi's, you might expect a great deal more care with the pat. It can be prepared well very simply (although not necessarily inexpensively) and without any more effort than it takes to make a country pat like this.

Clam chowder (Boston style, $3.50) does not spare the cream, which makes the soup wonderfully smooth and light. Very nice. And the lobster bisque ($5.25) is equally smooth and enjoyable.

Scottish smoked salmon has a worldwide reputation for flavor and texture; the flavor, one smoker I met insists, is better because the Scots use old whisky barrels as fuel. Regardless, it's the king of smoked fish and at $6.75 at Bigliardi's for a couple of slices with onions and capers, it should be good, if not for any other reason but the restaurant's reputation. But it is merely better than average.

A veal chop entre ($23.75) is a 1 1/2-inch thick chop grilled beautifully. It is a magnificent piece of meat, full of barbecue flavor, cooked with equal respect. The kitchen, however, over-salted it. The "thick New York Sirloin" ($22.75) is, by comparison, not as good a piece of meat as the veal chop but still in the very good range. It was only about 1-inch thick, which doesn't amount to a great deal of meat, certainly not as much as the price intimates.

Chateaubriand for two ($42.50) is, naturally, the biggie for steak eaters. The centre cut of tenderloin is supposed to be, according to the menu, sliced at the table. The waiter couldn't get close to our table due to the crowd so he carved it off to one side, out of one diner's sight, barely within the other's. The sauce bearnaise was spooned out by the waiter with some haste and it was a good, true bearnaise with a full tarragon and sinful butter taste. The meat itself was a good piece, no doubt, although as my American guest said, he gets twice the size for much less in price at the best New York steak houses. Never mind, it was a good piece of meat.

But here's the cruncher: With the New York sirloin came one baked potato. That's it, all other veggies are a la carte. The waiter offered sour cream but not butter. I happen to be a glutton, like both, and wouldn't turn down chives to boot. With the chateaubriand came barely warm mushrooms with the texture and toughness of rubber. Along side, the beans were of less than perfect quality (noticeably blemished) and they were decidedly limp. Now, come on. For the prices charged, the restaurant should not skimp on the price of ingredients or the time to cook the side dishes. Dinner for two with wine can easily set you back $80 to $100.

TABLE FOR FOUR George Bigliardi's 463 Church St. 922-9594 Steaks and seafood; seats 130; entrees $12.95 to $23.50; full licence; open 5 p.m. to 1 a.m. Mon. to Sat.; no facilities for handicapped; non-smoking area; reservations advised; major cards.

Toronto Star (ON)
SUN
NEWS, Sunday, April 6, 1986 1317 mots, p. A22

Khadafy's Libya -- where Mao meets Daffy Duck

Michael Ross Los Angeles Times

TRIPOLI, LIBYA - TRIPOLI, Libya - It was Saturday night at Sinbad's, Tripoli's premier state-owned restaurant, and the menu boasted a rare treat - meat.

At a corner table, a group of Soviets wearing dour expressions and imitation leather jackets were washing down the last of their meal with Jamahiriya Cola, the local version of Coke. Smiling down on them from the wall was a larger-than-life portrait of a man whose jowls were creased with sinuous lines that called to mind the dunes of the desert where he was born.

The smile, at once hard and serene, was lighted by a little green lamp that was intended to move in graceful circles around the portrait. Instead, it made palsied jerks, flickering across the face of Col. Moammar Khadafy, leader, teacher and self-proclaimed spiritual guide of Libya's so-called Green Revolution.

The smile is everywhere in Tripoli - in bakeries, where sweaty men in dirty aprons make bread while long queues of people wait outside; in the supermarkets, where there are long rows of empty shelves; at the city's few shabby movie houses.

At Sinbad's, a waiter serves the daily special - watery soup, cold French fries and thin strips of gray, overcooked beef - to a group of foreigners. He sees their looks of disappointment and says softly: "Look, I know it's terrible, but you must understand the situation. It's all we've got. I'm sorry."

Sixteen years after Khadafy overthrew King Idris, nine years after he undertook his Green Revolution and two years after the bottom began falling out of oil prices, Libya under the mercurial colonel has fallen on exceedingly hard times.

Essential commodities are nonexistent or at best scarce. Long lines form for everything from meat and bread to soap and diapers. Construction cranes stand idle against the stubby skyline; once signposts of progress, they serve as grave markers for dozens of construction projects that have been postponed or cancelled.

Green Book

Although Libya is still better off than many of its neighbors - it is still the richest country in Africa - the sudden decline in the standard of living has fanned widespread discontent with Khadafy's regime, according to more than a score of diplomats, foreign businessmen and Libyans interviewed in Tripoli.

Western businessmen with access to high-level Libyan officials say these officials complain their efforts to cope with declining oil revenues have been hamstrung by Khadafy's determination to run Libya according to his eclectic Green Book philosophy, described by one observer as "part Maoism, part Nasserism and part the world according to Daffy Duck."

One businessman who meets regularly with senior Libyan officials said, "Everyone I talk to nowadays admits that the system doesn't work, and that they are fed up."

Diplomats say the unrest has become evident - in the streets, on university campuses and, more significant, in the ranks of the armed forces, 76,000 strong.

In the past six months there have been at least two food riots, several campus demonstrations and a reported coup attempt that ended in the death of Col. Hassan Ishkal, a Khadafy cousin. Some reports say Ishkal may have been shot by Khadafy himself.

The drastic decline in oil earnings - to $11.2 billion last year and perhaps no more than $7 billion this year from $31 billion in 1980 - has forced the government to slash imports, suspend work on all but a few high-priority projects and delay payments to nervous Western and East Bloc creditors who collectively are owed an estimated $11.2 billion.

But, so far, the economic crisis does not seem to have affected Khadafy's revolutionary ways. Military purchases from the East Bloc reportedly still run about $1.4 billion a year, and the colonel seems as determined as ever to spread his unique version of socialism beyond Libya's shores through what one diplomat calls his "nuisance budget" - the money he lavishes on revolutionary movements around the world.

Because of the secretive nature of such expenditures, and the fact that no budget has been announced for 1986, it is difficult to find out to what extent Khadafy's military adventures and his support for guerrilla organizations are sapping Libya's income.

But apart from the "Great Man-Made River Project," an ambitious scheme to pump water from wells beneath the Sahara Desert to the faraway Libyan coast, it is clear that very little is being spent on anything else.

Imports were reduced last year to $2.5 billion from a budgeted $7 billion, and the level is believed to be even lower now. Until a hurried delivery of beef from Ireland a few weeks ago, meat had been unavailable for months. At the Jamahiriya supermarket, one of Tripoli's showcase stores, the cooler shelves are stocked with powdered milk, clarified butter, tomato paste, insecticide and tea - and nothing else.

So far, the government's response to economic problems has only seemed to aggravate them. Khadafy, for example, has sought to use the revenue crisis to further his ideas of revolutionary self-sufficiency. He has called on Libyans to stop relying on imports and to work harder in order to attain economic independence.

With only 3.5 million people, Libya is heavily dependent on foreign labor. Foreigners run most of the service industries, they work in the fields, and they are present in large numbers even in the armed forces, which rely heavily on pilots from Pakistan and technicians from other Arab and African countries, according to Western diplomats.

Tension in military

Although the food shortages and other economic hardships are the biggest source of discontent, other measures introduced or accelerated by Khadafy over the past year to further his Maoist experiment in social upheaval have also been unpopular, diplomats and other Tripoli residents say.

"There were a lot of complaints last year when Khadafy decided that everybody up to the age of 55 or 60 had to serve one day per week and one month per year in the People's Army," a diplomat said, referring to the organization that according to Khadafy's Green Book will someday replace the standing army.

Even though training "seems to consist mostly of light exercises and a lot of shouting," most Libyans "were shocked that they made aged people go to it," the diplomat said.

Most observers agree that if Khadafy faces any real threat it can only be from within the army, which is the only organized institution left in the country.

There is said to be tension among the military men. Diplomats say they are prohibited from having direct contact with the military, but rumors persist that some in the army are upset with the erosion of its prestige since Khadafy began setting up the rival People's Army two years ago.

Other diplomats say they doubt the army is capable of doing anything because Khadafy, who is aware of the unrest, has set up so many systems of control and surveillance that would-be plotters are discovered before they have a chance to act.

One point that virtually every diplomat, businessman and Libyan interviewed in Tripoli agrees on is that Khadafy's efforts to silence critics has had help from an unlikely quarter, the United States.

The U.S. attempt to force a confrontation with Khadafy in the Gulf of Sidra two weeks ago was evidently planned by the administration of President Ronald Reagan in the hope of stimulating dissatisfaction in the army and encouraging more coup attempts. But in the opinion of all the analysts interviewed here, the limited conflict that took place is likely to have the opposite effect

"This whole crisis has helped Khadafy immensely at a time when he really needed it," one diplomat said. "Libyans may dislike Khadafy, but they are Arabs and they are very proud, and this was perceived as an attack not against Khadafy but against Libya, because Libyan territory was attacked and Libyan lives were lost."

Toronto Star (ON)
SUN
BUSINESS TODAY, Sunday, April 6, 1986 1968 mots, p. B1

'The Pez' is riding high - for now

John Spears Toronto Star

MURRAY Pezim is crowing. "You should have listened. That's what you should call your article. 'You should have listened.'"

Promoter of stocks and prize fights; investor in tugboats, oil properties, mines and greeting messages; one-time butcher; long-time hustler: Pezim is blowing his own horn.

And for the moment, who's to quibble?

He's just wound up on the winning side of a lawsuit that, pending appeal, has given him part of the action on a gold mine with $3 billion worth of yellow metal.

And if the stake he holds now is a lot smaller than the one he held a few years back, well, the pot is a lot bigger. And you don't need too big a slice of 10 million ounces of gold to be a rich man - at least for now.

Pinning down The Pez is like trying to hit a moving target. He's made so much money over the years, and lost so much as well, that yesterday can look a lot different from tomorrow.

Today, from Pezim's perch in his dimly lit Vancouver office, sure looks a lot different from the corner of Kensington and St. Andrew in Toronto where Pezim was born in 1920.

His father owned a small butcher shop on Rogers Rd., and Pezim's first job was delivering meat.

He started work full time in the butcher shop at the age of 14 1/2 after he'd finished Grade 12 at Harbord Collegiate. ("I skipped quite a few grades in public school.")

When the war came and he was old enough, he and his brother went off one day with their buddies Johnny Wayne and Frank Shuster to enlist at a recruitment centre in Newmarket.

Even back then, fate was dealing Pezim some choice cards.

"My mother wrote a letter to the war department to split me and my brother up," he recalls. She didn't want both sons in the same unit, where they might be killed together.

His brother wound up in the thick of the fighting in Europe. But Pezim was shipped to Jamaica with the Brockville Rifles.

It wasn't exactly deluxe treatment, army style. "I was a rifleman," he recalls. "That's lower than a private."

But it gave him his first glimpse of Jamaica where he later built, then lost, a luxury hotel.

It was back to the butcher shop after the war, where he slugged it out and squirrelled away $13,000 in savings - more than enough to buy a house in postwar dollars.

Pezim didn't buy a house.

He took his money down to Bay Street and plunked it down on a gold prospect called Duvay. It was being promoted by a Toronto lawyer named Sam Ciglen.

Pezim rode the stock from 5 cents a share all the way to 12 cents, by which time he'd bet his entire bankroll on it.

Within weeks, he watched the company disappear - the prospect was a bust - and it was back to the butcher shop.

Despite the beating he had taken, he was hooked by the game.

He started taking a few hours off each day to work unpaid at a brokerage house, running errands, doing odd jobs and getting a feel for the market.

Then he went to New York to watch the big leagues for a few months - again working unpaid for a broker - until he could come back to Toronto to work as a salesman, and finally collect a pay cheque.

His first big break came in 1953 when he met a man named Stephen Roman who was trying to raise money for a uranium mine.

Pezim helped promote it, and took a flutter himself on the 40-cent stock. His only regret after selling out at $17, was watching Denison Mines climb ultimately to $85.

But Pezim never wasted much time fretting about what might have been.

A few years later he was down in Jamaica, building his dream hotel at Ocho Rios. The dream didn't last long. Building costs were four times the estimate. "We built it, but the Bank of Montreal wound up with it at the end." Easy come, easy go. Pezim kept dealing and promoting in Toronto until 1963.

THAT was the year of the Windfall stock scandal, when the Toronto market was shaken by the "wash trading" of the Windfall mining stock.

Wash trading is illegal. It occurs when one person, or several in collusion with each other, start trading a stock at ever increasing prices, trying to generate excitement.

The hope is to get outsiders to start buying the stock, at which point the conspirators unload their holdings at inflated prices and leave the suckers holding worthless paper when the stock, inevitably, collapses.

Pezim wasn't naive enough to get caught in the Windfall affair.

But the reaction of investors and regulators cramped his style, and he took off for Vancouver - an exchange specializing in the speculative issues dear to Pezim's heart.

He made some of his best deals there, and some of his worst.

He bought oil and gas rights covering hundreds of thousands of acres in the Mackenzie River delta for a nickel an acre in the late 1960s. He sold for $10 an acre, keeping a 15 per cent interest. The share price of the companies he used to assemble the land, United Bata and Stampede Oil, jumped from 12 cents to $12.50 in the case of Bata, and from 50 cents to $25 in the case of Stampede.

A year or two later he dumped $1.5 million into a fleet of West Coast tugboats. The boats floated, but Pezim's investment sank without a trace.

He made an unsuccessful bid for Armor Meat Packing in the U.S. that cost him $12 million.

Then there was the George Chuvalo-Muhammad Ali fight he promoted in Vancouver in 1972.

"That was my last quarter of a million," he recalls. Before the first punch was thrown, Pezim knew he'd lost his shirt.

"Not enough people showed up. It just bombed out. Great fight, but a financial disaster.

"That was my first taste of inflation," he laughs. "It's the first time I went to a fight knowing the two seats cost me a quarter of a million dollars.

"Then I wound up fighting with my wife. We were sitting at ringside and she had on a beautiful white gown. About the seventh round Ali hit Chuvalo a shot right to his face and all the blood just landed on top of her. It was terrible."

That wasn't the end of Murray Pezim, however.

He was still around and hustling in 1981, when a geologist named David Bell got him interested in a gold prospect in Northern Ontario, near a tiny village halfway between Marathon and White River named Hemlo.

International Corona, under Pezim's control, drilled 75 holes and spent nearly $2 million before the drill bit into the gold ore that sparked Hemlo fever.

But Pezim wasn't there to cash in fully on the results.

Corona ran out of money after drilling the first promising holes, and to keep the drilling going Pezim engineered a deal with Teck Corp. It gave Teck 55 per cent of the Hemlo mine in return for spending a modest million dollars on drilling. It looks bad in retrospect: A million dollars for 55 per cent of a mine with

2 million ounces of gold. And then a successful court action (still under appeal) gave Teck and Corona the adjacent "Williams property" with 8 million ounces of gold, that had been developed by Lac Minerals.

The deal looked different in 1981, Pezim argues. With Corona out of cash, it was the best offer they had. (Some big miners, for example, wanted up to 80 per cent of the Hemlon action as the price for coming on board.)

Even with Teck in on the action to keep the drilling going, Corona's roller coaster share price ride was too much for Pezim.

"They almost had me broke twice on Corona," he recalls. "I mean literally broke. I'm not kidding. You must remember if you watch the chart on the stock, the stock started at a dollar and went up to $32, all the way back down to $1. Man, that's pain, going through that."

During one of the long rides down, Pezim says, "I got my head kicked in."

"I was supporting the market. As the stock came down I was buying stock. Let's just say I over-bought."

He had to agree to a takeover proposal by Royex Gold Mining Corp., and a much reduced stake in Corona although he remains vice-chairman.

He won't say what his direct and indirect holdings are, because it would make it easier to calculate what he has made with Corona's recent successful court action to gain the Hemlo property developed by Lac Minerals.

"I'm going through for a divorce now, so I'm not too anxious to say what I made," he says. "But I made a lot of money."

He hasn't always left a stream of admirers in his wake.

There was the Teck deal on Hemlo.

And in 1983, he started buying B.C. Resources Investment Corp. (BCRIC) stock, using money culled from the myriad junior resource companies he controlled.

He took some flak for taking money that investors had thought was being bet on mining or oil prospects, and using it to buy into BCRIC.

(Pezim insists that the money he used was uncommitted, and the companies' management had the right to choose where to spend it.)

BCRIC chairman Bruce Howe allows that Pezim is one of "Canada's interesting characters," but says he left no lasting impression on his company.

"He came in and bought a few hundred thousand shares, and did a lot of talking and disappeared," Howe says.

"When he was doing what he was doing a lot of the talking was through the press," Howe adds. "And of course that's the one way you're least likely to do anything but end up posturing to whatever advantage you want."

Howe finds no fault with Pezim, though: "As far as I know, everything he did conformed to the rules that govern these things."

You can't quarrel with results, either, says Howe, and Pezim's role in helping bring on Hemlo can't be denied.

"Bringing on two of the biggest gold mines in Canada, it's pretty hard to say that's a bad thing."

The brashness, the hustling have left Pezim imprinted on the public mind as the essence of stock promoter.

He doesn't mind the label, but resents the image that goes with it.

"Everyone envisions a stock promoter as a guy, big and fat with a cigar, behind his desk, you know, with a bunch of girls hanging around him," he complains.

"I fight this all my life because I happen to be a very good person. I know it. I'm a good father. And it hurts. I really work my ass off and I have a very deep feeling for the public."

So deep is his feeling, he'll even let the public in on one of his latest plays.

"There's one called Impala, (a gold prospect) which we start drilling in about a week to two weeks down in New Mexico. Stock's fairly cheap; it's around 75 or 80 cents."

"I think it's going to be a good one."

That was on Tuesday. On Thursday Impala issued 650,000 new shares, traded 1.4 million shares on the Vancouver exchange and jumped in price by 21 cents to 96 cents. Friday Impala traded 402,150 shares, bounced as high as $1.14 and closed at $1.

Could be another Hemlo. Then again, it could be another Duvay.

With Pezim, you never know.

Toronto Star (ON)
FIN
LIFE, Monday, April 7, 1986 155 mots, p. C2

Turn a pound of sirloin steak into a scrumptious meal for 6

Mary McGrath Toronto Star

Not all steaks dinners have to leave the food budget looking like the national debt. This one from the Beef Information Centre uses just a pound and makes a tasty meal for six. Gingered Beef 1 tbsp vegetable oil 1 medium green pepper, thinly sliced

1/4 cup chopped onion 1 cup sliced mushrooms 1 lb (500g) sirloin or inside round steak, thinly sliced 1 tbsp water 1 tbsp soy sauce

1/4 tsp ground ginger

1/8 tsp garlic powder 1 tbsp cold water

1 tbsp cornstarch

Cook vegetables in hot oil in skillet until tender-crisp. Remove from pan; add meat and brown. Add water, soy sauce, ginger and garlic powder; cover and simmer 5 minutes or until meat is tender. Stir in vegetables. Combine water and cornstarch; add to meat mixture stirring until thickened. Makes 6 servings, about 160 calories each.

Toronto Star (ON)
FIN
LIFE, Monday, April 7, 1986 501 mots, p. C4

Keep an open mind on alternative cures doctors are advised

(CP)

WHITEHORSE, Yukon - WHITEHORSE (CP) - Canada's medical system relies too much on expensive cures and too little on acupuncture, massage therapy and other techniques - and doctors have little incentive to change this, says a report prepared for the Science Council of Canada.

The report, Issues in Preventive Health Care, was released on the first day of hearings into the medical system by the self-appointed task force of Liberal Senator Hazen Argue.

"Prevention will be the only really effective approach to the improvement of health and the reduction of health-care costs," says the report, written by science adviser and physicist Ray Jackson.

Jackson blames rising health-care costs on an aging population, the shift from acute diseases to chronic ailments, and expensive new treatments.

Open mind

Some doctors use medicine to assert their power, hiding behind their training instead of keeping an open mind, the report adds.

And it says physicians have no incentive to lower costs if they are paid extra for carrying out high-cost procedures.

American health-maintenance organizations, which guarantee health care for an annual fee, encourage doctors to keep their patients healthy at the lowest cost, Jackson says.

The report, the result of a year-long survey of the literature on health care and holistic medicine, says doctors and the public must develop a new attitude to medicine.

People want to take responsibility for their bodies and make their own health decisions - even life-and-death decisions, Jackson said, "rather than losing all autonomy and becoming a passive piece of meat when they enter a hospital or employ a physician."

The report recommends extending full government medicare coverage to massage therapy, chiropractic, acupuncture and reflexology.

Expand training

Medical schools, it says, should expand their training to embrace "health coaching," with emphasis on nutrition, psychology, biofeedback and sports medicine.

"Most patients would trust their physicians more if they exhibited a truly scientific attitude - which is never one of doctrinaire authority, but preserves an explorative curiosity, and a humility before the great ocean of truth," Jackson wrote.

"It is a major document, and will have a major impact on the direction this country starts to move in health," said Dr. Don Branigan, a four-term mayor of Whitehorse and member of the Science Council who uses a holistic approach in his Whitehorse medical practice.

The Yukon Medical Council has suspended Branigan's licence, seized his records and opened an inquiry into his practice. A hearing before the Alberta College of Physicians and Surgeons is scheduled for June.

"We are all our own doctors - we are all our own holistic practitioners," Dr. Len Levine of the Canadian Holistic Medicine Association told Argue.

"We can't look at health as a disease. We have to emphasize a person's responsibility for your own health."

Argue, who credits Branigan with alleviating a 15-year illness that plagued the Saskatchewan senator's daughter until her diet was changed to reduce allergic reactions, paid for the trip to the Yukon from his own pocket.

Toronto Star (ON)
FIN
ENTERTAINMENT, Monday, April 7, 1986 401 mots, p. D3

Oasis on airport strip

Chris Zelkovich

There are a lot of things you expect to find on the noisy airport strip: hotels, parking lots, fast-food eateries, factories, picketing airline workers. One thing you would not expect to find is something as quiet and civilized as a Japanese restaurant.

In fact, you might not be able to find Ginko restaurant even if you expected to. Tucked away at the side of the Cambridge Hotel on Dixon Rd., Ginko can easily be missed by anyone looking for an oasis in this tribute to neon.

The menu looks like any other Japanese menu, but what Ginko does it does well. The special ($21) is an all-inclusive choice that offers four courses of typical Japanese food.

The opener of sashimi (raw fish to the uninitiated) features tender octopus, giant clam and sole - all very fresh and very raw. The visual highlight is an artfully prepared fan of crab meat, but alas it's one of those crab-whitefish combinations found in supermarkets.

Accompanying the sashimi is yakitori - delicately grilled marinated chicken on a skewer. Delicious. That's followed by a mild egg custard that hides treasures of shrimp, chicken and mushrooms.

Next on the agenda is tempura, delightfully lightly breaded shrimp, carrot and squash and enough of it to make a meal on its own.

For those ordering a la carte, there's the bean paste soup ($1.75), a satisfying marriage of bean paste and seaweed. The sunimono appetizer ($3.75) includes the imitation crab with tender (cooked) squid, octopus and cucumber in rice vinegar. All quite fresh and all quite tasty.

The salmon teriyaki ($10) is a generous salmon fillet, cooked to flaky perfection. The sauce is a bit sweet for fish, but otherwise there are no complaints.

The capable, genuinely friendly service is a breath of fresh air in a world dominated by "Hi, my name is Brad and I'm your serving person. Have a nice day" types. Dinner for two, with a litre of wine and tip, was $51. - Chris Zelkovich

The Star's daily restaurant review

TABLE FOR TWO Ginko 600 Dixon Rd. (near Highway 409) 248-8445 Japanese cuisine; seats 75; entrees $10 to $21; full licence; lunch from noon until 2 p.m. Monday to Friday; dinner 5.30 p.m. to 10.30 p.m. Monday to Friday, 5.30 p.m. to 10.30 p.m. Saturday and Sunday; major cards.

Toronto Star (ON)
FIN
SPORTS, Tuesday, April 8, 1986 1104 mots, p. C1

Blue Jays give DH job to Cecil Fielder Cliff Johnson loses out to youngster

Garth Woolsey Toronto Star

ARLINGTON, Texas - ARLINGTON, Texas - There's an old saying that goes something like this: "In baseball, the expected is always happening when it's least expected, and vice versa."

All of 22 years of age, Cecil Fielder may never have encountered the words, but he is living the experience.

Tonight, Fielder will be the Jays' starting designated hitter in their American League season opener against here against Texas Rangers.

Demanding attention day in and day out, the big, mild mannered Californian won the DH competition with 38-year-old Cliff Johnson.

Sent to minors

Only nine days ago, Fielder was informed that he'd be starting the season in the minors, with Syracuse Chiefs. The next day he was told that he was still a Toronto Blue Jay, though no job with the big league club was guaranteed.

Johnson was the first one called into manager Jimy Williams office yesterday after a final workout at Texas Stadium. Fielder, looking a little dubious as he went in, was the next to hold a closed door session with the boss.

Both men, in turn, emerged smiling, though the younger one's expression of happiness was more heartfelt.

When he went in, Fielder, who hit .333 (18-for-54) with four homers and seven runs batted in at spring training, said he "didn't think it was going to be bad, but you never know.

"I thought I'd get some at-bats at DH with this team, but I didn't know I'd start the season there. I'm ready for it. I'm not gonna try to change anything."

Fielder moved directly from the AA level in midseason last year and wound up batting .311 with four homers and 16 RBIs in only 74 at-bats with the Jays. He was told to shed some of his excess weight and did so with a self-imposed diet while playing winter ball in Venezuela.

Chicken and tuna

Now a relatively svelte 213 pounds, down about 20 from the end of last season and the least he has weighed since Grade 12 at Nogales High, he said he eschewed red meat in favor of chicken and tuna.

"Before I thought the extra weight would help me," he said, "but I realized my strength wasn't coming from there. John McLaren (Jays' third base coach) was my manager in Venezuela and he told me to work hard and let 'em (the Jays) know I wanted a job."

Johnson, meanwhile, took the news well. He did stage a mock display of anger, tossing a cup at Williams' feet as the manager passed behind Johnson and a group of reporters.

"You and me, we're gonna tangle this year," Johnson told Williams.

But it was smiles all around.

"You've got my congratulations," Johnson said to Fielder. "Go as hard as you can and remember that I'm right behind you."

Johnson, who complained of a sore foot and hit only .200 (8-for-40) with two homers and four RBIs this spring, now rates as an expensive pinch hitter. The Jays brought him and his big contact back to Toronto from Texas in a late season trade last year. He did not deliver the power he had displayed earlier in the season with the Rangers, hitting only one home run for the Jays.

Has no ego

"I'll put whatever I've got into any situation," he said. "It might be different if I had an ego, but I got no ego. I can't help it if I'm not a frontliner, but I've never been a frontliner since I came back to this club.

"Still, I think I've proven I'm a great player. When you've been around this game for 20 years, you learn that its a long season and anything can happen. "I had a vision last year," he said, "that this kid (Fielder) is gonna Continued from page C1

do what I did one day."

Since he took over as manager last fall, Williams has said that Fielder would get plenty of at-bats this year, whether in the minors or with the Jays and said that the release of Cesar Cedeno eased the way for Fielder.

"Cecil earned this opportunity with hard work," Williams said.

"Cliff took it fine, because Cliff Johnson is a winner. He wants to help any way he can. He's not too bad a guy to have coming off your bench, is he?"

A righthanded hitter like Johnson, Fielder will start every game at DH, Williams said, regardless of whether opponents use right or lefthanded starting pitchers.

"We don't have a lefthanded DH and Cecil probably hits righthanded pitching as well as he does lefties. He's just a good hitter."

In other roster moves, meanwhile, the Jays purchased the contract of outfielder and first baseman Rick Leach and reserved judgment on doing the same on righthanded pitcher Mark Eichhorn, pending a final decision on the condition of catcher Ernie Whitt.

In other roster moves, meanwhile, the Jays purchased the contract of outfielder and first baseman Rick Leach and reserved judgment on doing the same on righthanded pitcher Mark Eichhorn, pending a final decision on the condition of catcher Ernie Whitt.

whitt worked out yesterday, but said "wait until tomorrow" regarding his sore lower back. If he can't back up Buck Martinez, the Jays will have to purchase the contract of Jeff Hearron to act as temporary back up. If Whitt can play, then reliever Bill Caudill will be placed on the diabled list and Eichhorn will be signed.

Williams set tonight's lineup this way: Lloyd Moseby, Tony Fernandez, Rance Mulliniks, Willie Upshaw, George Bell, Jesse Barfield, Whitt, Fielder and Damaso Garcia. If Whitt can't start, Martinez would bat eighth and Fielder would move up to seventh.

Fielder isn't the only new look in the Jays opening day roster. Don Gordon, Steve Davis and likely Eichhorn are newcomers in the bullpen. They'll have short reliever Tom Henke, while Jim Acker has been named the club's fifth starting pitcher and the batting order has been shuffled to put Moseby at the top.

"People have been saying that we didn't make changes, but look at our roster and I say that we did," said Williams. "We didn't go out and make deals, but we brought up people within our own organization." Notes: Pitcher Luis Leal, who could have gone the free agency route, has accepted assignment to AAA Syracuse . . . Infielder Alex Infante has been optioned to Syracuse . . . Manager Jimy Williams, scotching persistent rumors, said he has no interest in acquiring lefthanded reliever Steve Howe, currently coming back from drug problems with a minor league team in California.

Toronto Star (ON)
FIN
FOOD, Wednesday, April 9, 1986 1380 mots, p. C2

Tender-crisp fritters are sure to please guests

Elizabeth Baird

Fritters are crowd pleasers, with tender-crisp golden batter on the outside and steaming tasty morsels inside.

All the flavors are sealed in by quick cooking at high heat. Fritters can be sweet or savoury depending on their contents - fruit, vegetables, cheese, meat or seafood - and their sauce or relish. Today's fritters are all vegetables, with an eye both on winter produce and on upcoming spring vegetables.

We usually think of vegetables as side dishes. But fritters are better on their own, and at the beginning of a meal. They are especially suited to informal occasions. The cook has time in the kitchen to devote to deep frying and the fritters will arrive crisper and more appetizing.

There are a few points to keep in mind when frittering vegetables. All vegetables - except potatoes, with starch that forms its own casing - need a batter. Dense vegetables need pre-cooking. And all vegetables should be cut into even-sized fairly small pieces so they are cooked through before the batter overbrowns. A deep-frying thermometer is very helpful in regulating the heat, and a thermostatically controlled electric deep fryer is a boon for fritter enthusiasts. Use fresh oil, and keep a close eye on the pan. Drain fritters on paper towels and, if you're preparing a batch to serve all at once, set up a rack on a jelly roll pan in the oven. Heat to 250 degrees F and leave the door ajar to let steam escape. As fritters are cooked, use tongs to transfer to rack to keep warm while remaining fritters are cooking. Vegetable Fritters Use this light fritter batter to coat a pound of asparagus, or a medley of marinated cauliflower florets, whole mushrooms, red pepper strips and zucchini slices. Serve with wedges of lemon and a sprinkle of salt as appetizer finger-food. The batter doubles easily for larger quantities. Batter:

1/2 cup all-purpose flour

1/4 tsp salt

1/2 cup beer 2 tsp oil 1 egg, separated Vegetables: 1 bunch asparagus, about 1 lb/450 g OR

1/2 medium cauliflower, about 3/4 lb/350 g 1 medium zucchini 6 medium mushrooms 12 strips red bell pepper, about 1/4 inch wide 2 tbsp oil 2 tsp lemon juice

1/2 tsp Dijon mustard

In a bowl, mix together flour and salt. Make a well in the centre and gradually blend in beer, oil, then egg yolk, whisking just long enough to get rid of lumps. Cover and let stand at room temperature for 1 hour, or up to overnight, if refrigerated. Just before frying, beat egg white to soft peaks and fold gently into batter.

Meanwhile, prepare vegetables. If frittering asparagus, trim off tough ends and rinse. Cook tips up and covered, in 2 inches boiling water, for 3 minutes. Drain and pat dry.

If choosing the medley of vegetables, divide cauliflower into florets about 1 1/2 inches wide. Boil, covered, for 8 minutes or until just translucent and tender. Drain and transfer to a medium-sized bowl. Scrub and trim zucchini; cut into lengthwise slices 1/8 inch thick. Add to cauliflower. Wipe and trim mushrooms.

Combine pepper strips and mushrooms with cauliflower and zucchini; blend together oil, lemon juice and mustard, and drizzle over vegetables. Toss to coat all pieces very lightly. Cover and let flavors blend for 30 to 60 minutes at room temperature.

As soon as the egg white has been folded into the batter, dip each piece of vegetable into batter. Let excess drip back into the bowl; deep fry at 375 degrees F for 3 to 4 minutes, turning to crisp and brown fritters evenly. Drain on paper towels and serve as soon as possible. Appetizing fritters for six. Spinach Pakoras

The palate behind the invitingly spicy tastes at the Sher-E-Punjab (351 Danforth Ave.) is Malkit Singh. Her appetizers are especially noteworthy: the meat and vegetable samosas (flaky turnovers), the fiery seek kabab (ground meat molded around skewers and grilled) and, most particularly, the beautifully light, free-form pakoras - spinach and onion fritters. They come, crisp, glowingly golden and green, piled on a platter with a refreshing tamarind sauce.

Singh kindly invited me into her kitchen before the evening rush to see how she makes pakoras. For two orders she uses a scoop of besan (chick pea flour), two generous pinches of ajwayan (oregano seed), two not quite so generous pinches of haldi (turmeric), some salt and enough water to make a soft batter. Into this she broke up a couple of handfuls of crinkly spinach and a small handful of sliced onions. Other vegetables, such as red peppers, potatoes, cauliflower and hot green chilis, can also be battered and fried. The specialty ingredients are available in Indian stores across the city. In the following recipe, start with the sauce, which needs time to simmer and filter. Sauce: 1 (300 g/10 1/2 oz) pkg pitted tamarind 4 cups water 2 tbsp granulated sugar 2 tsp white vinegar 1 1/2 tsp ground cumin

1/2 tsp salt Generous pinch cayenne Spinach Pakoras: 5 cups whole spinach leaves 2 medium onions 1 hot green chili pepper (optional but interesting) 2 1/2 cups chick pea flour (besan) 1 tsp oregano seeds (ajwayan)

1/2 tsp salt

1/2 tsp turmeric 1 cups cold water

1/2 cup red bell pepper in strips, 2x 1/4 inch

To make sauce, break tamarind into chunks and combine in a medium saucepan with water. Cover, bring to simmer and cook for 10 minutes or until completely softened. Stir often. Let cool, squeeze with your hands to verify that all parts have softened, and filter through a fine meshed sieve or jelly bag. There will be about 1 cup liquid. Stir in sugar, vinegar, cumin, salt and cayenne. Cover and refrigerate if making more than a few hours ahead. Taste and adjust flavorings.

Wash spinach and trim off just the tips of the stems and any blemishes. Spin dry. Peel onions, cut lengthwise into 1/4 inch slices. Separate slices. Remove membranes and seeds from green chili; cut into thin circles.

Stir together chick pea flour, oregano seeds, salt and turmeric. Make a well in the middle and pour in water. Gradually incorporate into chick pea flour to make a smooth batter. Immediately add spinach, onions, chili and red bell pepper. Use your fingers to pick up and form clumps and drop into oil heated to 375 degrees F and fry for about 4 to 5 minutes, or until crisp and golden. Drain on a rack or paper towels and serve quickly with a bowlful of sauce for dipping. Makes about 12 large pakoras, enough for 4 to 6 as appetizers. Store any leftover sauce in the refrigerator for other fritters. Parsnip Fritters

Spring brings freshly dug parsnips from Northern gardeners. Here, in a recipe adapted from A Collage of Canadian Cooking (Canadian Home Economics Association, 1981), parsnip pure lends that sweetness to egg, flour and milk to make crisp fritters. Serve for brunch with thick sliced back bacon and applesauce, or as a side dish with pork or lamb chops. Vary the taste and texture by mixing 1/2 cup chopped pecans or walnuts into pure. 4 large parsnips, 12 oz/350 g Boiling salted water 1 tbsp butter

1/2 cup all-purpose flour

1/2 tsp each salt and baking powder Pinch freshly grated nutmeg 1 egg

2 tbsp milk

Peel and slice parsnips thinly. Cook, covered, in boiling salted water until tender but not soggy, about 15 minutes. Drain thoroughly and pure in food mill, food processor or blender. Blend in butter.

If mixing by hand, stir together flour, salt, baking powder and nutmeg. Beat egg with milk. Sprinkle dry and wet ingredients over parsnip pure and mix just long enough to make a smooth blend. If using a food processor or blender, add flour, salt, baking powder, nutmeg, egg and milk to work bowl and twirl just until smooth.

Deep fry by the rounded teaspoon at 375 degrees F for 1 1/2 minutes; turn and fry 1 1/2 minutes longer or until golden. Drain on paper towels and serve immediately. Makes about 30 fritters, enough for 6.

Toronto Star (ON)
FIN
FOOD, Wednesday, April 9, 1986 1421 mots, p. C1

Chefs' Salads

Mary McGrath Toronto Star

Remember when salad meant a leaf of lettuce, a slice of tomato, maybe a sprig of parsley and a store-bought dressing? Now they contain everything from exotic vinegars and oils to exciting ingredients like arugula, lamb's lettuce and goat cheese, available at specialty markets. Here are five of the latest salads that five of Toronto's finest chefs have created for their spring menus.

Lamb juices

a nice touch

in main dish Warm pink lamb and well-dressed greens are the outstanding features of the main-course spring lamb salad devised by Beaujolais chef Bob Bermann. Adding the lamb's cooking juices to the salad dressing is a nice touch. A self-taught chef, Bermann is part owner of Beaujolais, a new restaurant on John St. He and his partner, Barbara Gordon, ran La Cachette in Vancouver before coming here. Beaujolais Spring Lamb Salad Preparation time: 45 minutes Marinating time: 2 hours Grilling time: 8 to 10 minutes 8 oz (250 g) well-trimmed lean boneless lamb from the rack, saddle or leg, in 1 or 2 pieces

1/4 cup olive oil seasoned with thyme, chopped fresh garlic and pepper 16 cherry tomatoes Salt and pepper

1/2 lb (250g) green beans or asparagus Mixed greens (leaf lettuce, spinach, watercress, Boston lettuce) Dressing: 2 shallots, finely chopped 1 1/2 tbsp red wine vinegar Salt and pepper 6 tbsp extra-virgin olive oil

Chopped herbs (parsley, tarragon, chives and chervil)

Marinate lamb in olive oil mixture for 2 hours. Cut cherry tomatoes in half, season with salt and pepper and dry by baking in a 250 degree F oven for 2 hours. Cook green beans in boiling water until almost tender. Drain, rinse in cold water and chill. Grill meat until brown on the outside but pink inside. Let rest 10 minutes before slicing. Skim off fat and reserve juices in pan for salad dressing.

To make dressing, mix shallots and vinegar; season with salt and pepper. Slowly whisk in oil and reserved lamb juices. Toss greens and beans in dressing. Slice lamb thinly. Arrange cherry tomatoes in a circle around the mound of greens on the plate. Arrange lamb in petals over top of greens. Sprinkle with herbs. Makes 4 servings.

Fruit vinegar just made for greens Fruit vinegar and beer mustard are really sensational with the greens and fruit in the Elmwood Club's lettuce and blackberry vinaigrette salad. Rory Golden, executive chef of the Elm St. club, studied at George Brown College and has worked at Winston's. The Elmwood Club's Lamb's Lettuce With Blackberry Vinaigrette Preparation time: 40 minutes 1 head Boston lettuce, preferably hydroponic, trimmed, rinsed and dried 2 cups lamb's lettuce, trimmed, rinsed and dried 2 blood oranges, zested and segmented 2 tbsp warmed pine nuts Dressing:

1/2 cup blackberry vinegar 1 tbsp beer mustard 1 egg yolk Salt and pepper

1 1/2 cups sunflower oil

Arrange Boston lettuce on plates, leaving a space in the middle for lamb's lettuce. Nestle lamb's lettuce so that it sits up on the plate. Place orange segments around the plate with roughly chopped zest or peel and pine nuts on top of salad. To make vinaigrette, whisk vinegar, mustard, egg yolk and salt and pepper to taste, in a small bowl. (Use raspberry vinegar if you can't find blackberry.) Add oil slowly in a steady stream, whisking continuously until the dressing is creamy. Pour dressing over salad and serve immediately. Makes 4 servings.

Goat cheese-pepper combo a big hit Greens with roasted peppers, goat cheese and a basil dressing are a hit at Rhodes, a trendy eatery on Yonge St. at St. Clair. Chef Hugh Russell - he cooked at the Hyatt Hotel, Windsor Arms and Ports before coming to Rhodes - makes 80 cups of this dressing at a time and refrigerates it for up to a week. Rhodes' Arugula Salad 1 head Boston lettuce 1 bunch arugula lettuce 3 large red peppers 8 oz (250g) mild goat cheese

Basil dressing (recipe follows) Rinse and tear lettuce into bite-size pieces. Drain. Slice red pepper. Place on baking sheet and broil for a few minutes until skin turns black. Remove black skin. Cut cheese into small pieces. Toss greens, peppers and cheese together with dressing. Makes 4 servings. Basil Dressing: 1 egg yolk 4 tsp red wine vinegar 4 tsp honey vinegar 1 1/2 tsp Dijon mustard 1 1/2 tsp lemon juice 1 drop Worcestershire sauce Salt and pepper 2 cups oil 4 to 6 cloves garlic, finely chopped

1/4 bunch fresh basil, chopped Beat egg yolk, vinegars, mustard, lemon juice and Worcestershire sauce. (If you don't have honey vinegar, blend a little honey with some cider vinegar.) Season with salt and pepper. Slowly add oil in a steady stream, beating constantly. Add garlic and basil; beat 5 more minutes. Makes 2 cups.

Cheese, mint

delight the eye

and the tongue

The combination of eggplant, cheese and mint in chef Roman Trutiak's salad at Joe Allen's is not just eye-catching: The flavors work well together, too. Trutiak, another George Brown graduate, cooked at the King Edward Hotel, Windsor Arms, Scaramouche and Orso before coming to Joe Allen's on John St. Joe Allen's Tomato Eggplant And Feta Salad Preparation time: 55 minutes 1 large eggplant Salt 6 medium tomatoes

1/4 lb (125 g) feta cheese Vinaigrette (recipe follows) Spinach leaves Kalamata olives

Chopped fresh mint Preheat oven to 350 degrees F. Cut eggplant into slices 3/4 inch thick. Place on baking sheet, sprinkle with salt and set aside for 10 to 15 minutes. Remove liquid from surface and cook eggplant in oven for 15 minutes, or until lightly browned. Core and cube tomatoes. Cut cooled eggplant and cheese in similar sized cubes. Toss with vinaigrette. Arrange on spinach leaves. Garnish with olives and a sprinkle of mint. Makes 6 servings. Vinaigrette 2 to 3 tbsp red wine vinegar 1 tbsp chopped fresh tarragon or 1 tsp dried 1 tsp finely chopped onion 1 tsp finely chopped parsley 1 tsp Dijon mustard Salt and pepper

1 cup olive oil Combine all ingredients but oil in a small bowl. Add oil slowly, beating or whisking continuously until thick and creamy. Makes 1 1/3 cups.

Chef gives chicken spring look Red pepper, asparagus and avocado combine forces at La Bastille to give chicken a new look for spring. Chef Brent Makohn has adapted the restaurant's large-quantity recipe for the dressing used on this salad so it can be handled easily at home. Makohn, who studied at George Brown College and then cooked at the Westbury Hotel for three years before coming to La Bastille, is part owner of the Nicholas St. restaurant. La Bastille's Chicken Avocado And Asparagus Salad Preparation time: 65 minutes 4 chicken breast halves 1 cup chopped vegetables (carrot, onion and celery) Bouquet garni (thyme, peppercorns, bay leaf and parsley in cheesecloth bag) 24 stalks asparagus 1 red pepper 2 ripe avocados 1 head Boston lettuce 24 cherry tomatoes, halved

1/2 cup unsalted sunflower seeds 1 bunch chives Dressing: 1 egg 2 tbsp lemon juice 1 tsp Dijon mustard 1 shallot

1/2 small clove garlic cup light oil (sunflower is good) 3 tbsp chopped chives

Salt and pepper

Poach chicken in simmering water with carrot, onion, celery and bouquet garni in simmering water until no longer pink, about 10 minutes. Cool, skin and remove meat from bones. Slice into thin strips. Wash and trim asparagus. Cut stalks from tip end into 3-inch lengths. Steam tips until just tender. Refresh in cold water. Cut red pepper into 20 strips. Peel and cut avocados into lengthwise strips. Arrange 4 or 5 leaves of lettuce on one side of a plate. Spoon a little dressing over lettuce. Arrange 1/4 of the chicken strips alternately with 1/4 of the avocado strips on lettuce. Spoon dressing on other side of the plate. Arrange 6 asparagus tips in a fan on top of the dressing. Place red pepper strips between asparagus tips. Place 6 cherry tomato halves below the asparagus. Sprinkle sunflower seeds and chives over the salad. Makes 4 servings. To make the dressing: Place egg, lemon juice, mustard, shallot and garlic in a blender. Blend until smooth. With motor running, add oil very slowly in a steady stream. The dressing is ready when it has a very creamy texture. Mix in chives and let the dressing sit for a few minutes for flavors to blend. Season with salt and pepper before using. Makes 1 1/4 cups.

Toronto Star (ON)
FIN
NEWS, Wednesday, April 9, 1986 317 mots, p. B5

Lawyer said he had no motive to slay buddy, officer testifies

Lynn Moore Toronto Star

A Caledon lawyer and musician charged with murdering a friend told an Ontario Provincial Police officer that he had the force "beat" because it had no motive for the slaying, a jury has been told.

Corporal Graham Davis testified yesterday that William G. Milne made the remark when told that he was going to be taken to court for arraignment on a murder charge.

"The only motive you could have is publicity, because I will be a famous musician after this," Davis quoted Milne as saying.

Milne, 37, has pleaded not guilty to the second-degree murder of Leo Trottier, 37, who died May 28, 1984, after a shotgun blast to the face.

Signed statement

In a signed statement given to Davis and another officer the day after the shooting, Milne said he shot Trottier because the Toronto man was holding Milne's mother, Gloria, at knifepoint.

The Supreme Court of Ontario jury has been told that the crown intends to prove the two men were alone at Milne's farmhouse when Trottier was shot.

In other testimony yesterday, the jury heard that a search of Trottier's apartment revealed a cache of about 60 weapons, including a samurai sword and a wide assortment of knives.

One dresser drawer contained 10 knives, including "throwing knives" and a kitchen drawer contained hatchets, a throwing axe and an oversized meat cleaver, OPP Corporal Ronald Dorie testified.

Also found were "fighting sticks" used in martial arts, steel swords, a hook similar to those used by farmers to pile baled hay and forks that had been fashioned to "make just tremendous weapons," court heard.

Milne told OPP officers that he was under the influence of an illicit drug called China white at the time of the slaying, the jury heard.

Dorie said that Milne told him the drug was "200 times better than heroin."

Toronto Star (ON)
FIN
ENTERTAINMENT, Wednesday, April 9, 1986 348 mots, p. B2

Go Greek on Yorkville

Jacqueline Swartz

Plato's serves fresh, cooked-to-order food in a Greek island atmosphere of white stucco and blue trim.

Open for three months, the upstairs Yorkville restaurant offers two menus. Skipping the one with pricey steaks and lobster, we turned to the Greek fare.

We had just started reading the long description on the menu of the philosopher Plato and his work when a tray appeared with celery, pickles and olives and a basket of warm pita bread. Since we were trying to diet off extra winter pounds, we were grateful for the low calorie nibbles, served gratis.

Our appetizer of plump, lightly fried squid dusted with parsley ($5.95) was enough for three. My Greek-born companion's arni angenares avgolemono ($11.50) consisted of succulent baked lamb with tender pieces of artichokes, celery, carrots and lemon-scented slices of potatoes. Meat rather than the traditional egg/lemon combination defined the sauce, but it was satisfying anyway.

Grilled fish is a Greek island specialty and Plato's does it well. Grilling brought out the subtle flavor of my fresh-tasting trout ($10.50). The accompanying broccoli was bright and not overcooked, and the jumbo-sized pieces of potatoes were too tempting to refuse.

The Greek salad that comes with all fish dishes was loaded with feta cheese and olives in addition to lettuce, green pepper, tomato and onion.

The food arrived so steaming hot that the waiter/owner warned us not to touch the plates - a great improvement over the lukewarm food served in many Greek restaurants. Flat, crunchy baklava ($2) completed the meal. In food, service and presentation, Plato's tries hard. For us it succeeded. With half a litre of Appelia, a smooth Greek white wine, our bill, including tax and tip, came to $45. - Jacqueline Swartz

The Star's daily restaurant review

TABLE FOR TWO Plato's 154 Cumberland St. (near Avenue Rd.) 924-3884 Greek cuisine; seats 60; open Monday through Friday 11 a.m. to 11 p.m.; Saturday 5 p.m. to 11 p.m.; closed Sunday; full licence; major credit cards; entrees $9.95 to $12.50.

Toronto Star (ON)
FIN
FOOD, Wednesday, April 9, 1986 502 mots, p. C10

Turkey tops list of 'beautiful' foods

From Redbook

Beauty is an inside job - it has a lot to do with what you eat.

There are foods high in the vitamins and minerals needed for beautiful hair, skin and eyes. Following is a list of 10 top beauty foods, compiled with the help of Cheryl Rock, senior dietitian at the University of California at Los Angeles School of Medicine, and Isobel Contento, associate professor of nutrition at Columbia University Teachers College in New York. Here are the 10 top beauty foods, along with alternatives to add variety to your diet: * Turkey is high in protein that benefits skin, hair and nails, and has more iron and less fat than chicken. It also offers potassium for good muscle tone. Alternative: chicken. * Strawberries are high in vitamin C, which helps form collagen, the supportive tissue needed to keep skin firm and smooth. They are also high in vitamin A, for healthy hair and skin, and potassium. And strawberries are only 55 calories per cup. Alternative: oranges or cantaloupe. * Whole-grain breads provide protein, iron, fibre and B vitamins for clear, smooth skin. Deficiencies can show up as dry, peeling skin, especially around the lips; cracks at the corners of the mouth; and bloodshot eyes. Check labels to be sure whole-grain flour is first on the ingredients list. Alternative: brown rice, wheat germ, whole-wheat pasta. * Fish offers high-quality protein without the fat and calories of beef. If you don't get enough protein, your hair may become dull and lacklustre and even thin out, while skin becomes dry, scaly and subject to rashes. Alternative: none. * Tofu has a high-protein, low-fat ratio and brims with calcium, iron and B vitamins. The protein in tofu can be best utilized by the body if tofu is eaten with brown rice or whole-grain bread, or with a complete protein such as skim milk. Alternative: eggs. * Broccoli provides vitamins A and C, and B vitamins, iron, potassium and calcium, and fibre that keeps the system running smoothly - essential for clear, sparkling skin. Alternative: carrots, sweet potatoes, yellow and dark green vegetables. * Skim milk is the best source of calcium without the calories and fat of whole milk - important for healthy teeth and posture-perfect bones. It also offers vitamin A and, in the case of fortified milk, vitamin D. Alternative: yogurt and hard cheese. * Legumes, including lentils, split peas, pinto beans and chick peas, are high in protein, B vitamins and iron. Boost protein absorption by combining with whole grain or cheese. Alternative: none. * Liver is very high in iron, used to build red blood cells that carry oxygen through the body. Deficiency can mean a pale complexion, lacklustre hair. In extreme cases, hair may thin and nails soften and turn up at the ends. Liver also has vitamins A, C, protein and B vitamins. Alternative: red meat.

Foods to cut down on or to cut out include sweets, salty snacks such as chips and pretzels, soft drinks and caffeine-high coffee and tea.

Toronto Star (ON)
FIN
ENTERTAINMENT, Thursday, April 10, 1986 332 mots, p. H3

Palm of The Beaches

Susie Lazaruk

Like so many restaurants along The Beaches Queen St. E. strip, where hot property is limited, the Palm Restaurant is not large: intimate, rather, in that neck of the woods.

Accordingly, the menu is limited - but eclectic - with offerings of veal, chicken, pasta (of course), and hamburger dubbed the Palmburger.

Also listed as starters, although they seem to have the potential to kill rather than whet an appetite, there are finger foods like potato skins and chicken wings. The wings were temptingly prepared with oyster sauce.

We opted for an old standby, Caesar salad ($3.95). The dressing was acceptable, but the glob of bacon bits and croutons buried in the centre did nothing for it.

The unlikely combination of tortellini (meat and cheese filled pasta rings) with garlic clam sauce ($7.50) turned out better than expected. The cream sauce was thin, with a subtle garlic taste.

Just when we had almost given up on restaurant chicken that usually tastes like so many masticated toothpicks, along comes sauteed breast of chicken in brandied cream sauce ($9.75). The succulent white meat, tasty on its own, was enhanced by the exotic flavor of the brandy sauce.

The accompanying rice pilaf was good and the vegetables - brussel sprouts and carrots - firm. But it was curiously topped with a turgid and tasteless white sauce.

To finish, we each had a "bottomless mug of specially blended coffee" ($1) and shared the rich and creamy New York cheesecake ($3.25). Dinner, with a bottle of wine and tip, came to $52.10. - Susie Lazaruk

The Star's daily restaurant review

TABLE FOR TWO Palm Restaurant 1959 Queen St. E. (near Woodbine) 690-0052 Varied cuisine; seats 34; open noon to midnight Monday to Thursday, noon to 1 a.m. Friday, 10.30 a.m. to 1 a.m. Saturday, 10 a.m. to 11 p.m. Sunday; full licence; no reservations; entrees $6.50 to $12.50; major cards.

Toronto Star (ON)
FIN
LIFE, Friday, April 11, 1986 209 mots, p. B6

Stir-fried lamb a change from curries or stew

Mary McGrath Toronto Star

Try a stir-fry dish tonight if you want a change from curried or stewed lamb. This one is from New Zealand Lamb's test kitchen. Stir-Fried Lamb 12 to 16 oz (340 to 454 g) lamb, thinly sliced 2 cloves garlic, finely chopped 2 to 3 slices fresh ginger root 2 tbsp dark soy sauce 4 tbsp oil 1 tbsp dry sherry 2 tsp brown sugar 4 to 6 cups sliced vegetables

1 tbsp cornstarch

2 tbsp water Use shoulder chops, part of a butterflied leg or boneless shoulder of lamb. Cut into thin slices or strips before completely thawed, discarding visible fat. Put meat in plastic bag with garlic, ginger root, soy sauce, 2 tablespoons oil, sherry and sugar. Knead bag to mix ingredients thoroughly. Set aside for 10 to 30 minutes. Slice vegetables (carrots, onions, broccoli, beans, zucchini etc.) into pieces about the same thickness as the meat. Heat 2 tablespoons of oil in a large frying pan or wok. Stir-fry vegetables until barely tender, then remove from pan. Stir-fry marinated lamb on high heat to desired doneness. Add vegetables and toss together. Thicken any liquid by stirring in cornstarch mixed with water. Serve with hot rice. Makes 4 servings.

Toronto Star (ON)
FIN
NEWS, Friday, April 11, 1986 74 mots, p. A14

Queen Mum joins union

The Queen Mother holds a bouquet during a visit to the Forces Help Society in London yesterday. The 85-year-old member of the royal family recently joined Britain's biggest trade union, the Transport and General Workers Union, after she was made an honorary meat porter during a visit to London's Smithfield meatr market. She is entitled to union benefits, but doesn't have to stop work in the event of a strike.

Toronto Star (ON)
SAT
LIFE, Saturday, April 12, 1986 1000 mots, p. L6

New trocken wines are underwhelming

Tony Aspler

Quote from Otto von Bismark: "I have seen three emperors in their nakedness, and the sight was not inspiring."

I feel the same way about the trocken wines of Germany.

Trocken means dry (fermented as low as 4 grams/litre of residual sugar) and it's the new style for German wines that are meant to go with food.

Halbtrocken (semi-dry), as the name suggests, is halfway between the traditional German character - a classical balance of sweetness and acidity - and the new dry wine.

Trocken wines to my taste are like unemployable chorus girls - thin, short and mean-spirited.

On the other hand, I am a great admirer of the traditional German wine style; there is nothing more satisfying for summer drinking than a bottle of Riesling from the Rhine Valley. And for accompanying both fish and light meat dishes a Kabinett quality Riesling is perhaps the most versatile of wines.

But Trocken-mania underwhelms me.

The best wine is the truest expression of the grape, exhibiting the least evidence of the wine-maker's hand - or foot.

Austere wine

Trocken wines, however, are a triumph of technique over nature. They're reminiscent of those Edwardian ladies who shoe-horned themselves into dresses and then had their maids tighten the bodices to the point just before they turned blue in the face. For the sake of current fashion, many German wines are being subjected to the same fate.

The whole body of German wine law is based on the premise that the more sugar there is in the grape at harvest time the finer the wine will be - and the more expensive.

Why, you may ask in all innocence, would the wine-makers want to turn around and ferment all the sugar out and be left with an austere, highly acidic wine? Who really wants a Spatlese Trocken?

The reason, of course, is economics. First, wine drinkers abroad prefer dry wines over those which are perceived to be sweet. Second, Germans themselves are now beginning to drink wine with their meals as opposed to before or after them.

I can understand why producers in Germany are making wines in the drier style for their own market. But why are they trying to export them?

We tend to forget that other countries don't have the enormous selection of the wines of the world that we enjoy. In Germany you can't just walk into a corner store for a bottle of Macon Blanc, Soave or Vinho Verde.

For Germans to drink drier wines they have to look for the products of their own vineyards.

In comparison with similar products, trocken and halbtrocken wines don't measure up to Alsace or the Trentino-Alto Adige in terms of structure and balance. The only attribute they have over their competition is lower alcohol.

With more and more of the world's wines beginning to taste the same - Chardonnay is being planted everywhere and the coopers in Bordeaux can hardly keep pace with demand for their barriques - Germany has a unique style of wine which no other country can hope to emulate.

Eventually, the pendulum will swing back and consumers will crave the fresh floral quality of a good Mosel or Rheingau. But by then they might all be tart and short.

I know I am not alone in these sentiments. The buyers at the LCBO are obviously not overly impressed by trocken wines. There are only two on general listing and one halbtrocken and the same on the Vintages list.

Herbert Reh, of Franz Reh & Son at Leiwen in the Mosel, is one producer who is not altogether thrilled by the move to dry. His wines are traditional in their fruity acidity.

His Beriech Nierstein Domprinz 1984 Kabinett ($5.55) is a good example of what I mean by the old style. Light, clean, floral and fruity, it's a delicious wine that owes nothing to current fads or fancies. And at 8 per cent alcohol it's not going to send you to sleep at lunchtime.

Other German wines I have tasted recently and can recommend are the 1984 Oppenheimer Krotenbrunnen Kabinett at $10.45 from Louis Guntrum and the 1983 Schloss Schoenborn Rhein-Riesling QbA at $8.25.

The most encouraging signal coming from Germany now is the higher standards set for themselves by members of the Charta-Estate wineries of the Rheingau.

The 20 estates which make up this body only use the noble Riesling grape with a minimum acidity of 7.5 grams/litre and higher minimum sugar readings for all qualities than the law currently suggests.

This means better quality and wines capable of longer aging.

Charta-Estate wines are embossed on the throat of the bottle with the double Roman arch symbol, which also appears on the back label.

* * *

Last night, too late for me to publish the names of the winners, the German Wine Society held the all-Canadian finals to choose four top palates to fly the maple leaf at the week-long German Wine Olympics in September.

Dr. Franz Werner Michel of the German Wine Institute, who's in charge of the event, told me recently that over the week contestants will taste "several hundred wines." Graduates of the German Academy will know what this means - and the bus rides in between.

Young amateurs

Like the Tour de France, there will be a winner each day and the points will be added up for the best individual and team totals.

Competitors will visit all regions, apart from Ahr and Hessische Bergstrasse, and the final taste-off will take place at Wurtzburg in Franconia.

The German team (three men and one woman), says Michel, "is not the old wine people with gray hair who've tasted thousands of wines. They're young amateurs whose palate and noses have not yet been spoiled." So, support our Olympic team. Whenever you see them, slip them a glass of German wine and ask them to identify the grape, the region and the vintage. But spare them trocken.

Toronto Star (ON)
SA1
TRAVEL, Saturday, April 12, 1986 663 mots, p. G13

A lasting impression of dinosaur tracks available here And you can take home an ancient footprint captured in plaster-of-paris

Gordon E. Rowley Special to The Star

ROCKY HILL, CONN. - ROCKY HILL, Conn. - About 185 million years ago dinosaurs roamed New England and today, for little more than the price of a bag of plaster-of-paris, visitors to this small Connecticut town can make their very own casting of a footprint made by one of those prehistoric giants.

The place is Dinosaur State Park, about 10 miles south of Hartford. Each year 50,000 people come to see the world's largest concentration of dinosaur tracks - and to take home a lasting impression.

The tracks were discovered in 1966 by a bulldozer operator preparing the site of a state office building. In all, nearly 2,000 tracks were found in what was once a mudflat glistening in the semi-tropical sun. Some tracks were reburied to preserve them, but one section of gray sandstone with about 500 tracks was covered with a 122-foot geodesic dome.

The State of Connecticut recently spent $500,000 to renovate building: Replacing asphalt paving with carpeted walkways and adding a 100-seat auditorium for educational programs and dramatic lighting that shows off the tracks - and three life-size models of dinosaurs - to best advantage.

The footprints are three-toed impressions, much like chicken tracks, 10 to 16 inches long. In 1845, a Massachusetts geologist named this type of track Eubrontes ("you-Bron-teez"), meaning "like thunder," reasoning that the footsteps of such a large animal would certainly be thunderous.

Although the exact nature of the dinosaur that made the tracks is not known, their size and 4-foot pace indicate that the adults were about 8 feet tall and 20 feet long. The prime suspect is Dilophosaurus (dye-LO-fuh-sawr-us), which means "two-crested lizard." As you can see by the life-size model under the dome, it was a meat-eater (note its dagger-like teeth) with short arms and powerful hind legs that allowed it to run 20 to 30 m.p.h. A nearly complete skeleton of Dilophosaurus has been found in rocks of the same age in Arizona.

There is a small shop in the museum selling books on dinosaurs (one even comes with a tape of the sounds they probably made) and models of the prehistoric beats (from $1 up). But the best part of a visit is making your own cast.

The outdoor casting area has six tracks visitors can use. Casting materials cannot be purchased in the park, so you must take 10 lbs of plaster-of-paris and 1/4 cup of cooking oil with you. Water is available but you would be wise to take your own bucket to mix the plaster, a few rags, a putty knife and a small hammer.

The procedure is simple. Cover the track and the metal ring provided with oil. Mix the plaster and pour into ring. Wait 15 or 20 minutes, loosen the cast, and . . . voila. There is a park employee there in case you need advice.

If you plan to visit Dinosaur Park before the year is out, you could make a Dinosaur day of it by stopping first at the Science Museum of Connecticut in West Hartford. From now until Dec. 30, the museum is featuring "Dinosaurs, Dinosaurs," an exhibit of five, life-like, growling, animated, prehistoric creatures in simulated habitats. And the museum's planetarium has a show called Death of the Dinosaurs. GUIDEPOST

Our State Park is open year-round 9 a.m. to 4:30 p.m. Tuesday through Sunday. Admission and cast-making are free. From Hartford, take I-91 south, get off at Exit 23 and follow the signs. For more information, call (203)529-8423.

The Science Museum of Connecticut, 950 Trout Brook Drive, West Hartford, is open daily 10 a.m. to 5 p.m.; Sundays 1 to 5 p.m. Admission: adults, $3; children, $1.50. From Hartford, take I-84 west to Exit 43. Turn right onto Park Rd., then first left onto Trout Brook Dr. for more information, call (203)236-2961.

Toronto Star (ON)
SUN
LETTER, Sunday, April 13, 1986 199 mots, p. H2

Why not teach nutrition skills to the poor?

Kathy English's series on hunger in Metro was an eye-opener, but I wonder if, instead of just handing out food, more education, especially on nutrition, could not be made available.

For example, if Colleen Spring, who pays "$40 for a case of formula to feed her 4-month-old daughter" out of a $596 monthly welfare cheque, had received advice and encouragement, she could have breast-fed her child, not only saving the money but offering her baby a more nutritious start in life.

And although "the cliche of poverty is Kraft dinner," a box costs not much less than a half-kilogram of chicken or pork liver, which are full of iron and vitamins. Stir-fryed with an onion, a green pepper and a zucchini and served with brown rice it can easily feed four adults for less than $2. As well, legumes such as lentils are high in protein, low in cost and underutilized by our "meat and potatoes" society.

Nutritional information and cheap, easy recipes included in food bags, free cooking classes and greater outreach and education by government agencies could help ease some of the hunger in our midst. FRANCINE DICK Toronto

Toronto Star (ON)
SUN
ENTERTAINMENT, Sunday, April 13, 1986 683 mots, p. G2

Meals stoked with Cajun heat

David Kingsmill Star food writer

Every once in awhile, they hold crawfish races in the bar of the month-old Mardi Gras restaurant in the heart of Yorkville. Right there on the bar. Crawfish. It's the chef's way of showing customers how fresh his Louisiana critters are.

Mardi Gras is the latest Cajun restaurant in town and like Tom and Gerry's on Avenue Rd., the kitchen is manned by a southerner who is cooking in Toronto because he married a Toronto woman. This one's name is Rick Ellis, he last cooked at Louis Backyard in Key West, Florida, and before that served eight years as a Hilton hotel chef, also in Florida. He's big on fresh seafood, bringing it in twice a week, and on crawfish from Louisiana that make good sport on the bar. And he isn't afraid to splash a little southern heat on to the food in the form of cayenne.

The restaurant is on the second floor overlooking the southeast corner of Cumberland and Bellair, a building that has seen restaurants come and go over the years with quiet regularity. In this reincarnation the tables are large heavy slabs of marble, the chairs comfortable wicker, the room a jungle of hanging plants and framed stained glass. The main menu, printed on a piece of plain paper, is very small. One soup, four salads, eight main courses and one dessert. But a blackboard at the entrance lists several specials, which are not repeated by the waiter and are not visible from the tables. So you are forced to choose from the regular menu.

There has to be close to a half pound of sliced cultivated mushrooms in the black bayou mushroom soup ($2.50). Most are raw but some have been butter sauteed slowly and simmered in a beef broth with onions and celery. The taste is similar to a true French onion soup base and delicious.

Cajun potato salad, one of four salads listed all at $4.50 (marinated vegetables, crab aubergine, and sausage salad being the others) is a large plate of potato cubes, skins on, smothered in a mayonnaise judiciously laced with cayenne pepper to continually stoke the heat and served on a large lettuce leaf with onion slices, cucumbers and tomatoes on the side. Nice. Filling.

The main courses include one standard - jambalaya at $9.95 - but most are creatures of the chef's past: Key West grilled snapper with rice, butter and caper sauce, for instance, at $10.95. Baked Louisiana chicken ($8.95) is simply half a roasted chicken. They don't skimp on portions here. But the chicken comes with a gravy laced with cayenne that is smooth, rich and delicious. And the bird sits on top of the chef's version of dirty rice, that rice cooked in pork stock, oregano, thyme, cayenne and strewn throughout with mashed chicken livers, pork meat and sausage. The only fault was that the chicken was slightly dry.

Four medium sized frogs legs ($6.95), glistening with a light but cayenne spiked shrimp glaze were slightly disappointing in themselves because they lacked the distinctive French grenouille taste I'm accustomed to; they were tender and juicy but other than the glaze, they had very little taste. But the legs sat atop that wonderful mound of delicious dirty rice. The only real concern I can see for the Mardi Gras' future is with the floor: It's at least six inches too low. From the window seats, you look out and see the edge of the roof. I'd like to see Cumberland and the strollers, not a black strip of roof. But let's face it, if that's the only real concern I have . . . . Dinner for two with wine (wine here is not cheap) will run you about $40.

TABLE FOR FOUR Mardi Gras 97 Cumberland St. 963-8008 Cajun; seats 54 in dining room; entrees $7 to $11; full license; open 11 a.m. to 11 p.m. Mon. to Sat. Brunch from 11 a.m. Sunday, dinner in the nightclub; no facilities for handicapped; non-smoking area; reservations accepted; takes major cards.

Toronto Star (ON)
SUN
SPORTS, Sunday, April 13, 1986 974 mots, p. E3

Leaf fans finally have a reason to break silence

Wayne Parrish Toronto Star

The youngster cheering down the pressbox said he was so excited when the puck went in he leapt in the air, sprained a soft, 11-year-old ankle on the way down and had to go to hospital.

Another fellow recalled how he'd been at a Monte Carlo night at university but no money was made because the potential gamblers were crowded around the TVs instead; yet another how he'd just checked into the Skyline Hotel on an overnight layover from Barbados to Vancouver, reaching his room just as overtime began.

Such, in the woeful post-expansion saga of the Maple Leafs, is the lingering impact of the goal a mightily-moustachioed hero scored on April 29, 1978. As moments that remain etched forever in our minds, it may not rank up there with Nov. 22, 1963, or even Sept. 30, 1972. But when Lanny McDonald sunk the Islanders at 4:13 of overtime that warm spring evening, an entire city stood up and cheered.

It did so once more last night, breaking a silence that had lasted eight years and seemed sometimes destined to continue through all eternity. The Maple Leafs won a playoff series. No, that is not a misprint. And yes, Maple Leaf Gardens all but shook with the racket and joy of the moment.

Obliterated the Hawks

Come to think of it, the Leafs didn't merely win, 7-2 last night and 3-0 in the series. They obliterated the Chicago Blackhawks. They beat them on the boards, in the corners, in the faceoff circle, on the bench, in the nets, on the fight judges' scorecard and everywhere else you'd care to mention. If they'd all repaired to Brandy's afterwards, the Leafs would have left with the ladies, the Blackhawks with dishpan hands.

"Leafs Stanley Cup champs! The cup is here to stay!" screamed the yellow and blue painted bedsheet sign in the southeast corner of the Gardens. Next to it was a list of championship seasons. The last wasn't 1966-67, but 1985-86, which goes to prove that the world is full of fools and dreamers and sometimes both inhabit the same body.

But six days ago, taking three straight from the Blackhawks seemed as patently absurd. In 70 years of National Hockey League history, only one team had ever gained a National Hockey League playoff berth with a worse winning percentage than the Leafs - and the 1939-40 New York Americans edged them out by just 2/1000ths.

But where there had been utter and complete futility so many other seasons, there were signs of real hope during this. Most often, that hope was personified by teenage hardrock Wendel Clark and his shifty centre, Russ Courtnall. Again last night, with Courtnall firing the opener, exquisitely setting up Clark for the fifth and finally scoring the seventh, it was so.

Courtnall worried

"I was really worried when I went back home last summer," Courtnall recalled last night. "There was no progress during the year. I really thought, all summer, about what would help me. I think I was wasting a lot of energy. I tried to play by myself too much. This year, I just used my head a lot more and getting Wendel really helped. I felt able to play my game."

His game is speed and deft passing and moving into the holes, which perfectly complements Clark's rambunctiousness. They were made to play alongside one another, a fact they emphasized recently when they went out and got punkish haircuts together. Finally, Borje Salming isn't the only one on the team who has to use gel every morning.

"It's always fun to play with players who give everything," observed the ancient and stoic Viking, implying clearly it hadn't always been that way in the past.

But that's a past Courtnall and Clark and Ken Wregget and Gary Leeman and Steve Thomas profess to know little about. Asked if he ever dreamed so much noise could be made in the mausoleum he has known just two years now, Courtnall laughed.

"I've heard stories," he said.

They must have come from Salming or coach Dan Maloney, the only survivors of that long-ago Islanders series. The club's only playoff win since then was over Atlanta in a best-of-three preliminary in 1979, but as was the case a year earlier, that only sent them into the Canadiens meat grinder, which spit them out 4-0 each time. The coach, Roger Neilson, and general manager, Jim Gregory, were fired after it happened the second time.

Sudden turnaround

After that, the management grew putrid and so did the team. But suddenly, whether despite the management or because of it, some recent draft selections have turned out.

Not that one should get too carried away. This was, after all, but a first-round series. The halos could easily disappear against the Blues or North Stars.

But for now, last night's victory is surely the team's most important since McDonald fired that shot, maybe the second most important since 1967. For now, and at least another six days, this city can savor something other than the Blue Jays. They were ready last night, with thundering ovations and four brooms to throw on the ice at the end (it was a sweep, you see) and even the words to the na-na-na song, though it hadn't even been written the last time their heroes had won a playoff series.

"I've always said it's a great hockey town," Salming said, "but that makes it a hard town to play in. When you're losing, everybody is sour. It's hard to play. When you're winning, I think it's easier on everybody. I think it's easier on the whole city."

At least now its citizens won't have to remember all the way back to April 29, 1978 for their last hockey high.

Toronto Star (ON)
SUN
NEWS, Sunday, April 13, 1986 1044 mots, p. B2

Nicaragua's war with Contras means hard times on home front

Steven Donziger Special to The Star

MANAGUA, Nicaragua - MANAGUA - There is a saying in the Nicaraguan capital these days: The war with the Contra guerrillas begins in the supermarket.

You can see the evidence in any big store. Shoppers peruse half-empty shelves. There are shortages of cooking oil, beans, corn and meat. Signs spell out instructions for Polish laundry detergent. Customers chase a clerk who carries a carton of coffee and grab every bag as soon as it is opened.

Nicaraguans still eat well because there are plenty of home-grown vegetables and fruits, as well as a plethora of Russian sardines and canned goods from Eastern Europe.

Some economists say the poor here are better off than their counterparts elsewhere in Central America, partly because of a program of free health care and a generous agrarian reform law.

Constant pressure

"There is a safety net here," says Richard Shock, an economist with the private Nicaraguan Institute for Social and Economic Research (INIES). "No one is going hungry."

But there is no hiding the fact that five years of constant pressure by the U.S.-backed Contras, as well as some ill-advised government economic decisions, are catching up to the Sandinista revolution in a big way.

And with the U.S. Congress poised to continue at least some aid to the rebels, there appears to be no relief in sight.

"As far as I am concerned, this situation is a sign the war has come to the cities," says Esperanza Queroz, 45, a mother of three who was shopping in one of the huge state-run supermarkets. "We do not hear the battles, but we pay the consequences."

Queroz, a Sandinista supporter who earns a minimum wage as a janitor at a local high school, says her standard of living increased "dramatically" in the four years following the 1979 revolution. But those days are over.

"We are now eating slightly worse than before (the revolution)," she concedes.

While the Contra war might be considered a minor squirmish by American standards, its effect on this country of three million people is devastating. Government officials estimate the conflict has cost Nicaragua $1.3 billion - the equivalent of four years of export earnings.

Half the national budget goes to defence and 20 per cent of the economically active population is in the military.

Having so many people in non-productive jobs has contributed to an inflation rate in 1985 of 334 per cent, according to statistics compiled by INIES.

Furthermore, Nicaragua's annual trade deficit has widened to $600 million and the foreign debt is approaching $8.4 billion, the highest per capita in the region after Panama.

The standard of living in Nicaragua has fallen to the level of 1966, and the economy has reverted to a survival mode: Fruit drinks are replacing Coca-Cola, backyard gardens are supplementing diets, herbal cures are treating illnesses and peasant women are using by-products from pork fat to produce soap.

Because of the U.S. trade blockade, an "innovator's movement" has arisen in factories that fashion spare parts from scrap metal.

About the only secure source of funds is credit from friendly governments - in 1985, the Sandinistas received $350 million from the Soviet Union and each European country, and about $180 million from countries in western Europe, Latin America, Canada and Japan.

To deal with the problem, the government last month ordered price increases of more than 100 per cent on basic foods such as rice, sugar, and milk. The price of beans, a Nicaraguan staple, rose 300 per cent while gas prices went up 45 per cent.

In the meantime, workers were given a 50 per cent pay raise on top of a 90 per cent hike in January.

The idea: Protect the living standard of the poor through wage increases rather than price subsidies that have led to hoarding and speculation in the past.

For Queroz, the statistics translate into the weary endeavor of awakening three times a week at 5 a.m. to travel to the Oriental Market, a colorful seedy bazaar where vendors sell food on the black market at prices two to four times those in government stores. She returns home by 7.30 a.m. and is at work by 8.

"You can get as much food as before, but it is a struggle that takes hours of travelling and bargaining," says Queroz. "And sometime I'm too tired."

She says about half the people in her neighborhood blame the war for the latest price increases while half blame the Sandinistas. No one openly supports the Contra, she says, "although we know some do in their hearts."

Some opposition leaders predict the austerity package will lead to greater worker discontent, but there have been no anti-government demonstrations. The Sandinistas have apparently succeeded in channeling much worker anger north toward to Washington.

"By supporting the Contras, (U.S. President Ronald) Reagan is trying to make conditions so difficult the people will rise up against the Sandinistas," says economist Shock. "But on the whole, people are just as mad at Reagan as they are at their own government."

Rosendo Diaz, a leading government critic and head of a group of private producers, does not share that assessment.

Diaz blames excessive state control and official corruption to the economic problems and says the population is a "fireball waiting to explode."

"I really do not think this government can last much longer," he says. "Eventually, they will have to raise their hands against their own people and that will be the end."

President Daniel Ortega and other Sandinista officials have warned Nicaraguans even greater sacrifices lie ahead, especially if the U.S. Congress approves military aid to the Contras.

"We cannot struggle against the most powerful country on earth and maintain our levels of consumption," Diomisio Marenco, the chief economist to the government, said in a televised speech recently.

In a departure from past policy, Ortega publicly rebuked his ministers a few weeks ago for inefficiency, waste and "lack of sufficient contact with the daily reality of the Nicaraguan people."

"We can't blame everything on the war," Ortega told the National Assembly. "We also have a certain responsibilty here." * Steven Donzinger is a Star correspondent based in Managua.

Toronto Star (ON)
FIN
LIFE, Tuesday, April 15, 1986 815 mots, p. B2

Irregular meals can affect student's work

Saul Levine and Kathleen Wilcox

Dear Dr. Wilcox: I am a 19-year-old female attending university.

As a result of a busy schedule, my eating habits are often not regular. When I wait till 2 or 3 o'clock in the afternoon before eating, I become extremely tired, weak and sleepy afterwards.

Most of the time what I do eat is not of a major quantity (e.g., one hamburger, etc.).

I study best on little or no food, or a couple of hours after eating. Could you offer an explanation?

Trying to work, study and live without eating until midafternoon is like trying to run a car without gas.

Food, besides supplying vitamins, minerals and fibre, also (and, probably, most importantly) supplies energy. If you operate for the bulk of the day without refueling, of course you feel tired.

Although many people feel sleepy after a huge meal (partially because your blood supply shifts away from your head and brain so that more blood can be available to the digestive system), eating more modest amounts throughout the day should not interfere with your studying, and probably will help.

Although you are very busy, there are quick foods you can fix in virtually no time. If you have a blender, for example, you can whip up a breakfast drink (say milk with bananas or other fruit) in seconds. Or you can slap some peanut butter on a piece of bread, zap a piece of cheese between two slices of bread, or put some fruit, cheese and bread or crackers in a bag and take it with you.

By the way, if you are skipping meals in an attempt to control your weight, studies have shown this technique to be very ineffective. Often, by the time a person does finally eat, he or she overeats and over-compensates for all the missed calories - and may eat more than if those skipped meals had been consumed in the first place.

Once you start eating more regularly, you should see whether you are getting the right balance of food types, according to Canada's Food Guide, which outlines a well-balanced diet containing all the essential nutrients. During your adolescent years, you need three to four servings of milk or milk products, two servings of meat or meat alternates, three to five servings of breads or cereal products, and four to five servings of fruits or vegetables each day.

Dear Dr. Levine: I am 17 years old and homosexual. My problem is that I have no outlet for my sexual feelings. I've heard that sex should be done with someone you love, but I don't even know how to meet homosexuals my age, or if I should even be trying. Once I phoned a man who had an ad in a homosexual magazine and he said I was too young. Maybe he was right. Sometimes when I think about sex with a stranger it seems pretty scary.

At times I get quite depressed because I have no one close to share things with. I have lots of friends but I feel I need someone to fill the sexual aspect of my life.

First of all, let's be clear that part of what you're concerned about has more to do with your age, inexperience and lack of social contacts than with your sexual orientation. Readers of this column know that there are plenty of 17-year-old heterosexuals who feel frustrated that they have no romantic/sexual outlet.

I am assuming that your conviction that you are homosexual is well-founded, because there are some people your age who still have some confusion regarding their sexual preference. Be that as it may, it is probably more difficult for you at this stage. It is tough enough to admit that one is homosexual in a heterosexual world, without having to confront the sense of isolation that is often prevalent. I don't know what city you live in, but many urban centres do have groups of homosexual youth. These are listed in the phone book under a variety of names, which you can explore. You can also speak to a counsellor at a youth agency or clinic who could put you in touch with responsible individuals. You are as aware as I of the potentially sordid side of exploitative sexuality (again, heterosexual as well as homosexual), so one must be careful. Random and anonymous sex, bath houses and the like should be avoided, especially in this climate of deserved concern regarding AIDS (acquired immune deficiency syndrome).

Readers are invited to write to physician Dr. Kathleen Wilcox or psychiatrist Dr. Saul Levine at Youth Clinic, Life Section, Toronto Star, One Yonge St., Toronto M5E 1E6. Those of general interest will be answered in The Star. Personal replies cannot be given. If you need personal counselling, call the Youth Line at 922-1700 or Planned Parenthood at The House, 927-7171.

Toronto Star (ON)
FIN
FOOD, Wednesday, April 16, 1986 728 mots, p. B6

Good meat doesn't have to be pricey

David Brown

David Brown, who holds a bachelor of science degree in chemistry and biochemistry and a master's of business administration in finance, worked as a manager in a large food company for six years before opening his own butcher shop and restaurant. He is now president of Meat Consultants International Inc. He also teaches night classes.

One day, back when I had a butcher shop, a man asked for some ground beef for a barbecue. Wanting to impress his guests and being very concerned about quality, he asked me to grind up some strip loin steaks for him.

I tried to explain that $8.99-a-pound strip loins pumped through the meat grinder a couple of times would come out identical to the lean ground beef in our counter at $1.99 a pound. The fellow became upset and told me that if I wasn't willing to do as he asked, he would take his business elsewhere.

Needless to say, I ground up the strip loins for him.

Meat is one of the last great mysteries in food purchasing. Unfortunately, many of us pay much more for it than we really need to and often wind up compromising our standards anyway.

This brings us to the first rule in meat purchasing: Don't settle for second best - it also costs top dollar.

Go to a butcher shop or supermarket that you know and trust and don't be afraid to ask for the size, cut and quality you want. Buy its specials - but make sure that cutting standards haven't been lowered on these sale items. The success of any butcher shop or supermarket ultimately depends on service and satisfaction delivered to you, the consumer. If you are constantly less than satisfied, consider buying your meat elsewhere. Many people feel that good meat has to be expensive. But cheaper cuts have just as much food value; proper preparation will make them tasty and tender. In subsequent columns, we'll look at getting some gourmet delights out of less expensive cuts. These will enable you to be creative and may chop your meat costs by 50 per cent or more, with no sacrifice in quality.

* * *

Cutting meat requires proper equipment. For $9 you can buy a Henckels 6-inch boning knife at Malacarne Grinding, 201 Harbord St. or the same style knife, made by F. Dick, from Griffith Laboratories, Equipment Division, 757 Pharmacy Ave. Either knife will enable you to handle most of the techniques we will be discussing, as well as most of your regular kitchen carving. With proper care, it will last a lifetime. Knives are quite safe, provided common-sense precautions are taken: * Respect your knife. It can cut you as well as whatever you are working on. One hundred per cent concentration is required at all times. * Always cut away from your body and hands. Knives do slip, and you don't want to be in the way. * Don't rush. Let the knife do the work. Pull the meat gently with one hand as you cut with the other.

A razor-sharp knife is safer, easier to work with and has less chance of slipping. Many butcher shops and supermarkets sharpen knives free for their regular customers.

To do this yourself, hold a butcher's steel perpendicular to a cutting board and sweep your knife alternately down each side at a 25- to 30-degree angle. This will take some getting used to. (During the first month of my butchering career, you could have sat on my knife without cutting yourself!) As soon as the warm weather hits, the demand skyrockets for prime barbecue steaks such as sirloins, porterhouses, T-bones and strip loins. And so do their prices. If you like these cuts, and can get them at a good sale price this week, then load up your freezer, because next week may be too late. More about this next week.

* * *

Many people are hesitant about asking questions of their butcher. Part of the problem is that butchers often can't be found to ask! So this time, we're reversing roles: The butcher is asking you! Send me your questions about meat and butchering. I'll do my best to answer them in future columns. * David Brown is president of Meat Consultants International Inc. Write to him c/o The Food Section, Toronto Star, One Yonge St., Toronto M5E 1E6.

Toronto Star (ON)
FIN
FOOD, Wednesday, April 16, 1986 1364 mots, p. B1

Passover is a time to share

Mary McGrath Star home economist

Aunt Pearl is bringing the tzimmes again. Cousin Paul and his mother, Aunt Lil, are making some, too. Cousin Esther alway brings chicken soup and Aunt Ruth is down for chopped liver.

And that's only a small part of the list of who's bringing what to the Soltz family seder, or Passover dinner, next Wednesday.

Hyman Soltz and his wife Jennie settled in Toronto after emigrating from Europe more than 80 years ago. They raised 11 children here and this year about 100 of their children, grandchildren and great-grandchildren are gathering again to celebrate the ancient flight of the Jews from captivity in Egypt. It's also a rare chance for all of them to be together. Toronto cooking school teacher Bonnie Stern, whose mother was a Soltz, is always part of the food committee. This year she's helping some of her cousins make a hundred or so servings of Apricot Chicken. Here's the recipe, along with some of the other Passover favorites she has collected from her mother, Ruth Stern, and her aunts on the Soltz side of the family. Aunt Pearl Duckworth's Tzimmes Bonnie Stern says that for as long as she can remember, her Aunt Pearl has made tzimmes for the family seder. One year she was away, so Stern bravely volunteered to make it - but then regretted it. Everyone said that her tzimmes was okay, but not nearly as good as Aunt Pearl's. Needless to say, Aunt Pearl doesn't go out of town during Passover any more. Here's her recipe: Preparation time: 65 minutes Baking time: 12 1/2 hours 2 lbs (1 kg) short ribs or brisket 6 lbs (2.72 kg) carrots

1/4 medium rutabaga 1 sweet potato

1/2 cup brown sugar

3/4 cup matzoh meal 2 tbsp lemon juice 2 tsp salt

1 tsp ground black pepper

Cut meat into 2-inch pieces. Peel and trim carrots; slice into 1-inch pieces. Peel rutabaga and sweet potato; cut into 1-inch pieces. Brush a very large casserole with oil and add a layer of the vegetables. Add some of the meat. Sprinkle with some of the brown sugar, matzoh meal, lemon juice, salt and pepper. Continue layers until everything has been used up. Add enough water to come almost to the top of the ingredients. Bring to a boil on top of stove. Transfer to a pre-heated 300 degree F oven. Cover and cook 12 hours. Remove cover and cook until top browns and most of the liquid evaporates. The meat and vegetable mixture should be quite thick. Makes 12 to 16 servings as a side dish. Bonnie Stern's Apricot Glazed Chicken A quick and easy glaze made with apricot jam makes chicken taste very special for Passover meals. This recipe is also perfect served cold for picnics. Preparation time: 25 minutes Baking time: 40 to 50 minutes 1 4-lb (1.8-kg) chicken

1/2 cup apricot jam 2 tbsp Dijon mustard 2 tbsp soy sauce 1 tsp Worcestershire sauce

1/2 tsp Tabasco sauce 1 clove garlic, finely chopped

1 tsp finely chopped fresh ginger root Preheat oven to 375 degrees F. Cut chicken into 4 to 6 pieces. Pat dry and place skin side up on a jelly roll pan lined with aluminum foil or parchment paper. Combine remaining ingredients in a small saucepan and cook until well blended, about 2 to 3 minutes. Brush glaze on chicken. Bake 40 to 50 minutes, or until chicken is tender. Ruth Stern's Passover Bubbelechs (Pancakes) If there are light fluffy pancakes called bubbelechs for breakfast or lunch, then it must be Passover. Bonnie Stern remembers her mother making them when she was a child and says this recipe is the best she's ever tasted. Now she serves them to her husband and children at Passover. Preparation time: 20 minutes Cooking time: 1 to 2 minutes per side 3 eggs, separated

1/4 cup water cup matzoh meal 3 tbsp corn oil

Sugar, jam or maple syrup Beat egg yolks lightly with water. Beat egg whites until light. Fold into egg yolk mixture. Fold in matzoh meal. Heat oil in a large skillet. Drop batter into pan in large spoonfuls. Flatten batter slightly. You may have to make these pancakes in 2 batches, depending on the size of your frying pan. Cook until lightly browned on bottom, turn and cook other side. Serve with sugar, jam or maple syrup. Makes 3 to 4 servings. Passover Brownies Flourless sweets like this are a perfect ending to a Passover meal. This recipe is a little difficult, so give it a second thought unless you are an experienced baker. Preparation time: 35 minutes Cooking time: 10 to 13 minutes 4 oz (113 g) unsweetened chocolate

1/2 cup unsalted butter 1 1/2 cups granulated sugar 4 eggs, separated

1/4 cup chopped walnuts 2 oz (56 g) semisweet or bittersweet chocolate

30 walnut halves

Melt the chocolate in the top of a double boiler over barely simmering water; cool. Preheat oven to 400 degrees F. Butter an 11- by 16-inch jelly roll pan. Line with parchment paper or foil, and butter again. If you use foil, butter it well and sprinkle the surface lightly with chopped nuts or matzoh meal. Cream butter until light. Process sugar in a blender or food processor until fine. Beat sugar into butter gradually. Beat in chocolate, then egg yolks. Beat egg whites until stiff. Stir a little egg white into batter. Gently fold in rest of egg white. Fold in walnuts. Reserve and refrigerate 3/4 cup of this batter. Spread remainder in jelly roll pan. Bake 10 to 13 minutes until top is firm but not too dry. Cool. Trim hard outer edges off chocolate base. Divide in half to form two layers. Gently remove base from paper. Spread one half with reserved batter. Top with second half. Cut into 30 squares. Melt semisweet chocolate and place a dab on each square. Top with a walnut half. Refrigerate. Makes 30 small servings. Fried Matzoh The Soltz family likes this version of Passover "french toast." You can make it in a large mass and break it up as it cooks. Bonnie Stern says she has also seen it made into more formal pancakes. Preparation time: 10 minutes Cooking time: 4 to 5 minutes 3 pieces standard-size matzoh Boiling water 2 eggs

1/2 tsp salt

1/4 tsp freshly ground black pepper (optional) 3 tbsp vegetable oil

Sugar, jam or maple syrup Break matzoh into 2-inch pieces. Place in a large bowl. Cover with boiling water, then rinse throughly after 2 minutes. Add egg and beat with matzoh pieces. Stir in salt and pepper. Heat oil in a large skillet; add egg-matzoh mixture. Cool, breaking up mixture into chunky pieces. Turn often to brown on both sides. The matzoh is ready to serve when it is crispy. Serve with sugar, jam or maple syrup. Makes 2 to 3 servings.

Recipes in this story were tested and adapted by Star home economist Mary McGrath in The Star Test Kitchen.

CORRECTION

Readers who wish to prepare Passover dishes described in recipes in last Wednesday's Food section should be aware that, for religious reasons, two of the ingredients - soy sauce and corn oil - are not permitted on Passover in kosher Jewish homes where Ashkenazi (European) customs are observed.

In this case, the recipe using soy sauce should not be used. The corn oil in one of the other recipes may be replaced with another type of kosher-for-Passover product, such as sunflower seed oil.

It should be noted, however, that both these products sometimes are used for Passover cooking in households adhering to Sephardic (Oriental and North African) practices.

According to Esther Schwartz, kosher food consultant for the Canadian Jewish Congress, using maple syrup, brown sugar, Dijon mustard, Worcestershire sauce and Tabasco sauce is also forbidden at Passover.

In addition, since it is customary in many Ashkenazi homes not to immerse matzoh or matzoh-related products in liquid, some readers may wish to wait until after Passover before preparing recipes where this procedure is called for. (April 23, 1986 page C6)

Toronto Star (ON)
FIN
NEWS, Wednesday, April 16, 1986 2177 mots, p. A22

The North confronts politics of change

Dan Smith Toronto Star

YELLOWKNIFE, N.W.T. - YELLOWKNIFE - There is only one rule in northern politics - there are no rules.

"There may be a couple of models around the world for all this," argues Dennis Patterson, a member of the eight-man executive council - or cabinet - of the government of the Northwest Territories.

"How about Lebanon? Northern Ireland, maybe?"

The black humor aside, southern Canadians take their political stability for granted. Many northerners have a different luxury - the chance to decide how they want to face their uncertain future.

The government Patterson helps to run may not even exist in a couple of years. It could also become so entrenched that provincehood might not be out of the question some day. There might even be two new provinces, one named Nunavut and one called Denendah.

Things are a lot more recognizable next door in the Yukon, where the familiar parties struggle with the same basic political system as Ontario. Yukon Liberals are propping up a minority New Democratic Party government in Whitehorse, the reverse of the situation at Queen's Park.

The Yukon's 16-member legislative assembly does have the Commonwealth's first native Speaker, as well as two native cabinet ministers. But beyond the unique problems of the North itself, the game in the Yukon is much the same.

The rules, the buzzwords, even the shifting playing field are almost alien here in the Northwest Territories, which is actually just one territory despite the name. But soon, even that might change, as the Territories' fractious politicians pursue what federal Northern Affairs Minister David Crombie calls "one of the most fascinating, complex and totally unique experiments in government in our, or anyone else's, history."

Crombie also defines northern politics as "the four great passion plays: division, devolution, land claims and oil and gas."

Political perspective

At least Crombie has his years as a community-bridging mayor of Toronto to fall back on when he tries to put the North in political perspective. For most other Canadians, it all probably seems a bit much.

Most Ontario communities with the Northwest Territories' population - roughly 51,000, or enough to leave empty seats if they were all packed into Metro's planned domed stadium - are run quite well by a municipal council.

That comparison should become ludicrous with a glance at the map. In land area alone, the Territories is almost four times as large as all of Ontario - not counting the sea ice where many people also live and work for much of the year.

And there's the number of people. Imagine a Blue Jays' opening day crowd. Now sprinkle it across the Territories - it's all a little scary.

At least the baseball crowd has one thing in common - their shared interest in the game. The three major ethnic groups in the Territories don't have even that much. Call it the three solitudes.

The natives outnumber the non-natives. Roughly 17,500 Inuit and Inuvialuit (Eskimos), speaking English and two dialects of Inuktitut, live above the treeline beside the frozen oceans and bays, mostly in the Eastern Arctic.

Another 12,500 Dene (pronounced den-eh) Indians and Metis (mixed-blood) people, speaking English and six other native languages, live along the rivers and lakes surrounding the Mackenzie River, lifeline of the Western Arctic. They mix with the Inuit people only in the Mackenzie Delta below the Beaufort Sea.

Grassroots Dene and Inuit don't understand or think about each other much. As the current Territories government leader once said, both groups find it easier to deal with white people - no compliment intended.

Most of the non-natives who make up the rest of the population live in the west, particularly Yellowknife, a metropolis of 10,000 people.

Most non-natives earn good money and take at least one warm-weather vacation a year. The majority of Indian, Metis and Inuit people only experience such lifestyles through satellite television, although some deem themselves richer in other ways.

Consensus system

Everybody accepts, unhappily, a pervasive government presence in the Territories. The North has always been a company town in that respect. The Inuit remember families being moved thousands of miles in 1953 in a display of Canadian sovereignty along the Northwest Passage; and being issued identifying numbers because their names confused people in Ottawa.

And government of all kinds - including native organizations - is by far the biggest employer in the region. The simple fact here is that politics are important because government plays a vital role in most people's lives.

The final ingredient in a potent brew is explained by Nick Sibbeston, 43, the new and tough-minded leader of the Territories government.

"The situation is that it's been a government that's been imposed on the people of the North," says Sibbeston, a Metis lawyer from Fort Simpson (population 1,200).

"Through the course of the years we've amended, we've changed the government to the point where it's becoming more effective, more responsive to the needs of the majority - native people, in our case.

"In so doing, you put people to the test."

That's putting it mildly, as Sibbeston usually does these days, although he still wears a trademark buckskin jacket and speaks Slavey often. Like other native leaders, Sibbeston used to boycott the Territories Legislative Assembly, calling it a colonial institution with no legitimacy.

Now he runs it, with enough real power devolved from Ottawa that a senior government analyst notes "this is now becoming a hill a politician could die on."

Marshal votes

Just 20 years ago, the Territories was run as a department of what is today Crombie's ministry. The Territories government's head office wasn't even moved here from Ottawa until 1967.

Native people didn't marshal their votes to take a majority on the assembly until 1979. It wasn't until 1983 that the first northern native - Richard Nerysoo, a Dene - was chosen by the assembly as government leader.

It wasn't until last January that Ottawa agreed Sibbeston, who replaced a more cautious Nerysoo last fall, should chair his own executive council meetings.

"That was an important signpost," says Sibbeston of the day when Territories Commissioner John Parker, who was appointed by the federal government, gave Sibbeston both his chair and control of the territorial civil service.

"There was a full civil service in place," says Sibbeston. "We call it the old guard. So we're shaking things up."

Sibbeston promptly forced the veteran deputy minister of personnel into early retirement, replacing him with a Metis who was given a mandate to speed up the Territories already controversial affirmative action policy in native hiring. He removed or switched other top bureaucrats, leaving no doubt that the earlier fire over affirmative action still burns.

Still, it was a shock to see Sibbeston invoke "hundreds of years of parliamentary democracy" last month. He was defending cabinet secrecy on a $2.2 million government contract, awarded without tender under the native hiring policy to a firm involving a fellow minister's campaign manager.

So the government of the Northwest Territories, while still a legal child of Ottawa, has undergone a radical transformation in an amazingly short time. Northerners now have the ability to create their own patronage scandals - certain evidence of some kind of political maturity.

The next step is to tear it all down, next year in theory, to replace it with something nobody yet knows the look of - possibly a new form of government tried nowhere else on Earth before.

"People ask why we are dealing with all this, when there's so many other problems," says Bob MacQuarrie, 51, often a one-man government critic in the assembly.

"But we need stability so we can more comfortably address the many other problems with assurance.

"In the end, it might be a funny-looking creature. But if it works, that's all that counts."

MacQuarrie's view is unusual. Many non-native people, as businessman Doug Sheenan told Crombie in Inuvik last month, think so much talk about new governments is "a meaningless exercise."

But the issues behind Crombie's "passion plays" won't go away, and the ability of northerners to follow them all at once is testimony to their political instincts.

Division is shorthand for the long dream of the Inuit to see the Northwest Territories split into two regions. The eastern one, to be called Nunavut (Our Land), would be a bilingual government (English and Inuktitut) with few other changes.

Most Inuit live far closer to Montreal than Yellowknife, and they want a government more attuned to their maritime lifestyle and culture than what's available in the wooded, inland west. They would also have a massive majority if they split, which explains why they just want to get on with it.

For the Dene and Metis, however, dividing the Territories would mean risking a non-native majority of votes in a government without the Inuit. Their leaders aren't opposed to the idea, but want to ensure that Denendeh (also Our Land) would have special forms of representation to ensure native interests are protected.

Various proposals - such as a native-only senate, guaranteed representation, and/or a native veto on decisions regarding wildlife, resource development and cultural matters - are being kicked around.

Fabled riches

Complicating this debate, naturally enough, is the Beaufort Sea - where Gulf Canada's December confirmation of a Saudi-sized oil well solidified hopes that it will unlock the north's fabled riches.

The 2,500 people living in the Beaufort are Inuvialuit, as they call themselves. Cousins of the Inuit, they speak a different dialect and already have a taste of what political clout can bring. Their $171 million land claim was settled with Ottawa in 1984, leaving the separate Dene-Metis and Inuit claims' negotiations far behind.

Both east and west want the Beaufort for obvious reasons - money. But the Inuvialuit are torn between their eroding cultural ties to the east and their growing financial interests in the western Mackenzie corridor.

Ottawa has spent more than $5 million helping northerners resolve boundary issues since 1982, when Territories voters narrowly supported the idea in a plebiscite.

Everything was to be settled through a supposedly independent body known as the Constitutional Alliance. It in turn funds two other groups - the Nunavut Constitutional Forum (representing the Inuit) and the Western Constitutional Forum (representing Dene-Metis and non-natives.) The forums are supposed to negotiate their differences through the alliance, with the Inuvialuit sitting as observers on both until they decide where they want to go.

The alliance group hasn't had a bargaining session, however, since Crombie set off all the north's political land mines with a blockbuster speech here in February, 1985. By committing Ottawa to divide the Territories - in principle by the end of next year - Crombie spooked everybody involved.

The immediate victim was a tentative boundary agreement reached by the two forums. That deal would have left the Beaufort and Inuvialuit in the west, but shared the hoped-for Beaufort megabucks between the new territories. Since that agreement collapsed, the process has gone nowhere, with the western forum doing extensive research on a new government and the eastern forum doing little but growing frustrated at the delay.

Six Inuvialuit settlements in the Beaufort were to have voted Monday on which territory they want to be in. However, the vote was cancelled due to last-minute confusion and may be held later this spring.

The referendum is a vital one. A clear decision to stay in the west, for example, would probably kill off the Inuit dream of a new Arctic government from Alaska to Greenland.

Meanwhile, Crombie's other passion plays - devolution, land claims and oil and gas - are all affected because they all involve the essential question of who has got what powers.

Devolution, through which Ottawa is transferring more of its remaining jurisdiction to the Territories, scares Inuit leaders because it makes the existing government that much harder to dismantle.

But Inuit members in the assembly want devolution to speed up. Giving the Territories government control over health matters, for example, would allow natives to obtain such things as seal meat in their diets when they go into hospital in Montreal.

The Dene and Inuit land claims negotiations affect all this, because what can't be negotiated as political security through division will have to become part of their final claim agreement.

And oil and gas - "the sleeping giant," says council member Patterson - also pits Crombie against Energy Minister Pat Carney. Crombie wants special exploration and development breaks for native communities, and revenue-sharing for the territorial government - or governments. Carney has so far balked at both.

The political action will be hot and heavy here this week, as the various groups prepare to discuss where division will now head. No one, from Sibbeston to Inuit land claim negotiator Bob Kadlun, knows what will happen.

The bookcase in Kadlun's Coppermine home hints at what this kind of political infighting demands. Among the many titles: You Can Negotiate Anything; The Superbureaucrats; Other People's Money; and More Of The World's Dirtiest Jokes.

Toronto Star (ON)
FIN
FOOD, Wednesday, April 16, 1986 1868 mots, p. B1

Madame Microwave Canada's best-loved cook shares her microwave tips with readers of The Star

David Kingsmill Star food writer

SUTTON JUNCTION, Que. - SUTTON JUNCTION, Que. - Rosenberry Rd. cuts into a forest of maples and rolls like the ocean for what seems like an hour. If you drive fast, your car will bottom out every 100 years or so.

But no one living around here will ask why you're destroying a perfectly good car. They know where you are going; everyone knows Noirmouton, the farm just beyond the end of Rosenberry Rd.

The farmhouse is just as you might imagine an old home in Quebec's Eastern Townships. The front door leads to a board-floored living room with a stone wall, antique Canadian furniture and the owner's pine crib turned upside down to serve as a coffee table. The other door leads to a long narrow hall lined with pots, pans and casserole dishes, which, in turn, leads to a broad kitchen with open shelves and walls bearing everything from wire whisks to rows of herbs and spices.

Scattered throughout the 125-year-old farmhouse are 16 microwave ovens and one convection oven, but not a single conventional oven. On the Sutton map produced by the local chamber of commerce, the farmhouse is simply labelled No. 6, with the only word that's needed: Benoit.

This is the home of Madame Jehane Benoit, her husband of 46 years, Bernard, and two cats, Mimine and Criffou.

A few weeks ago, Benoit sat at her kitchen table and talked about her life, family, farm and cooking as if everything happened yesterday. When she talks about her early years, you must realize she's talking about a time when it was sinful for a convent-schooled French girl from Montreal to look in a mirror, a time when it was unacceptable to be both female and university-educated, or to marry anything but the right money. She's talking about a life that has spanned 82 years and 24 cookbooks.

So far.

Her stories - often outrageous, each charged with an energy that is all Benoit - are connected by the theme of food, which she has cooked on a woodstove, in a microwave oven and everything in between.

As the delectable aroma of braised shoulder of lamb envelopes Benoit's kitchen, she pauses in the middle of a story and lowers her voice. "You know, I'm getting a bit sentimental about this."

She's referring to the irony of our meeting.

About 10 years ago, having written a cooking column since 1963 for The Canadian, a magazine then owned by The Star, Benoit walked into a boardroom and told her editors she wanted to write a regular column on microwave cooking.

"I said, 'You would be ahead of everybody; it would be wonderful.' "

But the editors balked. "They said, 'Oh no, that machine!' "

"Okay, let's part," said Benoit, and quit. The next year, her first microwave cookbook was published; it sold a respectable 8,000 copies in Canada.

If Benoit was feeling a bit sentimental a few weeks ago in her kitchen, it's because, beginning today, a decade later, she starts writing a microwave cooking column for The Star's Food section.

It's just one of many twists in the long life of the first lady of Canadian cuisine.

The moneyed life of Montreal in 1904 involved boarding school from the age of 5, in Benoit's case at Sacred Heart Convent. Graduation should have been followed by a suitable marriage, but, to her mother's horror, Benoit announced that she would never marry except for love. Furthermore, she wanted a university degree. Since that wasn't possible in Montreal - "French girls didn't go to university" - she wanted to go to the Sorbonne in Paris.

And she did.

She also went to theatres and concerts. "I didn't tell mother any of that; it was all sinful.

"But I told her I wanted to go back. That was another fight. She asked me what I wanted to do. What I wanted to do was study to be an actress . . . ."

Actually, Benoit had already been accepted by a renowned acting school in Paris; the rake-thin 18-year-old was expected in the fall.

"But I couldn't tell my mother I was going to do that. So out of my head - I didn't even know it existed but it sounded so intelligent - I said, 'I'm going to study food chemistry.' "

Benoit thought her ploy had worked. But, "The day before I left, I noticed my mother acting funny. And she said, 'I'm going with you.' Oh boy, my world crashed."

The Cunard liner took 10 days to cross the ocean. Benoit didn't tell her mother. They arrived in Paris. She still didn't say anything. "We wait one day, two days and she says, 'What's wrong? You never laugh, you're not talking.' I said, 'Nothing. I'm tired.' I couldn't tell her what I wanted to do. She had the money and the bank account.

"So, anyway, one day the university (L'Institut d'Hygiene) called. My mother had asked for an appointment for the food chemistry course and she said they just called this morning and you wear this and that. So off we went at 10.30 and when we got there, Dr. Edouard de Pomiane-Pozerski said he would see me."

Worse, the world-famous professor accepted her in the course. "So I started. I wanted to make an appearance before I walked away. The first week, you know what we did? There was a cage with a chicken in it, a live chicken. And de Pomiane said, 'We're going to sit here quietly, not speak. She will lay an egg and I'll show you what it looks like when the egg comes out and what the chicken does . . . ' "The whole week went on like that; what happened to an egg in boiling water, in butter, in cool butter, in

brown butter. Name it, we did everything. We talked egg, egg, egg. I got so fascinated I couldn't get over it, so I decided I'm going to try another week. After a month, I was finished.

"So that's the way I got into food - despite myself."

Benoit's interest in food began developing long before Paris.

The way she tells it, to her family, food was much more than something merely to consume. It was part of their personalities.

"If my father had a steak, it had to be the best of meat. If he had an ear of corn, it had to be the best ear of corn." He liked to take his daughter shopping to Sam Steinberg's store in Montreal where, she remembers, Steinberg began putting potatoes in 1-, 5- and 10-pound bags, "because he was tired of weighing out all those potatoes every time."

Although Benoit's mother preferred bridge to food, she was a good cook. So was her maternal grandmother. "There was a moral to all her dishes. She had a description for every one. Food was good for your stomach troubles, good for your soul, it will bring luck to your life, your husband will admire you. That's how she talked about food. There was never just a plain boiled potato."

Benoit's grandfather on her mother's side was a baker. "He was making very good bread and one day a Frenchman was in Canada and I don't know why, or which way it came about, but he came to see him and asked to see his bread. He put it into my grandfather's head that he was going to make croissants. So the first croissants we had seen in Quebec were from him. The rest of Canada didn't know about croissants, but we had heard of them through the French association. He wound up doing nothing but croissants. People would come from all over the city for them."

Benoit's paternal grandfather was a gentleman farmer who taught her how to weigh apples on the tree in her hand to test for ripeness, and then twist them off the tree. He kept the maple sugar - fresh-beaten syrup cooked into sugar and mixed with rich cream - locked in a closet.

"He kept it in a special pantry. It was always locked because he didn't trust me; they were afraid I would make myself sick, it was so good. But whenever I went there, and the women were not around, my grandfather would take me to the cupboard and I just sat on the floor and ate maple sugar. Oh, it was good! I never forgot it."

Benoit returned from Paris in the early 1930s, started a cooking school and began writing monthly columns in La Revue Moderne, which led to her first cookbook. Shortly after, she began writing in English in Home Magazine, followed by Canadian Homes And Gardens and then The Canadian. She appeared on CBC television programs, including Living and Take Thirty, for 20 years.

She has come through major surgery in the past year, but has hardly slowed down. Her four-volume encyclopedia on microwave cooking, upon which her Star column is based, is just one signal that this woman is not about to retire on her considerable laurels.

On either side of her brief encounter with sentimentality a few weeks ago, Benoit prepared a perfect braised shoulder of lamb with Madeira sauce, couscous with fresh mushrooms, celery root pured with butter and dotted with brilliant green peas and a chocolate mousse covering a prune. She posed for our photographer for hours as we talked, until, as she said, "The old fogey's fed up with pictures now." But it wasn't because she was tired or couldn't go that last few minutes. It was because she had other things to do that day. We were slowing her down.

Ham steak is tops for entertaining This is one of my favorite ham dishes. It is quickly prepared, and very attractive with a 2-inch-thick ham slice. It's excellent as a hot or cold buffet dish. Orange-glazed Ham Steak

1/2 cup brown sugar 1 tbsp cornstarch 1 tsp curry powder

1/2 cup fresh orange juice Grated rind of 2 oranges 1 ham slice, 1 to 2 inches thick

6 cloves

In a 9- by 12-inch glass baking dish, combine brown sugar, cornstarch and curry powder. Stir in the orange juice and rind. Mix well. Place the ham slice over the mixture, turn it around two or three times to coat it well on both sides. Stud the fat with the cloves. Cook 10 minutes on medium, uncovered.

Move the ham slice and spoon over the sauce. Cover and cook another 10 minutes on medium (70 per cent power). Let stand 5 minutes, covered. Set the ham on a platter, stir the sauce and use to glaze the top of the ham slice. For interest, surround with cranberry sauce. * This recipe is from Meats And Sauces, Volume 1 of Jehane Benoit's Encyclopedia Of Microwave Cooking. To order the book, send a cheque for $16.95 (which includes $2 postage and handling) payable to Toronto Star Syndicate to Meats And Sauces, Box 41, Station G, Toronto M3M 3E8. Specify English or French. Copyright 1986: Les Editions Heritage Inc. Distributed in Canada by The Toronto Star Syndicate

Toronto Star (ON)
FIN
INSIGHT, Thursday, April 17, 1986 1804 mots, p. A18

The North digs in to fight foreign enemy Heritage, future at stake as lobby to end trapping grows in Europe

Dan Smith Toronto Star

YELLOWKNIFE, N.W.T. - YELLOWKNIFE, N.W.T. - Cindy Gilday remembers the reaction of her father, a northern hunter and trapper, when she told him the incredible news that men had walked on the moon.

He considered the wonder of it for a minute, then gave his only response: "I wonder . . . are there any animals up there?"

The story captures the traditional mindset of the Dene and Metis people of the western Arctic, something Gilday has become very good at explaining. She's devoted the past two years to preserving that heritage in the face of a hostile force every bit as alien to the Dene as men on the moon.

It's Bambi and Thumper. It's Hazel in Richard Adams' best-selling Watership Down. It's people in London, Copenhagen and Berlin, who've never heard of the Mackenzie Valley and only dream of seeing a wolf in the wild.

Left unchecked, Europe's growing anti-fur movement could accomplish what the combined weight of world churches, big business and big governments has so far failed to do.

Lose identity

"If they succeed, all the land claim settlements in the world will become irrelevant to the Dene," says Gilday, 37, from the tiny Slavey-speaking community of Fort Franklin. "We will have ceased to exist as a distinct people."

Gilday has spent a lot of time in Europe lately. She has organized the so-far lonely war that Canadian native leaders are waging against a foe armed with market research into the best video production and direct mail techniques.

They've won a couple of minor skirmishes. But as the anti-fur, anti-trapping movement swells, natives across Canada and the two territorial governments are calling for Ottawa to plunge into the fray.

"We've got a chance, a window of opportunity as they say, to avoid what happened to the Inuit," says Gilday. "But it's just a breathing space. If we don't move now it could be too late."

Opponents of the Newfoundland seal hunt weren't thinking of the Inuit three years ago when they finally won a European Community ban on the importation of seal pelts.

Showed slaughter

The Inuit were never mentioned in their shock-oriented media campaign, which featured brawny white men who used clubs to slaughter irresistibly cute baby seals.

Inuit don't even hunt seal pups. Of the five different seal species in Arctic waters, none are endangered.

"The fact they weren't shooting at us didn't matter one bit," says Rhoda Inukshuk, president of the 15,000-member Inuit Tapirisat of Canada. "We saw an entire way of life shattered."

Caught in a slick campaign which effectively made all seal products taboo in Europe, the Inuit watched impotently as the the world sealskin market disappeared, virtually overnight. The dramatic effect on their isolated settlements is already painfully clear.

In the first two years after the European boycott, 20 Arctic communities lost almost 60 per cent of their annual earnings. In isolated Resolute (population 200) on Cornwallis Island, total cash income went from $54,841 before the ban to $2,383. Income dropped to $13,504 from $92,099 in Broughton Island (population 400), off the east coast of Baffin Island.

Increased welfare payments have made up some of the difference. What Inuit leaders fear most, however, is the uncertain effects of the sealskin collapse on lifestyles already stretched tight by a modern world's intrusions.

Sealing, along with trapping of white fox and other Arctic animals, is all that remains of the traditional Inuit way of life.

It's been difficult enough for them to make a leap into another world. Without the self-respect earned on the land, as they call it - even when it's ice and ocean - such social problems as alcohol and spousal abuse in many Inuit communities can only worsen.

People still take seals, for meat, clothing and other products. But without cash for gasoline, snowmobile repairs, new fish nets and the like - not to mention some aspect of independence - Inuit leaders fear the traditional ways will fade even faster.

Now the same foreign campaigners are taking aim at the trapping industry, where the Dene and Metis of the western Arctic run their traplines through the coldest months of winter.

Fighting back

"For the Inuit, it's too late," says Gilday. "But surely southern Canadians and the federal government can see the wisdom in preventing the same thing happening to us."

Stephen Kakfwi, president of the 12,000-member Dene Nation, puts the peril in context in a slick pamphlet produced by the N.W.T. government, aimed at U.S. and European distribution:

"This force is potentially far more dangerous than the threat to our land posed by resource developers, and far more oppressing than colonial governments," he says.

For the Dene leadership, which has been preoccupied with community development, the Constitution and hopes for a land claim settlement, the anti-fur threat couldn't be more upsetting.

They've spent so much energy, often at the expense of friendships in their home communities, in the hope that their traditional lifestyle can survive if the political safeguards are won from governments.

"At the beginning it was a real political focus on everything," says Gilday, exhausted after returning from another round of meetings with animal protection groups and the media in Belgium. "We've just grown enough to begin putting emphasis on community life - alcohol and all that.

"Now we have this coming at us. It doesn't seem very fair."

$1 billion a year

The fur industry is worth $1 billion a year in Canada, employing everyone from trappers to manufacturers, retailers and exporters. As many as 100,000 Canadians trap, whether in the Dene way or as weekenders near Northern Ontario towns. Half of them are native.

For people like the Dene and Metis, trapping is more than just a source of cash, or romance. It's the link with the land and the traditional ways. During the winter months on the trapline, fathers pass on their formidable range of skills - mechanic, nature reader, survivalist, logistics wizard, improviser extraordinare.

Grandparents have the chance to pass on to the younger children the disappearing native languages, their more spiritual approach to the world. The family is strengthened - it's a world away from the alcohol and bars.

Trapping associations and both territorial governments now have programs to teach natives the old skills. In the N.W.T., local education authorities have the power to change the school year to avoid the trapping or hunting seasons.

"We're trying a lot of things, including support for outpost camps and new techniques in more humane trapping methods," says John Stevenson, N.W.T. wildlife officer in the Arctic Ocean hamlet of Coppermine - where the more land-oriented Inuit there will earn $100,000 from furs this year.

"The government has finally recognized that life on the land should be encouraged, promoted as a proud occupation."

"Land is life," says Richard Nerysoo, a former government leader of the N.W.T., a Loucheux Dene born in a tent on the Peel River.

"Without our land, and the way of life it has always provided, we can no longer exist as people. If the relationship is destroyed, we too are destroyed."

Albert Adams, 33, a part-time Metis trapper, hunter and small businessman in Inuvik - the modern entrepreneurial native, in other words - puts it a bit differently:

"The important thing is, in terms of my business ventures, if worse comes to worse I can always go back on the land with my spirit intact and survive," says Adams, sitting in his father's log cabin. "As long as I have that, I can do anything. And so will my boys."

Native leaders from across Canada, Greenland and Alaska gathered here in August, 1984, to launch their own campaign against the anti-fur movement. They formed Indigenous Survival International (ISI), which has since become the main lobby against the animal rights bodies in Europe.

It is a totally native show - with "little and no" federal government support in the European capitals, says Gilday.

"We are fighting a modern war with modern weapons," says Thomas Coons, a Cree from northern Quebec and a co-chairman of ISI in Canada. "The public does not know anything about our aboriginal life, so we have to do a lot of educating."

The native leaders feel they have one big public opinion card in their favor. It's the appeal for Europeans of Canada's "Indians and Eskimos," the same interest that gave Canadian Indians a ready forum in London when they vigorously opposed patriation of the Constitution in 1981 and 1982.

"Do I play upon our image as exotics over there?" asks Gilday - careful to order pasta, not meat, in a Yellowknife restaurant. "You bet."

As the major organizer for ISI, Gilday has been to Europe four times in the past 18 months. The most notable success was last year's decision by Greenpeace International - flushed with the worldwide publicity it received after the Rainbow Warrior bombing in New Zealand - to drop out of a British anti-fur campaign.

Other influential groups, however, such as the Royal Society for the Prevention of Cruelty to Animals (RSPCA), are carrying on with media and pamphlet campaigns - featuring graphic, emotion-sparking pictures of suffering animals in traps.

"What we have won on the ice we will now win for the poor animals who die on Canadian traplines in their millions," Stefan Ormrod, an RSPCA spokesman, told a London rally last month.

With such leaders as author Adams, there's no lack of willing volunteers for the anti-fur groups.

"They don't want to be seen as enemies of the aboriginal peoples, that's part of their routine," Gilday says. "If we can tap that sensitivity, maybe we'll have a better chance."

So far the anti-fur groups haven't managed the profile reached in the anti-seal campaigns. But as evidenced by recent rallies in London, New York and elsewhere, the danger is mounting.

"I know these people," says Gilday. "They aren't going to go away. They've been colonialized by American TV and Walt Disney."

Wants action

ISI wants concerted action - funding and diplomacy in Europe - from the federal government. Native leaders are also frustrated at an industry, in Canada and abroad, which refuses to consider ideas such as the promotion of indigenous labels for furs trapped by aboriginal people, encouragement of native-made products, or supporting environmental causes like acid rain to promote the renewable nature of its business.

"Everyone's just sticking their heads in the sand," Gilday laments.

So far, the market for wild furs hasn't been noticeably damaged. But Tagak Curley, economic development minister in the N.W.T. government, suggests one-third of the territories' adults could be affected by a collapse of trapping.

Toronto Star (ON)
FIN
ENTERTAINMENT, Thursday, April 17, 1986 383 mots, p. C3

A return to elegance

Patricia Orwen Toronto Star

I hadn't set foot inside the door of 15 Charles St. E. in a decade, since applying for a waitressing job at the bar/restaurant of the somewhat seedy Andore Hotel. A lot has changed.

The Andore has become the Brownstone Hotel, an elegant and dramatically refurbished establishment named for its brownstone exterior. It is filled with antiques, Oriental carpets and brass lamps. Its dining room is softly lighted and gentle piano music provides a relaxed atmosphere. Tuxedoed waiters hover attentively between servings of what we found to be one of the most enjoyable meals we've had in some time.

I began with the fresh melon with prosciutto ($4.25), a generous serving of sliced honeydew melon flanked with thin strips of prosciutto. My companion chose the fresh Malpecque oysters ($4.95), a large dish of what he described as "fresh from the sea" oysters. Desiring still more underwater delicacies, he followed this with a seafood bisque ($3.95), a small but delicious creamy bowl of soup full of shrimp and scallops.

For the main dishes, we ordered rack of lamb provencale ($14) and roast brome lake duckling ($11.50). The lamb was tender and well cooked, though there seemed to be a little less meat than your average rack. The duck, however, was in a class by itself. Tender and juicy, yet not greasy, it came smothered in a delightful pink sauce of strawberries and cooked kiwis.

Though I've always had a strong affection for the finer orange sauces, I wondered after sampling this exquisite concoction if I could ever settle for mere duck a l'orange again. Both meals were served with baked potato, perfectly steamed cauliflower and tomato.

For dessert, we followed our waiter's advice and ordered the chocolate truffle cake ($2.25), a moist and extremely rich layer cake filled with chocolate. With coffee, house wine, tax and tip, our meal came to $67.32.

The Star's daily restaurant review

TABLE FOR TWO Brownstone Hotel 15 Charles St. E. (near Bloor and Yonge) 924-7381 Traditional cuisine; seats 67; entrees $8 to $14.50; open daily for breakfast 7 a.m. to 11 a.m., lunch noon to 2.30 p.m. and dinner 5 p.m. to 10.30 p.m. Full licence. Major cards accepted.

Toronto Star (ON)
FIN
LIFE, Thursday, April 17, 1986 1127 mots, p. B2

Petite Petula trims own hair in keeping with her casual style

Ellen Bot

"Of course, I'm influenced by fashion," says singer Petula Clark, who's performing at the Royal York Hotel's Imperial Room until Saturday. "I just filter out what doesn't suit me."

Clark, 51, was only 10 when she launched a career that has included more than two dozen films, most of them British. Her first international hit single, Downtown (which has since sold about 2 million records) was recorded in 1964, when Clark was living in Paris and wearing chic Courreges mini ensembles and a cute cropped haircut.

Besides earning numerous gold records and two Grammy awards, Clark appeared in two hit American films - opposite Fred Astaire in Francis Ford Coppola's film adaption of Finian's Rainbow in 1968 and with Peter O'Toole in the 1969 musical adaption of Goodbye Mr. Chips. "Fred Astaire taught me the most about style," says Clark. "The costume designer went crazy trying to make Fred look shabby for his role. Fred always looked so elegant."

Mother of three children aged 13, 22 and 24, Clark divides her time between apartments in Geneva, Paris and London.

"I can get my style together quite well at times but there are times when I try too hard and I really get it wrong," she says. Here are her fashion and beauty philosophies.

Skin care: "I'm not very serious about beauty routines," says Clark. "If it's an extremely bad day and I'm at my chalet in Switzerland, I go to a local beauty parlor and say, 'Sock it to me.' "

Clark says she believes in careful cleansing of her fine, fair, dry English skin. In the morning, she freshens her face with a splash of cool water and applies whatever brand of moisturizer she happens to be using. "I believe in changing the texture of my skin care products."

Before bedtime, Clark removes all traces of makeup with Vichi cleansing milk, slightly opens her pores by rinsing with warm water and applies VSL night cream.

Clark says she samples new skin care products at home with her 24- and 22-year-old daughters, the younger of whom works as a fashion show co-ordinator for Paris designer Kenzo. "Sometimes, I give myself a seaweed chocolate-colored mud mask. I put it on my face and frighten the neighbors when I look out the window."

Bad experiences with sunburn have made Clark cautious about tanning. "I just returned from a Florida fund-raising show. I was careful with the sun but I wasn't careful enough," she confesses. "The problem with tanning is that it looks fine at first. When the tan fades away, my skin is wrinkled. In France, it's fashionable to stay out of the sun."

Makeup: "I like to spend about an hour preparing for a formal evening," says Clark, who says she devotes 20 to 25 minutes to her makeup. Still, she keeps her stage makeup natural enough so that she can wear it on the street, she says.

Clark says she's pleased with her recent discovery of Honey Beige foundation by Almay. "I don't like to have any pink tones in my makeup. If I wear pink eyeshadow, I look like a pig."

Clark completes her makeup with Almay's Peach blush, a delicate dusting of Clinique's transparent powder and three coats of Lancome mascara. For the stage, she adds false eyelashes.

Clark says she was recently delighted to discover a tube of her favorite 15-year-old foundation. "The color was perfect. When I ran out, I got a bee in my bonnet and went on a scout to track it down." She finally found the foundation in a "tacky old pharmacy" in London.

She rarely wears makeup offstage, although that doesn't keep her from being recognized. "I can go out with a scarf around my head, jeans, dark glasses and no makeup and people will stop me on the street. It absolutely amazes me."

Hair care: Clark says she sometimes styles her blonde hair in a "polite punk" for private parties. She's in the process of growing it longer and tries to trim it once a week. "Once I get my hair to the right length, I'll go to the hairdresser. Raquel Welch cuts her own hair, so why shouldn't I?"

Clark does go to a salon for haircoloring. "Twenty-seven years ago, my hair was dyed red for a film. I quite liked it. My mother was a redhead," says Clark, who later switched to a soft blonde shade at a salon in London.

Fashion: "Fashion isn't that important to me," says Clark, although she has a closet "absolutely crammed" with styles created by her dressmakers in London and Paris and by master designer Yves Saint Laurent.

"Most of my formal styles are made for me," she says. "Since I'm small, it's hard for me to find clothes off the peg with the right balance."

For casual occasions, Clark stays elegant by teaming one of her three pairs of jeans with a silk or cashmere top. She recently updated a 20-year-old black cashmere cardigan by adding shoulder pads.

Fitness: Clark can't maintain an enthusiasm for exercise. "Sometimes I join a club and go there religiously for six weeks. Then I go on tour and disrupt my routine."

Clark says she started exercising two years ago in London, when she was starring in the stage version of The Sound Of Music. "After I finished the play, I wanted to stay in shape. Unfortunately, I discovered that I don't enjoy going to exercise class," says Clark. "I still feel fit because I can run around stage holding a note forever."

Diet: "Ideally, I should be two pounds lighter," says Clark, who is five-foot, two inches and weighs 100 pounds. "I don't mind being slightly overweight. I feel more solid. I like being rounded."

Although Clark claims to be "fairly well-behaved" about her eating habits, she occasionally enjoys milkshakes and ice cream. "Toronto has the most wonderful ice cream parlors."

In Toronto, she begins her day with fresh orange juice - "when I'm at home, I squeeze two grapefruits instead" - and completes breakfast with cereal and tea or coffee. She usually eats light lunches of fresh fish or salad.

"I eat my meals when I can," says Clark, who doesn't always get the chance to squeeze in supper before a performance. "Last night, I told the audience that I couldn't give any more encores because I was starving."

After weeks of eating convenience food on tour, Clark is anticipating "living on fresh vegetables" at her chalet in Geneva. Although she rarely eats meat - "it no longer appeals to me" - she sometimes snacks on sweets. "I think it's fun to eat sweets. I have enough discipline in my life."

Toronto Star (ON)
FIN
BUSINESS TODAY, Thursday, April 17, 1986 279 mots, p. E3

Canadian surplus in trade of securities declines

(CDJ)

OTTAWA - OTTAWA (CDJ) - Net purchases by foreigners of outstanding Canadian stocks and bonds declined in February to $376 million from $601 million in January, Statistics Canda says. Foreigners made net bond purchases of $194 million in February and net stock purchases of $182 million. Retail sales climb 9.5 % for February OTTAWA (CP) - Total retail trade in February was $9.1 billion, a 9.5 per cent increase over the same month last year, Statistics Canada says. All provinces and territories reported higher sales, ranging from a 13.4 per cent rise in Alberta to a 5.8 per cent increase in Prince Edward Island. All metropolitan cities surveyed also recorded sales increases. Toronto reported a 10.6 per cent rise. Two U.S. statistics point to slower growth WASHINGTON (Reuter) - Government agencies say the operating rate of U.S. industries declined sharply last month and construction starts for new homes also fell, suggesting slower economic growth ahead. The Federal Reserve Board says factories, mines and utilities operated in March at 79.4 per cent of capacity, down from 80 per cent in February and the lowest level since December, 1983. The commerce department says housing starts fell 2.4 per cent in March from February. Democrat tries to ban our beef from U.S.

HELENA, Mont. (AP) - Ron Marlenee, a Montana Democrat member of the U.S. Congress, says he has introduced a bill to ban the import of live cattle and fresh, killed or frozen beef from Canada. He says that the European Community subsidizes its meat exports and much of that beef winds up in Canada.

Toronto Star (ON)
FIN
NEWS, Friday, April 18, 1986 343 mots, p. F19

Wise won't order probe into tainted meat report

CP-Staff

OTTAWA - OTTAWA (CP-Staff) - Agriculture Minister John Wise rejected calls yesterday for a parliamentary inquiry into his department's meat inspection service.

Wise said senior officials in his department have started an investigation into revelations by The Kitchener-Waterloo Record that tonnes of contaminated chicken and pork passed through Kitchener meat plants in 1984 and 1985.

Wise said he has "every confidence in the inspection service." None of the contaminated meat had reached the public.

Government documents obtained by the newspaper describe chicken cleared by government inspectors at slaughtering companies even though it was contaminated with feathers, oil sacs, windpipes and other parts.

And seven truckoads of contaminated pork, weighing 18,000 kilograms (18 tonnes) each, were approved but later caught by U.S. inspectors.

John McGowan, assistant deputy minister at Agriculture Canada who is in charge of all meat inspection, told The Star he wouldn't comment on the allegations until he checked them out and he was in the process of doing so.

But "off the top of my head" he said he wasn't aware of any contaminated meat.

"Our inspection system is as good as any," McGowan said, adding that inspectors definitely don't hand out blank inspection forms to meat packers.

Midst of bargaining

He said the meat inspectors, represented by Public Service Alliance, are in the midst of bargaining and it is not the first time "so-called horror stories" have come out during bargaining.

McGowan said he gets "uptight when he hears criticism from localized parts of the country." You don't get this from other parts of the country, he said.

The meat inspection service has been hit with bouts of controversy during the last few years. It started after the introduction of a new inspection system that meant some plants went uninspected at times.

There were periodic complaints from the meat inspectors' union of bad quality meat being approved for sale. Later, there were complaints about possibly tuberculine buffalo meat being approved for sale. Tests haven't found any evidence of TB in the animals.

Toronto Star (ON)
FIN
LIFE, Friday, April 18, 1986 931 mots, p. C8

Having soil tested may be wise move

H. Fred Dale

QSince I retired five years ago I spend about six months each year at my summer cottage about 18 miles (29 kilometres) north of Havelock. The area is mainly granite rock with red sand in the depressions or overlaying it shallowly. I have tried to grow some (mainly) annual flowers and vegetables but my success has been limited. The trees are white pine and red oak. I compost leaves and needles for two years before digging them into the soil but add large amounts of this each year plus a little cow manure and some commercial fertilizer. People tell me this leaf mould is very acid and recommend adding lime. Any comments or advice? Would you recommend I get my soil analyzed? If so where do I send it? Any other comments on improving my soil? W. H. Deyman, Lakefield

ABy all means have your soil tested - there is no way to tell by looking at it whether it's acid or alkaline. Soil test sample kits are available from Agri-Food Laboratories, Unit 1, 503 Imperial Rd., Guelph N1H 6T9 or from your local Ministry of Agriculture and Food office. There is a charge but I don't know how much. The local office would know.

If it were my problem, my first step would be to start a compost pile to take all kitchen wet garbage including paper products, non-meat table scraps, coffee grounds and tea leaves (meat attracts dogs and other pests). Each alternate layer I would cover with hardwood ashes or ground agricultural limestone. Both oak leaves (tannic acid) and pine needles (at first acid and then neutral) tend toward the acid side. Most barnyard manure is neutral when rotted. Humus creates humic acid as it breaks down; rain and snow are slighly acid (carbonic acid, a very weak one) even without pollution. Granites differ, but some analyses indicate they do not change soil pH (acidity/alkalinity measure) as it breaks down but do supply potash (potassium) and trace elements.

If you want fast answers try a simple litmus paper test - it turns pink even in weak acids but won't show just how acid the soil is. If acid, add powdered limestone (dolomitic limestone is better as it also contains magnesium), hardwood ashes and bone meal. But you also need bulk since your soil is thin. Composted leaves are okay (mix ground limestone or wood ashes with them); so is compost. You could also use river bottom or swamp muck, partly-rotted sawdust, strawy manure, and grow your own green manure (buckwheat, rye grass). QLast year we had a very good garden in new soil on a farm property. We grew rows 25 feet long of strawberries for our first experience. The plants were a gift from a friend. We had some fruit but were told to expect more this year. How often should new plants be set out? What care do they need? Also, we had a good crop of potatoes in about 15 hills and green onions for the table. We want to know about growing yams - will they keep the same as potatoes? William A. Clute, Elmvale

AI assume you are growing your berry plants in a modified "matted row" system where runners are allowed to fill in between plants in a row. Once fruiting heavily, home garden plants may be kept for a number of years but usually four is the maximum for good fruit production. Remove only excess runners. Or you could grow in a hill system with plants 12 inches (30 centimetres) apart in two or three rows set 15 to 18 inches apart (28 to 46 centimetres); remove all runners. This is best for poor runnering cultivars (e.g., Red Rich). Fertilize annually in spring with 2 to 3 pounds of 6:24:24 (about 1,150 grams) to 100 square feet (9.3 square metres). That's about 100 feet or 30 metres of running row. Or do this in fall and in spring (now) apply about 1/4 pound (113 grams) ammonium nitrate per 100 feet of row. You may be lucky with your gift plants but it usually pays to buy nursery kinds certified virus free. When you replant, do so in a different area that is weed-free and, advises the Ontario Ministry of Agriculture and Food, in soil that "has not had a crop of strawberries, raspberries, potatoes, tomatoes, peppers or eggplants during the last four or five years . . . to avoid serious root diseases."

Water during dry spells; sprinkle overhead if a heat wave strikes when fruit is filling out and ripening. Yams (Dioscorea) can only be grown here under glass or in U.S. climate zone 7 (southland including northern Florida). Perhaps you mean sweet potatoes (Ipomoea batatus), a twining vine that is cousin to the morning glory. It is a warm season crop that may be grown in the warmest areas of Ontario with a greenhouse or windowsill start. Root cuttings and pot up, growing on a stake in pots till the weather gets really warm, usually not till June 15 or even later. They do not keep well. Vines go black at the first touch of frost and the juice ruins the tubers. Tubers rot in soil colder than 10C and don't grow at 15 1/2; 22 to 26 is good. Tubers must be cured at 28.3 C for 10 days, then stored at 12.8.

You can write to H. Fred Dale c/o The Life Section, Toronto Star, One Yonge St., Toronto M5E 1E6.

Toronto Star (ON)
FIN
LIFE, Friday, April 18, 1986 447 mots, p. C6

Trash expert says people lie about eating habits

(CP)

MONTREAL - MONTREAL (CP) - Americans throw out almost $12 billion (U.S.) of edible food each year - as well as a fair amount of cash, a leading American "garbologist" or garbage expert says.

Studies of U.S. trash also indicate Americans lie about their food and alcohol consumption, said William Rathje, a University of Arizona anthropology professor who has spent 12 years sifting through scientifically selected garbage.

Americans - if their garbage is to be believed - drink far more booze and eat more junk food than they admit to, Rathje told the annual meeting of the Grocery Products Manufacturers of Canada this week.

"You can eat only so many sprout sandwiches before you have to have a Twinkie . . . . Virtually everyone has this internal contradiction."

Although there are no specific studies to prove it, Rathje suspects Canadians have the same consumer and trash habits as Americans.

Wasted food

And he thinks much of the waste could be eliminated if consumers were better educated about what and how much to buy at the supermarket.

Rathje's studies indicate the average household in Tucson, Ariz., throws away 15 per cent of all the solid food it buys. This amounts to about $11 million (U.S.) a year for Tucson alone and $11.7 billion (U.S.) for the whole country.

Much of this waste is understandable - tiny leftovers, potato peels and the like. But a significant percentage is the result of buying more perishable food than they can use, he said.

"We find there's an incredible amount of edible food that's thrown away," he said.

Rathje, who has studied garbage cans of both the rich and the poor, finds waste patterns generally cut through class differences.

"But how much you cut off the vegetables has to do with your income. The higher your income, the higher up the asparagus stalk you cut."

Modern garbage

Rathje said we can learn about contemporary society through its garbage the same way archeologists sift through ancient refuse to learn about the past.

He said the first law of modern garbage is repetition: "The more repetitious your behavior, the less you waste."

When beef prices skyrocketed in 1973, Americans threw out three times more beef than they do now. His explanation: They over-bought and purchased cuts of meat that they didn't know how to cook.

"When consumers change their habits, that is when they get into trouble," he said, urging the grocery manufacturers to help educate the public.

Rathje said Americans also toss out a significant amount of money each year, especially at Christmas when envelopes of gift money get thrown out with the wrapping paper.

Toronto Star (ON)
FIN
LIFE, Friday, April 18, 1986 552 mots, p. C1

10 minutes to a perfect body

Virginia Corner Toronto Star

Long before the limousine arrives at 7.20 a.m. to take him to a Toronto television studio, Dr. Art Mollen has already gone for a 45-minute run and lifted weights for 30 minutes . . . and feels great.

Mollen - health and fitness expert, author, talk show host and syndicated newspaper columnist - describes his health and body with all the modesty of a Muhammad Ali: "I am in peak condition."

He's slim (5 foot 9 and 155 pounds); firm (with only 8 per cent body fat; the average North American male has 15 to 18 per cent, the average female 22 to 24 per cent); healthy (he doesn't smoke, drinks only one or two light beers a week and gave up red meat 12 years ago).

And, some might say, sexy.

Even though he's been on the road for the past four weeks, promoting his new exercise and diet book, The Mollen Method (Rodale Press, $19.95), Mollen hasn't neglected his daily exercising.

"It's just a priority in my life," says the 41-year-old Phoenix, Ariz., doctor, who has also managed to find time to run in 30 marathons and five triathlons.

"That's what people have to do. They have to make commitment to health a priority.

"Their physical well-being is their most valued possession in life and they should look at it that way."

The guy sounds like he could be a crashing bore; a fitness nut par excellence. What have you got in common with a man who pushes aside the sauce on his Dover sole in a gourmet restaurant, who says he "loves" dessert and then orders fresh fruit, and who exercises two hours a day when he's home?

But Mollen insists everyone can have something in common with him: "They have 10 minutes a day."

Ten minutes only, of daily aerobic exercise - whether jogging, bicycling, brisk walking, jumping rope, stair-climbing, using a miniature trampoline or a rowing machine, swimming, aerobic dance, hiking or cross-country skiing - is all it takes to keep the flab away, he says.

Mollen, who also wrote the book Run for Your Life (Doubleday, 1978) calls his 10-minute plan "the minimal addictive dose for a lifetime of health."

Combine that 10 minutes of exercise with his daily diet of salads, fruits, vegetables, chicken and fish, and in 30 days you'll not only be slimmer, you'll be "hooked into feeling better so that you'll want to stay on it," he claims.

So, what's so different about his approach from other exercise/diet programs?

"The Mollen method is pragmatic, simplistic, and it works," boasts the founder of the Southwest Health Institute in Phoenix, a divorced father of three.

He says some 10,000 patients have gone through the program in the more than 12 years that he's been using preventive medicine plus exercise and diet.

Reading the book is like meeting the turbocharged author. It's high on self-discipline and motivation. There's even a long-distance number you can call for a motivational message (1-602-BODY-486).

"In the book, I tap into every motivational button that I have tapped into in my patients," says Mollen, who was 25 pounds overweight when, at age 25, he decided to shape up.

Mollen is supremely confident that his way works.

"It comes close to being perfect."

Toronto Star (ON)
FIN
NEWS, Friday, April 18, 1986 204 mots, p. A7

Stolen bobcat found dead in garbage bag

Peter Cheney Toronto Star

A bobcat stolen from the Metro zoo last month has been found dead.

Wrapped in an orange garbage bag, the dead bobcat was discovered in a gully in Scarborough yesterday afternoon by a woman walking with her young niece and nephew, ending a month-long search for the missing animal.

The 6-year-old male bobcat was lured from its enclosure at the zoo's Canadian Animal Domain March 26. Zoo spokesmen said someone had cut a hole in the fence and enticed the animal outside with chicken meat.

Earlier this month, an unemployed Scarborough man was arrested and charged with the theft after several people told police the bobcat had been shown to them in a private home.

Charged with theft, possession of stolen goods and cruelty to an animal is George Gregory Macklin, 23, of Mammoth Hall Trail in Scarborough.

The bobcat's body has been sent to the University of Guelph for a post-mortem to determine the cause of death.

Darleen Johns, the woman who found the dead bobcat, said there was no sign that the animal had been beaten.

Johns said her niece and nephew, aged seven and ten, were extremely upset by the discovery of the body.

Toronto Star (ON)
FIN
NEWS, Friday, April 18, 1986 828 mots, p. A21

The Domesday Books: Every hide and pig

Richard Gwyn Toronto Star

"In Louth, the Bishop of Lincoln had 12 ploughlands taxable. The bishop now has in lordship three ploughs, 80 burgesses. One market at 29 shillings, 40 freemen and two villagers. Two knights have two ploughs and meadow, 21 acres. Woodland, pasture in places, 400 acres."

"If a widow have unlawful intercourse with a man, a fine of 20 shillings. If a girl, a fine of 10 shillings." - Quotation from the Domesday Books.

LONDON - No one is certain why William the Conqueror abruptly ordered the Domesday Books to be compiled in the midst of his Christmas festivities in 1085.

Historians once assumed that his intention was to assemble a taxation data base, which the Domesday Books certainly were. But some guess he merely wanted to know, down to its last details, about the odd offshore island he'd conquered and had become surprisingly fond of, although never as much as of his native Normandy.

All that's certain is that the Domesday Books were a stupendous accomplishment. They are the grandfathers of our modern censuses: In Britain, no census as comprehensive was done again until 1841. Our contemporary mania - worship almost - for statistics can be traced back to the detail contained in the books, so comprehensive and accurate because William had commanded that "not a hide or a pig be left out."

As stupendous was the speed of the operation. Commissioners gathered the information in eight months. A second team followed, "to shires where they were unknown, to check their predecessors' survey." Then two monks, working with sharpened goose quills in the Scriptorum at Winchester (then the capital), transcribed all this information into 2 million words that filled two huge books.

To make the parchment pages for the books took the hides of between 500 and 1,000 sheep.

If you travel to Britain this summer, you can see the Domesday Books at a 900th anniversary exhibition mounted at the Public Record Office in London. To learn more about medieval England, there's another exhibition - a Norman tent encampment with peasants tilling fields - in Winchester. In London, in July, there'll be a week of archery and jousting contests.

Far more fuss is being made about the Domesday Books than was made 20 years ago over the 900th anniversary of la bataille, as Williams' victory at Hastings is always referred to in the books.

Since then, tourists have discovered Britain, and Britain has discovered tourism. It's now a $26 billion industry here, attracting about 15 million visitors annually and creating 1.5 million jobs.

Those are exactly the kinds of statistics - dry in themselves, yet revealing the secrets of Britain today as a "museum society," in Prime Minister Margaret Thatcher's memorable phrase - that you can find in the Domesday Books.

Back in 1086, the climate in Britain was much warmer, about the same as central France today. The evidence for this is that the books record 45 vineyards, one as far north as Chester.

Slaves still existed then, about 30,000 in a population of around two million. But most peasants were freemen owning at least a garden plot of their own, and some as much as 30 acres.

Pigs were the main source of meat. Only the rich drank cow's milk. Honey, usually from wild bees, was collected widely to make mead (an alcoholic drink) and medicines. The rivers teamed with fish, but there was relatively little coastal fishing. (Porpoises were caught off Kent, for example.)

Overwhelmingly, Britain then was a society of villages, with any settlement of more than 500 reckoned as a town. Scarcely changed, that society continued until the early 1800s and the Industrial Revolution.

This is the other aspect of the Domesday Books that surprises and delights. They aren't museum pieces. They remain perfectly legal documents and even today are cited in court disputes over land titles and fishing rights.

More than 150 persons have been identified who can trace their ancestry directly back to individuals named in the Domesday Books. One of them is a Canadian, a Miss L. H. Robertson of Wiarton, Ont. One family, the Shirleys of Ettington Park in Warwickshire, have lived on the same land once occupied by a Domesday-era ancestor, a Norman retainer called Saswalo.

There is one other connection across the centuries. Today, many people view with foreboding the computer revolution that increasingly dominates our lives and that forces us to communicate more and more by numbers rather than by images and feelings.

The English of 1086 went through the same kind of culture shock. Domesday is the Anglo-Saxon for doomsday. An anonymous monk best described the public's mood when, not long after the books had been compiled, he compared them to "the sentence of that strict and terrible last account that cannot be evaded."

We don't worry these days so much about "the terrible last account." But we do worry that computers cannot be evaded.

Toronto Star (ON)
FIN
LIFE, Friday, April 18, 1986 710 mots, p. C1

In case of fire ... BUT BE PREPARED FOR CHILDREN'S FEARS

Lois Sweet

I awoke abruptly to the sound of breaking glass, shouts and cries. I ran to look outside. A man in his underwear was frantically making his way through snow drifts, trying to climb into a window engulfed in flames. A woman was screaming, "My baby, my baby."

I was shaking so much it was all I could do to phone the fire department.

The commotion woke up my daughter. I couldn't divert her from the noise, the crowd, the action. So I held her while we watched together.

It was the first time I saw a house fire; I'll never forget it. Nor will our daughter. She was 2 years old.

Somehow, I managed to get her to bed before the charred bodies of the child, his grandparents and a boarder were found and carried out.

But she knew instinctively that something terrible had happened.

You never know, can never predict, what children - especially children who are barely verbal - keep from such a traumatic experience. But there are signs.

For months after the event, she was fearful of little things. She had nightmares. She needed to be held a lot, constantly reassured that she was safe.

She never referred directly to the fire, never asked specific questions about it. When the subject came up - with neighbors, when the house was bulldozed - we tried to refer to it in as natural a way as possible, yet never hiding the truth.

Time healed, of course. People stopped talking about the fire. We moved to another city.

Then one day, I did something really stupid. It was a Sunday and we had a house guest. I'd just begun braising meat for dinner when the guest asked me to help her with something.

I left the room, forgetting to turn off the heat. Minutes later, the smoke detector went off. Flames were leaping up from the stove and on to the wall behind it.

Never have we acted more quickly. I got the children out of the house and to a neighbor's home. My husband managed to put a lid on the pan and phoned the fire department.

The kids were hysterical and I wasn't very calm, either.

But this time, the reaction was different. The children were older, of course, but more importantly, they saw that a fire could be controlled.

Having a smoke detector was one key, as was prompt and efficient action. Even though the crisis was over by the time the firefighters arrived, they were extrememly thorough.

The kids saw with their own eyes that a fire didn't have to be devastating. This was very reassuring.

More years went by and we moved again - this time to Toronto. Our daughter signed up for Brownies, but she immediately regretted it.

The leader, keen on fire prevention, used fear to make her point. She showed a frightening film about fire, then described fires in gory detail.

The nightmares returned. Our daughter refused to return to Brownies.

We pushed her, she complied, and, amazingly, the leader did it again, even though we had quietly spoken to her about the effect of her method. That was the end of Brownies.

This winter, a friend of my daughter spent the night with us. The 10-year-olds were in bed when sirens sounded. The house across the street was on fire.

This time, there was no hysteria. The two girls watched the fire from their prime seats. They chatted about the dangerous work of firefighters.

The girls told each other, very matter-of-factly, that no one could have survived such a fire.

They were right. The body of the sole occupant of the house - an elderly man - was eventually carried out on a stretcher.

"I've seen this sort of thing on television," said the friend excitedly. "I never expected to see it in real life."

Both girls were anxious to tell their friends about the fire. From her reaction, I thought perhaps our daughter's old fear was gone - that she'd become reconciled with one of life's twists of fate.

But for weeks after, she'd quietly ask me if I'd mind sleeping with her. "I'd just feel more secure," she'd say.

Toronto Star (ON)
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ENTERTAINMENT, Monday, April 21, 1986 360 mots, p. B3

It's as good as it looks

Jack Miller Toronto Star

Antoine's is a little jewel box of a formal restaurant on the north edge of the Forest Hill village area.

A visit there is like a step back in time to the dining room of an old-style upper-society private club. The touches are everywhere - tapestry flanking the entrance, old pendulum clocks, a big gleaming 1930s Westinghouse console radio, mirrors, muted colors, little candle-like lights, clusters of cameos among the dark landscape paintings on the walls, even a silver bud vase holding the flower on each table.

The place is small, but the management has kept it feeling roomy and comfortable by restricting the number of tables. We found the service attentive without being intrusive.

The house pate (smooth and rich with black pepper topping) and a light salad are included with all entrees, so we passed on other starters.

For a main dish, my wife ordered Provimi calves' liver ($13.25), served with sauteed onions and a wine sauce. It was cooked exactly as ordered, no pink showing yet still moist (although this serving had its share of gristle). The sauce added a sweet spice to both taste and aroma.

I opted for medallions of beef filet done with peppercorns and cognac ($14.95). The sauce was rich, the peppercorns sharp, the meat perfect.

On both plates, vegetables were cut small, ideally cooked and nicely arrayed, with the Parisienne potatoes especially good. The servings were enough to satisfy but not overly filling, and they arrived blazing hot.

Desserts (two for $6.20) were a floating island (a soft meringue adrift in a sweet sauce) and profiteroles (arranged in a swan shape). The bill, including one $4.50 glass of house wine and tax but not tip, was $43.90. - Jack Miller

The Star's daily restaurant review

TABLE FOR TWO Antoine's 553 Eglinton Ave. W. 483-8161 French cuisine; seats 40; entrees $12.75 to $17.95 (minimum charge $9.95 per person); open for dinner only, 5.30 to 10 p.m. Monday to Saturday, closed Sunday; full licence; cigars not allowed; easy wheelchair access (but washrooms downstairs); reservations recommended; takes major cards.

Toronto Star (ON)
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LIFE, Monday, April 21, 1986 885 mots, p. D1

Pregnant and pure

Leslie Fruman Toronto Star

They care for themselves and their unborn babies in ways that mothers before them never even considered.

They are the pregnant-and-pure set: intelligent, concerned, some almost obsessed with having the perfect baby. They'll throw away their nail polish, let their hair roots go dark, and shun all forms of caffeine if they hear that these things could possibly be harmful to the baby they are carrying.

They are usually educated career women who are having children while in their 30s, and they are more aware of the risks, more in tune with the latest reports, studies and books.

"The whole issue of pregnancy is so much more public now than it ever was," says Karon cc West, director of childbirth education at Women's College Hospital.

Many women face pregnancy as a challenge of eating right, thinking right and feeling right about that baby inside. For some it becomes an exciting project.

No regrets

Talk to today's pregnant woman, and you'll likely hear a story. Some things she thought she couldn't be "too careful about" while she was pregnant may sound extreme; but many women have no regrets about the sacrifices they made to offer their children the best chance at health that was physically and mentally possible.

Take the woman who wouldn't wear nail polish. At the time she believed, though she now can't remember why, that toxins in the polish would somehow seep through her nails into her skin, through her bloodstream, and to the baby. (Not even a remote risk in nail polish, experts say.)

Another woman reports that when her boots needed waterproofing she had her husband do the spraying. Those nasty chemicals made her run the other way. She also refused to see any movies with violence in them because she had a feeling the baby might get "negative vibes" from the screen and become upset.

(West says that it is unknown how stresses on the mother will affect the baby - women who have high-risk pregnancies and are under tremendous stress have similar babies, tempermentally, to those of women who have easy, calm pregnancies.)

One woman tells of holding her breath while she poured toilet bowl cleaner into the toilet to avoid inhaling what she thought might be potentially harmful fumes. (Used normally, household cleaning products pose no risk, a spokesman for the Hospital for Sick Children says).

Sharon Klinghoffer took time out during the day to stroke her stomach and talk to her baby when she was pregnant. Today she maintains her son is a happy, calm child because of this extra attention she gave him in the womb. (Experts disagree widely on claims such as these.)

Ricky Fitzerman raided the library, read everything available, and played her pregnancy by the books.

"I took really good care of myself," she says. "I ate lots of salads, cut down on salt and sugar, and stopped drinking alcohol completely. When I started to get stretch marks I bought vitamin E capsules because someone told me it would help with the stretch marks. I actually punctured the capsules and rubbed the oil on my stomach. It was a bunch of baloney. It didn't help at all."

Fitzerman is a real estate agent who worked while she was pregnant but also excercised. She stopped drinking coffee completely, started to swim and skied all through her pregnancy. Her husband took up the cause, too.

"If I got up at 4 a.m. with a backache, he got up and gave me a massage. Or we had hot chocolate together. He wanted to be involved," Fitzerman says.

Nancy Nixon was a pack-a-day cigarette smoker. When she heard a doctor on the radio saying that he wanted to charge pregnant women smokers with child abuse, she butted out her last cigarette until after the birth of her child. She became a very informed pregnant woman.

"My husband and I had been married for eight years before I became pregnant, and we were used to a carefree lifestyle," says Nixon. Before, she drank socially, drank lots of coffee, skipped breakfasts. "Everything changed. I hated milk but I drank it, I stayed away from red meat and ate more fish and liver even though I don't really like them. I read everything I could find.

"I felt I had to do the best I could for my baby. I even insisted that my husband not smoke around me."

West says that today's pregnant women are more conscious of health and environmental risks, and though that is good, it can also have a negative effect.

Blaming mother

"There's a great deal of commercialism surrounding pregnancy now with all the books and products available, and there is a search for a perfect baby. This can lead to mother-blaming and in some cases that's just not fair. Pregnant women must be sensible and responsible, but they shouldn't be made to feel guilty about every little thing."

West says that women should look at their inner strength and stop relying solely on experts. But being cautious is not wrong, she says.

"There are many new concerns with environmental pollutions and new technology in the workplace," says West. "We just don't know what the long-term effects will be. In some ways it's certainly true that women can't be too careful."

Toronto Star (ON)
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LIFE, Monday, April 21, 1986 1049 mots, p. D1

She's an author full of surprises

Cathy Dunphy Toronto Star

In a Toronto hotel room, well-stocked with three big bottles of her drink - Coca Cola Classic - Rita Mae Brown is full of surprises. Her accent is pure Scarlett O'Hara and her bright brown eyes widen as a warning when she's about to say something outrageous.

Most people would never guess this slight 41-year-old in the bright blue angora sweater is a writer, a feminist and a lesbian whose name and love life has made headlines.

She lived with and loved tennis champion Martina Navratilova. And she was publicly humiliated five years ago when Navratilova called a press conference telling the world that she was through with the lesbian lifestyle and that the woman by her side was going to lead her to the straight life.

But when Brown created a funny, reckless, wild and wise lesbian named Molly Bolt in her novel Rubyfruit Jungle, she launched a fictional heroine as gutsy as J. D. Salinger's Holden Caulfield - and one admired by both lesbian and heterosexual women.

In Toronto on the first stop of a hectic book promotion tour - 25 cities in 30 days - the kind, says Brown, where "you start out in a limo and they bring you home in a para-medical wagon", it's evident there's a lot of Rita Mae Brown in Molly Bolt but there's also a lot more to Brown than Molly Bolt.

Brown was part of the groundswell of young idealists protesting racism in the United States in the early '60s; she was one of four who founded the first campus homophile association in 1968 at Columbia University (even then, two of the founders used pseudonyms when announcing it); she was one of the first women to actively promote feminism and helped found the first women's centre in New York city.

But because she was lesbian, she says, she was always pushed aside when the cameras and the reporters showed up.

Even Rubyfruit Jungle, which she wrote when she was 27, was rejected by every publishing house in New York City. It was finally published by a small firm and sold mainly by word of mouth.

"I was fated to have this little literary career - which means some attention and no money," she says now.

But three years after it was first published Bantam picked up the book and Rubyfruit Jungle has sold close to half a million copies for them.

"It gives me a certain amount of malicious pleasure that it's still in print," says Brown. "It was fun because I kind of lapped all of them on the track. I always want to relish my victory."

She has a ring engraved 'I have fought the good fight', referring to the Biblical passage of fighting and staying the course. But now she is weary of the lesbian writer tag.

Brown says, "I will be called that until I'm a very old lady, until I'm no longer sexually desirable. I'm one of the few women who wants to get old and who wants to look old because I realize my freedom will come with age - my freedom from this albatross."

Her latest book, High Hearts, is all about a heterosexual love so strong that the heroine disguises herself as a man to fight beside her husband in the Civil War.

In High Hearts (Bantam, $21.95) Geneva Chatfield cuts her hair and her ties with family and discovers war is not as horrible as it is thrilling.

Obviously, this is not a typical Southern saga about towering passions and three generations of families.

"I am me and I write about all things. I don't mean to be arrogant but I have no fear of any subject matter. And I deplore the way this war has been romanticized because I live where it is still part of your daily life," she says about her home in Charlottesville, Virginia, a county filled with horse farms and monuments to the Confederate dead. "It's never distant to someone born south of the Mason-Dixon line. It's not far away to me at all."

There the past is so all-present, Brown says, that (third American president) Thomas Jefferson is "like a neighbor I just missed. Everytime I turn around I'm in a house he built, sitting on a chair he made."

She's lived in New York and Los Angeles, but Brown is a Southerner by preference and outlook. She was raised in a part of Florida so backwards even Georgia looked good. At 18 she left home for New York. And, yeah, this all should sound familiar to Rubyfruit Jungle readers, Brown admits with a huge laugh.

"Poor mother, she was mortified. I took the worst qualities of my mother and made her the mother in Rubyfruit Jungle," says Brown in her best Southern front-porch drawl. "Mom, like all human beings, was a mixed bag. She could be mean as a snake when the mood struck her, she could just be right evil. On the other hand she could turn around and talk a dog off a meat wagon, she was that charming."

And now that she's getting older - "I was born November 28, 1944," she announces in a triumphant voice and with flashing eyes, "On my 40th birthday (actress) Margot Kidder was my birthday present. She flew in from L.A. and had a big red bow and popped out." And life is getting better. Even that well-publicized break-up with Navratilova had its good side, she says.

She was horrified when the press, knowing about the break-up before she did, swarmed over her lawn, tapped at her windows and demanded her reaction.

"This was one of the worst times in my life because I truly loved her. I couldn't believe she left me," she says of the woman she now says is "like a sister to me. Now that my family's dead she's really in a way all the family I have. And I think she cherishes me too. "You know after you are 40, you get the face you deserve. I look at people who are middle-aged or older and I realize that every single one of these people has lost something, that they have lived through pain. To me, they're all kind of heroes."

Toronto Star (ON)
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ENTERTAINMENT, Tuesday, April 22, 1986 352 mots, p. E2

Filice's chef generous

Jacqueline Swartz Toronto Star

Filice, a cozy, rustic looking Italian restaurant with wood beamed ceilings, is tucked into a shopping plaza on Eglinton Ave. W. It's a restaurant that's popular with Italians and that says a lot about it.

A knowledgeable waiter helped us navigate the extensive menu.

We started with the house antipasto ($4.50) that included lightly marinated peppers, eggplant and mushrooms; olives, prosciutto and mozzarella cheese. With it we had bruschetta ($2.50), toast drizzled with olive oil and topped with chopped tomato, parsley and garlic.

Following the waiter's advice, we had green fettuccine with seafood ($9.50). The homemade noodles, al dente, served as a tasty backdrop to the fine shrimp, clams, crab and squid that were enhanced by a chunky fresh tomato sauce. This outstanding pasta was more than enough for two, and the waiter served it on separate plates.

We were less pleased with a slightly tough veal piccata ($9.95), sauteed in butter and flavored with lemon. But like every other dish we tried, it came in large portions, served with boiled potatoes and broccoli.

Chicken diavola ($10.25) was a half-chicken expertly sauteed with garlic, lemon and wine. The meat was tender, and the light sauce was savory.

The menu listed only a few Italian ice creams in the dessert category. But our waiter came up with a tempting inventory including carrot cake and zabaglione. My partner tried the latter ($2.75) and found it sweeter than usual; the marsala and egg taste seemed weighed down by the sugar. My homemade riccota cheesecake ($2.75) was a winner. Topped with blueberry sauce, the riccota had an appealing homemade taste, as did the crumb crust. With a half litre of house wine ($6.75), tax and tip, our enormous meal came to $58.80. - Jacqueline Swartz

The Star's daily restaurant review

TABLE FOR TWO Filice's Ristorante 1741 Eglinton Ave. W. (just east of Dufferin) 789-0798 Open Monday to Thursday noon to 11 p.m., Friday from noon to midnight, Saturday 4 p.m. to midnight; licensed; takes major cards; entrees $4.95 to $19.95.

Toronto Star (ON)
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FOOD, Wednesday, April 23, 1986 1740 mots, p. C1

Pecking order A guide to Metro's best chicken

David Kingsmill Star food writer

The butcher holds up a chicken for your inspection. "The best chicken anywhere," he says flatly. "It's a free-range chicken."

The words "free-range" are almost magical. They conjure up visions of contented chickens plucking seed from the barnyard gravel, juicy, unadulterated meat, crispy skin - a Sunday roast to end all Sunday roasts.

If the butcher says it's a free-range chicken, count yourself lucky - lucky because there's a very good chance you are in Barbados, enjoying the sunshine as well as the great chicken. Down there, they have free-range chickens. They have free-road chickens, too, and free-beach chickens. They're everywhere, they're everywhere.

But if you are in Metro and the butcher tells you he's selling you a free-range bird, count yourself extremely lucky, tell no one about your discovery and telephone me with the address right away. Or be fairly certain that the butcher is fibbing.

It would be easier for Moammar Khadafy to take a White House tour than for you to get a free-range chicken at any Metro supermarket or butcher shop. To all intents and purposes, there ain't no such thing any more. Enormous demand, economics and the weather have seen to that. (Okay, okay, there are still a few farmers who raise true free-range chickens but they produce them only in the fall after allowing them to range all summer outside. And then there are the farmers who let birds pluck and cluck inside a heated barn in winter and peck from the ground what they throw them, and still call them free-range. The price of freedom for either of these is high.)

"Chickens never see daylight," one expert says of the chickens that come into processing plants from farms all over Ontario, Quebec and the United States.

But it's true that some chickens in Metro are better-tasting than others. The ordinary white supermarket chicken in the plastic bag does not come close in taste, for instance, to a kosher chicken - one slaughtered and prepared according to the ritual laws of Orthodox Jewry. And as it turns out, the reason for this lies in the way the chicken is processed.

The truth is, all chickens are not created equal by processors. And there is increasing hope for chicken lovers in Metro.

Last October, Marks & Spencer began stocking what it calls "the better bird." At the time, Roy Speedman, the Marks & Spencer executive in charge of foods, declared: "None of the chicken we've found in the marketplace meets our quality standards." Paul Whitlock, a Marks & Spencer food technologist from England, added the key words in describing everyone else's chicken: "It's stringy, dry and missing a lot of flavor. The damage is done in processing."

What Marks & Spencer did was not, as it turns out, new for a supermarket. Loblaws had been stocking - and still does - Swiss Chalet brand chickens that are processed in almost the same way as Marks & Spencer's "better bird." What they have in common is a processing technique that is not only not new, it's the way all chickens were processed until about 20 years ago - "air-chilled" as opposed to "water-chilled."

Harvey Stork looks over his half-glasses with a smile on his face and swears the chicken business is lousy; marketing boards, quotas, competition to find chicken farmers, he says, and he's not the only small processor to say it. Stork has been in the business since 1943 and his family has been running A. Stork & Sons Ltd. since 1914 from the historic market building on Queen St. W. It may be a lousy business for Stork, but it's great for you and me.

Chickens - head and feet still attached - hang in a row on the west wall in the small retail shop at the front of his shop. Stork does very little retail selling, depending mainly upon wholesale restaurant sales that include Toronto Swiss Chalets and Winston's. But what retail he does is from the Queen St. W. shop alone and what hang in the small shop are only a few of the 7,000 to 10,000 chickens processed daily in the back. These are the air-chilled better birds, and they look plump, dry and yellow.

Here's what happens: Live chickens are delivered to the back door by truck. They are hung by the feet on a conveyor, killed and bled. This happens at all plants. The birds, still on the conveyor, are immersed in a tank of water heated to 123 degrees Fahrenheit for two minutes and then straight into a chute lined with a hundred or so rubber fingers. The water loosens the feathers and quills; the rubber fingers pluck the birds.

Stork says this is the first difference. In other plants, the birds are put through a tank in which the water temperature is higher - about 139 degrees - before being plucked. It's called a "hot scald." At 123 degrees the thin outer skin called the epidermis remains, which is why his birds are yellower than the white supermarket birds, Stork says.

The chickens are then eviscerated on an assembly line overseen by a government inspector, and rinsed out.

At this point, the Stork birds are put into a chilling room where the temperature is 38 degrees Fahrenheit. This is the air-chilling. In most plants, the birds are immersed in cold water to lower the temperature quickly. This is water-chilling and, according to Stork, "water does things to the texture."

Marks & Spencer puts it more bluntly in its official press release: "This causes the chicken to absorb water weight and the meat to toughen." Whitlock adds: "When you buy a chicken in a plastic bag and it's floating in a pool of pink liquid, you know that each

drop of juice represents a loss of flavor and nutrients."

Stork agrees. The secret, he says, is keeping the birds as dry as possible. Water-chilling has at least one advantage for supermarkets, Stork adds: "As long as you keep the bird moist, blemishes won't show."

Marks & Spencer chickens are processed in much the same way as Stork's, says Speedman, with one difference: The store offers packages of cut-up chicken as well as whole chickens. The processor cuts the breasts, wings, thighs and drumsticks only after rigor mortis has gone out of the bird. "If you cut the bird right after killing," says Whitlock, "the meat tightens. Then when you cook it, it becomes tough."

Kosher butcher

Food experts have long advocated buying chicken from a kosher butcher. The reason, it turns out, is again in the processing. But not for the same reason advocated by Stork and Marks & Spencer, according to the president of Toronto's only kosher processor.

Isaac Jesin is president of Chai Kosher Poultry Processors, which will soon be the only federally inspected kosher chicken processor in Ontario. (At the moment his plant is located in Kensington Market under the name St. Andrew's poultry, but within a week or two he will move to 115 Saulter St. in the Toronto harbor area.)

Jesin says the taste of kosher chicken is better because of the water. But in this case, it's the temperature of that water.

Just before it is plucked, a kosher chicken goes through an ice-cold bath, very close to 32 degrees Fahrenheit. After evisceration, it is again placed in ice water for 30 minutes, salted (koshered) for one hour, then flushed with equally cold water three times.

The warm and hot scalds at other plants take away the taste, he maintains. But, in the end, when the kosher chickens come to the end of the line and are boxed, they're put in a refrigerator. In short, they wind up in an air chiller, too.

Using a hot-scald method and water-chilling the birds after processing is economically better for the processor; the largest chicken plant processes 160,000 chickens a day using the water-chill method. Stork can process 7,000 to 10,000 a day, and Jesin processes about 13,000 a week.

Regardless, it all comes down to taste. And that judgment was a task I took on with particular zeal.

It started last November when I had my first Marks & Spencer chicken and it has become a once-a-week ritual since. There's no question these birds have a far superior taste and texture when compared to a regular, chicken-in-the-bag supermarket bird. The skin crisps up beautifully, the meat is juicy and plump. The average whole chicken is about $5, or $3.99 a pound. Breasts go for $6.79 a pound, wings $3.79, thighs $4.99, drumsticks $4.99 and skinless boned breasts $12.99. These were the most expensive birds.

To test the best kosher bird, I was directed down a feather-strewn alley in Kensington Market to a steel door at the end with no sign. This was the St. Andrew's retail poultry store at the end of St. Andrew St. and, unless someone points you in the right direction, you'd probably miss it. But unless you get there soon, it will have moved to Saulter St. and you will be out of luck because it won't be a retail operation; you'll have to buy at retail prices from a kosher butcher, which will be more than the chickens I bought wholesale at $1.48 a pound.

The St. Andrew's chicken was very, very good - slightly better-tasting than the Marks & Spencer chicken - plump, juicy and tasty, with the crisp skin that marks a fine fowl.

Ultimate chicken

The ultimate chicken, however, was from Stork. With no exception, the first bird I had from there, straight off the line, became the best roast chicken I have ever had. Subsequently, I have bought three others. The second one was not really better than the Marks & Spencer bird. The next two, however, were superb. On Monday, the roasters were selling for $1.29 a pound. The chicken from all three places has one thing in common - good taste. If you have never had a kosher chicken, a Stork-processed bird or a Marks & Sparks clucker, you will never know what a great-tasting roast chicken is, and you will be forever content with the supermarket varieties. But if you love food, you should torture yourself and get one of these; and then judge all other chickens by it.

Toronto Star (ON)
FIN
FOOD, Wednesday, April 23, 1986 1692 mots, p. C1

Pecking order Here's a chicken for every pot

Mary McGrath Star home economist

Chicken isn't just for Sundays and holidays any more. New ways of raising, processing and marketing it have changed all that. Now there really is a chicken for every pot.

Besides its wonderful taste, chicken is popular because of its low cost - compared to many cuts of beef - and because it's low in fat. Health and Welfare Canada says 3 1/2 ounces (90 grams) of roasted chicken has 122 calories and 3 grams of fat. The same amount of rump roast, a relatively lean cut of beef, has 285 calories and 21 grams of fat. And chicken is versatile. You can roast it, fry it, boil it and broil it. You can stir-fry it or cook it in a foil packet when you want a healthy and quick dinner. If you're tired of topping it with barbecue sauce, try pasta sauces or sauces made with curry powder or herbs. If you're adventurous, try enchiladas or one of the new warm salads that feature smoked chicken and cheese. This is one meat as comfortable at the kitchen table as at a posh party. Apricot-Glazed Chicken This glaze is from Chicken! Chicken! Chicken! (Whitecap Books, $12.95), by Lynn Mendelson, a Toronto special education teacher. Preparation time: 15 minutes Baking time: 1 hour 2 2 1/2-lb (1.25-kg) fryers, quartered Salt and freshly ground black pepper 1 tsp onion powder 1 tsp garlic powder 1 cup apricot preserves or jam

1/2 cup chili sauce

1/4 cup red wine 2 tbsp soy sauce 2 tbsp liquid honey

1 tsp finely chopped fresh ginger root Preheat oven to 350 degrees F. Put chicken, skin side up, in a roasting pan. Season with salt, pepper, onion powder and garlic powder. Combine preserves, chili sauce, wine, soy sauce, honey and ginger in a bowl, then spread evenly over chicken. (If you like a crisper skin, let chicken cook 15 to 20 minutes and then spread with apricot mixture.) Bake 1 hour total, basting occasionally with sauce. Transfer chicken to a heated serving platter. Makes 6 servings, about 362 calories each. Wok-Fried Chicken With Mushrooms Busy cooks welcome recipes for healthy meals that can be whipped up quickly. Chicken is used a lot in wok cooking because it's a good mixer and doesn't needs the hot oil tenderizing Chinese cooks use on beef before stir-frying. This recipe is from The Key To Chinese jCooking (Knopf, $27.50), by New York cooking teacher Irene Kuo. Preparation time: 30 minutes Standing time: 30 to 60 minutes Cooking time: 5 to 6 minutes 1 lb (500 g) sliced uncooked chicken breast

1/2 tsp salt 1 tbsp dry sherry 1 large egg white 1 tbsp cornstarch Vegetable oil

1/2 cup sliced bamboo shoots

1/2 lb (250 g) sliced fresh mushrooms 2 quarter-size slices peeled ginger

1/2 tsp salt 1 tbsp light soy sauce* 2 tsp cornstarch dissolved in 2 tbsp chicken stock

2 tsp Oriental sesame oil* *

To make velvetizing mixture for chicken, put meat (about 4 boned chicken breast halves) into a bowl. Stir in salt and sherry. Beat the egg white until the thicker part is completely broken but not frothy or the coating will puff and disintegrate. Add egg white to chicken, sprinkle in the cornstarch and mix well. Add a tablespoon of oil and stir until smooth. Let chicken sit in mixture for at least 30 minutes before cooking, so the coating has time to adhere to the meat. Do not refrigerate.

Rinse and drain sliced bamboo shoots. Wipe mushrooms with a damp paper towel; dry and slice them. Heat a wok or large, heavy skillet over high heat until hot; add 2 tablespoons oil, swirl and heat 30 seconds. Scatter in bamboo shoots and stir rapidly for about 1 minute to evaporate the moisture and eliminate the canned odor. Lower the heat if necessary to prevent scorching. Remove to a plate.

Dry the pan, add 2 tablespoons of oil, swirl and heat over high heat until hot. Toss in ginger slices and press them against the pan. Remove ginger, add mushrooms and stir rapidly for 30 seconds or until their color brightens. Add bamboo shoots and 1/2 teaspoon salt; stir briskly with mushrooms for 1 minute. Add chicken and stir to mingle well. When chicken turns white, add soy sauce and stir briskly to season evenly. Pour in cornstarch mixture and stir until contents are smoothly coated. Add sesame oil, flip the contents a few times, and pour into a hot serving dish. Serve with rice. Makes 6 servings, about 131 calories each.

* A light sauce with a clear brown color and beany aroma. Used in delicate dishes. * * A light brown, aromatic oil made from sesame seeds. Chicken Broth Once you discover how easy it is to make homemade broth for soups and sauces, you may never want to go back to the canned kind. This recipe is from The Classic Cuisines (Dodd, Mead & Co., $13.95). Preparation time: 15 minutes Simmering time: 3 hours 1 4-lb (1.8-kg) chicken plus additional backs and necks if possible 12 cups water 1 whole clove 2 onions 2 carrots, sliced 1 parsnip, sliced 3 celery stalks and leaves, sliced 3 leeks or 6 green onions, sliced

2 tsp salt Rinse chicken and split in half. Combine in large kettle or stock pot with the water. Bring to a boil and skim the fat. Stick the clove in an onion and add all vegetables and the salt to the kettle. Bring to a boil again. Cover loosely and cook over low heat for 3 hours. Remove chicken and use in other dishes. Strain broth and remove the fat. Makes 7 cups, about 53 calories each. Garlic Soy Chicken Wings Until sauces like this one came along, chicken wings were often tossed into the stock pot. Now they are something special. Preparation time: 20 minutes Baking time: 1 1/2 to 1 3/4 hours 3 lb (1.36-kg) chicken wings Salt and pepper

1/4 tsp garlic powder Paprika Sauce: 2 cloves garlic

1/2 cup soy sauce

1/4 cup ketchup or chili sauce cup packed brown sugar 2 tbsp vinegar

3/4 tsp ground ginger

1/4 tsp chili powder Preheat oven to 400 degrees F. Cut wings in two if serving as hors d'oeuvres. Discard wing tips. Sprinkle wings with salt, pepper, garlic powder and paprika. Bake in a single layer for 35 to 40 minutes. Transfer to a casserole and lower oven setting to 325 degrees F. Drop garlic cloves into a processor fitted with a steel blade and process until minced. Add remaining ingredients; process to blend. Pour sauce over wings. Cover and bake about 1 hour, basting occasionally with the sauce. Makes 8 2-wing servings, about 127 calories each. Chicken Liver Pate Chicken livers are something a lot of cooks overlook and it's a pity, because they are tasty in pates or spreads. Preparation time: 25 minutes Baking time: 1 1/4 hours cup whipping cream 2 eggs 3 tbsp brandy (optional) 4 tbsp all-purpose flour

1/2 tsp salt 1 tsp black pepper 1 tsp ground allspice

3/4 tsp ground ginger 1 lb (500 g) uncooked trimmed chicken livers 1 medium onion, peeled and chopped

8 slices side bacon Preheat oven to 325 degrees F. Measure all ingredients except bacon into a bowl. Process in small portions, in a food processor or blender. Stir portions together until well mixed. Line a 1 1/2-quart pate mold, casserole or loaf pan with uncooked bacon slices. Add pate mixture and cover with a double thickness of regular-strength aluminum foil. Seal tightly and set in a larger pan. Fill with 2 inches of boiling water. Bake for 1 1/4 hours or until knife inserted in centre comes out clean. Cool to room temperature, then refrigerate covered. To serve, run a knife around the inside of mold and turn pate out on a flat surface. Remove bacon slices. Refrigerate and keep pat covered. Serve with crackers or french bread. Makes 16 servings, about 97 calories each. Oven-Fried Fried Chicken This oven-crisped coating is easy on the waistline. Preparation time: 15 minutes Refrigeration time: 10 minutes Baking time: 1 hour

1/4 cup all-purpose flour

1/2 tsp salt

1/2 tsp ground sage

1/4 tsp pepper 1 small chicken cut in 8 pieces

1/2 cup buttermilk 1 cup crushed cornflakes

1/4 cup butter, melted Combine flour, salt, sage and pepper in a shallow bowl. Turn chicken pieces in mixture until well coated. Pour buttermilk into a second shallow bowl. Dip chicken pieces in buttermilk, then roll in cornflakes. Place on a rack in a shallow baking pan. Refrigerate 10 minutes and preheat oven to 375 degrees F. Drizzle butter over chicken pieces. Bake 1 hour, turning occasionally, or until chicken is tender when tested with a fork and coating is crisp. Makes 6 servings, about 206 calories each. No-Pot-To-Wash Chicken Dinner Make-ahead packets of chicken and vegetables are a quick supper. Preparation time: 15 minutes Baking time: 15 to 20 minutes 2 chicken breast halves, boned and skinned 1 small zucchini or carrot, thinly sliced 1 small onion, finely chopped

1/2 cup chopped fresh or drained canned tomatoes Pinch each: dried basil and thyme leaves

Salt and pepper Preheat oven to 325 degrees F. Tear off two 14 x 12-inch sheets of regular-weight aluminum foil. Place each chicken breast half near centre of sheet. Top with half the zucchini, onion and tomatoes. Sprinkle with basil and thyme. Season with salt and pepper. Seal packets tightly, allowing a little room for steam to form. (Recipe can be prepared in advance to this point and refrigerated until mealtime.) Place packets on a baking sheet and bake 12 to 15 minutes. Check one package to see if chicken is ready. Serve in foil packet or transfer to dinner plate. Makes 2 servings, about 164 calories each.

Recipes in this story were tested and adapted by Star home economist Mary McGrath in The Star Test Kitchen.

Toronto Star (ON)
FIN
LIFE, Wednesday, April 23, 1986 383 mots, p. C7

Vitamins not proven as cancer deterrents

from The Los Angeles Time

Vitamin supplements, beta-carotene and vitamin A have been linked with cancer prevention, but there now are doubts about their protective effect, says a member of a cancer epidemiology research team at State University of New York in Buffalo.

"Studies do not support the idea of self-prescribing vitamin and mineral supplements to prevent cancer," says James Marshall, speaking of human diet and cancer studies based on food consumption.

However, certain foods, particularly those containing vitamin A and carotene, which is converted in the body to vitamin A, have been identified as having a protective effect.

"We don't know what is doing the work, but something is happening," Marshall says. Vitamin A and carotene are found in high amounts in fruits and vegetables and in lesser amounts in animal products such as milk, meat and eggs.

At a recent seminar on pills versus food, sponsored by the California Dietetic Association and the Dairy Council of California, Marshall told dietitians that vitamin and mineral supplements can fail to have any effect because pills do not duplicate the combination of nutrients found in foods.

"While recommendations regarding diet and cancer are probably the best we can come up with at this time, they aren't gospel," he says. "It is quite possible that nutrients relative to cancer have yet to be identified. It's also possible that nutrients found to inhibit certain growths could induce others."

So far, the link between diet and cancer is not fully understood. Marshall says diet may be responsible for 20 per cent to 35 per cent of cancers, although some experts extend the range to 70 per cent. Tobacco, a known cause of cancer, takes the blame for 30 per cent of the risk.

Some studies show that fat may increase the risk of cancer, but these studies have not been completely convincing.

"We still don't have evidence that meat consumption is associated with cancer risk," Marshall says. "A few studies have shown that beef has a protective effect on both the colon and gastrointestinal tract. A direct link is still to be proven."

Controlled studies performed by Marshall and his colleagues have shown an increased incidence of cancers of the mouth, esophagus, cervix, bladder, larynx and lung among people with a low intake of carotene-rich foods.

Toronto Star (ON)
FIN
FOOD, Wednesday, April 23, 1986 428 mots, p. C7

It's time to stock up for barbecues

David Brown

Warm weather often turns our thoughts to barbecuing choice beef loin steaks. But as soon as the weather heats up, so do steak prices. Fortunately, an understanding of why this occurs, plus some strategic planning and creative carving, can substantially reduce your costs.

Dressed beef prices in Canada are subject to the law of supply and demand, and prices are very difficult to predict.

But there are seasonal price fluctuations for certain cuts, which are easier to forecast and take advantage of. This is a supply-and-demand situation as well, but on a different level. Generally, roasts are more popular and costly in cold weather, while steaks are more expensive when it's warm.

Long loin

The greatest price variation occurs with the long loin. This section is about one-sixth of a side, or 45 to 60 pounds by weight. It contains the sirloins, T-bones, porterhouses, strip loins and fillets, all of which are excellent on the barbecue. With the arrival of warm weather, the cost of long loins skyrockets at the wholesale level, then levels off for the summer. When fall arrives, prices drop almost as quickly.

The ideal strategy is to load up your freezer for the summer in late March. Prices have already started to rise, but they won't peak until early June, so you still have time to stock up.

Either buy the steaks individually during specials or get a long loin freezer order. (Note that a cutting loss of 25 per cent in fat, bones and shrinkage will increase your freezer order's cost per pound by one-third over the pre-cut price.)

Ask your butcher shop or supermarket to freezer-wrap your steaks and then flash-freeze them for you. If you have to freeze them yourself, do this as quickly as possible; the meat will keep better.

Place the steaks in the coldest part of your freezer, the bottom. Shingle them to allow the cold air to circulate and freeze them faster. Once the steaks are frozen solid, shingling is no longer necessary and they can be stacked.

Other options

There are other excellent options besides loin steaks. Just as seasonal fluctuations are now forcing up the price of long loins, chucks and hips are coming down because these cuts aren't as popular in warm weather. Next week, we'll look at how 30 seconds' work can get you gourmet barbecue cuts from a blade steak. * David Brown is president of Meat Consultants International Inc. Write to him c/o The Food Section, Toronto Star, One Yonge St., Toronto M5E 1E6.

Toronto Star (ON)
FIN
FOOD, Wednesday, April 23, 1986 301 mots, p. C3

Savory Japanese soup a delicate dish

Jehane Benoit

In many countries, soup still means a large soup kettle filled with meat, vegetables, macaroni and many other good things. Down through the centuries, it has represented an invitation for the whole family to sit around the table, along with a good loaf of bread, a tasty and nourishing piece of cheese, a basket of fruit. How many great painters, through the centuries, have painted just such a table to please our eyes? Or perhaps they were simply hungry and dreaming of such fare. I am convinced that we should return to such soup meals, be they for noon or suppertime. And they're a good way to help out a tight budget. This microwaved soup is delicate, savory and elegant. Japanese Suimono Broth 1 lb (500 g) chicken wings 3 tbsp sake* 2 green onions, cut in four 1 inch fresh ginger root 1 tsp salt 4 cups hot water

6 thin slices lime

Soak the chicken wings in the sake for 40 minutes.

Place all the ingredients in a 6-cup bowl. Cover and cook at High (100 per cent power) for 25 minutes. Let stand 15 minutes, remove and discard the skin from the wings, chop meat fine, return to the broth. Serve in small cups. I like to garnish mine with 2 to 4 small pieces of diced tofu. * A dry sherry can replace the sake (Japanese wine). * This recipe is from Soups And Garnishes, Volume 2 of Jehane Benoit's Encyclopedia Of Microwave Cooking. You can order the book by mailing a cheque payable to Toronto Star Syndicate for $16.95 (which includes $2 postage and handling) to Soups And Garnishes, Box 41, Station G, Toronto, M3M 3E8. Specify English or French. Copyright, 1986: Les Editions Heritage Inc. Distributed by Toronto Star Syndicate

Toronto Star (ON)
FIN
FOOD, Wednesday, April 23, 1986 696 mots, p. C3

Guidelines make microwaving easy

from The Washington Post

Have you got a new microwave oven and not a clue what to do with it? There it sits in the corner of the kitchen, cool, compact and computerized.

Microwave ovens are so often bought in a fit of efficiency and then left to sit, taking up space, their biggest contribution being to defrost orange juice, heat cold coffee and bake an occasional potato. But if you put your own to use, you'll not only save time for yourself but money on your energy bills, too.

Microwaves cause heat by friction. And contrary to what many believe, they do not leave any radiation in food.

Various reasons are cited for snubbing the microwave. Health comes to mind, but no one can agree on that subject. Laziness is mentioned; some are just too lazy to figure out how it works.

But fear is the most common. If cooks follow these few guidelines from Basic Microwaving by Barbara Methven and The New Revised General Elecric Microwave Guide And Cookbook, however, things are sure to run quickly and smoothly. * Prick or pierce foods with membranes or tight skins, such as egg yolks, oysters, chicken livers and potatoes to avoid explosions. * Never microwave an egg in its shell; steam builds up inside and the egg will burst. * Don't microwave bottles with narrow necks; they may shatter. * Foods that are higher than 7.5 centimetres (3 inches) may have to be shielded if microwaved for long periods. * Place thin parts toward the centre of the dish, where they receive less energy. Thin parts of uneven foods cook faster than thick parts. * Remember that the larger the amount of food you place in the microwave, the longer time it will take to cook. One potato will take 4 to 6 minutes; five potatoes will take 16 to 20 minutes. * Don't salt tops of vegetables before microwaving; this causes darkened, dried-out spots. * Don't use conventional meat or candy thermometers. They may be used to check temperatures outside the oven, but only microwave thermometers can be used inside. * Don't microwave foods in metal or foil containers; they will reflect microwaves and prevent even heating. Electrical sparks can occur when two pieces of metal are placed within an inch of each other. * To check whether a container is microwave-safe, measure 1 cup of water in a glass cup. Place in oven on or beside the dish you are testing. Microwave 1 minute at High (100 per cent). If water becomes hot, dish is microwave safe. If dish heats, it should not be used for microwaving.

If this list seems limiting, microwaving is not. Forty-five to 50 per cent of North Amercian households now own a microwave oven.

Leftovers can be warmed without drying out, vegetables can be cooked with no water added and fewer nutrients lost, and the fat of fried bacon can be slurped up by a paper towel. Use it to speed up conventional cooking by melting butter quickly to use in baking or in sauces. Fillings and sauces for crepes can be microwaved before the product is finished in a crepe maker or skillet. Brown meats in a skillet and transfer them to a microwave-proof dish for a reduced amount of cooking time. New cookbooks aren't needed. Many recipes can be converted to microwave cooking. Follow a similar recipe that comes with the microwave oven and remember to: * Reduce the amount of liquid in the recipe to about three-quarters, as liquids don't evaporate when microwaved. If necessary, you can add more during microwaving. * Use slightly less seasoning, especially with strong flavors. You can correct to taste later. * Reduce the amount of added fat. Fat attracts energy and slows cooking of other foods. * Remember to let the dishes stand a moment before eating, allowing them to finish their cooking process. * Arrange foods in a ring in a microwave, if possible, so that all sides are exposed to the microwaves. * Reduce conventional time to one-quarter or one-third. * Remember that some conventional recipes just cannot be converted. Fried foods such as chicken, hash browns or french fries become soggy, and crusty foods like popovers, pancakes, pizza and two-crust pies remain crustless.

Toronto Star (ON)
FIN
FOOD, Wednesday, April 23, 1986 1061 mots, p. C2

Italians give zesty new meaning to a slice of toast

Elizabeth Baird

When people talk about food trends, they are usually discussing new appliances or the newest snazzy food product - gas barbecues and microwave ovens, for example, or sun-dried tomatoes. A few years ago kiwifruit was on everyone's lips.

But there's a trend that has surfaced in the past few years that has nothing to do with a specific product. It's a movement toward new tastes, more vivid experiences, the sensation of having something really flavorful in your mouth - food that makes you remember you've eaten.

One very simple and tasty snack or appetizer emerges from this trend - the slice of toast. It seems too simple to be true, but this crisped crust is in the Italian style, bruschetta or crostini.

Originally toasted over a fire, it was flavored with homegrown products - olive oil, garlic, tomatoes, oregano and peppers. Good crostini and bruschetta depend very much on the quality of the bread. Buy Italian or Portuguese bread - it's unsweetened, its coarse crumb dries and crisps beautifully. From two Toronto restaurants come adaptations of their crusty bread recipes. Crostini Alla Gorgonzola

On crostini, Giovanna Manni is ebullient. Manni is the owner of Masaniello Ristorante Italiano, located at 647 College St., in the midst of one of the city's liveliest shopping and dining areas.

Manni likes simple crostini, just slices of bread toasted on the barbecue. She brushes them with extra-virgin olive oil and a garlic clove, and serves them at home with a tomato salad and grilled meat. She also suggests toppings for the crusty slices as diverse as everyday onions, or as expensive as caviar or pat.

For Star readers, Manni offers the recipe for the Gorgonzola crostini she and her chef, Pino Iaia, make for Masaniello customers. She and Iaia are very fussy about ingredients. They buy only the finest Gorgonzola, and only in quantities to use up immediately, and warn readers that regular blue cheese is far too strong. Manni suggests serving crostini with olives or anchovies, or with a selection of vegetables dipped in quality olive oil, freshly ground pepper and salt. 1 sweet red bell pepper 6 oz (175 g) creamy mild Gorgonzola

3/4 cup unsalted butter Generous pinch freshly ground pepper

6 large slices round Italian bread

Rinse pepper; set on a baking sheet and broil, turning often, for about 15 to 20 minutes, or until skin bubbles and browns. Place in a small pan, cover and let steam for 10 minutes to loosen the skin. Peel and remove seeds and membranes, but don't rinse away any of the good flavors. Cut into strips about 1/4 inch wide and reserve.

Remove any rind from Gorgonzola, mash cheese with butter. Mix in pepper.

Place bread in a single layer on a large baking sheet. Bake at 375 degrees F for 10 minutes or until crisp and very lightly browned. Or toast lightly on both sides under the broiler. Spread Gorgonzola/butter mixture over top and return to the oven. Broil just long enough to start Gorgonzola melting and bubbling.

Transfer to cutting board and slice into 3 pieces. Arrange strips of red pepper over each piece and serve immediately with anchovies and olives. Makes enough for six. La Bruschetta's Bruschetta

Franca Piantoni is the chef-owner of La Bruschetta, at 1325 St. Clair Ave. W. His cooking has been received so enthusiastically that he is opening a second La Bruschetta on Queen St. W. near Spadina Ave., this one with his daughter Sylvia. Piantoni uses a special rotary toaster to get his bruschetta to just the right crispness, but the $1,800 price tag he pays for one of these appliances will send the rest of us to the oven or barbecue as a substitute. Piantoni's bruschetta couldn't be simpler: It's just the toast, with fresh tomato, red chili pepper, garlic and oregano spooned over the top. An excellent way to initiate the backyard cooking season. 3 medium red tomatoes, about 12 oz/375 g

1/2 tsp salt

1/2 tsp dried oregano

1/4 tsp freshly ground pepper

1/4 tsp crushed red chili pepper 1 clove garlic, minced

6 large slices round Italian bread

Rinse tomatoes, peel if desired and chop very finely. Combine in a bowl with salt, oregano, pepper, red chili pepper and garlic. Taste and adjust seasoning. If making ahead, leave out salt until just before serving, but note that the red chili pepper will spread its influence throughout the whole topping.

Spread bread in a single layer on baking sheets and bake at 375 degrees F for about 10 minutes, or until crispy and lightly browned. Or grill on both sides on the barbecue or under the broiler. Serve in slices, hot, and invite everyone to spread tomato topping on the slices. Enough here for six. Cheddar Cheese Garlic Loaf A whole loaf of crusty bread - a round Italian or Portuguese loaf weighing from 1 to 1 1/2 pounds (450 to 675 g) - is suggested for this recipe. Sliced almost through and spread lavishly with Cheddar and garlic, it makes a lusty first course for a hearty meal. You can make the loaf ahead of time, wrap it in foil and bake at serving time. Another make-ahead tip: The Cheddar spread can be kept for a week in the refrigerator, handy to spread on bread in smaller quantities, if convenient. 4 cloves garlic 2 cups grated old Cheddar (8 oz/225 g) cup butter

3 tbsp tomato sauce

Peel and mince garlic finely. Blend together with cheese, butter and tomato sauce. Chill if making ahead, but bring back to room temperature for spreading.

Cut bread into slices about 1/2 to 3/4 inch thick, but leave them attached for 1/2 inch at the bottom. Spread cheddar mixture over one side of each slice. Set loaf on a large sheet of foil and bring up tight along the sides. Cover the top with a second, smaller sheet of foil.

Bake at 375 degrees F for 20 minutes. Uncover and continue baking 20 minutes longer, or until top is crusty and cheese has melted. Grill the top a minute or two longer if necessary, to bring up the color.

Transfer to a wooden board to serve. Enough here for 10 to 12 servings.

Toronto Star (ON)
FIN
FOOD, Wednesday, April 23, 1986 323 mots, p. C3

Stuffed peppers shine with nutty Jarlsberg flavor

The nations of Europe have long been famous for their cheeses, and Norway produces more than 60 types - quite a lot for a country of about 4 million people.

The Norwegians produce so much cheese, in fact, that they export 20,000 tonnes a year, and 7,000 tonnes of this is shipped to the United States.

The leading export cheese from Norway is Jarlsberg, a smooth, mellow cheese with a nutty taste. Over-all exports of this cheese have reached 12,000 tonnes in recent years, making it Norway's prime cheese export.

First produced commercially about 35 years ago, a wheel of this cheese weighing 10 kilograms (22 pounds) can be identified by its bright yellow rind. It runs about 100 calories per ounce.

Jarlsberg has also proved to be an ideal cooking ingredient because of its excellent melting quality. It is delicious shredded and blended into a hot soup made from chicken stock and beer. Here is a recipe for green peppers stuffed with Jarlsberg. Stuffed Green Peppers 6 large green peppers 1 lb (454 g) ground beef 1 cup chopped mushrooms 1 cup zucchini, sliced and quartered

1/2 cup onion, chopped 1 medium clove garlic, minced 1 tsp salt

1/4 tsp basil, crushed 1 cup cooked rice

2 cups shredded Jarlsberg cheese

Cut peppers in half lengthwise, removing stem, seeds and membrane. Wash thoroughly. Cook peppers in boiling salted water for 5 minutes and drain. Brown meat in skillet, breaking into bits with a spoon. Add mushrooms, zucchini, onion, garlic, salt and basil. Cook until vegetables are tender, stirring often. Remove from heat, stir in rice and 1 1/2 cups Jarlsberg. Lightly stuff pepper halves with cheese and beef mixture. Place cut side up in buttered shallow baking dish. Cover and bake at 350 degrees for 40 minutes. Uncover, add remainder of cheese, and bake 5 minutes longer. Serves 6.

Toronto Star (ON)
FIN
FOOD, Wednesday, April 23, 1986 344 mots, p. C4

Paella's a great combination of chicken, beef and seafood

There is an old Spanish slogan, "In the South you fry, in the Central regions you roast, and in the North you stew." But along Spain's Costa Brava, or "Rugged Coast," they do all three.

The cooks of this area prepare the local fish on a bed of hot coals and simmer chicken in a slow oven. But paella, that delightful mixture of fruits of both sea and soil, is something else.

This dish, which has become a national institution, is boiled, then fried and, finally, stewed. Here is a terrific version of this much-beloved rice meal. You may find you have to cook up enough for at least a dozen people. It seems impossible to get in all the ingredients otherwise. 1 medium chicken, cut up and boiled about 30 minutes 1 lb (454 g) beef round, cut into inch-square cubes

1/2 clove garlic, cut up 2 green peppers, sliced 12 cherry tomatoes 2 medium Bermuda onions, sliced 24 large shrimp, with shells 3 squid, cleaned and sliced into half-inch strips, plus the tentacles 24 clams, in shells 3 cups white rice 6 cups water 5 pinches saffron

Salt to taste

In a deep skillet, at least 12 inches across, heat enough oil to cover bottom. Add chicken and beef pieces and garlic. Salt lightly and fry until slightly browned. Add pepper slices, tomatoes and onions. Add shrimp, washed but with shells still on. Add squid and clams, also with shells. Salt again slightly and simmer over medium heat 15 minutes, till shrimp are pink, squid pieces are curled and meat is browned. Cover all with dry rice. Pour 6 cups water over mixture and turn heat high. Sprinkle saffron over whole mixture and stir till rice is tender, about 10 minutes.

At this point, clam shells should begin to open and saffron will have turned everything bright yellow. If rice is hard, add more water and continue boiling and stirring. When rice is tender, and water is boiled off, paella is ready.

Toronto Star (ON)
FIN
NEWS, Thursday, April 24, 1986 366 mots, p. A10

Soviet seeking to defect admits role in atrocities

(CP)

OTTAWA - OTTAWA (CP) - One of six would-be Soviet defectors seeking refuge in Canada has admitted taking part in war atrocities before surrendering to the Afghan rebels now holding him prisoner.

In an interview with the French newsmagazine L'Express, Igor Kovalchuk described attacks on Afghan villages and the slaughter of children and non-combatants in the war pitting Soviet and loyalist Afghan troops against Moslem fundamentalist tribesmen.

The report was carried in the Quebec magazine L'Actualite in February, but went largely unnoticed in English Canada.

Attack described

External Affairs Minister Joe Clark played down the revelations by L'Express.

"I'd like to make the point that we are going to try to get those six people out, quite apart from the matters they might have been involved in - drug use or other questions," he said yesterday.

"My understanding is that they are alleging they were forced . . . to perform actions of which they deeply disapproved and it was for that reason they sought to leave the Soviet forces."

In L'Express, Kovalchuk gave this vivid description of an attack on a village:

"My friend George broke down the first door by kicking it. He got just inside, when he was hit in the guts with a sickle.

"He threw up, his guts were running out.

'We left like drunks'

"Lieutenant Polovinkin . . . sprayed the room with bullets. Then we threw in a grenade (and) started to fire like mad men . . . into the house.

"Then, when we looked into the house there were the remains of about 15 people - full of children, full of blood, raw meat - and then the stink, a real butcher shop.

"And we continued like that from one hut to the next.

"We left there like drunks.

"We said to ourselves we carried out our mission. We did what we had to do. Only the officers kept gabbing among themselves as if everything was normal. But for us it was the first time. We walked and then one started to vomit, another fainted.

"We arrived at our unit and the older soldiers . . . filled us up with vodka and hashish and we passed out. It was the first time."

Toronto Star (ON)
SA1
TRAVEL, Saturday, April 26, 1986 1344 mots, p. G9

There's a sip of earthly Paradise awating you in old Bordeaux

Shelley Gillen Special to The Star

BORDEAUX - BORDEAUX

It is said the gods, sorry for taking Eden away, gave man the gift of the vine to console him a little for Paradise lost.

As the wine capital of the world, Bordeaux and its surrounding district of Aquitaine gives a taste of paradise. It doesn't much matter whether you're talking about the wine, the food, or the breathtaking architecture and scenery.

An urban centre of more than 600,000 inhabitants nestled in France's lovely southwest corner on the banks of La Garonne River, Bordeaux has managed to achieve what few cities in the world can boast - perfect harmony between past and present.

Beautiful esplanades, gardens and majestic buildings mark the vast economic expansion of the 18th century when the city was the country's main port. Picturesque cobblestone lanes filled with trendy boutiques invite shoppers to browse through fashions by some of the biggest names in the business, Hermes, Yves Saint Laurent and Celine.

You can tour famous monuments such as the Grand Theatre, Place de la Bourse, Palais Rohan or Saint Andrew Cathedral, or, in a short taxi ride, travel from the third century ruins of a Roman ampitheatre where 15,000 spectators turned out to watch chariot races to the ultra-modern Meriadeck quarter of the city, a fabulous commercial centre.

Around Bordeaux in the Aquitaine district of the Gironde region stretches the largest area on the planet for production of vintage wines, its history dating back to the beginnings of Christianity when a species of vines was carried over from Greece and planted.

The Gironde Region is the largest department in France, covering an area of 10,726 square miles with a population of just over a million people. The name Gironde comes from the majestic estuary formed by the meeting of the Dordogne and La Garonne rivers as they flow down to the Atlantic. Bordeaux is the regional administrative centre.

Two thousand years ago the Romans understood the importance of this water crossroads nd founded the ancient city of Burdigala. To them the river flowing out to the ocean meant the possibility of discovery and fortune and under the Romans Burdigala (Bordeaux) was firmly established as city and market place.

After the fall of the Roman Empire and the long night of blackness with the area in the hands of barbarians and Vikings, Bordeaux and its vineyards were reborn in the 12th century, when Eleanor of Aquitaine transferred the area into the hands of her new husband Henry II Plantagenet, King of England, whom she married in 1152. Ever since, positions, reputations and fortunes have been created and destroyed upon wine, upon its production and trade.

Walking through Rue Porte Dijeaux, the 18th century gate into the city, one seems to enter a fairy tale. Buildings in the section known as Old Bordeaux, dated back to the 16th century and are built in typical French classical style, with high entrances and larger windows on the lower floors and smaller windows on the upper levels marking the servants' quarters.

Rue Porte Dijeaux is blocked off from regular car traffic during the day so shoppers and sightseers can amble along at their own pace.

A young man dressed in jeans slowly pushes a faded and chipped red cart filled with freshly-cut flowers down towards the old harbor. A teen-aged boy roller skates by, wooden wheels making a whirring sound against the cobblestone.

The street is filled with quaint little dress shops, bakeries, intimate French restaurants. Pass by Chez Andres and sniff the aroma of fresh fish that filters out onto the street at dinner time or inhale the almost intoxicating aroma of croissants from one of the boulangeries. Cutting down eating on any holiday is difficult. In France it's impossible.

Restaurants in Bordeaux range from very cheap to gourmet expensive. The most celebrated specialty of Bordeaux wine country is Foi Gras, the force-fed (on corn) goose and duck livers, seasoned and stuffed with the region's own truffles. But everything is good, much of it cooked with wine. Oysters are served with Entre-Deux-Mer wine and tiny sausages. Steaks are smothered with delicious red Bordeaux wine sauces.

For an inexpensive but mouth-watering taste, try L'Ombriere, one of three restaurants located in the Place Pariement. It is decorated to depict Paris in the 1930s. The menu offers 45 different wines.

Our Le Maitre de Chai contre fillet, (steak), with Bordeaux sauce, came smothered with mushrooms and tiny cubes of smoked ham, cooked to perfection. In France don't order steak rare unless you only want them to run the cow through the kitchen. The steak knives at L'Ombriere don't have teeth because the meat is so tender. Dinner for two, including salad, a litre of wine, coffee and Raspberry Charlotte, came to about $35 Canadian. In France a 15 per cent gratuity charge is added on to the price.

Meriadeck, named for the ancient archbishop of Bordeaux, was the oldest and seediest quarter of the city, filled with little hotels, brothels, petty crime and poverty during the 19th century. Ten years ago the entire quarter was razed, the seedy hotels and brothels turfed out and the area rebuilt. Most poor residents were moved to the suburbs.

Today Meriadeck is the most elegant and expensive quarter of the city and the heart of the business community. All main administrative buildings are here, including the mayor's house.

Hotel Frantel, part of the Frantel chain of 30 hotels in France and 15 abroad, is located in the new Meriadeck. Built in 1975, it is a popular choice with tourists because it is near to both new and old Bordeaux. Price for a standard twin room is 510 francs ($99) including tax and service. Next door is the modern 130-boutique Meriadeck commercial centre. Many visitors come to the Meriadeck Restaurant in the Hotel Frantel to see the famous wine pyramid. An invention of a Bordeaux engineer this glass pyramid which is large enough to store five bottles allegedly uses the unusual forces of the pyramid shape to age wine three to four years in a single week.

From Bordeaux you can take day trips in surrounding wine country. Medoc wines, known as the "red princes" of the region, are the most famous, such as Mouton Rothschild and Sichel.

Most wine chateaux, dotted across the horizon like medieval castles, have free public tours by appointment.

It is said the wine of the Medoc is low in alcohol and if you don't drink buckets it doesn't produce drunkenness. This is not entirely true. A beautiful ruby color, it has a fineness, a softness and a body which are emphatic and attractive.

At Mouton Rothschild you can visit the baron's private cellar of 100,000 bottles, which is toured by some 20,000 people annually. Each year Baron Philippe commissions a national artist to draw the label for his wine, which has sold at the Rare Wine Stores in Toronto for as much as $500 a bottle. In 1973, when Pablo Picasso died, the baron used a painting given to him as a present by the painter for a special commemorative label.

Not far from Bordeaux is the medieval village of Saint Emilion, one of the great monuments of the Gironde because of archeological remains of great antiquity and the world reputation of its vineyards. Saint Emilion wine is unique, one of the rare red wines that can be used in preparing fish dishes. There's a betwitching charm to this small town where the hermit Emilion, retreating from the evils of his age, settled in the third century.

The area surrounding Bordeaux can best be described in the words of the Latin poet Salvien in the first century.

"All of this region is so wonderfully interlaced with vineyards and flowered with fields, garnished with fruits and charmed by its woodlands, cooled by its fountains, criss-crossed with rivers and bristling with harvests that the masters of this land seem to own a portion of Paradise rather than a part of our earth."

Toronto Star (ON)
SUN
ENTERTAINMENT, Sunday, April 27, 1986 687 mots, p. G3

Oriental seafood low on taste

David Kingsmill Star food writer

I like two things about the Wok & Bowl Seafood House on Dundas St. - the name of the place and the carrot and green pepper garnish that comes with the baked combo dish. And that's about it.

The Wok & Bowl, if you can picture it, is a Chinese seafood restaurant where the decor is early Ponderosa with a few oriental touches and the music is the thumpa thump of rake thin rock stars who live on Milky Way bars. The menu is somewhere between Ginsberg and Wong and The Keg in appearance but contains the comforting words that some items on the menu are not available because the place only serves the very freshest of fish. Go fish.

There are indications this is not like any other Chinese seafood place. For one thing, as you enter there is a pile of advertising leaflets. If you don't pick one up, not to worry, they're on the tables as well - invitations to tour a fitness club. Ask for Don. The menu gives you another hint; with many of the entrees you get a roll and butter, baked potato or French fries. The Chinese have become very cosmopolitan, haven't they?

For appetizers the waitress recommends one order of spicy fried squid rings and one order of plain deep fried Whiting. The barely amber fried batter surrounding the squid is peppered with dried chili, is crunchy and not oily, and is all things considered, quite palatable. Not so the rubber called squid. It is jaw breaking. If this is fresh and recommended, you know you're in trouble.

The Whiting is fried in the batter without the chili pepper flecks. I'm not crazy about Whiting in the first place. This is the last time I'll try them. The Whiting fan at the table, however, may have to undergo plastic surgery to cure the wrinkled nose caused by the strong fishy taste. Both appetizers are $2.99.

The mixed grill ($14.99) consists of a lobster tail, salmon, grouper and what the menu says is pickerel but turns out to be tilefish, the waitress informs - after it's brought to the table.

The lobster meat fans over the shell, the salmon looks like a piece of good Pacific Coho and the other two fish are generous in portion, as well. Kick the ball, Charlie Brown. The lobster is rubbery, although tasty. The salmon is so dried out it scrapes the roof of your mouth. The grouper is not, however, dry; it's a watery mass that strangely retains the elasticity of a squash ball. Ditto the tilefish.

The baked combo for $14.99 sounds good. Lobster tail, shrimps, squid, scallops "and fish baked in a coconut curry sauce." Yum. The plate arrives to the mirth and appreciation of everyone in the place because adorning the plate is a big fat upright carrot topped with a green bell pepper cut to look like the top of a palm tree. Close to a work of art, that tree. The baked combo, however, is another matter. The lobster tail is on the side with the lukewarm melted butter in a silver potty. The other part of the meal consists of a casserole dish filled three quarters to the top with rice. On top of that is a tasteless mass of phony crab, tiny tasteless shrimp, Houdini scallops, and as impossible as it is to imagine, squid that is tougher than the appetizer. Not a trace of coconut can be discerned and the "curry" used will please those North American manufacturers who adulterate the idea of roasted and mixed Indian spices. Dinner for two with wine or beer can be as high as $60.

TABLE FOR FOUR The Wok & Bowl Seafood House 195 Dundas St. 591-8833 Chinese seafood with Canadian touches; seats 100; entrees $6 to $19; full licence; open 11.30 a.m. to 11 p.m. Mon. to Thurs. Open until 4.30 a.m. Fri. and Sat. and to 10 p.m. Sun.; no facilities for handicapped; non-smoking area; reservations accepted; takes Visa, Mastercard and Amex.

Toronto Star (ON)
SUN
NEWS, Sunday, April 27, 1986 864 mots, p. B2

Uruguay finds democracy is no cure-all for past evils

Roger Atwood Special to The Star

MONTEVIDEO - MONTEVIDEO - Almost 18 months after jubilant Uruguayans celebrated the return to democracy, this country of three million is still making the difficult transition from one of Latin America's most repressive dictatorships.

President Julio Sanguinetti, elected with 38 per cent of the vote in a four-party race in November 1984, has had to walk a narrow line between calls for prosecution of military officers accused of human rights violations and straining his delicate relations with the military.

Twelve years of rule by the generals also left him a legacy of economic recession and unemployment while labor unions have taken full advantage of their new-found freedom under democracy by holding a series of crippling strikes.

Left-wing rebels

Uruguayans are slowly realizing that democracy may not be able to deliver on all expectations and will not by itself solve serious economic woes like a $5.5 billion dollar debt - one of the highest per capita in the world - and a steady decline in foreign trade.

Age-old structural problems also face Sanguinetti. The country began building a sprawling state welfare apparatus early in the century.

But industry never developed on a large scale, and the country's highly dependent, export-oriented economy was incapable of supporting a top-heavy state sector. Permanent economic decline began in the 1950s, setting the stage for the appearance of the Tupamaro left-wing urban guerrilla movement and, in 1973, a military takeover.

Few dictatorships could match Uruguay's for innovation in repression. It instituted a vast network of government informants and an Orwellian, computerized system of classifying all citizens into three categories, according to their loyalty - or lack of it - to the regime.

The country once known for Latin America's highest literacy rate instead become known for its long list of political prisoners.

Agreed to elections

The military - confronted with restless civilian sectors and a massive loss of the regime's prestige due to mishandling of the economy - finally agreed to elections in 1984.

At first, the military often acted as though permitting democracy was a mere tactical retreat. Only moments after the last military junta handed in its resignation, army chief-of-staff Gen. Hugo Medina said the military was "not thinking about a coup but would not hesitate to do so" if the country slipped back into the chaos of 1973.

Ominous reports of secret meetings by top military brass followed in the months after Sanguinetti's inauguration, and pockets of opposition to democracy reportedly persist in the officers' corps.

Opposition groups in parliament, seeing vacillation by Sanguinetti in prosecuting rights abusers, have begun looking into rights violations themselves.

A parliamentary committee has come up with convincing testimony by victims who say they can identify their torturers, and in January it sent a list of 46 military and police officers guilty of widespread torture to the courts.

Despite growing pressure in parliament and media, Sanguinetti is unlikely to carry out a wholesale purge of the military, as Argentine President Raul Alfonsin did after he came to power in December 1983.

Public clamor for prosecution has never been as great here as in Argentina, and even some oppositon leaders say in private that they respect Sanguinetti for keeping his word with the military not to prosecute. And he did fulfil a campaign pledge by releasing 193 political prisoners in one of his first acts as president.

The economy, meanwhile, presents a depressing picture. Sanguinetti's chief challenge will be to begin to break Uruguay's naked dependency on raw material prices. The drop in oil prices will bring a 40 per cent savings on the energy import bill, but depressed meat prices brought an overall 9.7 per cent decline in export earnings last year.

Zero growth

Caught between 83 per cent inflation and zero growth, living standards have taken a beating. Shantytowns outside Montevideo continue to swell with unemployed rural dwellers who have come to the capital in search of work.

Sanguinetti has made some progress. Unemployment has dropped from 14 per cent when he took office to 11 per cent, in part because 10,000 people fired from their jobs during the dictatorship for political reasons were rehired.

Real wages have begun to make up for the slide they took during the dictatorship, and the gross domestic product inched up 0.5 per cent last year.

"The economy has touched bottom, and we're recovering," says opposition MP Jorge Machinea.

Thanks largely to aggressive - but highly respected - Foreign Minister Enrique Iglesias, the country has managed to win better terms for repayment of the debt.

But any step forward so far has been stymied by a strike-prone labor movement. The unions greeted democracy with more than 50 strikes in its first three months, starting with a strike by airport workers on the day of Sanguinetti's inauguration that delayed arriving heads of state. Since then, the Communist-led trade union confederation has staged two general strikes.

Yet even union leaders say they are tired of strikes, and a series of lucrative trade accords with the East Bloc and with Argentina and Brazil bode well for industry. * Roger Atwood is a Star correspondent based in Latin America.

Toronto Star (ON)
FIN
BUSINESS TODAY, Monday, April 28, 1986 318 mots, p. B10

Media, metals help Bay Street stay near highs

Toronto stocks were holding close to the near record levels of last week at mid-session today.

After a small drop last week, the Toronto Stock Exchange composite index was up 2.89 points to 3128.7 at noon today.

Real estate and construction, media and mining stocks were providing most of the lift, while gold issues followed the price of bullion lower.

Belding-Corticelli was providing most of the action on the real estate and construction side, adding 63 cents to $5.88 in busy trading. Costan added 13 cents to $15.88.

Nickel miner

The metal and mining group was propelled higher mainly by Alcan, which added 75 cents to $44.38.

Two other big integrated miners - nickel miner Inco and diversified resource company Noranda - lost 13 cents each. Inco stood at $19.50, Noranda at $17.63.

Chairmen of both companies bemoaned low metal prices last week, saying profits would improve if only metal markets would pick up.

Gold miners moved lower with the price of bullion, which slipped to $344.25 (U.S.) an ounce in London today from $345.25 at Friday's close.

Campbell Red Lake led the losers, slipping 38 cents to $22.50. Echo Bay reported $6.2-million profit for the first quarter, compared with $3 million a year ago. It was unchanged at $20.

Oil and gas companies had a mixed showing, with Imperial Oil A losing 38 cents to $42.38, while Shell Canada gained 38 cents to $2.38. Gulf Canada and Hiram Walker were unchanged.

Canada Packers reported year-end profit of $38 million, compared with $25 million the previous year, which had seen a strike at its meat packing plants. It was off 25 cents to $41.25.

Campbell Resources says it has agreed to sell 4.7 million Inverness Petroleum common shares to Silverton Resources. Terms weren't disclosed.

Toronto Star (ON)
FIN
LIFE, Tuesday, April 29, 1986 194 mots, p. B4

Marinated lamb cubes tasty skewer dinner

Mary McGrath Toronto Star

Soy marinade from the test kitchen of Alison Holst, home economist for New Zealand Lamb, turns cubes of lamb into a tasty supper. Lamb Kebabs 1 1/4 lb (625 g) cubed lamb 2 tbsp dark soy sauce 2 tbsp lemon juice 2 tbsp vegetable oil 2 tsp brown sugar 2 crushed garlic cloves 1 large red pepper 1 large green pepper

1 medium red onion

Cut 3/4-inch cubes from shoulder chops, thawed boneless lamb leg or a boneless shoulder. Leave a little fat on cubes and place in a plastic bag with soy sauce, lemon juice, oil, sugar and garlic. Let marinate in refrigerator up to 48 hours. Cut peppers and onions into similar sized pieces. (Blanch for a few seconds in boiling water unless you like them rather crisp). Thread drained meat and vegetables on skewers alternately with one piece of pepper or onion between each cube of meat. Broil or barbecue close to heat until lamb is browned outside and pink inside. Baste once or twice with marinade while kebabs cook. Serve with rice and a tossed green salad. Makes 3 to 4 servings.

Toronto Star (ON)
FIN
BUSINESS TODAY, Tuesday, April 29, 1986 1140 mots, p. D10

Canada Packers shows record profit

Canada Packers Inc. says it made record a profit in the year ended March 29, 1986.

The Toronto-based company reports net profit of $38.1 million, or $3.11 a share, for the year, up from $25 million,, r $2.08 a share, the previous year. Sales rose slightly to $3.11 billion from $3.05 billion. The five-week strike at the company's meat packing plants in 1984 distorts year-to-year comparisons, Canada Packers says. But all sectors of the big meat packing, food processing, vegetable oil and pharmaceutical firm did well, the company says. London Life

London Life Insurance Co. of London, Ont., says its first-quarter results showed a profit of $12 million, or $20.39 a share, up from $10 million, or $18.13 a share, a year earlier. Total income grew to $490 million from $453 million. Total assets at the end of the first quarter increased 13.3 per cent to $6.6 billion. Consumers' Gas

Consumers' Gas Co. Ltd. has a profit of $69.8 million, or $1.99 a share, for the six months ended March 31, compared with $68.9 million, or $2.05 a share. Revenue increased to $1.23 billion from $1.19 billion. The Toronto-based company has declared a regular quarterly dividend of 41 cents, payable July 1 to shareholders of record June 5. The average number of shares is not immediately available. Montreal Trustco

Montreal Trustco Inc. says its first-quarter profit expanded to $5.69 million, or 40 cents a share, from $4.1 million, or 33 cents a share, a year earlier. Revenue increased to $111.8 million from $94.3 million.

Assets on March 31 totaled $3.27 billion, up from $2.61 billion a year earlier. Shareholders will be asked to approve a 2-for-1 stock split, but a date for the meeting hasn't been set. CANADIAN DOW JONES Camco Inc.

Camco Inc. says its profit for the first quarter swelled to $3 million, or 30 cents a share, compared with $2.5 million, or 25 cents a share, a year earlier. Sales improved to $100.66 million from $84.7 million. The company is based in Mississauga and isn't related to the U.S. company of the same name. Walwyn Inc.

Walwyn Inc. of Toronto says it had a profit of $1.97 million, or 32 cents a share, for the second quarter ended March 31, compared with a loss of $331,531 a year earlier. No revenue figures are available. The results brought the profit for the six months ended March 31 to $2.88 million, or 46 cents a share, on revenue of $39.33 million. This compares with a loss of $171,885 on revenue of $27.89 million for the 1985 period. OE Inc. OE Inc. of Montreal says it closed its first quarter ended March 31 with a profit of of $1.3 million, or 21 cents a share, up from $489,950, or 10 cents a share, a year earlier. Sales rose to $33 million from $28.1 million. Rolland

Pulp and paper producer Rolland Inc. reports a profit of $2.1 million, or $1.14 a share, for the first quarter ended March 31, up from $1.4 million, or 73 cents a share a year earlier. Sales rose 7.5 per cent to $81.3 million from $75.7 million. The company attributes the higher earnings to a firming of demand for fine papers. Bonar Inc.

Bonar Inc. of Burlington has announced a first-quarter profit of $1.6 million, or 40 cents a share, up from $1.34 million, or 34 cents a share, a year earlier. Sales grew to $34.3 million from $33.6 million. The company says the latest period excludes a $102,000 writeoff, making the profit $1.5 million, or 38 cents a share. CANADIAN DOW JONES CHUM Ltd.

CHUM Ltd. of Toronto has improved its performance for the six months ended Feb. 28, chalking up a profit of $3.7 million, or 86 cents a share. This compares with $3.6 million, or 84 cents a share, a year earlier.

Revenue swelled to $65.3 million from $55.6 million. Le Groupe Cogeco

Le Groupe Cogeco of Montreal has declared a profit of $946,000, or 19 cents a share, for the six months ended Feb. 28, its first report for the period as a public company. Sales for its cable television service for the half-year were $9.4 million. Uni-Select

Uni-Select Inc. of Boucherville, Que., says it had a profit of $168,000, or 5 cents a share, for the first quarter, on sales of $22 million.

Earnings were up 9 per cent over the first quarter of 1985, but the share profit translates to 7 cents a share in 1985 because there were more shares outstanding. Uni-Select supplies auto parts to garages and body shops. It has distribution centres in Toronto, Moncton and Boucherville, near Montreal. CANADIAN PRESS GSW Inc.

GSW Inc. of Toronto has reported a first-quarter profit of $1.2 million, or 32 cents a share, up from $994,000, or 27 cents a share, a year earlier. Sales were $33.9 million, compared with $36.9 million. Weldwood of Canada

Weldwood of Canada Ltd. of Vancouver says it made a profit of $4.5 million, or 45 cents a share, in the first quarter, compared with a $481,000 loss a year earlier. Sales jumped to $170.77 million from $138.2 million. Thomas Buell, president, attributes the improvement to good markets for lumber and plywood, and the beginning of an improvement in the pulp market. Leigh Instruments

Leigh Instruments Ltd. of Ottawa says its profit for the nine months ended March 31 was $1.3 million, or 11 cents a share, compared with $18,000 a year earlier. Revenue was $25.8 million, up from $21.4 million. The latest period excludes a $1.8 special gain, making the profit $3.2 million, or 28 cents a share. A year earlier, the share profit was less than 1 cent and excluded a $1.6 million special gain, making the profit $1.6 million, or 14 cents a share. CANADIAN DOW JONES Dickenson Mines Dickenson Mines Ltd. of Toronto reports a first-quarter profit of $431,000, or 4 cents a share, an improvement from $108,000, or 1 cent a share, a year earlier. Revenue grew to $6.7 million from $5.4 million. Noma Industries

Noma Industries Ltd. of Willowdale says its earnings reached $3.2 million, or 23 cents a share, for the first quarter, compared with $2.35 million, or 18 cents a share, a year earlier. Sales rose to $57.7 million from $44.8 million. The share figures reflect a 2-for-1 stock split last June. CANADIAN DOW JONES

Toronto Star (ON)
FIN
ENTERTAINMENT, Tuesday, April 29, 1986 326 mots, p. E2

Alfred can fry a fish

Val Clery Toronto Star

The British needed something to soak up the brew as they made their way home from the pub and take-out fish and chips in cones of old newspaper were handy to hold and eat, a good thing because the British, serious beer drinkers, are also heavy readers of newspapers.

Canadian health authorities frown on the use of old newspapers as wrapping, however environmentally sound, so at Alfred's take-out orders are put into dull brown paperbags.

Brusque British service is offered at the dozen booths and tables of this cramped storefront and we chose to eat at one of the plastic-topped tables.

We hadn't studied the bill of fare on a blackboard over the front counter, and our waitress volunteered no advice. So we each ordered just fish and chips ($3.95), unaware that we might have had side orders of mushy marrowfat peas or viscous baked beans (65 each). Nor were we aware that carnivores are allowed to have meat-pie and chips ($2.90).

The fish (haddock), encased in a light batter, was excellent. The chips, not to be confused with French fries, were cut thick in the British style, not very crisp outside and soft inside; a dash of vinegar and a shake of salt helped.

The decor was photocopied seaside postcards; though framed, their vulgarity was dimmed by want of their usual garish color. A few hanging plants were moribund from the fat-laden air. The bill, with a coffee and a soft drink (65 each), plus tax and tip, came to $11.75. - Val Clery

The Star's daily restaurant review

TABLE FOR TWO Alfred's Fish & Chips, 649 Yonge St. (south of Charles St.) 929-9764 Brusque British service is offered at the dozen booths and tables of this cramped storefront; take-out at front counter; open 11.30 a.m. to 8 p.m. Monday through Friday; closed weekends. dishes from 65 cents to $3.95; unlicensed; no cards.

Toronto Star (ON)
FIN
LIFE, Tuesday, April 29, 1986 651 mots, p. B2

Distraction may calm noisy dog's excitement

Ann Huntington

Q I've just been reading your reply to the writer who considered her dog too quiet. I wonder if you can advise me how to deal with the opposite problem? My 4-year-old cross shepherd/Labrador (I think) is the most sweet-natured dog in the world - but noisy! I want him to bark when he hears someone outside or a knock on the door, or when he wants to come in from the yard, but I think he should stop when I tell him quietly to do so. How can I cope with this excited barking? - Esther L.

A Try these suggestions for some peace and quiet.

The worst thing you can do to shut up a dog is to yell at him. The best thing to do is to acknowledge the bark. For example: Someone knocks on the door and he starts barking. Check out the cause of the knocking. This will satisfy your dog that you have heeded his warning. If he continues to bark, which he will obviously do at present, try to distract him.

How do you distract him? Your first step should be to take him to obedience classes. This will give you some basic commands to work with. He will learn not only to obey you but also to enjoy it. Once this is accomplished, you are ready with the distractions. When he starts his barking, call him to you firmly: "Helmut (or whatever his name is), come here!" When he does come, say, "Good dog, lie down and stay." Usually just those commands together with lots of praise, and perhaps even a goodie at the beginning of the training period, will work.

Q We have a small poodle. My daughter made the mistake of starting to feed him from the table. For a while he would eat cheese, cottage cheese and meat. Now, the only thing he will eat is hamburger and wieners. I don't feel he is getting the right kind of food. I have tried mixing the hamburger with Gaines Top Choice, but he will try to pick out the hamburger or not eat it at all. How can we get him on a more nutritious diet? - Lillian C.

A You're so right to worry about the kind of diet your dog is on. If he's allowed to stay on it, it can lead to trouble such as dental problems, a poor coat, osteoporosis or other baddies.

Your dog has to go on a rigorous denial program. During this time you're going to have to withstand whimpers, whines and sad and hungry looks as he begs for food. You must realize that a dog will not starve itself to death. When a dog gets really hungry, he'll eat. In your case, he may fast for several days, even a week or 10 days.

Because it's probably the most tasty, though not necessarily the most nutritious, start him on the "gourmet" food that comes in little cans. Put out a canful in the morning and leave it out for half an hour, then pick it up. Refrigerate it and put it down again that evening, leaving it for another half hour. If he still won't eat it, dispose of it and put down a fresh can the next morning. Continue that until he learns that that's it. He will eventually catch on. Once he starts on this food, try switching him over to some dry food (much better for his teeth and gums). Mix it with the moist food and go through the same process until he's won over once again. Approved by Clayton MacKay, Society of Ontario Veterinarians.

Family Pet appears Tuesdays and Thursdays. If you have a question, write to Family Pet, Toronto Star Syndicate, One Yonge St., Toronto M5E 1E6. If your pet's problem is urgent or an emergency, consult your vet.

Toronto Star (ON)
NOR
NEIGHBORS, Tuesday, April 29, 1986 770 mots, p. N5

Orthodox Russians mark Easter May holiday is highlight of the year on the Julian calendar

Bev Cline

It's been 45 years but Mississauga's Julia Antonoff still remembers the thrill as a 6-year-old at being awakened in the early spring night and bundled off to Easter services at midnight.

"I was born in Kiev, and lived in the large city of Kharhov, in the Ukraine, as a youngster," Antonoff says. "My grandmother, mother and myself would go to the church and then walk home with homemade lanterns made of paper as we tried to shield the light of Christ in candles blessed by the priest."

Antonoff, who works as a Russian and Ukrainian interpreter, her husband Igor, who owns an appliance store, and children Peter, 23, Michael, 19, and daughter Katia, 17, will celebrate Easter this Sunday. The Orthodox church still celebrates according to the old Julian calendar.

Highlight of year

"Easter for us is even more important than Christmas," Antonoff says. "The mystery of the Resurrection is the highlight of our Christian year."

Antonoff came to Canada in 1950. Canada and Australia were among only a few countries accepting widows with children. Her mother came on a contract to work as a domestic for one year.

"My mother later became a script writer and announcer for the CBC in Montreal and then taught the Russian language at the University of Toronto," Antonoff says. "This country has been good to us."

Preparations for Easter began almost seven weeks ago with the beginning of Lent. During this time no meat or dairy products are eaten.

Saturday night Antonoff will attend services at Toronto's Holy Trinity Church on Henry St.

March around blocks

"When I was a girl all the churches had land around them. They sat by themselves. We'd have a service and then everyone would go outside, hold candles, and walk around the church three times to symbolize the Holy Trinity," she says.

Since churches in urban centres are no longer set in parks, Holy Trinity, like many other churches in the Metro area, will observe the tradition by marching around huge city blocks.

After the procession churchgoers are led back into the church. The priest knocks three times and the congregation is readmitted.

Red-colored eggs in bushel-sized wooden baskets are circulated among worshippers. "There is a legend that we tell to explain why the Orthodox dye eggs red," Antonoff says.

"The story says that Mary Magdalene was arrested and brought before officials because she was a Christian. Her faith was so strong that when she declared Christ to be the Son of God she picked up an egg out of a nearby basket and said that it would turn red if her words were the truth. Of course, the egg turned a red color."

Eggs for endurance

The eggs are eaten to break the fast although some are used for childrens' games. They are cracked together and the person whose egg stays the most intact is the winner. Eggs that do not break at all are kept for years as symbols of endurance.

Antonoff makes traditional Russian food for Easter. "Sunday morning the fast must be broken with food taken to the church the night before and blessed," she says. "We take ham and sausages and cooked eggs."

Bread and salt, symbols of prosperity for the coming year, are always blessed by a priest.

Cold foods are laid out on the tables for guests for the whole day Sunday. Visitors greet each other that day and for several weeks following with the words Christ has Risen.

Every Easter Antonoff bakes kulich or Easter bread. "My grandmother made the cylindrical shaped bread in a ceramic crock that was at least 51 centimetres high," she recalls.

Rich yeast bread

"At that time in Russia, cooking was done in huge ovens built into the walls that took up a corner of the small country houses." The rich yeast bread made with eggs, butter and honey is always placed straight up on the serving dish and cut in rounds.

Paskha, a dish always served cold, is made of cream cheese, hard cooked eggs, yolks, vanilla beans, candied fruit and chopped almonds mixed into a mould that is pyramid shaped.

Although no one has ever told her the reason, Antonoff speculates the pyramid shape may be due to the fact that the wooden mould when laid flat on the table forms the shape of the cross.

The letters for Khristos Voskresse or Christ has Risen, in English, XB, are part of Easter, whether decorating the paskha or hanging above the door at the entrance to the church.

Toronto Star (ON)
FIN
FOOD, Wednesday, April 30, 1986 1108 mots, p. B2

Spring tang of green garlic new taste in town

Elizabeth Baird

"If you use green onions, why not green garlic?" asks Wentworth North farmer John Yovanov, who just happens to be the only commercial green garlic grower in Ontario.

There are other garlic growers in Ontario. It's a home garden crop for many, and for two to three dozen farmers - especially those in tobacco-growing country looking to replace their major crop - it may soon be a commercial crop. But these growers harvest bulbs in the fall, and their aim is to replace at least part of the crop we import from the south. Yovanov is looking for something else.

Last September, Yovanov planted 45 bushels of individual garlic cloves in a long, .6-hectare (1 1/2-acre) field situated beside his house and close to the pond that provides irrigation water in the summer. Instead of waiting for the cloves to mature into heads in the fall, Yovanov harvests them in spring and early summer.

Beginning in early May, Yovanov will pull up the young green garlic with its long, slim, gray-green leaves and sell them bunched at the wholesale Terminal Market in Toronto. Last year, Yovanov's crop found its way into several Hamilton and Toronto stores whose owners recognized green garlic as a popular spring salad garnish in many Eastern European countries.

But Yovanov and his niece Joanne Dereta, who provided the recipes below, think green garlic has the potential to be much better known and more appreciated. Green garlic isn't as strong or as pungent as cloves and its leaves are tender and very attractive. In my opinion, it has a fresh flavor that pleases without overwhelming. And you use the whole plant, from the tip of the leaves to the cleaned slim bulb. Here are Dereta's recipes. I know there will be many more readers who want to try green garlic than Yovanov's plantings will be able to provide, and suggest that substituting green onions will give you some idea of the color in the recipes, and adding a clove of garlic will begin to hint at the flavor. Green Garlic Squid Salad Serve this salad as an appetizer or lunch dish. Squid is a real bargain in Metro, and has rapidly become a restaurant favorite. Here's an easy and attractive way to serve it at home. 1 lb (450 g) cleaned squid 1 large sweet red bell pepper*

3/4 cup green garlic, in 2-inch lengths 2 tbsp lemon juice

1/4 cup olive oil, extra virgin if available 1 tsp Dijon mustard

1/2 tsp salt Freshly ground pepper 6 frilly leaves lettuce

Rinse squid, cut off any bony pieces. Cut crosswise into 1/2 inch slices. Add to a large pot of boiling water and cook, covered, for exactly 30 seconds. Drain, rinse under cold water to stop cooking. Transfer to medium bowl.

Rinse pepper, core, remove membranes and cut into strips of about 1/4 x 2 inches. Add pepper and garlic to squid. Combine lemon juice, oil, mustard, salt and pepper; drizzle over squid. Taste and adjust seasoning. If making ahead, cover and chill. Be sure to adjust seasoning again before serving. Serve with crusty bread. Cover plates with lettuce and arrange salad over lettuce. Enough here for 6 for appetizers. * A mixture of red and yellow pepper strips is attractive. Green Garlic Mayonnaise This is a mayonnaise for real garlic lovers, and one to keep in mind in all seasons. It's a beautiful pale green, pourable and full-flavored, absolutely perfect to dress hot or cold boiled or steamed new potatoes, or to drizzle over a baked potato. Or spoon some over grilled fish or burgers. On a cooler note, it makes a fine dressing for avocado and tomato salads, or blend it with sour cream or yogurt and serve as a dip for crunchy raw vegetables. 2 eggs 2 tbsp lemon juice

1/2 tsp Dijon mustard

1/4 tsp salt

1/4 to 1/2 cup green garlic, in 1-inch lengths

1/2 cup corn oil

1/2 cup good quality olive oil

In the bowl of a food processor or blender, whiz together the eggs, lemon juice, mustard, salt and green garlic. (At this stage the garlic is not minced but it will be by the end of the process.)

With the motor running, slowly add oil, first the corn, then the olive. For a milder taste, you can use only corn, but the olive gives a real pungency. Process or blend until mayonnaise is smooth, pale green and pourably thick. Use immediately in one of the ways suggested above, or if making ahead, you can store it for a day or two in a covered container in the fridge.

Yields about 1 3/4 cups. Note: To make Green Garlic Potato Salad, boil about 3 1/2 lb (1.625 kg) small, preferably new, potatoes until tender but not crumbling. Drain; peel if desired and quarter. While still warm, pour mayonnaise over and stir gently. Taste, adding more salt. Plenty here for 8 or 10, and very good with barbecued pork, beef, chicken and fish. Cucumber Salad With Green Garlic Accents Joanne Dereta dipped into her childhood memories and adapted a sour cream and vinegar dressing for cucumbers, substituting green garlic for the traditional dill. Serve with fish or cheese dishes, or with grilled meat and chicken. 2 medium cucumbers cup sour cream 2 tbsp minced green garlic 1 tbsp white wine or honey vinegar

1/2 tsp salt

Peel cucumber; cut in half, lengthwise, and use a spoon to scoop out seeds. Slice thinly, crosswise.

In a medium-sized bowl, combine sour cream, garlic, vinegar and salt. Add cucumbers and stir to cover all the slices with dressing. Cover and let stand for about 1 hour in the fridge for garlic to flavor the other ingredients. Taste and adjust seasoning before serving. Makes enough for 6 to 8 servings. Green Garlic Butter Sometimes, plain broiled fish or meat just doesn't have enough zip. Add a curl of garlicky butter and the ordinary becomes special. cups butter, slightly softened 1 tbsp minced green garlic 2 drops each Worcestershire and hot pepper sauce

1/4 tsp Dijon mustard

In a small bowl, mash together butter, garlic, Worcestershire and pepper sauces, and mustard. Taste and add more seasoning for spicier butter. For butter curls, smooth top, cover and chill until firm. To serve, scrape off in curls. Or transfer to waxed paper, form and wrap into a log shape and chill; then slice to serve over burgers, fish, even grilled vegetables or baked potatoes.

Enough for 4 to 6 servings.

Toronto Star (ON)
FIN
FOOD, Wednesday, April 30, 1986 344 mots, p. B4

Cut your own rib-eye steaks and reduce your meat costs

David Brown

Here's your chance to be the butcher.

Blade steaks often are on sale for $1.99 a pound or less, but they can yield more than twice this value in rib eyes and other cuts.

The blade comes off the animal next to the prime-rib section. The tender rib-eye muscle continues up into the blade but gets smaller the farther from the rib it gets. Thus, almost half of a rib-end blade steak is tender rib eye, identical in quality to those rib-eye steaks that normally cost $7 or more a pound.

Rib-end blade steaks are distinguishable by the presence of a straight blade bone. A natural seam divides the rib eye from the rest of the steak. The separation can be made by pulling apart with very little cutting.

The central muscle in these rib-end blade steaks has a similar texture to round steak, but its grain is running in the wrong direction for maximum tenderness. To take full advantage of this cut, slice it as thin as possible cross-grain for stir-frying or stroganoffs. Alternatively, marinate it for tenderness, braise it or use it for stews. The smaller outside muscles should be stewed or ground.

Retailers are frequently swamped when blade steaks are on sale at low prices. To slow down the demand and keep the advertised product in the counter, they often cut blade steaks along with the less-desirable short rib to make an unattractive 3-pound steak that is just too big for most customers. This encourages them to buy smaller, more attractive steaks at higher prices and also eliminates a backlog of short ribs. One final note on blade steaks: While the neck end is the toughest part of the blade, steaks from this section also contain the least fat and bone. Use them as a substitute for stewing beef when there is a price advantage. * David Brown is president of Meat Consultants International Inc. Write to him c/o The Food Section, Toronto Star, One Yonge St., Toronto M5E 1E6.

Toronto Star (ON)
FIN
NEWS, Wednesday, April 30, 1986 435 mots, p. A15

Fear of Soviet crop flop sends grain price soaring

(AP-REUTER)

CHICAGO - CHICAGO (AP-Reuter) - Speculation that radiation from the Soviet nuclear accident at Chernobyl may have damaged Soviet farms sent grain, soybean and livestock prices soaring on North American futures markets yesterday.

"That's the Soviet breadbasket," said one Chicago grain trader.

Experts said crops, water and pastureland in the important farming area could become contaminated from the accident.

Should water and food supplies in the Soviet Union and neighboring countries become tainted, analysts said U.S. grain and livestock may be needed to make up for the shortfall, resulting in the bullish reaction in markets yesterday.

However, a senior U.S. government meteorologist, Norton Strommen, said that since the accident on Saturday, the wind had mostly been blowing into the northwest, away from the major winter wheat area.

Affect ham

"I think most people are thinking, 'Let's cover our shorts and then see what all this means,' " said Chuck Levitt, a livestock futures analyst for Shearson Lehman Brothers in Chicago.

Short sellers first commit themselves to sell a product, and then later purchase, hoping prices fall in the interim.

The radioactive cloud from the plant could affect Scandinavian and European nations and areas of Poland that normally export ham.

"We've heard slaughter operations in Poland and Sweden have been suspended and the same will probably happen anywhere else in the path of the radiation," Levitt said.

Ed Cook, a U.S. agriculture department economist, said the radioactive plume from the accident blew over Byelorussia and the Baltic states, an area that grows mainly rye and spring barley for animal feed, sugar beets, some spring wheat and animal forage.

It also produces 13 per cent of the Soviet Union's milk and 11 to 12 per cent of its meat.

Water supply

Another potential problem, this one to the Soviet's breadbasket to the south and southwest of the accident site, comes from possible contamination of water supply.

The accident site was "right on the Pripyat River and that flows into the Dniepr River, the central river of the Ukraine," Cook said. "If contamination got into that supply it might force them not to irrigate their crops," an important practice in southern Ukraine.

Some months of wheat futures at the Chicago Board of Trade surged to their upper 20-cent-per-bushel limits before prices subsided at the close, with the September corn delivery also briefly touching its 10-cent upper limit.

Strong American wheat values, and the grim Soviet news, boosted rye prices. Rye gained $1.10 to $2.50 in good commercial and speculative trade to close $95.50 in May.

Toronto Star (ON)
FIN
FOOD, Wednesday, April 30, 1986 676 mots, p. B8

Eating sufficient fibre isn't a difficult chore

Denise Beatty

The message about getting more dietary fibre is loud and clear but can you give me some ideas on how to get the amounts usually recommended? Lidy Martin, Toronto

Dietary fibre is the part of food that doesn't get digested. There are different kinds of fibre, which are beneficial in different ways. One type specializes in keeping your bowels regular. Others help in the control of blood cholesterol and blood sugar. What this means is that there is no one perfect source of fibre. You need to eat different kinds of foods to get the maximum benefit.

How much fibre you need can only be estimated. Hard and fast rules are difficult to come by, since there is still a lot to learn about fibre. Be aware you shouldn't overdo it with fibre because it can bind with certain nutrients, making them unavailable to you. Studies show that 35 grams of fibre a day will not have any ill effects on nutrient absorption. And since most experts think that the usual intake of about 15 grams of fibre should be doubled, you should aim to get about 30 to 35 grams a day. Get your fibre by eating lots of the following foods every day: * Whole grain foods - whole-wheat bread, rye bread, bran muffins, brown rice, oatmeal. * Fruits and vegetables. Eat lots of them and eat them raw and with skins when possible. * Dried peas, beans and lentils - baked beans, bean salad, split pea soup. Use these foods in soups, stews, casseroles or in place of meat once or twice a week. These foods are a true fibre force. * Nuts and seeds. Use them in cooking or eat them as a snack. On the practical side, here is what a day's diet might look like if it contained 30 grams of fibre.

Breakfast

3/4 cup raisin bran cereal, 4 grams of fibre

Skim milk, 0 grams 1 orange, 2.7 grams

Mid-morning break Bran muffin or a banana, 3 grams

Lunch

Sandwich, any kind using two slices of whole-wheat bread, 5 grams

One whole tomato, sliced, 2.3 grams Glass of milk, 0 grams

Dinner

Broiled chicken breast, 0 grams

Baked potato with skin, 5.2 grams

1/2 cup broccoli, 2.6 grams

Green salad, 2 grams 1 cup fresh strawberries, 3.3 grams Total - 30.1 grams of fibre There you have it. Getting your fibre is not that difficult, after all. Of course, not every day is going to look like this. Some days you won't get this much and other days you'll get a lot more. The important thing is that you eat fibre-rich foods each and every day.

My mother has started to take TUMS antacid tablets as a source of extra calcium. I think it is a strange habit and would like your opinion on this practice. Louise Kelleher, Etobicoke

Strange as it seems, TUMS brand of antacid tablets are a good and cheap source of calcium.

There are three types of calcium pills on the market - calcium carbonate, calcium lactate and calcium gluconate. The actual calcium in one is just as good as the calcium in the other but the amounts of calcium in each is very different. Calcium carbonate pills contain three times the calcium of calcium lactate pills and four times the calcium of calcium gluconate pills. This can make a big difference in price. Calcium carbonate pills appear more expensive, but then you don't need to take as many pills. At this point, you're probably asking yourself what this has to do with TUMS. As it turns out, TUMS are simply calcium carbonate pills. Depending on the type of TUMS, you can get between 200 and 300 milligrams of useable calcium in each tablet. These tablets are a very good source of calcium and they are quite cheap in comparison to the usual calcium pill. * You can write to Denise Beatty c/o The Food Section, Toronto Star, One Yonge St., Toronto M5E 1E6.

Toronto Star (ON)
FIN
FOOD, Wednesday, April 30, 1986 262 mots, p. B5

Planning can cut costs if you're a dining duet

AP

NEW YORK - NEW YORK (AP) - If yours is a household of only two, and recipes all seem to be aimed at large families, you can adapt to your culinary lifestyle without the hassle of halving recipes by thinking small, says food expert Jean Hewitt.

Buy smaller cooking utensils, advises Hewitt, food editor for Family Circle magazine and author of Cooking For Two Today (Little, Brown and Co. (Canada), $20.95). A toaster oven-broiler is handy for the two-person kitchen, she says, as is an electric hand mixer, a blender and one of the small food processors. Hewitt offers these other hints for dining duets: * When you have cooking time, prepare "make aheads" such as stew, spaghetti sauce, soups and small pot pies, and package them in two-serving portions for the freezer. * If you can't buy produce in small amounts, plan ahead for several meals. A bunch of broccoli provides steamed flowerettes, stalks for soup and extra flowerettes for salad, quiche or stir-fry. * Keep bread and other baked goods in the freezer and remove only as much as you're going to use. * Buy the exact amount of meat you want on special order, and have the butcher cut turkey breasts in halves or quarters. Buy chicken parts and Cornish game hens to cook for two. * Plan a roast chicken for several meals: chicken pot pies, for instance, or chicken curry or chicken salad. The same ideas apply for a roast of beef or leg of lamb. * Cook six to eight ounces of pasta for two.

Toronto Star (ON)
FIN
ENTERTAINMENT, Wednesday, April 30, 1986 381 mots, p. F3

Cafe hits a high note

Shannon McManus Toronto Star

The Opera Cafe's claim to fame is its Sunday brunch, featuring live opera highlights ($13.50).

When my friend and I went there for lunch on a Thursday, we expected to hear recorded opera. We were a bit disappointed when, instead of the "Toreador Song" or the "Anvil Chorus", the background music consisted of "In The Mood" and "Strangers In Paradise". The manager told us opera recordings are usually played and always at a patron's request.

The cafe is a lovely restaurant. Portraits of singers and colorful opera posters line the red brick walls; the subdued green carpet and Scandinavian furniture create a peaceful atmosphere.

Each dish on the dinner menu has been given an operatic name.

We began our lunch with the potato soup ($1.50), a creamy potato puree with tiny pieces of carrot throughout.

We shared the spinach salad with mushroom and ham ($4.50). The spinach was the freshest I've had in a restaurant this winter but the homemade mayonnaise dressing was rather bland.

I ordered the wiener schnitzel ($5.60), served with golden fried potatoes. The schnitzel was perfectly prepared and not at all greasy. My friend chose the Transylvanian-style cabbage roll ($4.90), accompanied by one tiny, mild sausage. He said the cabbage roll, stuffed with sauerkraut and meat, was very good; neither too sweet, nor too sour.

I had the European-style chocolate layer cake ($2.20), a flat dessert of thinly layered cake and cream. It wasn't too sweet and was quite tasty, but my friend's Opera crepe ($1.80) was more impressive. The crepe was filled with walnuts and raisins and smothered in a delicious semi-sweet chocolate sauce. Lunch for two, including tax and tip, was $28.47. The restaurant didn't list the tax separately on the bill.

The Star's daily restaurant review Opera Cafe 507 Parliament St. (at Carlton) 925-5310 Hungarian cuisine; seats 70; open 12.30 p.m. to 2.30 p.m. Tuesday to Friday and 5 p.m. to 11 p.m. Tuesday to Saturday and 11.30 a.m. to 2.30 p.m. Sunday; lunch entrees from $4.20 to $5.60, dinner entrees from $5.60 to $11.50; reservations required for Sunday brunch; full licence; major cards; access for handicapped.

Toronto Star (ON)
FIN
NEWS, Wednesday, April 30, 1986 1629 mots, p. A1

U.S. believes 2nd Soviet reactor melting down -- thousands flee Official death toll 2 called 'preposterous'

(AP)

MOSCOW - MOSCOW (AP) - An inferno raging in the devastated Ukrainian nuclear power plant spewed more radiation into the atmosphere today, and reports said there were hundreds of deaths in what may be the world's worst nuclear disaster.

U.S. intelligence agencies believe a second reactor at the Chernobyl nuclear complex either has already experienced, or is experiencing, a meltdown, official sources said in Washington today.

Officials, monitoring the disaster from afar, said the chemical blast that triggered the Soviet nuclear catastrophe was a "violent explosion" that came from "inside the reactor core."

Thousands of Soviet citizens have been evacuated from the area around the burning power plant, which is 60 miles from Kiev.

Radioactive particles today reached Austria - at least the eighth country hit by the fallout - and officials advised parents there to keep infants indoors.

The Polish government began administering anti-radiation medication to all children under 16 in Warsaw and the country's northeast.

Finland was sending a plane to evacuate its 100 citizens from Kiev while the United States, Britain and France sought to get their citizens out of the Ukrainian capital.

Sweden, more than 1,000 miles northwest of the fire, warned residents on its east coast against drinking contaminated rainwater. It also banned imports of fresh vegetables, fish and meat from East European countries hit by the radiation.

Officially, the Soviets are saying that only two people were killed in the accident, which apparently began Saturday, but some Western sources estimate that as many as 2,000 people are dead.

U.S. arms control administrator Kenneth Adelman described the Soviet report of two deaths as "frankly preposterous in terms of an accident of this magnitude."

Even Mikhail Timofeev, Soviet deputy minister for civil aviation, told reporters after he arrived in Washington yesterday that "tens of people" had been injured, although he put the total casualty figure at less than 100.

"This is evidently the worst nuclear accident ever and it still seems to be out of control," said Gerd Scharrenberg, a spokesman for the West German Research Ministry in Bonn.

Fallout was at first blown northwest, but weathermen say it is now being borne by winds blowing back across the Soviet Union.

No stories

Major Soviet newspapers carried no stories and ran no pictures, but a broadcast on the state-run Radio Moscow labelled the event "a disaster."

In its only brief statement on the accident, the Soviet government said it occurred in the fourth of Chernobyl's four power generating units - apparently meaning the newest, completed in 1983 - and that the reactor was damaged, destroying its housing and producing "a certain leak of radioactive substances."

But it did not say what radioactive substances had been released, for how long, and at what levels they had been "stabilized."

By reading between the lines of the official announcement, it appeared that about 10,000 people were evacauted from Pripyat, the new town created for workers at the Chernobyl plant, and from three nearby population centres.

An American professor, in a telephone interview from Kiev on the NBC-TV Today show, said she was told about hundreds of casualties.

Intourist guides "told us that their information indicated something like 300 casualties," said professor Karen Black from Bates College in Lewiston, Maine.

"We were given the information that the city water supply, which . . . is right next to where the accident was . . . has been now cut off to the city and they are using alternate water supplies."

Radioactive fallout from the Chernobyl plant has fallen on the Soviet Union, Finland, Sweden, Norway, Denmark, Poland, Czechoslovakia and Austria. Other Soviet bloc countries may have also been hit, including Hungary and Romania.

Small amounts of harmless radioactive fallout are expected to reach Canada and the United States by the weekend.

The Soviet Union said today the "radiation situation . . . (had) stabilized" around the Chernobyl plant.

However, reports indicate that the reactor building is still burning, belching black and probably highly radioactive smoke into the air.

Meanwhile, as radioactive particles are moving through the atmosphere and falling on Europe, worried Western governments were angrily demanding that the Soviets release more information about the accident.

And all over the world, scientists were trying to keep tabs on the progress of the radioactive "clouds," while authorities were attemting to protect the citizens.

In Ottawa, the department of health and welfare has put Canada's radioactivity monitoring stations on special alert.

It's 'peaceful'

But all is apparently quiet in Kiev, a 1,400-year-old city of 2.5 million people.

"Everything in Kiev is absolutely peaceful," a Russian-speaking resident said when contacted by telephone from New York. "I don't know about other places closer (to Chernobyl). But in Kiev everything is satisfactory, 100 per cent."

When he was asked specifically about Chernobyl, he replied in English: "In that small city now is nobody. All people are evacuated maybe. I don't know exactly." He was asked where they may have been taken and said: "To another small city. But . . . it is not too many people."

A West German technician working at the Chernobyl facility said a 30-kilometre (18-mile) security zone had been established around the damaged plant, Danish state radio reported.

Swedish radio, citing unnamed sources in the Soviet Union, said truck convoys were streaming north from the area, in the rolling hills near the Dnieper River, the Soviet Union's industrial heartland.

Billowing smoke

U.S. intelligence sources in Washington said the Chernobyl reactor complex experienced a meltdown Saturday, was still billowing smoke yesterday and threatened another reactor at the same site.

Swedish and West German officials said the Soviets had asked for information on fighting nuclear plant fires, indicating serious problems continued. But spokesmen for U.S. agencies that deal with atomic energy said there was no response from the Soviets to American offers of assistance.

Emerging from a Central Intelligence Agency briefing in Washington, U.S. Senator Malcolm Wallop told reporters: "As we understand it, the building itself was essentially destroyed. . . One would have to assume there is contamination flowing everywhere within that 30-kilometre radius. You've got a hot radioactive core and it's still burning."

Instantaneous death

Comparing it to the worst nuclear reactor accident in U.S. history - in 1979 at Three Mile Island, Penn. - Wallop said he had been told radiation levels at Chernobyl were estimated at "100,000 to 200,000 to perhaps a million times greater than anything that was contemplated at the worst point in the appraisal of Three Mile Island.

"There are extensive levels of radiation, some of which are high enough to cause instantaneous death, some of which will cause death in days or weeks. There is a hot fire burning and no ready way of putting it out."

It was understood that much of the U.S. intelligence information was gathered by a KH-11 spy satellite, but nobody was saying so officially.

Another U.S. senator expressed skepticism at some of the higher estimates of those killed or injured in the accident.

"I've seen nothing that indicated that huge numbers of people are dead," Senator Patrick Leahy said after the CIA briefing. "It could be two, 12 or two dozen."

Scientists differ

Adelman told reporters the reactor fire "will continue to burn for a good number of days." Reactor temperatures had reached almost 4,000 degrees Celsius (7,000 degrees Fahrenheit), he said, more than enough to have caused a calamitous melt down of reactor fuel.

But other scientists disagreed and no one could say exactly what had happened.

Western experts said serious health hazards - many of them not showing up until years from now - are unlikely beyond a 50-kilometre (30-mile) range of the site.

Some scientists abroad noted that Kiev's drinking water, drawn from the Dnieper River, could become contaminated. Ukraine is also a major grain-growing region.

A weather expert at the U.S. Agriculture Department in Washington said most of the radioactive cloud may have moved away from the heart of winter grain area.

But in London, a member of the British Atomic Energy Authority said the fallout of radioactive elements such as cesium oxide could affect Ukraine's harvest. Norman Franklin said cesium oxide has a half-life of 30 years, and deposits on the land through rainfall would harm agriculutre for a long period in the area close to the damaged reactor.

Half-life is the time it takes for half of a given amount of radioactive substance to decay into another substance.

Deputy Premier Boris Scherbina has been named to head a commission investigating the accident, the Soviet statement said. Scientists and heads of government ministries were named to the commission.

European political leaders angrily demanded that Moscow explain why it had not quickly alerted the rest of the world to the disaster, believed to have occurred on Saturday, perhaps even as early as Friday night.

When Swedish embassy officials in Moscow first made contact with Soviet authorities, they were told no accident was known to have occurred.

Detailed list

But last night, the Swedish embassy handed the Soviet Union a detailed list of questions concerning the Chernobyl disaster.

"We are hoping for sensible answers this time," said a foreign ministry spokesman in Stockholm.

Sources close to Swedish Energy Minister Birgitta Dahl said moves were being made to trade Swedish expertise for Soviet guarantees that it will accept international safety standards and inspection of its nuclear power program.

Dahl said yesterday the Swedish government had on several previous occasions asked the Soviets to step up nuclear safety measures, but without success.

"I take it for granted that the Soviet Union must now allow international control," she said.

The Soviet Union has 51 nuclear reactors in operation.

Toronto Star (ON)
FIN
NEWS, Thursday, May 1, 1986 505 mots, p. A14

Anxious Europeans track radioactive fallout

(AP)

BONN, West GErmany - BONN (AP) - Fallout from the Chernobyl nuclear disaster in the Soviet Union has affected most European countries, some harder than others. Milk is being checked in some countries, while others report no increased radioactivity. Following is a country-by-country breakdown:

AUSTRIA: Environmental officials in Carinthia province advised parents to keep infants indoors. Federal officials reported above normal radioactivity readings across the country, but said they posed no health hazards.

The VOEST-Alpine company chartered a special flight to evacuate relatives of Austrian steel specialists from Shlobin, about 160 kilometres (100 miles) west of the damaged Soviet reactor.

BRITAIN: The National Radiological Protection Board reported no increase in radiation, but officials started checks of milk samples. Prime Minister Margaret Thatcher also set up "an expert working group" to monitor the situation on an hourly basis.

CZECHOSLOVAKIA: State-run CTK news agency said systematic monitoring of radioactivity in various regions of the country turned up no threat to public health.

FRANCE: No significant increases in radioactivity reported.

ITALY: Research stations report radioactivity has increased slightly less than twice the normal level. Health Minister Renato Altissimo said that when the nuclear cloud reaches Italy, as expected in about four days, the radioactivity level would increase by 10 times normal levels, but no danger would be posed.

GREECE: No rise in radioactivity registered.

NETHERLANDS: Authorities declined, in keeping with custom, to give exact figures on radiation levels. But the governmental co-ordination office said no increase was measured at five different monitoring stations throughout the country.

NORWAY: Radiation levels up by about 60 per cent Tuesday, but dropped yesterday. The ministry of social affairs reported no reason for concern.

POLAND: Government reported above-normal densities of radioactive iodine in the air and banned the sale of milk from grass-fed cows. It ordered all children to receive iodine solutions at schools and health clinics.

No figures on radiation levels were released, but a professor at the Institute of Experimental Physics in Warsaw said readings were 10 to 15 times above normal.

PORTUGAL: National meteorological institute reported normal radioactivity levels.

ROMANIA: Radio Bucharest reported no increase of radioactivity.

SWEDEN: Radioactivity levels were declining in the south but remained high - as much as 10 times above normal - in the north. Authorities said there was no cause for alarm. However, some people in coastal areas were advised not to drink rainwater, and the import of fresh meat, fish and vegetables from the Soviet Union and East bloc countries was banned because of possible radiation contamination.

SWITZERLAND: Swiss authorities reported 10 times the normal level of radiation in Davos and three times normal levels in Zurich. Officials said those levels are not high enough to require residents to take precautions.

WEST GERMANY: Abnormally high levels of radiation were reported in West Berlin and Bavaria yesterday, but the government said there was no danger. West Germans have been warned against travelling to the Kiev area, while the Uhde construction company was making plans for evacuating its 100 employees out of the region.

Toronto Star (ON)
FIN
BUSINESS TODAY, Thursday, May 1, 1986 714 mots, p. E7

Federal aid for farmers called inadequate

John Spears Toronto Star

Canadian farmers won't turn down the help offered by Prime Minister Brian Mulroney yesterday, but it isn't in the same league as the money being lavished on farm assistance by the U.S. and Europe.

The assistance package is aimed at Western Canadian farmers, who, as the biggest farm exporters, are the ones suffering the most damage in the crossfire of the agricultural trade war being waged between the U.S. and Europe.

But some of the measures directed specifically at the West are still fuzzy. And the most concrete measures will benefit farmers across the country. Mulroney's aid package included: * Eliminating federal sales and excise taxes on farm fuel, and increasing rebates that farmers get on other federal fuel taxes. That could put another $165 million into farmers' hands during the next two years. * Raising the price range for western wheat consumed in Canada to a spread of $6 to $11 a bushel. The current range is $5 to $7. * Forgoing a planned increase in freight rates for western grains, scheduled for Aug. 1.

Mulroney said prairie farmers "are going down the chute" as the U.S. and European Community battle for foreign markets. He promised to raise the issue at the economic summit in Tokyo.

Stopping the trade war is probably the best solution to the problem, if Mulroney can help do that.

As former U.S. trade representative William Brock liked to point out, the big winners in a trade war are usually the buyers. And, in the case of a trade war over grains, the Soviet bloc countries are among the big buyers.

Stopping the war won't be easy, however. The European Community has huge surplus stocks of grain and meat, built up by over-generous subsidy progams, that it wants to unload even if it means losing money.

And the U.S., whose share of the world grain market has been slipping throughout the 1980s and whose agricultural trade surplus was cut in half last year, is determined to win back markets.

It has offered "buy four bushels, get one free" deals on wheat in the Middle East, and has a warchest of $7 billion in export subsidies and credit guarantees.

What if the trade war doesn't cool out?

Paul Orsak, vice-president of the Western Canadian Wheat Growers' Association, says he's looking for more help than Mulroney has offered so far.

"I guess we're not displeased about it but it certainly doesn't do very much," he said yesterday.

Orsak said that rolling back the freight-rate increase is meaningless. The rate is set by a formula based partly on crop volume, he said, and the formula wouldn't have allowed the rate increase anyway.

"If a guy wanted to be cynical, it's a cheap political move," he said.

Increasing the maximum allowable price for domestic wheat doesn't make any immediate difference, either, he says. The current price of $7 a bushel is within the new range.

The price isn't likely to change until a Commons committee looks into the issue starting this month.

U.S. farmers are getting about $2.50 a bushel more for their wheat than Canadian farmers, who will get an initial price of $3.54 for top quality wheat.

Orsak conceded that Canada can't afford to pay that kind of subsidy - and probably shouldn't try, anyway.

"Our biggest disppointment is they didn't do many of the things we suggested that wouldn't have cost money," he said.

"We heard nothing this morning about improving market development activity at the Canadian Wheat Board."

And there were no changes to permit private companies a freer hand in making export sales of grains, he said, or making the grain transportation system more efficient.

Sandra Banks, an aide to Wheat Board Minister Charlie Mayer, said Mulroney's package isn't necessarily the last word in federal assistance.

It was directed at lowering farm costs when farmers are getting ready to seed, she said, and other measures can still be considered.

The government will be under pressure from eastern farm groups as well.

Ontario corn growers have already applied for a countervailing duty to be levied against U.S. corn imports. They have argued that the U.S. corn subsidies will hurt them as badly as western wheat growers.

Toronto Star (ON)
SAT
SPORTS, Saturday, May 3, 1986 727 mots, p. C4

Walleye makes its mark on the table, not in water

John Power

The walleye is this province's most popular game fish, despite the fact trout types abound and bass buffs are everywhere.

It's mainly because of the meat. The walleye is a slow, sluggish fighter that gives a dogged, rather than exciting, performance on the end of a line.

Only once have I seen them leave the water. That was on Floodwood Lake, north of Cochrane, where they appeared to be jumping for insects. So, while they're capable of aerial manoeuvres, it's not their style.

What the walleye lacks in a scrap it makes up for on the table. Although it is a moot point, the majority of anglers give ol' yellow their nod as the most flavorsome fare in the seas.

While the walleye is open year round in the Great Lakes (Georgian Bay excepted), the season really begins next Saturday for a large percentage of the fishing fraternity.

That's when Southern Ontario's inland waters open which, for most, means the Kawartha Lakes.

Poised for pitch

The start is no longer the event it used to be when every dam in the Kawarthas was jammed and circled by shoulder-to-shoulder fishermen, all poised to make their first pitch Friday at midnight.

Almost all fast water areas where walleyes traditionally spawn are sanctuaries until May 17. That late opening in spawning waters gives the fish and the future of the fishery a much needed measure of extra protection during a late spring.

This time around it matters not. Walleyes have done their thing and left the spawning grounds. Last week, Lindsay District fish and wildlife supervisor Paul Drysdale reported that eight large female fish equipped with radio transmitters had already left the Otonabee River beds and were heading for home.

He says, "Some smaller males are still hanging around, but they too will be gone in a few days."

It sounds like the sanctuaries would be no great shakes, even if they weren't out of bounds.

The deeper river holes below the closed areas are worth trying but it will basically be a boat fisherman's opening weekend. Shallows, drop-offs and river mouths will be the productive places.

Lake Simcoe will, as usual, frustrate almost all who try to unlock the walleye vault. Those who are successful will bring home wall-hanging walleyes - trophies in the 10- to 16-pound range.

The area to fish is between the mouth of the Talbot River and Thorah Island.

Walleyes aren't fair game in central Ontario until the following weekend. That's from Georgian Bay to the Ottawa River, including Lake Nipissing.

Fewer fish

There are fewer fish in the Moon River basin than was the case 10 or more years ago. Thanks to the efforts of biologist Lloyd Thurston, walleyes are on the comeback trail and fishing has taken a turn for the better.

If there's any substance to the Moon basin saw which states: "Fishing doesn't fade until the lilacs do," there are a few weeks of action ahead.

Walleyes work the graveyard shift and successful walleye fishermen chalk up their best catches when most honest folk are in their beds.

The quarry is nocturnal by nature and its gigantic eyes are extremely sensitive to light.

The walleye is lazy and lackadaisical so, whatever you're feeding them, do it slowly. Employ a putt-putt trolling pace, retrieve just fast enough to activate the lure and pause longer than usual between bounces when jigging.

Still-fishing and drifting are good tacks to take. Don't forget that walleyes seldom bite savagely, and usually mouth the bait before swallowing.

The creel count is six except in eastern Lake Ontario, where the limit is four fish per day. Kawartha Walleye Sanctuaries until May 17: * Bobcaygeon: Trent-Severn Dam to Pigeon Lake, Little Bob Dam to Pigeon Lake; * Coboconk: Trent-Severn Dam to Balsam Lake; * Kirkfield: Talbot River in Carden Township (Con. 7, 8, 9) * Lindsay: Trent-Severn Dam to cement bridge abutments on Scugog River; * Omemee: Omemee Dam to CNR bridge over Pigeon River; * Rosedale: Trent-Severn Dam to Cameron Lake; * Buckhorn: Trent-Severn Dam to narrows (400 metres); * Burleigh Falls: Trent-Severn Dam to Stony Lake, Perry's Creek; * Lovesick Dams: 100 metres below all four Lovesick Lake dams; * Young's Point: Trent-Severn Dam to Highway 28 bridge; * Peterborough: Lock 19 Dam to Bensfort Bridge over Otonabee River; * Fenelon Falls: Trent-Severn Dam to Juniper St. power line.

Toronto Star (ON)
SUN
NEWS, Sunday, May 4, 1986 653 mots, p. A1

21 killed as bomb blasts Sri Lankan jet

(CP-AP)

COLOMBO, SRI LANKA - COLOMBO (CP-AP) - A time bomb ripped through a Sri Lankan jetliner at the Colombo airport yesterday as passengers were boarding, killing 21 people and injuring dozens of others, Sri Lankan government officials said.

Several Japanese and at least a half dozen Europeans from Britain, France and Germany were among the victims, according to state radio and other reports, but no identities were given.

A spokesman for external affairs in Ottawa said the only Canadian listed among the passengers, a consultant with the Canadian International Development Agency, left the plane in Colombo before the explosion. The consultant's name and home town were not available.

The blast was caused by a time bomb in the rear of the plane, the official Sri Lankan news agency said.

Broke in two

The explosion broke the plane in two, sent plumes of black smoke skyward and shattered glass panels in the main terminal building, witnesses said.

There was no immediate claim of responsibility. Sri Lankan government officials said they suspect sabotage by Tamil militants, but Tamil groups said they were not responsible.

"This is plain terrorism," said National Security Minister Lalith Athulathmudali, who visited the scene with senior military officials.

The government said 24 people were injured, but witnesses at the airport put the number at more than 40. Sri Lanka's official news agency Lankapuvath said 12 of the injured were in critical condition.

Passengers were boarding the AirLanka L-1011 at 9.10 a.m., 20 minutes before the scheduled departure, when the explosion occurred, state radio said.

A western pilot who spoke on condition of anonymity said he saw bodies lying on the tarmac while cargo, such as chickens and vegetables, was strewn over the area. Passengers were running and screaming, he said.

One injured passenger, a French sailor, told reporters he had not yet taken his seat when the explosion rocked the aircraft.

"I was lucky to escape alive," said the man who would identify himself only as Redato.

Indian delegation

The airport was closed for four hours after the blast.

Security minister Athulathmudali claimed the explosion was timed to coincide with the arrival of an Indian delegation seeking to mediate between the Tamil rebels and the Sri Lankan government.

Tamils, most of whom are Hindus, make up 18 per cent of Sri Lanka's 15 million people. They claim discrimination by the majority Sinhalese Buddhists.

Tamil guerrillas have been fighting for three years to establish a separate homeland in northeastern Sri Lanka, where most of the Tamils live and where they form a majority of the population. Moderate Tamils seek autonomy for the region.

The Lockheed Tristar arrived from London via Zurich, Switzerland, and Dubai in the United Arab Emirates. Passengers had left the plane so it could be cleaned and refuelled.

Reports said 128 passengers were scheduled to reboard for a flight to Male in the Maldive Islands, 388 nautical miles southwest of India's southern tip.

Among the passengers were people from Britain, Germany, Austria, France, Italy, Japan, India, Sri Lanka and the Maldives.

A Japanese foreign ministry official in Tokyo said a Japanese newlywed couple was feared killed. Two other Japanese were injured and four others were reported safe, the official said.

Rear hold

The Lankapuvath news agency quoted security sources saying a bomb was planted in the tail of the aircraft. Reporters and other witnesses said the blast went off in a rear cargo hold.

AirLanka sources in Dubai, speaking on the condition of anonymity, said aviation officials in Colombo told them an explosive device probably was hidden in a shipment of meat from Colombo for the Maldives. They said shreds of meat were scattered near the explosion site.

In August 1984, a bomb exploded in a suitcase as it was about to be loaded aboard an AirLanka plane at Madras, India, and police sought a Tamil for questioning. No arrest was ever made.

Toronto Star (ON)
SUN
NEWS, Sunday, May 4, 1986 2109 mots, p. B1

The silent Russians Why Moscow can't bear to tell all about nuclear catastrophe

William Lowther Special to The Star

WASHINGTON - WASHINGTON - If there is one thing the Kremlin hates more than capitalism, it may be criticism.

No leadership in modern times has done more to hide its mistakes and misfortunes than the Soviet Union. They are deeper into "cover-up" than Richard Nixon. But never has Moscow been subjected to greater international condemnation than it was last week over the attempted masking of the disastrous accident at the Chernobyl nuclear power plant.

The Soviets did not confirm the accident until four days after it happened and only then when a huge radio active cloud began floating over Scandinavia. No neighbors were given warnings to take precautions and it seems likely the Kremlin was simply prepared to cherish the extraordinary hope that no one would notice.

Diplomats and Soviet experts find a close similarity between the handling of the Korean airliner incident in 1983 and the Chernobyl accident. Both were first concealed and then slowly revealed by the state media after an outcry abroad.

First big test

In September 1983, foreign commentators said damage to the Soviet image was compounded by concealment and the initial denial that the Korean passenger jet had been shot down by Soviet jets. Much the same appears to be happening this time.

The traditional Russian attachment to secrecy has outweighed any inclination to follow Premier Mikhail Gorbachev's urging for more public openness. The new leader made a name at home and abroad for straight talking, and he has been promoting a drive to have the media cover the bad news as well as the good.

But Chernobyl, his first big test, seems to have proven too much for him. And he has fallen back on the old methods of trying to keep calamity in the closet. A glance at the record is startling: * May 1984: A naval ammunition depot at Severomorsk, 1,500 kilometres (900 miles) north of Moscow, exploded with such ferocity that U.S. intelligence analysts first believed it was a nuclear blast. At least 200 people were killed and a third of the Northern Fleet's surface to air missiles were destroyed. Although U.S. spy satellites recorded the whole affair, Moscow refused to confirm it for a month and even then it was given less coverage by Pravda than the Kremlin reception for a visiting African leader. * April 1979: A biological weapons research plant near the city of Sverdlovsk, accidentally released deadly anthrax germs. A classified U.S. report estimated that between 200 and 1,000 people were killed. Officially, Moscow still insists there was only a tiny outbreak of anthrax and that it was caused by a butcher selling tainted meat. * June 1960: A huge rocket designed to carry instruments to the moon exploded on its launch pad killing many top space scientists. The incident was not revealed until 1976. * January 1958: A chemical explosion tore through a nuclear waste dump in Chelyabinsk province on the eastern side of the Ural Mountains killing an undetermined number of people and leaving 400 square miles (1,040 square kilometres) of land uninhabitable. The accident was brought to light by an exiled Soviet scientist in 1976. It was probably caused by the sloppy storage of nuclear waste. * An eight-alarm fire recently at the "Stork Cafe" and "Wedding Palace" on Moscow's Leningradsky Prospect reportedly took dozens of lives. Except for a West German correspondent who happened to see it, no one reported on it.

Petr Beckmann, a Czech born expert on Soviet bloc engineering, says almost all of the disasters are symptomatic of a system that puts production quotas and prestige before individual safety.

"On paper, the Soviets have rigorous safety standards," he said. "But the standards fall away when workers must choose between enforcing safety measures against the unlikely event of an accident and fulfilling production quotas. When there are orders from Moscow, the safety standards become no more than window dressing."

And Washington based Kremlinologist Ernest Weatherall said: "Many of the Soviet accidents are caused by just sheer carelessness. They have good hardware, but it's done without too much consideration for the safety of the individual. Remember, they don't have any lawsuits in the Soviet Union. Widows can't sue."

Still, students of Russian history will be something less than shocked by this latest outburst of reticence.

The secrecy has nothing to do with Communism, writes Star correspondent John Dornberg from Munich. It has been a peculiarity of Russian life ever since there has been a Russia - 1,000 years. As part of the syndrome, accidents, mishaps, natural calamaties, epidemics and other forms of misfortune have been treated as non-events and non-news for centuries.

The phenomenon is so pronounced that westerners travelling in Russia have commented on it ever since the first one, Sigismund Zu Herberstein, Hapsburg emperor Maximilian's ambassador to the court of Vasily III, visited Moscow and reported on his experiences in 1526.

Police privilege

During the Napoleonic Wars, for example, foreigners who had sought refuge in Russia, all lamented the lack of frankness about reporting the war.

In St. Petersburg, no one knew anything about what was going on at the front or around beleaguered Moscow because it was official policy to conceal the news of setbacks and defeats.

The most outraged observer was clearly Marquis Astolphe de Custine, a French nobleman who toured Russia in 1839 seeking to find arguments for monarchism and against republicanism, but returned so shocked by the practice of monarchism under Czar Nikolas I that he became a dyed-in-the-wool republican.

"The knowledge of figures is a privilege of the Russian police," wrote Custine. "I do not know whether exact figures reach the czar himself."

In his journals, Custine described how a cloudburst descended on the Gulf of Finland and the Neva River, capsizing numerous boats, bringing guests from St. Petersburg (today's Leningrad) to Peterhof, the summer palace, for an imperial banquet being staged by Nikolas.

The following day rumors spread through the city that 200 people had drowned. Others mentioned a figure of 1,500 and some said 2,000.

The calamity was never reported and as Custine remarked in his journals: "No one will ever know the truth and the papers will not even mention the disaster, for that would distress the czarina and imply blame to the czar. Any mishap here is treated as a secret affair of state, and no news of any calamity is ever published without the czar having consented to such humiliating acknowledgment of the superiority of Providence."

And so it is today, like the czars of yesteryear, the new czars of communism - and the Communist party - must appear perfect. Accidents and natural disasters mar the image of perfection.

But less traditional than this kind of secrecy - at least as expressed to western reporters by people on the street - is the attitude within the U.S.S.R. toward the Chernobyl disaster in particular, the dangers of the nuclear power plants in general, and toward technology and the environment.

There is a kind of blind faith in man's ability to master nature and in nature's boundlessness.

Russian literature, music and art are full of glowing tributes to the beauty of Mother Russia and the Good Russian Earth, its magnificent forests, sweeping steppes and broad, abundant rivers. The Russians are drawn to nature - even those who live in the big cities. Muscovites spend their weekends in the surrounding countryside hunting for mushrooms and berries, picking wild flowers, and searching for herbs with medicinal powers.

Limitless treasure

Russians have a dictionary full of endearing diminutive words for ever imaginable species of animal life, and it used to be said that wherever you find a Russian, you will also find a newly planted tree.

But since the time of Josef Stalin, the Russians' attention has focused more on factories than forests. Obsessed with the drive and desire to become a great industrial power at all costs, they paid little attention to their resources, ecological balance and environmental problems.

Proud that they possessed the world's largest and richest land mass, a third of the planet's forests and almost 3.2 million kilometres of rivers, they considered their treasure trove of nature limitedless.

As recently as a dozen years ago, Soviet officials were still asking Western visitors: "What is all this talk about the ecology and the environment in your countries?"

To be sure, things have changed since the mid 1970s. A whole series of resolutions, laws, decrees and executive orders dealing with pollution control, conservation and environmental protection have been passed. And there is growing environmental awareness.

Consider the long-raging controversy over the plan, initiated by Leonid Brezhnev in 1974 to change the flow of some of Siberia's largest rivers from north to south in order to irrigate some 195,000 square kilometres (75,000 square miles) of territory in Uzbekistan and central Asia.

Dogged confidence

The diversion scheme, according to most experts, might have melted part of the Arctic icecap, altered the climate of the northern hemisphere and changed existing world rainfall patterns.

The plan was finally scrapped - or at least indefinitely postponed last March - mainly because Mikhail Gorbachev considered it too costly and has banked on intensification rather than extensification of agriculture.

Still, there is a kind of "where's there's muck there's money" mentality - and industrial frontier spirit - and a dogged almost naive confidence in man's technological ability to tame and master nature that.

When news of the Chernobyl catastrophe was finally divulged to the Soviet public, it elicited "ho hum" responses from many of them.

"It's an accident like any other," one Muscovite told a western TV interviewer.

"It'll be fixed and repaired," said another.

To be sure, the almost apathetic remarks can be attributed in part to the censorship of news and the secrecy that still have not given Soviets - or the rest of the world - a picture of the full dimensions of the meltdown and reactor fire at Chernobyl. But Soviets are not that ignorant of what happened - thanks to listening to Western radio broadcasts and to their own "OBS" news service."

Endless vistas

OBS are the initials for the phrase "Odna Babushaa Skazala" which translates as "an old woman told me."

It is as Russian as borscht and the fastest - is not the most reliable - information medium in the world. Rather, the apparent apathy also reflects a widespread attitude.

The feeling that "the earth is big enough to take care of everyone" has been imbued in Soviet citizens from their first days in school. Endless films have featured endless vistas of the taiga, the vastness of the steppes and the expansiveness of the rivers.

Heroic engineers, prospectors, tractor drivers and atomic scientists are pictured erecting huge dams, drilling for oil, ripping up virgin soil and building nuclear power stations.

On viewing or smelling smoke from a factory chimney, the feeling of most Soviets is still largely pride in a developing nation that is flexing its industrial muscles - not concern about toxic emissions.

And, someone who has saved up the equivalent of five years wages to buy a Lada car, then waited five more years for delivery of it, is likely to ignore any warning that the automobile will add so many ounces of pollutants to the atmosphere each year.

Heal people

Of course, one reason why there has been no widespread environmental or anti-nuclear movement in the Soviet Union is because it is an authoritarian state and the Kremlin does not permit spontaneous movements that oppose official policy. But another reason is that the policy enjoys widespread support and is perceived to be beneficial.

If man can build a nuclear reactor, goes the attitude, he can also repair it in case of a meltdown and heal the people who might have been victims of its radiation.

Progress, many Soviets argue, inevitably entails and requires risk.

These are the same people who also quote Stalin's remarks that "you cannot make a revolution with silk gloves" and that "a single death is a tragedy, a million deaths is statistics."

They are the same people who also believe and maintain "the party is always right."

Combined with the traditions of secrecy, the obsession that bad news reflects badly on those in power, and with pride in progress, the attitudes explain why the Kremlin kept its own people - and the world - in the dark about Chernobyl and why the feelings about the biggest of all nuclear accidents have been so apparently casual. * William Lowther is a Star correspodnent based in Washington.

Toronto Star (ON)
FIN
NEWS, Monday, May 5, 1986 376 mots, p. A11

Sri Lankan jet bomb hidden in vegetable basket, airline says

(REUTER)

COLOMBO, Sri Lanka - COLOMBO (Reuter) - A time bomb that ripped apart an AirLanka jetliner as passengers boarded at Colombo Airport was planted in a basket of vegetables, airline chief Rakitha Wikremnayake said yesterday.

Wikremnayake also said black caps bearing "Black Tiger" insignia - found in the debris and earlier believed to be guerrilla uniform - had no connection with the blast.

Weekend newspapers said the Black Tiger organization was linked to the Liberation Tigers of Tamil Eelam (LTTE), the largest of the guerrilla groups fighting for a separate state for Sri Lanka's Tamil minority.

Authorities blame Tamil separatist guerrillas, but investigators came up with no other clues to Saturday's blast, which killed up to 22 people, mostly foreigners.

Broken in two

The explosion broke the plane in two, sent plumes of black smoke skyward and shattered glass panels in the main terminal building, witnesses said.

It came 20 minutes before the plane was due to takeoff for the Maldives Islands.

Meat and vegetables are regularly freighted from Colombo to the Maldives, an Indian Ocean archipelago of 1,196 tiny coral islands, some developed into tourist resorts.

Wikramnayake said 14 foreigners and one Sri Lankan were killed and 40 injured when the bomb tore the jetliner apart. State Radio said 22 people were killed and 41 injured, but there was no explanation for the discrepancy.

AirLanka authorities, unsure how many of the 128 passengers had boarded when the bomb went off, identified nine dead and said eight passengers were missing.

An airline spokesman said those identified included two Japanese, one Frenchman, two Maldivians, three Sri Lankans and a Mr. Frank whose nationality was not known.

Eight passengers - a British family of three, a French couple, and three others whose names but not nationalities were known - were unaccounted for.

At least eight bodies were charred beyond recognition, an airline source said.

Security Minister Lalith Athulathmudali claimed the explosion was timed to coincide with the arrival of an Indian delegation seeking to mediate between the Tamil rebels and the Sri Lankan government.

Street posters

Tamils, most of whom are Hindus, make up 18 per cent of Sri Lanka's 15 million people. They claim discrimination by the majority Sinhalese Buddhists.

Toronto Star (ON)
EAS
NEIGHBORS, Tuesday, May 6, 1986 378 mots, p. E6

Scarborough, B.C. students in exchange

Kevin Donovan Toronto Star

More than a year of planning and fundraising culminates this month when 150 music students from Scarborough and Port Coquitlam, B.C., change schools for a week, on their way to Expo 86.

Last Wednesday 75 students from Port Coquitlam High School arrived in Scarborough for a series of concerts with 75 students from Sir Wilfrid Laurier Secondary School.

And Friday they all head west for concerts at Vancouver's world fair and a week with their new friends in Port Coquitlam.

Gary Mercer, a 15-year-old, slightly overworked tuba player, is just one of 150 students who are looking forward to the event.

"It's really going to be something going out there and seeing Expo," says Mercer, who will sing in his school's choir, and play tuba for the symphony orchestra and the senior and junior bands.

He's the only tuba player going west this spring and he plans to be "very busy."

The idea for the trip grew out of a failed attempt last year for an excursion to Bermuda by the Sir Wilfrid Laurier band and orchestra students.

When that idea died, students, parents and teachers set their sights and their hearts on Expo 86.

"The kids have been working really hard and they deserve a trip," says Lorraine Mercer, Gary's mother and one of the parents on the school's music committee.

With $15,000 raised through everything from winter citrus sales to peddling meat - prime steaks, hamburger meat and porkchops - door to door, the students have cut the per-trip price to $565.

That includes air fare, accommodation and meals, and Lorraine calls it "a pretty good bargain."

New friends

Although the Scarborough students will stay at a University of British Columbia residence while they perform at a special Expo concert hall set up for performing high school students, the price of the trip is being lowered even more by the exchange program.

Sir Wilfrid Laurier students will spend five of their seven days in the Port Coquitlam student's homes - that in return for the hospitality the Scarborough students have extended to their western neighbors this week.

While visiting the other school, both groups of students will give several concerts and see as many sights as they can.

Toronto Star (ON)
FIN
NEWS, Tuesday, May 6, 1986 556 mots, p. A10

Coroner doubts 5 of 21 deaths linked to virotoxin in nursing home outbreak

Paula Adamick Special to The Star

LONDON, Ontario - LONDON - Five of 21 deaths being investigated at the Exendicare inquest may not be related to an outbreak of deadly E. coli bacteria which ravaged the London nursing home last fall, a coroner told a jury here.

The inquest into the deaths, during a deadly outbreak of bloody diarrhea last fall, opened here yesterday after three delays.

The probe of 21 deaths, the number of which was revised upward from 19, is expected to last at least four weeks, crown attorney Paul Bailey said.

Nine lawyers are acting for key participants in the tragedy and 45 witnesses are expected to be called at the proceedings presided over Regional Coroner Douglas McKinlay.

London Coroner Dr. Archie Grace spent the first day giving details on the deaths of 20 elderly residents of Extendicare London and one female resident of Extendicare Sun Haven in nearby Lambeth.

Of the 21 nursing home residents who died between Sept. 13 and Oct. 16 of last year, 16 apparently died of complications resulting from a severe infection of the rare sub-type O157:H7 of E. coli bacteria, Grace said.

But the deaths of the other five may not be directly linked to the deadly virotoxin thought to have originated in tainted ground meat sandwiches served to staff and residents on Sept. 5.

Grace told the jury these five deaths were being examined because they occurred within the same time period as the other 16.

The outbreak was first noticed last Sept. 9. It affected 53 residents and 18 staff at Extendicare London.

Grace told the four-man, one-woman jury that, based on local coroners' reports, Jessie Marchant, 97, an Extendicare resident, died Sept. 23 of a stroke after she had apparently recovered from a bout of bloody diarrhea.

Marchant had been removed from isolation at the nursing home on Sept. 21 but was found dead in her bed two days later.

Edna Holmes, 83, also an Extendicare resident, died of a heart attack at St. Joseph's Hospital Sept. 27, after suffering a severe asthma attack, Grace said.

Violet Moir, 95, died of pneumonia Oct. 5. Grace noted there was evidence of ischemic colitus in her autopsy report but her death is believed to be unrelated to the E. coli outbreak.

A fourth deceased, Lillian Skelton, 81, died after colostomy surgery. Grace said her death is also likely unrelated to the outbreak.

But the death of Veralyn Weyler, 86, a Sun Haven resident, is more puzzling.

Although Weyler was diagnosed with E. coli, health authorities do not believe her death Oct. 6 was caused by a cross-infection between the two Extendicare homes, which shared staff.

Grace said conflicting evidence to be presented indicates Weyler may have been infected with two separate E. coli sub-types. It was learned earlier that Weyler had been a food hoarder and her O157:H7 infection may have been coincidental.

The bacteria blamed for the other 16 deaths is the same one that infected 25 junior kindergarten and kindergarten students from Queen Elizabeth School in Sarnia, three of whom remain in critical but stable condition in hospital here.

Classes are to resume tomorrow for those with no sign of infection but those children who tested positively for E. coli and their siblings remain excluded.

The inquest continues.

Toronto Star (ON)
FIN
LIFE, Tuesday, May 6, 1986 939 mots, p. H1

Suburbs have their share of poverty

Paula Todd Toronto Star

There is no haven from hunger.

While the suburbs have long been considered a bastion of affluence, they have not escaped the social problems so visible in downtown Toronto.

The hidden poverty is emerging: At least a dozen food depots have sprung up in the past six months in North York, Scarborough, York and Etobicoke. And politicians are scrambling to discuss a problem some didn't even know existed.

Suburban residents, many whom fled to the suburbs to escape high rents and escalating costs, are turning to churches and community centres when their money runs out.

North York Alderman Bev Salmon said she was shocked to learn recently that people are going hungry in her city.

North York Harvest - the city's volunteer food bank, has distributed 4,545 kilograms (10,000 pounds) of non-perishable food in less than four months.

Loren Freid, 25, launched the food bank in January to collect and distribute non-perishable food to more than 20 agencies, churches, tenant associations and school breakfast programs throughout suburban Toronto.

"There's just as much a crisis here in the suburbs as there is in downtown Toronto, but many people just don't want to acknowledge it," Freid says.

And the demand is increasing. In March, the agency distributed about 2,000 pounds of food and another 3,390 pounds in April - a third of it to other suburban agencies.

Freid says it needs more meat, tinned salmon, pasta, juice, canned fruit and evaporated milk. In Etobicoke, the Rexdale Food Cupboard demonstrates the growing need. For four years, the Rexdale Community Information and Legal Services centre provided emergen-t+0

cy financial help, with grants from the community and social services ministry.

Last Christmas, the Cupboard stayed open during the holiday to cover for a food agency, and never stopped. "We couldn't ignore the need for food," spokesman Jean Frizzell says.

It serves mostly single parents on welfare and family benefits, people waiting for unemployment insurance benefits and, this year, "a lot of low-wage earners." Rarely does it see transients.

Central Etobicoke Emergency Support works out of the Westway United Church at Kipling Ave. and The Westway. The winter emergency program started in November and was slated to run until the end of April, but volunteers hope to keep it going through May.

"In the beginning, people didn't want to believe there were hungry people in Etobicoke; the politicians were selling it as 'Etobicoke The Good.' It's not true. There is poverty all through Etobicoke," says program co-ordinator Carol Taylor.

The Willowridge Information and Recreation Centre at Martingrove and Eglinton Aves. now runs a year-round food bank, after supplying Christmas food hampers and toys for the past 10 years.

"We found we were continually trying to find other sources of food for families," executive director Delia Bull says. The centre's food bank, open since October, helps about 110 families each month, but demand is growing by an estimated 5 per cent a week. Willowridge had to refer several families to other agencies last month, because "we're just too low on food."

Barbara Judge, director of the YMCA ASCC food bank in Etobicoke, says she's shocked by the increasing demand.

Most noticeable is the increase of people and families who live in the area, Judge says. "It's getting tougher and tougher to survive when there's so little affordable housing. Some people's wages are so low they don't even cover the basic costs of living."

Hunger is increasing in the City of York, too. The Greenborough Community Church on Keele St. decided to open a year-round food bank last October and now helps about 40 families a month.

"The number of requests increased to such an extent that we couldn't meet the need just from our benevolence fund. There wasn't one in York, so we decided to intiate our own," explained Rev. Paul Owen.

Volunteers depend upon donations from a local hospital, school and church and there are regular food collections at Greenborough Church on Sunday.

The food bank received $5,000 this year from the government's winter emergency program, but the money has run out and the church has already picked up about $300 in costs. Each month, the church supplies people with about $2,500 worth of food, clothing rent and transportation, Owen said.

In Weston, seven churches of different denominations have banded together to found the Weston Area Emergency Support Program, co-ordinator Rose Wismayer said.

Established just over two months ago on Weston Rd., the food bank has already helped more than 150 people, she says, and demand has increased by 15 per cent in the past three weeks alone.

The program depends solely on donations from schools and churches and receives help from the Daily Bread Food Bank, Metro's largest food clearing house. It distributes bags of groceries valued at about $10, plus $5 and $10 vouchers, and keeps on hand a supply of such items as diapers and baby food.

According to West Hill Community Services executive director Pat Jensen, food requests in Scarborough have "about doubled" each year since the program kicked into full gear in 1981.

In 1985, the multi-service centre provided food to 702 families and gave out 200 Christmas parcels to other families.

The Society of St. Vincent de Paul, a Catholic charitable organization, distributed $226,227 in food vouchers in greater Metro last year.

The Salvation Army operates six family services offices in the suburbs, which distribute food. The organization helped 37,793 people, mainly with food, last year - at least 50 per cent of whom lived in the suburbs, spokesman Captain Gordon Bobbitt said.

Toronto Star (ON)
FIN
FOOD, Wednesday, May 7, 1986 624 mots, p. C6

Chicken leg quarters a real bargain

David Brown

A broker recently asked me to help him market half a million pounds of frozen boneless and skinless chicken thighs. The price was negotiable. His client, a chicken processor, was desperate. Not only was he running out of expensive freezer storage space and paying costly finance carrying charges, but the frozen chicken was being added to each week, compounding the problem.

This fellow's difficulty was caused by you, the consumer. Whenever a chicken is killed, all of it must be sold. Supply and demand determine the price of the individual parts. Your insatiable demand for chicken nuggets and fingers has put tremendous upward pressure on the price of breasts, from which these products are made. As a result, two breasts, which are only one-third of a chicken by weight, account for more than 50 per cent of its cost. The price of wings is also strong since they are a popular finger food on the bar scene.

All of this leaves us with a lot of leg quarters, which are often on sale now at prices as low as an incredible 69 cents a pound - one-third to one-half less than chicken breasts. And the phenomenon is likely to continue for some time.

A final note: boneless chicken thighs make excellent substitutes for boneless breasts in many recipes.

* * *

Many people get tied up in knots trying to cut up a chicken. (Often the chicken looks like a truck ran over it by the time they are finished.) One solution is to have your butcher or supermarket do it for you. There should be no extra charge for this service, which will take an experienced butcher about 30 seconds.

If you're adventurous and want to do it yourself, the simplest way is to cut the chicken into quarters. Place the bird back up, tail pointed away at a comfortable distance from you. Your knife should be razor sharp (make certain you do not cut towards your body or hands). Slice down the back (fig. 1, above) about 1/4 inch to one side of centre, starting from the tail. Should you reach a dead end just before coming to the neck, you are too far off centre and trying to cut through a collar bone.

Then (fig. 2), nick the white cartilage in the centre of the breast bone. Open up the chicken flat like a book and slice the meat through on the more exposed side of the breast bone. Finally (fig. 3), separate the leg from the breast quarter.

What you should finish up with are two breast quarters and two leg quarters. It is these "leg quarters" that usually are on sale. You will find that they contain a large percentage of waste skin and bone from the chicken back. This differentiates them in butchering terminology from higher quality chicken "legs", which contain no back. To eliminate this confusion for the consumer, the government has decided that leg quarters may also be called "legs, part back attached" but not simply "legs." Read the fine print when you buy this product.

To debone breasts, start at the breast bone and use gentle, full-length cuts along the rib cage, pulling the meat with one hand as you cut with the other. Use the knife not only for cutting the meat but also for holding the breast in place. It will take some practice to be able to use your knife for more than just cutting. It's called "getting the feel" of the knife, one of the most difficult tasks for an apprentice butcher. * David Brown is president of Meat Consultants International Inc. Write to him c/o The Food Section, Toronto Star, One Yonge St., Toronto M5E 1E6.

Toronto Star (ON)
FIN
ENTERTAINMENT, Wednesday, May 7, 1986 371 mots, p. B4

Chilies are mighty hot

Tom Spears

A friend said you can't go wrong with the orange beef served up at Chungking, a Szechuan restaurant on Spadina Ave. He was mostly right.

The beef is everything one could want; tender and rich, glowing with spicy heat, orange and ginger. But hiding in the dark brown sauce are tiny, fierce chili peppers that will sear off the roof of your mouth if you're not careful.

Welcome to Toronto's Szechuan Strip, where the chili is king and where proponents of this cooking, native to southwest China, believe hot spices make the blood run faster and keep you healthy.

Luckily Chungking's menu marks each spicy item with a little red triangle that isn't to be taken lightly.

Spring rolls (90 cents) to begin with are simple and contain no meat, but they're crisp and the vegetables are fresh. Various soups are available for two, four or six people: Crab meat and corn soup, though reasonably full of crab and pleasant enough, was the least interesting part of dinner.

Three entrees were all standouts. Sliced chicken and snow peas ($6.45) with water chestnuts and baby corn had fat chunks of chicken that had kept their flavor in the cooking. Scallops with black bean sauce ($7.95) had soft slices of scallop in a sauce with a strong smoky taste.

But the orange beef ($6.75) is by far the best of the lot as long as you don't bite those peppers. Orange chicken and orange shrimp are also highly spiced.

Steamed rice is light, not sticky, and of course there are pots of tea everywhere.

Three entrees are just about right for two hungry diners, especially since Chungking has very few desserts. A very good dinner for two, with one beer, one glass of house wine and the tip, was $35.10. Parking in the neighborhood is terrible. - Tom Spears

The Star's daily restaurant review

TABLE FOR TWO Szechwan Chungking Restaurant 428 Spadina Ave. 593-0101 Szechuan; open noon to 10 p.m. Monday to Thursday, noon to 11 p.m. Friday, 1 p.m. to 11 p.m., Saturday and 1 p.m. to 10 p.m. Sunday; licensed; takes major credit cards; seats about 70.

Toronto Star (ON)
FIN
FOOD, Wednesday, May 7, 1986 639 mots, p. C6

How to deal with a tot who won't eat

Denise Beatty

My 2-year-old doesn't eat enough to keep a bird alive. I'm worried and she knows it. Any suggestions? Pat Green, Etobicoke You will never win a battle with a toddler over food. Don't even try. But you may find the battles go away if you manage the situation a little differently. Here are some ideas. * Do your job right and then leave your child alone. Your job is to provide nutritious foods at the right time. It is her job to decide how much to eat. The toddler years are characterized by battles for independence and food is but one of these battlegrounds. If you offer only good foods and refuse to serve up non-nutritious foods, you have nothing to worry about. You might spend a few fretful days establishing the ground rules but remain firm and don't give in. * Think smaller.

In my experience, parents expect their child to eat far too much. Remember your child's growth slows down dramatically after the first year. The appetite does, too, and so it should.

Take a good look at how much you're serving. The tiniest bits of meat are usually sufficient; a half to one slice of bread is about right; milk and juice should be given by the 1/2 cup, not the full glass; to 1/2 of a piece of fruit usually will do; as little as 2 tablespoons of vegetable are okay. The important point is to start off with small servings and give more if your child asks for it. * House rules.

Are you dishing out crackers, cookies, pieces of cheese and drinks all day long? Is the uneaten meal barely cleared from the table when appeals for something to eat start? If that's what happens in your house, look no further for answers.

Your child is eating - just not at mealtimes when you think she should. You either have to accept the mini-meal concept of eating - which is fine, as long as your mini-meals aren't cookies. Or you have to get smarter about snacks. Apple juice demands special mention. It is an appetite killer if there ever was one. You might not feel like you are actually feeding your child but serving apple juice on demand sure curbs the appetite. * Don't worry.

Leave your worries and the battles behind you. Toddlers don't starve themselves to death. They keep right on growing, a sure sign they are getting enough to eat, despite your fears.

I'm looking for a nutritious breakfast cereal. Do you think granola is the best one? Helene Evelyn, Toronto

When it comes to the basic nutrients, you can't really fault granola. And it's a good source of dietary fibre. But look out for the fat, sugar and calories in it.

Today's nutritional problems are ones of excess - too many calories for the activity we do; too much dietary fat, sugar, salt and alcohol.

You get almost 300 calories in a 1/2 cup of a typical store-bought granola - and that's without the milk! Half of these calories come from fat, and that's far too much. And 20 to 30 per cent of the calories come from some form of sugar.

You would be better off with some other cereal most of the time. The grocery stores have an excellent selection of breakfast cereals that contain fewer calories, no fat and very little sugar. Flaked, puffed, rolled or shredded - choose something like corn flakes, bran flakes, plain bran cereals, shredded wheat or oat cereals. It's the ingredients, not the brand name, that is important. Bypass cereals that are pre-sweetened and color-dyed. Why should you pay top dollar for nutrition nothingness? * You can write to Denise Beatty c/o The Food Section, Toronto Star, One Yonge St., Toronto M5E 1E6.

Toronto Star (ON)
FIN
FOOD, Wednesday, May 7, 1986 434 mots, p. C9

Barbecues highlight the return of spring

From Associated Press

Spring is sprung, the grass is riz - and the first pitches have been thrown (on the field and on the porch).

It must be the outdoor barbecue season.

Although rabid football fans might argue for the tailgate barbecue later in the year, this is the peak season.

In addition to all the summer guests who will have suggestions about how to barbecue, here are some tips from Scripto, the makers of Aim 'n Flame, a butane torch charcoal fire starter.

First, line the grill with heavyweight foil, preferably long before cooking. Using gloves, arrange the charcoal on the foil, starting with a base of a single layer, each touching the other. Build up the coals evenly, with fewer coals on each layer. Spaces between coals allow air to feed the fire.

When you're ready to light the fire, squirt a little starter fluid into the spaces of the lower layers of coals. Then light the dampened coals.

When the coals are gray, use a long fork or tongs to rearrange the top coals and spread them around. Then place the metal grill on top with a heat-proof mitt.

Any meats normally broiled indoors can be cooked over a charcoal fire. Meats marinated overnight usually produce the best results.

Allow about three-quarters of an hour before the fire is hot enough for cooking.

Then put the meat on the grill, set out the accompaniments and greet your guests.

A twist on the usual outdoor cooking is to use aromatic woods, long-time staples of regional barbecues.

Each wood has a distinctive flavor of its own, according to Roger Brashears, who holds barbecues for up to 500 people at a time for the Jack Daniel's distillery.

Mesquite, for example, has an intense, slightly sweet flavor, while hickory wood lends a tangy, smoky, bacon-like taste, he says. Apple and cherry woods are milder in flavor, so are excellent for cooking poultry and fish, Brashears adds.

Summertime barbecues are fun, but could be dangerous if a few simple safety rules are ignored.

Never use gasoline to light a fire, says Rich Reichert, food service director at United States International University in San Diego, Calif. Use only approved lighter fluid.

Never spray a fire with fluid after it has been lit, since the fluid may flash up at you. Reichert offers these other safety tips: * Place your grill on grass or cement, not dirt, so dust doesn't fly in your food. Never cook under a tree, since sparks can ignite the leaves and start a fire. * Use forks and wear fireproof cooking mitts.

Toronto Star (ON)
FIN
FOOD, Wednesday, May 7, 1986 2112 mots, p. C1

World's Fare

David Kingsmill Star food writer

VANCOUVER - VANCOUVER - The fries are going to cost you $1.75 at most places and for $2.25 you can eat stale nachos slimed with hot cheese soup sauce. But you can also pop delicious, air-dried Alberta buffalo meat into your mouth for $8 or munch a juicy venison burger with tomato and cranberry relish for $6.25. It's a matter of almost infinite choice because this is Expo 86 - 70 hectares (173 acres) of eating, with 14,000 restaurant seats waiting to take your contribution to the $100 million food budget.

Expo organizers expect 80,000 people a day - at least 16 million people by Oct. 13, when the fair ends - to weave through the pavilions of 54 nations, most of the provinces, three states and several corporations. And they expect them to consume 2 million hamburgers, 15 million soft drinks, and 300 tonnes of fries at 70 restaurants and 40 carts scattered throughout the grounds on False Creek.

It's an all-consuming task for the 15,000 paid workers on site and the other 15,000 volunteers. The British Columbia equivalent of the LCBO has set aside nine hours a day to deliver a minimum of 2,000 cases of booze to the site - every day. Even the major, "fine dining" restaurants expect to sell as many as 1,000 meals - every day. It's a big job, a lot of money is at stake and the people running the outlets here are very serious about it all.

For the most part, Expo officials have done a good job of ensuring quality in the food outlets on site. But when all is said and done, there are only a dozen or so good restaurants and, of those, only five rate serious attention. Fortunately, they are spread out over the site, making it possible to eat well without having to walk miles: You are going to be walking miles anyway and for about three days straight if you want to see the entire fair. It's that big. Here, then, is a rundown of Expo's serious eateries from one end of False Creek to the other. Except for the two best, which are listed first, they appear in no special order.

Ontario Pavilion:

Without a doubt, the best restaurant on site is at the Ontario Pavilion.

Franco Prevedello, who recently sold his Pronto restaurant on Mount Pleasant Rd., manages and oversees the 230-seat Trillium restaurant here. He brought his chef, Raffaello Ferrari, with him and together they have created two menus - lunch and dinner - where other restaurants are playing it safe with one. If this is a gamble for Prevedello, he has played his cards perfectly and it's just a matter of whether he can make it pay off.

The eight starters at dinner tell a tale of Prevedello's past (fettucine Pronto) and his invention (Essex County tomato gin soup). If there's a fault with the menu, it's the ingratiating use of localities in the food titles: Keewatin wild rice, Bala cranberries, Bradford onions, Perth County tenderloin. It may impress outsiders but to an Ontarian it sounds slightly silly (even though some of it is genuine; Woolwich goat cheese from Elmira, for instance).

The setting is ahead of everthing else on the False Creek site, too. The Trillium is sweeping glass, warm pine, linen, Oneida silverware, Rosenthal, and a full length view of the creek, the fireworks and the Expo waterfront. It's computerized and first class. And it works.

Which is surprising, because Prevedello didn't have the gas turned on three days before Expo opened, well behind the restaurants of Alberta and even the Northwest Territories. But with a staff almost exclusively from Toronto - many from Pronto, some from Fenton's - Prevedello and Ferrari have put that certain excitement into the restaurant, coupled with near-flawless food.

The warm Woolwich goat cheese appetizer ($5.25) comes on a bed of endive and spinach, with a cut fan of brilliant red pepper and cherry tomatoes drizzled with warm walnut oil. A tad too vinegary, but the smooth creaminess of the goat cheese slab is enough to take your breath away. If this doesn't turn people on to this goat's cheese, nothing will. (You can buy it Saturdays in the north building of St. Lawrence Market.)

The fettucine Pronto ($6.75), according to one woman sitting beside me, is better than it was in Prevedello's Toronto eatery. It might be because of the superb B.C. smoked salmon that is neither too strongly nor too lightly smoked to go with the pasta, roe, cream and vodka sauce. Wonderful.

Three lamb chops ($16.50) from the rack are ordered medium rare. They come medium well. But the peppery sauce with garlic and rosemary is perfect. Maple-glazed duckling ($17), ordered medium rare, comes as ordered. Roasted and crisp and accompanied by wild rice flecked with long-grain white and raisins, the duck is generous in portion and delicious, the fattiness of the skin cut by the tartness of the piquant berry sauce. And roast capon ($13.95) couldn't be more tender or delicious, with the grilled skin contrasting with the juicy flesh, the grilled red pepper and sweetish gravy.

Alberta Pavilion:

The second-best restaurant at Expo, and close to the best, is the Alberta pavilion's restaurant presided over by George Schwarz, the owner of two Banff restaurants (Le Beaujolais and Girogio's) and one in Lake Louise (The Post Hotel).

He has brought his chef from Giorgio's, Wolfgang Vogt, a German-trained chef who has been in Canada for 12 years. The two of them have gone to the extraordinary length of bringing sous-chefs from Switzerland to work at Expo in the large, curved upstairs dining room with low ceilings and an attic atmosphere. What they have come up with is probably the most adventurous menu on site.

Hot and cold hors d'oeuvres, soups, salads, fish and close to a dozen other main dishes set this place apart. Prosciutto and air-dried buffalo as an $8 appetizer is the kind of thing you come to Expo to experience. The prosciutto is good but the buffalo, which tastes like a cross between ham and a fine Hungarian sausage, is thinly sliced, moist and delicious with the melon. It could replace prosciutto for good on any menu.

A simple baked onion soup ($3.75) is made more delicious with the addition of Alberta brie cheese. Real Icelandic scampi are wrapped in thin veal cutlets and served with a lemon pepper sauce ($19.50). Reindeer cutlets, milder than venison, are served in a light blueberry sauce with tiny dumplings called spatzle on the side. The Alberta restaurant lost out on its bid for top spot on my list with a luncheon dish called fettucine Fernando ($8.50), pasta with sweetbreads, pistachios and fresh basil in a cream sauce. The addition of pistachios was brilliant; they gave the entire dish a signature taste. But the sweetbreads were poorly done, somewhat tough and tasteless. And the cream reduction added nothing.

Northwest Territories Pavilion:

Marcus Burkhard, the executive chef of the Explorer Hotel in Yellowknife, is a very tall, Swiss-trained master of muskox. He presides over the grills of Icicles, the small restaurant in the surprising Northwest Territories pavilion that has received nothing but rave reviews. Burkhard has kept the menu small and simple. Almost everything is grilled, even the raisin bannock with butter and blueberries. And what isn't grilled is unique.

For $3.25 you can have a salad of northern greens - yarrow, dandelion, chickweed, onion chives, chive flowers, sun choy, beet leaves, mint, wild sorrel, chevril, lovage and radish leaves. Deliciously different. Arctic fish soup and "great hunter's goulash" are reasonable at $3.25 and $3.95 respectively.

Tundra burgers are a big hit. Burkhard wanted a caribou burger on the menu but the B.C. food inspectors are balking at bringing it in from the N.W.T. The chef has substituted venison and the juicy burger comes on a sourdough bun garnished with a tomato and cranberry relish. It's superb at $6.25. A muskox burger comes with mustard pickles and onion relish for $6.75 and although it, too, is delicious, the venison burger beats it out by a reindeer's nose - which, by the way, will substitute for the venison when it runs out. But of all the dishes, ranging to a high price of $11.95 for a muskox steak marinated in Grand Marnier and juniper berries, the grilled arctic char from Rankin Inlet with herb and chive butter is the best. It's $10.95 and if you like grilled salmon steaks, you'll love this.

China Pavilion:

Almost beside the N.W.T. pavilion is the China pavilion, a massive monument to gift-shop capitalism, where the rugs go for $5,000 and the Peking duck for $28.

The country accepted Expo's invitation in 1983 and the restaurant boasts its own chefs. But whatever lead time they had to prepare for the fair, they have wasted as far as the kitchen is concerned. A communication gap exists when the Mu Hsi Pork dish ($8.50) - all but invisible shreds of pork buried in a mass of seaweed, black fungus and fried chopped egg, wrapped in a tasteless crepe - is listed as "spicy," but has as much heat as ice cream.

Swiss Pavilion:

About the middle of the site, you will come across a very large wrist watch. It is, of course, the Swiss pavilion. And inside is a high, bright, humorous restaurant called The Terrace.

The Swiss are renowned for their chefs and their food. But the menu created here will not surprise you with any inventiveness. And a really worrisome note appears at the bottom of the menu: The place is run by a division of Swiss Air. Airline food. Heaven help us. But as it turns out, with the simplicity of the menu prepared by "directeur Gastronomique" Cuno Blattner and the gentle touch of his chef, Peter Eichenberge, it's a more-than-decent place to eat.

A veal steak at $19.50, for dinner, and $17.50 for lunch makes this one of the most expensive restaurants on site. But the veal is raised locally in the mountains by a B.C. farmer. And he does it well. The veal is light, delicate and suits the grilling. Accompanied by a morel sauce, it becomes rich and piquant with glace de viande. Softly fried spatzle soak up the gravy. Thinly sliced veal in a cultivated mushroom and white wine sauce, again with the fried spatzle ($10.50 for lunch and $16 for dinner), was not as spectacular but nevertheless good. Go with the more elaborate dishes.

Soviet Pavilion:

Almost across the street is one of the main attractions at Expo and a surprise when it comes to restaurants. The U.S.S.R's contribution to the fair is a restaurant called The Moscow, which overlooks False Creek and ironically was one of the better places to see the Imperialist royal couple's ship when the site opened.

The menu is limited and inexpensive. The most expensive item is roast leg of lamb for $9.95. The borscht is a little thin for my taste but the Georgian chicken tabaka ($8.95) with Uzbekian rice and coleslaw was very good. And you can wash this all down with any of 13 different vodka concoctions or beer. In the back, there's an all-you-can-eat buffet for $14.95, making it the most reasonable of the better places to eat.

Korean Pavilion:

Tucked away at the far end of the fair, right beside the Space Pod monorail station, is the Korean pavilion. The restaurant here is tiny by comparison to the others at the fair, and the menu is small and predictable. But everything from the bulgogi and bul-goki to the yun uh-guyi (salmon steak) and the shin sun ro (casserole cooked in a brazier) is nicely done.

* * *

All the restaurants suffered from service that ranged from lousy to unbelievably bad. But that, after all, is only natural for any new restaurant with a staff trained for a week at most.

You can spend upwards of $100 in any one of the top restaurants at Expo, the ones marked on your visitor's guide ($5) as "fine dining" establishments. You could get in and out of the Alberta or Ontario restaurants with a family of four for that price if you're careful when ordering, without wine. But there are always those Expo food carts and family-style cafeterias on the site and they will cost you less. Next week, I'll run through a list of the better ones.

Toronto Star (ON)
FIN
ENTERTAINMENT, Thursday, May 8, 1986 378 mots, p. B4

A gem on Airport Strip

Jack Miller Toronto Star

Alfredo's is a baby grand of a formal room off the front lobby of the Skyline Hotel, a world away from the midway feel at the far end of the mall in the cavernous building. We have found no dining spot on the Airport Strip to top this low-key gem and almost none that came close to matching it.

You pass a mouth-watering dessert display on your way in to a table set against off-white walls hung with drapes and mirrors. The lighting is soft. So is the recorded violin and guitar music in the background.

The service is attentive and helpful. The headwaiter pours you a complimentary little glass of bubbly to make you feel welcome. Another waiter brings a complimentary small dish of a superb house pate to get your appetite roused (if the dessert table hasn't done it already).

Nothing is hurried. On our first visit, there was time to anticipate each course and the first thing either of us actually ordered - a lobster bisque ($5.25) - was rich, red and fragrant. It struck me as the closest to perfection I have yet found in this dish.

My wife passed on starters this night and chose as a main course broiled salmon ($17.50). It was perfect except for the traditional salmon's revenge (it had a double order of tiny bones, all hidden by a vengeful nature).

I chose breaded lamb chops ($17.50). They were ideally cooked and as happens so often with this meat, they looked tiny but satisfied my appetite.

Vegetables were cut small, cooked just firm, arrayed nicely, and the servings were sensibly sized.

Desserts (two for $5) from that table at the door kept up the standard, and coffee and espresso rounded out the meal nicely. The bill, including two glasses of a quite-dry house white wine and tax, but not tip, was $57.91.

The Star's daily restaurant review

TABLE FOR TWO Alfredo's Skyline Hotel 655 Dixon Rd. 244-1711 Northern Italian cuisine; seats 38; entrees $16 to $27.50; full licence; open for dinner only, from 6 p.m. to midnight (kitchen closes at 10.30) Monday to Saturday, closed Sunday; easy wheelchair access; reservations strongly recommended; free parking; takes major cards.

Toronto Star (ON)
FIN
SPORTS, Thursday, May 8, 1986 677 mots, p. H1

A change of scenery is no help Angels hammer Lamp and Jays

Garth Woolsey Toronto Star

ANAHEIM, CALIF. - ANAHEIM, Calif. - A liberal dose of California sunshine and a few thousand miles of removal from Exhibition Stadium were supposed to do wonders for the laboring, last-place Toronto Blue Jays.

No such luck, although it's hard to say if luck has anything to do with it. It is easy, and correct, to say that they're still laboring, they're still losing more often than not and they're sinking further into the basement of the American League East, the division they won last year.

Day by day the gap from first to worst widens, threatening to reach chasm proportions. It is now seven games.

Last night's 6-2 loss here to the California Angels underlined the fact that there's more foul with the Jays than mere locale can remedy. They brought their problems in their equipment bags. Frustration - read inconsistency, read losses -lately has become as much a part of the trappings of the Jays as pinetar and jockstraps.

Starting and losing pitcher Jim Clancy (2-2) was far from perfect, but at least kept the Jays in the game before leaving with his team behind, 3-2, in the sixth, having thrown 119 pitches. But the Angels beat a staccato drumroll on the puzzling reliever Dennis Lamp in the seventh, scoring two runs against him and another off Bill Caudill.

Making a victor of a guy, Don Sutton, who was looking for his first win of the season (career win No. 296), the Jays collected defeat No. 16 of 1986 and settled reluctantly but further into their personal Hall of Shame as Sutton moved closer to the Hall of Fame.

The Jays scored once in the first inning and once in the seventh, but their nine hits generally were too scattered to have the desired effect.

The undesired effect was a tomb-like clubhouse and a manager, Jimy Williams, making dark jokes about his own job security. Asked if there might be a shake-up in the works, Williams replied cryptically: "Maybe you'll know about it before I can let you know about it."

As reporters departed, someone said: "See you tomorrow." Williams, appearing somewhat drawn but in good enough humor, replied "I just hope to hell I'm here tomorrow."

Between those comments, however, the manager pondered his club's woes, which are beginning to wear on everyone in the clubhouse.

"There's the desire to win, the desire to play hard, the desire to excel," said Williams. "You've just got to be patient. It's hard to be patient, but sometimes you're better off in the long run (without making changes).

"We've just got to come out here and do the best we can, regardless of what people say or write. Things have to change, that's all."

Williams added that the Jays are not, in general, getting clutch performances from either their pitchers or their hitters, certainly not both factors in consistent combination.

"We need that one pitch to get us out of an inning; that one hit to keep a rally going."

Typical, perhaps, was the manner in which the Angels scored twice off Clancy in the fifth inning. With two out, Bob Boone managed barely to beat a sensational throw from shortstop Tony Fernandez. Clancy then walked two Angels and rookie Wally Joyner came through with a two-RBI single.

After light hitting Rob Wilfong homered off Clancy in the sixth, Lamp took over and was touched for five singles.

Asked if he'll keep going to Lamp in such circumstances, Williams replied: "Well, I have to go to somebody, don't I?" Lamp, Jays' pitcher of the year in 1985 at 11-0, is 0-2 and his ERA is up to 8.24.

Meanwhile, George Bell and Willie Upshaw, the meat of the Jays batting order, each produced three hits, but without Lloyd Moseby and Tony Fernandez getting on base in front of them, their efforts were largely wasted.

Star of the Game

Willie Upshaw His three hits plus find defensive play made him the Jays' best player in a losing cause.

Toronto Star (ON)
FIN
NEWS, Friday, May 9, 1986 298 mots, p. A14

European bloc bans imports amid fears of radiation

Reuter-AP

BRUSSELS - BRUSSELS (Reuter-AP) - The European Community banned imports of fresh meat and live animals from East Europe yesterday, fearing radioactive contamination from the Chernobyl nuclear disaster.

Diplomats said it was the most important step taken so far to allay public fears in Western Europe about the spread of radioactive food.

The community's executive commission imposed the ban without waiting for a decision by the 12 member countries on a proposal to halt virtually all fresh food imports from seven East European states.

The Kremlin wants to buy huge amounts of food from the European Community because radiation has contaminated crops and cattle in the Ukraine, a member of the European Parliament said yesterday.

Richard Cottrell, a British member, said the Soviets went through diplomatic channels and asked to buy "substantial quantities of surplus community food, including grain, butter, beef and skimmed milk powder."

Seek compensation

The European Community ban on meat and animals was effective immediately and would last through the end of the month, a commission spokesman said.

The members are to decide today whether to adopt a proposed ban on imports of fruit, vegetables and dairy products from the Soviet Union, Yugoslavia, Hungary, Czechoslovakia, Poland, Bulgaria and Romania.

A West German agriculture ministry official said yesterday that Bonn would seek compensation of up to billions of dollars from Moscow for West German farmers whose income has been hurt by the Chernobyl disaster.

The official, Wolfgang von Geldern, said in a newspaper interview that Bonn would sue Moscow, possibly at the International Court of Justice, if it refused to pay compensation.

He said said farmers should start gathering proof of the losses they have suffered as a result of precautionary measures taken to limit the effects of radioactive fallout.

Toronto Star (ON)
FIN
ENTERTAINMENT, Friday, May 9, 1986 815 mots, p. D6

Women flexing for world championship

Bill Taylor Toronto Star

The world's top professional women bodybuilders are at Gold's Gym in Mississauga this week, fine-tuning their marvelous muscles for the world championship Sunday.

Marcia Levine, who owns Gold's with her husband, Eric, is betting Juliette Bergmann of the Netherlands will take the crown.

"Look at that bulk," she marvels as Bergmann flexes and freezes her body in pose after pose. "She has hunks of meat on her back! And is that a deep chest or what?

"Her legs are huge, but they're not too big for her body. She's great."

Levine, 28, knows what she's talking about. She'll be competing at the top amateur level in the U.S. this year and hoping for the big win that would put her on the professional circuit.

"I'd love to take it to that level," she says. "But it's tough to get the break you need, to win a really big amateur event. You're up against girls in the amateur ranks who are turning themselves into men. I'm not about to do that.

"Steroids have been a big factor in bodybuilding. A lot of girls have taken them to give themselves a masculine physique. They also get a deepened voice and facial hair. They look very, very bad. They look sick. It makes it very hard to sell the sport to the public.

"There will be drug tests before the championship Sunday. We're trying to weed these nuts out of the sport, but they're still there at the amateur level. It makes it difficult for the rest of us, who aren't prepared to abuse our bodies."

Apart from the pain involved in maintaining muscular perfection, competitive bodybuilders put themselves through a punishing regime in the weeks before a contest. Lesser mortals might call it abuse.

"The girls have been eating nothing but tuna for a while," Levine says. "No fats at all. Some carbohydrates.

"The week before the contest, they don't drink any water. They suck ice cubes. The idea is to get the skin as tight as possible so the body is very sharply defined.

"A normal woman's body has a fat level of about 30 per cent. These girls are down to eight or nine per cent. It's not terribly healthy, but it's only for one day and then they go back to a more normal diet. They'll take at least a month off with just light workouts.

"Usually, pros only do one or two contests a year - the money isn't good. The winner Sunday only picks up a few thousand dollars. But it's really something if you can get up there. To get to world championship level takes, realistically, about three years' hard work."

There are three rounds of judging in women's bodybuilding, Levine says, for muscularity, symmetry and a posing routine. The men and women's pairs contest is also judged for choreography.

Sunday's event, at the Skyline Hotel, 655 Dixon Rd., Mississauga, is the fourth women's and mixed pairs championship to be held here.

"Toronto is getting to be a bodybuilder's Mecca, comparable to Los Angeles," Levine says. "It has really taken over here. Eric and I have two gyms, with a third opening in downtown Toronto soon, and 22,000 members. "When we started out four years ago, we were driving a Camaro. Now it's a Ferrari."

So, why do people work out with weights?

"Because," says Levine, "They want to look fantastic. "You can run forever, do aerobics forever, but you can't change the way your whole body looks, the way you can with weight-training.

"It's not advisable to start until you've turned 16, but after that there's no age limit. You don't ever have to stop.

Mary Roberts, the American who won last year's world title, is 36 and has two kids. The men's world champion last year was 55. There's no excuse not to work out.

"A woman doesn't have to stop if she's pregnant. In fact, it can help her through the delivery because with weight-training you learn to breathe through the pain.

"The saying is true, 'No pain, no gain.' It's a burning and a shaking in the muscles. You have to shock your muscles into growing."

But what happens if you decide you want to get off the treadmill and stop working out?

"It's a big myth that you immediately get fat," Levine says. "What happens is the same as happens to your leg if you break it and have a cast put on. The muscles atrophy. Fat can't turn into muscle and muscle can't turn into fat.

"When you're weight-training you lose fat and build up muscle. If you stop training and get fat, it's because you're stuffing yourself with food."

Pre-judging in Sunday's championship begins at 1 p.m. (tickets: $15), with the main contest at 7 p.m. ($40-$75) For details, call 960-5312 or 244-1711.

Toronto Star (ON)
SA1
MAGAZINE, Saturday, May 10, 1986 1043 mots, p. M4

Pondering the elusive virtues of the Prairies Dustship Glory by Andreas Schroeder Doubleday, 215 pages, $19.95 All The Way Home by Max Braithwaite McClelland & Stewart, 220 pages, $19.95

Ken Adachi Toronto Star

THE heroes of these two novels are not at home in Saskatchewan. Why would they be? The virtues of the Prairies, which entirely escape my grasp, do not include civilization. But we should credit Prairie people with a self-interest as intense and complex as our own - not an obvious fact to the timorous human organism that recoils from empty land and grasshoppers.

Certainly, Tom Sukanen, the possibly crazed farmer from Finland in Andreas Schroeder's newnovel Dustship Glory, has a large vision. A poor farmerliving in a coulee south of the "one-elevator town" ofManybones, he builds builds an iron-clad ocean-going ship that he hopes will carry him along the Saskatchewan River and 1,027 miles to the closest salt water, away from the Depression-bound land he hates.

It is a true story. The remains of the ship still stand in a wheatfield, "so utterly and splendidly incongruous and absurd," as Schroeder says in his preface, "that every story-telling gene in my body immediately stood to attention" and drove him into devoting several years to research and writing. (This urge apparently also occurred to Regina writer Ken Mitchell, who wrote a play, Shipbuilder, which was first performed in 1984.)

As Schroeder conducted his interviews with oldtimers and examined newspaper files, he found that they were generally untrustworthy and that a welter of tall tales had swamped whatever had been known about Sukanen's inner life. Thus much - the details, dialogue, motivation - of Dustship Glory is fiction, an uneasy mix of narrative, court records, reports by naive witnesses (who view him variously as a crackpot, "the dark side of the moon" or "simply a daydreamer with hemorrhoids") and fragments of Sukanen's murky past in Finland and Minnesota.

Is he Prairie saint or madman? It's a question that Schroeder never really answers because he never gets into the inner mainsprings of his character, perhaps because he recognizes that there are minds which an author, dallying between fact and fiction, can never penetrate. In any case, Sukanen is a character who is difficult to like. He spends most of his time feeling pretty bad. As a youth in Finland, he is lachrymose and capricious; as a married man in Minnesota, he is made miserable by a shrew of a wife and becomes a lifelong misogynist when he travels, his vision of bountiful America in shreds, to make his home in Saskatchewan.

Despised and mocked by most of his neighbors, the sullen Sukanen perseveres for seven years in his mission. It's his way, I suppose, of trying to find shape and meaning in the awful indifference of the world. Trying - this surely is the modern version of the Quest - to find a way back from the scraps, abandonments and potter's field of his past to the old, inward place of dreams and hopes. It is gruelling work; he takes to eating maggot-infested meat for his daily sustenance, and when he finally completes building his boat, he faces the formidable task of pulling it 15 miles to the river. Of course he comes to a predictable end.

Schroeder is a good storyteller who works hard to satisfy his readers' yearning for the unfamiliar. What, after all, are legends made of? The secret of his success is embellishment, the odd details that keep the tale from falling into a rut, the quite engrossing manner in which he describes the technical difficulty of ship-building.

But Schroeder is less adept in his exploration of character and motivation; we are, presumably, simply intended to believe in the value of heroic foolhardiness. This may be an imaginative failure in me, but for all the pathos and sullen ludicrousness, the novel lacks tragic weight; we are not moved by his hero's sufferings because we have not gotten to know him. He deserves Saskatchewan.

On the other hand, Max Braithwaite's hero, Hugh Windmar, is a man who has managed to break away from Saskatchewan. Like Sukanen, he is a product of the 1930s' dustbowl Depression, formerly a teacher at a three-room school and now a famous middle-aged Toronto playwright who comes back to Saskatoon for a family reunion, dreading every minute of it.

Here is no dabbling in myth or metaphor. Braithwaite, as his readers know, is a spinner of gentle yarns that are lightly and amusingly told in the kind of prose that is at once irritatingly straightforward and very readable. His new novel All The Way Home, like its predecessors - most notably Why Shoot The Teacher - makes itself accessible to everyone by concentrating simply and directly on the primary sufferings and passions that everyone feels.

Windmar makes a side trip to Harman, Sask., "a three-elevator town" where he once taught. It hides a dark secret which has gnawed at his mind, in the shape of a girl whose trust he had betrayed. He has to discover for himself the raw truth of this period in his life; and while Windmar does sort out the differences between reality and fiction, Braithwaite also economically relates the private histories of Windmar's parents, his sisters and brothers, the various "scores" they must settle before a final rapprochement.

It's a novel about the complicated geometry between men and women, parents and their children, haunted by the sense of drift and impermanence. Windmar, like the author himself, is a student of the past, engaged in piecing together fragments of a vanished order. In this case, it is the Depression years, "stuck in one place with the same people, no money for travelling or having fun, endless days of wind and dust, drab food and threadbare clothing."

Naturally, though, Windmar discovers that his success as a writer is the result of the hard times he had undergone: "This place and these people, whom he'd detested. All part of him." What does he do in the end? I don't think I'm betraying the reviewer's code by saying that he takes the first plane out of Saskatchewan for Toronto, in the pragmatic way Tom Sukanen ought to have abandoned his ship for passage on the Cunard Line.

Toronto Star (ON)
SA1
LIFE, Saturday, May 10, 1986 1867 mots, p. L1

5 Great Moms

Cathy Dunphy Toronto Star

Every mom is special - as everyone who's ever had a mom knows.

Some moms slay corporate dragons, some sling restaurant food, some watch the TV soaps. But almost all mothers wipe noses, soothe fevered foreheads and produce birthday presents at the drop of a last-minute crumpled invitation.

Motherhood is an unglamorous job - and yes, somebody's got to do it - but it does have a few payoffs.

Beyond the offerings of burnt toast or long-stemmed roses that millions of moms will receive tomorrow in official recognition of Mother's Day, a mom's real reward is bringing up a decent kid and raising a child or two who loves back. Some do it by staying at home; others while working at a paying job. Single moms manage alone; stepmothers, foster and adoptive mothers choose the challenge. The five women we highlight aren't unique; there are thousands of other women just like them. And that's what makes all moms so special.

Rebecca Laiman, 53, has raised three daughters who won't leave home. Shelley is only 18, so it's quite natural she's still living with Mom and Dad in Downsview.

But Orna Wellman is 26 and a mother of three, and Nili Kopstick is 28 and has two kids. Nili actually moved four blocks away but Orna, the middle daughter who calls Laiman "my best friend - I call her first when there's good news and first when there's bad news" - wouldn't go farther from home than two blocks.

"I can't throw them away; they just want to stay nearby," says Laiman affectionately of her daughters.

A year ago, Orna wrote a poem about her mother and sent it to The Star. Part of it went like this:

If my car breaks down, the kids catch the flu,

I pick up the phone - she'll know what to do

"Borrow my car - I'll take care of the kids

On your way over, return my Tupperware lids."

But according to Laiman, that's not quite the way it is.

"I'm no martyr," she says. "Family comes first to me but I'm not here to serve my grandchildren. My mah-jong games come first. But, God forbid, a child is sick, of course I'll go."

Still, she's never been away for a kid's birthday, she once specially flew in from visiting her own parents in Israel in time to pick up Shelley after school at 4 p.m., and she contributes to many charitable organizations. Her parents, Polish Jews, eventually settled in Israel, and twice a year she flies there. Naturally, she leaves enough meals in the freezer for husband Murray and Shelley.

According to her program co-ordinator at the Children's Aid Society, Karen Sawyer is "kid crazy." Some people, though, might consider the 39-year-old Scarborough housewife just plain crazy.

She and salesman husband Roger are biological parents to Jennifer ("12 1/2 going on 20" says Sawyer) and Stephanie, 10. They are foster parents to Dennis, 5, who is retarded, blind and afflicted with cerebral palsy, and Tammy, 4, who is retarded, profoundly deaf and in a back brace because of scoliosis.

"We hope these kids will grow up there," says Ann Westlake, co-ordinator of the CAS program that finds foster homes for children with severe mental or physical handicaps. "Karen loves being a parent. She has no ambivalence about staying home. Her house is always full of kids."

"These kids give so much back to the community," says Sawyer, about her foster pair. "They help other children see that not everyone's the same as they are. People don't stare now, because they are accepted. Other kids come up and talk to them."

Sawyer's matter-of-fact attitude helps. "Dennis and Jennifer listen to music in her room a lot. Dennis is into commando crawling. He rolls himself over to Jennifer's room and he bangs on her door with his head until she lets him in," she says.

Sawyer also keeps busy with her church, takes ceramics lessons and does quilting and crocheting. And she's worked out a rigging system she and wheelchair-bound Dennis use to go for bike rides together.

The children have thrived so much Sawyer says she's not convinced they're as mentally retarded as they were first diagnosed. Dennis visits his biological parents once a month and Tammy sees her mother every other weekend. "That's the only part I have trouble dealing with," says Sawyer, "when I'm reminded they're not mine."

Some mornings Ettie Dawkins wakes up hearing peals of laughter coming from the bedroom down the hall. It's the sound of a happy little girl sharing a joke with her toys; it's the voice of Naomi, 5 1/2, her daughter and her niece.

"She's mine. We never use the word 'niece' here," insists Dawkins. "She's my brother's child but I adopted her when she was 10 months old. It was difficult but I did it - all on my own."

With help from her mother, Dawkins persuaded her brother and sister-in-law, who live in Jamaica, that she could give their fourth child a good life in Canada.

And she has. Owner of a successful fashion sales agency and a mortgage-free home, Dawkins dotes on Naomi.

In return, Naomi gives her joy, laughter and companionship every day.

"We're best friends. We do just about everything together. We go to dinner together; we go to the theatre; we do the garden together, the housecleaning together," says Dawkins.

Purposely vague about her age, Dawkins was a widow "with no hope of having children" when she first saw 3-month-old Naomi on a trip home. She fell in love.

She's still in love. If there were lonely nights of coping on her own with a sick or fretful child; if there were times when she might have wanted to join her friends for a night on the town, she's forgotten them. "Naomi keeps me healthy - I don't need smoke in my lungs from going to nightclubs," says Dawkins. "Naomi keeps me sane. I go home and I listen to her talk about her day at school. She's so witty, so funny. Who needs men? If the man who wants to find a place in my life feels threatened by Naomi then he's not for me. Naomi will always come first."

It was 16 years ago when Margaret Bond, then 40, first saw her three stepkids. Cathi, 15, cautiously descended the stairs to meet the woman her father was marrying, 8-year-old Paul peered suspiciously through the bannisters and Rick, 12, barged through the door lugging his goalie equipment.

"Think of it," marvels Rick, now a product manager with Canada Packers. "She went from a situation where she was highly successful and had everything going for her as a single person in Toronto, where she had interaction with the Northrop Fryes of the world, to taking on three kids of a small-town doctor."

When she married Arch, a Smithville doctor whose first wife had died of cancer two years before, Bond was dean of women at University of Toronto's Victoria College. She was a gifted singer and pianist. She lived with her widowed mother - who always had a cooked meal waiting for her. When she married Arch, he decided

to make a fresh start for his new family and move to Oakville. Rick remembers crying the whole way to his new home.

A year later, Cathi quit school and left home at 16.

Bond persevered. She finished her master's degree in German, did the bookkeeping for her husband and she made sure she was always there when the kids came home from school.

"There were some rough times," she says. "My husband doesn't like upset in a household and neither do I. I grew up in a happy home - basically I'm a happy person. Every stage in my life has been rewarding in different ways. I wouldn't have given up my ready-made family for anything."

Says Rick, "She did such a great job stepping in." Within one month, he was happy in Oakville, he says. "I've never looked at her as a stepmother; I never think of it that way. She's like a second mother. I feel fortunate because in a sense I have had two mothers. I see it as a continuum."

"She's so warm and she's always been so good for my dad. They have great fun together," says Cathi, now 31, and a university student. Paul is an apprentice at Stratford's Festival Theatre. Cathi says she rebelled because she was young and confused, not because Bond was a so-called "wicked" stepmom. "And she's never tried to dim the memory of my mom at all."

A full-time cafeteria worker and a mother of five, Josie Umengan, 40, says she sometimes gets so tired she can't move another inch or another muscle. But her kids can't remember their mother ever slowing down.

"I tell her 'Mom, relax' but no, she wants to go on, doing extra stuff," says Jocelyn, 17, her youngest child and only daughter.

Extra stuff like decorating not one but two birthday cakes for her grandson's second birthday, making restorative soup from scratch when all five kids were sick, and never missing one of Jocelyn's grade-school choir recitals.

And all this after exhausting days of stand-up work making 30 salad plates, 20 meat plates, eight loaves of sandwiches and stocking the salad bar at True Davidson Acres, a home for the aged.

Her day would start at 5 a.m. when she'd be up making lunches for all five kids and laying out their clothes before leaving for work at 6.15 a.m. At 4 p.m. she'd come home and make dinner. Rest came at 9 or 10 p.m. after loads of laundry and household chores.

"But it wasn't like I had a mother who worked and wasn't there for me - because she was always there," says Jocelyn.

In her native Philippines, Umengan was a stay-at-home mother. She and Nelson, a laborer and part-time disc jockey, had five children in five years.

When they came to Canada, Umengan worked to help the family finances and, later, when Nelson was injured and out of a job for four years, her job was essential.

Now she comes home by 4 p.m., in time to watch The Young And The Restless.

"I'm so tired, I have to rest my feet for half an hour," she says, rationalizing her relaxation.

One child has left home but another has moved in: Eight months ago a 19-year-old friend of one of her sons asked if she could move in with them. Their home has only two bedrooms (the boys sleep in the basement) but Umengan welcomed her.

Her husband has embarked on a new career as an insurance agent and for the first time in 11 years of working, she is thinking of taking a one-week vacation out of town - a bus trip to Las Vegas. But Nelson will stay home. "I worry about the kids, I don't want them to be alone," she says. "I still wait up when they are out. I know they are big now but still I can't sleep."

Toronto Star (ON)
SAT
SPORTS, Saturday, May 10, 1986 630 mots, p. C4

Taking the teeth out of bush biters

John Power

The outdoors is a nice place to be but would be even nicer if the bush wasn't bugged.

Mosquitoes and blackflies are no joking matter. They have been known to stampede livestock and drive moose to water to escape their onslaught.

Some suffer far more than others. Murphy is an example. Mosquitoes sometimes give him a Roman nose and swell his eyelids to slits.

No, Murphy isn't Irish, a race that's particularily vulnerable because, in addition to a total absence of snakes, their homeland is devoid of biting, boring, bloodsucking insects.

Murphy is my Labrador retriever and he's the wrong color (black), is a non-smoker and doesn't like repellents.

While one does develop a certain degree of immunity to insect bites after a lot of exposure to them, you begin to win battles when you know your enemy.

My dog, for example, is stuck with his coat, whereas we can choose from a rainbow of colors.

Black, purple, maroon and navy are the worst possible choices. Mosquitoes and blackflies, in particular, are drawn to dark shades like metal to a magnet.

Better colors

Bugs are less of a bugaboo when you wear yellow, khaki or white. They're turned off by lights and brights. Nevertheless, it's a good idea to tuck trousers into socks or boots and keep cuffs buttoned. A cotton turtleneck is first rate battledress.

Sullen blackflies and shrill-voiced mosquitoes don't like smoke in their work place. Thus the smudge pots frequently seen on northern Ontario stoops and decks and the reason why the outdoorsman who has a pipe clenched between his teeth often leaves the bush unscathed.

Repellents have come a long way in recent years. I recall blackflies in the ointment - quite literally.

Reaching to replace the cap on a popular brand I was using at the time, to my horror I observed the critters actually crawling into the bottle for more.

Diethyl-meta-toluamide is the effective ingredient in many of the repellents on the marketplace. In fact, some are almost pure "deet." Unfortunately, it can be ruinous to rayon, elastic, fishing line, acetate, paint and some plastics.

Even so, it sure beats the tar-base concoction that great grandpa smeared on his hide.

Chew garlic

Those who chew garlic cloves claim it keeps the bugs at bay. I can believe that.

It is said you are what you eat and you'll go bananas if you eat a lot of them in the bugs' bailiwick. They're also attracted by the smell of blood, perfume, scented soap and after-shave lotion.

They don't like the odor of Vitamin B1 and, thus fortified, you'll likely elude their hit list.

You might find some solace in the fact that no matter how thick and hungry the bugs might be, they could be worse. Be thankful that all of the many species of blackfly aren't man eaters.

Moreover, at risk of being accused of sexism, take note that only the female black fly and mosquito is out for blood. The male is a vegetarian.

Don't let a seeming absence of mosquitoes or clouds of non-biting blackflies lull you into complacency. Just don't be around when their hunger pangs hit.

Because blackflies breed in running water, streamside is where you'll be hardest hit. Especially when the barometer is low or following a rain.

Thankfully, not after dark. The blackfly is not a night stalker. Furthermore, she prefers to eat in the open air and won't bother you inside your cottage or car.

Not so mosquitoes, which, as you know, are most vicious at dusk. Best save the outdoors fish cleaning chore until darkness descends.

If you have a bad reaction to bites, a dab of bleach, ammonia, baking soda or meat tenderizer will help relieve your misery.

Toronto Star (ON)
SA1
NEW IN HOMES, Saturday, May 10, 1986 978 mots, p. E1

Queen's Park puts its head in the sand on apartment issue

Denis Grayhurst Toronto Star

Isn't it about time someone told those turkeys at Queen's Park that the emperor is wearing no clothes?

Isn't it time the politicians took the blinkers off to see the world as it really is?

But it seems that all those who inhabit that monolith of rubble at Queen's Park Circle are like the three monkeys - hear no evil, see no evil and speak no evil - except when it comes to the bleats of tenants groups.

Queen's Park came up with two moves this week - a virtual ban on the conversion of apartment buildings into condominiums and a vote to ban adult-only apartment buildings.

Both restrictive moves were brought about by a government that itself created the situation that resulted in the problems it is now creating more problems to resolve.

Doesn't anyone have the guts to come out and say the problems with rental housing in this city and the rest of the province - the vacancy rate is about 0.2 per cent, or two units on the market for every 1,000 existing units - are due to rent controls?

Get rid of rent controls and give help to those - and only those - who need help with rents and the problem will eventually disappear.

Because so much damage and mistrust has already been created, there's no way that rent controls can be arbitarily lifted.

But they can be phased out, with an accompanying program of shelter allowances to help those in real need.

Last week Opposition Leader Larry Grossman, whose Progressive Conservatives introduced rent controls 10 years ago, put a tentative toe into the water and talked about shelter allowances being a better alternative to rent controls.

His audience of developers gave one big yawn.

The reason, of course, is that Grossman and his Tories have to do a lot more to restore the faith of the private sector than to just fly a trial balloon.

Grossman's idea is right, of course, but he hedged it so much that no one really believes he really means it. The impression one gets is that he'll back off at the drop of a hat - or at the first brief from a tenants' group.

Uneconomic venture

The truth is that government wants more rental housing, but its own actions have made rental housing a totally uneconomic venture.

Is it any wonder that every landlord would like to convert his apartments into condominiums and have people lining up to buy them at prices that will make the landlord - and the buyer - a healthy profit?

Is it any wonder that landlords aren't keeping up their apartment buildings when they can put their money into more profitable ventures - even by buying Canada Savings Bonds.

Is it any wonder that both the federal and provincial governments have tried schemes to stimulate rental housing that have cost the taxpayer millions but still haven't made a dent in the vacancy rate?

Is it any wonder that apartment developers are turning to other ventures because the past 10 years have shown that building rental apartments is a mug's game?

Even Toronto Alderman June Rowlands, who is for a ban on conversion of rental buildings to condominiums to preserve the city's rental stock, told developers last week that in the present climate she wouldn't invest in rental buildings.

At a time when the housing market is buoyant with prices rising and mortgage rates tumbling, it's sad that one form of housing - rental accommodation - is in such dire straits.

Rent controls are an abomination.

They cost the average taxpayer more than $400 a year extra in taxes, according to Maurice Lamond, president of the Ontario Real Estate Association.

Burden on landlords

But what's really criminal is that they help every renter, whether needed or not. Even the person earning $50,000 or $60,000 a year who chooses to rent gets the benefits of cheaper rents because of rent controls.

It's like telling grocery stores they have to cut the price of bread and meat and that everyone, rich or poor, gets to pay the lower prices with the grocer absorbing the costs.

Rent controls are also unfair because they put the burden of subsidizing rents on one segment of society - the landlords. If there are to be rent subsidies for people in need, and even the most right-wing developer won't argue that some do need help, then society as a whole should pick up the subsidy cost.

The only fair way of doing it is through a shelter allowance program where those in need of help to pay the rent get a cash payment from government.

But governments are terrified of a shelter allowance program because they'll find themselves having to help many of those who need help and who are not now getting it. They'd rather turn a blind eye to those who really need it because it's easier politically to cater to the organized and vocal renter groups.

If rental accommodation was in step with the rest of the housing market and landlords could get a fair return on their rental buildings, there would be no need for them to try to convert apartments into condominiums.

As well, there would be enough variety in rental buildings to accommodate adults only and those families with children.

It may not be immediately obvious, but existing Ontario government policies are short-changing tenants because they have dried up rental construction and, with a vacancy rate of 0.2 per cent, have left renters with little choice in finding accommodation.

One day - and perhaps that day isn't so far off - the voters of Ontario will realize how much their elected representatives at Queen's Park have short-changed them on the whole issue of rental accommodation.

Toronto Star (ON)
SA1
TRAVEL, Saturday, May 10, 1986 643 mots, p. G2

A pub-crawler's guide

Stanley Meisler and William D.Montalbano Los Angeles Times

A North American looking for a quiet, restful bar in Paris has a difficult time. The French do not really go to bars. They go to "brasseries" - all-purpose cafes so numerous there seem to be two on every city block.

Most customers crowd against the long bar of the brasserie for breakfast, coffee, sandwiches, lunch, pastry, juice, bottled water, beer, wine, pastis, and brandy. A large glass of beer costs about $1.40 U.S., a glass of wine about the same. Sometimes business is so brisk the bartender has to pass you a sandwich over the shoulders of other customers.

For a much higher price, and with much slower service, you can order the same fare at tables in the front, usually set up on the sidewalk as well during warm months, and while away an hour or two gazing at Parisian pedestrians or writing a novel. Hot lunches and dinners are served in the back at tables so packed together that, if you wave a hand, you can knock over a bottle of wine at a neighboring table.

Parisians do not have favorite brasseries, only convenient ones. When I feel like a coffee or a sandwich or a beer, I head to the closest brasserie. I enjoy them, though they all seem to look alike and serve the same things.

A visitor can find American-type bars in most large hotels. Several years ago, the foreign correspondents in Paris had two favorites - bars at the Hotel Crillon and the Hotel California. But both were remodelled and the foreign correspondents can no longer be found there.

At the moment, my own favorite is the cocktail lounge in the opulent Ritz Hotel, just off the magnificent Place Vendome. The Ritz has two entrances and three bars. My favorite is the one just to the left of the Place Vendome entrance. Looking out on a gardened patio, it is warm, sophisticated, subdued and pleasant. You can get a very dry martini, but at very high price, $9 U.S. or so. If you must go to a bar in Paris, you might as well go to the most elegant. Cocktail Lounge, Ritz Hotel, 15, Place Vendome. By William D. Montalbano BUENOS AIRES

Argentine bars wear many faces. The Richmond in downtown Buenos Aires is simultaneously a bar, a tearoom and a coffeehouse; a lair for lovers, lawyers, businessmen and tourists; and the city's best chess salon. It is one of the premier people-watching spots in town.

Drinks are expertly crafted, but only battalions of white-coated waiters ever approach the bar. Everyone else lazes theatrically in leather armchairs at tables for two or four, except the chess and billiards players, who are banished to a raucous basement.

Gentlemen without neckties have been admitted to the Richmond's wood-and-chandelier precincts since 1946, but even today, waiters such as Julio Guiterrez, who has trudged pineapple fizzes since 1937, are not always quick to serve the thirsty who arrive improperly dressed.

Mixed drinks cost about $1.50 U.S., a beer is about $1, and all drinks are accompanied by "ingredientes" - Argentina's answer to the free lunch. Accompanying a frosted gin and tonic or a crisp Bloody Mary is a compartmentalized tray of cheese, olives, meat balls, tripe, ham, potato salad, peanuts and whatever else has been found in the kitchen.

At the Richmond, you can loaf away the morning over a cup of coffee or lunch on the best steak sandwich for miles ("especial de lomo"). The slack time between lunch and the cocktail hour is when true adventurers have tea with "masitas" - exquisitely sinful pastries that come 10 to the plate. All but the most resolute gourmands quickly learn that the full plate is a suggestion, not a challenge. Unconsumed "masitas" are subtracted from the bill.

The Richmond. Calle Florida, 468.

Toronto Star (ON)
SUN
ENTERTAINMENT, Sunday, May 11, 1986 651 mots, p. A22

Who's that circling the wagons?

Lew Gloin

There are phrases that slide into the language without warning, leaving a word-watcher bemused. I could care less is the classic example, an untidy mangling of I couldn't care less that reverses the meaning. Circling the wagons seems to be creeping into this catalogue of misusage; what makes it worth mention here is that it was found in The New Yorker magazine, that citadel of good English.

This led to a search of Star files, aided by a new computer system that can count the number of times a particular word or phrase is used - if the word/phrase was used in 1985 or 1986. Circling the wagons appears three times, first in a story about AIDS and the churches' attitude to the disease: "The churches have reacted with a thundering silence and by circling the wagons to protect the good people. . . ". Next was a heading, "America starts circling the wagons" (in the free trade situation). And last month, Liberal MPs "circled the wagons to defend John Turner" from a full leadership review.

However, the people who really circled the wagons were the Indian tribes in the United States defending their land from the onrushing white hordes. Remember the TV show Wagon Train? Did Ward Bond say, "Circle them wagons"? Of course not. He said, "Git them wagons in a circle." He knew where the arrows were coming from. O tempora! O mores! Is there a name for this peculiar development? If a new word is called a neologism, what should a word/phrase be called that goes astray? * Morganatic marriage came up last week, in the coverage of the death of the Duchess of Windsor and a visitor from the foreign desk stopped by to ask about its origin. It was considered, you may recall, as a possible alternative to Edward Vlll's abdication. It is a marriage between a man of high (usually royal) rank and a woman of lower station, as a result of which she does not acquire the husband's rank and neither she nor any children of the marriage are entitled to inherit the title or possessions.

The words come from the Medieval Latin phrase matrimonium ad morganaticum, the last word representing the Old High German morgangeba, the morning-gift, from husband to wife after the consummation of the marriage, and the wife's only claim to her husband's possessions. * This is the season for barbecues, but the reason for exploring the origin of the word lies in a novel called Galleon, by Dudley Pope (General, $21.95). The novel's not much, as books go, but confirmed Pope fans will enjoy it. But it contains some interesting Caribbean history. After the British drove the Spanish out of Jamaica, the herds of cattle and pigs the Spaniards had brought were left to the care of the Maroons (Cimarrons in Spanish, which means wild, or dwelling on peaks) or herdsmen, slaves left along with the cattle. Before long, white fugitives from the smaller islands - Protestant Frenchmen, Royalist English, Irish and Scots oppressed by Cromwell, Dutchmen fleeing Spanish Holland - began moving into Jamaica, and, of course, they found cattle and pigs aplenty. The Maroons named them "cow killers". (And the verb maroon, meaning to leave ashore and abandon, comes from - you guessed it). The fugitives found that the the meat they killed would go rotten in 12 hours in the tropical heat.

The "cow killers" adopted the Caribbee Indians' solution: they cut the meat into narrow strips and dried it in smoke on a grating of green wood, over a slow fire in a shallow pit. The Indians called the whole thing a barbecu. The salted meat would then last for six months. The Indian name for such meat was boucan and the fugitives found that they could pack boucan for long expeditions. Voila! The boucaniers (buccaneers to an English tongue) were born.

Toronto Star (ON)
FIN
LIFE, Monday, May 12, 1986 1394 mots, p. C1

The consumer rebellion Shopping for bargains is no longer something to be ashamed of. Everybody's doing it - with pride

Judy Nyman Toronto Star

Everyone loves to brag about a bargain these days. Once, middle and upper middle-class folks didn't talk about price. Not anymore.

Consumers have rebelled. No longer will they buy something only because it carries a name brand or comes from a fancy store. Price is what counts, but quality is also important.

"There's a good deal of reverse snobbery involved. People say: 'I'm intelligent enough to know a good bargain' and they'll try the cheaper stuff," says Everett Holmes, vice-president of corporate affairs with the market research firm of A. C. Nielsen Co. of Canada.

Label buyers still exist. But they are losing ground to value hunters.

As one Forest Hill resident put it: "I always try to get the most for my money. I won't buy a brand name just because it's a brand name. If I can get the same quality in a non-brand item I will go for it."

The swing away from product and brand loyalty is due to several things: * Consumers - the bulk of whom are baby boomers born between 1946 and 1964 - are generally better educated, ask more questions and know what to look for. * More products exist within each category at different prices. In food, for example, consumers can choose from brand-name, private-label (with the retailer's name) and generic (no-name) products. * More wholesale warehouses, discount stores and factory outlets exist and are open to the public.

Surprisingly, hard economic times aren't the trigger to consumer revolt, industry sources say.

Shoppers in every income level today will try no-name products. But people differ widely on what they consider an acceptable no-name product.

"In one supermarket basket you'll see Tide and generic toothpaste and in the next you'll see generic detergent and Crest toothpaste," Holmes says.

Ronnie Wagman of Arlstan Drive in Downsview says a lot of her friends now shop at "Winners! and Willy Wonderful (discount clothing stores) where they wouldn't have years ago. It's become fashionable to try to save money and tell others about it. It's a game to get the best deal."

The Bi-Ways and Bargain Harold's of the world are no longer deep dark secrets of the trendy set. Once the haunt of those who couldn't afford to shop elsewhere, these stores have become the latest "finds" of the monied crowd.

When Suzann Kronovic of Glencedar Rd. admired a friend's socks, the woman said simply, "Bi-Way".

Said another Forest Hill homemaker: "My family income is such that I really don't have to look for bargains but it goes against me to buy something really expensive when I know I can get it elsewhere for less."

You don't need inside connections to buy wholesale - or the associated paybacks of seeking favors - to get a good price any more.

"There are more discount places around. For example, Eglinton Ave. W. (near Bathurst St.) would never have been a discount area," says a nearby resident, "but now there is a discount drug store opening. People will go there because it's close. But these same people wouldn't drive up to Hy & Zel's (drug warehouse) in Thornhill unless they were going to buy in large quantity."

Wagman talks of her daughter's bargain-buy savvy: "She's a dentist and can well afford to pay top dollar for her clothes . . . She bought an outfit at Levy's (discount clothier) on St. Clair Ave. W. that she saw at Creeds for $200 . . . she paid $30."

Wagman's daughter is a baby boomer, one of the millions who have turned the marketplace upside down and created a crazy hybrid of demand for generic basics and extravagant frills that has retailers scrambling to keep up.

It's hard to figure out someone who drops no-name tissue into the shopping cart right next to expensive, fresh, white asparagus. But when enough people are doing it, it's a matter of retail survival to learn to understand them.

"Some things we just buy because we like them, regardless of the price. Like our meat, for example, we get from Kev's Old Fashioned Market. He brings the stuff right to our door. And any fresh fruit, vegetables or fish I buy where I know I get the best quality, regardless of price," says Kronovic, who is also an avid-user of Loblaws no-name products.

Holmes calls people like this "the scrimp and splurge type. They save pennies on groceries and blow it all on a dinner out."

Baby boomers wield more clout in the marketplace than any other single generation - 45 per cent of the Canadian adult market - and retailers are taking note of their tastes.

A survey conducted last year by the Food Marketing Institute in Washington, D.C. showed that while baby boomers tend to earn more than the general population, they are more frugal with groceries, and they use coupons more often.

The leaders of this consumer revolt generally believe in the adage that time is money. They shop more often than the general population in convenience stores.

"It's easier to buy things in one place or on the way somewhere. But on things that I know for sure I can get cheaper in a particular place, like shelves and furniture accessories at IKEA for example, I'll drive the 45 minutes to get there," says Kronovic.

The mother of two young girls says: "For clothing I generally shop at places like Winners!. But even years ago I shopped on Spadina Ave. or waited for the sales (at department stores).

"We bought our VCR through a small local retail store because the price was good and we don't like to shop at big stereo warehouses. And we just bought a dehumidifier at Simpsons because it was on sale, and after we had shopped around we found it was the best price."

The debut in September, 1984 of a 48-page glossy magazine called The Budget Shopper with a circulation of 3,000, was spawned by the increase in bargain hunting among Canadians.

By its 20th issue last month, it had changed its name to The Canadian Shopper, was up to 54 pages and had a circulation of 50,000, says editor Wanda Elchuk.

A Needham Harper Worldwide study released in October, 1985 found 91 per cent of the Canadians interviewed always look for specials when shopping (compared to 78 per cent of the Americans). And those who try to stick with major brands fell from about 80 per cent in 1975 to about 60 per cent in 1985.

The American Private Label Manufacturers' Association commissioned a study that showed customers have faith in private labels and believe if a reputable retailer puts its name on a product, it is likely to be of good quality and therefore they'll try it.

Consumers are smart enough to realize that some private-label and generic items are equal in quality to a national brand but other products, such as some cola drinks, are inferior.

That's why shoppers often avoid some private-label products even if the price is cheaper or will buy it once to try it but not again.

Smart consumers also know that manufacturers of some private-label and generic products often make national brands as well.

"Canada has a higher penetration in market share of private labels and generics than the United States. There seems to be a greater acceptance in Canada due to better marketing being done up there," said Dave Eldredge, research director for the private label makers in New York.

Industry observers had thought reduced economic concerns of consumers would cause them to turn away from no-frills merchandise. But, according to a recent issue of the U.S. trade magazine Journal of Marketing, the introduction of generics, along with a surge in growth by private-label items, appears to be part of a challenge to the dominance of national brands.

In fact, some experts predict stores will ultimately carry no more than the top two national-brands in a category, along with a private-label and a generic.

Still, value-seeking consumers are discriminating. It isn't a bargain at any cost. Quality and convenience are just as important as price to many.

Kronovic says: "I find when I have bought cheap shoes I always got what I paid for; $5 shoes kill my feet and it's not worth it.

Toronto Star (ON)
FIN
FOOD, Wednesday, May 14, 1986 1614 mots, p. D1

Grill of my dreams

David Brown Special to The Star

Every year, my brother Mike and I throw a huge get-together. We call it the Brown Brothers' International Barbecue. The hundred or more guests add international flavor but the cuisine is definitely summertime Canadian.

A party of this size requires careful planning. The first consideration is the guest list. A large party means lots of people and lots of noise. Be sure to invite the neighbors or they'll get upset around 11 p.m. Next on the agenda is the food. Mike and I want our guests to eat well but our costs to be kept to a minimum. We start shopping for specials several weeks ahead of time. This was the last party's final menu: 45 pounds lean ground beef (at $1.69 a pound) $76.05 15 pounds all-beef wieners (at $1.69 a pound) $25.35 10 bags chips, pretzels, etc., (at $1.29 a bag) $12.90 5 cases of soft drinks (at $6.50 a case) $32.50 18 dozen buns (at $1.49 a dozen) $26.82 Ice, $7.50 Vegetables and fruit, $18.88 TOTAL, $200

Cost per guest, $2.

Mike and I took two hours to make all the burgers, vegetable salads and fruit salads for dessert. The ground beef was rolled out on the kitchen table. Then burgers were cut out with a cottage cheese container. We had the guests take turns manning the gas barbecue. The party lasted until 4 a.m. and everyone had a super time, including the neighbors. General barbecuing tips

If you're going to barbecue over coal, you need to know how to light a fire. Make a cone of charcoal 12 inches in diameter by 5 inches high in the centre of your barbecue. The coals will be ready when they are glowing and covered with gray ash (about 30 to 40 minutes). Spread them out before you start cooking.

Gas barbecues are easier to manage. Preheat them for 15 minutes with the cover closed. Heat from the coals or rocks does most of the cooking. Barbecuing with the top closed gives more flavor, faster cooking and permits baking as another option. Here are some other tips: * Thaw meat before cooking. * Remove excess fat to reduce flare-ups. * Slash external fat to prevent curling. * Brush with vegetable oil to seal in juices and reduce burning. * Use tongs to turn meat rather than piercing with a fork and losing juices. * By slow-cooking and salting afterwards, meat will shrink 10 to 15 per cent less. * Plan for an average of 1/2 pound (225 g) of red meat or 1 pound (454 g) of poultry for each guest. Barbecuing on a budget With the right combination of imagination, strategy and creative carving, it's possible to have a terrific barbecue at an economical price: * Stock up on specials or negotiate volume discounts with your butcher. * Cut roasts into steaks. Roasts usually sell for less than steaks from the same cut. Do it yourself or have your butcher do it for you at no extra charge. * Consider using steaks of 1 1/2-inch thickness or more. Thick steaks are juicier. Sliced into thin strips after cooking, you can serve more people with the same amount of meat. * Chicken, pork, New Zealand lamb and Provimi veal shoulder chops are often cheaper than steaks and make a nice change. Butt pork chops with the blade bone in are a good value, usually $2.49 a pound or less. However, avoid the tougher, fattier, more expensive boneless butt chops. * Ground beef is always a party favorite at an economical price. Marinades

Marinades add flavor to all meats, and tenderness to tougher, more economical cuts. All marinades consist of three basic ingredients:

1. An acid, such as wine, beer, fruit juice, vinegar, tomato juice, etc., to soften tough connective tissues.

2. Your choice of spices, seasonings or sauces for flavoring.

3. Vegetable oil to help the marinade adhere to the meat (optional for those counting calories).

Recipes abound in cookbooks, or you can design your own from the basic ingredients.

Make just enough marinade to cover the meat. Pierce holes in the meat with a fork or cut cross-grain slashes to enable the marinade to penetrate better. Periodically rub the marinade into the meat.

Always do your marinating under refrigeration. Small cubes and thin steaks or chops take only a few hours; thick steaks and roasts will take longer. It is common for some restaurants to marinate meats for several days. One of my favorite barbecue steak recipes was created by Sheila Finn of Mississauga: Sheila's Marinated Flank Steak 1 cup chopped onions 1 clove chopped garlic 3 tbsp olive oil

3/4 cup soya sauce 2 tbsp honey 1/2 cup olive oil 1/3 cup lime juice 1 tsp curry powder 1 tsp chili powder 1 tsp ground pepper

2 flank steaks

Saute onions and garlic in 3 tablespoons olive oil until tender. Add all other ingredients and mix well. Pierce flank steaks with fork or score with knife. Marinate for 24 hours in fridge, turning occasionally. Barbecue 6 minutes on each side for medium rare to medium. Cut thin cross-grain slices for serving. Barbecuing chicken

Chicken on the barbecue often turns black on the outside because the inside takes so long to cook. You can overcome this problem by using boneless cuts like breasts or thighs that are less than 1-inch thick. If you're really adventurous, debone a whole chicken (except for the wings and drumsticks) starting at the back, and butterfly it on the grill. It will cook in about 15 minutes. To barbecue bone-in cuts, either cook them longer at a lower temperature or wrap them in foil to prevent burning. Other fancy options with chicken include: * Stuffing boneless breasts or thighs with a thin layer of herbs or spices; * Marinating in a mixture of fresh ginger, garlic, and lime juice; * Basting with a mixture of orange juice, brown sugar and barbecue sauce. Barbecuing roasts

Cook roasts at low to medium heat to prevent drying out and ensure maximum tenderness. The barbecue cover should be closed to allow the meat to cook on all sides. Choose long, thin roasts; they will cook faster than the short, fat ones.

To judge cooking time, your best bet is a meat thermometer. Cook beef and lamb to 140 degrees F for rare, 160 degrees F for medium, and 170 degrees F for well done. Pork should be cooked to 170 degrees F. Make sure the thermometer does not touch the spit (which conducts heat). If you're cooking a roast on a grill instead of a rotisserie, turn it frequently

to enable more even cooking and prevent the top from cooling off. Finally, wait 10 to 15 minutes before carving to allow the juices to set. Shishkabobs

Shishkabobs are pieces of meat on a skewer. Alternating the meat pieces with fruit and vegetable sections extends the meat and provides exotic variations for your guests. Make sure the fruits and vegetables have the same cooking times as the meat. Otherwise, use separate skewers.

Meat cube sizes range from 1/2 an inch to 1 1/2 inches or more. (Note that a 1/2-inch cube contains one-eighth the meat in a 1-inch cube.) Try combinations of beef, pork, lamb, poultry and marinated meats.

Metal skewers have the advantage over wood in that they don't burn, and heat conduction through them helps the meat to cook faster.

I like my shishkabobs to be party size, with about 1/2 a pound of meat each. I start with a 2-inch square piece of green pepper, then add in order a meat cube, onion wedge, meat cube, large mushroom cap, meat cube, onion wedge, meat cube, red pepper piece, cherry tomato. Inexpensive meats to use for your kabobs include: * Beef, top round or marinated blade * Pork, shoulder butt (bone in end) * Chicken and turkey, boneless breasts and thighs * Lamb, shoulder or leg Removing meat from a shishkabob skewer can be a traumatic experience. Hold your fork firmly in place atop the top skewered piece over your plate and pull the skewer through it, leaving the meat behind. If the cubes are welded on to the skewer, do it one cube at a time. Cooking times

I'm always asked how long to cook meats on a barbecue. Unfortunately, the cooking time varies, depending on such factors as type of fuel, distance from heat source, air temperature, wind conditions, thickness and shape of meat, and proportion of coals to meat.

I use a combination of appearance and touch to determine when meat is done. Pork and chicken are done when the meat is firm and the pinkness has just disappeared. Cooking the meat longer will make it dry and tough.

With beef and lamb, rare is soft to the touch, medium has a spring to it, and well done is firm.

When testing for doneness, try to use your finger or the flat of a fork. Avoid piercing the meat as much as possible to keep juices in.

For those who still feel lost without an exact time to go by, use the accompanying chart as a guide for doing steaks and chops.

Check your meat at the lower end of the time range for the degree of doneness desired. It's always easier to cook something a bit longer than to reverse this process. One final point to remember whenever you're having a barbecue: Be sure to invite me. I love a good party. * David Brown is president of Meat Consultants International Inc. Write to him c/o The Food Section, Toronto Star, One Yonge St., Toronto M5E 1E6.

Toronto Star (ON)
FIN
FOOD, Wednesday, May 14, 1986 447 mots, p. D5

'Mutagens' found in well-fried hamburgers

(AP)

LOS ANGELES - LOS ANGELES (AP) - Hamburgers that are broiled or fried well-done contain six chemicals that cause mutations, chromosome damage and possibly cancer in rodents, scientists say.

The $2 million, six-year study at Lawrence Livermore National Laboratory found the well-done ground beef contains three newly discovered mutagens and three known mutagens. Two other mutagens were also found, but they have not been identified or tested in animals.

Two of the three previously known mutagens are known to cause malignant tumors in mice and rats, senior biomedical scientist James Felton says.

The risk to humans from any of them remains unknown, the scientists said.

Mutagens are compounds that change genetic material in cells and sometimes can cause cancer in animals, said Felton, who presented his findings in Los Angeles at the recent annual meeting of the American Association for Cancer Research.

Sperm and egg cell mutations and damage to chromosomes, which determine inherited traits, can cause birth defects.

Arthur Miller, head scientist at the U.S. Department of Agriculture research laboratory in Philadelphia, said previous studies have found traces of unidentified mutagens in other well-done muscle meats, including other beef cuts, pork, chicken and fish with spines, although not in shellfish or organ meats like liver.

Felton said the compounds "could be a factor in the high colon cancer rates in this country, because of the high amounts of meat we eat. But we really need to do more work to understand how potent as carcinogens these might be.

"If people want to hedge their bets, just don't cook the meat to shoe leather. Don't cook it well-done."

Lawrence Garfinkel, the American Cancer Society's vice-president of epidemiology and statistics in New York, said eating well-done meat "may increase the risk of (human) cancer, but so far we have no evidence that it does."

Felton's 15-member research team detected eight mutagens in well-done broiled or fried hamburger, and identified six as aromatic amines, including three never seen before. All were present at parts-per-billion levels.

All eight triggered mutations in bacteria in a standard test meant to suggest a substance's cancer-causing potenial, Felton said. Four caused mutations and chromosome damage in Chinese hamster cells and live mice, and Japanese scientists previously showed two induce malignant tumors in rodents, he added.

"We're talking about frying and broiling. If you cook your meat at lower temperatures and make it well-done, like stewing, braising, microwaving or baking, you don't seem to get the degree of mutagens you do when you cook with a hot flame or hot surface like a frying pan," Felton said.

The chemicals are different than a known carcinogen found on charred, barbecued meat, he said.

Toronto Star (ON)
FIN
FOOD, Wednesday, May 14, 1986 1376 mots, p. D13

Make-ahead meals easy on the cook

Elizabeth Baird

May is the month to use up the food in your freezer to make room for the 1986 harvest.

And it's also a good time to freeze a few make-ahead meals that can feed summer visitors. This week's Canadian Cookbook offers readers a selection, all easy on the cook and richly rewarding in taste.

Here are a few tips for freezing our main dish items: It's generally a good idea to undercook them slightly, as reheating finishes the cooking. Equally important is cooling the cooked food as quickly as possible. Set pan in a sinkful of icy water and stir frequently. Or refrigerate uncovered and stir. Freeze cooled dishes immediately.

Pack chilled food into rigid-sided containers, leaving 1/2 to 1 inch headspace, or fill freezer bags completely and seal. Choose containers that suit your household size to make reheating a breeze. If all you have to do is pop a bag into the microwave or empty it into a double boiler, you're much more likely to use the chili than if you have to hack some of it off a frozen block.

If you want to reheat food in a casserole, line it with plastic wrap, leaving a generous overhang. Fill with cooked food, fold the wrap over the top and freeze overnight or until hard. Remove wrapped food from dish, enclose in a plastic freezer bag, press out air and seal. To reheat, just unwrap food and place in casserole for reheating. Freezer life for cooked meat dishes is about two months.

When freezing cakes, wrap the cooled cake in plastic wrap, place in a rigid-sided container and seal edges with freezer tape. Be sure to label everything you freeze. And if you're efficient, you'll add the number of portions, and even reheating instructions if the cook's going to be away. Spicy Chili Salad Chili is a crowd-pleaser that's popular year-round. Pour a ladle of spiced beef and beans over a bed of crunchy spring lettuce, chopped green or red pepper and slices of onion and cucumber. Over the top, place fixings that add substance and coolness - grated Cheddar and sour cream. Chili is perfectly freezable, and packing it away in one-portion containers ensures a supply of fast week-night suppers. 1 slice bacon 1 lb (450 g) lean ground beef

1/2 cup finely chopped onion 1 large clove garlic, minced 1 (28 oz/796 mL) can tomatoes 1 (19 oz/540 mL) can kidney beans 3 tbsp chili powder 2 tbsp tomato paste 1 tbsp each cumin and cocoa

1/4 tsp hot pepper sauce Fixings For One Serving: 1 to 2 cups shredded crisp lettuce 6 slices cucumber 2 slices onion in rings or 1 green onion, sliced 2 tbsp chopped red or green bell peppers 2/3 cup grated Cheddar cheese

1 1/2 tbsp sour cream

Chop bacon; saute in a heavy saucepan until crisp. Add beef, onion and garlic and continue cooking, stirring frequently, until beef is no longer pink, about 5 minutes. Add undrained cans of tomatoes and kidney beans, chili powder, tomato paste, cumin, cocoa and hot pepper sauce. Bring to a boil uncovered, reduce heat and simmer for 50 to 60 minutes, stirring frequently, or until thickened. Taste and adjust seasoning. Note that because canned tomatoes and beans are already salted, the chili will probably not need any additional salt.

Let cool; pack into containers suitable to the needs of your household. To serve, thaw and heat chili. In the bottom of a large shallow bowl, (a soup or pasta bowl is ideal), make a layer of lettuce, cucumber, onion and peppers. Ladle on chili and top with a haystack of cheese and a dollop of sour cream. Serve immediately and enjoy the combination of hot/cold, spicy/refreshing, crisp and smooth. Enough chili for 6 to 8 servings. Ready-For-A-Crowd Burgers

Some foods come and go but burgers are here to stay, especially in the warm weather. Preparing a freezer bag full of patties sets the household up for quick barbecues on the patio. If you make them simple, as we do below, you can dress them up on the grill. A slice of cheese - blue for adult tastes, mild Cheddar or Mozzarella for youthful palates, a slathering of barbecue sauce, relish or fried onions - even your own special sauce. As for the grind, opt for lean ground beef. The fat in medium or regular causes too many flare-ups. 4 lb 6 oz (2 kg) lean ground beef 1 cup fresh homemade breadcrumbs 2 eggs 1 tsp Worcestershire sauce

1/2 tsp freshly ground pepper

Salt if desired

In a large bowl, combine beef, breadcrumbs, eggs, Worcestershire sauce and pepper. Scoop out meat, cup at a time and form into patties 3/8 inch thick and 4 inches across. Stack patties, no more than four high, each one separated by a square of waxed paper and place in freezer bags or rigid-sided containers. Freeze immediately and use within a month. Open packages to remove just the quantity required, reseal and return to freezer. Set on the hot grill while still frozen, as you would unfrozen patties, and barbecue. Makes 20 patties. Beef Stew With Currants And Cinnamon The touch of cinnamon, cloves and a dash of currants changes a perfectly respectable dish - beef stew - into a ragout you'll be proud to bring out on a cool evening, either at home, or away for the weekend. Crusty Mediterranean bread or pita and a vinaigrette-dressed spinach salad complete the menu. 4 1/2 lb (1.850 kg) blade steaks 2 tbsp oil 3 tbsp butter 3 cups sliced onions 2 cloves garlic, minced

3/4 cup red wine 1 5 1/2 oz (156 mL) can tomato paste 1/3 cup currants

1/4 cup beef stock or water 2 tbsp red wine vinegar 1 tbsp brown sugar 1 tsp salt

1/2 tsp freshly ground pepper

1/4 tsp each ground cumin and cinnamon Pinch ground cloves

2 bay leaves

Trim off fat from steaks and cut into 1-inch pieces. In a heavy-bottomed saucepan, heat oil and 1 tbsp of the butter over high heat. Brown meat, a quarter at a time, on all sides. Reserve browned cubes in a bowl. Add remaining butter, then onions and garlic and saute over moderate heat until both are tender, about 4 minutes. Return meat to pan with wine, tomato paste, currants, stock, vinegar, sugar, salt, pepper, cumin, cinnamon, cloves and bay leaves.

Cover and simmer over low heat until beef is tender, about 1 1/2 hours. Taste to adjust seasoning. Let cool completely; divide into appropriately sized portions and freeze in rigid-sided plastic containers or freezer bags. Makes 8 generous servings. Double Chocolate Cake If summer birthdays are on your calendar, now's the time to bake this moist chocolate-chip cake and have it ready in the freezer for the big day. This 9 x 13-inch cake is big enough for two birthday cakes. Although you can freeze an iced cake, I suggest icing this one with your favorite chocolate icing just before serving. 1 cup butter 1 cup water

1/4 cup unsweetened cocoa powder 2 cups all-purpose flour 2 cups granulated sugar 1 tsp baking soda

1/2 tsp salt 3 eggs

3/4 cup sour cream 1 tsp vanilla

1 cup chocolate chips

Grease and flour a 9 x 13-inch cake pan. Line the bottom with waxed paper. Set to one side.

In a small saucepan bring the butter, water and cocoa to a boil over medium heat, reduce heat and simmer for 2 minutes, uncovered.

Meanwhile, stir together flour, sugar, soda and salt in a large bowl. Separately beat eggs, sour cream and vanilla together. Stir egg mixture into dry ingredients, sprinkle on chocolate chips and blend in hot cocoa liquid. Beat just until batter is smooth.

Pour this rather thin-looking batter into prepared pan; bake at 350 degrees F for about 45 minutes, or until the cake shrinks from the side of the pan and springs back when lightly touched. Let cool for 10 minutes in pan; turn out onto rack to finish cooling. Divide and wrap separately for freezing. Makes 16 pieces.

Toronto Star (ON)
FIN
FOOD, Wednesday, May 14, 1986 1811 mots, p. D1

A Guide to Fast Food Outlets at Expo 86

David Kingsmill Star food writer

VANCOUVER, B.C. - VANCOUVER - Expo 86 is a world-class exposition, so it's no surprise you can get the world's worst hot dog here.

And nachos.

Consistency is high at the fair when it comes to fast food. The good food is consistently good; the mediocre food is consistently mediocre, and the bad food at any booth is always just as bad as the bad food at the last booth. It gives a whole new meaning to quality control.

Take those hot dogs, for instance. If you travel to the Expo site by Skytrain from the Canada pavilion, as thousands do every day, turn right and walk toward the Expo theatre. Just before you get there, your path will be blocked by one of these hot dog stands that are supposed to look like space ships. There you will be able to buy, for a minimum of $1.90, the worst hot dog in the world.

For that price, you get a thin tube of meat (mine had unidentifiable dark streaks all along the skin, but you might not be that lucky) in a wrinkled, squashed bun that was soggy on one end, stale on the other. I ate only the end of the hot dog and thus have lived to tell this tale.

Ketchup extra

Little plastic packages of relish, mustard and ketchup are provided so you can get little bits of plastic stuck between your teeth. On the counter are bowls of chopped onion, sauerkraut and something that resembles cheese. But when you reach for them, a girl behind the counter (all the Expo staff resemble the health and vitality of this girl) practically slaps you :"Sorry, sir. Those are extra."

Foolish you. Right there on the big sign it tells you these things will cost 25 cents each. Your hot dog now costs $2.65 and it's still inedible.

Just across the way is another space booth, this one selling nachos. Now, nachos are little triangles of fried corn flour. A plate of plain ones here at Expo will cost you $1.75. It might have cost the manufacturer of these little chips 10 cents. Maybe.

The cheese nachos will cost you 50 cents more and you'll be forced to eat nachos smothered with hot cheese soup sauce. This is a world exposition, yet I can not think of a single nationality that would choose to eat hot cheese soup sauce on soggy corn chips. Certainly not Mexicans.

And so it goes with all the little space booths dotting the 70 hectares (173 acres) of Expo. And the only possible advice is to avoid them like the cheese soup plague. Two exceptions: The popcorn carts aren't bad and infrequently you will find a six-wheeled mobile fresh fruit juice cart.

Plastic cheese

This does not mean, however, you have to abandon the thought of ever eating a hot dog at Expo. Right beside the Scream Machine, a looping roller coaster that will make you whimper like a small child, is Phat Phil's Broiler Deli. For $2.50 you can get a Phat Phil's Phrank, grilled to the correct black-stripe look, on a sesame seed bun accompanied by all the fixings you want. This is the best alternative to the plain hot dog.

You can also get corned beef sandwiches, Reubens, and Montreal smoked meat for $5.95, as well as a hamburger slimed with special grilling sauce and topped with plastic Swiss cheese for $4.95, which, while not spectacular, is better than the burgers from the five McDonald's outlets on site. But there's no reason to stick with the mundane. Fast food is convenience first and good taste is a bonus. If you are down at the far west end of the site, under the shadow of the Space Tower, where grown people climb into metal buckets and allow themselves to be dropped free fall for 236 stomach-losing feet, the Malaysia pavilion is a tiny, last-minute afterthought tucked into a corner on False Creek. At the back, by the water, you will find a small booth called Sate Ria. And, undoubtedly, you will also find a small, neat Malaysian named Mohamad Rahman.

The booth sells those delicious skewers of marinated chicken and beef grilled over charcoal and served with chopped onion, cucumber and peanut sauce. For $2.99 you get three skewers that don't skimp on the meat. For $4.99 you get five, which is plenty for most appetities. Rahman is there to oversee the six chefs crammed into a workspace designed for one, and to sell Sate Ria franchises across North America. He's at Expo with a mind to stay, so he's putting on the best show he can. And that means good convenience food for you.

Just down the site from there, in the shadow of the Westgate monorail station, is a good snack food area. Zorba's serves up beef or chicken pita pockets for $3.50, squid for $3.75 and Greek meatballs for $4.50. A fancier restaurant inside serves brochettes (beef, chicken or lamb) for between $9.50 and $12.75.

Just east of Zorba's is a fast-food booth with several outlets, including ones selling something called gourmet potatoes, ice cream, chicken wings and hot and cold sandwiches.

The best of the lot is the Picadilly Fish 'N Chips stand. You can get cod or halibut and chips, half portion or a two-fillet, large portion, for about $4.50 and $6.85 respectively. The thing about this place is its location - in Vancouver. The cod is fresh, fresh, fresh. They also serve prawns and scallops that are fresh, too. You can watch them batter everything before frying.

U.S.A. pavilion

Whether it's justified or not, Expo visitors will probably visit the U.S.A. pavilion or at least the California pavilion to see where Diana, Princess of Wales, fainted.

Near this area is the Elephant & Castle pub attached to the British pavilion. The pub food is predictable but the selection of imbibing liquids is not; the pub stocks 40 brands of single malt scotch.

Across the street from the U.S.S.R. building is the International BBQ Chicken And Ribs Emporium. You may have read about it under the name of the American BBQ Chicken & Ribs Place but it's not called that now. Expo officials thought the Soviets might not like cosmonaut Yuri Gagarin's statue overlooking such blatant American capitalism, so they asked the owners to change the name. It seemed somewhat unnecessary, however, because before the name change, the Soviets were cheerfully walking across the street for good old American barbecue.

Unfortunately, this is not the best example of good barbecue. The combo ribs and chicken for $8.95 are more than adequate but the ribs are a little tough, the chicken dry and tasteless on its own. The barbecue sauce on each is sweet and sticky - like something out of a bottle from the supermarket shelf. The fries, however, could be the best on site.

If you head toward False Creek again, you'll find the Hawaii restaurant. Hawaii is not represented here officially but the state sanctions the restaurant run by a Seattle company. At a fair where french fries can cost up to $2.25 and average $1.70, the Hawaii restaurant sells them for $1.25. A seafood snack bar serves fish and chips for $2.95, clam strips and chips for $3.50, two Hawaiian egg rolls for $2.50 and fried banana for $1.25. This is just about the best deal at Expo for fast food. The place also has a sit-down restaurant overlooking the creek, which is more expensive but diverse and tasty; scallops wrapped in bacon, grilled and topped with a sesame/soya/lemon/herb sauce for $12.95. Yum. Lots of fresh fish, interesting chicken and beef as well as three tropical salads.

The hub of the fair is in the Plaza of Nations, opposite B.C. Place. As you enter it from the west, you pass the Mexican pavilion. This is significant on sunny days - a rarity in Vancouver, perhaps, but an occurrence one should plan for at least once. The Ole Cantina Bar And Grill at the back overlooks False Creek, is outdoors, and has two storeys, giving it the best view from a restaurant besides that from The Trillium in the Ontario Pavilion.

Ole Cantina is a franchise operation with a fairly extensive menu prepared by a Mexican chef. Enchiladas are $8.50, burritos are slightly more, but nothing on the menu is more than $9.95.

I mention the cantina because it has the view, is not expensive by comparison and is a great family place.

Irish pub

Across the street, on the corner of the Plaza of Nations, is the Unicorn Irish Pub. Even before the site opened, this was a hit. It's the only restaurant on site where you can sit outside with a bitter or another English beer, have a little lunch and watch the people file by in the thousands. To boot, it has live entertainment inside - bawdy Irish ballads and all - and the bonus is that the pub food is not bad at all. Shepherd's pie ($5.95) is moist, plentiful and tasty. The regular pub fare is here; pat ($3.95), fish and chips ($5.95), steak and kidney pie ($6.95) and chicken wings you should avoid if you don't like Tabasco burns on the inside of your mouth ($4.95).

Several sushi places dot the grounds and the Japan pavilion has quick sushi, teriyaki and tempura ranging in price from $10 to $18 a dinner. Everywhere on the grounds, it seems, there are Boston Pizza places where you can plunk down $2.50 for a slice of indigestion. Places such as Le Bistro Toulouse-Lautrec will stuff shrimp in a croissant for $6.25, although I don't know why anyone would, and the 1,000-seat Munich Festhaus will sell you sausages to chase down the Lowenbrau.

One of the cheapest and most original fast-food places on the site is in the Folklife exhibit, the last exhibit on the east side of the fair. It's called The First Nations Restaurant and serves barbecued salmon for $3.75, smoked salmon for $4.50, West Coast Seafood Soup for $2.95, a buffalo steak for $4.95 and venison stew for a mere $5.75. It's a deal. Dozens and dozens of other cotton candy and slush booths will beckon the Expo visitor. According to Expo officials, the average family of four will spend a minimum of $60 on food at the fair. It's a low estimate given the prices. But if you're going to eat on the grounds, you might as well eat something different - and good.

Toronto Star (ON)
FIN
FOOD, Wednesday, May 14, 1986 809 mots, p. D3

For something completely different: meatless barbecue

Barbecues are not for carnivores only. Meat-munchers do not have a monopoly on the sun, beer and the cheer of springtime gatherings while vegetarians sit inside moping over their millet-tofu-carrot patties.

Grilled eggplant, corn in the husk and jacketed potatoes can make delicious and substantial meals if prepared with imagination. So move over, burger breath, here come some new ideas for a meatless barbecue with all the trimmings.

Grilling marinated vegetables is a colorful choice. The Silver Palate Good Times Cookbook offers this recipe:

To serve 8, splash 2 cups of olive oil, 1 cup white wine, 8 crushed garlic cloves, 1 cup coarsely chopped fresh basil leaves, 1/4 cup fresh rosemary, salt and pepper together and immerse about 8 pounds of vegetables, including new red potatoes, baby artichokes, shallots, Italian eggplants, plum tomatoes, small green, red, and yellow peppers in the marinade for an hour.

Remove the vegetables from the marinade, reserving the marinade, and roast at 400 degrees for 35 minutes before grilling.

String fresh herbs such as rosemary, basil, parsley in between vegetables as you string them on skewers for grilling. Grill the vegetables about 6 inches from the heat, basting frequently with the marinade about 6 minutes on each side.

Serve grilled vegetables with flavored butters. Corn on the cob is delicious with Jalapeno Pepper Butter. To make, blend 1/2 cup unsalted butter with 2 jalapeno peppers, seeded and finely minced, and 1/2 teaspoon ground cumin.

Top vegetables with homemade olivada by pitting 3 cups of imported black olives and processing to a pure in food processor. Add about 2 tablespoons olive oil to bind and process to a thick smooth paste. Add more oil if needed. Season with freshly ground black pepper.

Double your output and grill stuffed vegetables. Cut the tops off tomatoes and squeeze out the seeds. Fill the cavity with pepper or caraway-seasoned melting cheeses and sprinkle with salt and pepper. Wrap in aluminum foil and cook about 5 minutes until the tomatoes soften and the cheese melts.

Try stuffed potatoes; bake the potatoes, scoop out the flesh and mash with your favorite fillings, stuff the potato shell with the filling, wrap each potato in aluminum foil and grill 5 to 10 minutes on each side until the potato is heated through.

But if you just have to have that feeling of chomping down on an oozing, gooey, charcoal-crusted burger, try meatless hot dogs and vegetable burgers. They are available at health-food stores.

Top your sizzling treats with natural ketchups and barbecue sauces, low in sugar and without artificial additives.

So the next time those muscle-y meat odors waft over the fence and into your back yard, charge up your own charcoal fires and create a barbecue feast that's fresh and filling. The two recipes below require only sugar, oil, salt and pepper before you dash through the express lane.

Remember to oil the grid before cooking vegetables if they are not wrapped in foil. Mustard Roasted Potatoes 1 1/2 pounds red new potatoes

1/2 cup Dijon mustard 2 tbsp red-wine vinegar 1 tsp sugar 2 large yellow onions, cut into 1/2-inch-thick rounds

Freshly ground pepper to taste

Cook the potatoes in boiling, salted water 5 minutes. Rinse under cold running water; drain. Cut into 1/2-inch thick slices. Coat the slices well with mustard.

Combine the red-wine vinegar and sugar and sprinkle over the onions. Combine the potatoes and onions. Season with pepper and toss lightly to mix.

Place the potato and onion mixture in a hinged grill basket and grill over medium-hot direct heat until tender, about 10 minutes per side. Or wrap the mixture up in aluminum foil and and set on grill for 20 to 25 minutes, turning the package over after 10 minutes. Makes 4 to 6 servings. Grilled Stuffed Yellow Peppers 4 large yellow bell peppers 12 ounces soft mild goat cheese, cut into 5 equal pieces Salt and pepper for sprinkling 1 bunch fresh basil 2 ripe large plum tomatoes, sliced

1 tbsp oil, preferably olive oil

Cut the tops from the peppers and reserve. Core and seed peppers. Press 1 piece of goat cheese in the bottom of each pepper, sprinkle the inside of each pepper with salt and pepper and place 2 basil leaves in the bottom.

Divide the tomato slices evenly over the basil. Season again to taste. Layer 2 more basil leaves in each pepper and drizzle 1/2 teaspoon oil over the basil in each pepper.

Crumble the last piece of goat cheese on top of the peppers, and season again. Replace the tops.

Rub the outside of the peppers with the remaining 1 teaspoon oil and wrap in foil. Grill over medium heat for 15 to 20 minutes, turning it every 5 minutes. Makes 4 servings.

Toronto Star (ON)
FIN
NEWS, Wednesday, May 14, 1986 364 mots, p. A13

Nursing home kitchen was dirty inquest jury told

Paula Adamick Special to The Star

LONDON, ONT. - LONDON, Ont. - Food-handling procedures at a London nursing home were inappropriate before and during a deadly outbreak of bloody diarrhea that killed 20 residents last fall, a coroner's jury heard yesterday.

Four public health inspectors testified that their inspections of the kitchen facilities at the Extendicare nursing home resulted in a list of food and safety violations.

Inspector Mary Fitzpatrick from the nursing homes branch of the health ministry told the inquest that during an inspection last December, she found several violations of the Nursing Home Act and made several recommendations to improve the situation.

Dirty bins

Fitzpatrick said that she found dirty food storage bins, a dirty can opener holder, dirty tablecloths, food crumbs on the floor, a heavy soil built up on the floor around kitchen work tables, garbage cans without lids, chipped glassware, some improperly labelled and wrapped frozen food, non-dietary staff in the kitchen and prepared fluids not being refrigerated to prevent bacterial growth.

The outbreak is thought to have been caused by unrefrigerated sliced ham sandwiches contaminated with a deadly sub-type of E.coli bacteria and served to staff and residents on last Sept. 5, which was a very warm day.

Fitzpatrick said she advised administrator Charles Marczinski that the home needed a full-time kitchen supervisor. However, Fitzpatrick admitted she does not know if her advice was ever followed.

A second inspection six days later by Wendy Wells, an environmental inspector for the ministry's nursing home branch, revealed similar inappropriate food-handling procedures.

Cleaner kitchen

Fitzpatrick said a follow-up visit to the home last May showed the kitchen was "cleaner" overall.

Wells said she upgraded the home she found in May to just "average" compared to the other 82 homes she inspects annually.

Local public health inspector Elmer Ross said his inspection of the kitchen last September, at the height of the outbreak, revealed continuing problems with kitchen hygiene.

Ross noted empty egg trays stored next to a clean but uncovered meat slicer. The slicer was stored near an open window between two sinks used for washing dirty utensils, he said. Ross said this was a critical area for potential contamination.

Toronto Star (ON)
FIN
LIFE, Wednesday, May 14, 1986 740 mots, p. D8

Confusion on calcium intake cleared up by latest research

Denise Beatty

I have a question concerning the amount of calcium that should be consumed daily by a post-menopausal woman. Both you and the Osteoporosis Society of Canada recommend an intake of 1,500 milligrams a day but, as you will note from the attached sheet, the Ontario Milk Marketing Board states that Health and Welfare Canada suggests that 800 milligrams daily is sufficient. I am taking a 500-milligram calcium tablet daily and also try to drink three glasses of skim milk or its equivalent. But the spread between 800 milligrams and 1,500 milligrams has me puzzled, and I would appreciate your comments. Lois Skells Etobicoke

Your question is a good one. First, I'm going to confuse you all the more by telling you that neither recommendation is wrong. You are experiencing what happens when the results of the latest research steal the show from the generally accepted standard. People are getting a mixed message and this is unfortunate. But it affords a wonderful opportunity to clear up any confusion that you and others have about this topic.

The Ontario Milk Marketing Board is correctly using the calcium values that are published by Health and Welfare Canada in the reference document Recommended Nutrient Intakes For Canadians. When this was published in 1983, it reflected what was known about calcium at that time. For your age group, 800 milligrams seemed to be appropriate, based on the information that was available.

But research goes on and more has been learned. The most recent literature suggests that amounts somewhere between 1,200 and 1,500 milligrams of calcium a day would be best after menopause to help protect against excessive bone loss.

All of which brings us to another point - that none of these values is a hard and fast rule. They are intended to protect almost everyone who is healthy. Very few will need more than this; most of you will do fine on less. These numbers are merely guidelines, a dietary benchmark to aim for. You can expect them to change as more information comes to the forefront. It's my guess that Health and Welfare Canada will increase the recommendation for calcium when it updates its reference document.

As far as your diet goes, I think you're doing just fine. Three glasses of skim milk will net you about 950 milligrams of calcium a day. Assuming that you eat well, you'll probably get another 200 to 300 milligrams of calcium from other dietary sources. This, coupled with your supplement, assures you of more than adequate calcium intake. Keep up the good work. I have heard people praise lecithin and know people who believe it should be taken daily. Please explain what lecithin is, its value, what foods supply it, and what the daily recommended dosage might be? N.B. Toronto

Lecithin is a type of fat that is part of cell membranes. You produce your own lecithin every day in addition to getting it from such foods as eggs, milk, meat, legumes and wheat. Also, you have probably noticed that it is a common food additive, listed on the labels of such foods as bread, shortening, candy and ice cream.

No one has come up with a recommended daily dosage. Indeed, it seems that if you're alive and eating, your chances of getting enough of it are pretty good.

You didn't say why your friends are taking extra lecithin, but my guess is that it is either for their hearts or for their minds.

For years, claims have been made that lecithin could ward off hardening of the arteries or atherosclerosis. It would be wonderful if it could. But there certainly isn't any evidence that lecithin can clear cholesterol from your arteries like a dietary Roto-rooter. Unfortunately, it just seems to add extra calories.

A more recent hope for lecithin is that it will keep the mind clear, preventing memory loss and senility. Don't count on this, either. Although there is some research being done using lecithin to treat some physical diseases, it is very experimental and certainly can't be applied to memory loss. Can large doses be harmful? No one really knows. But high intakes can lead to some uncomfortable reactions, such as bowel upset, sweating, mouth watering and loss of appetite. * You can write to Denise Beatty c/o The Food Section, Toronto Star, One Yonge St., Toronto M5E 1E6.

Toronto Star (ON)
FIN
FOOD, Wednesday, May 14, 1986 507 mots, p. D2

Oysters hailed as solution to feeding Africa's hungry

(REUTER)

GAZI, KENYA, - GAZI, Kenya, (Reuter) - In a secluded creek beside the Indian Ocean, a marine biologist from Belgium toils in the brackish water and dreams of a new high-protein food for Africa's undernourished masses - oysters.

"The snob appeal attached to oysters should be destroyed," Professor Philip Polk, dean of biology at the Free University of Brussels, said as he worked with two Kenyan assistants in the green water of Gazi creek, south of Mombasa.

"The protein content of oysters is far superior to that of any red meat or even fish and here are oysters in inexhaustible quantities."

Polk, stripped to the waist and burned brown by the fierce equatorial sun, said he wanted the world's private and international development agencies such as the United Nations Children's Fund to consider oysters as a basic food.

"Third World families should be encouraged to feed their babies with oysters. Oysters as a food are versatile and easily transportable. They can be dried, packed, canned or mixed with other food," he said.

Polk came to Kenya 18 months ago to supervise 20 Belgian-funded marine and aquaculture projects ranging from coral reef protection to plankton and algae classifications.

He found oysters flourishing wild, growing in mangrove outcrops in the estuaries and freshwater inlets that dot the Kenyan coast.

The lush tropical vegetation on the shoreline, where fresh and sea water meet, has helped create a natural reservoir of brackish water swarming with plankton and other nutrients, a perfect habitat for oysters, other mollusks and crustaceans, said Polk.

"What you see here is the beginning of a viable, lucrative industry for this country," Polk said with a sweep of his arms over 90,000 young oysters that he and Kenyan assistants Renison Ruwa and Michael Ngoa are cultivating.

From this collection of wooden frames in the mud beside the sleepy waterfront of Gazi, Polk hopes to see Kenya break the dominance of Japanese, French and Spanish producers in the world's annual 800,000-ton oyster market.

The wild Kenyan oyster is about half the size of the European variety because of the Mombasa coast's crowded oyster colonies and is unsuitable for export.

Polk is seeking to change this by exploiting the oyster both for export and domestic consumption.

"We transplant them on to culture beds where each oyster has room to expand. They should grow as big as, if not bigger, than the European or Japanese variety," he said.

He aims to sell his initial harvests to the dozens of luxury tourist hotels along the coast, where 300,000 affluent West Germans, Italians, Britons and Scandinavians vacation each year.

"The hotels have expressed keen interest. But we have a year to go before our first harvest," said 32-year-old Ruwa, who is preparing for his doctorate in marine ecology.

The cash earned with the first harvests would then be used to teach villagers living on the creeks and estuaries to create oyster beds that could later be expanded into shrimp and lobster farming, according to Polk.

Toronto Star (ON)
FIN
LIFE, Wednesday, May 14, 1986 1122 mots, p. D20

Gifts aren't necessary just because relative has moved

Miss Manners

Dear Miss Manners: What is the correct response to an announcement of a new home or a change of address?

My niece, who lives several thousand miles away, sent change-of-address cards announcing her new home to all cousins, aunts and uncles living in various parts of the country. We rarely see or hear from this girl - once in five years or so.

My husband and I are retired and we send presents for marriages, births, etc., but we did not respond to this card, as she is unmarried.

Last Christmas, we put a note in our card telling her we hoped she liked her new home and inviting her, if she ever came this way, to let us know and visit us.

We got no response from her, and her mother has acted cold. I understand some other relatives did not send congratulations or presents either.

Gentle Reader: Let us hope your niece's intention was to let her relatives know where she is living because she presumes that they care to keep track of her, even if only occasionally, and she hopes they will visit if they are in her area.

In that case, a letter of congratulations is in order, and your note on the Christmas card, while not quite as gracious, is certainly acceptable.

However, Miss Manners picks up the whiff of a suggestion that the recipients accuse her of figuring how much money in the way of wedding presents she is losing by not getting married, and hoping to collect by substituting the move as an event.

Miss Manners certainly hopes you are wrong. A great many people seem to believe that any event in their relatives' lives - birth, graduation, marriage - is held primarily out of the desire to get presents out of them. Miss Manners has never shared the view that the only possible motive for any human behavior is greed.

But even if you are right, the polite thing to do would be to ignore that possibility and behave as if your niece were merely interested in letting you know where she is.

Dear Miss Manners: My husband-to-be will be having a woman as his best man. We've been referring to her as the "best person."

She is and has been for many years his closest friend, and there is no doubt in his mind that she is the only person fit for the honor. I support him completely in this decision - that is not the issue.

The issue is: What should she wear?

It's going to be a morning wedding, and the groom and my father will wear morning suits. The matron of honor will be wearing a lavender street-length dress. There will also be a flower girl and a ring-bearer.

The suggestions I've had so far are a dress matching the matron of honor's, but without a bouquet, or a feminine suit (skirt and jacket). A man's suit is out of the question - talk about hokey! My main concern is that she not stick out like a sore thumb.

Gentle Reader: If your wish is to retain the spirit of the role of wedding attendant by according each position to the person most suited to it, regardless of gender, Miss Manners is thoroughly with you. She has had quite enough of bridal couples who are more interested in the theatrical effect than in who is with them at the altar.

But if you keep thinking of it as a gentleman's role which is to be played by a lady - as the mere horrible mention of her wearing a man's suit suggests - Miss Manners wants nothing to do with you. Had your best friend been a gentleman, she hopes there would have been no talk of putting him in a flowered dress with a long bow down the back and a floppy garden hat.

Your husband's attendant should be dressed as a lady member of the bridal party, equivalent to your matron of honor. They needn't match exactly but should be distinguished slightly from the bridesmaids. If the female attendants carry bouquets, there is no reason why the best person shouldn't.

Dear Miss Manners: I often find that my dinner guests disapprove of my food or wine. Allergies aside, and assuming nothing more bizarre than mushrooms or shellfish, to what lengths must a hostess go to please her guests?

If a guest is making a valiant effort to choke down the food but is obviously nauseated, should one pretend that the distress is not evident or offer to provide an omelet?

If the guests bring along children who don't eat anything stranger than meat and potatoes, is one obliged to prepare a second dinner?

If one knows the guests like sweet white wine with everything from fillet of sole to roast beef, is one expected to serve it? And how does one handle guests who fish out whatever they don't eat and pass it down to someone who does?

Whatever happened to manners?

Gentle Reader: Whatever, indeed? Don't get Miss Manners brooding on that one or we'll still be at the table when the sun comes up.

The hostess' duties are to provide food she believes her guests will enjoy, to aid them if they are in obvious distress and to ignore their eating habits.

The last two are relatively simple. If a guest is nauseated, show him to the bathroom. If he is not gobbling down everything you provide, or is committing the rudeness of making exchanges from his plate with other guests, pretend not to notice. It is no favor to keep after a guest who may not be hungry or who hates everything you may think of, until you find something you can cram down him.

As for providing agreeable meals, there is only so much a person not in the restaurant business can do. If guests' allergies, antipathies or other dietary restrictions are known to the hostess, she should plan her menu accordingly. Exotic foods should only be served to those known to like adventurous eating.

It is also gracious to provide things you know will be appreciated, even if this means providing an icky wine in addition to the one the sensible guests will drink. Beyond that, you are not responsible if your guests or their children are food-fussies. It is they who should then have the sense to recognize this liability by stuffing themselves before going out, and using dinner time to socialize, which is what visiting is all about anyway.

Miss Manners appears Wednesdays and Fridays. If you have a question, write to Miss Manners, Toronto Star Syndicate, One Yonge St., Toronto M5E 1E6.

Toronto Star (ON)
FIN
FOOD, Wednesday, May 14, 1986 630 mots, p. D2

Federal taste testers take on turkey

(CP)

OTTAWA - OTTAWA (CP) - Taste testers are taking on turkeys these days at Agriculture Canada's food advisory division.

The purpose is to judge recipes for the younger and smaller birds that today's consumers prefer.

At least 48 panels, involving the entire roster of the department's 300 tasters, will be held by the time testing on cooking times, nutrient analysis and servings per kilogram is completed in mid-June.

"Certainly, a new timetable for cooking different sizes of turkeys is expected from testing 96 roasted birds," says Anita Stanger, chief of the food advisory's experimental division.

"New U.S. studies indicate turkey to be juicier and more flavorful when cooked to a lower internal temperature than previously recommended."

Here's how food is taste-tested.

Ten men and women volunteers from Agriculture Canada sample food placed on a paper plate set next to a small glass of water.

Usually, there's a cello-wrapped candy beside the glass, for clearing the palate when testing is completed. Then there's a questionnaire to assess food on a scale of 1 to 6 for texture, flavor and appearance.

A rating of 1 means both the food and recipe are very acceptable. Any taster who marks a 6 does not like anything about either.

The panelists are just one segment of the food advisory division's efforts to promote and market Canadian food products to Canadian consumers, says Michelle Marcotte.

Marcotte, a consultant in the food advisory's communications section, describes the division's goal as "market development of Canadian food products from the farm gate to the food plate.

"That means keeping on top of food trends, new food products and all the improvements growers make to the food they produce. Taste testers provide answers to recipe development of new food products, surplus or seasonal products and commodities under study.

"But the real game plan is to encourage Canadian consumers and the food industry to use and eat the diversity of foods produced across the land every season of the year," says Marcotte.

An extra challenge comes in developing recipes for different crops.

Last year, the food advisory division spent about $10,000 on food supplies and miscellaneous equipment to develop such recipes.

About 1,356 tests were conducted to answer questions about nutrient content, cooking time and servings yield of products, ranging from apples to zucchini.

Recent testing has involved a recipe using frozen peas and cooking onions.

To promote greater consumption of seasonal vegetables, such as rutabagas, carrots, onions, cabbage and beans, testers have also tasted and re-tasted recipes made from 16 different varieties of beans grown in Canada.

They've also previewed unusual recipes for sweet pinto-bean butter tarts, sauerkraut chocolate cake and rutabaga cookies.

In 1984, a five-year meat research program was launched. Results of in-depth beef and pork product testing to date have surprised consultants and panelists alike.

The food advisory division wanted specifics on the fat and protein content of both meats. It also wanted to know whether traditional cooking times should be changed, and exactly how many servings consumers could expect from different cuts of beef.

Stanger says analysis of 21 cuts of beef and seven retail cuts of pork showed both meats to be much leaner than expected.

"Neither were any more fattening than chicken or fish when cooked by new standardized methods developed by food consultants. Both were leaner than U.S. beef and pork products."

Consequently, new cooking times were established for the leaner products. And at the same time, test panelists developed a taste for the less tender beef cuts they sampled, even when the portions were pan-fried or roasted rather than stewed or braised.

Next year, ground beef and lamb will be studied, and in 1988 veal will undergo nutrient yield analysis and product development testing.

Toronto Star (ON)
FIN
FOOD, Wednesday, May 14, 1986 666 mots, p. D9

Elegant dinners for one or two can make mealtime a breeze

Almost half the households in North America are inhabited by only one or two people, yet most recipes are meant to feed four to six, particularly those that have been family favorites for years.

So what do you do? Eat out a lot? Wear a path to your favorite takeout deli? Packaging food in meal-size portions for two before it is cooked is one way to face this challenge. Another is to make your family favorites and freeze the excess in single portions, working them into your menus over the next month or two. The following recipes will provide some interesting and appetizing meals for two. Beef Paprikash For Two

3/4 lb (350 g) beef sirloin 2 tbsp oil

1/2 cup chopped onion 1 clove garlic, minced 1 1/2 tsp butter or margarine 2 cups beef stock 2 tbsp sweet Hungarian paprika

1/2 cup sliced mushrooms Salt, pepper 1 tbsp flour

1/2 cup sour cream 1 1/2 tsp lemon juice

Cooked noodles for two

Chill beef until very firm but not frozen. Slice in thin strips about 3 inches long. Brown in 1 tablespoon oil in heavy skillet. Remove beef from skillet and set aside.

Pour off excess fat. Saute onion and garlic in same skillet in remaining 1 tablespoon oil and butter until tender, but not browned. Return beef to pan and add beef stock, paprika and mushrooms. Season to taste with salt and pepper. Bring mixture to boil, reduce heat, cover and simmer until meat is tender, 45 minutes to 1 hour. When beef is tender, stir flour into sour cream and add to beef mixture. Bring to boil and cook, stirring, until thickened. Stir in lemon juice. Serve at once over hot noodles. Makes 2 servings. Hawaiian Salmon Bake 1 3-inch-wide centre-cut piece of salmon Coarse salt 1 bunch dill

1 small onion, thinly sliced

Open salmon and lay as flat as possible on a 12 x 14-inch sheet of foil. Sprinkle inside of salmon lightly with coarse salt.

Remove feathery tops from dill stems and scatter tops generously over bottom half of fish. Cover with sliced onion. Close salmon, pressing lightly, and fold foil around it, sealing well. Bake at 350 degrees F, 20 to 30 minutes, or until salmon tests done with fork. To serve, place on warm serving plate and pour on any juices from packet. Makes 2 servings. Lemony Chicken Thighs 2 large or 4 small boned chicken thighs Salt, pepper 1 large carrot 1 large stalk celery 2 tbsp butter or margarine

1/4 cup lemon juice

Sprinkle chicken lightly with salt and pepper. Cut carrot and celery into strips about 1/4 inch thick and 4 to 5 inches long. Drop vegetable strips into small amount of boiling water and boil about 2 minutes. Drain well and arrange several strips in centre of each boned thigh. Wrap chicken around strips and place, seam side down, in greased small shallow baking pan. Melt butter in small pan and stir in lemon juice. Brush chicken with butter mixture and bake at 350 degrees F about 30 minutes, or until chicken is done. Baste chicken occasionally with butter mixture during baking period. Makes 2 servings. Devilled Crabmeat Casseroles 3 tbsp butter or margarine

1/2 cup soft bread crumbs 2 tbsp flour

1/4 tsp salt Dash pepper 1 1/2 tsp bottled steak sauce

3/4 cup milk 1 small can crabmeat 1 1/2 tsp lemon juice

Minced parsley

Melt butter. Mix 1 tablespoon butter with crumbs and set aside. Place remaining 2 tablespoons butter in small skillet and stir in flour, salt, pepper and steak sauce. Add milk. Cook and stir over low heat until thickened. Add crabmeat, lemon juice and parsley. Turn into 2 individual casseroles. Sprinkle with buttered bread crumbs. Bake at 375 to 400 degrees F 10 to 15 minutes, until top is browned. Makes 2 servings.

Toronto Star (ON)
FIN
ENTERTAINMENT, Wednesday, May 14, 1986 373 mots, p. B5

Cody's a family spot

Jack Miller Toronto Star

Cody's is an easy-going, unpretentious family restaurant in east-central Mississauga. The food's good, there's lots of it, and it's not expensive.

To give an idea of the mood, on our first visit we ordered mashed potatoes with dinner because, our waitress assured us cheerfully, they were not the instant variety but "real, lumps and all." They were in fact real, and creamy, with very few lumps, and the rest of our food was comparable.

They have storyteller place mats here giving a history of the area, saying someone named Cody, who was supposed to be a close relative of Buffalo Bill, set up housekeeping just down the road in pioneer times. If the intent of this tale is to explain the place's name, it's weak. But if it's meant to make folks expect old-fashioned home cooking, then it's fair.

Almost all entrees on the menu include entire meals in their prices - starters, main course, dessert and beverage.

On our visit, we opted for two of the day's specials (which were just regular dishes reduced in cost for the day).

I picked a New York strip loin steak with mushrooms at $11.95 (usually $13.95). Both the meat and the cooking of it were excellent. The sauteed mushrooms were good, and there seemed to be enough of them to account for the price by themselves.

My wife chose prime rib ($10.95, usually $13.95), and it was even better - a big, thick, juicy slice, cooked exactly as ordered, and tender and flavorful. As far as money was concerned, that was it. We passed on wine this time (the house brand would have been $7.95 a half-litre). Everything else was covered by the dinner prices - starters, homemade pie, coffee, all nice or better. Our bill, including tax but not tip, was $24.50.

The Star's daily restaurant review

TABLE FOR TWO Cody's 755 The Queensway, (Queensway at Cawthra Rd. Mississauga 275-5239 Homestyle cooking; seats 196; entrees $6.25 to $14.50, sandwich plates from $2.45, children's meals $3.65 to $4.95; open Monday to Saturday 7 a.m. to 11 p.m., closed Sunday; full licence; wheelchair access; free parking; takes major cards.

Toronto Star (ON)
FIN
BUSINESS TODAY, Thursday, May 15, 1986 1229 mots, p. E1

Grocery chains bet large size will conquer all in store wars

You can sum up the current fad in food stores in a word: big.

Stores so big that a railway car can roll right into the stock room.

Stores so big that they have room for areas as varied as full-scale pharmacies or bicycle departments.

Stores so big you could fit a football field inside - or even two - including the end zones.

But in the retail trade, nothing is absolute; not even the definition of what makes a "superstore" or a "megastore."

The product mix can vary from one chain to another, and from region to region.

And there are still successful retailers who are resolutely steering away from the rush to build big.

The chain in the forefront of the megastore movement is Loblaw Cos. Ltd., but in the Metro Toronto area it's in a battle with independently owned Knob Hill Farms Ltd. for superstore supremacy.

Knob Hill fired the latest shot by opening a mammoth store yesterday at Weston Rd. and Highway 401, to complement its other megastore in Oshawa.

Loblaw has countered with a megastore in Pickering, plus another in the works in Burlington.

How big is big?

A good sized conventional supermarket is 35,000 to 40,000 square feet. A megastore is at least twice that size.

(A Canadian football field is about 65,000 square feet without the end zones; 94,000 square feet with the end zones.)

Loblaw's definition of a megastore is one of more than 80,000 square feet. Analyst Mary Jane Polubiec of Merrill Lynch Canada Ltd. draws the line at 100,000 square feet.

The corporate chain megastore is likely to have its own bakery, a drugstore, houseware department and perhaps some children's clothing.

But that's not the route Knob Hill Farms owner Steve Stavro has chosen. His big stores - each with about 240,000 square feet of sales and storage area - contain nothing but basic supermarket items such as food, detergent, toilet articles and the like.

The array of goods can be staggering.

Untold numbers of cattle, pigs and chickens have given their lives to stock the 500-foot meat counter in the new store; more than 200 sides of beef hang on hooks in the glass-walled butchering area.

The cheese counter displays 90 different varieties - not including seven different feta cheeses. You can even choose between Greek or Bulgarian Kasseri cheese.

To save on handling costs, railway cars can roll right into the building. Fork lift vehicles can scoop the wooden pallets bearing the cases of grocery items right off the railcars and deposit them directly on special sales tables, eliminating more labor.

Whatever the formula, the megastores have one thing in common: Food store companies are betting enormous amounts of money on them.

It's hard to put an average price tag on the stores, since the store may be either owned or rented, and real estate costs can vary so much.

But Loblaw, for example, spent $65 million last year developing "super combination" stores alone, or a third of the company's entire capital budget. And it plans to spend just as heavily this year.

Polubiec thinks it's money well spent.

"Personally, I think they're terrific," she says of the big stores.

They're already firmly entrenched in the U.S., she notes. And she sees a return to a desire for "one-stop shopping" - a big trend during the 1960s that lost favor in the '70s as boutique stores came into vogue.

Flitting from store to store is not an attraction in the '80s.

"Today's customers don't have time," she says.

But there's a limit to the variety of goods even a big store can stock, Polubiec concedes.

"You can't sell an awful lot of clothes because you don't have change rooms."

Food, housewares, some hardware, paint and wallpaper are more likely to sell, she says.

Galen Weston, chairman of both Loblaw and its parent George Weston Ltd., agrees with Polubiec.

"Quite clearly, the market is polarizing between the larger stores and the convenience stores," he told Weston shareholders earlier this week.

Loblaw intends to be at the forefront of the big store trend.

James Wood, chairman of Great Atlantic and Pacific Tea Co., is also leading his company's A&P and Dominion store chains in that direction.

"A&P as an entity is going for the larger stores," he says.

And they're branching into non-traditional merchandise.

One of his company's stores in Hamilton sells bicycles; even the modest sized store beside A&P Canada's Etobicoke headquarters stocks small televison sets.

But are megastores an irrestistible trend, set to sweep away the traditional supermarket?

Not every food store operator is willing to bet the company bankroll on it.

Spending more money on fewer locations can be a big risk if one of the stores happens to be a dud - as even Loblaw president Richard Currie admits.

That risk is one reason why Oshawa Group Ltd., one of the most successful of all the grocery chains, is sticking with its traditional store format. It owns Food City supermarkets and supplies IGA stores in central Ontario.

Oshawa Group tried the megastore approach in the 1970s in Montreal and it didn't work, company president Allister Graham says.

Megastores must sell a huge volume of merchandise, and they have to be able to make people abandon their neighborhood supermarket and drive a greater distance to the bigger store.

Oshawa Group's big Montreal stores attracted the customers, Graham says, but costs didn't fall dramatically enough to make the ventures worth while.

"Our view," he says, "is that the things we do best are the large traditional style supermarkets with a lot of specialty departments such as scratch bakeries, delis, cheese boutiques and fresh fish, and the much smaller type of store called IGA. That's a franchise operation that's catering to his (manager's) local area.

"Those are the things we've identified that we do best.

"Other operators have seen fit that they can handle both of those, and megastores and other things. It's their choice. It's still a question of can you be all things to all people, and serve all ends of the market and do them particularly well?"

Oshawa Group's Graham - whose company's profits have been the envy of the industry - clearly thinks not.

Smaller centres and rural areas don't have the population to support megastores, he notes. There will always be room for traditional supermarkets in those regions.

"I would argue there is a large percentage of people even in urban communities who do not like the inconvenience of shopping in a rather large store that takes a long time to go to shop, and where people tend to be, by the very nature of the operation, somewhat indifferent to the people who are shopping there," he adds.

Cynthia Rose-Martel, an analyst with Richardson Greenshields of Canada Ltd., concurs.

"There will always be a demand for conventional supermarkets," she says in a research report issued earlier this year.

"Owing to their large size, super- and combo-stores must draw from a large trading area and are not as conveniently located as conventional supermarkets.

"In addition, many shoppers do not want to walk across acres of parking lot and through a mile of aisles to purchase just a few items."

Toronto Star (ON)
FIN
ENTERTAINMENT, Friday, May 16, 1986 930 mots, p. C15

Hearty Czech food gets a sophisticated twist

Peeter Tammearu

Pepo's Bistro is a plain and tiny place - the sort you could easily walk past without noticing. The crowded, comfortable room is painted white, with a little bar and wainscotting of blond wood and a few little decorations here and there. Music plays - something that could only be described as "mittel-of-the-road."

It feels as relaxing and cozy here as dinner around your own kitchen table. And while its modest appearance might not lead you to expect it, there are wonderful things here.

The menu has a heavy Czech accent, as does the couple that owns the place. The kitchen is open and visible, separated from the room by some glass counters. There you can see Pepo himself, a very sizable man who happily tinkers with saucepans while his wife is up to her elbows in dumplings.

But the interesting thing is that this team produces some very serious cooking with frequent felicitous touches.

For instance, the home-made goose pate ($3) is lovely, chunky and rich but the addition of fresh walnuts makes the texture even more interesting.

Pirogi ($4.50) are wonderfully heavy dumplings with a creamy, potato filling. This is, in relative terms, a light entree or an appetizer for two. With the addition of fried onions and bacon and a dollop of sour cream, it is not a dish for the faint of heart (or those who have to worry about their hearts).

In general, the food is very substantial, but though heavy, not without delicacy. What is so plainly called tripe soup ($1.90) on the menu is something wonderful that deserves a nicer name. (Somehow the sibilant Czech syllables of drstkova polevka are much more evocative.) Tripe is such an inadequate word for the soft, meaty strips that swim in this dark, fragrant broth. It is quite spicy, peppery, filled with the herbal taste of marjoram and rosemary and yet, almost subtle.

The little rivulet of cheese on top is an unorthodox addition that would probably send a Bratislava grandmother's tongue to clucking. But we rather like the innovative attitude. The best of contemporary cooking consists of variations on traditional dishes. There's no reason why those traditions should always be French or American. So in addition to nouvelle cuisine and the New American cooking, why not novy jidlo?

Another example of their inventiveness is the roulade provencale ($5). This is a variation on something rather arbitrarily called Spanish birds (spanelske ptacky, in Czech). No one has come up with a sensible explanation of what is Spanish or bird-like about the original dish of beef fillets stuffed with sausage, bacon, carrots and hard-boiled egg.

And come to think of it - continuing in this tradition of names for name's sake - there's nothing particularly provencale about this roulade, either. Here, slices of meat are pounded thin, spread with mustard and rolled up around a filling of ground veal. They are baked and then served with a heavy sauce made from a reduction of the pan juices, bound with cream and flavored with wine and mushrooms. The effect is quite lush and sophisticated.

We overheard the owners saying they have found a farm that supplies game and they mean to make things like hare and boar a weekly offering. So we couldn't pass up an entree of bear ($7.50). (But after the fact, we're not sure why.) Bear meat, sliced thin, is no great thing. It's rather tough and dark - not that different from very over-cooked roast beef. A dark wine sauce tried but didn't quite manage to hide this fact.

Beef goulash ($4.50) is spicy and herbal, nicely stewed almost to the point of disintegration. The flavor is difficult to describe, but the whole point of this kind of food is that the individual flavors are supposed to melt into one.

The addition of slivered pickles, which seems at first like a quirky invention, is in fact absolutely traditional. The style is called znojmo gulas (named coincidentally after a small town that is the heart of the Czech pickle industry). The notion is quite attractive - the pickles make a great textural contrast and provide a lovely bit of acidity to play against the smooth richness of the gravy.

Accompanying the entrees are ethereal dumplings, perfectly designed to sop up sauces. These are made (in fact, we witnessed the woman making a batch) in large loaves, boiled and then sliced into small rounds that have the look and texture of moist, crustless white bread.

A token effort at salad (ordinary greens with a spoonful of creamy, garlic dressing) completes but doesn't really complement the plates.

Though it's not likely, if you can manage dessert, there is an interesting one. Pepo's Angel ($2) consists of a cream cheese mousse between layers of dense, lemony cake. Topped with sour cream and garnished with a strawberry, it's not sweet at all but quite intriguing.

A more appropriate conclusion would be a glass of Becher Carlsbad liqueur ($3). This is a digestif in the old fashion: Bitter, medicinal, with a piercing flavor of cloves, it somehow cuts through the heaviness.

The best beverage to accompany such a meal is beer - in particular Czech Pilsener Urquell ($2.25), which is perhaps the very best of all imported beers. Urquell means the original source and this smoky, refreshing brew is the 19th-century model on which most modern lager beers are based.

With appropriate amounts of the above, dinner for two, with tax and tip, cost $47.83. - Peeter Tammearu

Toronto Star (ON)
FIN
LIFE, Friday, May 16, 1986 210 mots, p. B2

Double cheeseburgers a treat for the holiday

Mary McGrath Toronto Star

Hamburgers for the holiday weekend will be anything but ho-hum when you dress them up with this melted cheese filling from Bigger Better Burgers (Better Homes and Gardens, $8.95). Double Cheese Burgers 1 beaten egg 1 tbsp Worcestershire sauce cup fine dry breadcrumbs 1 tsp prepared mustard

1/8 tsp pepper Dash garlic powder 1 1/2 lb (750 g ) ground beef

3/4 cup crumbled or cubed cheese 6 hamburger buns, split and toasted

Alfalfa sprouts In a medium bowl, combine egg and Worcestershire sauce. Stir in breadcrumbs, mustard, pepper and garlic powder. Add ground beef and mix well. Shape meat mixture into 12 1/4-inch thick patties. Place about 2 tablespoons cheese on top of each of 6 patties. (You could also add cooked bacon bits, chopped tomato or onion.) Spread to within 1/2 inch of edges. Top with remaining patties. Press meat around edges to seal. Place patties on unheated broiler pan. Broil 3 to 4 inches from heat about 12 minutes or until done, turning once. Or grill patties on an uncovered grill, directly over medium-hot coals for 13 to 14 minutes, or until done, turning once. Serve burgers on buns with alfalfa sprouts. Makes 6 servings.

Toronto Star (ON)
SA1
LIFE, Saturday, May 17, 1986 285 mots, p. L3

Bigger, better burgers sure to get raves

Mary McGrath Toronto Star

This glamorous burger from Bigger Better Burgers (Better Homes And Gardens, $8.95) looks awfully good. Easy Wellington Burgers 2 tbsp dry red wine 1 lb (500 g) lean ground beef or lamb Garlic salt 1 tbsp butter or margarine 1 cup finely chopped fresh mushrooms

1/2 cup sliced green onion

1/4 tsp pepper 1 pkg (8) refrigerator rolls

Milk

Combine 1 tablespoon wine and ground meat; mix well. Shape meat into 4 patties. Preheat a 10-inch skillet over high heat until hot. Sprinkle surface lightly with garlic salt. Add patties; reduce heat to medium-low. Cook to desired doneness, turning once. Allow about 11 minutes for medium. Drain burgers on a plate covered with a double thickness of paper towel. Drain fat from skillet. Heat butter in same skillet and cook mushrooms and green onions 3 minutes or until tender. Stir in remaining 1 tablespoon wine and 1/4 teaspoon pepper. Cook 1 to 2 minutes or until liquid has evaporated. Remove from heat.

Meanwhile unroll crescent rolls. Seal perforations to form 4 rectangles. On lightly floured surface roll each rectangle into a 7-inch square. Cut corners off square; set aside. Spoon a quarter of the mushroom mixture in the centre of each square. Place a burger on top of the mushrooms. Draw crescent roll dough up around burger. Pinch edges to seal. Place seam side down on a greased baking sheet. Cut leaves or rectangles from reserved dough with small cookie cutters. Brush top and sides of dough on burgers with milk. Place cutouts on top. Bake in a preheated 400 degree F oven 10 to 12 minutes or until golden brown. Makes 4 servings.

Toronto Star (ON)
SA1
TRAVEL, Saturday, May 17, 1986 687 mots, p. G12

First to eat can be rude but it's also healthier

Karl Neumann, M.D. Special to The Star

A quaint outdoor restaurant with a spectacular view in your favorite resort. Picnics at the beach. Snacks at a country fair; cookouts in the state park. Seafood at your organization's annual outing in the country.

All the above have one thing in common: They are summer meals that could give you food poisoning.

Of course, you do not have to leave home or wait for summer to come down with a food-related intestinal disorder. Outbreaks occur at all times of the year and are traced to neighborhood restaurants and food stores, local caterers and home kitchens.

However, food sanitation experts say your chances of becoming ill increase greatly during summer vacations and summer recreation. The reasons: hot weather, outdoor eating, insects, inadequate or improper refrigeration, additional steps in transporting and preparing food, seasonal restaurants with inexperienced employees, health inspectors in resort areas unable to cope with the additional volume of work.

And food poisoning is hard to detect. Most of the time the bacteria and toxins that cause it are colorless, odorless and tasteless.

Fortunately, there are simple precautions to minimize becoming ill.

Neat, clean

Choose a restaurant by general appearance when you have nothing else to go on. Generally, proprietors who make the effort to have up-to-date, neat and attractive establishments also run clean ones.

Pass up outdoor restaurants where dishes from previous diners are left on the tables for prolonged periods.

Be especially vigilant at eating establishments open only for short tourist seasons - in parks and at beaches, for example. Often such places have antiquated or non-professional kitchen equipment and are operated by people not well versed in modern catering.

Be suspicious of places that employ only teenagers unsupervised by more experienced personnel.

No matter how you usually like your meat and seafood prepared, when eating outdoors or at seasonal restaurants insist it be well cooked and served while piping hot. Buy and eat raw seafood only at very reliable establishments.

Be suspicious

Make sure items that should be cold show evidence of just having been taken out of refrigeration.

Outdoor buffets need constant refrigeration and protection from flies. Foods especially likely to spoil include previously cooked items no longer warm such as meat, fish and poultry salads, and creamy desserts. Be particularly suspicious of items cooked at a distant place - someone's home, for example - and then taken to a park or a beach an hour or more away. Such items must be well refrigerated in transit. Never place items likely to spoil in the trunks of cars.

Items containing mayonnaise are especially vulnerable to spoilage. But it is not the mayonnaise. Rather, the culprit is the item that mayonnaise is mixed with, such as eggs and tuna fish.

The hotter the day, the faster food spoils. A good policy at buffets and cookouts, especially on hot days: be first in line. The early birds get the safest food.

Barbecue items are generally safe. High temperatures destroy most bacteria and toxins. Always make sure the centre of the item is thoroughly cooked. When you are involved in preparing food, wash your hands frequently. Never handle food when you have an intestinal illness or infected sores on your hands.

More precautions

Three precautions will prevent summer intestinal illnesses not strictly food poisoning:

Never drink water from streams and springs, says the National Parks Service. Today even the remotest ones are contaminated with diarrhea-causing organisms. Only boiling is a foolproof way to sterile natural water. In most national and state parks safe drinking water is available from faucets.

In private camping grounds be leery of well water. Wells must be frequently and professionally inspected and maintained to prevent contamination.

Supervise young children closely to prevent them from eating berries from bushes or drinking water from streams and springs. Many kinds of berries are poisonous.

Report to health authorities all occurrences of a number of people all coming down with intestinal illnesses. Prompt investigation by experts will reveal if the illnesses are food-related, possibly contain the outbreak before others are infected and institute necessary safeguards.

Toronto Star (ON)
SA1
TRAVEL, Saturday, May 17, 1986 1237 mots, p. G14

Sleepy village wakens when tourists seek gift of the gab

Karen Birchard Special to The Star

BLARNEY, IRELAND - BLARNEY, Ireland - I live in the most visited village in Ireland, the only village in the world to have given its name to both a noun and a verb in English. Blarney.

I look out my window and see the castle, where the famous stone sits in the south parapet of the tower, and the manor house below the hill I'm perched on. It's an ideal location to keep a bird's eye view of the village activities.

In the run-up to St. Patrick's Day in March the activity level suddenly shifted from winter's slow and sleepy life to a more determined pace. Keep Blarney Tidy litter bins appeared, the Tidy Town Committee met. The leaves finally were swept off the shoulders of the roads leading into Blarney, though the potholes are still a disgrace.

The village green is still mostly occupied by a pair of playing dogs, with the occasional villager using it as a shortcut to the post office. In midsummer the peaceful green will look like Yonge and Bloor at lunch time.

Locals can still find a parking place on the main street but that too will be a memory within a month. The long, leisurely chats with Moses, the barman at the local pub, will have to wait until next winter; he and the extra summer staff will be much too busy for the lengthy talks punctuated by pauses to pull a pint of stout or boil the kettle for a hot whisky.

"Thank God for the business, though," is the usual sentiment when talk turns to the annual tourism. During winter there are about 800 people in and around Blarney; in summer the population can swell to 5,000 a day. But the village sincerely welcomes the tourist. Indeed, at times winter seemed very long; the village was so quiet and people-watching was quite boring.

There were few to watch and chat with. Or to make conversation about, while perusing the butcher's meat display.

Osborne's Family Butcher is an ideal spot to watch the tourists, especially the Americans who come out of the woollen mills laden with beige plastic bags full of Aran sweaters and Irish tweeds. Blarney is full of shops that cater to the visitor but very few holidayers actually venture inside the butcher shop. They should, because Osborne's still make their own sausages, deliciously different from those fatty offerings I remember in Canada. These are lovely and plump, yet so lean that oil must be added to the frying pan. There are two kinds, regular and spicy. They're a well kept local secret, the Blarney sausage. The occasional tourist does come before summer, usually Australian or Canadian. The Canadians are, on the whole, discreet about their nationality. Sure, the back packers have the red Maple Leaf flag patchsewn on their packs so no one will mistake them for their southern neighbors. But the professional or middle-aged couples on annual vacation wear conservative clothing that blends in with the Irish; it's often difficult to pinpoint them as visitors until you hear a familiar accent.

The Americans are usually a different story. Recently we had a welcome break in the weather. The sun was brilliant. "Look," said my friend Mary, "it has to be summer - there's the first American."

Indeed it was. The first American, like the first robin of spring. Standing in the middle of the street, holding up traffic in both directions, an American male tourist, doing a slow pan with a portable video camera. He was wearing red and blue plaid trousers and a kelly green sweater, topped with a tweed cap. His family stood on the sidewalk across the street in front of the Blarney Stone Restaurant, dressed in similar bright bottoms and Aran sweaters.

Tourists come to Ireland expecting to celebrate St. Patrick's Day. It was not quite what they might expect; there's not much of a tradition yet for parades and whoop-de-doo as in North America, though there is some slow change in that direction. Green beer is a blessed rarity, though the odd publican will grimace and serve the stuff to tourists who expect it.

Ironically, the Irish dream is to spend Paddy's Day in New York and this year 200 people won St. Patrick's weekends in New York as prizes in a contest sponsored by Quinnsworth, an Irish food chain in the Weston empire.

Here in Blarney, the village is just about ready for all those visitors who come looking for the "gift of the gab" the legend says is given to anyone who kisses the stone.

Just before Paddy's Day this year, a Dublin paper reported the Blarney Stone was going to California for a St. Patrick's Day parade. The village was surprised; the Colthurst family, which owns the castle and its famous stone, was as puzzled as everyone else. The mystery was cleared up when county council admitted it had made a replica of the stone and presented it to a Beverley Hills restaurateur with Irish roots.

There is no written history of Blarney but a local historical society was formed this winter in hopes a book will ultimately emerge. In the meantime, visitors will continue to ask us residents for the story of the stone.

The castle was built in the 15th century by a powerful chieftain, Cormac MacCarthy, whose genealogy can be traced back to Noah, according to Keating's History of Ireland. (As, indeed, whose might not be?)

Cormac the Strong, as he was known, was in a legal bind, due to come before a judicial body. He went on moody walks in the neighboring forest, worrying about his ability to cope in court. During a walk Cormac the Strong met Cliodhna, "Queen of the Fairies," in a nearby fairy glade, which incidentally still exists. Just leave the main path in front of the castle and head east to visit it.

Cliodhna, fond of Cormac, decided to help him. "Don't vex yourself," she said, "Go home to your bed, lie down, go to sleep. At dawn, get up and go out. Before you you'll see a stone that's been brought from the banks of the River Lee.

"Kiss it," she said, "kiss it and you'll never want for words."

Cormac the Strong did as he was told, though it was a cold and wet dawn when he had to get up. He kissed the stone. When he went before the judge, words poured from him like a flooded river and the judge found in Cormac's favor.

Cormac hurried home and carried the magic stone to the very top of the castle, under the battlements, away from an enemy's reach.

The story does not end there. When Elizabeth I was queen, a descendant of Cormac, Dermot MacCarthy, lived in Blarney Castle. He too had kissed the stone and had what the Irish call "plamas," which means "soft, flattering speech."

Elizabeth asked Dermot to surrender his castle to the Crown. Dermot kept stringing her along with soft words but did absolutely nothing about her order.

In the end, the queen is said to have told her court, after reading one of his speeches: "This is all blarney; what he says he never means." The stone still is here, waiting to be kissed. * Karen Birchard is a former CBC national reporter who now lives and writes very near the Blarney Stone.

Toronto Star (ON)
SA1
LIFE, Saturday, May 17, 1986 836 mots, p. L11

Books on the subject of antiques are not all great finds for collectors

Hyla Wults Fox

Sitting on the floor in my office is a large wicker basket bulging with antique-related books. Some are certainly worth dipping into, while others are best left where they are, preferably close to the garbage can. All can be ordered through your bookstore.

The Flying Hammer: An Insider's Collection Of Saleroom Howlers by Iain Gale (Elm Tree Books/Hamish Hamilton Ltd., hardcover, $19.95), the book that should have been the most fun, was the biggest disappointment. Besides being boring, it didn't have enough meat to justify its price tag. Ninety-three pages, more than 10 of them devoted to simple line drawings, is not enough material to justify a book.

In the introduction, author Iain Gale, an ex-cataloguer for Christies London, writes that "the intricate mechanics of the saleroom are a closely guarded secret and it is only occasionally that a blunder proves so disastrous that it is seized upon by the press and captures the public's imagination. Only then does the truth emerge - that behind the polished veneer of long established respectability lies a carefully concealed abundance of notable (and legendary) howlers."

Too bad Gale forgot to include anything funny. An example of his humor is found on page 31: "Auctioneers are also just as likely to fall prey to the gremlins that plague ordinary mortals. In 1960 at Christies' first sale to be held in Australia, a rostrum was specially constructed 'on site.' The great day came and the auctioneer, who had been flown all the way from 'the old country,' went to ascend the rostrum when he suddenly disappeared from view - in their excitement, the builders had forgotten to put in a floor."

Gale tells how international auction houses often suffer when they translate their catalogues. "In Dutch, for instance, there is but one letter difference between certain words. For example, the word for 'advise' is spelt raad and the word for 'rape' raap. A well-known auction house was horrified to learn that the footnote of several translated copies of their catalogues ran: 'Our experienced valuers will be pleased to rape you on any article.' "

Dealing With Dealers: The Ins And Outs Of The London Antiques Trade by Jeremy Cooper (Thames and Hudson, hardcover, $17.95), is much better. This publication is filled with nuggets of information that will be particularly useful to the novice collector.

Cooper offers excellent advice to buyers. "Much has been said about how the public can protect themselves in the antiques market, but the approach of some collectors to the dealers is so unpleasant that they deserve to be caught by every trick of the trade. If it is dishonest to sell Victorian reproductions at high prices to people who think they are Georgian originals, then it is also dishonest to delay payment on a delivered purchase for months beyond the agreed date of settlement . . . As well as the money-wasters there are the time-wasters, those inconsiderate bores who bellow forth their unwanted opinions at inordinate length and disturb not just the dealer but his other customers as well. Less offensive but equally frustrating are the indecisive fussers for whom nothing can ever be right. If a piece of furniture is in excellent condition they are worried about its not looking antique enough, if it shows the passing of time then it is about to fall apart; they want to buy a pair of candlesticks but silver needs cleaning, earthenware is not fine enough, porcelain is too fragile, glass too glittery, ormolu too heavy, enamel too showy, pewter too plain, and everything too expensive anyway because it will encourage burglaries . . . Really good dealers are a rarity and, having found one, the most foolish thing a collector can do is to insult his integrity by never believing a word he says."

Those who are just starting to investigate the market would do well to beg, borrow or buy this little treasure.

Another good buy is The Popular Antiques Yearbook, edited by Huon Mallalieu (Christies' South Kensington Collectors Guide, hardcover, about $20). Although it is a price guide, it is written by experts who have handled, catalogued and sold the objects they describe. They explain the reasons why prices vary so much and offer an analysis of the market. The yearbook concentrates on objects within the middle price range and is careful to record low prices as well as high ones. It covers the whole spectrum of traditional collecting fields, including pictures and also deals with the newly popular areas such as tools, toys, textiles and mechanical music.

Each area is allotted from two to four pages, which includes a concise text, photographs and captions. Chapters include chairs, tallboys, davenports, bookcases, tables, English Delft, textiles, enamels, silver, photographs and many more. The book provides a broad look at a variety of subjects which might cross your path, either at a country auction or antique show. It's a nice addition to the novice's library.

Toronto Star (ON)
SUN
BUSINESS TODAY, Sunday, May 18, 1986 860 mots, p. F4

Will Soviet nuclear accident affect food prices?

Jack McArthur Toronto Star

It is a potentially deadly threat of unknown extent - which is what makes it both so confusing and frightening.

It may or may not raise your food prices appreciably, along with the currently low incomes of farmers whose production is not irretrievably tainted.

Almost all aspects of the significance for food are unpredictable because we've never before seen anything like the radiation scare mushrooming wickedly from the wrecked Soviet nuclear plant at Chernobyl.

But it's a new factor that conceivably could halt or reverse the 1980s trend toward almost non-existent food inflation for consumers - and falling prices for farmers.

It has already taken some Soviet agriculture out of production, has the potential to limit or kill farm output in a wider area and in neighboring nations, and has triggered massive trade barriers against food from nations so far felt possibly endangered.

And it's accompanied by increases in price quotes in North America ranging at times to well over 10 per cent for many basic grain and meat commodities.

Radiation seeps into food and the food chain. Eating the affected production can be dangerous for humans.

Radiation knows no borders. It has been leaking, and spreading around the world, from the Chernobyl nuclear disaster for about three weeks.

"Possibly the worst is over" for readings in Canadian air, rainwater and vegetation, says Health Minister Jake Epp.

Possibly.

He says "levels are well below" even the most stringent standards. But some experts say no level is acceptable.

As we grope blindly for answers to our questions about the possible perils, the markets for food products grope as uncertainly.

Where, and how strictly, will nations draw the line on possibly infected food? How much will be involved?

Remembering that prices of basic foods - aside from subsidies and other protectionisms - are heavily influenced by international markets, how great will be that effect? How much output will be extracted from markets, leaving more room for those turning out unblighted products?

Potential for fear

No one can know - and, of course, other things can swing supplies and prices widely; for example, major crop failures or bumper yields.

But you need only read the newspapers to get an idea of the potential for fear and disruption.

In recent days:

Canada began checking daily on radiation levels in milk in Western Canada and Ottawa to supplement regular monitoring. Traces were found in several cities - but no health risk, said Ottawa. B.C. grass and vegetables also drew attention.

It's said there's no problem. Anything in the fields should have lost any radiation reading by the time it reaches the table.

But. . . there are so many buts, whether misinformed, possibly misinformed or otherwise.

Some Americans were quoted as saying "there is no safe dose of radiation." It raises the agonizing question of how tough the authorities in each country will be when faced with food products - local or imported - with what may seem minor readings.

Canada held off the market food shipments from Italy and France. Nations of the European Common Market decided to ban imports of fresh food from the Soviet and six Eastern European nations within about 1,000 kilometres of Chernobyl. That's an $800 million-a-year item.

That raises another hard question. It concerns the extent to which the Soviet and Eastern Europe - already importing large amounts of food, Canadian grain included - may decide to bar production from some of their regions.

Moscow said grain, meat and milk from all but a small area could be consumed.

Powerfull interests

Any great broadening of the regions regarded as radiation-polluted would cause a food crisis of major proportions; increasing the demand for imports.

The French, meanwhile, seemed to be trying to hide their increased readings. France has politically powerful nuclear and farm interests that feel threatened.

That's another tough one. All countries have groups that could be hurt - by changes in the public mood toward their products, even without government restrictions.

The Soviet said the leakage continues and a clean-up could take months.

Trying to evaluate all this - and the rumors and news each day - North American markets zigzag. But in less than three weeks following the Soviet crisis, a selection of Winnpeg futures prices for grains rose by between 6 and 17 per cent.

A sample of Canada's cash and Wheat Board grain prices showed increases of from nil to 7 per cent with a key export quote for wheat up 3 per cent.

In the U.S., similar selections show:

Gains of from 2 to 17 per cent for cash prices for livestock and meat; of from 2 to 18 per cent in futures prices for the same products.

American cash grains ranging from a loss of 3 per cent to a rise of 7; some grain futures rising in a range from 6 to 16 per cent.

Then, at mid-week, the prices weakened. That was a reaction to a Soviet statement that it won't need more food imports and to some non-nuclear developments.

We still can't tell from market reactions what it all means for food.

Toronto Star (ON)
SUN
NEWS, Sunday, May 18, 1986 483 mots, p. A19

How America shapes the Queen's English

AP

LONDON - By Michael West

LONDON (AP) - Yetis, yuppies, yabbas and wimmin, spiel, uppity, touchdown and tandoori - they're all in the fourth and final supplement of the Oxford English Dictionary published today, marking the end of a 29-year, 60,000-word effort to bring the English language up to date.

"To finish is both a relief and a release from a kind of extraordinarily pleasant prison," editor Robert Burchfield said.

A Supplement to the Oxford English Dictionary, Volume IV, Se to Z, contains 1,480 pages, weighs about 6 1/2 kilograms, almost 10 centimetres thick, and costs 90 pounds - $192.19 Canadian.

It defines about 13,500 words illustrated by 130,000 quotations from printed sources, and starts with the word Se, an ancient Chinese plucked musical instrument with 25 strings. The last word is Zyrian, a tribe in the northern central area of the Soviet Union.

The Times hailed it as "the greatest English book this century . . . the crown of a work started in 1858, the last word for the present on the Queen's English, dedicated with permission to the Queen, the record of our language and . . . our life."

But Burchfield says it is America, not England that is most influencing the evolution of the English language.

"Our language is changing slowly and America is leading the way now, not Britain," he said. "I don't see anything particularly wrong with that. It's inevitable."

The Oxford English Dictionary, published by the Oxford University Press, initially was conceived as a 12-volume work and took 70 years to complete with the final volume published in 1928.

A supplementary 13th volume was added in 1933. But under the impetus of the Second World War and post-war developments, new words and usages emerged at an unprecedented rate.

So in 1957, Burchfield, a New Zealand-born lexicographer now 63, undertook the task of editing four more supplements with definitions and derivations of about 60,000 words.

"Sometimes I wondered if I would ever complete the task," Burchfield said.

Everyday words such as soap-opera, tango and Y-fronts, for men's underpants, are recorded for the first time, as are yetis, the so-called abominable snowmen said to live in the Himalayas; yuppies, the young, urban professionals; and wimmin, a term used by feminist militants to underline their separateness from men.

Burchfield, in his preface to the final supplement, said the dictionary's original editors resisted including foreign words "until they had become firmly entrenched in British use," and that some words were treated "almost like illegal immigrants."

But he said that in the four new supplements he has tried to list "the vocabulary of all English-speaking countries and not merely that of the United Kingdom."

Hence the inclusion of such words as yabba, a Jamaican cooking vessel used by West Indian immigrants in Britain, and tandoori, a spicy cooked meat dish brought by immigrants from India.

Toronto Star (ON)
SUN
PEOPLE, Sunday, May 18, 1986 1819 mots, p. D8

'I feel better now than at 20,' says Chris

Larry Sheehan Special to The Star

"Thanks to eating better and exercising correctly, I feel better now than I did at 20," says Chris Evert Lloyd, now 31. The new diet and exercise program that has made her feel "100 per cent better" was created for her by Los Angeles fitness instructor Kathy Smith. Recently, Evert Lloyd was asked to share what she's learned along the way.

LARRY SHEEHAN: Do you have any tips for sticking with a fitness program?

CHRIS EVERT LLOYD: * Exercise at your own pace to avoid injury and keep from getting discouraged. You have to learn to walk before you can jog, jog before you can run. * Design a fitness program that meets your schedule and your likes and dislikes. If you're on the go from morning till night, your best bet is to exercise early in the morning. * Follow the program with a spouse or friend. This makes exercise more fun, and you're likely to do it on a regular basis. Even top athletes find it hard to motivate themselves to exercise entirely on their own.

Vary activity * Vary your program. If you regularly focus on one type of exercise, you may soon become disenchanted, and you could put too much stress on one part of your body. In a typical week you might run, swim or bicycle for two miles on two days, play a favorite sport for an hour and a half on another day and attend an aerobics class on yet another day. And so on. A combination of activities is more fun, and you'll be more likely to stick with them week after week. * Include activities that foster the three pillars of personal health: cardiovascular fitness (swimming, running, rowing, etc.), flexibility and strength. * Think twice before taking up long-distance running, since the risk for injury is higher than in some other aerobic activities. A stationary bike is an excellent alternative -- and with a TV, VCR or headsets to keep you company, not nearly as boring as you might think. * Perform stretching exercises only after you have warmed up for five to 10 minutes. Stretching is important, but do it only after you've broken into a light sweat -- to avoid pulled muscles. * Perform yoga stretches with extra care. Yoga is an effective exercise but potentially injurious when stretching is carried too far. * Most women, even if they are active, tend to lack upper-body strength. Weight training under proper supervision, with free weights or on Nautilus machines, can build strength in the arms and shoulders. * To keep thighs and buttocks trim, take regular 30-minute uphill hikes in city parks or on country trails. If you're indoors, try "step-ups." For this exercise, you need a sturdy box, bench or table approximately 18 inches high. Step onto the platform with the right foot, following with the left. Step down with right, then left. Perform 20 times; then repeat with the left foot leading. In time, hold weights in each hand. Gradually build from five to 20 pounds in each hand when performing the step-ups. * Watch your diet. A healthful eating regimen that is moderate, not extreme, will give you more energy and reinforce the mental and physical benefits of your exercise program.

Q: Why did you start this new fitness program?

A: When I met Kathy Smith, she told me I looked a bit wimpy. In fact it was a little embarrassing to tag along with her to aerobics classes. People in class looked upon me as some great athlete, yet in the beginning I was the one to poop out before anyone else. It turns out I had been a good tennis player all those years but a bad athlete. Kathy put me on a weight-training program and also encouraged me to run and perform drills for agility and flexibility. The weight training has definitely helped me increase my strength and athleticism. I feel better now than I did at age 20.

Conquer world

Q: What about mentally?

A: One surprising thing I've found about vigorous exercise is how much it helps your frame of mind in addition to being so good for your health. If I'm depressed or emotional about something now, I know what to do -- go out for a 20-minute run. You just feel as if you can conquer the world after a good workout. That's why I think anyone facing a busy, stressful day at work or whatever would be wise to get some exercise first thing in the morning. It's good for your heart and for the rest of your body, and mentally you will be more alert, sharper and more sure of yourself for the rest of the day.

Q: What's your diet like?

A: It's just more natural. I eat less red or fatty meat, more fish and chicken, and more carbohydrates in the form of pasta and whole-grain products. Once in a while, I might drink a glass of skim milk, but I usually stay away from dairy foods. I used to drink diet sodas all the time, thinking they were helping me control my weight. But the sodium in them caused my body to retain more water and therefore more weight, not less. Today I drink lots of water, instead. It's improved the condition of my skin, my digestion and my blood circulation.

I have to say that I still don't agree with all those strict diets geared to athletes, but I have changed my eating habits, thanks to what I learned from Kathy Smith.

Q: Describe what you might eat on a typical day.

A: Breakfast is my most important meal. I always have a whole-grain cereal with a little honey and a banana, orange juice and maybe a couple of pieces of toast. For lunch I'll have a salad and some fruit or, if I'm playing a match later in the day and need more energy, perhaps I'll eat a whole-wheat turkey sandwich with some fruit. Dinner might be spaghetti or chicken or fish with brown rice or a baked potato.

Q: Has the diet made a difference?

A: I feel 100 per cent better. I also think the better I eat, the better I look. But moderation is the key. If you're active physically, you don't need a strict diet. Once in a while you can enjoy butter on bread or a piece of chocolate cake.

Q: Does age 31 put you at any handicap competing on tour?

Train harder

A: Billie Jean King, Margaret Court, Virginia Wade and Evonne Goolagong all played their best tennis in their late 20s and early 30s. In fact, I think this is the time when everything can come together for you. Physically, you may have to train a little bit harder, but it's still there for you. Emotionally and mentally, you're mature. You can probably produce the best that is in you, in tennis or whatever. I'm approaching a crossroad at 31, but I have no fear of being over the hill at this age.

Q: People admire you for your composure under pressure, your mental toughness. What's your secret?

A: Discipline. I think we are all born with a certain amount of mental strength, but it can be developed more. It's a matter of desire -- how much you want to succeed, how much you want to win. Your hunger is based on incentive, but you also need discipline.

Q: How would you describe your personal clothing style?

A: I like what's fashionable but I'm also aware of my figure and what looks best on me. I'm not into the tailored or conservative look. I have a small waist so I try to wear a lot of belted things to accentuate the waist. I'm not very tall (5 feet 6 inches, 120 pounds) and I like the line I get with a small waist and wide shoulders. I don't care much for flash or a lot of colors. I do like dresses that let me show off my legs -- most women athletes do have nice legs.

Q: When you want to pamper yourself, what do you do?

A: Get a massage -- it's my favorite way to relax. When I'm on tour, I get three or four massages a week, but even when I'm not playing, I try to get at least one a week. The massage is as much for emotional and mental well-being as for the physical benefits. If you can afford it, I think a regular massage can be very important for your frame of mind.

Q: We understand you are bringing out a new line of cosmetics.

A: They are health-care products, not cosmetics. They will be produced by Vera, a Los Angeles skin-care expert whose products I've been using for the past 10 years. I went to Vera herself when I was 20, with dry skin and a slight case of acne, and she put me on a program that really worked.

There will be four products to start with: a sunscreen in the form of a gel instead of a cream or oil, easier to apply and longer lasting; a lip balm; a mousse for the skin, and a spritz containing natural water and sunscreen. The spritz is my idea; it will be similar to the water sprays I've seen for women all across Europe.

Q: What's your idea of a good time with friends?

A: Well, we really appreciate it when a friend invites us over for a home-cooked meal, because we spend so much time living in hotels. (My husband) John's a video freak, so if we stay at home, we might rent some tapes, have a nice dinner and show some movies.

Q: Are most of your friends from the tour?

A: Most of my friends are not even players. It's very hard to have a close friendship with someone when you're trying to beat her brains out on the tennis courts. I am friendly with the girls on tour, but most of my close friends are the ones I grew up with as a child. My best friend is a girl I went to school with who works in tennis but is not a tennis player.

First priority

Q: Is it easy to maintain these friendships and still play the tour?

A: When I was younger my first priority, except for my immediate family, was tennis. If I was preparing for Wimbledon, I might not even return a call from a friend for a couple of weeks. I was single-minded, one-dimensional. It was only in the last couple of years I woke up to the fact that people are what it's all about. After my playing days are over, I don't want to look around and find I have nothing else in my life. So now I try to nourish my friendships more. FAMILY CIRCLE

Toronto Star (ON)
SUN
ENTERTAINMENT, Sunday, May 18, 1986 608 mots, p. A20

In the clink -- and elsewhere

Lew Gloin Toronto Star

Potpourri began life as an Early Modern French compound, meaning "rotten pot". Not even Eric Partridge can say when and how it came to mean, 1 A mixture of dried flower petals kept in a jar to perfume a room; 2 A medley of musical airs; 3 A literary production composed of miscellaneous parts; 4 Any mixture of incongruous or disparate elements; or 5 A stew of meat and potatoes. Words leans to number 3 and that's what today's column is.

* If you like oxymorons (a figure of speech used to produce an effect with a seeming self-contradiction; jumbo shrimp, for example), here are some worth collecting: adult children, holy war, cherry tart, industrial park, plastic glasses (or silverware), computer literacy and personal computer. Looking over the newspaper, we find mail delivery, which soon may be an oxymoron, if the post office goes ahead with its plans to cut service. And one can only wonder about free trade, on which the price seems to be climbing. * There it was, right under Junius ("The subject who is truly loyal," etc.), an editorial dealing with Quebec's desire to come to terms with the Canadian Constitution that said: "Given the risks of entrenching the 1982 impasse, prevarication is a logical alternative to negotiations that do not offer good odds for success." Prevarication as a national policy? No jokes, please. * There has been a high incidence of people shooting themselves in the foot (or feet) lately, with federal Environment Minister Tom McMillan the latest victim, according to Ontario Environment Minister Jim Bradley. McMillan criticized Ontario's tough bargaining stand on Niagara river pollution. "There he goes," said Bradley, "shooting himself in the foot again."

There is no trace of this interesting phrase, which has come to mean damaging oneself in the course of setting someone else straight, in any of the reference books here - not in Partridge, Mencken, Brewer's, Dictionary of Americanisms or in the Barnhart Dictionary of New English. Shooting oneself in the foot was a popular method of evading service in the U.S. Civil War, I believe, but it was sharply discouraged in later wars with long prison sentences. If readers have any ideas on its origin, I'd like to hear them. * John P. Barry of Quincy, Mass., has been following the reports in the Saturday Travel Section of The Star in which various correspondents reveal their favorite drinking spots. He liked Taylor Marshall's report on May 3, on The Anchor, in London, particularly.

"(Marshall) mentioned that 'the infamous Southwark Prison once stood across the street.' He left out the best part, to wit: the prison was on Clink Street, hence the expression: 'He's in the clink' when referring to someone in jail." Partridge writes that it was "a prison in Southwark, London, C 16-17" and suggests that it is onomatopoeic, from the fetters that felons wore. * The travel department also sent along a page of Aussi (spelled that way on the page) slang, "a vital vocabulary for anyone who visits Australia." Some of the words have appeared here before: dinkum (real, true, honest); billabong (a lake or pond remaining in a dried-up stream bed); Ned Kelly (the famous highwayman; it's a compliment to be told you're 'game as Ned Kelly') and others. However, here are some I haven't seen before:

arvo, afternoon; bag of fruit, man's suit; corroboree, aboriginal word for 'meeting-place'; crook, no good; damper, Australian home-made bread; ding, a swinging party; doover, a thingamabob; drink with the flies, to drink alone; earbasher, fellow who talks your head off. Alas, out of space once more. Words will return June 1.

Toronto Star (ON)
ME2
NEWS, Tuesday, May 20, 1986 301 mots, p. A3

Meat-eating kangaroo fossils found in Australia

(AP)

RIVERSLEIGH, AUSTRALIA - RIVERSLEIGH, Australia (AP) - Scientists say they have found the remains of meat-eating kangaroos, giant snakes, horned turtles and other creatures that lived 15 million years ago.

They fear, however, its only a matter of time before tourists vandalize the site for souvenirs.

They claim the fossils eclipse anything found before, and dozens of new species are emerging from the ancient rocks on this outback ranch, 257 kilometres (160 miles) from the nearest town, Mount Isa, in northern Queensland.

Other finds include minuscule possums, rabbit-sized marsupials that lived exclusively on eggs, and a prehistoric platypus.

A gold mine

"Riversleigh is unique because it unfolds the history of native Australian animals over 20 periods in time," said Dr. Michael Archer, a zoologist at the University of New South Wales. "There's nowhere else in the world we can do that."

"It's a gold mine," he added in an interview. "Riversleigh is the paleontological equivalent of the Rosetta Stone."

The Rosetta Stone, an inscribed basalt slab now in the British Museum, was found in 1799 and provided scholars with the key to translating Egyptian hieroglyphics.

Much of the area, limestone rocks dotted with termite mounds and gum trees, remains unsurveyed. But Archer, 41, said he thinks it extends at least 155 square kilometres (60 square miles).

He is concerned, however, about what will happen now that news of the find has spread.

"What worries me is the bush beaters, men who go out with the boys for the weekend in four-wheel drives, guzzling beer and shooting everything in sight," he said.

"There are times you come across a water hole filled with dead wallabies, 200 at a time. You know someone has just sat in his jeep and blasted away. If they find this place they'll strip it."

Toronto Star (ON)
FIN
LIFE, Tuesday, May 20, 1986 223 mots, p. H6

Apple stuffing a treat with microwave chops

Mary McGrath Toronto Star

Stuffed pork chops are ready in under 40 minutes with this microwave recipe from Ontario Pork Producers. Pork Chops With Apple Stuffing 2 tbsp butter 1 apple, finely chopped 2 tbsp chopped onion 1 slice bread, cubed

1/2 tsp poultry seasoning

1/4 tsp salt

1/8 tsp pepper 2 tbsp raisins 4 6-oz (180g) rib or centre cut chops Glaze: 2 tbsp apple jelly

2 tsp ketchup

Combine jelly and ketchup in a small microproof bowl. Cook at HIGH (100 per cent power) 30 seconds. Stir and set aside. In a microproof bowl, melt butter 30 seconds at HIGH. Add apple, onion, bread cubes, seasonings and raisins.

To stuff chops, insert tip of a sharp knife into meat beginning at centre of fat side, parallel to the cutting board. Cut through to bone and enlarge the pocket with the knife edge, making sure that the knife does not break through the surface of the meat. Fill chops with stuffing mixture and close each opening with 2 toothpicks. Place chops in a microproof baking dish. Cover with pastic wrap and cook at LOW (30 per cent power) for 18 minutes. Invert chops, rotate dish 1/2 turn and cook, covered, for another 18 minutes at LOW. Brush glaze on chops and serve. Makes 4 servings.

Toronto Star (ON)
ME
NEWS, Tuesday, May 20, 1986 381 mots, p. A3

Fossils of meat-eating kangaroos, giant snakes are found in Australia

(AP)

RIVERSLEIGH, AUSTRALIA - RIVERSLEIGH, Australia (AP) - Scientists say they have found the remains of meat-eating kangaroos, giant snakes, horned turtles and other creatures that lived 15 million years ago.

They fear, however, its only a matter of time before tourists vandalize the site for souvenirs.

They claim the fossils eclipse anything found before, and dozens of new species are emerging from the ancient rocks on this outback ranch, 257 kilometres (160 miles) from the nearest town, Mount Isa, in northern Queensland.

Other finds include minuscule possums, rabbit-sized marsupials that lived exclusively on eggs, and a prehistoric platypus.

A gold mine

"Riversleigh is unique because it unfolds the history of native Australian animals over 20 periods in time," said Dr. Michael Archer, a zoologist at the University of New South Wales. "There's nowhere else in the world we can do that."

"It's a gold mine," he added in an interview. "Riversleigh is the paleontological equivalent of the Rosetta Stone."

The Rosetta Stone, an inscribed basalt slab now in the British Museum, was found in 1799 and provided scholars with the key to translating Egyptian hieroglyphics.

Much of the area, limestone rocks dotted with termite mounds and gum trees, remains unsurveyed. But Archer, 41, said he thinks it extends at least 155 square kilometres (60 square miles).

He is concerned, however, about what will happen now that news of the find has spread.

"What worries me is the bush beaters, men who go out with the boys for the weekend in four-wheel drives, guzzling beer and shooting everything in sight," he said.

"There are times you come across a water hole filled with dead wallabies, 200 at a time. You know someone has just sat in his jeep and blasted away. If they find this place they'll strip it."

Barry Cohen, the Australian government's environment minister, is moving to have the area declared a protected site.

"It's of major national and international significance," he said. "But I don't think the nation has yet realized the importance of it."

This year Archer hopes to retrieve 15 tonnes of fossils and, to cover expenses, he is promoting tours for people interested in such things.

Archer said he is being inundated with inquiries from scientists around the world.

Toronto Star (ON)
FIN
NEWS, Tuesday, May 20, 1986 751 mots, p. A1

More chemicals in food than water, study finds

David Israelson Toronto Star

MACKINAC ISLAND, Michigan - MACKINAC ISLAND, Mich. - Ontario residents have less to fear from their drinking water than from their food, says a study by a Toronto health official.

Up to 86 per cent of the toxic chemicals people are exposed to - including dioxin - come from food, says the study by Kate Davies of the city's public health department.

Only 10 to 11 per cent comes from water, the rest from air, says the study, which cost $10,000 and took one year.

But while there is "almost certainly a risk associated with ingestion, we can't quantify the risk. We would like to see it minimized," Davies said at a gathering of top environmental experts on this island resort, about 100 kilometres south of Sault Ste. Marie.

'No use'

There is no need to change diets - and no use - on account of her findings, Davies said.

"Ontario food is no more contaminated than food from anywhere else - or no better," she said.

"You could stop eating Ontario apples and switch to pears from Mexico, but they'd probably contain DDT (a pesticide banned in Canada)."

Her ground-breaking study - long-awaited by scientists and officials in both Canada and the U.S. - is "a pilot study only."

But she said it shows that while "considerable emphasis has been focused on drinking water alone, it may be desirable to devote more resources to examining their presence in food."

Dozens of toxins

To reach her findings, Davies analyzed a typical "food basket" of fresh southern Ontario produce. The basket was divided into five food groups - fruit, leafy vegetables, "root" vegetables, milk (from cows) and eggs and meat. She found that: * The food basket contained dozens of toxic chemicals, including DDT, cancer-linked PCBs (polychlorinated biphenyls, now banned world-wide) and traces of several forms of dioxin, including the deadliest. * Pesticides that have been banned in Canada "for 10 to 15 years" showed up in Ontario-grown food. "Either (the pesticides) are incredibly persistent, or there are new inputs (drifting from thousands of miles away in the atmosphere)," Davies said. * Most of the toxic chemicals in the food come from vegetables, milk and eggs and meat, with only about 8 per cent coming from fruit. * For dioxins, the situation was reversed. Almost 70 per cent of a person's average yearly intake comes from fruit, while nearly 25 per cent comes from milk.

Dioxin is a byproduct of combustion and exists in about 75 different chemical forms. Some are more toxic than others. But one type - traces of which were found in milk and leafy vegetables - is considered the deadliest man-made substance known.

Kai Millyard, a spokesman for the environmental group Pollution Probe, said the dioxin levels found in food by Davies were more than 80 times higher than Ontario guidelines for all types of dioxins combined.

Tests needed

"An apple a day may land you in the cancer ward," Millyard said.

But Davies said she could not confirm Millyard's analysis, and warned that less attention should be paid to her numbers and more to the general message of her study.

"The study shows that people are exposed. We need to test food for these chemicals on a persistent basis.

"And we need to further prevent these chemicals from getting into the ecosystem by reducing them at their sources," Davies said.

Jim Kingham, head of Environment Canada's Toronto regional office, said Davies study is "proof positive that toxic chemicals, whether banned or not, are still cycling through the environment. But mostly it tells us that the control effort has to be at the source."

He said Environment Canada will probably follow up by requesting the federal health department to do similar research.

Booklet banned

"It's surprising that this kind of comprehensive analysis is not done," Kingham said.

Money for Davies' work was put up by the International Joint Commission, the Canada-U.S. body that oversees jointly shared waterways.

Environment Canada is still reviewing a pamphlet it published - but quickly banned - on toxic chemicals in food. Environment Minister Tom McMillan said the banned booklet, Storm Warning, contained "a record number of errors."

McMillan is scheduled to attend the four-day conference here, called to gather the world's experts on the pollution problems of large lakes.

Ontario Premier David Peterson and Environment Minister Jim Bradley are also scheduled to attend.

Davies said Ontario's environment ministry is following up her research with studies of its own, begun recently.

Toronto Star (ON)
EAS
NEIGHBORS, Tuesday, May 20, 1986 617 mots, p. E14

Music starts at the butcher's Make no 'bones' about traditional Irish folk songs

Bev Cline

Most musicians go to a music store when they want to buy a new instrument.

Henry Geraghty asked his wife, Antoinette, to visit the butcher.

Geraghty, 32, a professional recruiter in the financial field who lives in North York with his wife and two children Conor, 3, and Ciara, 10 months, plays traditional Irish music.

Primarily a percussionist, one of his instruments is the bones. According to Geraghty, they are much like Spanish castanets, except that, with bones, one bone is stationary and acts as the bass while the other, with a pendulum-like motion, carries the rhythm.

"When we lived in Ireland, before we immigrated here in 1979, my wife used to go to the butcher every week to buy meat," Geraghty says. "The bones are actually the third and fourth ribs of a sheep. I knew the shape I wanted and so she kept bringing bones home. She was getting frustrated and so was the butcher because he thought we were crazy."

Suitable stick

Perhaps Geraghty's neighbors thought he was even crazier. After the right size and shape of bones were found, cleaned and boiled, they were hung on the clothes line for two weeks to dry.

Geraghty also plays a drum called the bodhran, which in Gaelic means "to beat." Covered with goatskin the drum is beaten, or rather "trebled," with each bulbed end of a wooden stick beating the drum separately.

As with all traditional musicians, one of Geraghty's problems is lost or damaged instruments. He cut his original bodhran stick from a tree and carved it until it was perfect for his fingers. Unfortunately it was lost in a hotel lobby and he's not been able to find another suitable one.

Full of humor when talking about stories from home, Geraghty is serious when he talks about his music. A member of the Tip Splinter Band, he and his fellow musicians play classical Irish music.

"A lot of the music that's being played today by the Irish Rovers and popular groups is music that's been written recently, in the past 10 or 20, maybe even 5 years.

"We try to play songs that were written in the 17th and 18th centuries, though we do play the material from the past five years. Some of it is like antiques, it's been rewritten but done with the old tradition, the same styles."

One song, Maggie, was written in the 1800s by an Irish settler in Stoney Creek. Musicians brought the song back to Ireland, and today it is known as Nora.

The group consists of eight musicians, a singer and a dancer who performs in Gaelic costume.

Since so much of their music is traditional, Tip Splinter's musicians play old style instruments. They include the tin whistle, Irish pipes, fiddles, mandolin, tenor banjo, piano and dulcimer. And the group has just released a cassette titled Tip Splinter And Friends.

The diversity of Tip Splinter's concerts keeps the band fresh. They've performed at Caravan and this year will be featured at the Mississauga Caravan. Enthusiastic audiences range from corporate presidents at conferences to the Mariposa Folk Festival.

One of the highlights of Geraghty's musical career was playing on the soundtrack for the famous Irish play Translations, which has been performed at the Stratford Festival, in Toronto and in the U.S.

He belongs to an organization called Comhaltas Ceoltoiri Eireann, which translated means traditional musicians of Ireland. Based in the Irish Centre of Toronto, Geraghty was its first president.

"We have jam sessions on a monthly basis, plays, concerts and get-togethers," he says. "Everyone who wants to know about Irish culture is welcome."

Toronto Star (ON)
EAS
NEIGHBORS, Tuesday, May 20, 1986 300 mots, p. E14

Carol Baker plays at chili cook-off

Chris Van Krieken

It will be a hot time in Whitby, as chili cooks and country singer Carroll Baker are drawn together for charity.

The drawing card is the CHOO Chili Cook-Off International, Friday to Sunday, by CHOO Radio to raise $10,000 for the Easter Seal Society of Durham Region.

"It's an entire weekend of adult and children's activities, country music, good food and all for $5 a day," says Joe Frechette, CHOO Radio's program director and promotions manager.

Baker will cap the weekend festivities, at Heydenshore-on-the-Lake in Whitby, with an outdoor performance Sunday at 7 p.m.

It's the seventh year for the Ajax radio station's charity chili cook-off but the first year it has officially gone international to encourage American chili cooks to participate.

Americans have competed in the past to help collect the 12 points they must accumulate from chili meets before they are allowed to enter an international chili cook-off held annually in Texas, Frechette says.

At least 14 American teams, mostly from Texas, and 31 Canadian teams have already registered. Festivities will include a separate Texas chili competition and a Canadian chili competition. Texas chili will have only meat and spices, while the Canadians can throw anything into their mixtures.

CHOO's festivities begin Friday with a cooks' welcome party and country casino at 6 p.m. Events on the other two days begin at 8 a.m. and include chili competitions, country music, pinata competitions, treasure hunts and horseshoe pitching tournaments.

General admission is $5 daily. Children under 12 accompanied by an adult are allowed in free. Tickets can be obtained at the gates.

Out-of-town visitors may reach the event by taking Highway 401 to Brock St. in Whitby. Go south on Brock St. to Lake Ontario and follow the signs.

Toronto Star (ON)
FIN
NEWS, Tuesday, May 20, 1986 71 mots, p. A3

Aussies find kangaroo fossils from 15 million BC

AP

RIVERSLEIGH, Australia - RIVERSLEIGH, Australia (AP) - Scientists say they have found the remains of meat-eating kangaroos, giant snakes, horned turtles and other creatures that lived 15 million years ago.

They claim the fossils eclipse anything found before, and dozens of new species are emerging from the ancient rocks on this outback ranch, 257 kilometres (160 miles) from the nearest town, Mount Isa, in northern Queensland.

Toronto Star (ON)
FIN
LIFE, Wednesday, May 21, 1986 362 mots, p. C3

Do store layouts prod customers into buying more products?

The Canadian Press

Ever wonder why the meat department is right at the back of the store?

Why, when all you need is a half-kilogram of ground beef, are you forced to run the gantlet through shelves stocked with unrelated products before you reach your destination?

For those who suspect a grand conspiracy to induce you to buy more than you need, it just isn't so, says George Alexander.

Alexander, manager of sales and support systems for Lever Brothers Co. in New York, acknowledges the public may think that meat, milk, bread and produce are displayed on the back and side walls so they are forced to walk through the entire store and pick up extras along the way.

"The myth is that shoppers are exposed to a variety of products and hopefully are compelled to buy additional items," Alexander told the Food Marketing Institute's supermarket convention in Chicago recently.

Need space

The truth is meat departments need room to prepare, slice, package, weigh, label, stock and store the products, he said.

"The logistics required of fresh meat make it very difficult to locate this category in the centre of the store. The ideal and most practical location to ensure quality and freshness to the consumer is the supermarket perimeter aisle."

Alexander insists it is also a myth that items in and around the checkout counter - tabloid magazines, gum, candy and razor blades - are there to encourage impulse buying.

"The term impulse implies that the retailer's motive is one of baiting or inducing sales - when his true motive is theft control."

But Don Watt of Toronto, a planner and designer of retail businesses and packaged goods, has a different view. He says there are items that bring customers to the store, and once they are there, the retailer must make sure people "shop the whole store."

Watt says there is no correct way to lay out a store - supermarkets usually follow the competition.

"And as for shoplifting of small items like magazines, that's ridiculous. I know of many stores where candy and magazines are located right in the middle of the store."

Toronto Star (ON)
FIN
FOOD, Wednesday, May 21, 1986 901 mots, p. C10

Wieners, deli meats not daily fare

Denise Beatty

I would like to know more about wieners and cold meat and how bad they really are? Wendy Kent Burlington

Wieners and deli luncheon meats are criticized because they contain too much fat, too much sodium and the additive nitrite. Let's look at each of these drawbacks.

Fat: We tend to eat too much fat, a habit that takes some of the blame for our major health problems. Current dietary recommendations urge Canadians to reduce their fat intake. Since wieners, ham, salami and other sandwich meats are generally high in fat and therefore calories, it makes sense to go easy on these foods.

Sodium: Sodium, a major component of salt, is associated with high blood pressure. Since these processed meats are generally high in sodium, they are not recommended for people watching their sodium intake. If you're trying to cut back on sodium, you would be better off cooking fresh meats for use in sandwiches and lunches.

Nitrite: Nitrite is added in very small amounts to processed meats to prevent the growth of the organism that causes botulism, one of the deadliest food poisons. It also gives these meats their flavor and color.

Nitrite is a concern because it can react with other substances in the body to form products called nitrosamines. But, don't panic. There's more to this story than what often gets told.

The meat industry has brought the level of nitrite down to the lowest it can and still guarantee the safety of the meat. At this level, it is believed that the benefits of safety far outweigh the risks, a point you'll understand better as you read on.

The nitrite that you get from these foods is a drop in the bucket compared to the amounts of nitrate or nitrite that you get from water, fruits and vegetables, air pollution and cigarette smoke. Nitrate is a naturally occurring substance found in vegetables and fruit, but is turned into nitrite by the body.

Fruits and vegetables? Yes, but don't worry. The vitamin C naturally in these foods is acting on your behalf. Vitamin C prevents the nitrate present in fruits and vegetables from going through a series of reactions to form nitrosamine, the actual cancer-causing chemical. Interesting.

But even more interesting is the fact that most nitrite-cured meats also contain vitamin C. Little, if any, nitrosamines are found in nitrite-cured foods; bacon is the only exception. Small amounts of nitrosamines do show up in cooked bacon; the high temperatures at which bacon is cooked seem to favor their formation.

If you are buying cured meat products, look for the vitamin C on the package label; it's listed as sodium ascorbate or sodium erythrobate.

Do I think the hot dog is a lethal weapon? No, I don't. I think it is a high-fat, high-sodium food that's okay to eat once in a while. And the same applies to the other luncheon meats. To me, the sensible approach is to use them moderately, not daily.

If your personal decision is to avoid these items, it's easy enough to do. My main concern is that you make the decision based on the facts, not panic.

I'm concerned that our 2-year-old isn't getting enough milk. We offer it frequently during the day, but she takes only a few sips at a time. How can we ensure she is getting an adequate amount? Mary Zirone Toronto

Milk is an important food for growing children but they don't necessarily have to drink it; they can get the nutrients they need by eating it in other foods and in other forms.

You should be aiming for the equivalent of two cups of milk a day. Usually at this age, half a cup is considered a serving. Your child is probably getting more than you think she is. Chances are your worries are unfounded. Here are some ideas to ensure she gets her fair share of milk. * Continue to encourage little sips throughout the day. The advantage to getting some fluid milk is that it contains vitamin D. The milk used for making cheese, yogurt and ice cream does not have the added vitamin D. This, of course, is not a problem when children are outside playing in the warmer months, since exposure to sunlight allows the body to make its own vitamin D. * Let her eat the milk instead of drinking it. These foods are equal to a half cup of milk: Hard cheese, any kind, 3/4 oz Yogurt, to 1/2 cup Milk puddings and custards, 1/2 cup * Serve milk-based foods such as macaroni and cheese, cheese quiche, souffls and cheese sandwiches. * Young children usually like cottage cheese, which is a good milk food but it takes a lot (1 cup) to give you the same nutritional value as half a cup of milk. Nevertheless, to 1/2 a cup can form the basis of a good meal. * Ice cream also is a source of milk nutrients. It isn't a food I would get into the habit of serving daily, but it does make a contribution. * If you're really concerned, you can use powdered milk (2 to 3 tablespoons equal half a cup of milk) to fortify favorite foods like cooked breakfast cereals, puddings, casseroles, mashed potatoes. * You can write to Denise Beatty c/o The Food Section, Toronto Star, One Yonge St., Toronto M5E 1E6.

Toronto Star (ON)
FIN
FOOD, Wednesday, May 21, 1986 529 mots, p. C4

Cutting your own pork loin is easy and economical

David Brown

Summer barbecues needn't be costly

When was the last time you paid a fortune for meatless back ribs or butterfly pork chops? And were you truly satisfied with what you received?

At the height of the summer barbecuing season, back ribs and butterflies commonly sell for $4.99 and $3.99 a pound or more respectively.

With a bit of know-how and a few minutes work, you can cut these costs in half and get a higher-quality product as a result.

First, some anatomy. A whole pork loin is the back of the animal. It weighs about 5.4 kilograms (12 pounds) and is divided into three sections (Fig. 1) - the expensive centre loin section, which accounts for 40 to 50 per cent by weight, and the less costly rib and tenderloin sections, which each account for 25 to 30 per cent by weight.

The price difference has to do with popularity. The tenderloin end contains large bones in its centre and often heavy untrimmed fat on the exterior. The rib end has tender, juicy chops but they do not look as nice as the lean, unmarbled centre-cut chops.

The rib ends are the most underrated part of the pork loin and are often on sale at $1.49 a pound or less. Choose a rib end that is as lean and as large as possible. The only way for the butcher to make it larger is to make it longer, thus giving you expensive centre-cut for cheap rib-end price.

There are three sets of bones to deal with: The flat feather bones are joined to the rib bones by the spinal (chine) bones. Ask your butcher to trim the chine bone to free up the feather bones so that you can remove them. There should be no charge for this service.

At home, remove the feather bones, then scoop out the back ribs in one section (Fig. 2), leaving at least half an inch of meat covering them. The value of this rib section alone would be more than you have paid for the entire roast, and they will be much better than ribs you buy at most supermarkets and butcher shops.

The piece that remains can be used for a boneless pork loin roast or cut up into boneless butterfly pork chops (Fig. 3). Place the roast fat side up. Choose the thickness of your chops and make your first cut parallel to the cutting surface but not quite all the way through the meat. Make your second cut the same thickness but this time go completely through and open up your chop. The marbling in these rib-end butterflies will make them juicier and more tender than the centre-cut butterflies. Your final option with this cut is pork schnitzels. Make your butterflies about a quarter-inch thick. Then pound them out even thinner between two sheets of wax paper. Use the flat side of a cleaver or a frying pan bottom for this. * David Brown is president of Meat Consultants International Inc. Write to him c/o The Food Section, Toronto Star, One Yonge St., Toronto M5E 1E6.

Toronto Star (ON)
FIN
FOOD, Wednesday, May 21, 1986 1230 mots, p. C6

Family recipes a collection to share

Elizabeth Baird

A lot of people think about gathering their family recipes - the best from grandmas, great-grandmas, great aunts, mothers and cousins - and compiling them into a cookbook. But not everybody follows up on the idea. It takes so much time to check through the family tree, contact relatives, follow leads, then organize and test all the recipes.

Valerie Stewart Young is an exception. She is doing the work and hopes to publish her collection. She describes what got her going.

"When I came across my grandmother's collection of recipes in her handwriting, gathered inside a Farm Journal Ledger from 1940, a flood of wonderful memories came back to me," she says. "Some were written on envelopes with one-cent stamps on letters from out-of-town relatives. Others were on the backs of calendar pages, from the '40s on. I found old recipes in fancy script on pieces of almost amber-colored paper that was fragile to touch. These were our family heritage recipes that had been passed down to my grandmother."

Her grandparents' farm, east of Bervie in Bruce County, was a special place for Young. She had spent every Christmas and summer holiday there, coming up from London. "It's a place which still gives me such warm, happy feelings to be around - a place where food preparaton played a major role in my memories of the past and of the memories I am now creating with my own children at home." Young describes the recipes she gleaned from her family as "good recipes, simple country cooking. They're the type of recipes you use over and over again." Many of the more than 300 recipes have been in use for generations and some date back well into the 19th century. Here are some samples from her collection. Stuffed Round Steak

"Grandma never let anything go to waste in the Depression," Young says. "When stale bread got ahead of her, she made two dishes her family loved - bread pudding and mock duck. On the farm she always had a lot of beef, chicken, eggs, milk, fruit and vegetables, so her mock duck was an inexpensive and hearty dinner."

I've always found the name "mock duck" worrisome, since it might give the impression that this savory stuffed steak should taste of duck. Nothing could be further from the truth. But when the round steak is stuffed, nicely browned and tied with string, it does look a lot like a duck in the roasting pan. Young often roasts carrots and potatoes right in the pan for the last 45 minutes cooking time, or serves cheesy baked potatoes alongside slices of the steak. Spears of asparagus and a tossed salad are other seasonal possibilities. 2 1/2 to 3 lb (1.15 to 1.17 kg) slice round steak, about 1 inch thick 1 tbsp all-purpose flour

1/4 tsp each salt, freshly ground pepper and paprika

1/2 tsp (approximate) paprika 1 tbsp each butter and oil

1/2 cup water Stuffing: 2 cups cubed homemade-style bread

3/4 cup finely chopped onion 1 tsp dried crumbled sage

1/4 tsp salt Pinch freshly ground pepper

2 tbsp melted butter

Trim off excess fat and cut 1/4-inch nicks every 3 or 4 inches around edges of steak. Set on a wooden board, and with the edge of a sturdy saucer or wooden meat pounder, pound steak on both sides until fibres are softened, the steak has stretched, but the meat is still intact. The meat may spread into two halves.

Combine flour, 1/4 teaspoon salt, pepper and paprika. Sprinkle half over each side of the steak and rub in.

In a bowl, toss together bread, onion, sage, salt and pepper, and butter for the stuffing. Spread over steak, leaving a 1-inch border along the top long side. Roll from the bottom like a jelly roll. Skewer or use toothpicks to close edges. Tie at 2-inch intervals with kitchen string. Dust outside lightly with paprika.

Melt remaining butter with oil in the bottom of a heavy roasting pan. Brown steak on all sides, turning roll with wooden spoon. Pour in water, cover tightly and roast at 350 degrees F for 1 1/2 hours, turning once or until tender. The pan juices make delicious gravy, either as is or thickened. Remove strings and transfer to cutting board to slice. Serves eight. Lemon Apple Squares Tangy lemon and apple make the filling between a buttery shortbread base and a shredded coconut topping. Young is the third generation to fill her cookie tins with this treat. Base: 1 cup cake and pastry flour 2 tbsp icing sugar

1/2 cup butter Filling: 2 large apples, Empire or Ida Red suggested 1 lemon 1 egg

1/2 cup granulated sugar 1 tbsp butter, melted Topping: 1 egg

1/2 cup granulated sugar

2 cups shredded coconut

Grease an 8-inch square cake tin; set aside. In a bowl stir together flour and icing sugar; work in butter to make a crumbly mixture. Pat into an even layer in the pan. Bake at 300 degrees F for 20 to 25 minutes or until light gold color and firm but not hard.

Meanwhile, peel, core and grate apples. Grate off lemon zest; squeeze and strain juice. In a medium bowl, whisk together egg, sugar and butter. Mix in apple and lemon rind and juice. Spread in an even layer over base.

Beat egg for topping. Mix in sugar and coconut and spread gently over apple layer. Bake at 350 degrees F for about 35 minutes or until coconut has toasted to an even light brown. Let cool completely before cutting into 16 squares. Brazil Nut Butterscotch

Grandfathers have contributed recipes to Young's collection, too. Grandpa Wayne Stewart started making candy 78 years ago, when he was 8, and has been a professional candymaker most of those years. His grandchildren, and now his great-grandchildren, have been very happy to receive every Christmas a bag bulging with his three specialties - vanilla fudge, peanut brittle and Brazil nut butterscotch. The recipes, however, were always a closely guarded secret until granddaughter Valerie began her collection. The ingredient list for butterscotch is very simple - basically just sugar, corn syrup and butter, but the Stewart butterscotch transcends this simplicity and is excellent. It will remind you of the butterscotch drops and slabs you cracked into manageable chunks in the school yard at recess when you were a kid. 1 cup granulated sugar 1 cup corn syrup 1 cup butter 1 tsp vanilla

1 cup shelled whole Brazil nuts

Very generously butter a shallow 9-inch cake pan and set aside. In a medium-sized heavy-bottomed saucepan, combine sugar and syrup. Bring to a boil over low heat, stirring to dissolve crystals. Increase heat to medium and cook, stirring constantly, until mixture reaches the hard-ball stage, 258 degrees F. Begin adding butter, 1 tablespoon at a time, and stirring each spoonful in well before adding the next. Continue boiling gently until butterscotch reaches 280 degrees F.

Remove from heat, stir in vanilla and nuts; immediately scrape into buttered pan and let cool.

When firm and cold, bang the pan smartly on the edge of a counter to release the butterscotch. Break into chunks and store in airtight containers (large-mouthed jars are ideal).

Makes about 1 1/2 pounds butterscotch.

Toronto Star (ON)
FIN
NEWS, Wednesday, May 21, 1986 880 mots, p. A1

Hard line on polluters justified, Bradley says

David Israelson Toronto Star

MACKINAC ISLAND, MICH. - MACKINAC ISLAND, Mich. - Ontario's hard line against polluters is justified in view of a study that found the biggest pollution threat to be food, not drinking water, Environment Minister Jim Bradley says.

But federal environment minister Tom MacMillan says the study does not justify the re-issuing of "Storm Warning" - a pamphlet he banned that dealt with the toxic problem.

"The government of Canada had problems with (the pamphlet)," MacMillan said.

"There are government wide guidelines for releasing such information to the public."

Both MacMillan and Bradley were responding to questions about the dramatic study, by Kate Davies of Toronto's public health department.

Bradley said her study "confirms the approach we have taken, and that is to go after the sources of contamination," Bradley said.

Most previous pollution-fighting efforts have taken another approach, allowing polluters to foul the environment as long as the pollution is diluted by air or water.

But this is no longer good enough, Bradley said, attending a gathering of environmental experts at this resort island south of Sault Ste. Marie.

"It's going to be tough. No one ever said it wouldn't be," Bradley said. "Kate Davies has identified the problems. Now we have to have the solutions, by getting at the pollution sources."

Food sources

Davies' ground-breaking study, presented Monday, found that Ontario residents have more to fear from food than from drinking water.

Up to 86 per cent of the toxic chemicals people are exposed to - including dioxin - come from food, rather than water or air.

Her $10,000, one-year study analyzed a typical "food basket" of southern Ontario produce that included fruit, leafy vegetables, root vegetables, milk, meat and eggs. She found that: * The food basket contained dozens of toxic chemicals, including DDT, cancer-linked PCBs (polychlorinated biphenyls, now banned world-wide) and traces of several forms of dioxin, including the deadliest. * Pesticides that have been banned in Canada "for 10 to 15 years" showed up in Ontario-grown food. * Most of the toxic chemicals in the food come from vegetables, milk, eggs and meat, with only about 8 per cent coming from fruit. * For dioxins, the situation was reversed. Almost 70 per cent of a person's average yearly intake comes from fruit, while nearly 25 per cent comes from milk.

Davies said there is no point in eating different foods, as it is likely the chemical problem exists in foods no matter where - or how - they are grown.

She said the main point to be taken from her study is that more research and attention should be paid to the problem.

Follow up

Bradley said his ministry and the Ministry of Agriculture and Food would follow up on Davies' work. But he added that her research was not the first indication of the problem.

It was dealt with earlier in an Environment Canada publication, "Storm Warning," that was quickly banned after its release.

" 'Storm Warning' gave some early indication that we can expect this kind of thing," Bradley said.

Federal Environment Minister Tom McMillan has said there are no current plans to re-release the banned pamphlet.

McMillan, who is scheduled to arrive here, came under fire - indirectly - from Bradley in a speech he delivered to about 100 scientists and officials yesterday morning.

The federal minister, who was not named, was criticized by implication in Bradley's speech for giving in to U.S. pressure during negotiations on the polluted Niagara River.

Leaders willing to accept a "fast, inadequate deal" to clean up the Niagara should "pluck up their courage and meet their responsibilities," Bradley said. "We owe our people more than the appearance of solving our problems."

Leaky dump sites

Bradley has made it clear that he is unhappy with McMillan's approach to talks with the U.S. over the heavily polluted Niagara.

After talks in Washington last week, McMillan moved closer to the U.S. position, in a joint press release issued with his U.S. counterpart, Environmental Protection Agency head Lee Thomas.

The U.S. says the leaky toxic dump sites on the American side of the border need only be sealed and contained, not dug up and removed.

Up to 9 tonnes a day of chemicals and waste - including dioxin - pour into the river, which indirectly provides Metro's drinking water.

Previously, both Ontario and Canada had maintained that excavating the dumps is a must, but in Washington, McMillan called Bradley's position "environmental theology."

But, Bradley said: "Those who set low goals rarely accomplish anything.

"Inexpensive half-measures, as convenient as they may be for the companies responsible, are no solution at all, but rather are unrealistic fantasies which please only corporate accountants and lawyers."

'Eliminated'

Bradley reminded his audience of a 1978 Canada-U.S. water agreement, in which both sides urged that "the discharge of any and all persistent toxic substances be eliminated."

At a news conference last week, McMillan downplayed this agreement, suggesting the U.S. was doing Canada a favor by even consulting Ottawa on the "American cleanup plan."

When asked whether the 1978 pact was raised in his Washington talks, McMillan at first seemed unaware of the agreement, but then said, "Oh, yes," adding that it was brought up in the "larger context of Canadian-American relations."

Toronto Star (ON)
FIN
NEWS, Friday, May 23, 1986 282 mots, p. F15

Commissioner joins paper's court fight over inspection report

(CP)

OTTAWA - OTTAWA (CP) - The federal information commissioner has joined the Kitchener-Waterloo Record in a court case aimed at obtaining government inspection reports on three meat-packing plants in southern Ontario.

Justice James Jerome of the Federal Court of Canada granted a motion this week allowing Inger Hansen's office to join the court case.

"It's a first," said Bruce Anderson, the investigator who has been handling the case for the Information Commission.

Details censored

At issue are censored details in 1982 meat inspection reports of conditions at Piller Sausages and Delicatessens Ltd. of Waterloo, J.M. Schneider Inc. of Kitchener and Canada Packers Ltd. of Toronto.

The Record sought release of the reports in June, 1983, under the federal government's Access to Information Act. The Agriculture Department released the reports, but applied heavy censorship.

The newspaper appealed to the information commissioner who persuaded the department to lift most of the censorship, but now the meat-packing companies have gone to court to fight that move.

Hilde English, lawyer for the newspaper, said she is delighted the commissioner has joined, because the paper "simply could not afford to do it on our own.

"The (packing) companies are going all out, and we can't hope to match the resources they seem to be willing to put into this case."

The case will move into the examination for discovery stage in which the lawyers will probe each other's cases. English said she expects that stage will last most of the summer.

The House of Commons is reviewing the legislation and the Agriculture Department has submitted a brief indicating it would like to maintain secrecy around conditions in Canada's meat-packing plants.

Toronto Star (ON)
FIN
BUSINESS TODAY, Friday, May 23, 1986 731 mots, p. B1

Pioneering immigrant turns grocery king of Kensington

Ann Auman Toronto Star

By Ann Auman Toronto Star

Norberto Rebelo's store in Kensington Market is a far cry from his parents' farm in Portugal's Azores islands, but in Kensington he's king.

Rebelo, 59, has the largest supermarket in the area and he's well known on every little laneway.

He has been in Kensington for as long as anyone can remember, and in many ways he sympolizes the changes taking place in this famous Toronto neighborhood.

He has vowed, for instance, to continue living in his spacious apartment above his store, even though his Portuguese-speaking friends are gradually moving out. Asian immigrants are moving in - as new friends.

"I like this area," says Rebelo. "I don't use a car. I talk to the neighbors - I walk and I talk."

From his living room he can survey the activity on the street below, while from the back of the apartment he can see what's happening at the loading docks behind his store.

When Rebelo first came to Canada in 1954, 95 per cent of his customers were Portuguese immigrants, compared with 60 per cent today, he says.

He started one of the first Portuguese businesses in Toronto, using $300 to start his first supermarket in 1956. Later he bought and sold real estate before opening Rebelos Portuguese Food on Kensington Ave. last year.

It has 5,000 square feet of selling space devoted to a variety of sausages, smoked meats, exotic seafood and home-made Portuguese dishes. There's a bakery at the front, while fruits and vegetables fill an adjacent room.

"I was scared of nothing," Rebelo says of his early years in Canada.

He decided at age 27 to come to Canada after officials from the Canadian National Railway came to his village, Lomba do Maia on the island of Sao Miguel, recruiting young men to build tracks throughout northern Ontario.

Faced with poor prospects for employment on his crowded island home, Rebelo and several friends signed up. He arrived in Canada by ship in the spring of 1954 with $100 in his pocket, speaking only Portuguese and unaware of the harsh northern winters.

He worked for 13 months for 95 cents an hour, slept in a train car, got frostbite and didn't see a woman for months. The hardest part, he says, was giving up his daily meal of ocean fish for meat and potatoes.

He was eager to bring his wife to Canada, so, as soon as he had enough money, he took off for Toronto, stuck his bags in a locker at Union Station and combed the city for a job.

By chance, he asked a Portuguese man boarding a streetcar where he should go. The man shouted back that many Portuguese immigrants were living on Wales Ave. - in the Kensington Market area.

Just 1,000 Portuguese immigrants lived throughout Toronto in those days, compared with about 200,000 now.

The priest at a local church helped Rebelo get a job mowing lawns. Many jobs later, he scraped up enough money to buy a house on Adelaide St. and send for his wife, whom he hadn't seen in almost two years.

Rebelo had a few close calls in the beginning. He managed to operate his supermarket for six months without realizing he had to have a licence. Later, when he started smoking meat at his Adelaide residence, the priest had to intervene after an inspector threatened to fine him for smoking meat in a residential area.

Rebelo says he has never really taken a salary, just food and day-to-day things he needs to live on.

"I don't know when we broke even," he says. "It was just important to eat."

Others from his island continued to arrive, and they stayed at Rebelo's house, even if he didn't know them.

Since settling in Toronto, Rebelo has bought 10 factories, and renovated and sold them, as well as a dozen other commercial properties, many in the Kensington market area. He also owns nine large apartments above his store.

He says he probably won't ever retire: "I might see something and want to start again."

Two of his four children, Tony and Paul, work in Rebelo's store.

"There's no excuse for being down and out unless you're sick," says Tony, ringing up the cash register. "If you have ambition, there's no better country in the world."

Toronto Star (ON)
FIN
ENTERTAINMENT, Friday, May 23, 1986 891 mots, p. D21

Lakeside Trillium is little more than 'watered-down Winston's'

Peeter Tammearu Toronto Star

The editor of this section is a laconic man. (In the garden of words, editors are the ones with pruning shears.)

"Right," he said, "The waterfront . . . The Trillium. Went last year. Not too bad."

Damn faint praise. You never know what it means. Some people will describe an almost perfect evening that way. For others, it's "not too bad" if the waiter puts down a plate in front of them and they don't feel the need to run screaming from the room.

The Trillium is in the Pod complex by the west entrance to Ontario Place. This is "Winston's at Ontario Place" - for the past 10 years, the space has been leased by the proprietor of the famous, swanky jewel-box of a restaurant downtown. But that connection sets up expectations this place can't meet.

The dinner menu offers a choice of appetizers and desserts included in the price of the entree. There is also a supplementary list of appetizers. There is an extensive lunch menu, and the adjoining lounge also offers a limited food selection.

Broccoli was featured in a daily soup. But any flavor the vegetable may have had was submerged in the lethargic, slightly gray puree. Still, it wasn't the worst of soups. Definitely - not too bad.

Another of the choices was escargots provencale. The plump and numerous bivalves were not the absolutely freshest possible - one or two tasted a little tired - but were almost quite good. They were steamed in a sauce that supposedly contained garlic and parsley amid the bits of diced tomato, but this was difficult to taste. Not that exciting, perhaps, but - not too bad.

Because Ontario Place is something of a provincial showcase, this restaurant also attempts to present a bit of local color. But since Ontario doesn't really have an established regional cuisine, so much of this attempt consists of putting epithets like "Aurora" and "Haliburton" after the names of the dishes.

Some local produce does figure on the menu. (This is the province, after all, where "good things grow-oh-oh".)

One of the appetizers is called Holland Marsh salad greens. Holland Marsh is north of Metro. Pretty far north, it would seem, because what they grow (according to this salad, at least) is mainly an abundance of pale iceberg lettuce. The produce of these imaginative farmers is garnished with some tiny bits of cucumber, green pepper and radish. If you lust after pale greens - not too bad.

The dinner entrees are rather ambitious. A tenderloin of Ontario pork ($17.25), the menu says, is "sauteed in vermouth, topped with glazed blue cheese." It's a rather stringy piece of meat that might, indeed, have received such treatment. We'll take their word for it, as the tongue has no way of telling.

There are bits of melted blue cheese on top of it, glazed with a neutral-colored, viscous liquid. The blue cheese is so strong that you can taste little else. But at least it has some flavor where other items were bland.

And so, really, it's - not too bad.

Medallions of provimi veal ($19.50) are pan-fried with fresh tarragon leaves and wine in a similar, non-commital sauce. If you look carefully, you can find some little dark flecks that must be tarragon leaves.

The entrees were served with a strange spoonful of gratinee potatoes that had been more or less scalloped in some sauce slightly scented with nutmeg. The vegetables (carrots, snowpeas and broccoli on our two visits) were only slightly over-done.

Desserts included an inoffensive chocolate mousse - pale froth presented in a wine glass - and a homemade tartuffo, which is an ice cream confection dusted with powdered cocoa.

So much for watered-down Winston's. The point is that if Jamie Kennedy - in a moment of madness - decided to open a "Palmerston in Oshawa", it would have to be more than merely superior to the local fast food joints. It would have to live up to the standards the original name conjures up.

Especially when dinner for two costs $67.53 - with tax, tip and an $11.95 bottle of Bright's Baco Noir (nice stuff, by the way).

After two meals (we returned for lunch), we were sure we had this place figured out.

The food tasted pre-manufactured. And there are some places posing as restaurants that don't in fact possess working kitchens. The plates arrive all made up from a central commissary and all the staff does is keep it warm and serve it forth. When you have no kitchen space and must feed a lot of people, there's really no other choice. Airline food is like this, and it happens elsewhere.

Compared with airline food, this stuff is really not too bad. But you can imagine how surprised we were to phone the manager and hear him proudly explain that he has a kitchen staff of 15 that often prepares banquets for hundreds of people.

That's really not too good.

What's On restaurant review TABLE FOR TWO The Trillium Ontario Place 596-7608 General menu; seats 140; dinners $16.95 to $19.95; summer hours: lunch Monday-Saturday 11.30 a.m. to 2.30 p.m., Sunday brunch buffet 11.30 a.m. to 2.30 p.m., dinner seven days a week

Toronto Star (ON)
SA1
TRAVEL, Saturday, May 24, 1986 387 mots, p. G8

Covered wagon rides in Saskatchewan

Sadia Zaman

THOMPKINS, SASK. - THOMPKINS, Sask. - (CP) - Every spring and summer, Jack and Joan Dimmock offer visitors to southwestern Saskatchewan a small slice of life from the Old West.

They conduct covered wagon trips along historical pioneer routes such as the Fort Walsh trail near Cypress Hills.

The Dimmocks own four wagons, each with a capacity for 15 passengers. Dimmock collects and rebuilds them himself, since "there's no commercial place to buy covered wagons," his wife says.

The excursions range in length from one to five days and are popular among school groups as well as with parents wanting to provide an adventure for their young children. The Dimmocks have already taken more than 400 bookings for this summer.

"Many parents want to show their kids what it was like in the old days," says Joan.

Which is precisely why Deb Elkink took her three children on a wagon ride. She says she wanted to give them a taste of what life must have been like for Laura Ingalls of the TV series Little House on the Prairie.

Despite foam cushions "it (the wagon ride) was a rugged feeling because there's no springs, so the wagon jars you around. I'm really glad we have cars today," says Elkink.

In addition to cushions, a few minimal concessions to the 20th century are available, including portable toilets and base camps for overnighters.

The early pioneers may have had little time for leisure, but the Dimmocks do allow their charges the luxury. Trout fishing and swimming holes are part of the package.

The wagon trips expose passengers to a rugged country of steep hills, stands of pine and poplar trees and wildlife like moose and elk.

The modern pioneers note the smells of the land, study piles of bones along the trail and, to add to authenticity, snack on sandwiches of deer meat.

Elkink says "I think getting on a covered wagon gives tourists an appreciation of this desolate corner of the province."

The five-day, four-night excursions are priced at $260 for adults and $200 for children under 12 years; the overnight trips are $70 and $60 respectively, and day jaunts are $25 a head.

For further information on this and other aspects of Saskatchewan, write Tourism Saskatchewan, 2103-11th Ave., Regina, Sask. S4P 3V7, toll-free phone 1-800-667-7191.

Toronto Star (ON)
SA1
STARWEEK, Saturday, May 24, 1986 799 mots, p. S10

Dinner Date

Kate Daller

Rrinng! Jeff Wincott and I exchange an "Oh, no!" look as he is summoned to the phone at Carlo and Adelina's place. Although Wincott (alias big-city TV detective Frank Giambone) has been "on call" as of half an hour ago, the producers of Night Heat had promised him an hour and a half for dinner.

It's not an emergency; Wincott, tanned and casual in a turquoise shirt, merely has to assure someone that his hair is "okay," that he'll just need a touch of makeup. He slides back into his seat, chuckling over the cosmetic concerns of an all-night shoot.

"The hard part (after a cat-nap in his Winnebago) is, you've got all these pillow marks all over your face and you're supposed to be arresting some guy without him laughing."

We tuck into a plateful of bruschetta; bread that's alive with garlic, olive oil, basil and chunks of tomato. Wincott isn't worried about the garlic; his lines tonight consist of "Stop! Hold It! Police!" And he's certainly used to garlic; his mother is Italian and "we used to eat it on Fridays all the time and then by Sunday, hopefully, it was gone."

Once, it wasn't, and when the 11-year-old Wincott showed up at his Scarborough school Monday, he was actually ordered out of the classroom. In an amazing-but-true story, he ended up confined to a supply room, where his teacher kept dropping in to spray Binaca in his mouth.

"So I said the hell with it and wandered down the hall and two guys jumped on me and beat me up, told me not to eat garlic ever again . . . and I went home crying."

Nobody picks on Wincott - a boyish 29-year-old with a winning, lopsided smile - anymore. At 15, he learned kung fu and by 1982, was Canadian Taekwondo Kick Boxing Champion. In his pre-Night Heat days, living in New York's West Village, the actor used his expertise to stop six muggings.

As for garlic, although "I wouldn't eat it for a long time," Wincott eventually re-embraced it with a vengeance. Italian food is his favorite and this is his favorite Italian restaurant; a Night Heat hangout ever since the homey husband-and-wife run establishment was the set for a mob scene complete with "a little Godfather music." But at 6 p.m. on a weeknight, we have the large room (there is also an outdoor patio) to ourselves.

Broke two years ago, my partner is still street-kid earthy, and serves up anecdotes as zingy as the lemon, olive oil and, yes, garlic marinade highlighting our antipasto di mare. "I could live off this stuff," he declares, pausing to help himself to another serving of squid, shrimp, mussels, octopus and cuttlefish. "I love seafood."

Out of chivalry, or possibly because I am already at the edge of my seat, my dinner date offers me the last mussel, then, "Do review the melon," he urges, pushing an order of prosciutto and melon toward me. Fresh and melony, I say. "Very prosciutto-ish," he adds, trying the meat. We share a Caesar salad next. "This is nice, a light one, not too cheesey," decides Wincott.

A serious runner and fitness buff, my guest swears by pasta for energy. Fittingly, we try a new dish, tortelloni al cognac, which has just been inked onto the menu. The large pasta blossoms have hearts of veal and spinach and are covered in a tomato and Italian brandy sauce. "Really light," Wincott says approvingly, "it's very good." Something of an understatement.

Wincott cuts into a favorite dish, Veal Sorrentina.

"The sauce is kind of unusual," he observes of the blend of wine, cream and tomato that's topped with mozzarella. It's smooth and tangy and covers veal so tender the fork practically cuts it by weight alone.

"Grazie!" he exclaims as his tartufo ice cream is set down - as he'd predicted earlier, he'd broken down and ordered dessert, even though he's been off sweets for a month. I dig into Tirami Su (which means pick-me-up), a scrumptious concoction of ladyfingers, espresso, liqueur and cream cheese that's rich and light all at once. Wincott tries it. "Wow! This is incredible, isn't it? Oh, man!" Talk turns to politics and the actor is in the middle of a bang-on Ronald Reagan impression when the phone rings again. When he heads back to our table, he's already becoming eager young rookie Frank Giambone. "I've gotta run. Gotta go off and bag a couple of criminals. Never know who might be out there tonight! Thanks very much for dinner. Ciao!"

Carlo and Adelina's Place, 591 Markham St., 532-5929. Major cards accepted. No wheelchair access. Open Tuesday through Friday for lunch and dinner; Monday and Saturday for dinner only. Our dinner, with tip, cost $67.95.

Toronto Star (ON)
SUN
NEWS, Sunday, May 25, 1986 1598 mots, p. A1

With our food polluted, can an-apple-a-day be dangerous?

David Israelson Toronto Star

The air stinks. The water is dirty. And now we find out our food is contaminated too.

Is nothing safe from pollution anymore? What are people supposed to do? Give up eating? Starve, rather than bite into an apple that may contain cancer-causing chemicals?

These are the kinds of questions people are asking, after a dramatic report was released last week, revealing that toxic wastes - including dioxin - have gone so far up the food chain that they're now in your refrigerator.

"There's really very little an individual can do to change his exposures" to toxic chemicals in food, says Toronto public health official Kate Davies, who wrote the report.

"There is almost certainly a risk associated with ingestion, but no human activity is free from risk.

"We can't quantify the risk, but we would like to see it minimized."

Analyzed "food basket"

In her report, Davies analyzed a typical "food basket" of fresh Ontario produce. The food, all purchased in Toronto stores, was divided into five groups - fruit, leafy vegetables, root (below-ground) vegetables and potatoes, cows milk, meat and eggs.

All contained dioxins - a chemical byproduct often produced by incinerators that in its worst form is considered the deadliest man-made substance. Just 1/200th of a drop of the worst type can kill a 150-pound man.

On Wednesday, Ontario Environment Minister Jim Bradley told the Legislature that the dioxins in Davies' fruit samples were up to 38 times higher than a safety standard proposed by his ministry. However, he said the ministry's own tests, on Ontario apples, "do not confirm the earlier findings."

But Davies found far more than dioxin in her food tests. Her samples contained more than two dozen toxic chemicals, including PCBs and the pesticide DDT. Both have been banned in Canada for well over a decade.

PCBs (polychlorinated biphenyls), a suspected cancer-causing agent, were once widely used as a coolant in electrical transformers.

Up to 86 per cent of the toxic chemicals people are exposed to come from food, not water or air, Davies found.

All this sounds horrible. It may well be. But the truth is that no one - Davies included - really knows exactly what her food study is telling us.

Not surprising

That there are toxic chemicals in food is not really surprising. Since the early 1800s, when the industrial revolution began, people have been pumping chemicals into the air and the water. They still are. It would be surprising if, after all that pollution, the contamination did not make it into our food.

It's likely that this discovery, and similar ones made during the last 10 or so years, are simply the result of more accurate testing methods. It is only in the past few years, for example, that many substances could be measured at the parts per quadrillion level. They may have been there all along.

But scientists are only beginning to come to grips with what these tiny measurements mean.

"We suffer from a crisis of credibility," says Jim Kingham, head of Environment Canada's Toronto office.

Speaking at the conference where Davies presented her research, he asked his audience to "think of finding dioxin in a glass of water at a concentration of 10 parts per quadrillion." That's the level that was found earlier this year in drinking water at four southwestern Ontario locations.

"How much is 10 parts per quadrillion? Well, you can compare it to one second in 31 million years. Or you can think of it as 3 billion molecules in a 6 oz. glass of water," Kingham said.

"One sounds like next to nothing, the other sounds like an awful lot. But nobody can say with certainty what it really represents. No one can say credibly that 10 parts per quadrillion is absolutely safe, but no one can say that it is definitely dangerous either.

"That is the difficulty - knowing what we are really confronting. We are inundated with bits and pieces of information."

Information sketchy

But even that information is sketchy. As Davies pointed out, her report "should be regarded as a pilot study only."

Her chemical "snapshot" of the toxins in a typical bag of Ontario-produced groceries may be blurred.

For one thing, "eating habits vary with age, occupation, social status, personal preferences, religion," Davies says.

As well, "the detected concentrations (of chemicals in her food samples) are close to the minimum detection levels." So the margin of error "is likely to be relatively large," and the actual levels of contamination "should be interpreted with caution."

She says that "people seem to have missed the message of the study, because they've concentrated on the fact that we found dioxin in food.

"The message is that we need to further reduce pollutants and look at where they are coming from."

But the consensus seems to be that the sources are everywhere. And Davies isn't the first one to send this message - or the first to find pollution in food.

"There have been NATO studies, United Nations Environment Program studies, OECD (Organization for Economic Cooperation and Development) studies and studies from Sweden," says Doug Hallett, a former Environment Canada scientist and pioneer in dioxin research who was involved in the some of the work presented by Davies last week.

Toxic rain

Scientists have also begun to pay attention to "toxic rain" - a phenomenon where, among other things, pollution moves from water to air and then returns to earth as rain, snow or smog.

"There is material coming from the sediments back into the water, back into the air, then back into the water," says Berkeley, Calif. scientist Robert Risebrough, originally from the Metro area.

"Surprisingly, the levels have not really decreased that much over the last several years."

Risebrough says this suggests that while "some important sources have stopped, or have decreased, there's a lot of recycling (of pollution)."

Last month, the Toronto-based Canadian Environmental Law Research Foundation came to much the same conclusion, and told the federal and provincial governments that "the present regulatory approach is inadequate."

Among its criticisms were that existing laws relate only to one medium, such as water, and do not provide an opportunity to address the problem of pollutants that move from one to the other.

Over the past few years, Hallett has done some of his own research and found, like Davies, that food is getting contaminated. His wife, scientist Jennifer Ellenton was part of a team from the prestigious Royal Society of Canada and the U.S. National Academy of Sciences, which reported that people living near the Great Lakes have more toxic chemicals in their food than anyone else in North America.

Blames governments

Why hasn't more been made of all this? Another member of the team, scientist Henry Regier of the University of Toronto said, "Governments weren't particularly anxious to have these kinds of statements."

This became apparent late last fall, when Environment Canada published - then banned - an eight-page booklet, Storm Warning, which said that toxic chemicals get into food through "atmospheric transport" - the air.

"Airborne toxics enter the food chain in several ways: as fallout onto food as it is grown; as fallout onto food as it is shipped and stored; from misapplied pesticides and fertilizers" the booklet said.

"Most Ontario food, including meat and dairy products, is grown in areas quite close to sources of atmospheric pollutants. Thus, even organic food is vulnerable to airborne fallout, and even the most careful person can be exposed to toxic substances through the food chain."

This booklet was banned by Environment Minister Tom McMillan shortly after its release, and there are currently no plans to reissue it.

McMillan says it contained "a record number of errors" and that government scientists had trouble with some of the information in it. But he has not indicated what information was troublesome.

Around the same time, Hallett complained of being "muzzled" by Environment Canada. Then he left to start his own business, developing an efficient, portable method of destroying toxic chemicals, by converting them at high temperatures to less harmful substances.

No contradiction

Despite McMillan's problems with the research, Davies' study does not appear to contradict Storm Warning. She says there are some differences; the booklet dealt more with contamination by pesticides and PCBs, while she concentrated more on dioxins. And the information in the pamphlet is relatively old (about 10 years) and therefore may be less reliable than newer data.

But the message is the same.

"I suspect that most dioxin is coming from atmospheric deposition," Davies says, while Storm Warning says "the atmospheric transport of toxic substances is one of the next major battles to be fought against pollution in the Great Lakes basin."

So what should be done? Davies - and other experts - say far more research is needed, to pin down the numbers and the true significance of her findings.

The experts also agree with Davies that the sources must be attacked.

Current pollution laws, developed in the 1960s and 1970s, allow contaminants to be poured out, based on the assumption that as long as the amounts are controlled, the materials will be sufficiently diluted by air and water.

Davies' work - and that of others - suggests that pollution travels too far for that. It's suspected that the DDT in Ontario fruit comes from Mexico. And the pollutants, as Davies says "are incredibly persistent." This indicates that pollution is best measured and controlled where it begins - at the smokestack and the sewer pipe.

Toronto Star (ON)
SUN
LETTER, Sunday, May 25, 1986 157 mots, p. H2

Agency says housing an 'overwhelming problem'

I would like to commend Robin Harvey for her excellent series on the housing crisis in Metro.

In my work at Opportunity for Advancement, an agency serving single mothers on government assistance, I find that housing is one of the most overwhelming problems facing poor women today. Many of the women who we serve pay 30-50 per cent of their income in rent, some as much as 80 per cent.

For those on assistance who live in private housing, food banks are not emergency services but very necessary sources of food for them and their children. To these women "extras" are meat, fruit and fresh vegetables. New clothing is a luxury.

As an agency, we at OFA support many of the "bold" and indeed "costly" solutions outlined in the concluding article because the cost of not investing in these solutions is far greater. VALERIE McDONALD Program Counsellor Opportunity For Advancement Toronto

Toronto Star (ON)
FIN
NEWS, Tuesday, May 27, 1986 676 mots, p. A20

Nursing home kitchen hygiene seriously deficient, inquest told

Paula Adamick Special to The Star

LONDON, ONT. - LONDON, Ont. - Hygiene standards were seriously deficient in the kitchen of a nursing home that was the scene of a deadly diarrhea outbreak, an inquest heard yesterday.

Steven Styliadis, a veterinarian with the Ontario health ministry and an expert in food-borne diseases, told an inquest into 21 nursing home deaths that he first inspected the Extendicare London kitchen last Sept. 20 after Ontario's chief medical health officer Dr. David Korn requested assistance.

The next day, the cause of the outbreak was confirmed to be a virulent strain of E.coli bacteria that eventually affected 53 residents and 18 staff.

Styliadis said he found many opportunities for food cross-contamination during his morning-long inspection. Raw foods were stored in a walk-in freezer beside ready-to-eat foods such as salami, cheeses and ham, he said.

Common sources

Also, raw eggs stored in soiled cardboard trays were kept next to ready-to-eat desserts. Raw turkey was also stored next to cooked roast beef, he said, and these are all common sources of cross-contamination.

Styliadis said that while most diarrhea-causing bacteria are destroyed by cooking, bacteria in raw foods can easily re-contaminate cooked or ready-to-eat foods through improper handling.

Styliadis said that it is commonly known that up to 50 per cent of all raw poultry is infected with salmonella and 80 to 90 per cent with campylobactera, an intestinal bacteria that causes bloody diarrhea, but is not fatal.

The outbreak is believed to have been caused by contaminated and possibly unrefrigerated ham sandwiches served at lunch Sept. 5.

During his testimony, the veterinarian referred to a report he filed to Korn after the outbreak was over in which he listed 25 areas of prime concern in kitchen cleanliness.

Styliadis said a meat-cutting block heavily soiled with food particles, grease and meat juices was located next to a meat grinding machine.

When he asked Extendicare dietary consultant Barbara Burns if the board was used for ready-to-eat foods, he said Burns replied, "Our people are not that stupid."

Same board

However, later the same day, Styliadis noticed a kitchen employee slicing cooked meat on the same board.

"A butcher block used for cutting raw meats should not be used for cooked meats," Styliadis said.

He told the inquest that he also noticed that the coil in the meat grinder next to the butcher block had meat particles in it, indicating to him it had not been cleaned.

"This is very bad," he said. "A few bacteria with the right temperature overnight can reach into the millions."

Styliadis also found a build-up of greasy soil around the edges of a sandwich counter so heavy that it looked like thickly applied paint that would need sanding to remove it, he said.

Styliadis testified he was told by the kitchen supervisor that the counter was only used for making sandwiches. However, he noticed later that another kitchen employee was using it for stuffing a raw turkey.

Also listed among his concerns was a heavy soil build-up around the stove, the grill hood and the manual dishwashing equipment.

He also discovered the kitchen handwashing sink was so heavily soiled that he compared its condition of a mechanic's sink in a gas station.

During cross-examination by Extendicare lawyer John Morin, Styliadis admitted the sink could have become that dirty after a day's use but commented "it was 9 a.m." when he inspected it.

Greasy matter

Styliadis also testified the kitchen floor was covered in greasy, organic matter, that all measuring utensils as well as the toaster were dirty and the measuring weights were "never cleaned." Coffee and tea containers had a heavy scale build-up, the puree blender also appeared unwashed and there was evidence of mould growth, he said.

When Styliadis visited the home again Sept. 24, conditions had not improved very much even though he had made several recommendations.

"It is inconceivable that the above conditions would exist so long after the beginning of a probable food-borne disease outbreak of such magnitude," Styliadis wrote Korn in his report.

Toronto Star (ON)
FIN
NEWS, Tuesday, May 27, 1986 310 mots, p. A10

PLO facing bankruptcy report says

(REUTER)

NEW YORK - NEW YORK (Reuter) - The Palestine Liberation Organization (PLO), saddled with extensive health and welfare programs, diplomatic missions and a huge military budget, is going broke, according to Forbes Magazine.

Forbes said interviews with dozens of diplomatic, intelligence and investment sources in the Middle East, the United States and Europe showed the PLO last year took in $154 million while its expenses topped $310 million.

Its only hope, ironically, may be the United States, it said, adding that it could be in the U.S. interest to ensure that the PLO does not collapse and leave a void for more radical factions to fill. U.S. presidential race gets under way today

DETROIT (Special) - The U.S. presidential election gets under way today - more than two years before polling day.

Many Michigan Republicans are filing petitions today in an effort to become delegates to the 1988 party convention, which is still 26 months away. Whale steaks for MPs raise activists' fury

OSLO (Reuter) - Whale steaks topped the lunch menu yesterday in the Norwegian parliament as the country's whaling fleet, defying international protests, set out on the first day of the 1986 whaling season.

"This is an outrage. I was stunned by the fact that members of the Norwegian parliament were actually eating meat of an endangered species," Swedish Greenpeace organizer Jakob Lagercrantz said. Dublin police pounce on kiddie gangsters

DUBLIN (Reuter) - A member of a gang that broke into a Dublin department store broke down and burst into tears when cornered by police after a roof-top chase.

The repentant thief, aged 7, and two accomplices aged 11 and 12 broke into Arnotts department store in central Dublin yesterday through the roof but triggered the alarm system.

Police were quickly on the scene and recovered goods worth $2,700 from the roof.

Toronto Star (ON)
FIN
NEWS, Tuesday, May 27, 1986 411 mots, p. A5

Mother's milk is still safe for babies, expert says

Mothers' milk is slightly contaminated with toxic chemicals, but still safe to drink, says the Toronto health official who found dioxin in food.

Kate Davies of Toronto's public health department said today the breast milk samples she tested showed traces of pesticides and PCBs (polychlorinated biphenyls) - a cancer-linked material once used to insulate transformers but now banned worldwide.

But the contaminants were found in concentrations of only 9 parts per billion. Federal health guidelines consider anything below 50 parts per billion to be safe, the environmental health adviser said.

She noted that no dioxin was detected in milk samples taken from 10 Toronto women.

"The results are encouraging," she told a scientific conference at Scarborough College, adding that it is safe for Toronto women to nurse their babies.

Davies shocked many Canadians last week when she revealed that Ontario-grown food contains toxic chemicals, including dioxin.

Dioxin, a chemical by-product of incinerators, has been linked to cancer, and in one form is considered the deadliest man-made substance.

However, Davies warned that the encouraging results of her breast-milk survey need to be followed up.

The survey used milk samples from the patients of only one Toronto-area doctor, she said.

Earlier research suggests that finding traces of dioxin in mother's milk is entirely possible.

Davies' dramatic revelations last week showed traces of dioxin in a typical basket of Ontario-grown food.

In that study, Davies sampled five food groups - fruit, leafy vegetables (such as lettuce), root vegetables (such as carrots), cow's milk and meat and eggs.

Some dioxin was found in each food group, with 94 per cent of the worst form of dioxin she found coming from the cow's milk samples, bought in Toronto grocery stores.

She added that "it has been known for many years that human milk can contain persistent toxic chemicals, in some cases at higher concentrations than those detected in cow's milk."

But the PCB levels in breast-milk samples "have generally decreased between 1971-72 and 1985," Davies said - a finding that is consistent with her latest data.

This is despite the fact that in 1983 samples levels were "the highest ever detected."

She added that the presence of toxic chemicals in mother,s milk "has caused some concern among health professionals," because of "a large increase in national breast-feeding trends."

In 1982, about 75 per cent of mothers breast-fed their children, up from 38 per cent in 1963.

Toronto Star (ON)
WES
NEIGHBORS, Tuesday, May 27, 1986 468 mots, p. W13

Peddlers unwelcome on Lakeshore, alderman says

Bob Mitchell Toronto Star

Street peddlers aren't welcome along the Lakeshore area business district, Etobicoke Alderman Alex Faulkner says.

"Many of the businessmen on the Lakeshore are angry about these people and they have good reason to be upset," Faulkner says. "In the old days, you called them carpetbaggers."

But a representative for some of the walking salesmen says they are "good for the economy" and create jobs for young people.

"It's wonderful that a lot of kids can work hard and make some decent money," says Eric Bresler, president of CMI, one of more than 20 companies that sell products door-to-door in the Metro area. "But if a store owner doesn't want us in his store, we smile and politely leave."

Faulkner says that "some of these people are selling similar merchandise to what's already being sold in the stores, and a lot cheaper because they don't have the high overheads that the store owner does."

Faulkner operates an appliance store in the New Toronto area and says he often has to tell street peddlers to leave his store.

"It's not so much that they're interfering with my business, because they aren't carrying refrigerators around with them, but they're a nuisance. Even after I ask them to leave, the next thing I know they're talking to my customers. They're selling anything from handbags and knives to meat and watches."

The New Toronto Business Association executive has urged all store owners not to allow the peddlers into their stores.

"As legitimate businessmen, we pay taxes and have overheads to meet," says association president Peter Ramos, who operates Chubbies Deli. "But these people don't pay any business taxes."

The association has asked Etobicoke to clamp down on peddlers and the city has passed their concerns on to the Metro Toronto Licensing Board.

The association wants authorities to force the peddlers to pay for a vending licence and to make them pay business taxes equivalent to the business taxes paid by a merchant in a store. It also says street sellers should be restricted to certain areas of the city and stiff fines should be levied for on-street harassment of customers.

Bresler says people who sell for CMI "are licensed and are well-trained, but we don't sell to customers, only to the store operators.

"The problem is that there are a lot of bad apples in this business that give good companies like mine a bad name and a lot of headaches," Bresler says.

"There is absolutely nothing wrong with companies like ours going into stores to sell their products."

Faulkner says he doubts whether Metro will actively take sides.

"It's very hard to expect Metro to have its staff going around with a policeman to try and nail one of these guys in the act," Faulkner says.

Toronto Star (ON)
FIN
FOOD, Wednesday, May 28, 1986 724 mots, p. B2

No-fat ground beef not necessarily best

David Brown

Butcher shops and supermarkets are frequently asked for no-fat ground beef. My butcher shop was no exception. To encourage this, we put up a sign that read:

Now Available on Request

No Fat

Diet Deluxe Ground Beef

$2.69 lb

The results were incredible. Immediately, the number of requests dropped to zero, exactly the opposite of what we expected. Apparently, consumers who were shy about asking for special cuts to begin with were downright embarrassed to ask for Diet Deluxe. We took down the sign.

There is a growing trend in North America toward health consciousness and leaner meat. This is reflected in increased consumer purchases of lean ground beef instead of regular and medium. Government standards for maximum percentage fat content are regular, 30 per cent; medium, 22 per cent; and lean, 17 per cent, but these are rarely enforced. Generally, regular is the best buy.

Regular ground can be cooked to enable most of the fat to drip off, making it comparable to lean. Use medium or lean for items such as casseroles, where excess fat cannot be drained, or for dishes where a firmer, drier product is required. Talk to your butcher if you require a different percentage of lean for a special diet or recipe.

Ground beef is made from trimmings and cuts too tough for steaks and roasts. It is prepared from fresh and frozen meats. The freezing gives a longer counter life and better appearance and also prevents the meat from heating up as it goes through the grinder at high pressure.

Beef is usually ground twice to mix and mince it thoroughly. After this exhausting process, the most tender fillets and the toughest stewing cuts will come out looking and tasting about the same, provided they are from the same quality of beef. Because the only difference in meats used for each grade of ground beef is the percentage of lean, the government several years ago eliminated the names hamburger, ground chuck and ground round from retail packaging. (However, should the retailer be using strictly round for his ground round, or sirloin for his ground sirloin, he can identify them by name.)

Ground beef deteriorates more rapidly than other fresh meats because of the extra handling it goes through. Don't be concerned if the inside is a darker red. Oxygen brightens the exterior. However, ground beef that has a dull grayish or brownish look to it has either been sitting on the counter too long or has been made from meat in a somewhat less-than-fresh condition.

Ground beef should be frozen if you are not going to use it within a day of purchase. Ask your butcher to freezer-wrap it in conveniently sized portions or make it into patties yourself and freeze them. Remember that five-pound frozen blocks of ground meat are difficult to work with.

Many people find that a good way to obtain high quality ground beef is to grind their own meat or have a cut from the counter ground to order. The only problem with the latter option is the size of industrial meat grinders: The half pound or more of meat that usually remains in the head will be blended with whatever else is being ground. Ground beef is one of the most versatile and economical meat purchases available. But make sure that you buy it from a butcher shop or supermarket you can trust. Dishonest practices to watch out for include: * Everything from chicken giblets to pork getting mixed in with and passed off as ground beef. * Three pounds of fresh red meat mixed with one pound of green decaying meat yields, for all appearances, four pounds of fresh red ground meat. * Imported commercial-grade beef being passed off as Canadian Grade A. * Excessive fat content. * Addition of water and bread crumbs (iodine dropped on this mixture will turn black). * Soya burgers using excessive soya, or using the soya to mask sub-quality meats. If you want soya burgers, make your own. There is no need for any of these practices in a reputable, well-managed operation. Any retailer you suspect of such actions should be reported to Consumer and Corporate Affairs Canada. * David Brown is president of Meat Consultants International Inc. Write to him c/o The Food Section, Toronto Star, One Yonge St., Toronto M5E 1E6.

Toronto Star (ON)
FIN
FOOD, Wednesday, May 28, 1986 1469 mots, p. B7

California cuisine comes into its own

David Kingsmill Star Food writer

SAN FRANCISCO - SAN FRANCISCO - May 11, 1986, 6 p.m. The staff at Stars is revving up for eight hours of non-stop hustle, and the boss, Jeremiah Tower, has draped himself over a chair in the bar with a flute of champagne in his hand. It's not his normal station. He's been invited to talk and he has a weakness for champagne. He can afford the weakness.

His name is synonymous with California cuisine. He didn't invent the term, but he is as responsible as anyone for its popularity.

Tower looks windblown, a little like Richard Greene of Robin Hood film fame. He is comfortable talking about mussels, oysters, the "archaic" state inspection laws for chicken, or the state of cuisine a decade ago when he was the chef across the bay at Chez Panisse in Berkeley. His position in the chair is the relaxed slouch of confidence.

When he started at Chez Panisse in 1975, he began the day by shopping for three hours and infuriating merchants because he rejected 25 per cent of the groceries brought to the restaurant.

Then he sold his interest and took his show on the road in demonstrations called the Great Chefs series before returning to the Bay area. There he found a dark, dingy Italian restaurant with an alley entrance. By that time, he had established himself as one of the leading spokesmen for California cooking. He still is.

Daily changes

Stars restaurant is not dark and dingy now. It's wide open, with high ceilings and carpets with green and gold stars. It should be no surprise that it works because Tower, among other things, is an architect.

The menu changes daily but is often a reprise of past dishes. An appetizer one day could be a swordfish paillard with garlic, scallions, tomatoes and smoked salmon mascarpone and, on the next, a salmon paillard with garlic, ginger, chives and Chinese black beans.

The combinations in Tower's head are almost limitless. Sauted chicken breast with wild rice and rosemary cream ($16). Hawaiian tuna carpaccio with four oysters ($8). Pasta with sweetbreads, artichokes, mushrooms, marjoram and red bell pepper rouille ($7.25). Chilled sorrel vichyssoise with roast red pepper chantilly ($5).

A decade ago, the buzzwords of California cuisine were fresh and local. Not so now. As Tower says, "I don't care where it comes from as long as it's fresh." He spends $300,000 a year on seafood alone and if the tuna has to come from Hawaii or the lobster from Maine, he'll buy it.

The swordfish paillard ($7.50) I had was an unbelievably thin, perfectly grilled round of succulent swordfish barely visible in a pool of garlic, ginger and chive cream. It was superb, remarkable for both its freshness and the grilling.

Tower did not bring mesquite to California cooking, although he has often been credited for it, but he did publicize it. "And I still believe in it," he says, explaining that nothing works better over mesquite than fish because it cooks it quickly to retain moistness.

At this point, I might argue that nothing works better in the fish department than a paillard of swordfish. Or the grilled Hawaiian tuna ($16.50) on a bed of grilled leeks and tomatoes with a pot of garlic herb butter to pique the fish.

Rosalie's: The mix of restaurants as places of entertainment and places of food is probably most striking just up the street from Stars at Rosalie's, a bizzare but delicious eating experience.

What can you say about a place where aluminum palm trees tower over aluminum tables? It's an aluminum oasis. Hanging from the ceilings and propped up against walls are plain white fabric-stuffed mannequins in various funny poses. The pianist is playing Gershwin. This is as strange as you are ever going to get and it's pure entertainment.

But it is also a restaurant. And, as it turns out, a superb one.

One of the best appetizers I have ever had, called "seafood strudel" ($9) amounts to a pure of lobster wrapped in spinach, then wrapped in phyllo, served on a bed of salmon roe and cream. Pheasant consomm ($5.50) is a superb broth dotted with a mushroom cream. The breast of duck ($18) comes medium rare, fanned on the plate over braised oranges and spiked with an orange butter sauce. With it come perfectly sauted melt-in-the-mouth strips of fresh foie gras and a gratine of scalloped potatoes. For the ultimate in simplicity, a fresh tuna steak ($15.50) is pressed with cracked black peppercorns, just like a pepper steak, and grilled quickly. Served with a green peppercorn sauce and surrounded by a julienne of vegetables, nothing could be simpler, easier to do, or more delicious.

The Pierre: French chef Jacques Maximin has argued that California cuisine is merely French cuisine using American ingredients. A good defence of this argument could come from The Pierre, the main dining room of the Meridien Hotel in San Francisco. The hotel proudly proclaims that the menu was developed by none other than Alain Chapel, one of the originators of la nouvelle cuisine.

A seasonal salad with fresh foie gras from New York is $12. And superb. A cream of asparagus soup with crawfish and shiitake mushrooms for $6 is silky, sublime - and superb. Three medallions of monkfish and three plump, sweet mussels served with a simple chive butter for $18 underscore simplicity and freshness at its best. And the perfectly cooked and sliced duck breast, surprisingly tender thigh meat and all, is served with a green pepper orange sauce that is neither too sweet nor too rich for the subtle canard. It is $17.50 - and also superb.

About the only thing the Pierre has in common with a Stars or a Rosalie's is the sheer excellence of the food. But the attitude is definitely French, and not Californian.

The Pierre is a lovely room of antique mirrors, high ceilings, fresh flower bouquets and tuxedos. A piano and flute duo play classical and pop. And the service is the formal snooty we, in Metro, seem to expect and enjoy. And that is French, where food is worshipped in a suitable ceremony. The attitude is not California, where food is not worshipped, just expected and eaten.

Chez Panisse: If you tell the taxi driver the name of the restaurant in Berkely, he'll know all about it.

"Yeah, everyone at the Democratic convention ate there," he says. "You couldn't get a reservation for five weeks. Even Teddy Kennedy ate there."

Grill room

Chez Panisse is a large house with a small door hidden by overhanging trees. If you didn't have the address, you'd never find the place. But because of its reputation as the northern temple of California cuisine, people find it.

Upstairs in the grill room, adherents to clean cuisine and fresh produce await the pizzas and calzones of the wood-fired oven, the king salmon grilled over mesquite, the saffron linguine bathed in fresh clams in the shells, a mirepoix of fennel, cubed carrot, onion, celery and garlic. Or perhaps baked goat cheese with dandelion, lamb's lettuce and fresh edible flowers. All this for about $50, if you could eat it all, which you couldn't because you'd explode.

The downstairs dining room is where Chez Panisse differs from other California restaurants, and one of the many reasons the name of its owner, Alice Waters, is known nationwide. When you dine at Chez Panisse, you dine on what Waters has decided to serve you. Think of it this way. You wouldn't order dinner from your mother, would you? Waters is the mother of California cuisine. On May 6, Waters served this dinner for $45 per person. To begin, spring garlic pudding-t+0

souffl with wild mushrooms, and blue crab soup. This was followed by a spit-roasted cross rib of beef with gratined artichokes. A Chez Panisse garden salad followed and for dessert, peach sherbet and fraises des bois ice cream with ladyfingers.

The next night it was a spring lamb salad, snap pea and carrot soup with chevril, salmon braised with red wine, spring onions and bacon, followed by the salad and a cherry tart.

The attitude is here. Upstairs in the grill room, there is no pomp and ceremony, just wonderful linguine, artfully done rillettes and pigeon livers, incredibly satisfying fedelini with asparagus, garlic and basil sprinkled with parmesan and bread crumbs. Downstairs the atmosphere is no more austere. The difference is the higher price and the lack of menu choice. But then again, you're eating the best. * Next week, what Mayor Clint Eastwood is eating in Carmel-By-The-Sea; the marriage of wine and food at a Napa Valley winery; and how a French chef sees the past 20 years of Californian cooking.

Toronto Star (ON)
FIN
FOOD, Wednesday, May 28, 1986 184 mots, p. B8

Basting sauce perfect for barbecuing chicken

Chicken legs with the backs attached are really dark meat quarters. And they are perfect for the barbecue, although you have to watch the fire carefully to prevent the chicken from burning to a crisp. If you take advantage of specials on chicken this week, try this tangy basting sauce from Barbecued Ribs & Other Great Feeds by Jeanne Voltz (Random House, $15.95). Florida BBQ Sauce

1/2 cup butter

1/4 cup cider vinegar

1/4 cup ketchup 1 tbsp prepared horseradish Juice of 1 1/2 large lemons Pinch salt 2 dashes Worcestershire sauce

1 dash hot pepper sauce (Tabasco)

In a medium-sized stainless steel or enamel sauce pan, melt butter. Add remaining ingredients, mix thoroughly and simmer uncovered for 25 minutes. Barbecue the chicken four to five inches above medium hot coals, skin side down first for 10 minutes or until skin is browned. Turn and brown bony side. Brush very lightly with basting sauce and turn again. Brush and turn every five minutes for 25 minutes. Serve warmed basting sauce on the side.

Toronto Star (ON)
FIN
FOOD, Wednesday, May 28, 1986 426 mots, p. B3

Dried beans good source of protein

(CP)

KITCHENER - KITCHENER (CP) - North American diners show little interest in dried beans although they are a food staple in many other parts of the world.

An organization of Canadian bean growers, the Saskatchewan Pulse Crop Growers Association, has deplored this situation, noting the annual dried bean consumption in North America is less than 3 kilograms (6.6 pounds) per person.

China and Japan consume large quantities of beans, alternatively known as legumes and pulse, in the form of processed soybean products. The Japanese, Brazilians and East Indians eat more than 55 grams of dried beans per capita per day.

Legumes are ideal for people trying to cook nutritious meals on a tight budget because they are a cheaper source of protein than meat and dairy products.

The average protein content in beans is 22 per cent by weight, while the soybean, sometimes called "the cow of the East," is 40 per cent protein.

Dried beans have a long shelf life but should be used with in a year or they will harden and require longer cooking.

Bland-flavored dried beans are almost invariably cooked in liquid, which allows them to absorb complex and subtle flavors. This means they combine well with spices, seasonings and the most distinctive flavors of vegetables and cereals.

They can be served in a wide variety of dishes - soups, main dishes, side dishes, sprouts and salads, pures, pats, breads, cakes and cookies. Here are some simple preparation tips for cooking dry beans and whole peas: * Always pick them over, discarding any foreign matter, then rinse. * Soak them before cooking. For each 250 millilitres of beans or whole peas add 750 millilitres of water. Let stand for 12 hours overnight. * A quick-soaking method involves bringing the beans or peas to a boil and boiling for 10 minutes. Then remove from heat and let stand an hour. The beans and peas should then cook to tenderness in about one hour. * For baking, add 3 parts of fresh water for each part of beans and bake according to the time given in the recipe.

As healthy as they are, beans can be hazardous if they are not boiled before they are eaten.

All beans - and peas and lentils to a lesser extent - contain toxins called lectins that can cause stomach cramps, nausea and diarrhea. Only boiling - not cooking at lower temperatures - destroys lectins.

Beans must be boiled for 10 minutes, while lentils and peas need only be brought to a brief boil before being cooked.

Toronto Star (ON)
FIN
FOOD, Wednesday, May 28, 1986 928 mots, p. B4

'Lactose intolerant' still need calcium

Denise Beatty

My daughter is lactose intolerant and is experiencing some problems with her knees. One of her hobbies is biking, not as I remember it, but long distance and fast. Do you feel a calcium supplement is necessary and can doctors test for calcium deficiency? Betty Barron Scarborough

Your daughter's knee problems are beyond my bailiwick. That's a medical problem for which she should see a doctor. But I can give you some information on how to get enough calcium for lactose intolerance.

Lactose, the natural sugar in milk, has to be broken down by an enzyme called lactase before it can be absorbed and used by the body. If you don't have enough of the enzyme to handle the amount of lactose you're getting, the undigested sugar remains in the intestine, giving you diarrhea, cramping and gas. Fortunately, most people have some lactase enzyme; they can usually handle small amounts of lactose, just as long as they don't overdo it at once. You will have to use trial and error to find out how much you can tolerate without feeling awful. Here are some ideas: * Use lactose-reduced milk in place of regular milk. This is just milk that has been treated with the enzyme that you don't have enough of. You can buy the enzyme under the label Lact-Aid in most drugstores and treat the milk yourself. In Ontario, you can buy a ready-to-use product called Lacteeze in the milk section of grocery stores. * Choose aged cheeses - Cheddar, blue, brick, Camembert, Colby, Edam, Provolone and Swiss - because they are all very low in lactose. * Experiment with cultured dairy products, like yogurt and buttermilk. Products with active cultures seem to be well tolerated for reasons that aren't really clear. They do contain smaller amounts of lactose but it is also felt that the culture organisms themselves produce the lactase enzyme, which works on your behalf to handle the lactose in the milk product. * Try taking small amounts of milk in coffee and tea and along with other foods throughout the day. * Include as many non-milk sources of calcium as you can. Reasonable sources include 1/2 cup almonds, 175 mg; 1/2 cup brazil nuts, 128 mg; 1 cup cooked beans (soy, kidney, white), 100 mg; 1/2 can (220 g) salmon with bones, 248 mg; 7 medium sardines with bones, 393 mg; 1/2 cup tofu (soybean curd), 145 mg; 1/2 cup spinach, broccoli or beet greens, 75 mg; 1 slice whole-wheat bread, 50 mg; and 1/2 cup cooked rhubarb, 208 mg.

You can supplement your diet with a calcium pill as well, but don't feel that you have to. You can get enough of this mineral through your food with a little extra planning.

Lastly, there are ways to determine the health of your bones but it isn't the type of test that is going to be done routinely. You would probably have to be considered at risk for osteoporosis before this test would be ordered. A low-calorie butter replacement product called Butter Buds has recently become available at my local health store and I would like to know more about it. Susan Roberts Weston

You sent me scrambling with this one, since I hadn't yet seen the product. But my search turned up one review of the product and I did find Butter Buds in a health food store after having no luck finding it in several grocery stores. Butter Buds is new to Canada and hasn't quite made it on to grocery store shelves.

Butter Buds isn't buds at all but a butter-flavored powder that you mix with water to produce a thick liquid that tastes like butter.

The product looks safe enough, since it is almost totally made up of two carbohydrate substances - malto-dextrin and corn syrup solids. Real butter extract is used for flavoring and two spices are used for coloring. There is no fat whatsoever and because of this it is very low in calories.

The manufacturer suggests it be used as a topping for vegetables, rice, noodles and pancakes and to mix it into casseroles, sauces, gravies and doughs.

The box cover says it "adds the taste of butter to cooking and baking." It would add flavor but I would be cautious about substituting it in many recipes since the success of the recipe would depend on some fat content, which this product can't deliver. So its use may be quite limited in your diet.

Your question brings up a larger issue about the use and dependency that people develop for diet products. By using Butter Buds, you might save on a few calories and cut out a little fat, but using it isn't going to make a big difference in the end. Remember that a lot of the fat and the calories you get come cleverly hidden in other foods, such as meat, nuts, milk and milk products, and dessert items. It seems to me you would be wiser to tackle a fat problem head-on by trying to make real changes in how you have been doing things. You need to step back and take a good, hard look at your whole diet: Where is the fat coming from and what can you do differently to reduce the amount you're taking in each day? Once you know this, you can make changes that will make a real difference in your diet. * You can write to Denise Beatty c/o The Food Section, Toronto Star, One Yonge St., Toronto M5E 1E6.

Toronto Star (ON)
FIN
NEWS, Wednesday, May 28, 1986 623 mots, p. A24

Kitchen table likely source of epidemic, inquest told

Paula Adamick Special to The Star

LONDON, ONT. - LONDON, Ont. - Sliced ham sandwiches prepared on a contaminated wooden table are the most likely cause of an outbreak at the London Extendicare nursing home last fall that killed 20 residents, an epidemiologist testified yesterday.

The inquest is looking into the deaths of 20 residents at Extendicare London and one from the Sun Haven nursing home in nearby Lambeth between Sept. 13 and Oct. 16.

Although ham sandwiches have been alluded to as a likely cause of the epidemic, yesterday was the first time an expert witness detailed how the outbreak started.

Table the culprit

Dr. Anne Carter, a member of the provincial and federal medical team that investigated the outbreak last fall, said that while the actual cause of the bloody diarrhea epidemic may never be known, she strongly suspects a table used for preparing sandwiches as the culprit. The table was being used in a temporary kitchen while the permanent kitchen in the nursing home was undergoing renovations which were completed last Sept. 5.

The sandwiches were served to staff and residents at lunch on Sept. 5, the same day the kitchen facilities were being moved back to the permanent kitchen.

"It was a difficult day," Carter said, noting frequent shutoffs of the water supply and a sewage backup in the basement. The weather was also hot and humid.

Carter said she also learned through her interviewing during the outbreak that seven staff members who became sick with diarrhea had all worked Sept. 5, the only day that sandwiches were served to a majority of the residents.

Carter said a likely scenario emerged through interviews she had with kitchen supervisor Josie Sapala and two kitchen employees, Amanda Brown and Linda McNeilly.

Ice particles formed

Carter speculated that McNeilly had set out frozen veal patties to thaw in a tray on the evening of Sept. 4. While the patties were being pulled apart by McNeilly, Carter said, ice particles and small bits of veal may have spread around the work table. The particles containing a deadly strain of E.coli bacteria may have proliferated all night on a table that may not have been properly cleaned and sanitized with bleach that would have killed the organisms.

Carter said that McNeilly told her that when Brown prepared the sandwiches the next morning, she thought Brown probably would have cleaned the table using only a damp cloth and no bleach solution.

This would have spread the bacteria over a wider area, Carter said, and if the table was wet, the bread would absorb some of the contamination. Carter testified that Brown told her she prepared the ham sandwiches first (using a meat slicer), and then turkey sandwiches, in batches of 50 which were then stored in plastic containers and refrigerated.

However, Sapala thought the sandwiches had been left out unrefrigerated because the refigerator was already full because a large order of milk had just been delivered, Carter said. Although Brown thought the she had refrigerated the sandwiches, Carter said, if they were not refrigerated, the bacteria would continue to grow.

Carter also testified that she learned last Sept. 26 that Brown suffered from diarrhea on August 28 and further interviews with Brown caused her to revise the date to Sept. 1.

Hand-washing difficult

Carter speculated that if Brown had had an E.coli infection compounded by the fact that the interupted water supply Sept. 5 made hand-washing difficult, Brown might have infected the table following a trip to the washroom. Although stool samples from Brown proved to be negative for E.coli bacteria, she was not tested for nearly a month after Sept. 5 which would not confirm Carter's second theory either way, Carter said.

Reports (Public) - usda.mannlib.cornell.edu

Publication date : May 1, 1986 429 mots

Agriculture Industry in Russian Federation [USS R]

Countries : Russian Federation

44 pages

Please note : This extract may not display a well formed paragraph

... United States Department of Agriculture Economic Research Service May 1986 RS-86-3 USS R 1970=1 50 Soviet Grain and Energy hde Index CONTENTS 11 11 20 22 23 24...

Full report :
http://usda.mannlib.cornell.edu/usda/ers/WRS/1980s/1986/WRS-05-18-1986_USSR.pdf
Toronto Star (ON)
FIN
LIFE, Thursday, May 29, 1986 760 mots, p. G1

Cholesterol still a villain doctor says

Marilyn Dunlop Toronto Star

The 45-year-old man clutches at his chest and gasps. The pain is terrifying. He's rushed to hospital. Heart attack!

There had been no warning. He was reasonably fit, not overweight, and played squash regularly. "Why me?" he asks.

It happens to thousands of Canadians every year, but it doesn't have to, says a prominent American heart specialist.

"That's the kind of situation we want to prevent. It need not happen," says Dr. William Castelli, director of the Framingham Heart Study in Boston.

It is possible to identify those at risk well in advance of sudden heart attack, Castelli said in an interview. One of the key factors is the blood level of cholesterol and other blood fats called triglycerides.

"In the United States, a new crusade on cholesterol is about to begin," he says. He says cholesterol can now be measured by obtaining a drop of blood with a finger-prick. The drop can be read by a machine that provides the level in three minutes. Such screening will be done all across the U.S. in shopping malls, health centres or doctors' offices, he says.

The Framingham Heart Study, begun in Framingham, Mass., in 1948, has followed more than 5,000 people, examining them for disease every two years, and now includes their offspring. From it has come much information about the causes and prevention of heart disease and stroke, the Number 1 killer of North Americans. One in every five men and one in every 17 women has had a heart attack by age 60, Castelli says.

Cholesterol and triglycerides are measured in milligrams per decilitre. People with a reading of 150 milligrams of total cholesterol are at no risk of heart attack, even if they carry other risk factors, such as high blood pressure and smoking, says Castelli, who was in Toronto recently at a symposium on prevention of heart disease.

Until recently, doctors have not had clear-cut numbers to aim for in treating patients. "What is new is that the goal of therapy is to get the level under 200," he says.

From a number of solid scientific studies, it is now clear that every 1 per cent increase in cholesterol increases the risk of heart attack 2 to 3 per cent, Castelli says.

While doctors have disagreed about whether levels of 220 to 240 were hazardous, it is now clear half of the people who have heart attacks have such levels.

Castelli said many people with those levels can lower cholesterol to the desired 200 by simple diet. "Two egg yolks a week, five- to six-ounce portions of meat instead of 15-ounce steaks, margarine instead of butter, low-fat milk and cheese. If that was all they did, they would not get a heart attack in the next year."

Drugs such as resin, gemfibrozil, nicotinic acid and clofibrate should be used if diet and exercise have not done the trick within two or three months, he said.

There are several kinds of cholesterol. The two most important in heart disease are HDL (high-density lipoproteins), the good guy; and LDL, (low-density lipoproteins) the bad guy. The higher the levels of LDL, the greater the risk of coronary heart disease. The higher the level of HDL, the lower the risk.

Doctors measure total cholesterol and HDL and divide the total by the HDL reading to get a ratio. Castelli said a ratio of 4.6 - which means that 22.2 percent of cholesterol is the good kind - is the cut-off point. "If you have less HDL than that, you're in big trouble," he said.

It had not been believed that high levels of triglycerides spelled high risk, Castelli said, "but we'd been looking at men, and we went to sleep about triglycerides."

A new finding from Framingham shows that in women, "a high triglyceride level is a risk factor more powerful than LDL," he says.

Another new syndrome that has been observed in both men and women is related to low levels of HDL and high triglycerides, he said.

"These people tend to be on the plump side of life; they filled out real good after school. They are on the road to diabetes and have elevated uric acid that will cause gout," he says.

High triglycerides, in the majority of people, can be brought down with weight loss, he says. But there are some people whose levels are sky-high. Not all are at high risk of heart attack "but they sure are at increased risk of acute pancreatitis," Castelli says.

Toronto Star (ON)
FIN
ENTERTAINMENT, Thursday, May 29, 1986 426 mots, p. F3

Go gently on the soup

Chris Zelkovich Toronto Star

If you think the only place one can dine for $10 a person has a pair of golden arches out front, then you'll love Anh Dao Quan.

In fact, the prices at this hole-in-the-wall Vietnamese restaurant are so good, four people can eat for $28. We should know; two of us did recently.

Being unfamiliar with Vietnamese food and having been misled by the low prices of the entrees, two of us ordered enough food for four, or, judging by the waiter's incredulous looks, possibly six.

But you don't have to be so naive. Ignore the 1950s greasy chopstick decor accentuated by wood panelling and starving artists' paintings and start with crab and shrimp soup ($3.75). You'll get a bucket-sized bowl of rich seafood broth chock full of thick noodles, pork, shrimp and crab. It's enough to feed four. (Naturally, we ordered two bowls.)

Then try the imperial rolls ($2.50), two rolls of crispy rice paper stuffed with minced shrimp, mushrooms, pork, vermicelli and ginger. Smothered in bean sprouts, wrapped in a lettuce leaf and dipped in nuoc cham, the ubiquitous Vietnamese dipping sauce, the rolls could be a meal in themselves.

But if they were, you'd miss the shrimp and pork salad ($3.95), a refreshing combination of barbecued pork, shrimp and vegetables in rice vinegar. If you need a red meat fix, you could try the beef satay ($4.95), two skewers of tender beef, green pepper and onion smothered in crushed peanuts. Dipped in hoisin sauce, it's a rare treat.

If you were smart, you'd skip the other three courses we had, not because they weren't satisfying (they were), but because no sane human being would try to eat this much.

You could try the desserts, though. The cold green bean in coconut milk ($1.45) is sweeter than the name suggests. Served in a soda glass with crushed ice, it's far more refreshing than the chocolate mousse cake style of dessert.

The service is friendly but slow, although the waiter may have been a bit taken aback at our prodigious appetites. Dinner for two, with tax and tip, was $28, but two could easily dine for less than $20.

- Chris Zelkovich

The Star's daily restaurant review

TABLE FOR TWO Anh Dao Quan 383 Spadina Ave. (south of College) 598-4514 Vietnamese cuisine; seats 40; entrees $4 to $7; no licence; 10 a.m. to 10 p.m. Monday, Wednesday, Thursday, Sunday; 10 a.m. to midnight Friday and Saturday; reservations not generally required; takes MasterCard.

Toronto Star (ON)
FIN
LIFE, Thursday, May 29, 1986 988 mots, p. G3

Women find they're cousins after moving to seniors' home

Stasia Evasuk Toronto Star

Two Toronto grandmothers living in the same apartment building have discovered they are first cousins.

Winifred Harwood, 85, and Ethel Hargreaves, 87, both born in England, didn't know each other until they moved into St. Thomas House senior citizens' residence on Madison Ave. last September.

"There are only 29 residents living at the residence," Harwood says, "so we chat every day and get to know each other. But it wasn't until last week, in a routine conversation about British towns of origin, that we found out our connection."

Hargreaves mentioned to Harwood that she was born in Redhill, Surrey. Harwood told her that her uncle, Thomas Ward, had kept a shoe shop on High St. there.

"My father's name was Thomas Ward," Hargreaves said, "and he ran a shoestore."

"Where was he born?" Harwood asked. The answer was Whitstable, Kent. Harwood said her mother, Caroline Newton, was born in the same place.

"We couldn't believe at first that we were cousins," Hargreaves says. "The more we talked, the more obvious it became. We both had the same grandmother who wore little ringlets in her hair and a bonnet on top."

"Strangely enough," Harwood says, "Mrs. Hargreaves visited my home when she was young. My home had a river running beside it and she remembers it. The house was destroyed during World War II."

Hargreaves doesn't remember Harwood, the only daughter in a family of seven children, but she does recall her aunt feeding Harwood's brothers "suet pudding to fill them up, before serving small portions of more expensive meat and potato dishes."

Harwood doesn't remember Hargreaves, either, but does recall her two older sisters, who had the unusual names of Eily and Osma.

Harwood came to Canada in 1940 and has two children, Mary Suddon of Toronto and naval Commodore John Harwood of Halifax, and five grandchildren.

Hargreaves, who arrived in Toronto in 1983, has a daughter, Olga Williams, living here, and one granddaughter.

The two bright, chatty widows are delighted to find another family member living under the same roof. In celebration, they are looking forward to Sunday, when St. Thomas House will celebrate its 10th anniversary. They will both attend a 11 a.m. thanksgiving service at St. Thomas Anglican Church on Huron St. and a garden party at St. Thomas House afterwards. Conference set for deaf and blind

Self-help services, housing and employment opportunities for those who are deaf and/or blind will be discussed at Reach Out, a conference by and for deaf/blind people June 4-8 at the University of Toronto's Whitney Hall.

The conference is sponsored by the Canadian National Society of the Deaf/Blind in conjunction with CNIB Deaf/Blind Services in Ontario.

Mike McHenry, who has sight and hearing problems but managed to get an honors BA in political science, will take part in a panel discussion.

"The latter part of my education was difficult," McHenry says, "because I had to struggle with the combination of visual and hearing impairment. One of the things that makes it hard is the lack of education that people have about deaf/blindness."

Scott Burch, an assistant mechanic who has Usher's Syndrome, is looking for a job as a computer programmer after studying business and data processing at Fanshawe College in London, Ont. He will chair a discussion group on employment.

"I have had many jobs - bartender, pizza maker, bus boy, accounting clerk - and I know about the problems deaf/blind people have finding jobs," Burch says. "Maybe in the future, when I am blind, I will need a lot more help but it is important to be independent. I want a good job and a good life."

In addition to the workshops and panels, Lieutenant-Governor Lincoln Alexander will attend the opening reception Wednesday at Whitney Hall. On Thursday evening, deaf/blind people will go on a walking tour of the downtown area; on June 6, the City of Toronto will host a picnic for the delegates at Centre Island.

The grand finale will be a dinner-dance at the Delta Chelsea Inn on June 7. For more details, call Molly Saunders at 486-2511. Birthday honors for 100-year-old woman

Anna Lena Kandel, a resident at Baycrest Home for the Aged, will be 100 years old tomorrow.

She was among those honored last night at a Mazel Tov (good luck) celebration at Baycrest. And she was honored last Sunday by friends and family at a celebration at Temple Sinai.

Born in Philadelphia, she met and married Philip Kandel in 1905 and they moved to Toronto. She gave birth to six children: Harold, Bayla Panzer, both of Toronto; Dorothy Rabinowitz, of Philadelphia; Israel, of Summerside, P.E.I.; and Maurice and Joseph, both deceased. She has nine grandchildren and 15 great-grandchildren. Widowed at 64, she kept house and entertained until she was 97. She was secretary and later president of the Ladies Auxiliary of Synagogue Shomrai Shabbas, of which her father was one of the founders. She was secretary and then president of the Ladies Auxiliary of the Toronto Independent Benevolent Society. She also took an active part in the Mothers Auxiliary of the Jewish Boy Scouts. Financial advice offered to seniors

The latest federal budget contained several changes that affect almost every senior taxpayer.

Rae Marlatt, a financial planner with Eaton Bay Financial, will explain free of charge the parts of the budget that will affect seniors. He will also provide a free annunity-Registered Retirement Income Fund computer printout if you wish to know what income your Registered Retirement Savings Plan will bring. You can contact Marlatt at 789-6291, 9 a.m. to 6 p.m., Monday to Friday.

Age Of Reason is a column for and about those older than 50, appearing Monday, Thursday and Saturday. Write to Age Of Reason, Life Section, Toronto Star, One Yonge St., Toronto M5E 1E6, or phone 869-4848.

Toronto Star (ON)
FIN
ENTERTAINMENT, Friday, May 30, 1986 851 mots, p. D19

Three cooks in kitchen don't spoil the broth

Peter Tammearu

The delights and disappointments are roughly equal when you are constantly searching for new restaurants to review.

But when we stumble across a jewel like Vijay's International Restaurant, the journey seems worthwhile.

Tucked away in a small, rather woebegone nest of shops on what might be the absolutely least fashionable stretch of Queen St., this jewel is definitely a diamond in the rough.

The room is tiny and almost aggressively plain. The walls are covered with a few bits of thrift-shop art and the sort of panelling you find in suburban rec rooms. The principal decoration is a television set. (An episode of Hart To Hart and some all-star wrestling graced our two meals here.)

But the place is as friendly and charming as can be and serves rather good, interesting food. It's not a place to dress up for, but it is a place to eat.

The menu and the restaurant are international - African and Caribbean - in more ways than one. Owner Vivian Ene is a pleasant, gregarious man who comes from Nigeria and opened this restaurant two years ago. There are three cooks - an African, a Jamaican and one from Trinidad - and this doesn't spoil the broth because they have their own specialties.

The one from Trinidad prepares the rotis. A roti can contain most anything from potatoes ($2.43) or chicken ($3.04) to goat or shrimp. The curried filling is wrapped into a hefty packet of thin layers of a sort of whole-wheat crepe. Though much thinner, this brings to mind the taste and texture of pita bread. These are delicious though not very tidy to eat. A splash of incendiary hot sauce is a good idea.

The Jamaican cook concentrates on curries. And while beef and chicken are available, we chose goat curry ($5.33) because friends have told us it's a very traditional Jamaican dish.

Goat has a pleasant, not very strong flavor (a little like lamb) but with a rather dense, tough texture. The dish is not that hot (splash on some more sauce) and has the bland, green flavor of dull curry powder. We weren't that unhappy with it, but for our taste it was a little too tame.

The portions here are vast, Accompanying the curry was a huge mound of red beans and rice (more than two cups, I'm sure). There are good reasons for combining red beans and rice (nutritionally, something to do with amino acids and the way proteins are metabolized), but the best one is that they taste marvellous together - with the dusky, sandy taste of the beans fading into the slightly sticky blandness of the rice.

(Louis Armstrong used to sign his letters "red beans and ricely yours" and he obviously meant something very nice by it.)

Entrees are also accompanied by a small salad that is merely crisp and inoffensive.

Fried plaintain ($1), however, is a wonderful side dish. Imagine a cross between french fries and the dried banana chips you find in health food stores - hot and sweet and unusual.

Fried fish ($5.25) is rather difficult to eat. The chunks of whitefish are fried in a nice, spicy, crispy coating but contain a vast number of bones. Those who don't mind this know that the bones make the fish taste better than a fillet. Others will object.

The African cook tends to the stews. The oxtail stew ($5.61) has nice big chunks of meaty bones that are cooked in a good, rich gravy flavored with tomato sauce.

But the most interesting dish is (rather intriguingly, we thought) called egusi and fufu ($6.07). Be brave - this is something definitely worth trying.

This is an African dish and the egusi is a soupy stew made by boiling ground-up melon seeds and spinach in water and then stewing oxtails, beef and dried fish in this stock.

The flavor is not as foreign as the combination of ingredients sounds - but a distant, unidentifiable sweetness and the dank, grassy taste of the spinach mix with the meat to make something fascinating, the sort of taste you keep trying to place but can't quite.

Fufu (lovely word!) is made from semolina, mixed with boiling water, steamed and made into a white, round, pale, fat mound of doughy cake you dunk in the stew. This is a delight.

While the beverages include a selection of West Indian soft drinks and something called peanut punch ($1.31) - which is milk mixed with peanut butter and flavored with vanilla extract, and not half as bad as it sounds - beer is the best choice.

A vast meal (ordered for review purposes, you understand) with two beers cost $28.82, with tax and tip; another large meal, with no beer, cost $21.51. The average dinner for two will tend toward the latter price. * Open mouth, insert typewiter: In last week's review of The Trillium, I inadvertantly - and inexplicably - wrote escargots when I meant mussels. My apologies to all bivalves, gastropods and readers.

Toronto Star (ON)
FIN
NEWS, Friday, May 30, 1986 503 mots, p. A19

Table cleaned before outbreak, inquest told

Paula Adamick Special to The Star

LONDON, ONT. - LONDON, Ont. - A cook at the London Extendicare nursing home where 20 people died from an outbreak of diarrhea last fall insists she cleaned and sanitized a table before preparing sandwiches the day the food poisoning incident probably occured.

Testifying yesterday at the inquest into 21 deaths from the outbreak, Amanda Brown, a cook at the home for the past 10 years, said she always wipes the wooden table with a bleach solution before preparing sandwiches. This is done to kill any hazardous organism that may be lurking on the surface, the inquest heard.

Twenty Extendicare residents and one from the Sun Haven nursing home in nearby Lambeth died between Sept. 13 and Oct. 16.

From veal patties

Dr. Anne Carter, an epidemiologist who investigated the outbreak last fall, said earlier that the epidemic may have been started by ice particles and bits of meat from veal patties, possibly contaminated with the bacteria. The particles may have splattered on the table while the patties were being pried apart by another kitchen worker, Linda McNeilly, the evening of Sept. 4, Carter said, and proliferated during the night.

The deadly bacteria may then have been smeared over the table and absorbed by the sandwich bread that was laid out on the table the next morning.

Carter also speculated that Brown, who admitted to being sick with diarrhea earlier, may have inadvertently contaminated the table after using the washroom.

Brown told the inquest she had diarrhea early in August and not on Sept. 1, as Carter had said. Brown said she had been sick only one day with loose, non-bloody stools.

Brown said that she used a water and bleach solution to sanitize the table but did not use detergent to clean it first.

'Used damp cloth'

Dr. Steven Styliadis, an expert in food-borne diseases, testified earlier that merely wiping the countertops with bleach soulution would not kill the E.coli organisims if the surface had not been cleaned first with a detergent soulution. Carter said that McNeilly told her that Brown would have likely washed the table only with a damp cloth without using bleach.

Brown, who said she received one hour of sanitation training at the home about four years earlier, also testified that she made only ham and cheese sandwiches before McNeilly arrived at 10.30 am on Sept. 5.

Brown said that after her last interview with Carter last fall, she did not speak to anyone about the events of Sept. 5 except, "maybe my lawyer."

McNeilly then told the inquest that she (McNeilly) probably had not cleaned the wooden table after prying the veal patties apart on a cookie sheet the night before because the table didn't seem soiled.

McNeilly said she vaguely remembers making two loaves of sandwiches the morning of Sept. 5 with turkey that Brown had sliced.

McNeilly said the cleaning and sanitizing was always done with a solution she made herself by pouring some bleach into a bottle of water.

Toronto Star (ON)
SA1
MAGAZINE, Saturday, May 31, 1986 3216 mots, p. M1

My life with Andrei Sakharov

Yelena Bonner

During my five-month visit to America, there have been many receptions, lunches, dinners and serious conversations about my husband Andrei Sakharov and his ordeal. The questions vary, but sometimes it is abundantly clear that the questioner knows nothing about him. The questioner doesn't even know why he came to ask his question. Everyone was coming, so he came, too.

It's that way back home in Russia, when you see a line in the street. That means something has been put out for sale, so you get in line, too. You don't know what they're selling. And the people ahead of you don't, either. It doesn't matter, you'll figure it out later.

But even friends who know quite a lot about Andrei ask: "Who takes care of Andrei while you are here?"

No one. He is alone. Alone. He cleans up, mops the floor in the kitchen, does the laundry. He goes to the store, buys food, brings it home and cooks it. He eats alone, then washes the dishes.

"Does he really know how to manage?"

Yes, he knows. And it does not bother him. He does not think that household chores divert him from "eternal" and "immortal" matters. He respects such tasks and is willing to help even when I am home, sometimes snatching work right out of my hands. It is, in fact, important to understand his attitudes toward such things. It resembles his attitudes toward people. Just as there are no little people or unimportant lives, there is no insignificant work.

He gets annoyed when someone asks: "Andrei Dmitrievich, you are such a great man, you need peace and quiet. Why should you risk your health going on hunger strikes for Liza and Elena and Bukovsky and Ogurtsov and Moroz (Soviet dissidents)?" He finds it difficult to reply to people who do not understand the roots of his behavior.

Sometimes people have asked him: "Why bother writing about some Jew who would like to emigrate?" Such questions he finds offensive and he is puzzled that people who have met him do not know him at all.

He approaches household matters and everyday life with the same simplicity and respect as he does people. But it is difficult for him to be alone. He does not have time for everything he wants to do. Things require much more effort than they do in America. Sometimes he lacks the physical strength to cope.

"And when you were living alone, was your life like that too?"

"Yes, just like that."

"How did you manage if you needed six cardiac bypasses?"

I managed. I did what I could. Two years ago I could not wash the windows before I sealed them for the winter. I washed them last summer, but I was feeling worse again in the fall, so over the winter they were dirty. I have money to pay a window cleaner, but I am forbidden to have contacts with people.

One day my television set broke down. I found the telephone number of a repair shop in the phone book and went outside to call. I did not have to look too far for a pay phone. The first two were out of order, but the third was working.

I was still dialing the number when my secret service escort (or KGB agent - I don't know what to call him in order to avoid being accused of slander) pulled open the door and held down the button. He chewed me out, saying I knew very well that I was not allowed to use the telephone. Then he agreed to tell his boss that I needed a television repairman. Two days later the policeman who stands guard at our door politely told me: "The repairman is coming tomorrow."

"Why did you have to go to a pay phone? Can't you call from your house?"

We have no phone in our apartment. Academician Sakharov has been living in Gorky for six years without a telephone. There have been times when I needed urgent medical assistance, not a television repairman. Andrei would have to run outside, even in freezing weather, to look for a phone booth. In winter, still fewer work properly. But now he is alone, and I don't know what would happen in case of a medical emergency.

In Soviet-made films shown in the West, Andrei speaks quite a bit on the phone. It is a deliberate attempt to convince the audience that he has a telephone. While I have been in America, they allow us the luxury of speaking to each other. Andrei is summoned to a telephone centre, but not the usual one for international calls. Post Office 107 is specially equipped with a hidden camera, and the films have demonstrated how easily, with no regard for the law, they listen to and record conversations between a husband and wife.

I don't know who makes the movies, but I think the sequences exposing our family affairs to the whole world are anti-Soviet. In any democratic country, where the law protects the individual and not the state, Andrei and I would win a court case against the anonymous Peeping Toms who direct the films and the government officials who authorize them. Remember Watergate. A president was forced to resign because of wiretapping.

"Do you listen to the radio?"

Yes, we do. In order to tune in, we travel to the extreme edge of town, to the racetrack or to the cemetery. There we can pick up some Western stations. It isn't bad in spring and summer, but it is cold and windy in winter. The days are short; we don't like to drive at night because the roads are often not clear - you can see that in one of the films the authorities made - and they are slippery. So we seldom listen to the radio in winter.

"Why don't you listen at home?"

Because it is jammed. In our house, or at least in our apartment, since I don't know about the rest of our 10-story building, some device has been installed which prevents us from listening to the radio, which interferes with our television reception and also with our phonograph. The jamming occurs around the clock. We have tested it morning, afternoon, evening and night.

"Is it harmful for your health?"

Andrei has thought abut this and does not know. I don't understand such things at all.

"Can you read newspapers and magazines?"

All the Soviet ones we want. The Western magazines which we had managed to collect over four years, among them issues of Newsweek, Time, Paris Match, U. S. News and World Report, were all taken during the search of May 8, 1984. They have not been returned, nor have our clippings from Western newspapers. Even our Soviet press clippings were confiscated.

"What else do you read?"

Andrei does not read a lot - I am speaking about belles lettres where he usually follows my recommendations. He spends more time on scientific journals and reprints. I read a great deal, mostly Soviet intellectual magazines, both fiction and non-fiction. They contain much that is interesting. I also read books.

While I was able to go back and forth between Moscow and Gorky, I would get English and American detective stories. My English is not up to more serious reading, but I am quite able to understand my favorite heroes, Nero Wolfe and his sidekick Archie the ladies' man. I also read Agatha Christie and John le Carr (difficult for me), among others. Occasionally, Andrei also reads English mysteries.

"Where do you get the Russian books and magazines? Do you buy them?"

Some newspapers we simply buy. We have yearly subscriptions for most of the literary journals and the newspapers. Subscribing is rather complicated in the Soviet Union, because many publications are "limited." That means that there is a ceiling on subscriptions and very few copies ever appear on sale.

This may seem astonishing to people in the West - there are willing customers who cannot buy what they want, but that's the way it is. I don't know if there is any other explanation for the limits besides the paper shortage, but often the limits are on the most popular publications. There is also a shortage of books that people would want to buy.

Andrei Dmitrievich and I have no problem getting subscriptions, and we can order practically anything we want, with the exception of the magazines of America and England. That is because I am a war veteran, and war veterans may subscribe to whatever they desire without worrying about limits. All I have to do is show my papers and pay for the entire year. For 1986 I spent nearly 500 rubles on subscriptions - and by Soviet standards, especially bearing in mind the low prices of our publications, that is a lot of money. As the saying goes, "Read until you can't stand it."

We have no problems with obtaining books, either. As long as Andrei Dmitrievich is an academician, he may order many of the books published in the Soviet Union from the Academic Bookstore in Moscow. In the past, we used to go there every month, and what a pleasure it is to dig around in books! The two of us were like Karl Marx, who when asked, "What is your favorite pastime?" replied: "Digging around in books."

Now we order books from the Academic Book catalogue and receive them by mail. That's less exciting. And for some reason, the best books often don't reach us. On the average, we order 25 to 30 rubles' worth of books a month. Books and magazines are the luxury of our life, just as they had been in my life before I met Sakharov.

Besides the things necessary for everyday living, we have made few purchases in our years together. In Moscow we did not buy any furniture except for some things for the kitchen and the bed we slept in. In Gorky, I bought a desk, a book shelf, a table and a few table lamps. We have not purchased a single carpet or crystal objet d'art (material, albeit superficial, indicators of lifestyle in our society).

And we're not overly extravagant in terms of clothing, either. Look how far the question of reading material has taken me. But I think that the reader, interested in much or even in everything about Andrei Dmitrievich, will forgive me.

"What is the food situation in Gorky?"

It's not catastrophic and probably very much the way it is in any Soviet city other than Moscow or Leningrad. I will simply list what there is in the stores - not even in stores in general, but in the one where we shop. It is located two or three blocks from us, perhaps a bit more. The return trip is uphill, and carrying groceries is too much for me since my heart attack. So I drive to the store. Andrei usually walks.

The grocery store always has sugar, tea (very poor quality), salt, some sort of cookies, rice, vegetable oil, several types of candy, semolina and sometimes other grains and macaroni, but there has not been any buckwheat in the last six years. There is no butter, they do have margarine, sometimes cheese, almost always eggs. As for other food products - meat, chicken, sausage, fish - when they appear, so do long lines.

The dairy store almost always has milk and yogurt in the mornings, and often has cottage cheese and sour cream and sometimes regular cheese. The vegetable store sells potatoes, carrots and beets, and very rarely squash or cauliflower. Apples, grapes and other fruits create very long lines - especially for bananas or oranges. There are always juices.

The bakery has bread, black and white, during the day, but runs out in the evening, especially on Fridays, when people shop for their weekend trips to the country.

There is also a wine and vodka shop. They don't always have vodka and long lines form when it's on sale. As a war veteran, I can shop without standing in line, simply by showing my papers. I sometimes use that right, especially to buy cottage cheese or fruit.

Once I used it to purchase vodka. In the summer of 1985 I had lost weight drastically and developed abscesses under my arm. Concerned that the infection might spread, I decided to disinfect the skin thoroughly. Neither alcohol-saturated pads nor alcohol is available, so I went to buy some vodka. I picked the wrong day, a Friday, and the line was long.

I took out my papers and people let me through to the front of the line. I asked for a bottle and then for two, it would save me a trip if the infection spread. When I came out of the store, a bottle of vodka in each hand, my KGB escort said, "Elena Gaeorgiyevna, you don't use to drink, did you?"

"You'd drive anyone to drink."

I don't know whether he believed I had taken to drink or not. But this was during the gloomiest days of June, 1985.

Gorky has several outdoor farmers' markets. On the average, the prices are three times what they are in the stores and for some items even higher. For instance, meat in the store costs 2 rubles a kilogram and between 6 and 8 rubles at the market. Potatoes in the store are 10 kopeks a kilogram and 30 to 50 kopeks in the market. Cottage cheese is 1 ruble at the store and 4 to 5 rubles in the market. To all intents and purposes, berries and certain fruits and vegetables exist only at the markets.

In the winter, the selection is very poor and in order to get anything at all, you must arrive before eight in the morning. I always oversleep. In the summer, the market is much more festive - there are flowers, berries and colorful fruits, primarily from the southern republics.

But the prices are horrifying. On a television program for New Year's Eve 1985, one of our comics joked that the Division for Combatting Embezzlement of Socialist Property would do well by arresting anyone shopping for melons or pears at the market; they would never go wrong, because no one can afford them on his salary alone. That's an exaggeration, of course, but there is a grain of truth in it, even though I see many shoppers at the markets.

Once again, my status as a veteran of the Great Patriotic War (World War II) allows us not to worry too much about groceries. Every city has special stores for this category of people. When I was exiled, I requested that I be put on the eligibility list of one of these stores. Before that, I used to bring almost all of our groceries from Moscow. Once I was assigned, we visited the special store twice a month to pick up our allotments.

Each allotment includes 1.5 kilograms of meat, one chicken, 1 kilogram of fish, buckwheat groats, peas, mayonnaise, 600 grams of butter, canned goods and a half kilogram of cheese. That food order really helps us out especially in winter.

As I said, we used to go twice a month. But it was a form of social contact - with other customers, with the salespeople - and so we were forbidden to visit the store. Now the order is delivered to our apartment. Unfortunately, the privileges accorded veterans of the Great Patriotic War are not extended to other handicapped people who could use this sort of help to alleviate the hardships of their life.

One of the most frequent questions: "In the past, Andrei Dmitrievich did not want to emigrate. What is his attitude now?"

It seems to me that as soon as Andrei began to have contacts with journalists in 1972, they started asking this question. We were living on Chkalov Street, never suspecting that we would wind up in Gorky. Andrei would reply in a few words, most often in one brief sentence: "I don't discuss hypothetical situations."

In 1973 he received his first invitation to spend a year at Princeton University as a visiting professor. He accepted with thanks, but said he was not ready to emigrate and he was not preparing to do so. He added that he did not consider emigration possible for himself and gave several reasons why.

This conversation was not reported accurately by the correspondent who discussed the invitation with him; the second half was simply omitted. To the best of my recollection, Andrei did not make any official attempt to go to Princeton.

When he received the Nobel Prize, he applied to the Office of Visas and Registration (OVIR) for a visa and was refused.

In 1977 he accepted an invitation to attend the AFL-CIO convention in America, although he did not reach OVIR in the application process. The Academy of Sciences did not issue one of the needed documents so it was impossible to proceed.

In early 1983, Andrei received an invitation from the Norwegian government to take up permanent residence in Norway. The invitation was sent to the behest of the Norwegian parliament and all of the parties voted for it. Andrei replied to the invitation with the following letter:

"To: The Norwegian Government

"I accept with gratitude the invitation of the Norwegian government to move with my family to Norway for permanent residence. Any possibility for my departure from the Soviet Union depends on the decision of the Soviet authorities. I was earlier (1975 and 1977) denied permission to take trips abroad and reference was made to the secret character of my work until July 1968. I hope you will ask the authorities about the possibility of my departure at this time.

"In the case of a refusal, I hope the Norwegian government will support the following request which is of vital importance for our family. In September, 1982, my wife Yelena Bonner submitted an application to travel to Italy for ophthalmological treatment including possible eye surgery. Her eye disease is the result of a concussion she suffered at the front during World War II. Because of the special conditions under which we live, medical treatment in the U.S.S.R is not possible . . .

"Respectfully,

"Andrei Sakharov"

"What is your attitude toward the reports that your husband will be exchanged soon?"

My attitude is negative, not toward an exchange but toward the reports. I consider them disinformation. I think the story about an exchange on May 18 appeared in the press to make people forget that May 21 will be Andrei Dmitrievich's 65th birthday and to deter the kind of open and solemn ceremonies that have marked that day in past years.

"Are you planning to return to the Soviet Union and, if so, when?"

I am planning to return and have even drawn up a list of the things I should buy, although I have not yet made the actual purchases. I expect to fly back toward the end of May. * Yelena Bonner's article, translated from Russian by Alexander Cook, is the first of a two-part series. Next week she will discuss her views of America.

Toronto Star (ON)
SA1
MAGAZINE, Saturday, May 31, 1986 1757 mots, p. M3

Rosedale stroll an eye-catcher

Donald Jones

IT is one of the oldest and most beautiful parts of Toronto but few tourists ever venture on their own inside Rosedale. Even Torontonians who can find their way through every other part of Toronto, rarely attempt a shortcut through the streets of Rosedale. To almost everyone, Rosedale is a maze of streets that frequently end at the edge of a ravine and one of the famous legends of Rosedale is the story of a new postman who turned east instead of

west on South Dr. and was never seen again. To many people, Rosedale is an unknown place. It is often described in Canadian travel books as an area crowded with many of this century's most beautiful homes and it has been forgotten that many of its most striking homes date back to an earlier century and the story behind the name Rosedale is one of the most romantic tales of old Toronto.

In 1824, the young 25-year-old William B. Jarvis, bought a house on the northern outskirts of the town on a hill overlooking a wide valley. Three years later, when he had been appointed sheriff of the Home District, he brought his bride-to-be to see the house where she would live. It was spring and the valley was covered with wild roses and as all biographers of the Jarvis family have recorded, when Mary Powell arrived at the house and looked for the first time across the valley, she turned to Jarvis and said there could be only one perfect name for their home, Rosedale.

Boom period

In the 1850s, when Canada entered its first great railway boom period, the waterfront of Toronto became crowded with factories and railway yards and many families began moving to the suburbs. In 1854, Sheriff Jarvis decided to subdivide his estate into a residential area but its streets would not be laid out in the same checkerboard, gridiron pattern as the rest of Toronto. The natural beauty of the area would be preserved and streets would follow the valleys and curve around the hills. Every lot would have enough land for large gardens and as the streets began to fill with homes the area became known as "Canada's First Garden Suburb" but it soon took its permanent name from its oldest and most historic house and the entire district was called Rosedale.

Despite the myths that have been written about it, Rosedale was never designed for only the wealthiest families of old Toronto. Many of Canada's first millionaires did build their homes here but, in the words of William Greer of the Toronto Historical Board, the people who moved into Rosedale were as varied as the style of architecture they chose for their homes. Almost from the very beginning there was a village-like atmosphere to the area. Unlike the mansions in many capital cities of Europe, even the grandest houses of Rosedale were rarely hidden behind walls.

Most of the original families knew each other and because of the beauty of the area generations of those families have continued to live here. In William Greer's view, one of the great unifying features of Rosedale is that, despite the enormous size of many of the homes, it is almost impossible to find a single main entranceway that could be described as ostentatious. Front doorways usually open directly onto the street with handsome porches or large verandas that serve as a kind of architectural "welcoming sign" among neighbors. Above the street level there is often a procession of turrets and towers, affectionately known as "The Follies Of Rosedale," and at times the views seem like gigantic stage sets. There is so much architectural beauty that it is often forgotten that many of the most historic homes and landmarks of old Toronto are also here. Few are marked but many of the most important can be easily found in the oldest part of Rosedale. Simply walk one block east of the corner of Yonge and Bloor Sts., turn north on Park Rd. and the first street you reach after you cross the Rosedale Valley Road is Rosedale Rd. where the story of Rosedale began.

Nice discovery

Walk up the road and when it winds east, continue north along the original ridge of the hill on a newer street called Cluny Dr. and at 9 Cluny Dr. you will discover a historical plaque. In 1984, as one of the events to commemorate Toronto's 150th anniversary, Elizabeth Vickers and other members of the South Rosedale Ratepayers' Association led the campaign to have this site properly marked; and on an afternoon in that sesquicentennial year, the Toronto Historical Board placed one of its plaques in front of this house to mark the site of the original Jarvis home called Rosedale that had been demolished by a land developer in 1905. If you continue walking north on Cluny Dr. the large and rambling house at No. 37 was once the home of David Hanna, the young ticket clerk from Scotland who became one of the most heroic and legendary figures in the story of the Canadian railways. He set the route for thousands of miles of railway tracks and it was said that the men in his construction gangs often willingly risked their lives for him. Shortly after the end of World War I, when the Canadian government decided to establish its own railway, the man chosen to be the first president of the new Canadian National Railways was Hanna. Turn right on Crescent Rd. and the house at 60 Crescent Rd. was the home of the 24-year-old Charles Wright who was one of the youngest heroes of Capt. Scott's race to the South Pole in the winter of 1911. In the years immediately following World War I, the man who had built Casa Loma lost most of his fortune and had to abandon his famous castle on the hill; but he had not lost his entire fortune and in the 1920s the attractive ivy-covered house at 78 Crescent Rd. became Sir Henry Pellatt's new home.

If you now turn and walk south on Rosedale Rd., notice especially the houses at 34, 39, 41, 43, 45 and 47 Rosedale Rd. All have been identified by the Toronto Historical Board as homes that are a part of the architectural heritage of this city. Continue walking south on Rosedale Rd. and turn left when you reach Avondale Rd. and follow it south to Park Rd. At 115 Park Rd. you will see the house that Ernest MacMillan designed for himself in 1931. He had been born in Mimico and grew up in Cabbagetown and in 1931 he had been appointed the new conductor of the Toronto Symphony Orchestra. It was MacMillan who first made the orchestra one of the world's most acclaimed orchestras and in 1935 he was the first Canadian to be awarded a knighthood for his service to music.

One block north, at the top of a small hill, stands the great house once known as Lorne Hall. It was built in 1876 by William Davies for his family and was named in honor of the Marquis of Lorne, one of Canada's most admired governors-general. Hundreds of myths have been written about why Toronto was originally called Hogtown but the truth is one of the great success stories of old Toronto and it is largely the story of Davies. He became the most successful pioneer in his field and was known as "Canada's First Meat Packer." In the early 1900s, it was the quality of his products that made Canadian bacon famous throughout Europe. And it was the tens of thousands of hogs that were brought in an almost endless line of freight trains to the meat packing plants of William Davies that soon had the entire country referring to Toronto as "The Hogtown Of Canada."

Artistic landmark

To all artists, one of the most important landmarks of Rosedale is a small and seemingly undistinguished red brick building in the Rosedale Valley a few yards east of Yonge St. and directly across the valley from the site of the original house called Rosedale. It was built in 1913 and designed by one of the foremost Toronto architects of the day, Eden Smith, and was built almost entirely with the money of a wealthy young artist from Brantford, Lawren Harris, who had recently moved to this city. It was Harris' belief that Canada would never develop its own school of distinctively Canadian painters until there was a place where they could meet and work together. When this building of artists' studios was completed, Harris invited many of the artists he most admired to live and work here. In 1920, six of them joined with Harris and formed one of the most famous groups of painters in the history of Canadian art and this building in the Rosedale Valley became the celebrated Studio Building of the Group Of Seven.

Rosedale Walking Tour

Beginning this spring, join Donald Jones for "A Festival Of Walking Tours" of old Toronto.

Sunday, June 8, 2 p.m. "A Grand Tour Of The Stately Homes Of Rosedale." Highlights of the tour include all of the houses featured in today's article plus many of the mansions of the Rosedale of the 1860s and 1870s. The tour will start and end in the small park at the corner of Park Rd. and the Rosedale Valley Rd. It's easy to reach; simply walk one block east of the corner of Bloor and Yonge Sts., then walk north on Park Rd. a few short blocks into the Rosedale Valley where the tour will begin.

NOTE: Raindate: In the event of rain, the tour will take place on Sunday, June 15 at 2 p.m.

Tuesday, July 1, 3 p.m. "A Special And Musical 'Canada Day' Tour"

The tour will begin at one of the most historic places in Canada: The home of Sir John A. Macdonald, Canada's first prime minister and the "Founder Of Canada," 63 St. George St., two blocks north of College St. Highlights include the homes of many of the most famous figures in Canadian history plus the band of the Royal Regiment of Canada as your escort.

Sunday, July 13, 2 p.m. "A Tour Of Royal Victorian Toronto"

Begins on stage inside Roy Thomson Hall. Full details will appear here in future weeks. All tours are free and no tickets are required. The total walking distance for each tour will be only a few short blocks.

Toronto Star (ON)
SA1
STARWEEK, Saturday, May 31, 1986 843 mots, p. S73

During this six-hour-plus dinner charming Cheryl Wilson had her fill of phyllo and fun at Summers in the Beach

Brent Thrall

When Summers first opened in the Beach(es), it became the darling of the "Let's do lunch" set. It was pink and pretty, located in an old bank and had an interesting menu. It got good reviews and became one of the places to eat in the east end. But is it still worth a visit?

Actress Cheryl Wilson has chosen Summers because it is her favorite restaurant. She walks in looking like a movie star should - blond hair, perfect skin, stately carriage (a gentlemanly way of saying terrific figure) and a killer smile.

I'm at a loss for words for at least 30 seconds. Then she begins to talk and I begin to talk and we talk on. A note here: We met at 7 p.m. We left the restaurant at 1:30 a.m. We had two liqueurs each, which is my way of explaining to my editor why the bill was so high.

The wine list has about 24 choices, priced from $15 to $46 a bottle. The waitress suggests a special wine of the day. It is an Australian Chardonnay (Killawara) at $24 a bottle. We order it, find it acceptable.

Summers still looks good. It is at that age at which, were it not maintained, it could look shabby. It doesn't. There is still a lot of care and money being spent on the restaurant. This bodes well for our meal.

Cheryl, who has hosted Just Kidding, is really interested in children and is the national spokesman for The Children's Wish Foundation. She is also spokesman for The Addiction Research Foundation and does puppet shows at Sick Children's Hospital.

She orders the cream of broccoli soup and I order the chevre cheese and bacon in phyllo with wilted spinach. The forks and spoons fly as we sample each other's appetizer choice.

I think the soup has a slightly burned taste.

"No!" she insists. "Absolutely not!" Hmmm.

My appetizer is good and nicely presented.

We talk about the menu. "This is the third meal I've been here for and it is the best," she says. "The second was so-so. Don't print that! But the staff is involved in the menu and they take a personal pride and interest in it so it works much better."

Next up is a warm salad with grilled lamb and a balsamic dressing.

By this time we are chatting away like a house on fire and by the time we get to the salad, it has cooled down. The lamb tastes and looks wonderful - pink in the middle and dark on the outside.

I have the mussel soup with a lightly curried cream and vegetables. It's tasty, but a lighter hand is needed with the curry powder.

Cheryl has been busy shooting Oklahoma Smugglers, a comedy feature. "Wonderful cast and crew," she says. "We have a party every Saturday night and the whole thing is fun."

We linger before ordering our entree. Cheryl selects the pork tenderloin baked in phyllo dough with spinach, apples and currants in a mustard seed sauce.

I order the special, fish, also in phyllo.

In both cases, the phyllo on our entrees is overdone and tough. In fact, although the taste is there, both entrees are overdone. The phyllo on my fish is blackened in one corner. Once you get past the phyllo, the fish is moist and the sauce is light.

The sauce on the pork tenderloin is a perfect complement to the meat.

The veggies? Well, you have to understand that Cheryl is loving every minute of dinner and her enthusiasm for the restaurant and the food begins almost to convince me that I am imagining things. But wait! The veggies are a disappointment. The potatoes are mushy, the carrots and beets are dried out.

We talk about a hundred things - her soon-to-be-released movie Guard Dog, making it in showbusiness in Toronto, running (she does four miles a day with weights), and on and on.

The restaurant begins to clear out. Cheryl passes on dessert, but I order the lemon strawberry dream cake. Who could resist with a name like that? It is a series of mousse and sponge layers with a topping of strawberry puree that has a little too much gelatin in it. The contrast is too great and I am not impressed.

We order another liqueur and the coffee keeps on coming. We keep on talking. Some nights should never end. In retrospect, Summers is not as good as it was, but to be fair, by the time you read this, it will have a new menu reflecting the specialties and abilities of a new chef. On my visit, the restaurant is merely good; it might yet become great.

Summers, 1958 Queen St. E., 690-1923. Wheelchair accessible. All major cards. Our lengthy dinner for two with a bottle of wine and two liqueurs each, with tip, cost $120.

- Brent Thrall

Toronto Star (ON)
SA1
MAGAZINE, Saturday, May 31, 1986 744 mots, p. M2

Getting caught may be the greatest crime of all

H. Gordon Green

ONE of the fringe benefits of being a writer is that he is continually being asked to give a speech of some sort. Which, I think, is not necessarily a tribute to his intellectual stature. More probably whoever signs him up for the job does so knowing that writers, being forever hungry, will seldom argue about the fee suggested so long as it goes with a good meal.

Anyhow one afternoon recently I had the honor of being asked to speak to a group of urban churchwomen. My topic doesn't particularly matter here, but the good women who had invited me have long been distinguished for their quiet piety; the affair was very, very proper in spite of its friendliness, and the meeting itself was held in one of our most luxurious hotels.

It was, in short, about the worst place in the world to make a faux pas, and that is almost what I did. For as I was fidgeting at the front table waiting for madam chairman and her aides-de-camp to set the other business in order before introducing me, I happened to pull out a handkerchief. My best of wives had outfitted me for the occasion and the hanky was fresh, white and well ironed. It was only when I opened it out and noticed the peculiar monogram on it that I began to feel uncomfortable. For there, in round black letters designed for all the world to see and take warning, was the stamp of one of Canada's largest and best known penal institutions.

It took me a minute or two of blushing thought to reason out what had happened, and then I remembered that a weekend guest at our house lately had at one time served as a guard in that same institution. Obviously, the offensive hanky which had somehow got into our laundry basket had come from him. How he got it, I am not quite sure, because I did not suppose that a penal institution would brand the clothing of its officials as well as that of its inmates. Perhaps it had been "borrowed" from one of the criminals!

But as I sat there wondering if the good women had noticed the monogram on my handkerchief, I began to think of how little difference there sometimes seems to be between those of us who are considered good citizens and those of us who are locked up in the vicinity of a government rock pile. Here was myself, for instance, just now collecting my wits to address a woman's uplift society, a fact which in itself must have testified to my reputation. And yet as I thought back over the secret places of my own personal history, I had to admit that there had been times which might - under strict legal interpretation - have tangled me in the toils of the law had there happened to have been a policeman peering over my shoulder at the appropriate moment.

Nor could I help but wonder how many of the fine ladies who sat before me could claim a record that would be entirely beyond legal reproach. How many of them had never, never succumbed to the urge to get some foreign-bought object past the customs? How many had never, never failed to be anything but absolutely honest with the government at tax time? How many had never, never relished a cut of meat which some old skinflint of a grocer had somehow forgotten to charge them for?

At the University of Indiana in Bloomington, there is a celebrated professor in the School of Social Studies who commences each of his courses by requiring every student in the class to write down all of those incidents in his life, which, had it been discovered by the right person, would have been punishable by law. Graciously, the professor requests that all signatures be omitted when the assignments are turned in.

The results are always a bit breathtaking, and in at least one class over 90 per cent admitted that they had at one time or other been guilty of an offence serious enough to have netted them a jail sentence! I don't think that the venerable professor's intention was to establish the essential depravity of the modern American. I think he merely used this interesting device to prove the age-tested formula that reputation equals character minus what you get caught at.

Toronto Star (ON)
SA1
MAGAZINE, Saturday, May 31, 1986 917 mots, p. M3

Why termites are really a gas

Robert Ebisch Special to The Star

AFTER one of the legs of your sundeck has collapsed, spilling your dinner party onto the lawn, you may well swell with pride to know that you have been honored by the attentions of one of nature's most awe-inspiring organisms. Or, more likely, you will swell with revulsion and call in the exterminator.

A sense of awe about termites is not instinctive in the human species. Often incorrectly identified as "white ants," they are small organisms of a sickly, even repulsive appearance - white, soft-bodied, blind, looking as much like grubs or maggots as they do ants. They are, in fact, more closely related to cockroaches and grasshoppers, and are the most primitive of social insects, having evolved from the ancestors of modern cockroaches some 150 million years ago.

Yet some scientists believe that the methane gas emitted by the digestive processes of these tiny, relatively insignificant creatures could have a major impact on human life long into the future.

Because they dwell in the soil, termites are most active during warm weather, beginning with their mating flights - where the reproductive males and females fly out to begin new nests - in March and April. A single queen can lay 60,000 eggs in a day.

Eating anything that contains cellulose, termites damage the wood of houses, destroy books and furniture and injure sugar cane and orange trees. They make more trouble in the United States than fire, causing an estimated $750 million in property and crop damage each year, says Ray Beal, a scientist with the U.S. Department of Agriculture Forest Service in Gulfport, Mississippi. "But that's only the damage that's found," Beal says. "Most of it, you don't know about. Your house may be getting termite damage right now."

Of the some 2,400 species of termite found on the planet, only about 40 are present in North America. Ninety-five percent of the species dwell in warm tropical regions such as Africa, Australia and the Amazon Basin of South America. In the U.S., termites concentrate mainly across the southeast from Texas to the Atlantic Ocean, but populations exist in surprising numbers in unsuspected places. The older parts of Toronto, for instance, has a large infestation. In one study, termites beneath a pasture near Houston were estimated to exceed the weight of the cattle above, and the farther south one goes, the more numerous they get.

In the tropics where termites thrive the most, some researchers think their numbers may be increasing as human beings cut down the rain forests that have blanketed that portion of the Earth for millions of years. What termites consume, they convert mostly to gas, and these researchers argue - ridiculous as it seems - that termite gas could raise the temperature of the Earth's atmosphere in the coming decades.

"The tropics are changing fast," said Patrick Zimmerman, a scientist at the National Center for Atmospheric Research (NCAR) in Boulder, Colorado. "An area the size of Connecticut is being cleared each year. It's burned to increase cattle-grazing, for slash-and-burn agriculture. The important thing to note is all of the 'slash.' They can't move the big logs and they don't burn very well, so it's all left lying there."

Where once a living forest grew, all this dead wood is meat and potatoes for termites.

"Termites may break down as much as a third of all the carbon that is fixed by green plants on land, and they do it efficiently," Zimmerman said. "Humans can't break down the cellulose or lignins in wood, but termites can. They break down compounds in the soil that are very difficult to break down, kind of like if a human were to try and get some energy out of eating the handle off a fry pan. They end up making a living off of something nobody else wants, and that's one reason why they're so successful."

Much of what termites eat, they give off as methane. Strangely enough, scientists have recently discovered that methane concentration in the atmosphere has doubled over the past century. Methane causes a "greenhouse effect" in the atmosphere by absorbing heat from the Earth's surface that would otherwise escape into space.

Calculations suggest that the doubling of methane in the atmosphere may already have raised the planet's average temperature by nearly one degree Farenheit, which seems as insignificant as the termite until one recalls that decreases of four degrees in the past have been sufficient to bring on an ice age.

Now direct measurements of the atmosphere have shown that methane is increasing more rapidly than ever before, at up to two percent per year since the late 1970s.

Until quite recently, the majority of blame for the greenhouse effect had been placed on carbon dioxide from the burning of fossil fuels, which, projections have suggested, could raise the Earth's temperature as much as nine degrees Farenheit by the year 2100. Such an increase, some believe, could shift agricultural patterns to the north, turning tundra into farmland and farmland into desert, melting the polar ice caps and raising the levels of the oceans.

Today, however, researchers believe that some 20 to 30 other gases, known as "trace gases" because their concentrations are so much less than that of carbon dioxide, actually have a cumulative effect equal to that of carbon dioxide. And methane, second in concentration only to carbon dioxide, is regarded as the largest single trace gas contributor to the effect.

Toronto Star (ON)
SA1
MAGAZINE, Saturday, May 31, 1986 1293 mots, p. M2

Half a wit's better than none in Hyde Park

Ben Wicks

HYDE PARK CORNER, London - By Ben Wicks

HYDE PARK CORNER, London -The most famous meeting place in the world was going at full blast as the various speakers delivered their messages and in return, got back some of the wittiest verbal abuse to be heard anywhere.

He stood off to one side, one foot resting on a large empty wooden box.

"Wanna borrow a box, mister? Only a pound."

I smiled. "How old are you?"

"Fifteen."

"So if I give you a pound and take the box, what am I supposed to do with it?"

"Stand on it, a-course."

I turned and looked at the other speakers. It was tempting.

I'd always harboured a secret yearning to deliver a speech. To witness the roar of the crowd, to experience the screams of adulation, to bang a fist on the rostrum and hear the chants of a million people as they scream the name "Wicks, Wicks, Wicks."

"I'll take it." I blurted out the words and handed over the one pound note.

"Don't ferget ta bring it back in an hour."

There were five speakers. Well spread out to avoid the mixing of the various audiences. I picked a spot in a quiet corner of the park and stood listening to the others.

The largest crowd had gathered around a little old man who was advocating that all meat in England be banned since it was, by his thinking, the cause of a dangerous upsurge in crimes of passion. Obviously sex as a topic was a guaranteed winner.

I stepped up on the box. My lips had suddenly become dry. A recent survey had found that of all the fears of humans the number one was public speaking. I could believe it. I was glad of the rolled-up umbrella that I was carrying. It at least gave me something to do with my hands. I took a deep breath and started.

"I am sick of you reporters following me around everywhere," I screamed it out and pointed my umbrella at a scruffily dressed youth shuffling by. He turned.

"Who, me?"

"Yes you!" I yelled. "Don't pretend that you're not from Fleet Street."

At the mention of the famous newspaper street heads began to turn.

Encouraged I poked the umbrella into the air. "You probably think I'm going to reveal more sex scandals going on in Downing Street. Well I ain't!" I screamed.

Turning heads had become moving feet as the crowds began to converge on what could be a revealing story involving Margaret Thatcher and an unknown lover. Within minutes more than 500 people had surrounded the box. Two policemen joined the crowd. One had a notebook drawn. Obviously to continue with the sex in Downing Street speech could mean trouble. I tried a new direction.

"I am from a distant island that shall remain nameless," I shouted.

"Then go back there!" screamed a red-nosed character with a stud in his collar.

I ignored the remark and continued above the noise of the laughter. "I have come to England because our island has been hit with a terrible tragedy."

"I would fink so if they've got more like you livin' there," shouted red nose. Once more the crowd burst into laughter.

"Our island has been hit by the pill," I yelled.

A peculiar hush descended on the crowd. Even red nose was silent.

"This terrible invention of man has left us short of children."

"You're bleedin' lucky then, mate!" screamed red nose, obviously 'blessed' with a large family.

"We have now banned the use of the pill but too late we have found ourselves short of men who can help us rebuild the population."

A tall skinny well-dressed matron called out. "What are you trying to say, my good man?"

"I am trying to say that we have an abundance of lovely young girls but a shortage of young men. Mainly caused by a recent war with a nearby island."

"So?" shouted red nose.

"So, we need volunteers who will come to my island and interbreed with selected island maidens."

"So, where is this island," yelled red nose, obviously eager to sign up.

"I'm not telling you," I screamed "because you're just the sort we don't need."

The crowd roared with laughter and the face of red nose took on the color of his beak.

"So wots wrong wiv me?" he screamed.

I pointed the umbrella down toward him. "Because you, sir, are English and we don't need the likes of you."

A quick rumble of dissent went through the crowd. I ignored it and carried on. "As part of my world tour," I yelled, "I have been in England for six days and I can safely say that never have I seen such a lazy, scrounging crowd of welfare bums in my life as I have in this country."

Boos, shouts and angry fists waved in the air as the crowd became ugly. Soon the box began to rock as those in front were pushed by those at the back.

"Who the 'ell do you fink you are?" screamed red nose.

"Get the bleeder down," shouted a pimple-faced youth.

"Shut yer mouth." A redhead waved her fist as a blonde with a tight skirt pushed herself against the attractive policeman. As I called for order a sudden shove from behind forced me off the box. Up jumped Red Nose to take my place.

"Are we a lazy lot of bums?" he screamed.

"No!" yelled the crowd.

"Let's 'ave a vote," shouted Red Nose.

A roar of approval went up.

"Up on the box, you!" Red nose glared down at me and I was quickly lifted back on the box beside him. Red Nose lifted his hands for order.

"All those who are for 'is bleedin island 'ands up."

I shot my hand into the air. Red Nose shoved his face into mine.

"Not you. You ain't allowed to vote."

I slowly lowered my hand. The only one in the air. Red Nose turned to the crowd.

"All those fer England?"

The roar and flood of hands would have done justice to a balcony appearance by the royal family.

"I demand a recount," I shouted.

Red Nose turned and screamed in my ear. "You trying ta be bleedin funny?"

"No!" I shouted back. "There's a man here who hasn't voted."

I pointed to a little unshaven man who stood silent in the front row. Red Nose looked down at him and screamed. "How do you vote?"

"I has a question," the old man shouted back.

"Are you voting or ain't yer?" screamed Red Nose.

"I has a question" shouted the old man.

"Ow are you voting?" yelled Red Nose.

I stepped forward. "He has a question," I screamed at Red Nose.

"I don't care if he 'as a bloody book of questions," yelled Red Nose "ows he voting?"

"Let him ask his question and he'll tell you," I screamed.

"Alright," yelled Red Nose. "Ask yer bleedin question.

The crowd went strangely quiet as the old man took a deep breath and placed his hands behind his back.

"Do you believe in sex after death?"

A roar of laughter went up from the crowd. I looked down as I felt a slight tug at my trousers.

"Yer time's up, Guv." The small boy had one hand on his box. I stepped down and went to look for a cab. I looked back at the crowd. They were still arguing. I wonder what the answer to the old man's question was. Is there sex after death? I hope so. And I hope there's a cloud for rent where people will be free to say whatever it is they want to say.

Toronto Star (ON)
AF1
NEWS, Sunday, June 1, 1986 338 mots, p. A2

Injured workers pushed to the limit, MPP warns

Darcy Henton Toronto Star

Hundreds of thousands of injured Ontario workers will rise up against the Liberal government if it doesn't quickly reform the outdated workers' compensation system, a New Democrat MPP warned yesterday.

NDP house leader Ross McClellan said injured workers have run out of patience with a program that was modelled after a system developed by Napoleon Bonaparte to compensate his injured soldiers.

"The government will have to take action," McClellan said at an injured workers' day rally attended by about 200 people at Queen's Park. "If they don't, the people here who have been willing to give them the benefit of the doubt will be demonstrating against them."

McClellan said the new government will "run out of excuses" in about two weeks when Harvard professor Paul Weiler releases his report outlining his plans for a major overhaul of the 80-year-old legislation.

Regardless of what Weiler recommends, the government must act now, he said.

New 'meat chart'

The permanent rating system for injuries, called the "meat chart" by injured workers, has to be replaced with a "just and modern system," while the existing hit-and-miss rehabilitation and retraining program carried out by the Workers' Compensation Board has to be revamped, he said.

The government must also bring in promised legislation enabling injured workers to return to their jobs or to other jobs if they can still work in some capacity, he said.

Yorkview MPP Claudio Polsinelli, appearing at the rally on behalf of Labor Minister Bill Wrye, said the province has already brought in needed reform to the legislation and will bring in more.

He said the province is studying providing an effective rehabilitation department that helps injured workers return to the workforce.

Reduce accidents

The province also wants to reduce the number of accidents in the workplace to reduce the number of injured workers, he said.

"You have every right to judge a government not by what it says it's going to do but what it actually ends up doing," he said.

Toronto Star (ON)
SUN
ENTERTAINMENT, Sunday, June 1, 1986 582 mots, p. A20

A bad idea whose time has come

Lew Gloin Toronto Star

"It was a dark and stormy night. . . " wrote Edward George Bulwer-Lytton as the beginning of his novel Paul Clifford (1830). Little did he know, as he penned those words, that they would become the sign of the potboiler and the inspiration for a 20th-century contest challenging entrants to compose the worst possible opening sentence to a hypothetical novel. (They're also part of the life of a cartoon beagle named Snoopy, but that's an aspect we must leave to the comic page.)

This wacky contest was first sprung on the reading public in 1983, by San Jose State University and has gone from strength to strength. Scott Rice, who teaches English at SJS, has compiled the best of this year's entries in Son Of "It Was A Dark And Stormy Night" (Penguin, $4.95). Read on: She was like the driven snow beneath the galoshes of my lust. Her always delicate stomach heaving, Jessamyn Whitehurst grasped the spray-slimed rail of the Fairhope of Berwick-on-Tweed and gave herself, and the last hour's salt-pork chowder, up to the churning maelstrom of the storm-lashed channel. As she looked down at the battered and bloodied body before her, Grace felt a little disappointed in herself for having so brutally beaten Bobby Meyer to death, but even after 32 years of teaching, the one thing she had never quite learned to tolerate was a student who picked his nose and then ate it. Patrick Finnegan, a Victoria lawyer, won an dishonorable mention with this entry:

"Your plan is brilliant, Von Ruysbroeck," I admitted, calmly aware of the whitening knuckle on his gun hand, "but I'm afraid you have overlooked one thing - namely, that where all beneficiaries of a trust established before 1949 reside, during a taxation year, in one country other than Canada and all amounts included in computing income of the trust for the taxation year were received from persons resident in that country, no tax is payable on an amount paid or credited in the taxation year to a beneficiary as income of or from the trust; anyway, there is no eighth metatarsal bone and furthermore, you have no gun." Finnegan got most of that from the Income Tax Act. "I just leaped up and grabbed a volume from the shelf," he confessed. There are some outrageous puns: Hans Zumouth, the butcher of Dusseldorf, growing more and more desperate over the ever-dwindling supply of cheap meat in the peace-ravaged community, resorted to trapping birds for use as sausage-stuffing, then collapsed from the guilt of violating his sacred oath as a gastrophysicist, having taken a tern for the wurst. Half-crazed by ravenous hunger and the primordial desire to survive, Rhett Butler seized the scrawny chicken leg, deaf to her entreaties to share the only food left in Atlanta, and snarled, "Frankly, Scarlett, I don't div a gam!" Fall had come to the city; the trees had turned to yellows and the winos had turned to reds. "He's lying," thought Inspector Brannigan, as the curator of ancient armor - quickly penetrating the disguises and fingering the two suspects in the lineup of international museum thieves - assured the burly officer, "The Austrian is behind the breastplate, and the Czech is in the mail." Disre had it all: family, money, power, lovers, a golden retriever, and herpes. If you don't buy any other book this year, buy this one. One last item: "Gee, darling, is that Darjeeling?" infused Earl Grey, teasingly.

Toronto Star (ON)
SUN
NEWS, Sunday, June 1, 1986 443 mots, p. A9

Inuit barred for not wearing jackets, ties as Crosbie woos NATO over big air base

(CP)

GOOSE BAY, NFLD. - GOOSE BAY, Nfld. (CP) - Inuit representatives were barred for not wearing jackets and ties as Canadian officials made a strong pitch to NATO ambassadors to make Goose Bay the site of a $500-million air-training base.

Inside the officers' mess at Canadian Forces Station Goose Bay, Justice Minister John Crosbie was assuring the ambassadors that local opposition to the NATO base comes from a minority.

Most of the residents of this Labrador town want the base for its positive economic effects - especially the estimated 1,000 jobs it would create, Crosbie said.

Wait on porch

While he spoke, three members of the Innu tribe who had been invited to the dinner Friday cooled their heels on the porch. They'd been turned away because they weren't wearing the jackets and neckties required by the military station's dress code.

The Innu are opposed to the airbase proposal, saying low-level flying will destroy their traditional way of life. They say the sudden noise from aircraft scares their children and frightens off the caribou they hunt for meat.

Crosbie, MP for St. John's West, made no direct reference to the Innu position, although he said: "You can be sure this country is not ignoring its aboriginal peoples."

$150,000 grant

The minister went on to announce Ottawa will give local supporters of the base proposal $150,000 to help publicize the fact people want the North Atlantic Treaty Organization installation in Labrador.

The money goes to the Mokami Project Group, an economic development group, and to the magazine Them Days to fund a special edition on the area.

After the dinner, the Innu - Ben Michel, Bart Jack and Gregory Penashue - were told by Gordon Smith, Canada's representative to NATO, that the other ambassadors were aware of their concerns.

Lt. Col. John David, host at the dinner, dismissed the dress code incident as media grandstanding by the Innu.

Fighter training

NATO is expected to pick Goose Bay over the other proposed site, Konya, in Turkey.

The base would train more than 500 allied aircrew members each year in high-speed fighter tactics.

The British, West German and American air forces already use the Goose Bay station for low-level fighter training.

These flights - as many as six a day - are carried out at altitudes as low as 30 to 60 metres (100 to 200 feet). The roar of the planes already disrupts the Innu lifestyle, representatives of the tribe say.

Preliminary decision on the location of the base will be made at the next NATO meeting in Brussels in December.

Toronto Star (ON)
FIN
BUSINESS TODAY, Monday, June 2, 1986 233 mots, p. B12

Farm prices rose in month U.S. reports

(REUTER)

WASHINGTON - WASHINGTON (Reuter) - U.S. farm prices rose in May for the first time this year in part because of initial concern about the effects of the Chernobyl nuclear disaster on Soviet grain purchases, the Agriculture Department says.

In its monthly agricultural price report, issued at the end of May, the department said prices rose 2.5 percent from last month's figures. The last recorded price index increase was in December.

The most significant price rises were in the prices farmers received for corn, cattle and hogs.

Don Mellom, a department statistician, said initial predictions that the Soviet Union might need to import more grain because of agricultural damage from the Chernobyl disaster, helped boost corn prices.

Moscow purchases

The Department recently confirmed some corn purchases from the U.S. by Moscow, but Soviet officials have insisted there will be no need for massive new grain buying.

Beef cattle and hog prices also increased in May after declining since December last year. Increases in hog prices accounted for about two-thirds of the sharp increase in the meat index.

Meat prices had been depressed by the department's dairy herd buyout program, said Ronald Gustafson, a department livestock analyst.

The increase this month reflects some recovery from the lower prices when the program was announced, he said. The dairy program pays dairy farmers to slaughter their cows.

Toronto Star (ON)
FIN
NEWS, Monday, June 2, 1986 1255 mots, p. A1

St. Lawrence vendors drive Cadillacs while taxpayers lose $1 million a year

David Miller Toronto Star

St. Lawrence Market this year will lose at least $1 million of tax money but many of its merchants will make up to $100,000 from a produce table they rent for $9 to $12.

The market, a beloved institution of Toronto for 203 years, is in a mess.

On an average Saturday, City of Toronto figures show, 14,000 people spend $700,000 among the farmers, butchers, bakers and green grocers.

Yet the city-owned complex - St. Lawrence Hall, the north farmers' market and the historic south building - will lose at least $1 million this year of your tax money.

Those are conservative figures. The city's only source of revenue from the buildings is rent from special events, the National Ballet and merchants and vendors who collectively handle up to $50 million in sales during the year.

And, the city has discovered to its dismay, some of those hardy-looking folk selling "Ontario" produce at Saturday's Farmers' Market are not farmers at all. They're hard-nosed businessmen who buy American produce from wholesalers, sell it to the willing crowds at the market and make up to $100,000 a year from a produce table they rent for $9 to $12.

The city, with a permanent market staff of 22 and a part-time staff of 20, lost $750,000 last year, while many of the vendors and shopkeepers drove home in Cadillacs and Mercedes. Estimates show that city costs are double the revenue from rents, which are less than half the downtown average.

In addition, a Star investigation of the complex, which includes Toronto's first city hall, a complex beloved by former mayors like John Sewell and David Crombie, a complex that attracts politicians, media stars, actors and the city's elite, turned up a number of problems.

For example, the south market, open Tuesday through Saturday, lost $330,000 on operations last year while the 42 tenants enjoyed low rents, large square footage and one of the best locations in Metro for Saturday shopping.

Those same tenants are now up in arms because the city has quietly appointed a project director, a person they call "The Dragon Lady," to look into the whole financial disarray of the market and prepare a report for council on the changes that should be made to bring the complex back to its original break-even position.

Financial picture

The financial picture of the market, since a $4 million renovation 10 years ago, is so bad that costs were buried in estimates of the development, parks or property departments. And no one really ran it or reported to council until Barbara West was appointed director 10 months ago.

That it's a farmers' market is a myth. The city has learned that more than half the "farmers" are really sharp entrepreneurs who buy their produce from wholesalers. West has started an inquiry and is now demanding proof before renting tables.

Merchants in the south building, many of whom have been there for 30 years and operate huge family businesses, pay an average $12.50 a square foot for rent in a five-year lease - less than half the downtown average.

When West was first appointed, she found 90 per cent of the leases were in arrears. Eviction notices were sent to some businesses and the back rent was quickly paid.

A city survey of 350 shoppers showed their average income is an incredible $47,000 a year. Thirty-five per cent of them make in excess of $50,000.

High prices

A price comparison with other places in Metro showed some prices were the highest in the city and, on average, the market was firmly in the middle, with prices well above chain stores but lower than trendy specialty shops.

The city's work and the revelations have produced a war of north and south, with West ensconced in a tiny office in the north building and the 42 tenant merchants angrily muttering about her work in the south building.

City council two weeks ago passed without debate a strategic vision for the market, giving West the right to hire consultants and come up with a series of recommendations.

Gus Chapins is president of the St. Lawrence Market Association and has been in the building for 30 years running Gus' Fish, Meat and Poultry. He's so angry at the woman across the street that he's muttering fight.

"We will do it, damn it. We will fight for our businesses. This is our life. Changes are coming and we ask why, why should they try to change the market? If they are losing money it's because of inefficiency. Cleaners are falling asleep in here and they have more managers than staff. The city does not know how to run a market."

Not consulted

Chapins said the merchants have not been fully consulted on the first city report and are now hopping mad. He waves his arms around the main floor of the south building and says:

"Image! You talk image to me. We are the market. We are the reason people come here. We are the people who get up at 5 a.m. and work till 8. The city says we're millionaires, but if we were, why would we work these hours? Sure, some may have Cadillacs, but I drive a 1975 van. We work hard and we employ a lot of people (an average 20 per business on a busy Saturday) and people come for us."

Chapins and his association colleagues say they are not against rent increases and don't really resist change "as long as it's good change."

Barbara West, the so-called "Dragon Lady" of the market, was appointed by the property commissioner to look into growing losses and admits she is not happy with what she's found to date.

"Is the city in the business of subsidizing private industry? I think not. Yet that's what we're doing."

And that's why she prepared a strategic vision report, warning council of some of the problems and asking it for funds to study specific changes - changes she feels will bring the whole market complex together.

Among those being studied are plans to give the market an outward focus, orienting stalls and shops to the streets like a European market, and restoring the King St. entrance of St. Lawrence Hall to open into the entire complex and integrating all three buildings.

The report says the city should investigate a public-private partnership and seek capital funding from the private sector. Unsaid but obvious is the comparison with Harborfront, which has hooked up with private developers in many of its new projects.

Management system

Finally, the report says there has to be a management system to run the complex, either as an agency, committee or board reporting directly to council and accounting for all costs.

"Understand, these are only guidelines," says West. "Council has agreed things will have to change so now we're about to hire consultants and make firm recommendations. The bottom line is that we want to get more people down here."

To answer the merchants' concern, she says the "trend" in the future will be for smaller stands in the south market. But she says the exisiting tenants will be given the option to rent the same amount of space over specific lease terms.

The new leases to be signed with them this summer will only be for two years, she said, to give the city breathing space to decide on change.

Toronto Star (ON)
FIN
ENTERTAINMENT, Monday, June 2, 1986 421 mots, p. D3

Clarkson's little secret

Jack Miller Toronto Star

Tucked away just south of the QEW, separated from Clarkson's excellent cluster of dining spots on Lakeshore Rd. and easy to miss because of that, Continental Kitchen is a tiny island of Austrian cooking. Its low-key charm seems to be a neighborhood secret and deserves more notice.

There are two rooms, one small and the other much smaller. They say they can squeeze in 55 people if they try hard, but it was set up roomily with 51 seats, mostly empty, on our two visits.

The decor is brick and stucco walls, heavy wood beams and greenery. There are no windows, which boosts the sense of a getaway to a quiet world.

The day's special on our first night was Viennese veal stew ($10.95). It came steaming hot in a wide bowl, tender bits of veal with pork meatballs among them, a hard-boiled egg sliced on top, and a wine sauce so rich and dark that it seemed almost part of the meat. A thick bowl of cream of asparagus soup came with the meal.

Schnitzel Vienna ($9.45), a wide slice of pork, moist and tender inside a crusty coating, came with capers and anchovies and the plate was dressed with broccoli, tomatoes and good home fries.

Desserts were banana cake with full banana slices in it (very good, at $2.50) and apple cake (less thrilling, at $2.05). The house wine was $2.65 a glass. And the coffee came with 18 per cent cream, a significant hint that they don't skimp on ingredients. The cheque, with tax but not tip, was $33.60. They give diners coupons for a free all-you-can-eat Saturday salad buffet lunch, so we returned on a Saturday. The salad bar was pleasant, with beef-vegetable soup and stuffed cabbage included from the hot tray. But the other lunch, the one we paid for, was the memorable part. It was simply bacon and eggs but the bacon, crisp and completely free of grease, was probably the best we have found anywhere.

- Jack Miller

The Star's daily restaurant review

TABLE FOR TWO Continental Kitchen 1575 Clarkson Rd., Mississauga 822-8265 Viennese cuisine; seats up to 55 in two cozy rooms; entrees $7.95 to $16.50, lunch entrees $4.95 to $7.50; open Monday through Saturday from 11.30 a.m., closing at 11 p.m. Fridays and 10 p.m. other nights, closed Sunday; full licence; no no-smoking area; wheelchair access, including washrooms; free parking; reservations available; takes major cards.

Toronto Star (ON)
FIN
NEWS, Tuesday, June 3, 1986 58 mots, p. A8

Striker struck

A picketer at Fletcher's Fine Foods Ltd. meat packing plant in Red Deer, Alta., is bumped out of the way by a slow-moving car carrying strikebreakers trying to enter the plant yesterday. The striker was not hurt, but he and the driver of the car were lectured by police. The firm is owned by Gainers Inc.

Toronto Star (ON)
FIN
ENTERTAINMENT, Tuesday, June 3, 1986 284 mots, p. F3

Taking up with lobster

Virginia Corner Toronto Star

When it comes to lobsters, I am one of the uninitiated.

Not living close to where the waters abound with these delicious crustaceans, I don't eat them often.

So it was fortunate that my dinner partner at The Lobster Trap Restaurant was an ex-Maritimer and lobster lover.

We each had the lobster dinner for $17.80, which includes a 1 1/4-pound steamed lobster, garlic bread and a baked potato.

If you choose the $21.30 dinner menu, you will also have a choice of lobster bisque or clam chowder, a salad and a non-alcoholic beverage.

Our waitress promptly provided us with big cloth bibs, a dipping sauce of melted butter, finger bowls, and all of the utensils necessary to crack off the shell and glean every morsel of meat.

Unfortunately, our lobsters, which owner Otto Brtnik says weren't in the steamer for more than 15 minutes, tasted rubbery.

Brtnik says it could have been that they were simply "healthy Atlantic fellows with lots of muscles," which is another way of saying that occasionally one comes across a lobster that is less than tender.

But the service was good and the restaurant is quite cozy, with its brown and white checked tablecloths, lobster traps on the wall and paper place mats featuring a map of the Maritimes.

Dinner for two, with tax, tip and three beers, came to $57.

- Virginia Corner

The Star's daily restaurant review

TABLE FOR TWO The Lobster Trap 1962 Avenue Rd. (five blocks south of Highway 401) 787-3211 Seafood; seats 100; open seven days a week from 5 p.m. to 11 p.m.; licensed for beer and wine only; takes all major credit cards.

Toronto Star (ON)
FIN
NEWS, Tuesday, June 3, 1986 827 mots, p. A6

The rebirth of South Riverdale

Paula Todd Toronto Star

Through the cluttered windows of his century-old hardware store, Harry Wilmot has watched the renaissance of South Riverdale.

Over the past 40 years, as a schoolboy with an after-school job and then as a businessman, Wilmot, 54, paid special attention to the strip of commerce that stretches along Queen St. E., from the big bridge over the Don River to Empire Ave., just west of Pape Ave.

Gone are most of the winos, the drug peddlers and the street kids, now out of place as this street saunters through the 1980s, casting off its working class cloak and "rough" reputation.

"It's a different world," Wilmot says.

Long home to Toronto's second-hand stores and the used furniture business, studded with taverns and greasy spoons, the strip - one of Toronto's oldest - is striving toward rejuvenation.

And although some of the tired junk shops and strip clubs remain, upscale boutiques and restaurants are moving in to feed and clothe the recent influx of yuppies.

Commercial facelift

This week, fabric banners in brilliant primary colors will be strung from the streetlamp posts, along with hanging baskets of flowers - intended as a pretty welcome to what is now called Queen Broadview Village.

It's all part of a commercial facelift, aimed at cleaning up what once was a soot-covered, rundown area, just 10 minutes by streetcar from Yonge St., yet overshadowed by the brighter downtown core.

At the forefront of this wave of improvement are the merchants themselves, some 100 store owners, restaurateurs and service people who joined the city's Business Improvement Area program five years ago and gave the area its new name.

About $30,000 is collected annually from the merchants, who pay extra taxes to fix up the area and promote their businesses. Toronto has provided at least $50,000 in aid, said merchant association chairman Albert Edelstein, who runs Albert Jewellers, now in its 39th year.

Together, they've given the village cobblestone trim on the sidewalks, inlaid brick on the corners, repaved sidewalks, and plan to add concrete flower planters in the summer.

The Victorian facades of 40 buildings in a five-block area have been chemically cleaned and repaired with a $92,000 federal-provincial employment grant, matched with donations from merchants and residents.

"It's made a big difference to the way the neighborhood looks. It's a nicer place to shop and live," says Ben Walters, who has owned a jewelry store in the area since 1960.

An insurance company almost cancelled coverage on Sunnybrook Jewellers' windows in the 1970s because vandals kept breaking them.

So the "gradual uphill change" in the neighborhood comes as relief to Walters, 64, who says the improved image has buoyed sales at his Queen and Lewis Sts. shop.

Once a bastion of the British upper middle class, the area has been home for nearly 90 years to those who worked in the surrounding factories. Ethnic influences have come from the Italians and Greeks, and now Chinese.

Reminiscent of the working class are the bargain stores here - bakeries that still sell bread three loaves for $1; some of the most inexpensive meat in town and clothing for less than $5.

But the improvements and the area's proximity to Toronto's downtown is attracting young professionals and families.

Bill Armstrong is banking on the area, its new and old residents, as well as an estimated 1,500 people who work in the area. He's the co-owner of the village's latest addition, a specialty store devoted to decadence. Sinful Pleasures: The Store of Good Living, just five weeks old, is all Yorkville, the posh retreat in the Yonge-Bloor Sts. area. Jam from France, soap from England and fresh delicacies delivered daily from Toronto's best restaurants abound in the newly renovated shop at Queen St. E. and Boulton Ave.

But Armstrong is sensitive to the village's tiered economy and prices range dramatically to cater to "this neighborhood in transition."

Closed doors

Armstrong, 34, is looking for a place to live in the area , too; he wants something Victorian and he's willing to renovate. Prices range from $75,000 to $140,000, inexpensive for downtown property.

The village's renaissance has opened doors to new residents - and closed them to others.

Forty years ago, Harry Wilmot made deliveries on his bicycle for Your Hardware store after school. Years later, he took charge of the wood-floored shop when the owner died. In September, Wilmot will close the Queen St. E. store and try to find another job.

Like much of the property in this east-end neighborhood, the store, built in 1876 to house a drug trading company and later used as a temporary church, has been sold. And the new owners plan to renovate.

Looking around the long, narrow store, Wilmot admits he'll be sad to go, but "you know, this place really does need to be fixed up. All the renovations are saving a lot of property. I'm happy about that."

Toronto Star (ON)
FIN
FOOD, Wednesday, June 4, 1986 687 mots, p. B4

Porterhouse has a larger filet than T-bone

David Brown

How do you ask for a T-bone steak and not end up with a porterhouse instead, or vice versa?

First, let's look at anatomy. Porterhouses and T-bones are cut from the short loin, which is the lower middle back of the animal. Three muscles or muscle groups are involved in this section - the filet, the most tender; the strip loin, also very tender, and the tail, which can be tough and is often quite fatty. Many supermarkets and butcher shops now sell porterhouses and T-bones with the tails removed.

The most common means of telling them apart is that porterhouses have a larger, full filet. T-bones have a smaller triangular-shaped filet.

Porterhouses also have a small porterhouse muscle in their strip loin section; T-bones do not. The porterhouse muscle is only present in the steaks with the larger filet.

The third way of telling how to distinguish a porterhouse from a T-bone takes us back to old-time butchering, when steaks were cut with knives and hand saws. The backbone of the animal has a series of flat, broad, spike-shaped bones protruding from its short loin section. To minimize the amount of tedious hand-saw cutting involved, steaks were knifed through between the spikes, so only the backbone would require sawing. Steaks containing the spike forming the characteristic T-shaped bone were called T-bones. Steaks cut from between the spikes had only the main part of the backbone and were called porterhouses. (The only butcher shop I know of in Toronto that still hand cuts these loin steaks is Littlefair's in The Beaches.)

Now, with the advent of power meat saws, steaks are often cut on the bone. So it's possible to have a loin steak that is a porterhouse on one side and a T-bone on the other. To eliminate the confusion, many retailers call these steaks simply "loin steaks."

A related definition: Three-way porterhouse roasts have the filet, strip loin and tail muscles individually isolated. The tail is usually ground and the other two muscles used for small roasts or steaks. Frequently, short loins will come into the retailer with the tails already removed, meaning you can have only a two-way porterhouse. These will often work out to be better value than buying strip loins and filets separately.

* * *

I would like to do an "English spiced beef" for a wedding dinner. The recipe calls for a piece of lean beef, up to 25 pounds, deboned and rolled. The spices are rubbed on to and into the meat, covered loosely with foil, and turned every two or three days for three weeks.

I successfully did this recipe over Christmas with two 12-pound pieces of meat, which cost approximately $76. Can you suggest a beef cut that would be tender after marinating and simmering without costing so much? I would also like to know how many pounds I should count on for 100 to 125 guests. Ham and turkey will also be served at the wedding dinner.

M.B.,

Port Severn

A general rule of thumb is half a pound of red meat or one pound of poultry per person. Adjust this to the appetites of your guests.

The least expensive cut I would use for your recipe is a rolled boneless blade. If you can't get this at a reasonable price, consider getting a regular blade roast and deboning and retying it yourself. Regular blades have recently been on sale in Toronto at prices as low as $1.19 a pound. There should be similar savings in Port Severn. There are two negatives with blade roasts: * They have to be cooked slowly; either pot roasted, or oven roasted at 225 degrees F. * A large blade bone has been removed from the centre of the roast; some serving slices will come out in pieces when cut. One other point; try to marinate and spice the inside of the roast as well before it is rolled and tied. * David Brown is president of Meat Consultants International Inc. Write to him c/o The Food Section, Toronto Star, One Yonge St., Toronto M5E 1E6.

Toronto Star (ON)
FIN
NEWS, Wednesday, June 4, 1986 55 mots, p. A8

Pickets arrested at meat plant

Police arrest strikers outside Gainers Inc. Edmonton meat packing plant yesterday after the pickets violated a court order limiting them to 42 at a time. More than 100 have been taken away, but a strike leader called on union workers to continue to prevent strike-breakers from crossing the picket line.

Toronto Star (ON)
FIN
FOOD, Wednesday, June 4, 1986 719 mots, p. B5

Salad in a can the latest thing to titillate jaundiced tastebuds

David Kingsmill Toronto Star

Every year the Food Marketing Institute has a supermarket industry convention in Chicago and this year's show was held at the beginning of May. To give you some idea of the size of the "really big show," as Ed Sullivan used to say, the display area covered 11 1/2 kilometres (7 1/2 miles) of aisles.

Supermarket owners are a fairly up-to-date lot. In fact, if there's a food trend, it usually shows up first in a supermarket. So it is with some dismay and some delight that I read about the latest products being shown at these conventions. They represent the future, a future I sometimes think we can do without. For instance:

Salad in a can.

Yup. A company called George A. Hormel has come up with a product called Countryside Salads. It has four kinds - three-bean salad, four-bean salad, German potato salad and garden salad. It is, according to the marketing institute, "a new line of crisp garden-fresh salads for the on-the-go con-t+0

sumer . . . ."

It should be noted that the makers of these garden-fresh salads are very proud that the salads have a shelf life of two years.

A poultry company called Pilgrim's Pride is beginning to market a "new line of guaranteed lean, fresh chicken." Seems the chickens are fed a "specially formulated, high-protein, low-calorie feed" and, after processing, the abdominal fat is removed. This guarantees a lean bird, "low in fat, calories and cholesterol." No mention, of course, about how they taste. But for every bad idea, a good one comes along. A company called Market's III has developed "the aisle director" for supermarkets. It's simply a plastic card that snaps on to a supermarket cart. The card tells you exactly where every product category is located in the particular supermarket. No more asking the kid in the jacket that doesn't fit where the canned salads are being kept these days. It's all on the card in front of you. Do you care?

Take someone for lunch during the month of June and help the food service industry help Easter Seals. During June, restaurants and cafeterias will display a logo - a child with a crutch holding three heart-shaped balloons and the words We Care. The restaurant displaying this will be buying certain products, such as wieners, cheesecakes, croissants, sugar, soups or aluminum foil. For every case of these selected products, the manufacturer will donate a percentage to the Easter Seal Society. In the past two years, $150,000 has been raised this way. And all you have to do is eat. A threat

In March I wrote the following two sentences: "My brother-in-law is fat. I can say that because he lives in New Jersey and can't get at me."

Someone sent him the article from - of all places - London, England. Therefore, on the advice of counsel, and because I would like to go to his cottage in Maine this year, I am issuing the following clarification: My brother-in-law was fat. Another threat I flew to Vancouver on Air Canada last month and I asked the stewardess point blank what she thought of the airline's food. She said she loved it. She went on and on about how great it was and how we were all so fortunate to have a choice between "chicken and meat" with the tasteless cold vegetables as we sat crammed into the flying tube called an L-1011. I found her attitude so objectionable and her opinion so ludicrous that I have written Liberal Leader John Turner in the hopes that he will bring her name up in the House of Commons and have her suspended for gross incompetence and high mopery. Stay tuned. Food, food In case you've forgotten, the Food Show is still going on at the Ontario Science Centre and will until Nov. 2. June 9 to 15 is set aside for the food of Australia and New Zealand. On Tuesday and Wednesday, Allison Cumming will demonstrate how to make Pavlova. On Monday and Friday, Beverley Burge will make passion fruit ice cream as well as whitebait fritters and kiwi loin of lamb. And on Saturday and Sunday, Jan Moore will demonstrate something called pikelets, and damper - "bushman's bread."

Toronto Star (ON)
FIN
NEWS, Thursday, June 5, 1986 324 mots, p. A3

Cabbie's hand nearly severed in attack with meat cleaver

Jocko Thomas Toronto Star

A cab driver's hand was almost severed with a blow from a meat cleaver last night during a fight with a motorist. Two brothers were later charged with attempted murder.

Police said the left wrist of Anthony Favara, 26, Leverhume Cres., Scarborough, was cut to the bone. A witness said the hand was "half hanging off. All the tendons were sticking out."

Favara, a postal worker who has a part-time job driving cabs, was also hacked on the body, right leg and under the arms. He is in Toronto East General Hospital in serious condition after extensive surgery.

Police said the attack on Ashdale Ave. followed an incident on Gerrard St. E. near Jones Ave. when Favara's cab was cut off by another car. He followed a car along Hiawatha Rd. to Ashdale, where a fight broke out.

A man riding by on a bicycle stopped and joined in. Then one man ran into a house and came back with a cleaver.

After an all-night investigation, Sergeant Kevin Foley of No. 55 Division arrested Cong Minh Trieu, 20, and Hoa Cong Trieu, 26, both of Ashdale Ave. Courier held in fraud attempts

Three charges of attempted fraud involving $275,000 have been laid against a self-employed courier after an investigation by Metro police, the RCMP and OPP.

The investigation began a couple of months ago when police received complaints from disbarred lawyer Joseph Cornacchia and two other people facing charges. They said a man approached them and offered to have crown exhibits entered in evidence against them destroyed.

His demands in the three cases totalled $275,000.

A police spokesman said the investigation showed the man had no connection with the court system.

Charged is Aberdeen Anthony Parro, 42, of Steeles Ave. W., Thornhill.

Staff Sergeant Ron Sandelli said police would like to hear from anyone else who has been approached in a similar manner.

Toronto Star (ON)
ME3
NEWS, Thursday, June 5, 1986 381 mots, p. A2

Three suffer broken legs in violent Alberta strike

CP

RED DEER, Alberta - RED DEER, Alta. (CP) - Three pickets suffered broken legs yesterday when struck by a power pole they were using to try to barricade the road into a meat-packing plant.

The injuries at the Fletcher's Fine Foods plant were part of a day of violence here and in Edmonton, where meat packers have been on strike since the weekend.

Strikers said a bus carrying non-union workers to the plant struck the pole, spinning it around into the legs of pickets who were chasing the vehicle. Two pickets on the hood of the bus were not injured.

Calm then returned to the Red Deer plant after management stopped operations and asked non-union personnel not to make any further attempts to enter the facility until further notice.

115 arrested

The non-union workers were filling in for 420 members of the United Food and Commercial Workers Union, who are on strike.

In Edmonton, police escorted three busloads of non-union workers into the Gainers plant yesterday and arrested six people. The buses were pelted with rocks and bottles, but there were no reports of injuries.

On Tuesday, 115 pickets were arrested at Gainers by police riot squads, for violating an injunction limiting the number of pickets at the plant to 42.

About 1,080 workers at Gainers are on strike.

Workers at both plants - Gainers is owned by entrepreneur Peter Pocklington, while Fletcher's is owned by hog farmers - are seeking average wage increases totalling $1.03 over two years.

Such a deal would be similar to one obtained by Canada Packers workers.

Yesterday, Alberta Labor Minister Ian Reid said he was unhappy about the situation.

Close plants

"I, myself, find the violence at the picket site a little unfortunate and regrettable," he said, adding that government mediators are standing by to help in negotiations.

In Ottawa, the Canadian Labor Congress called on Premier Don Getty to order the strikebound plants closed temporarily and try to get the labor disputes resolved.

"To allow the Alberta courts and police forces to join with these employers to deny Alberta workers the same wages and benefits as other Canadian packing-house workers is an act which totally discredits the government of Alberta," congress president Shirley Carr said in a statement.

Toronto Star (ON)
FIN
NEWS, Thursday, June 5, 1986 429 mots, p. A2

Angry Pocklington vows to break striking union

(CP)

EDMONTON, ALTA. - EDMONTON, Alta. (CP) - The days of union workers at Gainers Inc. meat-packing plant in Edmonton are over, millionaire entrepreneur and plant owner Peter Pocklington says.

"I am not going to have another collective agreement with anyone," said Pocklington, whose strike-bound plant has been the scene of violent confrontations this week.

"I will deal with employees on an individual basis," he said yesterday.

Outside Pocklington's plant yesterday, members of the United Food and Commercial Workers union continued to resist a court injunction limiting their numbers to 42.

More were arrested, bringing the total number to well over 100 since the strike began just after midnight Sunday. More than 1,000 workers are on strike, and non-union workers have been hired to replace them.

Replacements hired

Pocklington, a former car salesman and candidate for the national leadership of the Progressive Conservative party and present owner of the Edmonton Oilers, said he expects to achieve normal production at the plant within three to four weeks.

He added that 50 new employees are being hired every day to replace the strikers and he urged pickets to cross lines soon if they want their jobs back - but at "market rates."

In Red Deer, where about 420 members of the commercial workers struck Fletcher's Fine Foods Ltd. meat-packing plant on Sunday, three pickets suffered broken legs after being struck by a power pole they were using to try and block a bus carrying non-union workers.

Later, a court injunction similar to the one obtained by Gainers was granted limiting the number of pickets outside the Red Deer plant, which had been quiet until yesterday.

When more than 75 strikers sat down across the entrance to the Fletcher's plant in defiance of the injunction limiting the number of pickets at that location to six, RCMP warned them they would be arrested. Shortly after issuing the warning, police moved in and began arresting strikers.

4 more arrested

At Gainers yesterday, four more striking employees were arrested at the gates as members of other unions arrived to lend support to dwindling forces on the picket line.

Police said as many as 134 have been arrested at Gainers since the dispute began. Most have been released after having their pictures taken, but some have been charged with assaulting police or disturbing the peace.

Pickets sprouted briefly at City Hall and at Pocklington's residence. Union spokesmen vowed to step up their call for a province-wide boycott of Gainers' products to include Edmonton Oilers of the National Hockey League, which Pocklington owns.

Toronto Star (ON)
FIN
NEWS, Friday, June 6, 1986 341 mots, p. A2

Angry meat packers force union leaders to reject compromise

(SPECIAL-CP)

EDMONTON - EDMONTON (Special-CP) - A mutiny by angry meat packers apparently forced union leaders to change their minds and reject a compromise at the strikebound Gainers plant here yesterday.

The incident occurred as lawyers for management and the United Food and Commercial Workers announced a deal allowing non-union workers into the meat-packing plant in exchange for a resumption in contract talks.

But when local union president John Ventura tried to tell a crowd of about 300 outside the plant about the agreement and asked them to disperse, he ran into a rank-and-file revolt.

"For the time being, I want you to give your trust to me and I want the crowd to disperse," he said from the roof of a trailer serving as strike headquarters.

But the crowd refused to leave, with chants of "no scabs" and "close the damn gates."

Ventura went inside the trailer to make a phone call, then emerged to tell strikers that they would get the full story at a meeting today, but meanwhile "I want no scabs in that plant . . . keep the scabs out."

Police then moved in, and Ventura was arrested along with dozens of supporters. They were charged with breaching an injunction limiting the number of pickets outside the plant.

A few minutes later, buses loaded with non-union workers began entering the plant.

Later in the day, Alberta Labor Minister Ian Reid said he has persuaded the two sides to resume talks. However, a union spokesman said today no talks have taken place.

The use of non-union workers at Gainers and at Fletcher's Fine Foods in Red Deer, where workers also are on strike, has caused violent confrontations.

The tension increased when Gainers owner Peter Pocklington was quoted as vowing that the plant's days as a union shop are over.

"I am not going to have another collective agreement with anyone," Pocklington said Wednesday. However, yesterday Pocklington said he had actually said he wouldn't sign a collective agreement with any union that used terrorist tactics.

Toronto Star (ON)
SAT
NEWS, Saturday, June 7, 1986 422 mots, p. A3

Strikers' feud with Pocklington festers as hopes for talks fade

Matt Maychak Toronto Star

EDMONTON - EDMONTON - Neither side appears willing to give in as the bitter Gainers Inc. meat-packing strike enters its seventh day today.

Angry union and company spokesmen told reporters yesterday no talks were planned.

"The biggest problem is the fact that Mr. (Peter) Pocklington has no intention of negotiating and he is trying to destroy the union," said John Ventura, of the United Food and Commercial Workers.

Doug Ford, Pocklington's executive assistant told reporters outside the plant gate, "We're getting the plant up to steam. Once we do that, you can expect us to move meat."

Riot police nearby

Alberta Labor Minister Ian Reid had been quoted Thursday as saying he had persuaded both sides to resume talks but negotiations were not held.

Another 22 strikers were arrested on the picket line by police who were out in force yesterday, bringing the total number of arrests to 251.

Many workers hired to replace the strikers wore helmets as they sat behind windows protected with Plexiglas shields.

Riot police waited a block away but the violence that has marked the strike did not erupt again.

Meanwhile, in Ottawa, Canadian Labor Congress president Shirley Carr told delegates at a convention, Pocklington "might find himself with the whole labor movement on his hands," Canadian Press reports.

The leader of the two-million-member umbrella labor group equated violent confrontations between strikers and police outside Pocklington's Gainers Inc. plant and Fletcher's Fine Foods Ltd. plant in Red Deer, Alta., to the violence that has plagued the anti-apartheid movement in South Africa.

"When I saw police with billets and shields . . . I thought for a second their colors were reversed and we had a white South Africa in the province of Alberta."

In Red Deer, buses of non-union workers entered the Fletcher's plant with no resistance yesterday after the union held pickets to the six specified in an injunction. Police arrested 96 strikers Thursday for defying it.

The union has scheduled a giant Edmonton rally for today and expects supporters from across Alberta.

Employees at both plants want wage parity with other meat packers across Canada, Ventura said.

But Pocklington has said he will only pay what the market here will bear.

"Pocklington is pitting one group of workers against another, the ones who don't have jobs against the ones on strike," said Ray Martin, leader of Alberta's New Democrats, during a visit to the picket line yesterday.

He'll hire more

Pocklington has said he will hire people willing to work.

Toronto Star (ON)
SA1
LIFE, Saturday, June 7, 1986 191 mots, p. L3

Asparagus adds lift to quick beef filet dish

Mary McGrath Toronto Star

Asparagus adds new flavor and a touch of spring to this beef filet dish, adapted from Food For Friends (Harper & Row, $28.50). Beef And Asparagus Saute 2 tbsp unsalted butter 1 lb (500 g) beef filet cut into strips 2 inches long and 1/4 inch wide 1 tbsp chopped shallot 1 tsp chopped garlic 2 1/2 cups asparagus tips, 2 1/2 inches long 1 1/2 tbsp meat glaze or undiluted beef consomm

1/4 cup water 1 tbsp fresh lemon juice

1/2 tsp salt

1/8 tsp fresh-ground black pepper 2 tsp arrowroot dissolved in 2 tsp water

2 tbsp chopped fresh parsley

Heat butter over high heat in a large skillet. Add beef and sear on all sides. Add shallot and garlic; toss for about 1 minute. Add asparagus. Toss for another minute, then stir in meat glaze (reduced stock) or consomm. Add water, lemon juice, salt and pepper. Cook another minute or until asparagus is tender, then add arrowroot mixture and parsley. Cook and stir just until blended. Serve with rice. Makes 4 servings.

Toronto Star (ON)
FIN
TRAVEL, Saturday, June 7, 1986 1604 mots, p. G1

The Lady is Back The statue that has welcomed countless immigrants and just plain tourists soon will be feted for her hundred years of glory

Margot Hornblower Special to The Star

NEW YORK, NEW YORK - NEW YORK, N.Y.

I felt, as a child, that the city was both feverish and serene.

Just to gaze out the window at the skyscrapers, glittering honeycombs against the black night, was to drink in a sense of mystery and madness. So many towers and spires, so many people. The sirens and the distant surge of traffic never ceased. The city awed, yet invited.

Moving back to Manhattan after 20 years I find myself still made dizzy by the lights, with childish wonder undiminished. The city looms as big and bad, as mystical and seductive, as ever, even as it has become more crowded and manic.

"The city is like poetry," wrote essayist and novelist E. B. White. "It compresses all life, all races and breeds, into a small island and adds music and the accompaniment of internal engines. The island of Manhattan is without any doubt the greatest human concentrate on earth, the poem whose magic is comprehensible to millions of permanent residents but whose full meaning will always remain elusive."

So here is a prescription for romance, from an unembarrassed Gothamite. This list of New York pleasures is random: some are obvious, some less so; some expensive, some free; some newfangled, but most are old-fashioned ways to savor the biggest, fanciest, craziest city.

To begin, New York should be seen from on high. The view can be had free. Walk the Brooklyn Bridge at sunset.

The pedestrian passage is a mile and a quarter, suspended far above the traffic and the waves. The Statue of Liberty salutes in the distance, or soon will, and lights twinkle on around the city.

Once in Brooklyn, stroll along the shoreline promenade, one of the city's gentlest spots, tucked against the brownstone houses of the Heights, a cozy neighborhood of historic townhouses. Joggers, lovers, children riding bicycles, pass each other with few collisions, and the water muffles the noise of the city.

Nearby, at the River Cafe, 1 Water St., you can dine on U.S. specialties, from oysters to buffalo meat, on a barge anchored by the shore. Festooned with flowers and crowded with tourists, natives, families, and hand-holding couples, it looks out on the glorious skyline across the water. On a summer day, sailboats and tugboats ply the harbor.

For a trip back to the days when Fred Astaire and Ginger Rogers graced the dance floor of the Rainbow Room, there is the room still, 65 storeys above Rockefeller Centre, a mirrored, chandeliered, leather-chaired, brass-railed celebration of Art Deco. "It may be the most beautiful night club in the world," wrote the New Yorker magazine's lyrical jazz critic, Whitney Balliet.

On a recent evening, high school sweethearts, he in a white tuxedo with a red bow tie, she in a dress of swept-back silk, dined on rare Beef Wellington. A merry gentleman waltzed with his six-year-old granddaughter to the dreaming strains of a jazz band. Framed by the two-storey-high windows, the Empire State building, with its gaudy lights, competed for attention with the shining necklaces of the Verrazano-Narrows bridge.

In such a spectacular setting, for an evening one can like like a native price of the city or like a character in a Thomas Wolfe short story:

"Evening is coming fast, and the tall frosted glasses in your hands make a thin but pleasant tinkling, and the great city is blazing there in your vision in its terrific frontal sweep and curtain of starflung towers, now sown with the diamond pollen of a million lights, and the sun has set behind them, and the red light of fading day is painted upon the river and you see the boats, the tugs, the barges passing, and the winglike swoop of bridges with exultant joy and night has come . . . ."

Gorgeous views can be had in other Manhattan establishments without the dancing. Nirvana, a cheerful Indian restaurant at 30 Central Park S., looks down onto the lighted city surrounding the park. It is a cozy room, tent-like with red and silver fabric hanging from walls and ceilings. Chicken and rice with pistachios and raisins, fresh yoghurt and warm, light, puffy Indian bread.

At the top of Columbia University's Butler Hall, the peaceful Terrace, an expensive French restaurant, has a magical quality with its night windows on the Hudson. Candlelight reflects off mirrored walls, with classical guitar music in the background, a red rose on each table and a menu of exquisite fish dishes and sumptuous desserts, it is arguably the most romantic restaurant in the city.

By day, discover the city's parks. Hokey as it sounds, that old chestnut, a horse and carriage from Central Park South, or 59th St., is not to be scorned. On weekends and holidays, motor traffic is banned from Centra Park's drives, and for $17 a pair of lovebirds, even with kids in tow, can imagine thmselves transported back to the New York of the Gay 90s. Lulled by the rhythm of the carriage, one can absorb the beauty of the city in slow motion.

Our driver, ruddy-cheeked, top-hatted, cheerful, was Marty L'Herault, an actor and graduate of the University of Wisconsin. Jordan, the horse hitched to our 75-year-old carriage, was in show business, a race horse on TV soap opera Another World.

L'Herault points out, among the graceful buildings that line the park, the green roof of the Dakota, where Yoko Ono and other famous people live. We passed the century-old carousel, and the Central Park Zoo, started - says L'Herault - when wealthy New Yorkers more than a hundred years ago had no place to put the wild pets they brought back from African safaris.

Joggers, roller-skaters, fathers with baby carriages, throng the walkways.

Another way to capture the spirit of old New York is to hire horses from the Claremont Riding Academy at 89th St. and Amsterdam Ave. For $20 an hour, experienced riders can borrow a hard hat and guide their steeds along the bridle paths surrounding the Central Park reservoir. Ducks, squirrels and other wildlife play around the water. The moist air smells of the forest; skyscrapers rise through a mist.

For an intimate picnic, one of the prettiest little-known corners of Central Park is the Conservatory Garden at 104th St. and Fifth Ave., with fountains, formal flower beds, statues and benches under a canopy of trees. Across the street is the Museum of the City of New York, an uncrowded and delightful collection of paintings, furniture, silver, toys and dollhouses. The grandiose Metropolitan Museum of Art is an easy walk or bus ride down to 84th St. and Fifth Ave.

A more private corner of the city, where tourists seldom venture, is Riverside Park, an undulating stretch of hills, rocks and walkways along the Hudson River from 72nd St. to 158th St. To bicycle up the park, with the historic Beaux Arts townhouses and curved apartment buildings of Riverside Drive like a wedding cake above you, gives a sense of Paris or London in the Thirties.

The West Side is home to many of the world's best known actors and musicians. On Riverside Drive one glimpses Itzhak Perlman in blue jeans and Sherrill Milnes in a work shirt. Nearby, between 94th and 95th Sts. just west of Broadway, pause at Pomander Walk, a charming little British-style lane and one of the city's architectural curiosities. Heralded with a painted rooster over the south entrance, its two-storey homes were built in the 1920s on the model of the New York set of a London play, Pomander Walk.

Another delightful stop is the Rockefeller's Riverside Church at 120th St. on the edge of the park. The 74-bell carillon can be heard in full glory at noon Saturdays and at 12.15 and 3 p.m. Sundays. The church tower, with a view of the soaring cliffs of New Jersey's Palisades, is open to the public.

On a lazy Saturday, stroll through Soho, a funky cast-iron district with many avant garde galleries and offbeat restaurants. Here 19th century merchants built elaborate factories, or "palaces of commerce," decaying for years until cheap rents attracted artists looking for large spaces in the 1960s. Now "loft chic" has brought in rich doctors and tony Wall Streeters whose decorator-designed apartments appear in glossy magazines.

West Broadway, Soho's spine from West Houston to Canal Sts., is the new generation's answer to Madison Avenue's staid galleries. Photorealists, abstract impressionists, abstract illusionists, all tastes can be catered to in galleries on this and side streets.

Wherever one walks in New York, the streets seem to vibrate. "There is some electric influence in the air and sun here that we don't experience on our side of the globe," wrote William Makepeace Thackeray on a visit in 1855.

Every New Yorker has special passions: the chestnut vendors at Rockefeller Centre on a cold winter day, the street mimes and break-dancers along Columbus Ave. on a hot summer night. Threading through the crowds on Fifth Ave., one must gawk; the fashions are more outrageous, more alien than anywhere in the country.

For respite, one flees into Scribners' at 48th St., surely the most romantic bookstore in New York (even if Meryl Streep and Robert DeNiro chose Rizzoli's, a few blocks north, for their encounter in Falling in Love).

Shoulder to shoulder across 50th St., Saks Fifth Avenue, with glittering windows, each a work of art, and St. Patrick's Cathedral, with burnished pews and sculptured chapels, offer their separate visions of beauty in the city.

Toronto Star (ON)
SA1
ENTERTAINMENT, Saturday, June 7, 1986 856 mots, p. D11

Russell wins big following with his political satire

(REUTER)

WASHINGTON, D.C. - WASHINGTON, (Reuter) - Mark Russell claims he has 535 comedians writing the material that has made him America's premier political satirist - the 435 members of the House of Representatives and all 100 senators.

Add to that the presidents who have come and gone over the past 25 years from John Kennedy to Ronald Reagan, all of whom have been the butt of Russell's wicked jokes.

"None of them ever let me down," says the 53-year-old funnyman in the bow-tie and horn-rimmed glasses, who has become something of an institution tossing off one-liners and singing satirical ditties to his own piano accompaniment.

His cabaret-style act opened in the late 1950s in a piano bar across from Congress, went on for 20 years as the featured entertainment at Washington's Shoreham Hotel and now fills bookings around the country as well as in regular half-hour shows on the Public Broadcasting System (PBS).

Russell says people seemed more sensitive to lampooning in his early days when Washington "was still a sleepy Southern town."

He recalled that when he was at the Capitol Hill piano bar - "a typical smoke-filled room with a lot of wheeling and dealing going on" - an aide to Mississippi Sen. James Eastland attacked him as he was doing a skit on southern racism wearing a Ku Klux Klan hood made from a pillow case.

"He reached across the piano and tried to choke me," Russell says.

"But most of the politicians are not that dumb. They want to be perceived as having a sense of humor."

In any case, Russell adds, complacency born of well-being means satirists must work harder to stir things up these days.

"There's not enough turmoil," he said. "We're just so happy with ourselves and the economy and the stock market."

Russell says it was his wisecracks about President Nixon and his top aides during the Watergate crisis of 1973-74 that caught the attention of public television executives and got him his show in the 313-station public chain.

"Nixon's resignation made me very sad," he quips with a straight face. "I had to go back to writing my own material."

But all presidents have been favorite Russell targets.

He once likened Jimmy Carter's teeth to a row of Chiclets.

He said Gerald Ford looked like the meat counter attendant in a supermarket.

"LBJ is working too hard," Russell said of President Lyndon Johnson, who once stirred a public furor by lifting his pet dog by the ears for photographers. "Last night he shook hands with his beagle and picked Hubert (Humphrey) up by the ears."

And of John Kennedy: "Everybody who served with JFK on PT-109 was given a tie pin. That boat must be bigger than the battleship Missouri."

Reagan, his family and associates are the constant butt of wisecracks on Russell's current television shows.

"This is a funnier town now than it used to be - he's great for comedy," Russell says of Reagan, whom he has dubbed "Ronnie Rambo."

Vice-President George Bush, who stood in for the chief of state for seven hours while Reagan underwent colon cancer surgery in 1985, comes in for his share of ribbing.

"Have you read his new presidential biography?" Russell asked his television audience. "George Bush: From Noon to Seven, America at Peace."

International events also provide grist for the satirist, who scans the newspapers in search of topical material.

Just after the April 15 American air raid on Libya, when France refused overflight privileges to U.S. warplanes based in Britain, Russell twitted the French with a ditty sung to the tune of the "Marseillaise." It ran:

"French wine with no regrets;

"We pour down les toilettes;

"Croissants and brie, designs from Paree;

"Go sell them to Tripoli."

Russell is also capable of making light of his own act.

"It doesn't have a lasting value," he says. "It's like cheap wine."

Asked his own political affiliation, he replies: "I'm a Confused Independent, but I can be bought."

But Russell adds that there is a special, well-informed audience for political humor around the country.

"You don't have to tell them who Ed Meese is, or who Michael Deaver is," he said, referring to the attorney general and the former Reagan White House aide now in hot water because of private lobbying activities.

Come show time, Russell stands before his piano on a television stage in Buffalo, where the program is produced, surrounded by a seated audience. The wisecracks and songs come pouring off his tongue.

David Stockman, the former White House budget director who has criticized his Reagan administration bosses savagely in a tell-all book, is likened to the man who tried to shoot Reagan to death in 1981.

"David Stockman," says Russell, "is the literary John Hinckley of the second term."

And, remarking on rumors that former Secretary of State Henry Kissinger is thinking of running for governor of New York, Russell plays the opening chords of the show tune "New York, New York" and does his imitation of Kissinger's thick German-accented English:

"Shtart shpredding der vord," he croons. "I'm leafink today . . . ."

Toronto Star (ON)
SA1
STARWEEK, Saturday, June 7, 1986 814 mots, p. S82

Though he offered a weak defence against eating dessert, Raymond Burr made a good case for dining at Telfer's

Kate Daller Toronto Star

Now I know how secure Perry Mason's clients must have felt. Seated next to me at Telfer's, Raymond Burr is the picture of authority in his courtroom-correct dark blue suit, his goatee distinguished by streaks of steel gray.

Burr's surroundings are an ideal backdrop for his powerful presence; Telfer's, with its beige walls dressed in traditional art, its arched windows, high ceilings and occasional flash of brass, has all the refined stolidity of a Supreme Court. And, seated at the head of a table of nine friends and associates, Burr dominates the hum of conversation in a slow, measured baritone that, when raised, inevitably transforms lying witnesses for the prosecution into quivering jellyfish.

"What I like about coming to Toronto," Burr tells the gathering, "is that every time I come back here, everyone looks younger." Having complimented everyone in one fell swoop, he turns back to me and explains that he began cooking when he was 11 years old, pitching in as a child of the Depression.

Burr is working on a cookbook and has no false modesty about his culinary talent. "I've got a great reputation for cooking. I cook in any language. Everything," he says with a wave of his hand before digging into a thick, amber-colored soup. "Excellent. Probably the only place, outside of my house, where they combine carrots and cheddar cheese . . . ."

My vegetable pate richly deserves its Wiser's Culinary Award. The blend of tomatoes, leeks, spinach and Courvoisier has a subtle sweetness with just the right balancing tingle, courtesy of a refreshing cucumber coulis.

We discuss the two-hour Perry Mason specials that Burr, 67, is shooting. (The Case Of The Notorious Nun was shown last month.) "The first day in the courtroom, we (Burr and Barbara Hale, the original Della Street) both sat down at the defence table and the great thing about it was, we just wiped 25 years out of our lives."

Burr applies himself to the chef's salad, "essentially a Greek salad," he observes, being a mix of barbecued bell peppers, romaine, feta cheese and olives in a lemon and oregano dressing. Though "it's perfectly fine salad for this restaurant" my guest notes that in his own kitchen he would break the feta cheese into larger chunks.

"How are the tomatoes?" Burr asks of my salad, nodding that "it's the time of year" when I say they are not quite ripe. The dressing, too, tastes like a bottled French, but then, my tastebuds have been affected by the pate.

"Very rarely" will he eat pork, but Burr likes Telfer's broiled pork loin in a light cream peppercorn sauce served with rice, strips of zucchini and peppers and "something I'm very fond of, (pureed) parsnips and turnips." As for the meat, "there's not much fat to it and it's stuffed (with spinach), too. Excellent dish."

After an initial, startlingly sweet mouthful of broiled haddock adventurously teamed with an Amaretto sauce and garnished with roasted almonds, I'm enthusiastic about the fresh fish of the day. It's accompanied by snow peas and the aforementioned vegetables, but a steamed whole potato replaces the rice.

Burr attempts to pass on dessert but, briefly interrupted by an exuberant fan who plants kisses on the actor's cheeks, I ask if he'll order something and just taste it, for the sake of passing a verdict. What I thought was a clever little scheme to haul in an extra dessert, backfires. Burr "suddenly remembers" how good his selection is. He is eating, he declares, what is "outside of my house, probably the best deep dish apple pie in the world; it has a very thin crust and lots of apples, it's tart and flavorful and not heavy at all."

I'm somewhat less enamored of the cheesecake with chocolate crust. The cake and crust themselves are respectable, but the blueberry sauce (one of three choices) is a letdown. It's a little too sweet; and the taste of blueberries has somehow been buried.

Burr, who habitually wakes up at 4 a.m., decides to order decaffeinated coffee. "I'm one of those awful people that wake up happy. People can't stand you waking up happy and bright-eyed," he chuckles, then fixes the waiter with a stern stare. "I have never tried your decaffeinated coffee; is it any good? It is? Do you guarantee that? Do you like it? Okay, I'll have it." I leave, not even asking about the coffee as Burr is sipping it and swapping jokes with an actor friend. It's got to be good. Anyone who can stand up under a Perry Mason-style grilling is definitely telling the truth.

Telfer's, 212 King St. W., 977-4447. All major cards. No wheelchair access. Open Monday to Saturday. Our dinner for two (without wine), including tip, cost $61.93.

Toronto Star (ON)
SAT
NEWS, Saturday, June 7, 1986 1815 mots, p. A1

Soviets stand proud despite oppression

Richard Gwyn Toronto Star

The Star's international affairs columnist Richard Gwyn recently spent two weeks in the Soviet Union, interviewing senior officials, academics, business managers, dissidents, artists, leading journalists and students.

In this the first of a three-part series, he describes how ordinary people in the Soviet Union accept their system and are proud of it despite all its economic limitations.

MOSCOW - As the last raucous notes of the heavy metal group Kruiz died away, the crowd of 25,000 broke into applause. The sound could only just be heard from near the stage at the giant Olympic stadium: The clapping was polite, contained, almost decorous.

Soviet rock is quite different from Western rock. Instead of being sexual and aggressive, its tone is sporty, at times sentimental.

And rock crowds here are even less like their Western equivalents: No screaming, no dancing in the aisles, no drugs. The nearest the crowd at the first-ever mass rock concert here came to escaping their inhibitions was to clap rhythmically at the end of a set they especially liked.

Vast differences

The Soviet Union is different. This point is simple, obvious indeed. Yet it is perhaps the most important one that can be made about the place.

Western Europe, and its values, assumptions and habits, peter out on the borders of Poland and Hungary. Endless, repetitive space, and a different world lies beyond.

Moscow, with its monolithic blocks of offices and apartments and its inhumanly wide streets that shrink people to unidentifiable dots, looks as if made for a Pharoah. It is unique, strange, unsettling, a city suspended between Asia and Europe, but looking at itself rather than at either. To make this strangeness far more unsettling, Moscow and the Soviet Union are wholly familiar in some ways. Few experiences can be more humiliating than to interview a Soviet literary critic and to realize that he knows your literature,

let alone his own, better than you.

There seems to be also a hunger for Western artifacts. Plastic shopping bags (rare here) make treasured gifts provided they say Bloomingdales or British Airways. Better yet is a T-Shirt that says "The Earth Sucks," or the leather patches marked Levis or Wrangler from the jean-clad bums of tourists. Even Komsomol youth leaders lust after Sting, Bruce Springsteen and Michael Jackson.

Another fad

Yet after a while you realize all of this fascination with things Western is about as deep as was the fascination of Western youth during the '70s with Mao jackets, incense and sitar music.

For almost 75 years, Soviet society has been shaped by and conditioned to the concept of collectivism amid almost total isolation.

A different mindset has taken hold. What to us is oppression, is here accepted as a necessity of collective discipline. The individuality and pluralism we cherish is seen here as disorder, even anarchy. And liberty is seen as licence.

The system suffocates some people. Artists and intellectuals slip away to the West. Or, like Yelena Bonner and her husband Andrei Sakharov, stay and beat their fists against the bars.

But most Soviets seem to accept their system, at least to the extent that a linguistically mute reporter can guess at during a brief visit.

This acceptance isn't really surprising. No alternative to acceptance exists, because most people have no idea that any alternative exists.

The West is as distant as the far side of the moon. Amid media censorship, the jamming of the BBC and Voice of America, the confiscation of imported magazines, the West can be seen only through random chinks - like the scenes of shops, cars, houses, in the background of the "stand-ups" by Soviet TV reporters in Washington, New York, London, Paris. (They've been ordered recently to be more careful).

Genuine pride

But the surprise is to encounter expressions of genuine pride in the system itself.

It may be a bit defensive these days, because of the state of the economy and of the cynicism accumulated during Leonid Brezhnev's long, stale, tenure. But the pride is there. One young official said, "I know there is a lot of misuse of privileges by senior (Communist) party people. But that is not what our system is about, and it can be and will be corrected. "

An economist commented: "Yes, we've made some terrible economic mistakes. But we're the first socialist country, the first people to try to make socialism work. Judge us for what we're trying to do, not for what we've yet done."

At first, the sources of this pride are hard to comprehend. The goods are shoddy, the apartments are cramped, the range of foodstuffs is limited, the line-ups are endless.

Only occasionally are the system's accomplishments - its missiles aside - readily visible. The Moscow subway deserves its fame; the trains are almost as efficient as they are clean.

My education into the nature of the difference between the Soviets and us, and so of the reason for the prideful acceptance of its system despite its manifest limitations, began in the least-expected of places - on a state farm just outside Kiev. Its manager, Nikolai Beskrovny, is bluff, stocky and broad-shouldered.

After the customary recitation of statistics about the thousands of tonnes of vegetables and fruit and berries poured out by the Puscha Voditsa state farm, the interview moved to touchier matters - the immensely higher productivity of farms in North America, and, within the Soviet Union itself, of the small private plots of farm workers.

"Private property is a very curious thing," said Beskrovny. "You take for granted it is more efficient. But how do you define efficiency?"

He had been in the United States recently and had met a farmer who had just sold his 100 head of cattle because his wife had given birth to their son and so could no longer help him.

'Not worried'

"He told me he wasn't worried. He'd paid off all his debts. When his son was old enough, he'd buy another 100 cows and go back into business.

"A Soviet farmer just could not think like that," continued Beskrovny. "He works eight hours a day. Once he's finished, he doesn't think about the farm. But American farmers worry about their farms day and night. Ours have more time for their private lives, which is curious when you think about it."

Beskrovny didn't tell the whole story of course. Farmers here work after-hours on their own plots, for money or for the meat and vegetables the state is incapable of supplying. Their wives spend up to two hours a day in line-ups.

But collectivism does embody two singular values. One is egalitarianism. Privileges are abused, sometimes grossly: The centre lanes of Moscow's main streets are reserved for the black Zil limousines transporting Central Committee members to and from their apartments.

But the ethic of egalitarianism survives. There's nothing cosmopolitain about Moscow: Dress styles are uniformly casual and utilitarian; manners in restaurants are earthy. Pay scales differ little; wealth cannot be inherited.

It has been said of the Soviet Union that "it's a country where the poor people are in charge."

Lots of security

The other quality is security. Everyone has a job whether - the women in museums who open and close the door to each room - it involves real work. No one can be fired. No one is poverty-stricken in a relative sense; no one can be bankrupted by illness.

A number of Soviets who do make it out to the West or to Israel, go into culture shock coping with personal responsibility and choice.

The trade-offs Soviets have to accept for the benefits of their security and egalitarianism would be the equivalent for a Westerner of being sent to grimy, ill-managed jail.

The strongest single impression the Soviet Union makes upon a visitor is of its silence.

State-imposed silence is well-known. One resident reporter had a military friend sweep his apartment for bugs. He found 16. Less interesting than the number (Soviet bugs, like Soviet appliances and cars, break down) was their location. Most were in the kitchen, where the local staff worked, rather than in the living room where Westerners congregate.

More striking is the self-imposed silence. In his brilliant book, Among the Russians, Colin Thubron describes the Soviets as "a nation of sleep-walkers . . . a people unawakened."

There's the silence toward Westerners - the KGB certainly sustains it, but it really derives from the historic Russian inferiority-complex. People will talk on planes and trains because these can be explained away as random encounters, but will almost never themselves make the first approach.

Impassive fatalism

Then there's the silence, again historic, of impassive fatalism, of docility indeed: Bureaucratic arbitrariness is never questioned, any more than is an hour's delay for service in a restaurant.

Lastly, there's the particular socialist silence imposed by the system of collectivism. Here, ego-centred, individualistic Westerners have no point of contact at all.

Soviet athletes seldom cheer their own victories - the gymnast Olga Korbut was severely criticized for doing so - because these are not theirs personally but those of the Motherland, of socialism, of the system.

While the West focuses everything upon Secretary-General Mikhail Gorbachev, because he is so telegenic, Politburo decisions are genuinely collective ones. Soviet economic and international policies have scarcely changed through four leaders in almost as many years.

The collective mindset operates right down the scale. Half of a discussion with four Moscow University students, all bright and articulate, passed before they could be persuaded to speak directly rather than through the most senior among them. Their opinions, thereafter, remained uniform.

(Those Soviets - officials, journalists, academics - authorized to speak to inquiring Westerners, do vary in their opinions, but these always are variations upon the common theme of the moment).

'Utterly alien'

It is this collectivist mindset - Lenin's transformation of Marxism into a one-party state and so into a one-idea state - that makes the Soviet Union so utterly alien from us. It would remain alien, as a closed collectivist society, even if most East-West military rivalries could be settled.

The real point isn't that the Soviet Union is different. It is that it will always be different, its unique system sustained internally by acceptance and by pride.

The source of that pride, in the end, is surely that the 1917 Russian Revolution was one of the epic events in world history, and that the Soviet people know this. It demanded almost unimaginable sacrifices, and it often turned into a nightmare. But to abandon the dream of the revolution would be to abandon all those who sacrificed themselves, and to abandon history.

One young official joined in a rare, fairly free, undogmatic exchange about democracy vs socialism and the market economy vs central planning. He finished the exchange by saying, "It's our way. We have to make it work." * Tomorrow: The shaky Soviet economy

Toronto Star (ON)
SA1
TRAVEL, Saturday, June 7, 1986 669 mots, p. G14

Fresh ammunition for trivial pursuits

Marie Mattson

Travelling over 100,000 miles a year, my notebooks become crammed with all sorts of gee-whiz facts that I'd like to share. This potpourri of tidbits may amuse or amaze you: * The Japanese word for "sightseeing" combines two characters meaning "see" and "light" - in other words, enlightenment. * By law, Europeans receive a four-week vacation every year - even the first year on the job. At age 50, time increases to five weeks. * In many areas of Germany as soon as you drain your glass of beer the waiter automatically brings another. if you don't want a refill, leave a bit in the glass. * Coffee shops in Amsterdam that display a marijuana leaf indicate a safe haven for pot smokers. Cookies and cakes sold at their counters often are liberally laced with marijuana. * Five- to seven-year-old champagne tastes best, says Tattinger, France's famous champagne maker; after that time, quality deteriorates. * Flags in Ecuador's countryside signify certain fresh food for sale: red for meat, white for milk. * Dried potatoes constitute a stample of Bolivians' diet. Chuno, which is black colored, tastes like cooked mushrooms. * How many people wear corsets these days? The laundry list at the American Colony Hotel, in Jerusalem, shows $1.15 for washing a corset. * No country in the world can match Holland for clean windows. In Volendam, for example, windows are washed on Mondays, Wednesdays and Fridays, while curtains are laundered every three weeks. * The Vier Jahreszeiten Hotel, in Hamburg, Germany, places thermometers in bathrooms so you can draw bath water to a precise temperature. * Traditional attire for hotel personnel was developed by Caesar Ritz, of France's famous Ritz Hotel. He decreed white tie for waiters, black tie for the maitre d'hotel and brass buttons for bellhops. * The number "four" is unlucky in Japan and Korea. Some hotels, catering to both Eastern and Western guests, have neither fourth nor 13th floors. Also, Japanese dishes come in sets of five. ("Four" is pronounced like the word for "death," but written with different characters.) * A letter in German that looks like a strange capital "B" is called "Doppel S" (double S). It's frequently seen in words like "strasse" (street). * A Navajo hogan (house) always faces east, the direction from which good spirits come. By contrast, Japanese consider it lucky to have doors facing south. * The black goat hair fabric of Bedouin tents expands in winter, keeping in heat, and contracts in summer, letting in air. * An elephant's skin is one and a half inches thick; its footpads are like fingerprints, with no two alike. An African elephant grows six sets of teeth in its lifetime. * A camel can lose 25 to 30 per cent of its body weight without becoming dehydrated, compared with only 5 per cent for a human. * Tons of barnacles accumulate on the bottom of a ship; however, when sailing through fresh water - such as the Panama Canal - they fall off, saving the ship owner the trouble and expense of scraping the hull during drydocking. * Chicken wire is putt over thatched roofs in England to keep birds from stealing the straw for nest building. * Just as swallows return to San Juan Capistrano in California on March 19 (and leave Oct. 23), terns come back to Britain's Shetland Isles on May 9. * Near Perth, Australia, some hardwoods are so durable foresters fell trees with explosives. * The world's longest straight stretch of railway track - 297 miles - extends across the Nullarbor Plain, lying between Sydney and Perth, Australia. * The principality of Monaco derives more revenue from the sale of postage stamps than from its famous Casino. * British weigh themselves in stones, one stone equaling about 14 pounds. * It's surprising the number of travelers who mispronounce the name of Scotland's capital, Edinburgh; make the last syllable rhyme with "thorough." * Unless you're up late you don't have to worry about falling coconuts hitting you in Miami Beach; it's said ripe coconuts there generally drop only between 2 and 5 a.m.

Toronto Star (ON)
SUN
NEWS, Sunday, June 8, 1986 926 mots, p. A14

Labor won't play Pocklington's game Striking meat packers vow to hold out in bitter Alberta dispute

Matt Maychak Toronto Star

EDMONTON - EDMONTON - The feud between Peter Pocklington and the striking workers at his Gainers Inc. meat-packing plant grows bitterer with each passing hour.

"I'll watch the place burn before I'll go back in there for that money," one striker, who refused to be identified, told The Toronto Star outside the plant gate.

"It might, too. If Pocklington comes here, he better watch his back."

That bitterness carried over yesterday as about 5,000 people marched in the streets to support the strikers.

They carried Canadian flags and placards attacking Pocklinton, owner of the Edmonton Oilers hockey team, and urging Premier Don Getty and Labor Minister Ian Reid to outlaw the hiring of "scab" labor.

Angry with law

"Pocklington pays scabs $8 to pay Gretzky $10,000 an hour," one sign read, referring to the hockey team's great centre, Wayne Gretzky.

The demonstrators' anger was also aimed, in part, at provincial labor laws that allow companies to replace striking workers permanently.

"The workers at Gainers aren't just fighting for themselves," Dave Werlin, president of the Alberta Federation of Labor, told the rally.

"They're fighting for the entire trade union movement, and the trade union movement right across the country is inspired and is fighting for them."

He said Bob White, leader of the Canadian Auto Workers Union, and other national labor leaders are expected to attend a rally Thursday at the official opening of the legislature.

The strike, one week old today, has captured national attention and become a cause celebre for the labor movement.

But wider provincial issues lurk behind the scenes of clashes between police and pickets.

The first is a battered Alberta economy, crippled by hard times for its two main staples, energy and agriculture.

Low world oil prices have prompted thousands of layoffs in the oil industry.

And poor grain prices and tough competition from heavily subisidized European and American farmers are forcing Alberta farmers to cut their spending in what promises to be a break-even year at best.

The seasonally adjusted unemployment rate for the province in May, according to Statistics Canada, was 10.2 per cent, compared with the national average of 9.6 per cent and 7 per cent in Ontario.

In Edmonton, the rate is 12 per cent, astronomical compared to Toronto's 5.8 per cent.

Pocklington has said he is paying market rates to those crossing the picket lines during the strike.

"I don't call them strike-breakers; I call them hungry people who want to work, who want the opportunity to work for themselves and their families," he told a radio interviewer.

New Democrat leader Ray Martin replies that, "Pocklington is pitting one group of workers against another."

And it appears that the fear caused by a sliding economy has made new workers easy to find and the 1,080 strikers all the more determined.

Many of them now describe the strike as a war for their jobs.

"Where are we going to go? We'll fight with the cops all day," said Al, a 24-year-old striker whose tasks inside the plant include grinding sausage and packing boxes.

"The few spare summer jobs are grabbed by students. We'll stay out two, three, four months. We've got nothing to lose. We've got no place to go," he added.

"He's pitting unemployed people against us, people who don't have a choice against people fighting for their jobs," said his 24-year-old wife, Teresa, who works on a line that packs meat slices.

Pocklington has said his plant, already embroiled in tough competition with eastern firms, won't survive if he has to match wage settlements won by meat-packing workers in eastern Canada.

But the workers say they agreed to benefits cuts and other concessions two years ago when Gainers was suffering.

They say parity requires raises of only about 5 per cent, but Pocklington wants to break the union at the plant, one of the few Alberta survivors in what was once a thriving business in the province.

'Destroy union'

John Ventura of the United Food and Commercial Workers told The Star the workers would have parity if their base rate of pay, now $11.99 an hour, was increased by 51 cents this year and an additional 52 cents next year.

Another headache for Pocklington developed this weekend when Canada Safeway and some other stores announced they would no longer buy Gainers' products, citing the possibility of unreliable supplies.

Safeway also said it will not buy from Fletcher's Fine Foods Ltd. of Red Deer, which also has been struck by union workers.

More than 350 pickets have been arrested at the two meat-packing plants.

In the meantime, the NDP's Martin wants Getty to urge his "good friend" Pocklington, a former candidate for the leadership of the federal Progressive Conservative party, to resume negotiations.

If that fails, he wants Getty to call an emergency session of the legislature to amend the province's labor laws.

Martin said the Progressive Conservative government should copy Quebec and introduce a law outlawing the hiring of "scabs," or follow Manitoba's lead and restrict employers to hiring replacement workers who must be fired as soon as a new contract is signed with striking workers.

Getty has promised a review of the laws.

Martin vowed his newly elected caucus of 16 MLAs, including 11 from Edmonton, will press the Tories, who hold 61 of the legislature's 83 seats, when it resumes sitting Thursday.

"I've never been so ashamed to be an Albertan," he said.

Toronto Star (ON)
SUN
BUSINESS TODAY, Sunday, June 8, 1986 2134 mots, p. F1

GRAIN WARS

John Spears Toronto Star

The men who went up to the mountain in British Columbia to seek an end to the world's grain trade wars trooped back down again last week without a truce.

And with mounting supplies of grain running up against a shrinking world market, grain experts say hostilities are more likely to get worse than better.

The failure of the world's five big grain exporters to stop fighting means more cut-throat competition for markets and increased pressure on governments to subsidize farmers.

What started as a wheat war has spread into barley and shows signs of spilling over even into the corn trade.

Grain is being sold like soap with customers offered deals of "buy two bushels, get one free."

Subsidies are reaching astonishing levels. The European Community recently subsidized barley shipments to Saudi Arabia to the tune of $90 a tonne when you could buy the same tonne of barley in Thunder Bay for $60.

The United States is trying to buy its way into the market in Syria - a country that by U.S. definitions gives almost as much comfort to terrorism as Libya. It is giving away corn to North Yemen to help close a deal on poultry feed.

And underpinning the new subsidies are the whole range of long-standing ones - such as Canada's $700 million-a-year grain transport subsidy to the railroads.

The grain war has forced prices paid to Canadian farmers dramatically lower, and increased tension between Canada and the U.S. at the outset of the free trade talks.

While exporting countries bear the extra costs of subsidies, their customers reap the benefit of cheaper food.

If it's the exporters who do all the suffering, why fight?

That was doubtless one of the propositions that Canadian Wheat Board Minister Charlie Mayer put to his colleagues from the U.S., the European Community, Australia and Argentina as they met behind closed doors last week at Whistler, B.C.

Mayer had brought the trade or farm ministers together to seek ways of ending the costly grain war.

His staff was careful not to make extravagant predictions about the outcome, and the outcome matched the extremely modest expectations.

The ministers agreed to nothing more than another meeting.

Since the current crisis has been building for years, there was no reason to expect a fast and easy settlement.

Where did the war originate, who are the combattants, and what are their weapons?

Here's an overview. The Market

The seeds of the grain war were sown in the 1970s when trade in grains boomed, along with markets for other commodities such as oil and many metals.

The Soviet Union - long an importer that made occasional, big purchases - became a chronic heavy importer around 1977.

Canada had no trouble making long term agreements with the Soviets and the Chinese, while prospects were bright for future sales in the Pacific and Latin America.

Grain growing countries expanded production; the price of farm land soared; there seemed to be room for everyone to make sales.

The party ended in the early 1980s, first with the worldwide recession, and more recently with the oil price collapse.

Daryl Kraft, an agricultural economist at the University of Manitoba notes that world grain production had increased at an annual rate of about 3 per cent during the 1970s while world population grew less than 2 per cent a year.

What kept the market moving was higher incomes.

The Soviets - who happen to be the world's biggest oil producers - could finance grain purchases through oil sales. So did the Chinese.

Even less developed countries had spare cash they could use to buy grain. Their populations ate more wheat and meat, with livestock fed on imported coarse grains.

That all changed in the 1980s.

The recession hurt many grain importers, who cut back purchases. Poland's economic woes, for example, came partly from buying too much foreign food.

Soviet grain purchases this year are down 45 per cent, as the Soviets finally seem serious about becoming self sufficient in grains.

China is now a net grain exporter. When China's long term wheat purchase agreement with Canada ran out last year, they didn't renew it.

India, once unable to feed itself, is now self sufficient.

The world wheat trade for the year ending July 31 will drop to about 88 million tonnes, compared with 106 million tonnes the year before.

"There's a very good chance we'll see a continued shrinkage in the markets," predicts Douglas Mutch of the Livestock Feed Board of Canada.

Meanwhile production has continued unabated, with more than a year's supply of world trade in storage bins around the world.

And the situation for coarse grains such as barley and corn is even worse.

Even as African nations, too poor to buy food, faced starvation, the rest of the world was building a grain glut.

The glut is still there, overhanging the market. The Exporters * The United States: As the world's biggest grain exporter, U.S. agriculture boomed in the 1970s.

The U.S. alone accounted for 48 per cent of the world wheat trade in 1981-82.

Since then, the U.S. has taken a steadily dwindling share of the market - down to 37 per cent last year.

The high U.S. dollar didn't help as it made prices of all U.S. products more expensive.

But the U.S. accuses Europeans of stealing markets through unfair subsidies, and has vowed to recapture its lost share.

There's only one way to expand trade in a shrinking market, however - and that's to grab markets from somebody else.

U.S. agriculture secretary Richard Lyng has denied that the U.S. wants to start a trade war with the Europeans - he says they're merely "throwing marshmallows back and forth across the Atlantic."

Nobody else sees it that way.

The U.S. slashed its so-called "loan rate," which effectively means its export price, by 27 per cent this year to $2.40 (U.S.) a bushel. But at the sale time it maintains a "target price" of $4.38 (U.S.) - which means the government pays farmers the difference as a subsidy.

Farmers are required to take land out of production to qualify for the subsidies. But inevitably they idle their poorest land and increase their yields on the remainder by more intensive cropping practices so production cuts are relatively small.

The U.S. also set up a special billion-dollar export subsidy program, ostensibly to recapture markets lost to the Europeans.

But it has been using that export fund to blast into the Syrian market - where Canada has traditionally been the biggest seller - and Sri Lanka, traditionally an Australian stronghold.

The U.S. marshmallows can be rock-hard, and they're not just hitting Europeans. The Americans say the pain will be temporary. They contend that the low prices and big grain sales will flush out inventories in a year or two, and then the normal forces of supply and demand will take over, pushing prices back to reasonable levels. * The European Community: Everyone loves to kick the Europeans, whose Commmon Agricultural Policy or CAP is a model of subsidies run amok.

It was rooted in the food shortages after World War II, when the Europeans vowed to become self-sufficient in food.

By the start of the 1980s they were self-sufficient in meat and grain - and then some. The community paid its farmers whopping prices for crops and meat, without setting any production limits.

Although it is now grappling with the difficult question of quotas - which countries' farmers cut back production, and by how much? - Europe has accumulated huge stocks of meat, grain and dairy products.

It has been forced to sell them at huge losses. The community will spend about 70 per cent of its total budget, or $30 billion, on farm programs in 1986.

Dietrich Hammer, head of the community's delegation in Ottawa, acknowledges that Europe is overproducing in some commodities and is trying to find ways to cut back.

But he argues that the community's share of the world wheat trade hasn't changed much - inching up to 15 per cent for the year ending March 31, 1986, compared with 14 per cent four years ago.

And while he acknowledges that European farmers get big subsidies - the community pays them the difference between the low world price and the sky-high internal price - he says that Europe's customers pay the going world price.

The community's line of reasoning raises the difficult question of what is a "traditional" share of the market.

Hammer obviously pegs the Europeans' share close to 15 per cent.

The U.S. might choose to go back to the 1960s and 1970s, when Europe was a net importer, and say that the community's traditional share is zero.

Hammer also argues that the Europeans are an easy whipping boy because they pay their subsidies directly to farmers.

Other countries' subsidies are less direct. The Canadian government, for example, pays $700 million a year to help transport grain, but the money goes to railways rather than farmers. The U.S. subsidies take the form of cheap loans to grain purchasers and two-for-the-price-of-one deals, as well as straight payments to farmers. * Canada: This country also plays the subsidy game, with the biggest example the $700 million a year "Crow benefit" to subsidize rail transport. And western farmers got $580 million from the Western Grain Continued from page F1

Stabilization Program to help compensate for last year's low prices.

U.S. wheat growers also resent that the federal government does the international marketing for western grain growers through the Canadian Wheat Board.

The difference is that U.S. policy has a direct impact on world prices. Canadian policy doesn't. Canada has to accept whatever prices are going on the world market.

And while the Wheat Board will guarantee western Canadian wheat growers a minimum price of only $3.54 a bushel for the 1986 crop, U.S. growers will be able to collect about $6 a bushel (Canadian).

There is pressure on the federal government from some farm organizations this year, however, to make a straight "deficiency payment" to Canadian grain growers of up to $2 billion.

The House of Commons committee that last week recommended boosting the price of wheat used in Canada has also said the government should consider a deficiency payment.

There will be strong political pressure for the government that bailed out depositors at two failed Alberta banks to the tune of nearly $1 billion to come to the rescue of western farmers as well.

While most attention has been focussed on the western wheat situation, corn is a sore spot as well. Corn is Ontario's biggest crop.

The Ontario Corn Producers' Association is seeking a countervailing duty against U.S. corn, claiming that U.S. growers are getting subsidies that injure Canadian producers.

The Outlook

Few grain experts are optimistic.

Douglas Mutch of the Canadian Livestock Feed Board notes that the new U.S. Farm Bill sets policy for the next five years, so they have dug in for the long haul.

And he thinks there's a good chance that the huge grain trade of the 1970s was an exception.

Supplies are so far out of balance with demand, he says, that some grain won't find markets during the next few years no matter how low prices sink.

"Who really can afford in the long term to import food?" he asks.

The two biggest markets - India and China - are now self-sufficient. The Soviets, who traditionally have failed to meet grain production targets, are finally getting serious about solving their production problems.

If the U.S. is determined to increase market share in a shrinking trade pool, it will only be able to do so by stealing markets from its competitors. That is likely to exacerbate the trade war rather than calm it.

Daryl Kraft at the University of Manitoba is also pessimistic.

He sees little immediate hope of raising incomes in less developed countries to the point where they'll be big grain importers.

That leaves the solution in the laps of the exporters to restrain production.

"I think Canada can play a strong leadership role in that area," he says.

"Canada should be pushing the U.S. and (the European Community) and saying, 'Look, if you're willing to initiate further controls on production, we will, too."

Everyone will have to give something. The community might back off on wheat exports, for example, while Canada and the U.S. sell less barley.

Continuing the war will simply drain the treasuries of everyone in the market, he says, and Canada's treasury is not the biggest.

"It's a game we can't afford to compete in."

Toronto Star (ON)
SUN
PERSPECTIVE, Sunday, June 8, 1986 1785 mots, p. H7

Canada Pension at age 60 in '87

Robert Duffy Toronto Star

Both the federal and Ontario governments announced fundamental reforms of Canada's public and private pensions systems due to take effect next year.

The big change in the government-run Canada Pension Plan will lower the minimum retirement age from 65 to 60, with a proportionate reduction in benefits. Correspondingly, the new plan will allow workers to continue working until age 70, with an increase in pension benefits thereafter.

At present, an employee retiring at age 65 gets a maximum pension of $486.ll a month, protected against future inflation. Next year, if he quits at age 60, he will get 30 per cent less than that for the rest of his lifetime. If he stays on the job until 70, he will get 30 per cent more.

Disability payments will also be improved next year. The flat rate of $88 a month will go up to $224, and the eligibility rules will also be made easier.

To give a degree of protection for women, the new rules provide for an even split of pension rights in the event of divorce or the end of a common-law relationship.

In addition, survivor benefits will no longer be cut off if a widow or widower remarries. Those whose benefits have been cut off under the existing rules will be reinstated when the new law comes into effect, but not retroactively.

Altogether, more than 500,000 Canadians at or near retirement age are expected to be affected by the changes, mostly to their benefit. Younger workers will also notice the changes, with an increase in their (tax-deductible) contributions to the pension plan.

The Ontario changes deal with the regulation of private pension plans. Under the new rules, pension rights will be "locked in" after two years with a company instead of 10. That is, both the employee's and the company's contributions will be vested in pension rights. At present, an employee quitting before 10 years of service gets only his own money back, and it is taxable as income.

Next year the employee changing jobs will also be entitled to take his full pension rights with him, to be transferred to his next employer's pension plan.

Both governments have failed to respond to some demands of pension lobby groups and opposition parties. The Canada Pension Plan will still have no provision for "homemaker" pensions to give benefits to housewives, and the Ontario changes will not require employers to index their pension payments for inflation. Over 350 arrested in 2 Alberta strikes

After a week of picket line violence, Alberta Labor Minister Ian Reid said he had persuaded the two sides in the strike at the Gainers Inc. meat-packing plant in Edmonton to resume negotiations under a news blackout.

At Gainers and another strike at the Fletcher's Fine Food plant in Red Deer, Alta., more than 350 people were arrested as strikers defied court orders limiting picketing, and the two companies moved to bus in strike-breakers.

The dispute was inflamed during the week by the comments of Peter Pocklington, former contender for the leadership of the Progressive Conservative Party, hockey magnate (Edmonton Oilers), and owner of Gainers.

In a radio interview, Pocklington said he would never sign a collective agreement with the United Food and Commercial Workers or any other union. He would deal with his employees "on an individual basis," he said, and the strikers had better cross the picket lines if they wanted their jobs back.

Pay is the main issue in the dispute, the union demanding an increase of $1.03 an hour in a two-year contract. At Gainers the average rate now is about $11 an hour, and at Fletcher's between $12 and $13 an hour. Pocklington said the strikers could have their jobs back individually at "market rates." Provinces take modest trade step

While the heavy diplomatic ammunition was flying across the Canada-U.S. border, the 10 provinces came up with a freer trade agreement of their own. It looked like a step in the right direction, but a very modest one, and for the time being nothing has changed. Meeting in Belleville, the 10 provincial regional economic development ministers and federal acting Industry Minister Don Mazankowski agreed: * Not to add any new barriers to interprovincial trade. * To establish some kind of mechanism to reduce the existing barriers. * To set up some process to take a detailed look at the problem.

The existing provincial protectionism covers such things as beer sales, the operation of provincial farm marketing boards and the rights of workers in one province to find jobs in another.

Mazankowski said the result of this federal-provincial conference "sends a positive signal to Americans that we're prepared to look at our own house in efforts to liberalize trade."

But evidently not much more than a look, at least for the time being. U.S.-Canadian UAW split official

Now it's official and final. The Canadian Auto Workers (in full, the National Union of Automobile, Aerospace and Agricultual Implement Workers) has split from the United Auto Workers of America (UAW) and is on its own.

The separation was worked out last fall and ratified last week at the UAW convention in Anaheim, Calif. The Canadian union will have its own ratification meeting tomorrow in Toronto.

Under the separation terms, CAW gets $40 million from the UAW strike fund, plus about $3 million in property and mortgages.

"I feel very good about it, very good about it," said CAW president Bob White, who led the Canadian revolt last year when the American union tried to impose its terms for a contract on the Canadian locals negotiating with General Motors. New OMA council to decide on strike

The Ontario Medical Association will get a new president and make a fateful decision at the annual meeting of its 250-member council tomorrow and Tuesday. Dr. Richard Railton will succeed Dr. Earl Myers as head of the organization representing Ontario's 17,000 doctors, and the council will decide whether to call an indefinite strike in protest against legislation banning extra-billing.

As the dispute between the doctors and the government moved toward a climactic confrontation, there were no signs of compromise on either side.

The OMA leadership insists that its members must continue to have the right to charge their patients more than the official medicare fee schedule, except for the elderly, emergency cases and people on public assistance rolls.

The government of Premier David Peterson is equally determined on its law completely banning the practice of extra-billing.

At Queen's Park, the legislation was moving slowly through the parliamentary process of clause-by-clause committee study, with the Tory opposition using every available debating device to delay passage.

Under the proposed amendments introduced last week by the government, the law as it stands now will compensate patients who are extra-billed through OHIP, which in turn will recover the amount from an offending doctor. The doctor can also be fined.

A New Democratic Party proposal to establish a system of binding arbitration in cases of deadlocked disputes between the health ministry and the OMA over fee schedules was defeated by the government with the support of the Tories.

Another NDP amendment, however, that would forbid opted-out doctors to demand payment of fees before a patient has got the money from OHIP was accepted by the government.

Meanwhile, out in Saskatchewan where the extra-billing privilege was first introduced and where the doctors surrendered it last year, they are now having their own protest movement.

The Saskatchewan doctors are unhappy because, although they have agreed to an over-all increase of 4.2 per cent in the medicare fee schedule, the government insists on having a say in how the money is divvied up in setting the fees for the various medical procedures and specialties. Mulroney admits 'neck is on the line'

With a rather mixed metaphor, Prime Minister Mulroney last week conceded that his move for a free trade agreement with the United States is a high-risk enterprise. "I know my neck is on the line," he said on a radio phone-in show in Quebec, "and a lot of people are gunning for me because of it."

Although the negotiations with the United States have yet to get down to serious business, the present indications are that the whole foundation of the Canadian policy are urgently in need of repairs and reinforcement.

There was the fallout from the U.S.-Canada mini-tariff war for a start, with Mulroney sweating to restore his palship with President Ronald Reagan after his burst of public outrage over the shakes and shingles tariff.

There was also the Prime Minister's meeting with provincial premiers, which first seemed to have resulted in a general agreement about their role in the negotiations, and then came apart with conflicting interpretations of what exactly was agreed to.

It seemed clear enough that Mulroney had accepted the idea of meeting the premiers every three months to tell them what was going on and listen to their comments. But they also went away with the impression that there were also to be monthly meetings with External Affairs Minister Joe Clark, who is the minister in charge of the negotiations. Not so, said a senior federal official (who asked that his name be kept out of the controversy); no more official meetings until September.

Also last week there was publicly reported muttering among politicians and officials in Ottawa about the suitability of Simon Reisman for the job of chief free trade negotiator. He got top marks as a hardball player vis a vis the U.S., but didn't rate so well for his recent abrasive handling of relations with provincial governments and the media. After all, critics noted, any free trade deal will have to be accepted by the provinces and public opinion, or there'll be no deal. 65,000 jobs at stake in lumber industry

In separate but closely related developments last week, the U.S. moved once more in the direction of increased tariff protection for American industry against Canadian competition.

The U.S. commerce department accepted the demands of the U.S. lumber industry for yet another investigation by the International Trade Commission to determine whether Canadian exports are damaging American interests and, if so, whether the Canadian industry is unfairly subsidized by governments.

The issue hinges on the question of "stumpage" - the fees governments charge lumber producers for the right to cut timber on public lands.

Canada won a similar case in 1983, but the Americans are now back with a new interpretation of their law.

At stake now are $4 billion worth of lumber exports to the U.S. and up to 65,000 Canadian jobs.

Toronto Star (ON)
SUN
PEOPLE, Sunday, June 8, 1986 2103 mots, p. D1

Madonna's life takes a nice turn

Fred Schrubers Special to The Star

"Being really cold had a lot to do with it," Madonna is saying talking about the eeriness of her arrival in the mainland China city of Shanghai with her husband Sean Penn in January. "We arrived in the middle of the night and lost a day. We were supposed to go to sleep, but we couldn't sleep, and we ended up just walking around in the streets on this steel-cold morning. It was still dark out, and the streets were filled with people doing tai chi. So dreamlike - you saw all these hands moving. They hang their wash out - put a stick out the window and put their clothes on the stick, and they're frozen in the air. When it gets light out, people are travelling around with buckets, a huge chunk of meat and a head of cabbage, their food for the day."

Was she - recognized? "No, they didn't know who I was. Blonde hair . . . I'm like from outer space to them. A Martian. I loved that. That was great."

Shanghai 1986 was not the sin-festering port it was when Marlene Dietrich's Shanghai Lily returned there ("To buy a new hat," she said) in 1932's Shanghai Express. It's a place made austere by Peking's bureaucracy, too full of cement walls to stand in for the opium-ridden, whore-stalked, rickshaw-trafficked 1938 metropolis of Sean and Madonna's Shanghai Surprise. So they drank in what local color they could, as planned, and moved on to the capitalistic frenzy of Hong Kong. The place was hardly the liberating retreat they'd imagined when they put this movie deal together (they were given implicit approval of the script - of the whole creative endeavor, in fact, just as Sean had had in the making of At Close Range). Hordes of photographers and reporters from the city's English-speaking dailies - and not a few imported from Great Britain - crowded close to their street locations, chanting, "We want Madonna!" And the very spots that could stand in for teeming 1938 Shanghai were the slums controlled by Chinese gangsters, people who were not easily reasoned with or threatened, who blocked them at every turn with escalating demands for payoffs. Unusual locations made the company fair game for local extortionists. "We were at this one location for 18 hours," Madonna says, "and Continued from page D1

there was only one little road to it. They blocked it off. So, it's 2 in the morning, it's cold, we're tired, we have to get up the next morning at 6, and we couldn't get out of there because this guy was parked, and he wanted $50,000. That went on every day. And nobody would help us.

"There were big black rats underneath our trailers . . . I kept saying, 'I can't wait till I can look back on this, I can't wait . . .' It was a survival test. I know I can get through anything now, because I think we had a lot of odds against us. First of all, I think Sean and I set ourselves up for a challenge, being married and working together. A lot of people were saying that's a sure way to end a relationship, you'll be divorcing afterward. It was my second movie, and I had all these feelings of insecurity and being inadequate - 'I'll be a terrible actress, he won't love me anymore' - all that stuff.

"But I've seen Sean work with other people, and - a lot of people have said it - he's a very giving actor. He would never make you feel like you weren't adding up in a scene. That's his main thing when he's making a movie, making it work for whoever's in the scene with him.

"Strangely enough, we never got along better. We took turns being strong and not letting it really affect us. There was a time when I was so overtaken by it, and I was crying, and he said, 'Don't worry, baby, we'll make it work - we'll make it work despite all the problems.'

"Then in two weeks, he'd be miserable, and he couldn't stand it, and I'd be holding him up, saying, 'We'll get through this, you're really good in it, and that's all that matters.' " It wasn't the collective inexperience of the filmmakers that kept it from being a lark (director Jim Goddard came out of the hybrid known as long-form television and was recommended to Sean by Martin Sheen after the Kennedy mini-t+0

series). Most distractions came from the voracious press. The worst confrontation was on the island of Macao, when the couple were brought to their suite in the Hotel Oriental, having been told the entire place had been swept clean of peepers, "and there was a guy in the doorway of our hotel room."

Airport scene

This turned out to be a good way to get famous for having a camera strap twisted around your neck, and the heat this enterprising gentleman (actually the head of an English-language daily) brought down on the production caused much consternation. Coproducer and HandMade Films principal George Harrison flew in to mend fences. By the time the production moved to London - not without a calamitous airport scene in which a photographer bounced off Madonna's limo and injured himself - the flames had been fanned so high (SPOILT BRAT WHO RULES MADONNA blared the Sun.) that a press conference was held to defuse the situation. Madonna and the 43-year-old ex-Beatle ("He's a sweet sort of hapless character," Madonna says, "who doesn't have a mean bone in his body") faced the press on March 6. The New Musical Express's reporter said Madonna "was as quick-witted, self-possessed and beautiful as I'd hoped she would be" but noticed the tabloids painted her again as "the same old surly she-cat".

"I have nothing to apologize for," she said and woke up the next day to hear a local radio station playing the phrase repeatedly on a tape loop. But for the remainder of her London stay, she was able to step out her door unmolested for a daily jog in Holland Park.

It was the second media gantlet she'd run in six months. It says a good deal about Madonna that her instinct is to wade into the thick of the fray - which is what she did when the skin mags printed nude studies of her that dated back to 1978 to 1980. All three photographers involved were artsy types, as the magazines laboriously pointed out, but the net effect seemed to be a tarnishing rather like the one that temporary Miss America Vanessa Williams suffered when her far spicier pictures were pulled out of the drawer. Added to the impending release of the ineptly erotic A Certain Sacrifice, it made for a jolt.

"I can't say I wasn't devastated by the experience," Madonna allows. "Sean kept saying, 'Look, this is all going to blow over,' but nobody wants their skeletons to come out of the closet. I think when I first found out about it, the thing that annoyed me most wasn't so much that they were nude photographs but that I felt really out of control - for the first time in what I thought to be several years of careful planning and knowing what was going to happen. It took me by surprise.

"I think all the pictures have gotten out, but if they forgot one or two that do come out, it's not gonna blow me away," she says. "I don't even think about it anymore. It's like when you have a terrible thing you think is the end of the world - like in fifth grade when my mother told me I couldn't wear these sheer white stockings everybody in my school was wearing, I cried for hours, thought I wouldn't live through the next day. You think it's the end of the world, and then one day it's not."

But the day she was scheduled to appear, as part of the Live Aid extravaganza, before 90,000 people in Philadelphia's JFK Stadium and countless more on TV, she had her doubts.

Sarcastic intro

"It was the first time since the pictures came out that I was making a public appearance. Part of me felt about this big," she says, gesturing, "and another part of me was saying, 'I'll be damned if I'm gonna let that make me feel down. I'm gonna get out there and kick ass, get this dark cloud out from over my head." She came up with socko deliveries of Holiday, Into The Groove and the debut performance of Love Makes The World Go Round, shrugged off Bette Midler's sarcastic intro ("A woman who pulled herself up by her bra straps and who has been known to let them down occasionally") and managed a quip as she sweated through the show in a long, heavy and obviously hot brocade coat.

"When I started working with her," says Pat Leonard, his studious look giving way to a squint, "I used to get so burned, man, so pissed, when people would say, 'How can you work with her?' I'd say, 'What are you saying? What do you know that I don't know?' " He ticks off a litany with emphatic flicks of his hand: "She's a nice person. She's smart. She's dedicated. She's talented as hell. She's prolific. She's compassionate. She's not this person everybody thinks she is."

"It's delicate," notes Bray. "There's a single-mindedness to her that doesn't really leave a lot of space for - you can read it the wrong way if you're expecting her to give you something she really don't have time to."

"Steve would know this better," says Leonard, "but I've seen her change a lot in the last two years. She fought so hard, and when it first all turned up, she kept fighting to make sure it didn't go away. Now there's a lot more trusting. She doesn't think it's gonna go away."

* * *

The world premiere of At Close Range at the Bruin Theatre in Los Angeles was attended by the usual swivelling searchlights, considerable accumulations of star watchers gathered behind ropes and not a few paparazzi. As Pat Leonard had predicted to his wife, Susan, before they went in, Madonna laughed loudly at the part she always laughs at - when a demonic Christopher Walken offers Sean's beleaguered screen girlfriend some cornflakes. Afterward, the star and his bride managed to clear out with minimal interference from the photographers (although it took what looked like a phalanx of wrathful Hitler Youth seemingly jacked up on atropine and PCP to keep it that way).

The celebrity guests then went by car to a hip nightspot called Helena's for a little party, where Cher sat with Aztecan aplomb, Sean's parents occupied a sociable little table with Charles Bukowski himself, and Don Johnson asked Madonna (without getting a definitive reply) if she'd like to duet with him on an Otis Redding song on his forthcoming record album. Harry Dean Stanton and his date Michelle Phillips came by, and Michelle leaned toward Madonna, who looked especially swell in her new, classic gamin look, and fondly said, "Pretty little bad girl."

Everybody had hoped Sean wouldn't clout any photographers, and he didn't. "He will fight for that privacy," Madonna had said a few days before, "and even if they get a picture of him with his coat over his head, or whatever, he didn't give it to them. They didn't get his eyes. They'll get tired of picking on him, and us. They will. He wants to protect me -- he sees a lot of people being, in his eyes, disrespectful to me - or wanting to start rumors or say bad things, to create an untrue image of me. As inefficient as his methods might be, he has a way of thinking, an integrity, and he sticks with what he believes in, no matter what. There's not many people who do that.

More accessible

"When you're an actor, you do your work and you go home, and people deal with what's up on the screen. When you're a singer, obviously it's you. That's what music is all about. It's a lot more accessible. You're saying, 'This is me,' so people know you intimately. They see you onstage, being vulnerable, sweating, singing, crying, dancing, whatever it is. Or just standing still. But it's a statement: 'This is me. And here I am for all you people.' "

ROLLING STONE

ANGELES TIMES SYNDICATE

Toronto Star (ON)
SUN
SPORTS, Sunday, June 8, 1986 1018 mots, p. E2

Eat your chicken and you may hit .400

Neil NacCarl Toronto Star

WADE BOGGS and chicken are like Popeye and spinach. The Boston third baseman, who comes to Toronto tomorrow flirting with a mighty .400 batting average, eats chicken seven days a week.

"It started back in 1977," explains Boggs, who already has won two American League batting titles in his four-year major league career and is given the best shot of all current players of hitting .400 for the year - a feat last accomplished 45 years ago by Hall of Famer Ted Williams.

Boggs was in his second year of pro ball when his love affair with a different kind of fowl started. He began chomping chicken three times a week and found his hits taking him to the place where he batted a hefty .332 for the Boston farm team in Winston Salem.

'Chicken every day'

"It was superstition, I guess, but I said to myself, 'Why not have it every day?' "

He has never hit below .300 again, and his .351 career average is the seventh best in baseball history for all players through their first four seasons.

He eats chicken every day during the season, both at home and on the road.

His wife Debbie has a collection of chicken recipes, and she operates on a rotating schedule over a period of two weeks.

"Lemon chicken is my favorite, and I eat it once a week," Boggs told The Star from Milwaukee were the Red Sox were playing a weekend series before their three games with the Blue Jays at Exhibition Stadium.

What about when the Red Sox are on the road?

"The restaurants I go to have good chicken. No fast-food places.

"My favorite is a restaurant in Kansas City called Nabils. I know the owner, and he fixes it five or six different ways and puts it all on a plate."

Toronto is not one of his favorite chicken cities and he hasn't found a restaurant here yet that delights his palate.

Recipe book

His fondness for fowl led his agent, Co-Ordinated Sports Management, to come up with the idea of a recipe book with his favorite chicken recipes. Called Fowl Tips, it is published by Narragansett Graphics in Wakefield, Mass.

"It was not a profit-making venture," he says. Nor is he involved in any television commercials promoting any restaurant, or any products used in the cooking or preparation of chicken.

"It's probably better for you than red meat," he explains. "It doesn't sit heavy on your stomach, and it is easy to digest.

"In the off-season, I eat fish occasionally, but I eat chicken year round. You can't go back and forth."

Several years ago, somebody asked Boggs how he could eat chicken for breakfast?

"Ever hear of eggs?" he replied.

Hall of Famer

Even though his average soared over the .400 mark briefly last weekend in Minnesota, Boggs did not get caught up in the hype surrounding another assault at the magic .400 mark, last achieved by Williams with the Red Sox in 1941.

Frankly, he doubts if it would be possible for him.

"It might be done the same way George Brett came so close in 1980, with barely enough at bats to qualify. But I get 650 at bats a season, and I need 'way too many hits."

Last year for example, when he collected 240 hits, he would have needed 21 more to reach the .400 mark.

Earlier this week, manager Ray Miller of the Minnesota Twins said he felt certain that Boggs would bat .400 if he played for a team that had artificial turf and he had 100 games a year on the carpet.

"He hits the top half of the ball," Miller said. "That's why he doesn't pop up. He's absolutely the perfect hitter for artificial turf."

But Boggs disagrees and argues, "I really don't think it helps me. Playing on grass enables me to hit in the hole better, the shortstop can't get to the ball so quickly. On artificial turf, the shortstop can play deeper and make that play." Streaks are tough

Nor is he the type who is concerned with hitting streaks. The longest of his career was 28 games in 1984, and that's only halfway to the record 56 games set by Joe DiMaggio in 1941.

"I think streaks wear on you, without a doubt. It's tough to keep up the pace. I'm the kind of hitter who walks a lot, and I don't have that many long streaks."

What he doesn't have are long periods without getting a hit, the kind of thing that can really chew the points off a batter's average.

In 1985, for example, he never went hitless for more than two games. This year he had a three-game dry spell - 0 for 15. One reason has to be his temperament.

Boggs figures the mental approach to hitting is just as important as the physical part.

"You have to have the mechanics to go with it. My father is the one who made me into a hitter. He deserves the credit. After I got to the Red Sox, Walt Hriniak took over from there."

More comfortable

He bats second in the Sox batting order, just as he has in all but one season.

"I led off in 1984, but I didn't like it that much," he says. "I would rather hit second. It's just more comfortable.

There are Boggs detractors who point out that, for all of his hits, he doesn't hurt an enemy team as much as, say, Jim Rice, because he doesn't hit the long ball and that he doesn't knock in the runs. Boggs heard those arguments when he took the Red Sox to arbitration last winter.

Boggs, who had won a $1 million salary in arbitration the year before, was seeking a raise to $1.85 million, while the Sox offered $1.35 million, and this time, he lost.

Nevertheless, he seems to be driving the ball with more authority this season, and already has five home runs and 33 runs batted in.

Toronto Star (ON)
FIN
NEWS, Monday, June 9, 1986 324 mots, p. B12

Alberta strike in 2nd week Calm scenes mask tension with no end in sight

CP

EDMONTON, Alberta - EDMONTON (CP) - The threat of more violence at Alberta's two strikebound meat packing plants remains as the disputes enter their second week today with no solution in sight.

The weekend passed without trouble at Gainers in Edmonton and Fletcher's Fine Foods Ltd. in Red Deer.

A bus with about 10 non-union workers inside entered the Gainers plant yesterday without incident as a handful of pickets stood nearby - a contrast to Saturday, when more than 3,000 striking workers and supporters marched on the plant in a parade that stretched five city blocks.

Many arrests

Things were equally quiet yesterday at Fletcher's, where 480 workers have been on strike since May 31. The strikers there obeyed the provisions of an injunction limiting the number of pickets.

The scene at both plants was markedly different last week. At Gainers, there were violent clashes between strikers and police, resulting in hundreds of arrests and several injuries.

The striking workers asked Edmonton council over the weekend to stop the use of city police in strikebreaking activities at the plant.

The demand, made in a petition circulated Saturday, also said council should bill Gainers for "all city costs incurred" during the strike. And the petition urged that aldermen press the province for a ban on the use of "scab labor."

One of the key factors in the bitter strike is an Alberta labor law allowing the companies to fire striking workers after the first day of a walkout.

Consumers hit

Gainers owner Peter Pocklington, a former candidate for the leadership of the federal Progressive Conservatives, has vowed not to settle with his workers.

And the impact of the strikes, which involve Alberta's two major hog-slaughtering operations, is starting to hit consumers.

Ray Hartwig, an Edmonton meat store owner, said wholesale pork prices have gone up about 20 per cent since the strikes began.

Toronto Star (ON)
FIN
ENTERTAINMENT, Monday, June 9, 1986 296 mots, p. D3

High on cherry pie

Jacqueline Swartz

With its Cabbagetown location and tastefully low-key decor, Windows on Church suggests a neighborhood hangout for sophisticated locals. The intimate bar in the front leads to a long room, simply lit and decorated only with a changing exhibit of paintings.

The service was attentive but not obtrusive. And the noise level of the almost full restaurant was mercifully low.

A superb beginning was an appetizer of plump mushroom caps stuffed with juicy snails dressed with a mouth-watering butter and garlic sauce ($4.75).

The pasta of the day ($8.75) was described as fettuccine with seafood in a white wine and cream sauce. The large portion of pasta was fresh, but the sauce lacked character and the seafood consisted of small, overcooked shrimp.

The accompanying green salad of woody iceberg lettuce was drenched with a bland oily vinaigrette.

The Caesar salad ($2.95), a mound of crisp romaine lettuce with creamy dressing, croutons and parmesan, was better.

A large serving of veal parmesan ($9.45) did not rise above the mundane. The meat, tomato sauce and melted cheese were unexceptional. The accompanying brussel sprouts and carrots were unseasoned, although not overcooked.

The meal ended as it began - on a high note. The cherry pie ($1.95) was bursting with tart fruit and covered with a light homemade crust. The meal, with two glasses of wine, two beers, tax and tip, came to $50.32.

The Star's daily restaurant review

TABLE FOR TWO Windows on Church 562 Church St. (Church and Wellesley) 962-6255 Italian cuisine; seats 60; open 11.30 a.m. to 1 a.m. weekdays; Saturday noon to 1 a.m.; Sunday 4 p.m. to 11 p.m.; full licence; major credit cards; entrees $6.95 to $9.95.

Toronto Star (ON)
FIN
NEWS, Monday, June 9, 1986 581 mots, p. A2

Auto workers vote to give their union new Canadian name

John Deverell Toronto Star

Members of the United Auto Workers in Canada are giving up the UAW acronym they've carried proudly for 50 years.

At the request of president Robert White, representatives of 140,000 Canadian workers voted today to call themselves the National Automobile, Aerospace and Agricultural Implement Workers Union of Canada.

But they'll be known informally as the CAW (Canadian Auto Workers).

The change is one of the final terms of divorce between the Canadians and their Detroit-centred international union.

It was ratified by the representatives at a special convention at the Royal York Hotel.

"We don't like changing the name, because we think our history is as deep as theirs, but they (UAW president Owen Bieber and other U.S. negotiators) were adamant," says White.

'Good start'

"When you have to choose between a name and about $45 million, you do what you have to."

White says CAW will be legally and financially independent no later than July 15, concluding breakaway negotiations that began in late 1984. The UAW had threatened to hold back millions in assets if the Canadians persisted in using that name.

The new union acquires about $3.5 million in Canadian properties and mortgages and about $40 million in cash, including an initial strike fund of about $35 million, "which is enough to give us a good start," White says.

The Canadian operation appears to be financially sound. From March, 1985 - when the UAW began separate accounting for the Canadian section - to the end of 1985, revenues of $18 million and expenses of $13 million were recorded.

The surplus has since increased to $8 million, White estimates, despite special expenses.

He says the union will be structured to serve a permanent membership base of 100,000. "We're wary of adding a lot of staff, because the last thing a union needs is a big bureaucracy."

Downward pressure

The priority of the new union is to play an active part in the debate on Canada-United States free trade. White has been one of the leading critics of Prime Minister Brian Mulroney's negotiating strategy.

The auto union faces major threats to employment in its traditional jurisdiction, where both imported cars and new investment by offshore producers such as Honda are putting pressure on the union's agreements. Contracts with Ford, General Motors, Chrysler and American Motors are up for negotiation again in 1987.

The union's over-all response has been to advocate that all corporations selling in Canada be required to observe the same content rules and sales-to-production ratios as the participants in the Canada-U.S. Auto Pact.

Favorable profile

A related challenge to CAW is the strong growth of independent parts producers such as Magna International and the A.G. Simpson Co., both of which operate below the cost levels established by union agreements.

White will soon propose major expenditures for a national organizing campaign to capitalize on the union's recent favorable public profile and bring new members into the organization.

In addition to the independent parts producers, he will advocate targets in Atlantic Canada, Quebec and the Prairies to enhance the union's image as a national rather than Ontario entity.

He will ask the auto workers to help striking meat packers at Gainers in Edmonton "in any way we can - financial and otherwise."

"When workers are fighting for their jobs in what looks like a throwback to the 1930s, the whole movement has to rally," he added.

Toronto Star (ON)
FIN
LIFE, Monday, June 9, 1986 573 mots, p. C2

This knife-maker's work is never dull From butchers to Inuit hunters his sharp blades are in demand

CP

AYR, Ontario - AYR, Ont. (CP) - Dan Newmaster turns out sharp work.

Hundreds of Inuit hunters, northern trappers and maritime fishermen who use his hand-made knives will vouch for that.

So will dozens of amateur wood-carvers who use his razor-sharp blades with the distinctive "Daniel" marking.

During the day, Newmaster works in a plant that produces molds for car parts. But in his spare time he makes knives at his home in the Ayr area, near Kitchener, Ont.

He estimates there are probably 300 custom knife-makers in Canada. "Most of them," he says, "turn out anywhere from one to three or four knives a week, but I consider it a pretty poor week if I can't turn out 20 or 30."

Using a hard, surgical steel not manufactured in Canada, Newmaster makes everything from butchers' meat cleavers to kitchen carving knives with blades sharp enough to shave with and so highly polished they can be used as mirrors.

He makes throwing knives for hobbyists, steak knives for people's dining rooms, skinning knives for trappers and filleting knives for fishermen.

Less common items include an English dagger he finished recently and a small sword with a half-metre blade he made for a professional sword swallower.

How does an Inuit seal hunter living at Aklavik on the Arctic Ocean find out about Newmaster's knives?

"Mostly it's word of mouth," says Newmaster, who charges between $60 and $70 for a kitchen carving knife and about $15 for a steak knife. All knives are made to order and to any special requirements of the customer.

Newmaster, 27, learned knife-making in a previous job where it was discovered that because he was ambidextrous, he was the only one with the rare ability to grind a knife blade the same way on both sides.

One of the main attractions of his knives is the dazzling brilliance of the polished steel.

"It's the type of steel that does it," he explains. "Factory-built knives don't have it to the same degree because the machine tools they use for mass production won't handle the really hard grades of steel. If the knife factories used it, their tools would wear out too fast."

He imports the steel, technically described as 440 C but often called surgical steel, in sheets measuring 1.2 by 2.4 metres from Ohio.

It's completely non-corrosive and once it has been heat-treated, or tempered, it's the hardest steel available in a hand-held cutting implement.

After Newmaster designs the knife blade and cuts out the shape, he drills the holes for the handle, grinds the bevel on the cutting edge and scribes his first name, Daniel, into the steel.

Because of his training as a machinist and metallurgist, he could do his own tempering, but prefers to send them to a heat-treating plant in Burlington, Ont., which uses a computer-controlled process that ensures exact results.

When the blade is returned, it is polished to a brilliant shine and the handle attached. It's always made of hardwood such as bird's eye maple, oak, or any one of a dozen tropical hardwoods.

For further information on Newmaster's knives, telephone 519-442-3697.

CORRECTION

In a story about Ayr knife maker Dan Newmaster in the June 9 edition of The Star, The Canadian Press provided an erroneous phone number. The correct number is 519-442-3967. (June 11, 1986, page C4)

Toronto Star (ON)
FIN
NEWS, Tuesday, June 10, 1986 650 mots, p. A19

Pocklington asks court to ban picketing at strikebound plant

Matt Maychak Toronto Star

EDMONTON, ALTA. - EDMONTON, Alta. - Owner Peter Pocklington wants striking workers banned outright from picketing his Gainers Inc. meat-packing plant.

As the strike moved into its 10th day today, both sides await a judge's ruling on the company's application for an injunction that would prevent strikers from meeting anywhere but their own offices, several blocks from the plant.

Meanwhile, a company spokesman said today the union has rejected an increase of $1.03 an hour over two years, the amount it had been seeking. The unnion denied this.

Since the strike began, 299 strikers have been arrested near the plant for defying an earlier court order limiting the number of pickets to six at any one of the plant's three gates.

An application filed in Alberta Court of Queen's Bench yesterday requested that the union be banned from "causing a nuisance anywhere at, near, or in the vicinity of" the company's "plant, operation, transportation depots or facilities."

Defy ban

Ed Seymour, spokesman for the 1,080 striking members of the United Food and Commercial Workers, refused to say yesterday whether strikers would defy a picketing ban if granted.

"It's very difficult to assess what we would do until we actually see any order," Seymour said.

However, angry strikers said they are willing to keep picketing if that is what the union believes it would take to make Pocklington grant them wage parity with other meat packing workers.

"That's awful. You'll see all of us arrested," said 48-year-old Anna, a 20-year Gainers veteran, when told of the company's move.

"We will come, never mind how many injunctions there are. They could have a thousand. We will keep coming."

"I don't think it's fair," said another 15-year veteran. "We will stay forever."

Some union members suggested that strikers may act on their own if the union is not allowed to picket the plant. That could include attacks on company buses away from the plant.

The striking workers are determined to win their fight. But with the walkout now 10 days old, those who are willing to concede they may not, insist that Pocklington will not either.

"He's got two choices," said John Fonseca, one of the 259 strikers who have been arrested.

"Give us what we want or shut the place down. I can wait it out. I'm not scared. And if we did have to live on toast and water, I'd live on that before I'd go back in that place," said Fonseca, the father of a 15-year-old son.

He makes $11.90 an hour, and complains that starting workers get only $7 an hour.

The union says it would require a raise of 51 cents this year and 52 cents an hour next year to provide the workers with parity.

'Stay clear'

Pocklington has been quoted as saying he cannot afford to pay $19 an hour to match eastern wage settlements - a figure the strikers balk at.

When The Toronto Star asked one veteran what message he most wanted to get through to Toronto, he replied: "Stay clear of Alberta. That's all I've got to say."

Alberta's labor laws allow the permanent replacement of striking workers 24 hours after a collective agreement expires.

Other provinces do not allow the hiring of replacement workers or require they be fired as soon as a new contract is signed with striking workers.

Under police protection, one busload of workers made it through the front gate yesterday morning after it was pelted with rocks and paint.

Supterintendent Robert Claney of the Edmonton police department said the earlier injunction limiting the strikers is vague.

"As it stands now, it's too general in terms of us trying to get any semblance of order in a consistent way, without me having to do this absolutely distasteful task of running around and arresting a whole bunch of people," Claney said.

Toronto Star (ON)
FIN
INSIGHT, Tuesday, June 10, 1986 884 mots, p. A18

Jackboots, clubs are unsettling omens for B.C. unions

Tim Harper Toronto Star

VANCOUVER - VANCOUVER - The television footage ran much longer than usual.

British Columbia viewers were riveted, the way one is when one encounters a wreck on the highway.

Perhaps they felt they should not have watched the confrontation between police and striking workers on a construction site at nearby Langley, but they did nonetheless.

Riot police, jackboots pounding the pavement and billy clubs at the ready, marched on to the site, buttressed by a comment from a British Columbia judge who said that if picket-line violence "didn't cool off . . . this court is going to be into it with heavy boots."

Film footage showed police prodding the pickets with their clubs, telling them to get back.

More footage showed one picket being grabbed by the hair, almost lifted off the ground in that manner.

Yet another was wrestled to the ground, by four officers, protesting loudly: "Hey, I'm not a criminal."

But more and more, pickets here and in the much more highly publicized meat-packers' strike in Alberta are finding themselves appearing as criminals on picket lines.

Six were arrested on the Langley site.

Their violence is borne of the desperation of watching employers bus in non-union labor, advertised for in local newspapers by bosses who know the unemployment rate.

Unemployment in this province has dipped slightly, but it still stands at close to 13 per cent.

"These are not good times for labor here," says Cliff Andstein, secretary of the B.C. Federation of Labor.

"We're still in the midst of a recession here and one out of four people in British Columbia is on welfare.

"You have a classic situation. You have a lot of unemployed, you have a number of young people who have never been in the workforce and you have a contingent on welfare.

"There's a despair, a malaise, out there. If you've been out of work for two or three years, it's certainly more tempting to scab."

Andstein characterized the province's Social Credit government as much more anti-labor than any eastern Progressive Conservative government.

"I was having lunch with Bob White (president of the Canadian Auto Workers) here recently and he just couldn't believe it when I told him the situation was such here that we could not even meet with a provincial cabinet minister to discuss our concerns."

It is the so-called Paccar decision here that has changed the rules by which labor plays.

The B.C. Labor Relations Board agreed with a trucking firm's contention that it could alter the terms of a collective agreement once it expired.

Even though the union argued that it had a bridging clause from contract to contract - or at least that it has been traditional to negotiate on the basis of the past contract - the board ruled that the employer could change the terms and conditions of employment.

That decision has not been tested in a strike situation here and its legality remains in question.

But it has signalled to companies that they have much more freedom in demanding concessions from workers.

Stephen Kelleher, past chairman of the labor relations board, tried to put things in perspective on a recent open-line show, saying that "picket-line violence is not something that happens every day in B.C.; in fact you can count on the fingers of one hand the number of times it has happened in the past 10 years."

And employers have always sought non-union workers in a strike situation.

"I can't recall when an employer wanted to hire non-union employees during a strike and had no takers," Kelleher said.

"We've never had times that good."

But Andstein said picket-line violence will, unfortunately, continue unless there are fundamental changes in the province.

"As long as we have a government which creates unemployment, employers who turn worker against worker, police who take advantage of it and scabs who drive trucks into people, we'll have violence."

Andstein also accused Royal Canadian Mounted Police of instigating the violence by taking drill training in a downtown office, then parading to the Langley site pounding their clubs against their shields.

"The problem with the RCMP is that it is a paramilitary organization," he said.

Premier Bill Bennett sidestepped the issue by calling picket-line violence a police, not a governmental, issue. But his intergovernmental affairs minister was less reticent about the issue.

Garde Gardom likened the violence to "acts of terrorism" and called such actions "anarchy."

One factor that may have stirred rage in the strikers was the appearance at the site of trucks owned by Rempel Trail Transportation Ltd.

In the last violent union-versus-non-union confrontation in B.C. back in 1984, it was the appearance of a Rempel truck carrying non-union workers that set off the confrontation.

Rempel trucks brought in strikebreakers during the two most violent days of the Langley strike.

The construction strike here may be a test for many other B.C. unions with contracts expiring this summer.

The two sides returned to the bargaining table yesterday and mass picketing has been curbed.

If a deal is hammered out without more violence, the labor scene here may return to the relative calm that characterized construction of Expo 86 - proof that civility can reign in one of the country's most volatile labor-management battlegrounds.

Toronto Star (ON)
EAS
NEIGHBORS, Tuesday, June 10, 1986 470 mots, p. E2

10-day Fiesta '86 kicks off Friday

Bob Langmaid

Oshawa's annual Fiesta Festival has even more to celebrate in 1986.

This year marks the 25th anniversary of the Oshawa Folk Arts Council, the driving force behind the 10-day multicultural affair.

Fiesta '86 kicks off Friday with a British pub and runs until June 22. An array of events and displays includes 30 pavilions across the city and international cuisine. A $4 passport, available at the door, is your ticket to all the attractions.

Guest of honor at Fiesta '86, Ontario Lieutenant-Governor Lincoln Alexander, will marshal the Fiesta parade this Sunday. An expected 2,000 participants will move through the city's downtown west to the Civic Auditorium, where the 25th annual Folk Festival Concert will be held the same day.

The Folk Arts Council started Fiesta in 1971, 10 years after its own formation.

"The Oshawa Folk Arts Council is actually the first such organization in Canada," says president John Burns.

"Having the Lieutenant-Governor with us this year will help to make the anniversary special. We're proud to have him attending as grand parade marshal."

Friday's pub night, at the Jubilee Pavilion in Lakeshore Park, opens at 8 p.m. with music by Scottish pipers and the Carlton Show Band. British meat pies, Cornish pasties and pickled eggs will be served with the liquid refreshments. Admission is $5.

Fiesta parade

Oshawa's Chinese community provides early entertainment at 8 p.m for East meets West, Saturday at St. Gregory's Auditorium. West responds with the sounds of Little Caesar and the Consuls. Admission is $5.

Advance tickets are available at A&A Records in the Oshawa Centre; Wilson & Lee, 87 Simcoe St. N. and Information Oshawa at City Hall.

Sunday promises to be a high-energy day, starting with the flip of pancakes and sizzle of sausages, when the Westmount Kiwanis Club feeds those hungry on parade from 8.30 a.m. to 12.30 p.m. at Kinsmen Stadium. The parade starts right after breakfast.

The Fiesta parade sets the stage for the annual Folk Festival Concert, at the Civic Auditorium, which continues until evening.

The concert will feature dancers from around the world and the crowning of Miss Fiesta '86. Last year's winner, Cynthia Weldon, will present the crown.

Throughout Fiesta, international pavilions will offer hospitality, food, stage shows, dancing, boutiques and cultural displays.

June 22 calls all teddy bears and their owners and parents to a Teddy Bears' Picnic at Lakeview Park with Ronald McDonald. Children can have their favorite furry friends repaired at a "medical" tent and also vie for prizes.

"In this special Silver Jubilee year, the Folk Arts Council will continue its tradition of promoting the rich, cultural heritage of the people of Oshawa. And we think this year's Fiesta will be more exciting than ever before," says Burns.

Toronto Star (ON)
NOR
NEIGHBORS, Tuesday, June 10, 1986 219 mots, p. N6

Old coach highlights celebration

You can almost smell the dust from the horses.

You can almost hear the excited passengers as they travelled to Ottawa for the birth of a nation.

But you can't imagine how this 176-year-old Oxford coach, which graced the road between Ottawa and Pembroke during the mid-1800s, could have remained in such immaculate condition after all those years.

The coach is the centrepiece of a new $100,000, 60-piece collection of horse-drawn vehicles that will be unveiled June 14 at the Markham Historical Museum's third annual Founder's Day celebration.

The festival kicks off the summer season at the 20-building site just north of Highway 7 on Markham Rd.

And this year the museum is sporting a new climate-controlled building to house the sleigh and buggy collection.

Most of the carriages were donated by the family of the late Douglas Ward, a Toronto butcher whose meat wagons form part of the collection.

Also on display are the last two remaining Eaton's delivery wagons and the two remaining ESSO oil wagons.

Those who attend the opening ceremony will also be treated to regular Founders Day activities, which include demonstrations of 18th and 19th century trades, cooking and farming techniques.

The show starts at 11 a.m. and admission is $1 for adults and 50 cents for children.

Toronto Star (ON)
FIN
FOOD, Wednesday, June 11, 1986 586 mots, p. C4

Shoulder veal roast can provide scallopini

David Brown

Veal is the most controversial meat sold. Most of us routinely accept the slaughter of beef, lamb, pork and poultry but, paradoxically, we object to it in the case of veal.

Some methods of raising veal are cruel, but producers are becoming more enlightened. The managers of the Ontario industry leader, Delft Blue Farms in Cambridge, believe that comfortable conditions produce more contented animals and, consequently, a higher quality product. Their animals are carefully raised on an all-natural dairy byproduct formula rich in proteins, vitamins and minerals (hence the term Pro-vi-mi.)

Two types of veal are available at the retail level. The more expensive white milk-fed Provimi veal has had careful quality control from its birth to slaughter 15 to 17 weeks later. It is milder in taste than the range-fed red veal, and thus adapts better to sauces.

The less expensive range-fed veal turns increasingly red as it gets older because of the iron in its diet. The slaughtering age of red veal varies, causing the meat itself to vary in quality. The youngest animals will look almost like the white Provimi veal and be equivalent in quality and tenderness. At the other extreme, the older animals will approach beef in both color and tenderness. When buying red veal, be sure to choose the lightest-colored meat possible.

Perhaps the most popular veal cut is scallopini. These are thin, perfect slices of veal, most often cut from the leg, and with all fat and gristle removed. Because of its popularity at the retail level and the high demand from restaurants, scallopini is one of the costliest items at the meat counter.

However, this scallopini demand has put a surplus of veal shoulders on the market, because, when an animal is slaughtered, all of it must be sold. Recently, red veal blade and round bone shoulder chops and roasts have been on sale for $1.99 a pound or less.

Your least expensive option for scallopini is to order a round bone shoulder roast, which will be about 3 to 4 inches thick. A natural seam separates the rib bones and their meat covering from the rest of the roast. Pull off these ribs and use them the same as you would pork back ribs. They are just as tasty but much cheaper. Then separate the main muscle in the centre. Remove all fat and exterior gristle, then slice cross-grain into scallopini. If you wish, pound your scallopini even thinner, using the flat of a cleaver or the bottom of a frying pan with the meat between wax paper sheets. Use the remaining meat for stews and the round shoulder bone for the soup pot. Roast Boneless Breast Of Veal

Because of its leanness, veal requires delicate moist heat cooking that will not dry it out. One of my favorite veal recipes is a boneless flat brisket, which sells for about $3.99 a pound.

Bring 1/2 an inch of water to a high boil in a deep, covered frying pan. Lay the breast flat in the water and bring to a boil again to seal in juices. Flip over after 5 minutes. Add spices and onions, etc., to suit your taste. Simmer gently until a fork will go in and out easily. Slice very thin across grain to serve. Also excellent cold for sandwiches. * David Brown is president of Meat Consultants International Inc. Write to him c/o The Food Section, Toronto Star, One Yonge St., Toronto M5E 1E6.

Toronto Star (ON)
FIN
NEWS, Wednesday, June 11, 1986 400 mots, p. A23

Angry Alberta strikers punch and spit at 5 men serving new injunction

(CP)

EDMONTON, Alta. - EDMONTON (CP) - Five men hired to serve an amended court injunction to striking workers at the Gainers Inc. meat-packing plant today were punched, spat at and had coffee thrown at them by angry union members.

No arrests were made.

About 100 strikers were gathered at the plant in northeast Edmonton in defiance of the injunction which states that pickets must have written permission from their union leaders and must stay at least 18 metres from entrance gates.

Earlier, eight buses carrying non-union workers made it past plant gates without incident. Strikers may have been caught off guard as the buses arrived two hours earlier than usual.

Justice J.C. Cavanagh of Court of Queen's Bench, in amending an earlier injunction limiting the number of pickets at any one time to 42, said the United Food and Commercial Workers Union is being used by the labor movement as an instrument to attack Alberta labor laws.

The meat-packing plant, owned by Edmonton financier Peter Pocklington, has been in a virtual state of siege since 1,080 workers went on strike June 1. Angry strikers have used rocks, sharpened wooden stakes and their bodies in attempts to stop non-union workers from entering the plant. More than 300 strikers have been arrested.

The amended injunction did not decrease the number of pickets allowed under the original injunction from 42, but it ordered them not to come within about 18 metres (60 feet) of the plant gates.

It also created a buffer zone where no more than three people may congregate at any one time, prohibited pickets from patrolling, banned public address systems from the area and made it illegal to obstruct anyone from entering the plant or to interfere with its operations.

Gainers had asked for a complete ban on picketing and removal of a union trailer from a lot across the street.

Union officials said they would tell their members to abide by the order, but some members said they were ready to break the law again.

Opposition Leader Ray Martin of the NDP has said the ultimate blame for the violent strikes at Gainers and Fletcher's Fine Foods Ltd., a meat-packing plant in Red Deer, lies with the Alberta government because labor laws in the province do nothing to prevent the hiring of non-union employees during a legal strike.

Toronto Star (ON)
FIN
INSIGHT, Wednesday, June 11, 1986 706 mots, p. A20

Ugly strike, new legislature shatter image of Alberta

Matt Maychak Toronto Star

EDMONTON - EDMONTON - It is tough to tell which is changing faster: Alberta or its image.

For years, Canadians have perceived this province as a place where seldom was heard a dissenting word.

Alberta's 2 million inhabitants seemed like a close-knit family that would take on all comers but kept its own squabbles small and behind closed doors.

The people elected Progressive Conservatives. The Progressive Conservatives ran things. And dissidents asked themselves that old philosophical riddle, the one about whether a scream is still a scream if nobody hears it.

Two events dominating the news here this week shatter that image among Canadians, and surprise some people here.

One produces pride among many Albertans, the other is a source of shame.

The Legislature opens tomorrow in the shadow of the bitter Gainers meat-packing strike.

Twenty-two opposition members - the most since the Tories came to power 15 years ago - will take their place in the carpeted assembly.

Television cameras that used to merely show the back of four opposition members' heads might have to show the 16 New Democrats, four Liberals and two Representatives some respect, not to mention their faces.

The spring election gave Premier Don Getty 61 seats and a clear mandate to govern.

But it also marked the end of the days when Albertans figured the best opposition was virtually no oppositon.

Many Albertans, especially here in Edmonton, happily remark that they no longer have to tolerate Torontonians' jokes about an Alberta dictatorship.

The strike by 1,080 workers in millionaire Peter Pocklington's meat-packing plant will almost certainly dominate the first daily question period.

Canadians who thought there was no labor movement here, or considered Albertans to be passive followers, must think those violent picket-line scenes on the evening news are really filmed in British Columbia.

More than 300 strikers have been arrested for defying a court order limiting the number allowed on the picket line.

Some come armed to battle buses carrying strikebreakers with hoses and sticks with nails in them, or bags of rocks, or cans of paint.

The police come out in full force, some in riot gear, almost all armed with plastic handcuffs and billyclubs.

The strike will test the new legislature. And the legislature will affect the strike and future labor disputes.

Alberta's labor laws allow striking workers to be replaced permanently 24 hours after their contract expires.

The workers here believe everything is stacked against them.

They say the courts limit their picket lines, the police watch their every move, and the laws transform a battle for higher wages into a war to keep their jobs.

Opposition Leader Ray Martin and other opposition MLAs have vowed to push the government to either ban the use of "scab" labor or guarantee that replacement workers are let go as soon as striking workers sign a new contract.

Getty, who says he is sympathetic to the situation at Gainers, has promised a full review of the labor legislation.

He is vague about when it might bear fruit.

Getty says the results of a review should be known by year's end, and he does not know whether they will come soon enough to affect the Gainers dispute.

Just how much pressure the opposition can put on Getty and Labor Minister Ian Reid will reveal just how much politics have changed in Alberta.

And the outcome of the Gainers strike - in the end, a battle for public support - will show how little or how much Albertans truly resemble their conservative image.

The labor movement is taking on not only Pocklington, a former candidate for the federal Tory leadership, but the provincial government as well.

Pocklington, owner of the Edmonton Oilers hockey team, is appealing to Albertan parochialism, blaming the dispute on the Torontonians who run the strikers' national union.

Alberta's image has always been a little deceiving.

Parts of Alberta, particularly Edmonton, have always been more left-wing than most Canadians realized. And popular vote totals were never as lopsided as election seat totals.

But the Gainers strike and the new legislature are two obvious, tangible signs that the province is changing.

How one affects the other will tell us all how much.

Toronto Star (ON)
FIN
NEWS, Wednesday, June 11, 1986 315 mots, p. A10

Mutilations included in movies available in Metro, officer says

Joel Ruimy Toronto Star

OTTAWA - OTTAWA - The Metro policewoman spoke in a soft voice amid the bland surroundings of a conference room here.

But the film clips Sergeant Wendy Leaver brought from Toronto to Ottawa yesterday - depicting scenes of bestiality, child sex and mutilations - were anything but bland.

Leaver stressed that most of the material had been cut from theatrical releases submitted to the Ontario Film Review Board, formerly the Ontario Censor Board.

But all are easily available in the Metro Toronto area, either under the counter, or from "a friend of a friend," she said.

Leaver showed the clips to reporters as the federal government introduced legislation to crack down on pornography.

Early 'flick'

In the conference room, the show began innocently enough with a 1951 stag film, the grainy, black-and-white sort of thing that might have had the barbershop crowd grinning and elbowing each other.

There is a woman writhing atop a man and both are nude but you see only her breasts. Leaver said it is "simulated intercourse."

Next were excerpts from contemporary hard-core films, showing what appear to be consenting adults. With the close-ups and wide shots, there is no mistaking what they are doing. Still, there were some giggles in the audience.

Leaver follows with a Swedish film, which she said the owner paid $1,000 for. The film graphically portrays a nude woman with a collection of barnyard animals.

Then there was an 8-millimetre homemade film seized from a Metro man. It features an adult male having sex with a girl who cannot be more than 10.

Reporters began to groan with the next onslaught - a "snuff" movie thought to originate from South America. Participants wield knives and a meat hook against a screaming woman.

Real murder

Leaver said film experts have authenticated the killing as real - not film trickery.

Toronto Star (ON)
FIN
NEWS, Wednesday, June 11, 1986 494 mots, p. D22

Kitchen supervisor at home where 20 residents died not qualified, inquest told

Paula Adamick Special to The Star

LONDON, ONT. - LONDON, Ont. - The kitchen supervisor at a nursing home where 20 elderly residents died last year was not qualified to oversee the dietary needs of its 170 residents, an inquest has been told.

And all Ontario nursing homes should be supervised by trained dieticians, the niece of Beatrice Wood, 99, the first victim of the Extendicare outbreak, said yesterday.

Joan McKeen - a trained biologist - said Dr. David Korn, Ontario's chief medical officer of health, should advise all nursing homes to staff their kitchens with university-trained dieticians following last fall's E.coli bacteria outbreak.

'Not qualified'

The outbreak caused the deaths of at least 16 of 21 residents who died in a bloody diarrhea outbreak at two London nursing homes.

The kitchen supervisor at Extendicare only had a Grade 12 education with an additional course in food handling. Her assistant only had Grade 10, she said.

McKeen said, in her opinion, kitchen supervisor Josie Sapala and her assistant Amanda Brown, "were not qualified, in my mind, for the care of 170 residents."

Her comments came during cross-examination of Korn, who took over control of the outbreak Sept. 24 with a team of provincial and federal experts.

McKeen, who has standing at the inquest, told Korn that much tougher legislation is needed to ensure the safety of elderly residents in nursing homes.

"You've done a lot of talking so far," McKeen said, adding that recommendations for additional food handling courses for kitchen staff were not enough. This would just result in "passing the buck all the way down the line," she said.

"Why train the lower staff when the higher staff is inadequate?" McKeen asked.

She told Korn that a dietician, who has additional training in biochemistry and communicable diseases, would provide the best possible on-the-job training and that kitchen standards would be higher as a result.

Recommendations 'relevant'

She alluded to the fact that Sapala had failed to throw out a chopping block in the nursing home kitchen that was almost never used, because she was not sure what should be done with it. This was the same block that food expert Dr. Steven Styliadis found soiled with meat trimmings and grease, the inquest heard earlier.

Korn responded by saying that his recommendations for upgrading food handler training in nursing homes were "relevant to the public health system and to the prevention of disease."

However, he said did not feel "expert enough" to address McKeen's questions directly.

In other testimony, Korn told John Judson, lawyer for the local health unit, under intense cross-examination that he was kept in the dark over the weekend of Sept. 21 and 22 by local medical officer of health, Dr. Douglas Pudden.

"I stand by my testimony," Korn said, insisting that he had "specifically" told Pudden to inform him daily about the epidemic after he left London on Sept. 20 for Toronto.

The inquest continues.

Toronto Star (ON)
ONT
NEWS, Wednesday, June 11, 1986 490 mots, p. A22

Kitchen staff said unqualified in nursing home outbreak

Paula Adamick SPecial to The Star

LONDON, Ont. - LONDON, Ont. - The kitchen supervisor at a nursing home where 20 elderly residents died last year was not qualified to oversee the dietary needs of its 170 residents, an inquest has been told.

And all Ontario nursing homes should be supervised by trained dieticians, the niece of Beatrice Wood, 99, the first victim of the Extendicare outbreak, said yesterday.

Joan McKeen - a trained biologist - said Dr. David Korn, Ontario's chief medical officer of health, should advise all nursing homes to staff their kitchens with university-trained dieticians following last fall's E.coli bacteria outbreak.

'Not qualified'

The outbreak caused the deaths of at least 16 of 21 residents who died in a bloody diarrhea outbreak at two London nursing homes.

The kitchen supervisor at Extendicare only had a Grade 12 education with an additional course in food handling. Her assistant only had Grade 10, she said.

McKeen said, in her opinion, kitchen supervisor Josie Sapala and her assistant Amanda Brown, "were not qualified, in my mind, for the care of 170 residents."

Her comments came during cross-examination of Korn, who took over control of the outbreak Sept. 24 with a team of provincial and federal experts.

McKeen, who has standing at the inquest, told Korn that much tougher legislation is needed to ensure the safety of elderly residents in nursing homes.

"You've done a lot of talking so far," McKeen said, adding that recommendations for additional food handling courses for kitchen staff were not enough. This would just result in "passing the buck all the way down the line," she said.

"Why train the lower staff when the higher staff is inadequate?" McKeen asked.

She told Korn that a dietician, who has additional training in biochemistry and communicable diseases, would provide the best possible on-the-job training and that kitchen standards would be higher as a result.

Recommendations 'relevant'

She alluded to the fact that Sapala had failed to throw out a chopping block in the nursing home kitchen that was almost never used, because she was not sure what should be done with it. This was the same block that food expert Dr. Steven Styliadis found soiled with meat trimmings and grease, the inquest heard earlier.

Korn responded by saying that his recommendations for upgrading food handler training in nursing homes were "relevant to the public health system and to the prevention of disease."

However, he said did not feel "expert enough" to address McKeen's questions directly.

In other testimony, Korn told John Judson, lawyer for the local health unit, under intense cross-examination that he was kept in the dark over the weekend of Sept. 21 and 22 by local medical officer of health, Dr. Douglas Pudden.

"I stand by my testimony," Korn said, insisting that he had "specifically" told Pudden to inform him daily about the epidemic after he left London on Sept. 20 for Toronto.

The inquest continues.

Toronto Star (ON)
FIN
ENTERTAINMENT, Wednesday, June 11, 1986 786 mots, p. B1

Situation comedy and how it's ruling the ratings roost

Jim Bawden Toronto Star

HOLLYWOOD - HOLLYWOOD - The situation comedy - "sitcom" to broadcast insiders - thought dead just a few seasons ago, is staging a remarkable comeback.

NBC, in third place three years ago, is now No. 1 because of the series starring and named for Bill Cosby.

NBC also has Golden Girls, Cheers and Family Ties, 13 in all, a record for any network.

CBS slid into second place largely because its sitcoms aren't working. The network has only two comedy hits, Kate And Allie and Bob Newhart. ABC is in third spot because only two of its comedies, Who's The Boss? and Growing Pains, are at all popular.

During the early 1980s the TV medium's most original art form atrophied. Glossy night-time soaps (Dallas and Dynasty) were ruling the ratings roost. There was a time less than two years back when no sitcom was in the Top 20. But then along came Cosby.

Dark cloud

If we're no longer living in a Golden Age of sitcoms at least it's a Silver Era. Sitcoms currently are capturing half of the Top 10 ratings spots. The only dark cloud is the apparent failure of Mary Tyler Moore to recapture her audience.

Why the turnaround? "There's a hunger for real families," one NBC producer said this week. "The biggest hits are family oriented or deal with extensions of the family. Cheers is really one big family. The soaps look at families disintegrating."

In fact, NBC has on its drawing tables a proposed sequel to Family Ties (Alex goes to university). Even Valerie Harper, who once starred as the iconoclastic Rhoda, has returned as a rather staid, conservative mom.

Old, familiar, reassuring faces from Lucille Ball, who virtually invented the genre, to Ellen Burstyn are attempting new sitcoms for the fall.

Producers like sitcoms because they're the cheapest form of TV to make and are most in demand in syndicated reruns, where the real profit lies.

Networks like them because they can be shuffled easily. If the middle one isn't working it can be replaced without disturbing the "bookends".

The latest sitcoms generally stay away from the kind of socially relevant issues that once formed the meat of such 1970s series as All In The Family or Maude. "You'll never see our Valerie raped like Edith Bunker," vows one NBC programmer. "That's not why people tune into comedy these days. They want to laugh, not feel guilty."

Says a CBS programmer, "Most comedies have trouble just being funny. The danger is if a serious subject is done clumsily it becomes trivialized. Viewers are sick, I think, of seeing AIDS used as a plot device on every other show. In fact, I haven't seen the issue dealt with in an adult manner yet."

AIDS even popped up on this year's Mr. Belvedere. Comedies need to impose a happy ending. Recently, 227 did a "fun" show on the homeless which ended with star Marla Gibbs saying, "They're not bums, they're people." This is entertainment?

Bill Cosby's awesome success is filled with ironies. ABC first turned the show down - after all, Cosby's last two series had been bombs. But apart from 227, the other black sitcoms, The Redd Foxx Show, He's The Mayor with Kevin Hooks, Melba with Melba Moore and Flip Wilson's comedic return, were short lived.

"The conclusion is inescapable," one NBC programmer notes. "Cosby is not a black show. Bill no longer needs a white co-star to be acceptable to American viewers."

One sub-group always has seemed strange, the cute little black orphans of Diff'rent Strokes and Webster who needed suitable white families to grow up with. They are not physically normal black actors playing the boys but "runts" who seem half a dozen years younger. Let's leave that one to future sociologists.

The other trend is the graying of the sitcom. Lucille Ball apparently was coaxed back after she watched and enjoyed Golden Girls. Mary Tyler Moore is going to make another attempt to play her age. Like America, sitcoms are not merely growing up but growing older. Cosby, after all, was once a sexy spy (in I Spy), then a high school gym teacher (in Chet Kincaid).

Local stations are desperately in need of sitcoms and one of Los Angeles' biggest stations, KCOP-TV, has taken a gamble on CBC-TV's Hangin' In, running it weekdays at 5 p.m. against heavy competition, mostly early afternoon news series.

The comedy with Lally Cadeau, Ruth Springford and David Eisner garnered fine reviews from local critics, who said it aims for character rather than constant laughter.

The series also airs daytime in New York and was blasted in the New York Times as "witless".

Toronto Star (ON)
FIN
NEWS, Thursday, June 12, 1986 357 mots, p. A23

Probe set in 2 strikes at Alberta meat plants

Matt Maychak Toronto Star

EDMONTON - EDMONTON - The Alberta government has appointed a former deputy labor minister to investigate the 11-day-old meat-packing strike at Gainers Inc. and suggest a settlement.

The inquiry will take similar action on Alberta's other meat-packers' strike, at Fletchers Fine Foods Ltd. in Red Deer.

The union involved immediately accused the government of "stalling," but Gainers called the appointment a "positive step."

Al Dubenski has 20 days to prepare a report on the bitter dispute, Labor Minister Ian Reid announced yesterday.

If the union and employer do not accept his recommended settlement within 10 days of the report's release, Dubenski can force the union members and the employers to vote on it.

Reid stressed that he wants contract talks to continue even though the inquiry has been established: "I strongly encourage the parties to return to the bargaining table."

Rod Murphy, the federal New Democrat labor critic, predicted that the workers will not get a fair hearing from Dubenski.

"You've (Alberta's) now appointed somebody who used to be the deputy minister of labor, who wrote the present legislation, to investigate," Murphy said during a visit to the picket line yesterday.

The 1,080 striking Gainers employees, members of the United Food and Commercial Workers union, want company owner Peter Pocklington to pay them the same wages and benefits as meat-packing workers at other major Canadian plants.

The arrest of more than 300 strikers, who have defied a court order limiting their numbers on the picket line, has brought the support of the Canadian labor movement behind the Gainers workers.

"We think the appointment of a commissioner is a stalling tactic on the part of the government. It's an effort to take the heat off," said Ed Seymour, a spokesman for the union.

But lawyer Bill Ponting, Gainers' top negotiator, welcomed Dubenski's appointment.

"We recognize that there weren't very many options left to the government in order to move the matter back to the bargaining table and away from the political arena, and it was necessary that be done," Ponting said.

There were no arrests on the picket line yesterday.

Toronto Star (ON)
FIN
LIFE, Thursday, June 12, 1986 122 mots, p. F4

Roasts transformed into tasty salad supper

Mary McGrath Toronto Star

Here's one way leftovers from last night's roasts can make a comeback at the table tonight. The recipe is from the Rice Council of America. Summer Supper Salad 3 cups cooked beef, pork or poultry cut in thin strips 3 cups cooked rice 1 1/2 cups sliced celery 1 cup sliced green onions with tops

1/2 cup each mayonnaise and sour cream

1/2 tsp pepper 1 tsp each: prepared horseradish and mustard 1 tsp salt 2 large tomatoes cut into eighths

Lettuce leaves Combine meat, rice, celery and onions. Blend remaining ingredients except tomatoes. Stir into rice mixture; chill. Serve on lettuce and garnish with tomatoes. Makes 6 servings, about 422 calories each.

Toronto Star (ON)
FIN
LIFE, Thursday, June 12, 1986 836 mots, p. F2

Council Fire a home away from home Native Indians find counselling comfort in downtown Toronto

Stuart Laidlaw Special to The Star

The young man was pacing the doughnut shop, obviously distressed. His uncle had passed out and couldn't be revived. And someone had called the police.

With the help of another patron, he hoisted his uncle on to his shoulder and carried him across the street to Council Fire in Toronto's All Saints' Church. "It's a refuge," says Tommy Harper, Council Fire community services worker. "Where else could he take him?" he says, speaking of the doughnut shop incident. "The uncle has probably had a few scraps with the police, and the nephew has gotten wind of that."

Council Fire is a drop-in centre for native Indians at Sherbourne and Dundas Sts., the heartland for transients and the homeless.

It provides hot meals, counselling and help with government, judicial and medical services around Metro.

Statistics Canada estimates there were 9,060 natives in Toronto in 1981, a 203 per cent increase in the previous decade. But Council Fire estimates soar to 20,000 Indians, many of whom have no permanent home. They predict there will be 60,000 natives in Metro by the early 1990s, most of them in downtown Toronto.

Some 63.4 per cent of natives identify alcohol as a problem they face as part of city life, according to the 1981 Ontario Task Force on Natives in Urban Settings.

Council Fire tries to help by providing a gathering place and a sense of community.

John Henry, 24, came to Toronto seven months ago from the Six Nations reserve near Brantford. He credits Council Fire with helping him sort out his life.

"I guess I had a drinking problem when I first came to Toronto. But I came in here, and they helped me out," Henry says. "I don't drink any more."

Millie Redmond, director of Council Fire and a long-time native activist, says the centre's emphasis is on self-help. "Our idea is to respect yourself and others.

Harper sometimes asks a person whether he wants to go to a detoxification centre. "But we never make anyone go. It has to be their decision."

His main concern is the young people from out of town.

"The young people come down here (from the reserves) thinking the jobs are plentiful," he says. "Their money is gone in no time, so they turn to welfare, and that's the worst thing you can do to a young person.

Harper says those from the reserves often lack job skills and their situation gets worse the longer they stay on welfare, with many turning to alcohol and drugs out of frustration and boredom.

They are picked up for public drunkenness or disorderly charges, but don't pay the fines and eventually are thrown into jail, Harper says.

Henry, a welder who works when he can get jobs, sleeps on one of the seven mattresses Council Fire has spread around its loft. To pay his way, he helps clean up and washes dishes.

Redmond, a member of the Order of Canada in recognition of her work with native peoples, is responsible for the centre's day-to-day operations, doing the grocery shopping, picking up donations of clothing and furniture, and taking people to the doctor, dentist, job interviews and the courts.

She and Harper are among the five paid staff at the centre - a non-profit organization - along with a part-time cook, a secretary/bookkeeper and a custodian. Both she and Harper visit natives in detoxification centres, hospitals and jail.

Harper's job is to help natives cut through government red tape, and to explain the other services available. He helps them get through court cases and provides counselling on urban life skills.

Council Fire receives funding from All Saints' Church, the Anglican Church of Canada, the United Way and the Metro, provincial, and federal governments. It costs about $100,000 a year to operate.

The centre serves soup daily and dinner for up to 50 people every Tuesday night for $2 a person. There is also a free "feast" of meat and potatoes for up to 150 people every Thursday night.

Starting this summer, Council Fire plans to construct a three-storey building in the shape of a wigwam in a nearby parking lot donated by All Saint's Church. During the year of construction, Redmond hopes the council will be allowed to operate out of another downtown church.

The centre also brings in native elders and spiritual leaders to speak at Council Fire. At first, people just tolerated the elders' talks, but "now they all sit quietly and listen with respect," Redmond says.

"There is a growing appreciation in the native community, especially with the young, for native spirituality."

She says the resulting self-respect helps natives to deal with the problems they face in the city. "I think that on Thursdays, when they wash dishes and serve the food to each other, they learn that they can do things, that they are appreciated, and are worth something," she says.

Toronto Star (ON)
FIN
LIFE, Thursday, June 12, 1986 1130 mots, p. F3

Skin care a new venture for violinist Family formula handed down from Catherine the Great's court

Stasia Evasuk Toronto Star

A violinist with the Toronto Symphony has decided to make a business out of a skin-care formula she says was handed down from Catherine the Great's court of Imperial Russia.

Born in Odessa, Ukraine, 56-year-old Galina Bugaeva immigrated to Toronto 12 years ago and had no difficulty getting a job with the symphony. She began her musical training at age 6, studied with Professor Peter Stolyarsky in Odessa and then at the Moscow Conservatory of Music. Her previous positions included the Moscow Ballet on Ice, Moscow Radio Orchestra and the Moscow Philharmonic.

"As a Jewish person," Bugaeva says, "I applied to go to Israel. When I got to Vienna, I told the Israeli representatives that I'd like to come to Toronto because I had an aunt (Rose Cymbal) living here. There was no objection.

"I was not permitted to take my valuable Italian violin out of Russia. I arrived with only a few belongings and $100, which was all the money I was permitted to bring."

Reflecting on her life in Moscow, Bugaeva remembers that the city always seemed to be alive. The streets were filled with people who always seemed to be rushing.

"It was difficult to find sophisticated clothes and shoes as we have here in Toronto," she says. "Very rarely were imported clothes available. And when they were, they were almost impossible to buy because there was such a huge line-up and they were very expensive."

The same applied to food, Bugaeva says. There was a shortage of milk, beef, chicken and sausages. People would stand in line at 7 a.m. and be lucky if they were able to buy anything before the supply was sold out.

"We managed by going to the food markets. But, even there, it was often difficult to find items such as meat. We ate a lot of potatoes. Sometimes we could get a good meal with veal in a restaurant.

"Russia is famous for its caviar, but the people have forgotten what it tastes like because most of it is imported."

Bugaeva shares her downtown apartment and extensive home-potted garden with four much-loved cats - Murik, Masik, Serij and Newta, young strays she picked up off the street. She has cared for as many as 13 cats at a time, six of them kittens from a pregnant cat she found on the street.

"I didn't know she was pregnant," she says, "but, if I had, I would have taken her home anyway. I found good homes for all the kittens. I've always been an animal lover."

On her way to a concert in Miami, Bugaeva found a lame bird on the beach. She put it in a box and took it with her on the bus to the concert hall, where she arranged to have it picked up and taken care of by a wildlife rehabilitation group.

"They came to the concert hall to get the bird," she says. "I was so grateful I gave a $20 donation in U.S. funds to cure it."

Do her cats like her violin playing? "All of them except Masik tolerate it," she says with a laugh. "He doesn't like the high notes and tries to catch the bow."

Bugaeva recently started her own skin-care company, Gala Cosmetics, with products made from a formula that for centuries, she says, safeguarded the complexions of the pampered ladies of Imperial Russia's Royal Court.

"In Imperial Russia," Bugaeva explains, "most Jews lived in the rural areas. Very few Jews, mostly intellectuals, were permitted to live in the cities.

"I had an uncle, a lawyer who lived in St. Petersburg, who got to know a lady at the court. She gave him the formula. The women in my family have used it through the years."

Bugaeva brought the formula with her to Canada. And it wasn't long before friends and acquaintances were clamoring for moisturizer and lotion. The demand inspired the formation of her small company to produce the preparations, under her personal supervision. Woodbine Race Track plays host to seniors

Tomorrow June 13 is Seniors' Day at Woodbine Race Track.

As guests of The Ontario Jockey Club, those 65 and over will receive free admission, general parking, a program and a coffee or soft drink. Gates open at 11.30 a.m. Post time is 1.30 p.m. For more information about this and other senior citizens' days, call 675-6110. Seniors program grows at St. Paul's centre

Starting tomorrow, June 13 St. Paul's L'Amoreaux Day Centre, 3333 Finch Ave. E., Scarborough, is expanding its program to run from 11 a.m. to 3 p.m. on Wednesdays and Fridays.

The program is intended for people who want to participate in recreational programs and have lunch in good company, but need some assistance and support. They include older adults who need help to attend recreational programs and frail, isolated or disabled seniors who want to get out of the house to share some time with others.

Participants must live between Highway 401 and Steeles Ave., Kennedy Rd. and Victoria Park Ave.

Volunteers drive participants to the program, where they can take part in the morning's activity. At noon, a nutritious meal is served, followed by activities including films, speakers, games, crafts and fitness.

The lunch and activity fee is $4 and transportation, $2. If interested, call 493-3333. Cultural mosaic on show for seniors

A senior/youth cultural show is being held at 7 p.m. tomorrow June 13 in the auditorium of Castleview-Wychwood Towers, 351 Christie St., one of the Metro's largest homes for the aged.

Performers are all members of volunteer groups from various ethnic backgrounds.

The purpose of the show is to celebrate Senior Citizens Month, lessen the generation gap and show Canada's cultural mosaic. Everybody is invited to the show. Just let them know you're coming by calling 531-5771. Walkathon planned for North York centre

The North York Seniors Centre is holding its 6th annual walkathon at 1 p.m. on Sunday.

June 15 Proceeds go to the centre's building fund.

The route for the walk is a two-mile circle beginning at the present centre, 1 Empress Ave., and including the new centre at 21 Hendon Ave. There will be a barbecue following the walk.

Everyone is encouraged to participate by walking with a senior. Pledge forms are available at the centre. Sponsors are also needed for seniors unable to find their own. To sponsor a senior, phone the centre, 226-5614.

Age Of Reason is a column for and about those older than 50, appearing Monday, Thursday and Saturday. Write to Age Of Reason, Life Section, Toronto Star, One Yonge St., Toronto M5E 1E6, or phone 869-4848.

Toronto Star (ON)
FIN
NEWS, Friday, June 13, 1986 541 mots, p. A8

7,000 in Alberta demand action on violent strikes

Matt Maychak Toronto Star

EDMONTON - EDMONTON - Thousands of angry Alberta workers marched to the Legislature yesterday to lay the blame for strike violence at two meat-packing plants at Premier Don Getty's doorstep.

"He's got people from all walks of life standing here telling him, 'Mr. Getty, you have to change these labor laws'," Shirley Carr, president of the Canadian Labor Congress, told the cheering crowd, estimated by police at 7,000 to 8,000.

"You cannot treat people like this any more. Mr. Getty, you have an opportunity to show the people of Alberta that you accept that the present labor law is uncivilized and you are prepared to set things right."

In the biggest show of labor strength here in years, the crowd roared as union leaders demanded a change to provincial laws that allow the permanent replacement of striking workers 24 hours after their contract expires.

"We want Getty," the crowd chanted.

Wouldn't appear

But Getty refused to meet the crowd.

The government devoted only one paragraph to the labor crisis in the Speech from the Throne that launched a new session of the Legislature yesterday.

"A full review of labor legislation will be undertaken by my government and necessary amendments will be proposed to assure that the laws of the province, for the present and the future, will be responsive to the needs and aspirations of employers and employees," the speech said.

Labor Minister Ian Reid stepped to the podium before the rally began to tell of his "repeated attempts" to bring parties together in violent meat-packing strikes at Gainers in Edmonton and Fletcher's in Red Deer.

But the crowd booed and shouted so loudly that Reid could not be heard by anyone except reporters crowded around him.

Following the rally, 500 people marched on the Gainers plant, Canadian Press reports, where police arrested another 40 demonstrators after a truck carrying pigs was damaged and the windshield of a car leaving Gainers was smashed.

Organizers estimated the legislature crowd at almost 10,000 and called it the biggest demonstration ever in front of the Legislature.

But police at the scene said 7,000 or 8,000 people attended, although they said it was at least the biggest demonstation at the Legislature in eight years.

Liberal leader Nick Taylor and NDP leader Ray Martin both addressed the rally.

'Shabby treatment'

"This government had better act and act now, for its shabby treatment of Alberta workers is bringing worldwide shame and condemnation," said Frank Benn, national director of the United Food and Commercial Workers, which represents striking meatpackers at the two plants.

More than 300 strikers at Peter Pocklington's Gainers plant have been arrested for defying court injuctions limiting their numbers and movements on the picket line.

"We have seen the country's most reactionary labor laws give Peter Pocklington literally a legal licence to treat workers and people of this province with contempt," Carr told the crowd.

"He dares to call unionists, you and I, terrorists in our own country. How dare he? We have seen the Edmonton police force turned into Pocklington's Pinkerton's."

"If we are ever going to run anyone out of this province, we're going to run Peter Pocklington out," Carr said.

Toronto Star (ON)
FIN
BUSINESS TODAY, Friday, June 13, 1986 769 mots, p. E2

Stock market refuses to fear slower consumer spending

Jack McArthur Toronto Star

If you're a consumer hoping to speed up your spending yet still be a good money manager, some forecasters say you've two chances: slim and none.

And maybe one more: financing your ambitions by tapping your large accumulated savings and/or by reducing your high rate of personal saving. These saving characteristics are typical of Canadians.

You could, of course, splurge on consumer credit but we're cautious about that. You could be in for a shock when higher taxes and a slowly rising income pinch any gains in purchasing power.

Current opinion is that the majority of Canadians won't feel able to increase rates of consumer buying compared with last year's rapid pace.

The popular guess is for a smaller rise in Canada's real volume of the consumer spending this year than last; and a still smaller gain next year.

Last year's 5.2 per cent rise is a hard act to follow.

Recent forecasts of this year's increase are as low as 1 1/2 per cent and as high as 4 1/2. For next year, they range from about 1 to more than 3 per cent.

Two factors

Those are after subtracting inflation.

There may be a tendency now, however, for forecasters to change their minds, going back to the drawing board to consider the possibility of extra strength. A revision higher would be based on two things: cheaper energy freeing money for other spending and a savings rate much lower than last year's 12 per cent of personal disposable income.

In today's dollars, 3 per cent of consumer spending is about $9 billion a year. And anything over 3 per cent isn't so bad.

A lot will depend upon what you buy.

One analyst says price increases currently average a low 2 per cent annually in the department store business. If true, the real gain in sales so far this year is a hefty 5 1/2 per cent.

And recent prices actually were lower than a year earlier for gasoline, meat and vegetables. There were increases of 2 per cent or less for appliances, men's wear and dairy products.

But prices averaged around 5 per cent higher for bakery and cereal products, food in restaurants and services in general. And 7 per cent or more for cars, cultural and recreation services and - with the usual trend in taxes on such things - tobacco and alcoholic beverages.

If consumerism is in partial eclipse, that doesn't frighten the stock market. Let's try to figure out why investors have driven up consumer-related stocks.

One possibility is that stock buyers are foolishly over-enthusiastic. That happens at times but the odds are against it. There are other factors that, in some combination, suggest the companies could continue to prosper while growth lags a bit in consumer industries. * The lag could be modest. It will be if most forecasters are right. * Its effects could be more than matched by increasing corporate efficiency for most consumer-servers. * It could be so brief that it does little damage. One analyst sees rates of gain in consumer volumes heading higher at least by by mid-1987. Another forecasts a boom by '88. * Canadian companies could get a bigger share of the domestic market, cutting into the slice supplied by foreigners. A dollar that's weak against overseas currencies acts as a tariff on goods from those nations. One analyst says new car sales may be stagnant at relatively high levels but North American producers will show gains. * Since many Canadian companies are active in the U.S., some may make up south of the border for softness in Canada.

Performance mixed That's possible, though the American economy doesn't look terrific. And Canadian corporate performance in U.S. ventures has been mixed. Canadian Tire and Consumers Distributing have had much trouble. Imasco has done quite well. Loblaw is more ambitious south of the border now that it has turned its fortunes around there. * It's possible that more major takeovers may occur and may allow corporate economies - whatever bad effects they might conceivably have for consumers in creating more concentration of ownership.

Improbable as it seemed at the end of the '70s, this is an age in which consumerism has risen again.

That's true for volumes of spending and in the stock market, especially the latter. The table shows the boom in this decade by prices of shares in sub-groups of merchandisers and makers of consumer products on the Toronto exchange.

The 300-price all-industry index represents the whole market. Levels early this week are compared with those earlier.

Toronto Star (ON)
SAT
NEWS, Saturday, June 14, 1986 414 mots, p. A9

'Long, hot summer' for meat packers as mediation bid fails to end strike

(CP)

EDMONTON, ALBERTA - EDMONTON (CP) - An attempt to settle the bitter 13-day-old strike at the Gainers Inc. meat-packing plant in Edmonton ended in failure yesterday after company and union officials met with a provincial mediator.

"It's going to be a long, hot summer," said Vern Darraugh of the United Food and Commercial Workers union after the two-hour session. He said the company's latest offer could be put to a vote by the 1,080 striking workers as early as next week but predicted "it will be unanimously rejected."

Company negotiator Phil Ponting said "substantial differences" remain between the two sides. Train slams into car killing 4 in Montreal

MONTREAL (CP) - Four people were killed and one seriously injured when a passenger train rammed their car at a level crossing in the Montreal suburb of A-Ma-Baie yesterday. The train was owned by the Montreal Urban Community and operated by Canadian National Railway. Names of the dead were not immediately released. Liberals accept Quebec terms on Constitution

MONTREAL (CP) - John Turner says the federal Liberal party is now ready to accept three crucial guarantees sought by Quebec in return for endorsing the 1982 Constitution. Reversing the stand Pierre Trudeau took as prime minister, Turner said he agrees the distinct character of Quebec society should be recognized in the preamble to the Constitution; that Quebec should receive full financial compensation if it opts out of federal programs; and it should have the right to veto changes to federal institutions such as the Supreme Court and Parliament. Ex-chief settles with Waterloo police

KITCHENER (CP) - A tentative settlement has been reached between Syd Brown and the Waterloo regional police commission which is expected to end the retired police chief's attempts to return as active chief. No-fault car insurance urged by Ontario NDP

Ontario's New Democrats want a compulsory, no-fault public auto insurance system established in the province to counter the greedy tactics of private insurers. The recommendation comes from a party task force that heard more than 100 submissions about skyrocketing insurance premiums and companies' refusals to renew policies. Big forest fire tamed after 24-day battle

RED LAKE (CP) - Ontario's worst forest fire this year, which burned to within 11 kilometres (7 miles) of here, was declared under control yesterday after 24 days. But it will be a long time before Red 7 is declared out, said John Carrington, a natural resources ministry spokesman.

Toronto Star (ON)
SA1
STARWEEK, Saturday, June 14, 1986 842 mots, p. S78

Dinner Date Before taking off to Los Angeles, Michele Scarabelli sampled the dubious seafood delights of The Rosedale Oyster

Brent Thrall

If the whole world is an oyster, then the Rosedale Oyster appears to have it made in Toronto. The only seafood restaurant in its area, it has a captive (and rather well-helled) audience.

I am dining with Night Heat's Michele Scarabelli. She apologizes for being late but she has just flown in from Los Angeles and is jet-lagged. I should look this good after 18 hours of sleep! She is, as her agent's press release describes her, a "classic blond, green-eyed beauty."

The restaurant is huge. A raised area at the back makes for some kind of break, but when full, it tends to be somewhat noisy.

I order a Martini. It arrives with olives stuffed with Pimento! Pimento in a Martini? My Gawd! Take off two points or slap that bartender silly.

The wine list is interesting. The wines are divided into types and regions, but there's no distinction made between red and whites. That's fine for a wine-lover, but for most mere mortals, a distinction is in order. The average price, after all, is about $30 a bottle.

"I'm in the process of moving to Los Angeles," Scarabelli says. I remark that with her looks, she should have no trouble in the world of beautiful people. "Well actually," she says, "I had more interest expressed in me because of the characters that I can do. I'm not really considered one of the more beautiful ones out there."

Time to have a drink. We order a Chardonnay Latour '84. This is a really respectable wine and at $26, well worth the price. Michele agrees.

The menu is definitely seafood with a few alternatives. They advertise Pine Island and Maryland oysters. We're all set to order the latter only to be told that they are out of them.

Okay. Michele orders the P.E.I. mussels with white wine, tomato and tarragon. I order the deep-fried Calamari.

She points out that her grandfather was a very good French chef and she has always appreciated good food. I know that this evening is going to be fun.

The mussels arrive and she uses the shell to dip into the broth below. This girl knows how to eat! We agree the mussels need more 'zip', maybe a slight infusion of garlic, but they're "not bad."

The Calamari is greasy. Or at least the batter is greasy. The sauce is spicy, but misses being lively. Again, we agree that we have both had better.

On to the salads. Michele orders a three-greens salad, which the waitress describes as the house salad. I order the warm spinach salad with sauteed crab claws. Hers looks and tastes good. Lettuce, radishes, carrots and a rather wonderful vinaigrette. And the price, at $1.95, is unbeatable.

My spinach salad is good. At least the spinach is good. The crab claws have been frozen and begin to disintegrate as we try to get the meat out. They are a tad watery and . . . well, let's say it, there isn't a lot of taste to the crab.

An ACTRA award nominee in 1985 for her work in Night Heat, she has "played so many roles, from young girls to mature women, in both drama and comedy that my agent thinks I will do all right in L.A." She adds, laughing, that if her career doesn't continue to improve, she can always fall back on her degree in psycholinguistics.

Our entrees arrive. She has ordered scallops and roe, cucumbers, dill and cream. I think that they have forgotten the scallops and roe, but no, there they are, hidden underneath the cucumber. The rice, not very interesting, has the place of honor down the centre of the plate. The entree is very good. The vegetables are different and taste very good as well. A special treat is the spaghetti squash.

I get the baked jumbo tiger shrimp with Pernod, herbs and olive oil.

I have a bite of my tiger shrimp. They look wonderful. They taste awful. Michele agrees. There is no taste; the texture simply doesn't exist and there is a horrendous aftertaste.

And this is where a good maitre d' makes the difference. He admits that there has been a problem with the shrimp and they are going to be taken off the menu. He offers me another entree, but I decline. He then says that I will not be charged for the shrimp and apologizes. He saves the restaurant.

We order the black magic gateaux and it is everything the name conjures up! Chocolate and orange - two of my favorites. Fabulous! Coffee and liqueurs round out the evening. Michele is tired. She has done 12 auditions in just about as many days. So how come she still looks great? The Rosedale Oyster, 1055 Yonge St. 961-0048. Open for lunch and dinner seven days a week. Wheelchair accessible. All major cards. Our dinner for two, with wine and tip, cost $101.

Toronto Star (ON)
SAT
LIFE, Saturday, June 14, 1986 599 mots, p. L4

Tenderizer tough on low-salt diets

Lillian Newbery Toronto Star

If you're trying to keep salt out of your diet to lower your blood pressure, be wary of meat tenderizer. A teaspoon of the regular kind contains 2,000 milligrams of sodium, compared to 2 milligrams in the low-sodium type, according to a chart in Dr. Gabriel Khan's new book Heart Attacks, Hypertension And Heart Drugs (Seal, $7.95). The same proportion holds for garlic salt, compared to the safer garlic powder. High-salt foods include dill pickles, corned beef, shrimp, sauerkraut and commercial fried chicken. Four warning signs of alcohol abuse The answers to four simple questions can help determine if someone is in the early stages of abusing alcohol, says Dr. Harvey Skinner of the department of preventive medicine and biostatistics at the University of Toronto. They are: Have you ever felt you ought to cut down on your drinking? Ever been annoyed by people criticizing your drinking? Felt guilty about your drinking? Or steadied your nerves/hangover with an "eye opener"? If someone answers yes to two out of four there's a strong possibility they could be abusing alcohol, according to a report in Ontario Medicine. Protein affects victims of Parkinson's disease

Persons with Parkinson's disease who don't eat protein until dinner may experience daytime relief from symptoms such as immobility, suggests a study of 15 patients conducted at Yale University medical school.

Neurologist Jonathon Pincus and nurse Kathryn Barry tested a diet offering an unlimited quantity of juices, coffee, tea, fruits and vegetables, followed by a normal dinner with up to seven grams of protein. But even a small protein snack brought on immobility within 45 minutes. The patients included eight with daily fluctuations in their ability to move caused by long-term treatment with L-dopa and seven patients who did not have any significant improvement after starting on L-dopa. Thirteen of the 15 benefited, according to a report in The Medical Post. Ultrasound shouldn't be normal routine A prime example of a medical intervention that's often unwarranted is ultrasound given during pregnancy, says Dr. Melviln Gluck, an official of the Canadian Medical Protective Association, a group that defends doctors in malpractice suits. Ultrasound is not recommended as routine for pregnant women and its unnecessary use strains financial and technical resources, he told a medical audience recently in Toronto. Shellfish cholesterol lower than thought If you have high cholesterol levels in your blood, you don't have to cut shellfish out of your diet completely, according to an article in the Journal of the American Medical Association. Recent studies have shown cholesterol levels of most shellfish are lower than previously thought. About 0.45 kilos or one pound of lobster, crab and shrimp raise cholesterol levels above normal in healthy men, but not as much as some other foods, such as egg yolk. So an occasional meal of shrimp can be included in the diet of people with high cholesterol. Japanese change term for seniors

In Japan, the age of 55 and up has been referred to as "ronen," meaning old age or tired age, according to World Health, a publication of the World Health Organization. But now, with men living 74.8 years and women 80.7 - longevity rates among the highest in the world - senior citizens objected to the terms. The health and welfare minister launched a campaign to change the image and within a month more than 300,000 people had suggested 25,000 new names. A selection committee chose "jitsunen" from "jitsui" meaning ripeness, or fruit and "nen" age. So the new name means Age of Fruition.

Toronto Star (ON)
SUN
NEWS, Sunday, June 15, 1986 296 mots, p. A21

Meat packers get tentative contract in Alberta strikes

(CP)

RED DEER, ALTA. - RED DEER, Alta. (CP) - A tentative agreement has been reached at the Fletcher's plant here, one of two Alberta meat-packing companies whose workers are on strike for more money.

But a settlement remains elusive at the Gainers Inc. plant in Edmonton, where 1,080 workers walked out June 1 and remain locked in a bitter strike.

Yesterday's deal, which would end a two-week-old strike, was reached after three days of negotiations, said Bill Duckenfield, a Fletcher's vice-president.

Details of the pact, which will also affect Fletcher's workers in Vancouver, were not released. Fletcher's is owned by the Alberta Pork Producers Marketing Board.

Jim Wells, spokesman for the United Food and Commercial Workers' union, said only a few details remained to be sorted out, such as how the 480 striking Red Deer workers would return to their jobs. They walked out June 1.

Duckenfield said it is expected the union will ratify the agreement.

Wayne Covey, a union spokesman in Red Deer, said he had not been told of the agreement. But he said few details would be released until union officials get a chance to meet in the next few days.

350 arrested

The dispute at Gainers, where workers are represented by the same union, has been one of the most bitter and violent in Alberta history. Strikers and supporters, armed with rocks and sharpened wooden stakes, have fought in a vain attempt to keep non-union workers out of the plant.

Police have made more than 350 arrests.

Gainers' spokesman Phil Ponting said about 350 non-union workers have been hired to replace the strikers and keep the pork slaughter and processing plant in operation.

"It's going to be a long, hot summer," said union official Vern Darraugh.

Toronto Star (ON)
FIN
NEWS, Monday, June 16, 1986 363 mots, p. A8

Getty shows sympathy for strikers at Gainers

(CP)

EDMONTON, Alberta - EDMONTON (CP) - Alberta Premier Don Getty says he sympathizes with "desperate" and "scared" workers involved in the two-week-old strike at the Gainers meat-packing plant here.

But he also said workers in Alberta, with a jobless rate of about 10 per cent, cannot bargain the way they can in southern Ontario, where there is "virtually no unemployment."

It is well established that the ability to hire replacement workers helps set market rates for labor, Getty said in an interview.

But the Premier added that he does not sympathize with Gainers' owner, Peter Pocklington.

"I think he's handled it terribly," Getty said. "Just the public comments, the idea that people who have worked for him would in some way not be welcome in future.

"The law . . . says once a dispute is settled, then the people who have settled that dispute - these are the strikers - have agreed to something. And what they agree to is that they all go back to work.

'Real tragedy'

"They aren't going to settle on a basis (on) which they lose their jobs."

But Getty said he is also displeased with the United Food and Commercial Workers, which represent the 1,080 strikers at Gainers.

"I don't think the union is bargaining in the interests of all the workers here at all.

"They're prepared to sacrifice this plant and those workers. That's a real tragedy."

Dave Werlin, president of the Alberta Federation of Labor, has said his group would rather the plant close if keeping it open depended on "granting its owner the right to walk over people, to pay what he (Pocklington) likes, to hire and fire as he likes, to treat people the way they did in the age of Charles Dickens."

Getty's comments came as a tentative agreement was reached in Alberta's other meat-packers' strike, at Fletcher's Fine Foods in Red Deer.

Some 480 strikers there reached a tentative pact for themselves and 400 Vancouver workers who also threatened to strike. The pact raises the hourly starting wage to $9.38 from $8.09, the base rate to $12.50 after one year and $13.02 after two.

Toronto Star (ON)
FIN
NEWS, Monday, June 16, 1986 1673 mots, p. A1

Landmark appeal by injured worker may hike pensions

Sandro Contenta Toronto Star

HAMILTON - HAMILTON - Mario Villanucci grimaces slightly as he shifts his weight to his right leg and surveys his struggling vegetable garden.

"I used to spend almost all my spare time in this garden," Villanucci, 54, says in Italian. "You see those tomato plants - I used to grow with them.

"Now I can't even bend down to pick one."

On the neatly cut lawn beside the garden, Villanucci's 3-year-old grandson is playing with a ball.

"And do you think they care if I can't play with my grandson? No . . . I used to love working. I used to love doing all these things. Now all I've got left is pain and suffering."

Villanucci injured his back six years ago while working at the Stelco steel plant, and now collects a pension of $266 a month from the Workers' Compensation Board. In fact, though, Villanucci is a man with a billion-dollar back.

On Wednesday, he will appear before the Workers' Compensation Appeals Tribunal in a landmark case that may dramatically alter the way compensation is provided to the province's injured workers.

Immense increase

Villanucci's lawyer is seeking an 85 per cent increase in the man's pension, but a favorable ruling is sure to open the floodgates for Ontario's 100,000 injured workers to appeal for higher pensions.

The result could be an immense increase in the $1 billion in compensation now handed out each year, although no one dares estimate just how much that increase could be.

"We're talking a lot of money - a lot of money," said Jason Mandlowitz, director of the labor ministry's Employers' Adviser, an office that helps employers deal with the compensation board.

Villanucci's case revolves around Section 45(1) of the Workers' Compensation Act, which gives the board the power to assess pensions.

The independent appeals tribunal, formed last October, has selected Villanucci as a test case to take aim at board practices that have drawn complaints from injured workers.

For one thing, the tribunal will look at setting guidelines for doctors to follow when determining the extent of a back disability. The doctors now basically use their individual judgment.

'Meat chart'

Also, the tribunal will decide whether the so-called "meat chart" should be scrapped.

The chart lists pension rates according to the limbs a worker loses - 16 per cent of salary for the loss of an eye, for example, and 25 per cent for the loss of a foot.

In its place, workers want a pension system that reflects the lifetime income they lose - how much less they are likely to make now that they are injured - and the degree of pain and suffering with which they must live.

Workers feel it is ludicrous that the board gives equal amounts for identical injuries without taking individual skills into consideration.

"If a pianist loses a hand, that injury is much more devastating to him than if a lawyer loses a hand," says Eduardo Di Santo, head of the labor ministry's Workers' Adviser, which helps injured workers deal with the compensation board.

When the soft-spoken Villanucci walks into the tribunal room, he will be confronted with a number of high-powered lawyers, including J.J. Robinette.

They are representing a compensation board determined to retain the exclusive jurisdiction it now has in assessing pensions.

Can apply

If the compensation board does not accept the tribunal's ruling, it can ask the tribunal for a review. But tribunal members do not expect this to happen.

There also is some question as to whether the decision will be retroactive, but Labor Minister Bill Wrye notes that under the law, any injured worker can apply to have his or her pension reviewed.

Wrye also suggests that the tribunal decision could require legislative changes. He is planning to introduce reforms to the board's practices in the fall, and may include the tribunal's decision in them.

Villanucci was a bricklayer's helper at Stelco when he was injured in 1980. While working at the plant, a cement platform on which he was standing gave way, and Villanucci says he plunged about six metres (20 feet).

He spent the next two years collecting a temporary disability pension and undergoing a series of medical examinations before being awarded a pension of about 15 per cent of the salary he used to make.

Six months later, the board's doctors examined Villanucci once again and boosted his monthly pension to about 32 per cent of his salary.

Four months after that, Villanucci was brought in for another medical, and his pension was dropped back to 15 per cent.

Stinging pain

Villanucci, who has five children, has been unable to work since the accident. He makes a total of $1,104 a month, including Stelco and Canada pensions.

He says he has difficulty standing or sitting for more than an hour at a time. The stinging pain in his lower back subsides completely only when he lies flat on his back.

He wears a brace and at night lies on heated bads to sooth his back. Recently, he says, he has begun to feel a numbness in his left leg.

Villanucci twice appealed his pension to the compensation board - which heard appeals before the independent tribunal was set up - but lost.

Sitting at a family meal on the back patio of his home, Villanucci repeatedly shifts in his chair in a vain attempt to get comfortable.

Running his hand through his neat, gray hair, he sounds exhausted at fighting what he and other injured workers describe as the board's insensitivity and callousness.

"I go for a walk, I watch television and I just sit around," Villanucci says.

"That's all I can do. Sometimes I think it would have been better if I just died" the day the accident occurred.

400 cases

"When I came here (from Italy in 1955), they said this was a rich country but it's only that way if you can work. When you can't, it has no use for you."

Villanucci says he hopes to win his case - not only for himself, but for the injured workers who, he says, also have been treated unfairly.

Jim Thomas, alternate chairman of the appeals tribunal, says the tribunal decided to use Villanucci as a test case because it did not know how to handle appeals of several hundred similar cases.

The tribunal had set up its own team of doctors but was unable to instruct them on how to assess back injuries. The tribunal asked the board for the methods it uses, but did not receive a satisfactory answer, Thomas says.

"The board doctor estimates the percentage of disability of the worker, but it's not totally clear how the board arrives at that answer because there's no methodology," Thomas says.

"Right now, a back pension is based on the total discretion of the workers' compensation doctors," adds John Martin of the United Steelworkers of America at Stelco, who will be representing Villanucci at the hearing.

According to the board's chart, a worker with a back injury with 100 per cent immobility gets a maximum pension.

30,000 injured

Under the board's formula, that works out to 60 per cent of 90 per cent of the net salary the worker received at the time of the injury. Anything less than complete immobility and a worker gets no more than a 30 per cent pension.

There are about 30,000 workers with injured backs in Ontario; they receive average pensions of 10 to 20 per cent. The board spent more than $400 million last year on benefits to workers with back injuries.

Dr. Emerson Dowd, the board's medical director, says his doctors use "universal medical guidelines when it comes to dealing with backs."

He acknowledges, however, that in the end, one of the board's 15 doctors will mainly use his judgment in deciding the extend of a worker's immobility due to his back injury.

"Naturally, you have to look upon this as basically a judgment situation," says Dowd, adding that these judgments are "based on a vast amount of experience."

A doctor's job is to simply assess the injury and not to look at how an injury affects a worker socially and economically, he says.

"Socio-economic factors is not our business," Dowd adds bluntly.

Clinics unite

But representatives of injured workers at the appeal hearing will argue otherwise.

The Industrial Accident Victims Group of Ontario has banded together with several Toronto legal clinics and will appear before the tribunal under the banner of the Toronto Case Workers Group.

Michael Green, the lawyer who will be representing the legal clinics and the Union of Injured Workers at the hearing, will tell the tribunal that the compensation board should conduct a study of workers with similar back injuries.

The study would determine the average wage loss for that group, and the board then should apply that to pensions, Green says.

Others, like the Halton Hills Community Clinc, will argue for what is called projected wage loss.

Under this system, supported by virtually all injured workers' groups, a worker's injury would be assessed in light of his age and skills and the type of future job he can realistically expect to get.

Pain factor

If such jobs would provide the worker with half the income he was making before the accident, then the board would compensate him with a 50 per cent pension.

If the injury prevented him from getting any job, the pension would be 100 per cent.

In each case, the pain and suffering a worker must live with for the rest of his or her life would be a factor in determining the pension benefits.

Employers say the tribunal does not have the jurisdiction to make such a far-reaching policy change and predict that such a ruling would financially cripple some small businesses.

Linda Roule, compensation adviser to the Canadian Manufacturers Association, says employers are concerned about "where Ontario business will stand in terms of national and international competitiveness."

Toronto Star (ON)
FIN
LIFE, Monday, June 16, 1986 1474 mots, p. C1

A survival kit for family vacations

Jackie Smith Toronto Star

Taking the family to a cottage, the beach, or travelling to faraway places? Whether you go by plane, car, bus or train, if you are with children, it pays to plan ahead.

And be forewarned: Never assume you can buy all you need, especially in another country.

One recent traveler couldn't find an infant car seat anywhere in Christchurch, New Zealand. And disposable bottle liners and ready-to-serve baby formula were unavailable in major Australian and New Zealand cities.

So if you are visiting relatives, call them and find out what's available. Check with a travel agent. If you are not going to be able to get what you need, take the essentials with you.

Ruth McCamus, co-ordinator of the Family Information Centre at the Hospital for Sick Children, has these holiday tips for parents:

Baby foods: The new dehydrated foods are easier to carry and less bulky than regular bottled baby foods.

Baby formula: Never leave made-up formula in the sun as it gathers bacteria quickly. Insulated containers keep formula cool, but it may be better to use powdered formula and add water when the baby is ready to feed. Canned ready-to-serve formula is more expensive but also easier to use.

Water: Boil water for 5 to 10 minutes if you are staying at a cottage, campsite, or in a country where you are not sure of its purity. Wash fruit with clean or boiled water.

Medication: Keep a thermometer and a medication handy for fever control, such as Tempra or Tylenol.

Safety: Immediately check any new area for safety, even relatives' homes, where pills and lotions may be in easy reach of exploring children. Lock up dangerous items, set out rules for the kids, especially around water, do a fire drill, check smoke and fire detectors.

Pools: Be vigilant around water: Children can drown in a very small amount. Empty small wading pools when playtime is over. Don't be lulled into a false sense of security because your child is wearing a flotation device.

Sunburn: Fair-skinned and red-haired babies are most susceptible to burns, but all young children need a hat and sunscreen lotion, which should be reapplied after swimming. Find or take a beach umbrella for shade. Put cotton cover-ups on fair-skinned children, cool water packs on sun or barbecue burns. Never put lotions on blisters. Cover with gauze and get medical attention if the blisters are bigger than a 25-cent piece.

Wasp stings: Warn children not to touch or swat wasps, yellow backs, bees or any other insects. To remove stings, scrape the surface of the skin with the back of a blunt knife, a key, or a finger wrapped in Scotch tape. Don't try to squeeze the sting out. Squeezing releases more venom.

Apply an ice pack to prevent swelling; baking soda or meat tenderizer mixed with water into a paste to stop itching, and a piece of gauze to stop the child scratching. If pain continues, give Tempra or a similar painkiller.

Get medical help if your child experiences an allergic reaction, such as changes in breathing, excessive swelling or redness, dizziness, nausea or vomiting. The Canadian Red Cross Society and St. John Ambulance offer first-aid courses for those who want to be well-prepared.

* * *

You've been waiting all year for this holiday. Now, the sun's pouring in the car windows, the sky is blue, but the ruckus in the back seat is awful.

There's nothing like a long drive with fidgety, squabbling kids repeatedly asking, "When do we get there?" to get a holiday off to a bad start.

Here are some games gleaned from a variety of sources, including an article by Elizabeth Davis in Canadian Motorist, to help them - and you - get through the trip:

Trivia: Prepare some questions before you leave home on sports your kids like, or subjects they are studying at school, such as who was the first prime minister of Canada. Make sure you choose some questions they can certainly answer, or they'll get frustrated.

Story telling: One person starts a story and stops at an exciting event, such as, "Jeannie climbed aboard the huge jet, gritted her teeth and . . . " The next person continues the story, and so on.

Drawing: Each person, except the driver, draws a head on a piece of paper, folds the top of the paper over the head and passes it on to the next person, who draws a body, folds the paper over it and passes it to the next person, who draws the legs. Each person unfolds the paper and compares drawings with the other travellers. The result can be very funny.

I Spy: Just about everyone knows this old favorite. One person chooses an object, say a cow, and says, "I spy with my little eye something beginning with c." The first person to answer correctly goes next.

Geography: One person chooses the name of a country, or place, say Edmonton. The next person chooses another place beginning with the last letter of that place, in this case n. And the game continues.

Famous Persons: The first person says, "I'm thinking of a famous person, whose name begins with C." Carling Bassett, for example. The other players ask questions, such as, "Is it a woman?" "Is she in the movies?" The first person answers yes or no. The winner chooses the next famous person.

Who did?: An adult chooses a scene from a special book, fairy tale, or nursery rhyme and the kids have to guess what it is. For example, "Who had a little lamb?" "Who were the 40 thieves?"

The Quiet Game: Everyone has to be silent. The first person to sneeze, giggle or make a noise loses. This game works well with two or more children who seem to enjoy fighting. They may make faces trying to get each other to laugh, but it won't affect you if you are sitting in the front seat and they are in the back.

Tapes: A small tape recorder playing favorite songs or fairy tales is a sure-fire way of keeping some kids occupied.

Maps: Get a map for your kids to chart the route you are taking. You can also use it to ask geography questions. And, if all else fails, one veteran mother says a good way of restoring order from chaos is to stop at the side of the road and get out, until everyone calms down.

* * *

School's out, the house is littered with wet towels and you're wondering how you're going to survive the next two months.

Even well-behaved children are likely to test their parents' nerves when they find themselves with plenty of time on their hands and no idea of what to do.

It's a great time for kids to have fun, but it's also a good time for them to earn pocket money by plant-sitting, walking dogs, washing cars, cutting grass. And they can learn the importance of helping others by giving some time to volunteering, or shopping for an elderly neighbor. In Coping With Kids And Vacation ($4.75, Ballantine Books), Linda Albert and Elaine Fantle Shimberg cover everything from advice on how to keep the house in order to planning out-of-town trips. Among their tips for summer sanity: * Use a clutter box for items left around the house. The owner must pay a fine, do a chore, or wait 24 hours before an article can be retrieved; * Let the kids fix themselves a sandwich if they miss a meal, but nothing more; * Use holiday time to teach your kids survival skills: cooking, handling laundry, keeping a budget; * Get the kids to make reminder signs for their bedrooms or bathrooms: "Thank you for hanging up your wet towel;" * Keep snack food in one place; * Encourage your kids to organize neighborhood olympics or fairs - it boosts creativity and keeps them busy; * Visit flea markets to find dress-up clothes for kids, and old National Geographic magazines for art projects.

But don't organize every minute of your kids' vacation. It results in tired parents and unresourceful children, say Albert and Fantle.

Parents should help children develop interests, not decide what their interests are, says Joan Bergstrom, an early childhood expert at Boston's Wheelock College, and author of School's Out - Now What? ($17.95, Ten Speed Press, Berkeley, Calif.).

Children get much more resourceful around ages 8 to 10, she says. She advises parents to encourage their children to make a list of yesses, nos and maybes when considering what they would like to do. Brainstorm about what's available, besides watching television.

A calendar with activities marked in - swimming lessons, piano practice, reading time, TV hours, is a good idea. It could include chores a child is expected to do.

But most important of all, leave your child time to daydream.

Toronto Star (ON)
FIN
LIFE, Monday, June 16, 1986 680 mots, p. C2

New anti-pornography law undermines democracy

Lois Sweet

Something went terribly wrong. For years, many feminists lobbied the government to do something about pornography, but only a few predicted it could come to this.

Last week, Justice Minister John Crosbie introduced amendments to the Criminal Code that would redefine pornography. While some of his definitions include precisely the kind of material feminists object to - material degrading to women or equating sex with violence - others are downright unbelievable.

Crosbie has included visual depictions of sexual intercourse, lactation, menstruation, or "other sexual activity" as pornographic.

Outlawing visual expressions of healthy sexuality - and the portrayal of sexual functions specific to women - wasn't exactly what feminists had in mind when they began fighting pornography.

What went wrong? How did the feminist battle against pornography help create a government-supported form of sexual fundamentalism?

I don't think I'll ever forget the first time I saw real pornography. I went to a conference where the walls were strewn with pictures from porn magazines - pictures showing women hanging from meat cleavers, their mouths gagged, their breasts wired, their legs forced apart, and of little girls being raped by men.

The pictures were nauseating, the stuff of endless nightmares - and an eye-opener.

An organizer pointed out that most women weren't aware of the extent of hatred directed towards women in this material because we'd never been exposed to it. We had unthinkingly equated pornography with harmless crotch-shots and other "soft" stuff. The reality, she pointed out, was otherwise.

Our job was to learn as much as we could about pornography and, by extension, about the nature of sexism.

Well, we learned a lot that weekend. The conference culminated in a highly charged speech by American anti-porn activist Andrea Dworkin. Dworkin had everyone in the room vacillating between tears and man-hating anger.

In retrospect, I now understand that the main problem with these kinds of speeches and conferences (and they happened all across the country) is that most people didn't know what to do with their outrage.

They wanted to use their anger productively, but against whom or what? The distributors and producers were good targets, but difficult to find. Because pornography was viewed as an enormous social problem, it seemed to make most sense to fight it through the state.

Certainly, there was a genuine attempt to educate the public at large about the issue. But there was also a grass-roots movement to ban material that feminists found objectionable.

People soon got so swept away with the notion of censorship, many didn't take into account its potentially disastrous consequences.

But there were signposts. Not A Love Story, a National Film Board film that presented a feminist analysis of pornography, was censored in Ontario.

In 1983, Penthouse magazine was seized by customs officers in Ontario because it contained some pictures of erect penises. When large black dots were placed over the offending pictures, officials allowed the magazine to be sold in Canada.

But authorities didn't find a cartoon at the front of that issue offensive. It showed a man holding a gun to a woman's head while they were making love. The caption read: "You don't have to worry about getting pregnant, I've taken all the precautions."

Some saw the writing on the wall. They knew that censorship would be a death blow to feminists, specifically, and to democracy, generally. They knew there was a risk in trying to legislate taste: That once the definition of taste was put in the hands of authorities, so, too would its enforcement.

But by then, a lot of anger and good intentions had been invested in the censorship route. Besides, the movement had grown to include sexual fundamentalists - people who were either prudish about sex or disgusted by any expression of female sexuality.

The alliance between these two groups made an irresistable constituency for Crosbie.

But democracy depends on accepting the idea that people have the capacity to make moral choices for themselves. Censorship undermines democracy - a fact that has only too startingly been revealed this past week.

Toronto Star (ON)
FIN
NEWS, Tuesday, June 17, 1986 606 mots, p. C5

Children show why their dads don't cook

Heather Mallick Toronto Star

The fathers of the Grade 1 class at Shaughnessy Public School don't cook - ever.

And judging by the cookbook their children prepared for them for Father's Day, it's a good thing, too. Here are some of the recipes the children claim are their fathers' favorites: * "You get a little chicken from the store, about 80 pounds. Cut it into nine pieces. Put it in a pot. Put in six eggs and six butter. You cook it 12 times. Eat it with tea. "To make tea you get one square with something in it and put it in a cup. Put in 60 milk. No water. Put in nine sugar. Drink it." - Lukas Bednarik, 6. * "To make chili, you get some meat (I don't know which kind, I just know it's the kind I hate). You need a lot of meat, about nine pounds. You put the meat into a sauce. You make sauce by smushing something like meat. It's usually brownish, blackish. You get a lot of onions, about 13. Then you cook it for five minutes. You put in beans, but I don't have a single guess what kind of beans. You could put in radishes and 13 peas. I only have this about once a year, I don't like it." - Christopher Flavelle Martin, 7. * "To make burned eggs and HP Sauce, you crack eggs and cook them about 25 minutes, longer than to fry them. Just cook and cook and cook until they turn brown. Get the HP Sauce and put on two or three drops on your plate and dip the egg in it. Your father would need two or three or four, they taste so good your tummy will growl for more." - Hayz Fisher, 7

And according to most of the little boys in the Willowdale school, it's mommy's job to burn the eggs for daddy.

"My mom does the cooking," says Donald Whalen, 6, who has only seen his father cook once in his life. "I don't think boys should learn how to cook but girls should because they cook the most."

What if a woman is a terrible cook? "They should go to McDonald's," Donald says flatly.

Curvan Alleyne, 6, says his dad's favorite recipe is chicken and rice served with seven pounds of pepper and six cups of salt. "My dad never cooks. As soon as he comes home, he goes out. I don't know where he goes when he goes out, but he sure doesn't cook."

Andrea Fraser, 6, says her mother does most of the cooking. "I feel weird about that," she says. "It doesn't bother my dad.

"When I grow up, I only want to do half the cooking. I'm going to want a job and if I have a baby, I'll need day care."

When Andrea is told that the boys in her class want to keep her in the kitchen, she shakes her head.

"The boys always tell me they're smarter and stronger but I don't think so," she says. "It's usually the boys who get into trouble."

Salima Khakoo, 6, says she's going to train her brother to cook, after he's born in October, that is.

But there is another way. The Martin family - with both parents working - doesn't cook at all. Dorothy, the nanny, does it for them and on her day off, the family eats out or scrounges leftovers.

Christopher thinks hard. "No, I don't remember any times my dad's ever cooked. My mom might know how to cook but I've never seen her." Does he cook? "Nope."

Toronto Star (ON)
FIN
BUSINESS TODAY, Tuesday, June 17, 1986 497 mots, p. D1

Restaurants find seafood sells in bid to catch customers Health-conscious patrons are part of growing market turning to surf from turf

Ann Auman Toronto Star

TWENTY YEARS ago, who would have dreamed Hogtown would turn into Seafood City?

Today, fish is increasingly pushing aside the meat and potatoes on restaurants' menus, as health-conscious Torontonians switch to lighter meals.

From Scarborough to Brampton, more and more restaurants specializing in seafood are appearing, all fishing for the consumer's dinner dollar.

"I saw all the fun they were having," says Ken Kadanoff, a seafood-loving lawyer who recently co-founded Dockside Seamarket restaurants and jointly developed three Dockside franchises.

"I'm part of the Yuppie generation. I developed this restaurant based on my own eating habits."

Red Lobster Restaurants, owned by General Mills Canada Inc., has jumped into the Canadian market with an ambitious plan to convert 25 Ponderosa steak houses in Ontario into Red Lobsters at $700,000 a shot. Five are in the Metro area.

"If a company's willing to bring that much money into Canada, that tells the whole story right there," says Nick Fanais, general manager of The Old Fish Market, a long-established seafood restaurant.

Red Lobster bought the units from Toronto-based Dexleigh Corp. in October, and is converting to surf from turf based on a successful Red Lobster formula developed in the U.S.

Whalers Wharf is also expanding, adding 600 seats in its restaurants, says Walter Oster, president of The Whalers Group.

"Restaurants go with what sells," says David Harris, spokesman for the Canadian Restaurant and Foodservices Association. "If you see a lot of fish on the menu, you know there's something going on."

The seafood craze took off in the early '80s, when Canadians began to learn that fish contains less fat than meat and poultry. Recent research suggests eating seafood lowers the risk of heart disease and hypertension.

Last year, Canadians swallowed 7.3 kilograms (16 pounds) per person. That's about one kilogram (two pounds) more than in 1980, although it still doesn't match red meat and chicken. Last year, we consumed nine times as much beef and pork, and three times as much poultry as seafood.

Still, the hundreds of types of fish and shellfish available are winning converts. And Torontonians aren't content with just fish and chips any more. They hunger for more exotic dishes.

Some restaurateurs are catering to a more sophisticated customer by offering a dozen fresh varieties a day, grilled, fried, steamed, stuffed or barbequed.

"Toronto is really the leading market now, and a whole lot of gourmet items are moving in there," says Joshua John, director of market development for the federal Department of Fisheries and Oceans in Ottawa.

The Old Fish Market has been an innovator by importing Orange Roughy - an oranged-tinted fish from New Zealand - as well as seafood with unusual names such as Monk fish and Kiwi clams.

"People have tended to go less for fried stuff and more to broiled and grilled fish," says co-owner John Wood.

Toronto Star (ON)
FIN
NEWS, Tuesday, June 17, 1986 323 mots, p. A11

Court fines seven firms for signs in English

(CP)

MONTREAL, Quebec - MONTREAL (CP) - Seven Montreal-area businesses have been fined $50 to $500 for posting unilingual English signs, in the first convictions under Quebec's language law since the Liberals came to power last December.

Paul Poetschke, a Pointe Claire veterinarian, was fined $400 after pleading guilty to two charges of posting English-only signs.

"It's ridiculous that in a so-called free western society, (an) honest hard-working (man) can be prosecuted for trying to deal with his clientele in the language of his choice," Poetschke told reporters. "I think it's a joke."

Second conviction

Prosecutor Francois Drolet said he felt that Poetschke deserved a larger fine for his open criticism of Bill 101 - the law passed by the previous Parti Quebecois government that says commercial signs must be in French.

The heaviest fine went to Taggart Services Ltd. for its English-only employment forms - also contrary to the law - in its second conviction under the bill.

Of the seven companies fined, five pleaded guilty and two were convicted when they failed to appear. Eight other companies pleaded not guilty.

Rajinder Sud, owner of a suburban coffee shop, pleaded not guilty after being charged with posting a sign reading: "Taste our coffee, compare our prices and discover our quality."

"I'm being crucified because of these politics," said Sud, who returns to court in August.

Violate Charter

Among the other firms that pleaded not guilty was Dunn's Famous Delicatessen Restaurant, which failed to adopt a French company name and is accused of advertising "smoked meat" and of seeking a waitress with an English sign.

Quebec Superior Court has ruled that the sign-law provisions of Bill 101 violate the provincial Charter of Rights.

The Liberal government has put on hold charges against businessmen who post bilingual signs - as opposed to English-only signs - until the Quebec Court of Appeal decides on the government's appeal of the lower-court ruling.

Toronto Star (ON)
FIN
ENTERTAINMENT, Tuesday, June 17, 1986 524 mots, p. E3

Good spot for fast bite

Tom Spears Toronto Star

It's a long way from kosher - the soup of the day is often clam chowder - but in its heart and soul Meyers is still a bustling deli.

Its second location is now pretty well established at the corner of King St. and University Ave., filled to bursting with the office crowd at lunch and the Thomson Hall and theatre crowd at dinner. Jazz goes on some nights till 3 a.m.

Like the Yorkville location, the downtown Meyers covers mainstream Jewish deli food fairly thoroughly, but also tips its hat to simple styles like bacon and eggs (for a breakfast served all day), chili, Caesar salad and chicken and ribs.

A young, enthusiastic waiter tried starting us off with latkes (potato pancakes, $2.79), but had to substitute a beef-filled knish because the kitchen was down to its last latke. Not a bad choice, actually: That last latke, thick and still a bit greasy, was heavy enough to use for ballast. The knish was lighter.

Breaded mushrooms with sour cream ($2.99) are tender and plentiful.

The most deli-ish entrees are perhaps gefilte fish (we gave this a pass) and the deli trio - smoked turkey, corned beef and roast beef brisket. These three, at $6.99, are a great sampling of three tender but distinct flavors, all subtly related but each standing firmly on its own. But all this meat brings on a fierce craving for vegetables: Order a side salad.

Hot beef on a bun with gravy at $5.99 - the same roast beef as in the above trio - sounds like a plain sandwich but is really a full meal.

If you like chocolate, you will hear the cakes in the glass case ($2.99) calling your name. A helpful waiter gives a guided tour of the over-all array. Coffee is good and refills are free. Dinner, with three beers, tax and tip, was $41. Parties of eight or more are required to pay a 15 per cent service charge (it's on their bill). Manager Sarah Miller said that's so waiters won't hustle around all night for 16 people and get a $1 tip.

- Tom Spears

The Star's daily restaurant review

TABLE FOR TWO Meyers Deli 185 King St. W. (at University) 593-4190 Jewish deli; licensed; wheelchair access; seats about 145; open 6.30 a.m. to 1 a.m. Monday to Thursday, 6.30 a.m. to 9.30 a.m. Friday, 9.30 a.m. to 3 a.m. Saturday, 11.30 a.m. to midnight Sunday; takes credit cards.

CORRECTION

In The Star's daily Table For Two restaurant review column this week, the hours of Meyers Deli at 185 King St.W. were incorrectly92 listed.

It is open Monday to Thursday from 7.30 a.m. to 1 a.m.; Friday to 3 a.m.; Saturday from 11.30 a.m. to 3 a.m.; and Suday from 11.30 a.m. to 11.30 p.m.

And the phone number of Cibo Ristorante, 1055 Yonge St., also was incorrectly listed. It is 921-2166.

The Star regrets the error.

Toronto Star (ON)
FIN
LIFE, Wednesday, June 18, 1986 690 mots, p. C6

Meat cutters the key to good service

David Brown

I am always asked to recommend good places to buy meat, but the answer isn't simple.

Total value is the criterion - a combination of quality, service, price and convenience. Some tradeoff is always involved among these factors, but all too often people focus on one - usually price - and ignore the other three. The first consideration is quality. All the service, price and convenience in the world mean nothing if the meat is inedible or if you have company over and are embarrassed by the quality of meat you are serving. Most butcher shops and supermarkets handle Canada Grade A meats, which are usually of excellent quality when they arrive at the shop. From there, a great deal depends upon the professionalism of the meat department and company policy: * Is the meat cut along proper cutting lines? * Are all tough, gristly sections and excess fat and bone removed? * How long has the beef been aged? * Is meat left in the counter past its useful counter life?

Meat retailers are put in a position of trust by the public and sometimes this trust is abused. On the other hand, excellent meat that is cooked wrongly can also turn out terrible and, frequently, it is the retailer who unjustly gets the blame. Furthermore, occasionally a piece of meat that appears excellent in all respects just doesn't have the tenderness that it should, even though both the butcher and the chef have done marvellous things with it.

We tend to think service is how promptly we get served at a counter or how long we have to wait at a checkout. But service is also having a knowledgeable professional available to suggest and prepare the coup d'elegance that will make your special dinner really out of this world.

Meat cutters are looked upon as the mysterious demigods of the supermarket. Consumers view their work as an art and the supermarket atmosphere makes these artists appear unapproachable. It is the policy of most butcher shops and supermarkets, however, to cut special requests for customers whenever possible. If your retailer is not willing to give you the special size, cut and quality you require, consider taking your business elsewhere.

Next on the list is convenience. Many people spend a fortune in gas and considerable time travelling around the city looking for bargains and ignore the reasonably priced, excellent-quality butcher shop or supermarket right on their doorstep. Before going out of your way for that incredible special, place a value on your time and transportation costs. (But also note that many consumers will travel from one end of the city to the other for incomparable quality and service.) The unfortunate side of the convenience aspect is senior citizens who, because of their limited means of travel, are sometimes a captive market for a nearby but inconsiderate retailer. The final consideration is price, which has to be reasonable considering the quality, service and convenience offered. And we're talking over-all prices, which apply to most of your purchases, not just advertised sale prices. A word of warning here: Beware of retailers who deliberately lower quality to compensate for reduced profit margins on advertised sale items.

* * *

Remember the good old days when customer service and reputation were more important than a few extra dollars of profit? Soup bones are now sold for exorbitant prices. The reason is that you, the consumer, are willing to overpay for a product that is sold to rendering companies for 1 cent a pound if you don't buy. So this time, we're reversing roles. The butcher is asking you. Do you know a butcher shop or supermarket that excels in the qualities we've discussed earlier? Or one that gives away soup bones for free to regular customers? Send me names, addresses and your comments. I'll mention them in a future column, because you deserve excellent quality, service, value and free soup bones. And these terrific retailers deserve the free publicity. * David Brown is president of Meat Consultants International Inc. Write to him c/o The Food Section, Toronto Star, One Yonge St., Toronto M5E 1E6

Toronto Star (ON)
FIN
FOOD, Wednesday, June 18, 1986 526 mots, p. C6

Ground turkey meat good beef substitute

Ground poultry products, because of their lower fat and cholestrol levels, have always enjoyed popularity with the health conscious, but questions about how to use them seem to be more frequent now. More and more people are involved in the fitness game and retailers are now carrying these items in their frozen food cases.

Ground turkey is a marvelous stand-in for ground beef. It has a delicate flavor that blends well with a variety of ingredients, making it suitable for use in casseroles and in favorite recipes calling for beef. It can be sauted, pan-fried, broiled, grilled, baked, microwaved or simmered. And ground turkey is about 100 calories less than beef.

Its taste and texture are similar to beef, although ground turkey is lighter in color and has a less heavy taste. Seasonings and spices generally mask any taste differences diners might notice. Or, to simulate the richness associated with beef, a cook might add butter or other fat during cooking time. But this will change fat count for the dish.

Following are some new as well as traditional uses for ground turkey. Turkey-stuffed Pasta Italiano 1 lb (500 g) ground turkey 1 cup minced onion 1 cup shredded, peeled eggplant 2 cloves garlic, minced 3 tbsp oil

1/4 tsp salt

1/8 tsp black pepper 1 (28-oz) can tomatoes 1 (8-oz) can tomato sauce 1 cup red wine 1 tsp garlic salt 1 tsp oregano leaves 1 tsp basil leaves

1/2 tsp tarragon leaves

1/2 tsp cayenne pepper 1 (12-oz) pkg jumbo pasta shells

1/2 cup grated Parmesan cheese

3/4 cup shredded Mozzarella cheese

Brown meat, onion, eggplant and garlic in oil, but do not burn. Season with salt and pepper and set aside.

Simmer tomatoes, tomato sauce, wine, garlic salt, oregano, basil, tarragon and cayenne pepper 15 minutes. Cook pasta shells in boiling water until al dente. Drain. Combine turkey mixture and Parmesan cheese with half of tomato sauce. Stuff shells and place in 13 x 9-inch baking pan. Spoon remaining sauce over each and top with mozzarella cheese. Bake at 350 degrees F 30 minutes. Makes 8 servings. Per serving: 373 calories; 30 gm protein; 42 gm carbohydrate; 8 gm fat; 797 mg sodium; 599 mg potassium. Turkey Ring Meat Loaf 1 egg 1 1/2 cups fine soft bread crumbs

1/2 cup finely chopped onion

1/2 cup milk 2 tbsp chopped parsley 2 tsp salt 2 tsp prepared mustard 2 tsp prepared horseradish 1 tsp Worcestershire sauce

1/2 tsp marjoram leaves, crushed

1/4 tsp black pepper 2 lb (900 g) ground turkey

1 tbsp oil

Combine egg, bread crumbs, onion, milk, parsley, salt, mustard, horseradish, Worcestershire, marjoram and pepper. Add turkey and mix thoroughly. Pack into oiled 4 1/2-cup ring mold. Invert onto shallow baking pan lined with foil and bake at 350 degrees F 45 minutes. Transfer to serving platter and remove mold. Spoon any remaining glaze from pan over top of loaf. Makes 8 servings. Per serving: 280 calories; 38 gm protein; 6 gm carbohydrate; 10 gm fat; 765 mg sodium; 483 mg potassium.

Toronto Star (ON)
FIN
LETTER, Wednesday, June 18, 1986 117 mots, p. A20

Pocklington's remarks on unions 'outrageous'

I am writing this letter of outrage after having just been subjected to five minutes of Peter Pocklington condemning the striking workers at his Alberta meat packing plant as "terrorists" and "mobsters."

His repeated remarks about saving Canada from becoming another Russia put me in a rage! Any person who works in a unionized shop and has any understanding of unionism quickly realizes that unions are what keep working people from living the way that I'm sure Pocklington perceives the Russian working class as living.

Unionism in our country gives us, the peons, some power over our lives that free enterprisers like Pocklington would love to remove from us.

JILLIAN IVES-CATELIN

Toronto

Toronto Star (ON)
FIN
NEWS, Wednesday, June 18, 1986 447 mots, p. A2

No wonder only the rich dined out back then

George Gamester Toronto Star

No dishes tonight, friends. We're dining out - via the remarkable memories of Star readers, recalling things they miss from ol' T.O.

* For starters, let's go right to the top.

A Weston reader has sent us a magnificent menu from the Venetian Cafe at the Royal York, where she and her husband celebrated their third anniversary on Aug. 23, 1939.

Well! We can understand why Torontonians would only dine there on special occasions. Remember what they clipped you for filet mignon in that joint? Two dollars! Of course, that was the most expensive item on the menu.

Other dinner entrees were more reasonable. Like Restigouche salmon, $1; breaded lamb tenderloin, 95 cents; Digby scallops, $1.10; roast chicken, $1.30; grilled lamb chops, $1.30 or baked Tendersweet ham, 90 cents.

Pricey. But remember, the tab included:

A choice of appetizers: aspic of foie gras, fresh shrimp cocktail, fruit cup, pickled button mushrooms, salami, iced celery curls, and various soups.

More to come

Plus these vegetables: fresh string beans; braised celery with marrow sauce and risolee or mousseline potatoes.

Plus an array of desserts such as deep fresh plum pie, frozen chocolate eclair, ice cream and cakes, compote of stewed apples, berries in cream, and canteloupe sherbet. Plus coffee, tea or an individual bottle of jersey milk. Iced lager beer was extra, of course - 15 cents. * Naturally, only the rich could afford such prices.

Struggling U of T students like Ben Heifetz of Toronto had to make do at the Roumanian Grill on College St. near Spadina, where "a full-course meal with soup, meat or fish, vegetables, dessert and coffee was 30 cents" in the mid-1930s.

Saucy touch

For lunch, Ben and his pals favored Becker's Deli on College near Augusta, where the well-packed pastrami sandwiches "were topped off by a special hot sauce made from a secret recipe old man Becker had obtained from Brazil."

"His slogan was: 'Customers should see pastrami coming through the rye'.

"As a penurious undergraduate in 1934, I gorged myself daily with three of these, washed down by stone ginger beer - all of which would put me back 20 cents. "The following year, the sandwiches shot up to two for 15 cents." * Oh, well. As Mel Goldberg of Ottawa reminds us, "you could still get french fries at Sunnyside for a dime. The gateway to heaven was a paper cone, a pointed stick and those golden chips doused in vinegar. My taste buds are saliva and well!"

Do you have memories of vanished Toronto to share? We welcome your letters (George Gamester, Toronto Star, One Yonge St., M5E 1E6).

Toronto Star (ON)
FIN
FOOD, Wednesday, June 18, 1986 1191 mots, p. C2

Choose only top-grade vegetables for freezing

Elisabeth Baird

Freezing is the fastest, easiest and most popular way to preserve vegetables. A frozen vegetable comes closest in color, texture, and natural flavor and nutritional value to fresh. With the asparagus season almost over and spinach on its way, the outdoor garden harvest is on in earnest. What better time to brush up on freezing techniques and add to your freezer repertoire? Quality and freshness

Keep in mind that freezing doesn't improve the quality of anything, except ice cream. You should freeze only top-grade vegetables.

The key to good frozen vegetables truly is freshness and here readers who have gardens or frequent pick-your-own farms have a head start. But no matter how you get your produce, it's essential that you don't get more than you can handle in one freezing session.

It makes no sense to bring 11 quarts of gorgeous green beans into the kitchen to let them languish limp and gray in the fridge while you try to fit freezing them into your schedule. All your plans about beating next January's prices will be for naught. Make a reasonable estimate of the time it takes to freeze vegetables as you see the rows of snow peas or wax beans stretching ahead of you in the garden or pick-your-own. Clever gardeners, of course, plan their planting so as to have a succession of vegetables maturing over the summer and, ideally, at no one time should have too much to handle. Equipment

Freezing is not daunting. Most kitchens are equipped with everything you need. The list includes a large saucepan with a cover, a metal basket or a blancher if available, tongs, paper towels, newspapers and either plenty of ice cubes to cool the water or refreezable ice packs.

And, of course, freezer bags. Don't try to freeze in the bags in which you bring produce home from the store. Twist-tie freezer bags are usually the cheapest. The bags with zipper closings, which have been on the market for a few years, are more expensive, but very handy and easy to use. Heat sealing machines that form bags around your food from a continuous roll of plastic tubing have also been around for a few seasons. This mini-appliance allows the preserver to make the size of bag exactly to suit the quantity of vegetables.

No matter which type of bag you use, be sure your stock is sufficient. Rigid-sided freezer containers pack more efficiently, but I prefer the bags, as they reveal their contents without labelling. Washing vegetables Wash vegetables in a sinkful of cold water, using a brush to scrub away dirt. Lift produce from the water and drain in a colander. If water has been muddy, rinse vegetables again, once more lifting them out of the water rather than letting them drain in the sink and having sand or dirt collect around the bottom layer. Trim and prepare vegetables as if for cooking for the table. Blanching

Blanching is the process of plunging a small quantity of vegetables into a large quantity of boiling water for a specific length of time. This scalding is not meant to cook the vegetables but to destroy the enzymes found naturally in vegetables. Without blanching, most vegetables would continue to mature and ripen and this eventually changes the flavor, texture and nutrients in frozen vegetables.

To blanch, bring 16 cups water to a rapid boil in a large saucepan. Place a maximum of 1 pound (500 g) of prepared vegetables in a metal basket or sieve and lower into boiling water. Cover and begin timing using the accompanying chart. A timer helps immensely.

Lift basket out of water and immediately cool vegetables with cold running water or plunge into a sink of cold water. For many years, preservers have been freezing cubes or blocks of ice to keep this water as cold as possible. The refreezable ice packs are a lot less messy. Or use airtight containers, filled with water and frozen. As soon as food is cold, lift out of water and shake off excess drops. Spread out on paper towels laid over a thick layer of newspaper. Pat dry with towels and fill bags or containers. Packaging

Freeze vegetables in portions that suit your household. Place vegetables in freezer bags.

For the twist-tie variety, insert a drinking straw into bag, gather bag tightly around the straw with your fingers and suck out the air from the bag. When the bag clings to the food, pull straw out at the same time as you tighten your fingers around the bag. Twist the tie firmly.

For bags with zippers, press out air around vegetables, pressing out the last little bit as you seal the last corner.

A heat sealer equipped with hose extractor deals with removing the air and seals.

As much as possible, place vegetables in a flat layer in bags. They freeze more quickly, stack more neatly and, therefore, take up less room in the freezer. Immediately arrange bags of vegetables in a single layer on the bottom or sides of the freezer, whichever is the coldest, and freeze solid. Stack, keeping all one kind of vegetable together. Some homemakers find that putting all one kind of vegetable in a larger plastic bag is an efficient way to keep track of the supply. Flavor additions

While frozen vegetables most often come to the table boiled and buttered, there are some tricks that will add zest. The following are based on 2 cups vegetables.

For asparagus: Lightly fry 3 tbsp finely chopped onions or shallots in 2 tbsp butter. Add a pinch of grated orange rind, 2 tsp orange juice and 1/4-cup chopped toasted unsalted cashews or slivered almonds. Salt and pepper to taste.

For broccoli: Combine 1 tbsp melted butter with 1 tbsp sour or whipping cream, 1/2 tsp grainy mustard and pinches of sugar, salt and pepper to taste. Toss reheated frozen broccoli in this sauce.

For corn: In 2 tbsp butter, saut600 1/4-cup chopped red pepper and 1 chopped green onion. Mix into corn with 1 tbsp sour cream and salt and pepper to taste.

For green beans: Sprinkle cooked beans with 1/4-cup freshly grated Parmesan cheese and a small clove of garlic, minced. Season with salt and pepper and add 1 tbsp melted butter if desired.

For peas: Make a mini mushroom sauce to complement the peas. In 2 tbsp butter lightly fry 1 chopped green onion and 1/2-cup chopped mushrooms. Add to cooked peas and season with salt, pepper and a touch of chopped fresh thyme. Most frozen and fresh vegetables benefit from chopped fresh herbs and from butter mixed with lemon or orange rind and juice. Toasted buttered crumbs and hard cooked chopped egg whites and yolks add an extra touch to frozen vegetables. For more information Frozen Foods, publication No. 504, has complete information on freezing the whole range of summer vegetables, fruit, meat, fish and poultry. Copies are available free by writing to the Consumer Information Centre, Ontario Ministry of Agriculture and Food, 801 Bay St., Toronto M7A 2B2, or by phoning 965-1421.

Toronto Star (ON)
FIN
NEWS, Wednesday, June 18, 1986 535 mots, p. A23

Metro's Caravan expects record U.S. crowds The fear of terrorism abroad is pushing travellers our way

Peter Cheney Toronto Star

Soaring exchange rates and fear of terrorism overseas may draw record numbers of American tourists to Metro's Caravan festival, organizers say.

Caravan co-founder Zena Kossar said her office has fielded twice as many calls from the United States this year as in any past year.

A number of U.S. tour groups have already arranged to bring busloads to the festival, which begins Friday and ends June 28.

Total U.S. attendance should reach "several thousand," a considerable increase over previous years, Kossar said, and "should give us quite a boost."

Precise attendance figures for the fair are not available, but at least half a million people showed up last year, she said.

'World next door'

A 71-cent Canadian dollar and the spectre of terrorist attacks abroad have made many Americans look to Canada as the holiday destination of choice, according to travel officials.

Ottawa has added to the country's current attractiveness with a costly and aggressive print and television advertising campaign. The ads paint Canada as an upbeat but safe alternative, a friendly "World Next Door."

According to Tourism Canada, visits by American tourist are up more than 15 per cent so far this year compared with the same period in 1985.

Now in its 18th year, the Caravan festival is a nine-day multicultural extravaganza, a showcase of Metro's cultural diversity. This year, the fair will feature 44 pavilions scattered across Metro.

Organizers bill the event as a "baggage-free, no-hassle tour of the world in Toronto."

Each pavilion represents a unique culture and offers special entertainment, food and drink.

Ethnic delicacies

At the Belgrade pavilion on Delaware Ave., the visitor may sample Serbian delicacies such as cevapcici and raznici while watching a Serbian circle dance.

The Calgary pavilion on Pottery Rd. will offer a honky-tonk piano saloon with live entertainment and delicacies that include chuckwagon chili and Rocky Mountain Red Hots.

New this year is the Port Royal pavilion on Dupont St. which highlights Jamaican codfish balls, meat patties, curried goat, sweet potato pudding and island music and dance, including the limbo fire dance.

Cancan show

On Hampton Ave., the St. John's pavilion will serve up a slice of Newfoundland, including the infamous rum known as screech and seafood dishes such as cod tongues, mussels and lobster.

At the Paris pavilion on Bathurst St., visitors may meet historical characters like artist Henri Toulouse-Lautrec and Marie Antoinette. And they can take in the risque Moulin Rouge Cancan show.

At the Sydney pavilion on Brunswick Ave., where visitors come back "like boomerangs," according to Caravan publicists, there will be "bawdy ballads" and sheep-shearing exhibitions, plus Maori dances and sing-alongs.

Pavilion hours are 6 p.m. to midnight through the week and 3 p.m. to midnight on weekends.

Visitors may buy a $10 "passport" that will admit them to Caravan throughout its run or pay $5 for a one-day pass.

Passports are available at: Caravan offices, 5th floor, 263 Adelaide St. W.; Simpsons stores (go to the general business office); lottery ticket outlets in subways and malls; Chinese cultural centres at 58 Cecil St. and 11A Glen Watford Drive.

Toronto Star (ON)
FIN
NEWS, Thursday, June 19, 1986 356 mots, p. A2

$30,000 in jewelry stolen from patient at nursing home

Jocko Thomas Toronto Star

Jewelry valued at $30,000 was stolen from a patient at St. Raphael's Manor Nursing Home in Scarborough yesterday.

Police said Catherine Shouldice, 56, of Warren Rd. in Forest Hill, was checking out and got her jewelry from the safe in the main office of the home at McNicoll and Victoria Park Aves.

She put it in her handbag and took it to her room.

But when she picked up her handbag to leave she discovered that the envelope containing the jewelry was gone. Her wallet was still in her bag. Woman beaten with statue near death

A 20-year-old woman was on life-support systems in St. Michael's Hospital today while a North York man remained in custody charged with trying to murder her.

The woman was apparently struck with a porcelain statue of a bear early yesterday. Police are withholding her name until further investigations are made.

She was found in an eighth-floor apartment on Leith Hill Rd. after police at No. 33 Division got a telephone call at 3.45 a.m.

Hamilton-Wentworth Regional police were notified and they went to Jocko's Restaurant in Stoney Creek, where they arrested Robert Bruce Lockhart, 24, of Leith Hill Rd. Prostitute threatened with meat cleaver

A 16-year-old prostitute who went to a Richmond St. W. apartment with a man this morning was robbed of $50 after being threatened with a meat cleaver.

Police said the money was her usual charge but the man told her he wasn't satisfied.

When she refused to give the money back, the man got a meat cleaver from the kitchen, threatened her, grabbed the money and threw her out.

Police recovered the money a short time later.

Dich Ho Lam, 20, of Richmond St. W., was charged with robbery and having a dangerous weapon.

CORRECTION

A story in The Star on June 20 said a $30,000 jewelry theft was reported at St. Raphael's Manor Nursing Home in Scarborough. In fact the theft was from an office not connected with the nursing home.

The Star regrets the error. (June 25, 1986 page A3)

Toronto Star (ON)
FIN
ENTERTAINMENT, Thursday, June 19, 1986 374 mots, p. F5

Guru of Baldwin St.

Patricia Orwen Toronto Star

Using just the right spices in Indian food is truly an art, one which the Guru restaurant does better than any place in town, according to my companion who recently returned from a trip to India and eats out regularly at Indian establishments.

We began with the snacks platter ($5.50), a selection of tomato, onion, lettuce and cold chicken in a hot, spicy sauce. This was served with samosa, crisp, lightly spiced patties stuffed with potatoes and peas, and pakora, a similar dish made of deep-fried potatoes, carrots and other vegetables. Papadums, those fine crisp wafers and chutney, were served on the side.

Also to be recommended is the lamb dansic ($6.95), chunks of tender meat simmered in a sauce of tomatoes, garlic and onions. The spices used in this dish and the mint leaf blend perfectly to enhance the flavor of the meat.

Butter chicken ($6.95) is chopped fowl marinated in ginger, garlic, yogurt, vinegar and spices then cooked with fresh tomatoes, butter and cream. We ordered this hot, which drove me to drink large quantities of water. But my companion termed the chicken perfectly spiced and well cooked.

Saag paneer ($4.95), a firm homemade cottage cheese cooked in spinach and cream, is pleasantly mild in comparison with the other dishes, though not as creamy as I had imagined.

Desserts are limited to those made from cottage cheese and sweetened with syrup or milk. We chose the rasmalai ($2.75), small heavy chunks of cottage cheese covered in a clear, sugary juice, but agreed it must be an acquired taste.

The Guru's semi-basement location is neat, though nondescript. A few Indian paintings decorate the walls. Traditional Indian music plays in the background. Dinner with tax, tip, wonderfully fresh naan bread, and spice tea ($1.90) came to $35.

- Patricia Orwen

The Star's daily restaurant review

TABLE FOR TWO The Guru 45 Baldwin St. McCaul and Dundas Sts. 595-5575 Indian; open Monday to Friday 11.30 a.m. to 2.30 p.m. and 5 p.m. to 10 p.m. Saturday 11.30 a.m. to 10 p.m., Sunday 5 p.m. to 10 p.m. licensed; takes major credit cards; seats 40.

Toronto Star (ON)
FIN
LIFE, Thursday, June 19, 1986 758 mots, p. B1

SUMMER SLIM

Virginia Corner Toronto Star

Summertime, and the eating is easy, most weight- watchers find.

Grocery store bins overflow with low-calorie fresh fruits and vegetables; people are outdoors more, bicycling, swimming and keeping fit.

Still, much of the social whirl of summer revolves cheerily around food and drink. High-calorie tempting dips, trendy pasta sauces and luscious ice creams abound at barbecues, picnics, pool parties, and at snack stops when you're travelling.

All that time you spent starving and exercising to get in bathing-suit trim can be blown to memory if you munch heartily through the season. So think slim, experts say.

Laura Stein is well aware of the pitfalls of summer splurge-eating. Stein, the author of The Bloomingdale's Eat Healthy Diet (Methuen, $19.95), has hit the right warning buttons to ward off the seduction of long, leisurely summer patio evenings, relaxing with friends, drinks and tasty treats.

It's not just the empty calories in alcohol that are a problem, but the way booze relaxes people, Stein says. Willpower is simply not compatible with pretzels and beer.

"One of my first hints for people for the summer would be to switch to Perrier or, if you're going to drink, to be drinking spritzers with a lot of soda in them and just a little bit of wine," says the author, a 40-year-old reformed up-and-down "yo-yo" dieter who now tips the scales at 118 pounds.

Summer weekends tend to be very social. You're either having people over or you're going to someone's house. How do you show people that you like them? You bring them food, or you eat their food, of course.

Here's some expert advice on what you can do to help beat the battle of the bulge in such situations:

Let your hosts know in advance that you're on a diet so that they won't bombard you with homemade fudge brownies. And bring them a gift basket of fruit instead of a calorie-laden present.

"If you went to somebody's home with several pounds of gorgeous cherries and fresh peaches, it would be a beautiful gift," Stein suggests.

Joan Marchese, 33, is a veteran dieter - a former fattie who joined Dietweigh, a commercial weight-loss program that helped her to lose 68 pounds over 2 1/2 years. She's now 133 pounds and extremely conscientious about what she eats. The key to weight maintenance, Marchese contends, is "making proper choices.

"Overeating doesn't begin in the plate, it begins in the mind."

When it comes to barbecuing, high-calorie red meats - hamburgers, hot dogs, steaks and ribs - are rarely on her grill. Instead, she prefers leaner, white meat, and grilled vegetables. "I barbecue a heck of a lot of chicken and fish," she says, "and I eat a lot of salads and fruit in the summer." Other tricks: She substitutes yogurt for sour cream in dips, and uses mustard and vinegar instead of mayonnaise for flavoring recipes.

That's all well and good if people are home for the summer, but what can you do to eat right when you're travelling? Part of the pleasure of travel is eating, right? But you can enjoy yourself and still return home without having packed on pounds, experts say.

Calorie excess can begin on the plane, which is why Judith Pratt-Jefferies, director of dietetic services at St. Michael's Hospital, recommends that passengers call ahead for meal choices. Most airlines will provide a special meal low in calories, fat, cholesterol or sodium, if you order in advance.

Pratt-Jefferies says dieters will feel better about themselves while travelling if they "wear something they feel good in" and "think about what they're doing."

Other tips culled from diet-wise advisers: Pack something that looks terrific on you if only your tummy stays flat. And inform the hotel where you're staying that you want a low-cal meal - grilled foods and salads, for example - whenever possible.

People have to make "a conscious effort" to maintain weight, Pratt-Jefferies says. If you do overeat, don't think you've blown the whole diet, she advises. "Get back to good eating the next day." And don't skip meals, as that can lead to junk-food snacking, she says.

Camping and picnicking can also trigger overeating, says Kathy Camelon, a dietitian at Toronto General Hospital. "There aren't often good storage facilities so people tend to finish everything up."

Camelon has the last word on common-sense summer holiday slimming. Eat moderate amounts of the right foods and focus on fitness. Sightseeing on foot and swimming in the hotel pool are excellent forms of exercise, she says.

Toronto Star (ON)
FIN
NEWS, Thursday, June 19, 1986 325 mots, p. A8

Legal bid to discredit injured worker stirs furor

Sandro Contenta Toronto Star

The union official representing an injured worker in a landmark compensation case has threatened to pull his client out of the proceedings.

John Martin, representing Mario Villanucci, angrily objected yesterday to attempts by a lawyer to file information that questioned Villanucci's back injury.

"I will not proceed with Villanucci's case" if the tribunal accepts the information, said Martin, an official with the United Steelworkers Union.

His comments were made to the five members of the Workers' Compensation Appeals Tribunal.

Martin noted that Villanucci's injury is not disputed by either his employer, Stelco, or the Workers' Compensation Board, which provides him with a pension.

But Robert Cronish, a lawyer who represents employers in labor disputes, argued that there is some question about Villanucci's "credibility," because he did not complain about back pain until several days after his 1980 accident at the Stelco steel plant in Hamilton.

The first day of hearings yesterday was mainly taken up with procedural wrangling involving the 22 lawyers and other representatives at the independent tribunal.

The tribunal, which chose Villanucci as a test case, will look at the way benefits are assessed by the compensation board. The outcome could lead to pension hikes for Ontario's 100,000 injured workers.

Also to be examined is whether to set guidelines for doctors when they determine the extent of a back disability. Doctors now basically use individual judgment.

And the tribunal will decide whether the so-called "meat chart," which issues pensions according to the limbs a worker loses, should be scrapped.

In its place, injured workers want a pension system that reflects the lifetime income they lose - how much less they are likely to earn because they are injured - and the degree of pain and suffering with which they must live.

Cronish has intervenor status at the tribunal and wanted to introduce an opinion he received after showing Villanucci's compensation file to a doctor.

Toronto Star (ON)
FIN
LIFE, Friday, June 20, 1986 365 mots, p. C1

Take the road to healthy aging

Here's the road to healthy aging, as advised by medical specialists:

The sun: Protect your skin. That tan may look terrific but it's doing massive damage to your skin. Avoid exposure, and you'll help avoid early wrinkling and skin cancer. Use a sunscreen lotion, wear a hat.

Smoking: Butt out now. It's never too late to stop and find out what it's like to breathe clean air. If you haven't started smoking, don't. Apart from being socially unacceptable, smoking contributes to lung and heart disease. If you don't care what your inside looks like, think of your outside. Smoking also increases skin wrinkling.

Fats: Cut down on fats, bacon, butter, oil, fatty meat, processed meats. Animal fats are a major contributor to heart disease.

Fibre: Eat bran, high-fibre fruits, such as apples, and vegetables, such as baked potatoes, and whole-grain cereals, breads. Fibre seems to decrease the risk of bowel cancer, as well as constipation, diverticulitis, and gall bladder disease.

Exercise: Get out of that chair, buy some jogging shoes and start exercising now. The fitter you are, the better you'll feel. Exercise helps decrease the risk of heart disease.

Calcium: Make sure you get plenty, through diet or a calcium carbonate supplement, especially if you are female and over 35. It helps prevent osteoporosis, a potentially life-threatening disease in which bones lose their density, become brittle and break easily. Dairy products, milk, cheese, broccoli and salmon and sardines with bones are high in calcium.

Eyes: Get them checked regularly by an opthalmologist, or other qualified person, once you reach your 60s. The incidence of glaucoma and cataracts increases significantly then.

Ears: Turn down that stereo, as loud noise and music may permanently damage your ears. Get your hearing checked if you, or your friends, notice any changes in your ability to hear, or pay attention.

Self-examination: Check regularly for breast or testicle lumps. Early detection of cancer increases your chance of cure.

Blood pressure: Get it checked once you reach your middle years. High blood pressure results in strokes. If you have it, be sure to follow your doctor's advice.

Be moderate: Don't binge on food or alcohol.

Toronto Star (ON)
FIN
NEWS, Friday, June 20, 1986 51 mots, p. A8

One Alberta strike ends

Meat workers at the Fletcher Fine Foods Ltd packing plant in Red Deer, Alberta, burst into applause yesterday after voting 349-1 to accept a new two-year contract, ending a bitter and sometimes violent 18-day strike. A similarly bitter strike continues at the Gainers Inc. plant in Edmonton.

Toronto Star (ON)
SA1
LIFE, Saturday, June 21, 1986 262 mots, p. L11

Nutritionist advocates moderate drinking

(CP)

RED DEER, ALTA. - RED DEER, Alta. (CP) - Consumption of moderate amounts of alcohol promotes the development of a type of cholesterol which is good for the body, a nutritionist from Quebec said at the recent Alberta Pork Congress.

"Alcohol is the most potent stuff to protect you from coronary heart disease," said Dr. Germain Brisson, professor of nutrition at Laval University.

Consumption roughly equal to "two shots of gin" a day is likely to be effective in promoting a type of cholesterol which is resistant to being absorbed into body cells, he said.

Cholesterol is a steroid alcohol which is a necessary ingredient in human bile and many hormones, including sex hormones, he said.

There's no scientific reason why alcohol promotes development and movement of this high-density cholesterol, Brisson said. The relaxed state people are usually in when they drink likely makes it easier for the cholesterol to develop.

He said it would be morally improper to officially encourage alcohol consumption.

Low-density cholesterol, which is more readily absorbed into the cells, can clog arteries and lead to heart attacks, he said. But scientific experiments show no link between high cholesterol levels and diet.

Consumers shouldn't worry about eating eggs, butter, red meat and other foods identified as having a high cholesterol content, he said. Excess cholesterol consumed generally stays in the digestive system and is eliminated.

"Blood cholesterol is not dependent on diet," he said. Heredity and stress levels are major factors in cholesterol levels.

Polyunsatured fats like margarine and vegetable oils aren't nutritionally superior to animal fats, said Brisson.

Toronto Star (ON)
SA1
NEW IN HOMES, Saturday, June 21, 1986 616 mots, p. E10

Set trapline for earwigs

This is a column in which readers exchange useful tips. Readers should be aware, however, that The Star has not tested the ideas, which may not be applicable to all readers or under all circumstances.

This week's $10 winner is Jean M. Duck of Willowdale, who writes:

To help keep the earwig population down, set out several traps. In a margarine container, mix 2 tablespoons of salad oil, 2 tablespoons of bacon fat and 1/4 teaspoon of Comet chlorine cleanser. Place around rose bushes, woodpiles, etc. replacing occasionally.

* * *

Would F. G. Etherington of Toronto who was the $10 winner in last week's Reader's Exchange please write to us as we inadvertently lost your address.

* * *

If you have trouble with ants getting into your hummingbird feeder, just tie a piece of rag about three feet from the ground and soak it with coal oil or fuel oil and the ants won't go over it. You only have to do this once or twice each season.

Mrs. B. Hicks, Niagara Falls

* * *

Treat insect bites with a little dab of toothpaste (not the gel type). You will get instant relief and an end to needless scratching. For large deer fly bites, mix meat tenderizer with water to make a paste and apply to area.

Jessie Ray, Etobicoke

* * *

If you want a table cloth that won't blow off the table during a picnic, try using a junior size fitted bed sheet.

Keep old toothbrushes for cleaning crevices around the bathroom taps. They're also great for cleaning figurines.

Mrs. B. Hockridge, Scarborough

* * *

The boxes that children's puzzles come in often get destroyed and pieces are lost. Transfer new puzzles to ziploc storage bags and include the pictue of the puzzle from the box lid.

Mrs. C. Bryson, Newmarket

* * *

Ellen Wiebe of Scarborough suggested (June 7) that to remove weeds, place a long cardboard tube over centre of the weed, pour a teaspoon of baking soda through the tube onto the weed, pour a shot of hot water on each patch of soda and in a couple of days the unwanted plant is brown and ready to remove. I've never heard of anything so ridiculous as this fussing around and she even won $10 for it. All you need to do is pull out each weed by hand.

Mrs. E. Witten, Toronto

* * *

Regarding the hint by Cherrell Cauch of Mississauga that water from boiled eggs is fine for most plants, I must report it killed all my cacti.

Joan Ross, Orangeville

* * *

Can any readers tell me of an effective method of getting rid of bats without resorting to professional exterminators?

George Front, Mount Forest

* * *

I have been looking for a recipe call Fern Tarts. I can't seem to find it anywhere. I would appreciate if anyone has it to please send it in to The Star.

Mary Brodnicki, Welland

* * *

I'm very interested in obtaining pantyhose or stockings with cotton soles. Does anyone knows of a supplier?

Florence Jewell, Toronto

* * *

In response to Del Marmon of Brampton (May 31) regarding removing smoke odor from clothing. Try adding some vinegar to the rinse cycle of your wash.

Also Eva Sclater of Willowdale had difficulty with her sliding windows sticking. Clean the tracks well and apply vaseline to the tracks. Reapply occasionally.

L. Tyndall, Chatham * Send your suggestions to: Reader Exchange, The Toronto Star, One Yonge Street, Toronto M5E 1E6. Please write clearly on standard letter-sized paper and on one side of the page only. Please do not send self-addressed, stamped envelopes, as the sheer volume of mail makes personal answers impossible. The most interesting tips will be published, and the best of the week will receive a $10 prize.

Toronto Star (ON)
SAT
TRAVEL, Saturday, June 21, 1986 1108 mots, p. G11

'Wacky' Bill Bennett pressed for grape vines when apple wine soured

Alan Elliott Special to The Star

KELOWNA, B.C. - In 1932, local hardware store owner William Andrew Cecil Bennett and grocer Pasquale "Cap" Capozzi formed a company called Domestic Wines and By-Products.

A glut in the Okanagan Valley's apple market had caused prices to plummet and these men intended to turn valueless apples into profitable apple wine, cider, brandy and other products.

Apple wine didn't catch on. But W. A. C. Bennett, who entered politics in 1940 and became premier in 1952, helped promote the grape industry and the direction of agriculture in the sunny Okanagan by a law establishing that a minimum percentage of B.C. grapes must be contained in B.C. wines. The original 25 per cent was gradually increased to 80 per cent, and has dramatically increased the acreage of B.C. vineyards.

South at Sicamous off No. 1, Highway 97 opens the gate to this lush valley, a scenic alternative to the Trans-Canada's main route. From the blossom-laden tree and vine of a fresh April on through to the golden harvest of a warm autumn the Okanagan is a spell of bounty.

Rural roads snake round hillocks and slopes of giant-leafed vines and rows of verdant-rich trees. A European viewing Okanagan Mission's benches of grapes coasting down to the lake, just south of Kelowna on Lakeshore Road, might be reminded of areas of France.

A chain of narrow lakes, with Lake Okanagan nearly 80 miles long forms the valley's basin and is flanked by low, rounded, pine-covered mountains.

The mountains, though not vast, receive five metres plus of snow in winter and provide some of North America's finest skiing. Silver Star, outside of Vernon, and Big White, near Kelowna, are two of many resorts.

For the fisherman, upland lake resorts, such as Beaver Lake Lodge, just a 10 mile drive from Highway 97 in Winfield, offer accommodations, often restaurants, and fine trout fishing. Or Vic's High Country Fishing Charters gets you way up in the wilderness and provides a guide and all equipment.

Most of the lowland lakes were moulded deep by glacial ice and also offer fishing. Vaseux Lake, south of Pentiction, however, is shallow and marshy, a wildlife sanctuary to flocks of water birds and rare land birds inhabiting the surrounding cliffs.

The micro-climate is partially due to the valley's location, nearly 300 miles inland from Vancouver: moisture-laden clouds from the Pacific are emptied on the Coast and Cascade Ranges to the west and seldom reach the Okanagan. The southern tip of this semi-arid region receives less than 10 inches of rain annually.

This choice spot is rapidly becoming one of Canada's favorite summer playgrounds. The Okanagan is often called Canada's California.

Hot sand, cool water beaches set the summer scene. Boats are available at Kelowna Marina in Kelowna's City Park and, at the south end of town on Lakeshore Road, Rotary Beach rents sailboards and canoes, and offers parasailing.

Kelowna International Regatta, July 24-27, is host to races, water sports, air shows, and evening entertainment. If the beach doesn't offer enough thrills you're never far from one of the area's many water slides.

Visit The Fintry Queen, docked at City Park, Kelowna. Before Kelowna's floating bridge opened in 1958, allowing traffic to cross Lake Okanagan, the Fintry Queen, a paddle wheeler, served as a ferry boat. Now a restaurant, she can still be boarded for daily cruises in summer.

The Okanagan's suitability for fruit and vine was first established in 1859 when Father Charles Pandosy, a French Oblate priest, founded a mission near Kelowna to teach and convert the natives. He planted the first fruit trees.

Recent discovery of Father Pandosy's grave has fuelled interest in the restored Father Pandosy Mission, a Heritage Site on Benvoulin Road just 10 minutes from downtown Kelowna. At the foot of the orchard-covered terraces, it is open to the public year round.

Around Father Pandosy's time, another founding industry was established. Cattle ranchers settled in to supply meat to the Barkerville gold camps to the north. The O'Keefe Ranch, occupied by family members from 1867 to 1977, can be visited on Highway 97 just north of Vernon. A general store, post office, church, and homes, all housing period antiques, have been gathered around the original mansion.

This fruit belt, narrow and only 100 miles long, produces one-third of Canada's apples, as well as apricots, cherries, pears, prunes, and peaches. Apple exports are made to the U.S. and Great Britain. But wine grapes are an ever-increasing presence.

Intense heat and long summer days produce highly sugared grapes and fruity, full-bodied wines. The Summerland Research Station, between Kelowna and Penticton, has experimented for years with European vines, adapting hybrids to Okanagan conditions.

The Okanagan has 10 wineries. Kelowna is home to Calona Wines, the renamed Capozzi-Bennett venture. Near downtown on Richter St., it is the largest B.C. winery and the only one to have penetrated the Ontario market.

Wines of the family-owned Mission Hill Vineyards just off Highway 97 in Westbank have been compared with those of California's Napa Valley and last year won 8 of 32 awards at the Pacific National Exhibition wine competition. Its 1984 Marechal Foch Nouveau captured the bronze medal at the 1984 International Eastern Wine Competition in Watkins Glen, N.Y., third of 48 entries.

In 1979, the government allowed the creation of estate wineries to encourage growers to make premium wines from their own grapes. Limited to 30,000 gallons a year, their wines must contain 100 per cent B.C. grapes, with 50 per cent grown on the estate.

Uniacke Estate Wines on Lakeshore Road a few miles south of Kelowna in the Okanagan Mission, owned and operated by David and Susan Mitchell, offers 11 varieties including several P.N.E. award winners.

All wineries are open to tours and tastings, most requiring no reservation for small groups. Some, including the Mission Hill and Uniacke wineries, vint private reserves for the owners' families and the wine-makers. Limited editions are available to the public from the wineries' boutiques.

Septober, the Okanagan Wine Festival established in 1982, will run from Sept. 27 to Oct. 11 this year. Tours, tastings, and special events will take place throughout the Okanagan.

If the kids are along, there are fun parks. Flintstones Bedrock City in Kelowna features the cartoon characters, mini-golf, and free train and boat rides. Okanagan Game Farm, south of Penticton, is a 560-acre home to exotic animals free from limited confinement. It is open year round. Visitors may tour by car or by foot.

For information contact Okanagan-Similkameen Tourist Association, 185 Lakeshore Drive, Penticton, B.C. V2A 1B7.

Toronto Star (ON)
SAT
BUSINESS TODAY, Saturday, June 21, 1986 929 mots, p. D3

Foresters shine amid Toronto's market losers

Jack McArthur Toronto Star

Canadians shouldn't panic about U.S. protectionism. Is that what the Toronto stock market is trying to tell us?

If it isn't, why were there strong gains this week for shares of some companies that seem most subject to fears of new U.S. barriers to imports of our products - B.C. producers of forest products?

Hefty MacMillan Bloedel rose $4.25 to $39.50, setting a five-year high that's more than twice last year's low. It would bleed profusely if the Americans chopped down Canadian lumber.

While the Toronto market seemed unworried about that, or about threats to other exports, it shivered slightly with other concerns.

As the sub-index of shares in MacMillan's forest group rose 3.8 per cent this week to a record weekly high, the 300-price yardstick of the whole market dropped 1 per cent.

Energy slump

It had to cope with the continuing disaster of low prices for oil and natural gas, as that group set a four-year low. And there was a drop in prices of precious metals, some selling of the possibly overvalued non-precious issues after recent gains, and a U.S. economy more sluggish than desired.

Fast growth in the U.S. would not be greeted with applause either. That might send interest rates and inflation higher. But the latest indicators of weakness do not indicate the happy medium that's wanted.

In the woods, it's said that the U.S. lumber industry's bid for higher tariffs is years from a decision. By that time, protectionist demands may have eased.

MacMillan has other things going for it. The Noranda-controlled company looks firmly turned toward rising profits after five years of losses or profits tiny in relation to annual sales of more than $2 billion. Price trends for products are considered good.

Takeover targets

In other B.C. forest stocks, Canfor jumped $1.38 to $14.25, B.C. Forest $1.88 to $14.38, Slocan 75 cents to $7.75, Crestbrook 75 cents to $11 and Doman A 35 cents to $4.20.

The easterners had good gains, including Donohue and Cascades, which has expanded rapidly and says it's looking at five possible takeover targets.

Leading the 3.8 per cent drop by non-precious metals, Alcan lost $1.88 to $42.25 and Inco $1.25 to $18.63.

The latest sensation, Ahed Corp., leaped $4.40 - and $6.70 in two weeks - to $8.50. With its past now apparently irrelevant, Ahed's future will have to be good to justify that. The exchange said it's examining the trading.

A new investor group has taken over Ahed, planning to sell its old music assets, inject new money and invest in small and medium-sized companies. It agreed to buy a company in environmental biotechnology.

Looking at other winners:

GET marketable

Fleet won a battle to take over Aeronca of the U.S. and says that will help it win U.S. defence contracts. Dominion Textile also has ambitions south of the border and has raised $65 million in a new share financing.

The name describes Empire well. Among its many interests are holdings in food retailers Provigo and Sobeys, in real estate, drug stores and Dominion Textile.

Heritage is changing its name back to Schneider. The producer of meat and other foods recently reported sharply improving profits.

Cableshare slips

Fast-risen Cableshare lost $2.38 to $54.13, about 10 times its '86 low. It plans to split the shares. Varity, the former Massey-Ferguson, lost 35 cents to $3.75, Bank of B.C. - showing profits but still borrowing from the central bank because of a loss of deposits - 20 cents to $3.20, half last year's high.

Scotiabank set a new high as it rose a fraction to $16.13 and Continental Bank added 63 cents to $10.25, having reported higher profits in its latest quarter and half-year.

The depressed Versatile issues jumped up yesterday. That gave the A preferred a week's gain of $1.75 to $9 and the $2.63 preferred $1.50 to $15.50. They sagged last week when the company deferred the dividends and said it would be disastrous if the U.S. should bar the sale of its farm equipment division to an American company.

Yesterday, the U.S. Justice Department said it wouldn't challenge the sale if a "comprehensive search" for alternate buyers proved unsuccessful.

Falling precious metals issues had Lac losing $1.75 to $21.25, Campbell Red Lake $1.75 to $20.63, Metalore $1.88 to $17.13 and Pamour $1 to $10.25. Relatively high Pamour, up $2 last week, agreed to buy a big stake in gold-miner Giant Yellowknife from Falconbridge.

Gold drops

The price of gold fell $7.55 in the London market to $340.25 (U.S.) an ounce. The recent violence in South Africa, the biggest non-Communist producer, was less than expected.

In oils, Nowsco fell $1.63 to $9.38 and is almost halved this year. North Canadian lost $1 to $10, Canadian Worldwide 60 cents to $2.20, Oakwood - over $10 last year - 75 cents to $2.50 and Shelter preferred fell from $9 at the last trade before this week to a bid of $3.50 and an offer to sell at $5.

Shelter deferred the dividend on the preferred as Oakwood and some other oils have done for their preferreds.

The Oakwood prefs moved lower still with the B losing $1.50 to $10 against this year's high of $28.

Toronto Star (ON)
SUN
NEWS, Sunday, June 22, 1986 112 mots, p. A19

Packer can't afford to pay strikers more Gainers' lawyer says

CP

EDMONTON - EDMONTON (CP) - Gainers Inc. cannot give its striking workers wage parity with other industry workers because it needs to have a cheaper contract than meat-packing plants in other provinces, a mediator has been told.

The Edmonton meat-packer faces higher transportation costs, a smaller supply of hogs and less access to markets in eastern Canada and the United States, Gainers lawyer Phil Ponting told provincially appointed mediator Alex Dubensky.

On June 1, 1,080 members of the United Food and Commercial Workers Union at the plant went on strike to back demands for the national starting rate of $9.38 an hour.

Toronto Star (ON)
SUN
BUSINESS TODAY, Sunday, June 22, 1986 1363 mots, p. H2

Casualties of the mighty yen High costs give foreigners in Japan a jolt

James Fallows Special to The Washington Post

TOKYO - TOKYO - I used to be picky about beer. When I pulled a can or bottle out of a six-pack, I'd go right ahead and drink the whole thing. After all, I used to think, beer's no good after it's been opened. Who wants a can that's sat overnight in the fridge?

Then I came to Japan. Last night, as I stood in front of the refrigerator and extracted the half-full bottle I had lovingly stoppered the night before, I thought about how my outlook had changed. The cheapest, most standard-issue biere ordinaire I have been able to find in Tokyo comes to almost $1.50 (U.S.) per bottle, $9 a six-pack, $36 a case. That might not sound surprising or traumatic as an isolated instance - in fancy American bars, a beer would cost more. But since, far from being isolated, it's in line with the price of everything else in Japan, it has radically altered my family's notions of affluence, frugality and what we can afford to consume.

Sickening increase

The background to our struggle, of course, is the sickening increase in the value of the yen. A year ago, when we decided to come to Japan, the U.S. dollar was worth 240 yen. Two months ago, when we arrived, it was above 180. Recently it crashed below 160, and after a modest "recovery" it's been bouncing around in the 160s.

A few days after our arrival, we contemptuously turned down a department-store manager who offered to accept our traveller's cheques at 174 yen to the dollar. What did he take us for, suckers and rubes? Now, if we were ever to see 174-1 posted in a bank's window (we check the rates no more than 10 to 15 times a day) we'd rush right in and convert every penny we owned.

The mighty yen and pathetically weak dollar are presumably good for American exporters. But they are bad for particular Americans - for instance, us. My family is willing to do our national service, if this is the form it takes. But we're turning into monsters as we serve.

A few evenings ago, I watched my 9-year-old son take a big red apple from the fruit basket and slice it in half with his Cub Scout knife. It was a subject fit for a Norman Rockwell painting: a bright-eyed boy, a healthful snack, loving parents (and semi-loving brother) looking on with joy. But I had thoughts worthy only of Ebeneezer Scrooge. As my son innocently circled back toward the remaining half in the fruit basket, I asked myself with dread, is he going to eat the whole thing? At the corner grocery, this one apple had cost nearly $2, and because of the nose-diving dollar, the next one was sure to cost more.

My wife and I shoot suspicious glances at each other as the coffee pot gets down to its last meager cup. Who will drink it? Do we really need to make another pot today? My boys love to drink milk, and I have always loved to watch them, imagining it building their bones even as I look on. It is still a heartwarming picture, but now a costly one as well, since each gallon of milk costs $5.

Pound of beef

The boys will have to do without the strong muscles - and my wife and I without the clogged-up arteries - that come with eating meat. On our last walk past the butcher's, the asking price for a pound of beef was $45.

I have averted my thoughts altogether from such delicacies as wine.

I know that a list of prices gets very boring, if you're not paying them yourself. But indulge me a moment more. Local phone calls are cheap here (one of four bargains: the others are subway tickets, onions and, incongruously enough, fresh-baked and delicious french bread). But having a home telephone installed costs almost $500. Going to the movies is $9 a head.

As far as I can tell from prowling through the electronics stores, everything that's made in Japan costs more to buy in Japan than in the U.S. Since the Japanese believe in fair trade, everything that comes from the U.S. costs more, too.

Newspapers have recently pointed out that, while the yen is going up, prices of imported goods have barely come down - except for California lemons, which are 60 per cent cheaper than a year ago. If we could live on lemons we would not be so obsessed with the price of everything else.

No one could have been surprised when an international business organization recently rated Tokyo the most expensive city in the world. But I was amazed to read that the calculations did not include housing - which is like estimating annual air-conditioning costs without counting July and August.

The house we left behind in Washington, D.C., is so enormous that, if it were in Japan, it would be a shrine and its yard a national forest. We rented it out for a little more money than we're spending here for a two-bedroom apartment an hour's commute from downtown.

By local standards our apartment is a real find - clean, cheery, with friendly landlords. Still, we have to turn our shoulders sideways to walk down the hall. We live in dread of our next utility bill, since electricity costs three times as much per kilowatt as the American average.

Sometimes we think our children have taken their new role as depression babies a little too much to heart. As we walk around town they constantly scramble under vending machines and rummage through pay telephones, in hopes of finding a few yen. When we took them to the ancient, holy, umbombed city of Nara, they spared barely a glance at the world's largest bronze statue, a mysterious brooding Buddha. They had trapped a group of Japanese students in one corner of the temple and were trading American quarters for 100-yen coins, which are worth 60 cents.

What's going on in Japan is no accident, and unfortunately not temporary. The United States is finally paying the price for losing the ability to compete. We're seeing it more vividly than most people, since we have no choice but to buy Japanese. But the same verdict is being rendered on all Americans: We haven't been earning our keep.

The Japanese have a favorite explanation for the huge trade surpluses they have piled up (which, of course, are finally pushing the dollar down). They talk not of trade barriers, which certainly exist, nor of American military spending, which diverts our engineers into making missiles while theirs are designing chips and VCRs. Instead they talk about "fighting spirit," roughly translated as a sense of do-or-die. They have fighting spirit, and so they never stop trying.

Their determination

In ways too familiar to bear repetition, the Japanese display their determination to save, produce, prevail. They are motivated by many forces, from government policy to the memories of deprivation after the war; but all the reasons boil down to the feeling that the world doesn't owe them a living.

My parents' generation had that feeling, because of what they'd been through in the Depression. My children may well develop it, because of what they're going through right now. But my generation, raised in affluence in the 1950s and 1960s, never needed to develop "fighting spirit" of this particular sort, and the country as a whole seems to have shucked it off. Each day I'm here, I find it more incredible and obscene that in the last five years Americans could have borrowed so much money - mainly, of course, from Japan - to build bombers and disburse pensions without the nuisance of paying more tax. Some day Americans will have to pay. If you want to get a hint of what the full reckoning will be like, come join us in Japan. * James Fallows, the Washington editor of The Atlantic and a contributing editor of U.S. News & World Report, now lives in Tokyo.

Toronto Star (ON)
SUN
NEWS, Sunday, June 22, 1986 718 mots, p. C11

B.C. uses lethal poison in war against predators

Barry Kent MacKay

Canada engages in chemical warfare. The chemical used is sodium fluoroacetate, so deadly that 1/500th of an ounce can kill a 150-pound man.

In 1959 fluoroacetates were recommended in an American military study as "insidious poisons" ideal for chemical warfare because they are highly toxic; they operate with delayed action, thus ensuring that a lethal quantity can be ingested before toxic symptoms develop; they are inconspicuous in regard to taste, smell and total lack of immediate symptoms; no medical treatment is known which is likely to save the life of a casualty after symptoms have developed; they are sufficiently stable to survive most methods of deployment and their stability renders field detection and decontamination extremely difficult.

Severe convulsions

Victims may die from cardiac failure, progressive failure of the central nervous system or respiratory collapse following prolonged severe convulsions.

This deadly poison was developed in Germany during World War II. After the war, the compound, better known as 1080, was patented in the United States, at first as a rodenticide. Eventually it became rather widely used to kill predators, particularly coyotes.

Concern about increasing levels of toxic substances led to landmark federal studies on predator control in the U.S. The use of 1080 in that country was banned by an executive order of then-president Richard Nixon in 1972.

U.S. President Ronald Reagan, the man who sicked James Watt and Anne Gorsuch onto the environment and blamed trees for acid rain, cancelled the executive order Jan. 28, 1982.

Even so, use of the deadly substance in the U.S. for predator control is so far restricted to placement in pouches attached to collars around the necks of sheep where coyote predation of livestock is deemed a significant problem. The idea is to kill only those coyotes who actually attack sheep.

Studies are currently under way in the U.S. to determine a safe method of using 1080 in baits contaminated with a single lethal dose, but so far none has been licensed as the authorities have yet to find a safe method of using them.

In 1982, at an American public hearing into the use of 1080, Dr. Barry H. Rumack, associate professor of pediatrics at the University of Colorado and director of the Rocky Mountain Poison Centre in Denver, said that simply touching a can of meat dosed with 1080 and then licking one's fingers could prove fatal to a child.

He had good reason for his strong opposition to the use of 1080 in predator control, having seen three children who had come into contact with the chemical die, one despite the heroic efforts of the medical profession's most sophisticated supportive and intensive care intervention.

Danger to children

At the same hearing, several experts testified that there was no appreciable decline in predation of livestock in the years when 1080 was used.

Other experts told of the number of other non-target species of animal that have died from contact with 1080 put out to kill coyotes, including the dog, badger, bobcat, pine marten, mink, weasel, golden eagle, red-tailed hawk, sharp-shinned hawk, rough-legged hawk, gray jay, black-billed magpie and prairie falcon.

In Canada 1080 is used to kill wolves. Last month the provincial wildlife branch of British Columbia announced that stronger dosages of 1080 would be used in bait set to kill wolves in areas where there have been livestock losses from wolf predation.

The government was concerned that too many wolves were recovering from doses previously used.

Public appeal

The applications for a licence to use 1080 are subject to public appeal, but even though strong cases against 1080, and for alternate methods of livestock protection, were advocated by concerned conservationists, it was to no avail.

The proponents of 1080 contended that objection to single lethal doses did not apply in Canada and that concerns of accidental poisonings were unfounded.

The chemical war waged in Canada is a small, dirty, one-sided war against wildlife.

In this war the victims are not enemy soldiers (we have rules against using chemicals against enemy soldiers even though they are seeking our destruction). The victims are non-combatant jays, ravens, magpies, shrews, weasels, eagles, chickadees and wolves - all innocent creatures, although some unknowingly annoy the most dangerous species of all.

Toronto Star (ON)
SUN
ENTERTAINMENT, Sunday, June 22, 1986 757 mots, p. G3

Chateauneuf is hit and miss

David Kingsmill Star food writer

Several months ago I attended one of those press luncheons to promote a particular region of France. You'd be bored with these luncheons, I promise you; nothing but fine food and wine that, in the end, leave you with a nauseatingly lovely stuffed feeling.

Anyway, the crowd at these luncheons is always stacked with people promoting whatever they are promoting along with several of their friends and colleagues, just in case no one shows up and all the fine food and wine goes to waste.

At this particular do, the crowd was peppered with Frenchmen who all possessed refined palates. One of them, a man in 30s, spoke about food as if each dish he described was his only child. He had been in Toronto for four months and I asked him if he had found good French food here. His favorite spot, he said, was in The Chateauneuf Room at the Hilton Harbor Castle Hotel.

I have been to the Chateauneuf room twice since then. The first time was at one of these press luncheons and sure enough, the food, all of it, was flawless. Not surprising, really, because the Hilton people would have to be complete masochists to serve the food-writing press a bad lunch.

The second time was last week for dinner, this time unannounced and annonymously and it was a different story.

When you consider that you'll be paying $100 for two in the Chateauneuf, and when you consider that it is the main dining room in the Hilton, you expect that the ragout of sweetbreads ($9.75) as an appetizer is going to be perfect. And it is. The sweetbreads were nothing short of perfection, perfect pillows of flavor in a heavenly seasoned cream.

And you expect the duck main course, ($17.50) to be cooked medium rare, to be tender. To be, in short, perfect. And it is. And for $12, the "salade gourmande" had better be superb. And it is, because the sauteed goose liver is as close as you are likely to get without going to France. But the surprising thing about the Chateauneuf is its imperfections, of which there are many.

A lobster ravioli appetizer ($9.75) is fine to a point but the lobster sauce with it has the heavy burned-pot-bottom taste of unevaporated booze. That criticism is a personal one because I like lobster sauces of sweet silk, not ones with a bitter tinge.

The crepes ($8.75) promise caviar. If the lights in the elegant room were any lower, you would be forgiven if you didn't see the seven black flecks topping neatly sliced crepes rolled like penne, stuffed with a lobster/sour cream mixture and sliced on the diagonal. That the dish has negligible caviar taste goes without saying. The problem here is menu semantics. If caviar had not been promsied, the seven flecks would have been a welcome decorative surprise. But for $8.75, a promise was implied and denied. But these are minor faults.

The hotel is featuring lobster this month and has a separate menu with nothing but the bottom feeders on it. They must see you coming if you order lobster Newburg ($19). The lobster fisherman who brought this baby in showed a great lack of sportsmanship by not throwing it back. The poor little thing was barely out of bottom-feeding kindergarten when he met his demise, by the looks of his size. As it turned out, however, it didn't matter. The shell was filled with sweet cream and sliced mushrooms and little else. Try as I might, I didn't find a single shred of lobster. Simply and purely outrageous.

The lobster navarin ($19) was recommended by the waiter. The kitchen should be shot for cooking the lobster until it bounces.

But the signature dish of this night surely must be the "stuffed" noisettes of veal for a whopping $27.50. The two tiny noisettes were fork tender and delicious but slightly overdone. I'd love to tell you what they were stuffed with but the kitchen obviously thought that would be a waste of its time because there was no stuffing. A close inspection of the meat revealed that there was no attempt to stuff it, either.

Dinner for two will top $100 with wine.

TABLE FOR FOUR Chateauneuf Room Hilton Harbour Castle Hotel, Queen's Quay 869-1600mjnClassic French/Continental; seats 136; entrees $18 to $28; full license; open for dinner Mon. to Sat., lunch weekdays; facilities for handicapped; no non-smoking area; reservations accepted; major cards.

Toronto Star (ON)
SUN
ENTERTAINMENT, Sunday, June 22, 1986 814 mots, p. G10

On the menu: muskrat, moose

Beverley Slopen

Lovesick Lake Gourmet: One evening at a meeting of the Lovesick Lake Native Women's Association, the conversation digressed from problems of job creation and youth unemployment to recipes.

"We eat a lot of game up here in Burleigh Falls," says member Bev Brown. "We cook a lot of venison, bear, things like that. One of the girls said, 'Gee, maybe we ought to put together a game cookbook.' "

The result is a handsome, coil-bound volume titled The Rural and Native Heritage Cookbook - The Gathering which sells for $9.95.

The book is delightful, although many will prefer to read it rather than use it in the kitchen - at least until marinated roast bear or beaver tails in sauce replace goat cheese and pasta at yuppie dinner parties.

There is a recipe for pemmican - a patty made of dried ground moose meat bound with suet and melted vegetable shortening and flavored with raisins, dates and lemon juice. "This is nourishing and it keeps without refrigeration," we are told.

There are four recipes for muskrat - baked, fried, muskrat hash and muskrat loaf.

"I have muskrat quite often because I like the taste of it," says Brown.

City dwellers who want to perfect their survival skills while reducing the proliferation of squirrels and raccoons can try raccoon roast, raccoon and dressing, and raccoon delight. The latter is made with apples, sauerkraut, and sweet potatoes.

Cottagers and campers may want to try the recipes for fish, fowl, and wild edibles. Cattails on the cob, cattail pastries, glazed milkweed stalks, creamed nettles, and rose fritters may tempt the adventurous, or the curious.

The book has proved a great success for the Lovesick Lake residents centred around Burleigh Falls, 35 miles north of Peterborough. They sold out their first printing of 3,000 copies and recently went back to press for another 10,000 copies. In the process, they created jobs for about 10 people, thanks to funding from the Ministry of Employment and Immigration.

After they produced the book, it came to the attention of a Toronto publisher who offered the group a contract. On the advice of their bank manager, the Lovesick Lake ladies consulted author Margaret Laurence who lives a short distance away.

"She said it was a good contract," reports Brown, "but she asked us why we would want to give the book up. She said, 'Get out there and market it on your own.' "

Those who can't find a copy of The Rural and Native Heritage Cookbook - The Gathering in their local bookshops can order it from the Lovesick Lake Native Women's Association, General Delivery, Burleigh Falls, Ont. K0K 1K0, or telephone 705-654-4222.

Proceeds from the venture will be used to establish a heritage camp for native and white children where authentic Indian customs will be taught.

But it may also spawn a publishing company. The women are already working on a second volume and they are thinking about other books in the future. * Gossip: The gossip mill is churning about the autobiography written by prima ballerina Gelsey Kirkland. It has been the object of close legal scrutiny en route to publication.

Some speculated that the careful reading by the publisher's lawyers may have been caused by her well-known affair with Mikhail Baryshnikov. But others say that the lawyers are being cautious because of Kirkland's revelations of her former cocaine addiction and drug use in ballet companies. * Nancy Drew's Makeover: Nancy Drew, the teenage sleuth who drives a blue convertible and lives in River Heights with her father, is being overhauled and revitalized for the 1980s.

She has been tuned up from time to time since her first appearance 56 years ago, but this time major changes are expected. In the past, the books were directed to readers age 8 to 11. Now, a new series, The Nancy Drew Files, will be added to appeal to readers ages 12 to 15.

The motivation, of course, was a decline in sales. Simon & Schuster acquired the rights to the series in 1979, shortly after the TV series was broadcast in 1977-78. But although S&S sold 60 million Nancy Drew mysteries since 1982, publishing executives noted a slight downward trend.

They hope to reverse this by graduating readers of Nancy Drew mysteries to The Nancy Drew Files.

Librarians and teachers won't be enthusiastic. Traditionally, they have disapproved of the literary quality of the books, which are written according to a formula by a team of anonymous writers. * Working Weekend: Book publishers, distributors and retailers are currently in Vancouver for the annual Canadian Booksellers Association convention. They are looking at publishers' displays of titles scheduled for fall release, giving out awards, and attending banquets and parties. Some will also visit Expo. More to follow next week. * Bev Slopen is a freelance writer and agent.

Toronto Star (ON)
FIN
LETTER, Monday, June 23, 1986 340 mots, p. A16

Letters to the Editor: Alberta strike foreshadows free trade

Events at the Gainers meat-packing plant in Edmonton point the way to the dismal future for Canadian workers and Canadian social programs under any economic integration accord with the U.S., if it is achieved. The management of Gainers has fired the established labor force at the plant and replaced it with inexperienced young persons, whom it is paying lower wages than those paid to previous workers.

The owner of Gainers is Peter Pocklington, one of Canada's more vocal advocates of Canada-U.S. free trade. The inevitability that Canada would fall under suffocating U.S. economic domination, and that the authority of Canada's governments would be reduced to nothing holds no terrors for ideologues like Pocklington.

People of Pocklington's ilk have made clear their distaste for the current economic state of Canada, including a strong labor union movement, strong social programs and a national popular opinion sympathetic to social justice and government intervention. The Pocklingtons of Canada wish to dismantle the kind of Canada the overwhelming majority of Canadians have struggled for generations to build.

They passionately long to demolish the Canadian labor movement, and the nation's more advanced social programs and the moderate state of Canadian popular opinion. In this spirit, they want Canada to surrender its sovereignty to the United States, their version of social utopia. They are convinced that a Canada under U.S. domination is a Canada in which they can implement their economic strategies.

The extremists who wish to depress Canadian living standards and destroy Canada's embyonic social programs have failed in their repeated frontal attacks on those standards and programs. Now they are planning to mount a flank attack upon them by inveigling Canada into a binding economic integration agreement with the U.S., which they hope to use to lower Canadian standards in wages and social spending to those prevailing in the U.S.

Canada-U.S. economic integration, known as free trade, is a dagger pointed at the hearts of Canadians.

EDWARD CARRIGAN

Toronto

Toronto Star (ON)
FIN
NEWS, Monday, June 23, 1986 243 mots, p. A8

Gainers' strike mediator storms out of meeting

(CP)

EDMONTON - EDMONTON (CP) - Mediation efforts to resolve the bitter Gainers Inc. strike collapsed yesterday when special inquiry board chairman Al Dubensky stormed out of a closed-door meeting with union officials.

Accusing the union of suddenly changing its bargaining position, Dubensky said he will focus on making recommendations to Alberta Labor Minister Ian Reid on how the three-week-old strike should be resolved.

The union accused Dubensky of misunderstanding its position, but the mediator denied this.

Reid established the board June 11 to investigate the dispute, which has been marked by picket-line violence and more than 300 arrests. Most of the arrests have been for violating injunctions limiting the number of pickets.

The 1,080 workers represented by the United Food and Commercial Workers union at the Gainers plant, owned by millionaire Peter Pocklington, walked out June 1 to back demands for a new contract giving them parity with other packing-plant workers in Canada.

Yesterday's sudden turn of events came after Dubensky held private morning meetings with Gainers officials. Dubensky asked the company officials to decide by tomorrow whether they want to continue mediation efforts.

Gainers vice-president Dan Kennedy said Dubensky told company officials that a statement by union officials on Saturday indicated there might be some flexibility in the union's last bargaining position.

But Vern Derraugh, national union representative, said the union never indicated it is willing to change its demands for parity with other meat-packing plants.

Toronto Star (ON)
FIN
BUSINESS TODAY, Tuesday, June 24, 1986 324 mots, p. E4

Meat packer eyeing the field for acquisitions

John Spears Toronto Star

With low debt and record profits, Canada Packers Inc. says it is still looking for acquisitions.

And this time the big meat packer and food processor says it might even look at something outside the food business.

Answering questions after the company's annual meeting yesterday, chairman and chief executive Valentine Stock said Canada Packers is "very anxious to move into some new areas."

The company would like to stick with food and agricultural products, he said, but acknowledged it has considered getting into non-food manufacturing.

And the company is looking at the combined residential, commercial and industrial development of a 475-acre property it owns in Maple, he said.

Canada Packers - the country's biggest meat packer - is moving more heavily into cooked and processed meats.

It also has substantial operations in the areas of animal feed, edible oil, chemical, fish farming, food services and canned and frozen vegetables.

Net profit for the year ended March 29 was $38 million on sales of $3.23 billion.

When asked if Canada Packers wants to buy a majority stake in Canbra Foods Ltd., owned by Union Enterprises Ltd., Stock gave a Delphic response.

"I can't say we're disinterested (in Canbra) but I can't say we're interested," he said.

The Canbra interest is the final remnant of Burns Foods Ltd., which Union Enterprises bought last year and is now selling off after being taken over itself by Unicorp Canada Corp.

Speaking to shareholders, Stock threw his support behind the federal government's attempt to negotiate freer trade with the U.S., saying free trade is "absolutely vital to the future growth and prosperity of this country."

Shareholders approved a three-for-one stock split at the meeting.

The company's first quarter doesn't end until Friday, but Stock said operating profits should be level with last year's. However, taxes are likely to be up from last year because of the federal budget, he said.

Toronto Star (ON)
FIN
NEWS, Tuesday, June 24, 1986 319 mots, p. A3

Gainers' buses ambushed on freeway

(CP)

EDMONTON - EDMONTON (CP) - Three buses used to ferry replacement workers to the strike-bound Gainers Inc. meat-packing plant were ambushed on an Edmonton freeway this morning and peppered with engine oil, nails and at least one molotov cocktail.

Police say a car drove erratically in front of the buses, which were carrying no passengers, until the the buses stopped on the Capilano Freeway.

A police spokesman said nails and engine oil were thrown at the vehicles. He also said at least one molotov cocktail was thrown. It burst into flames, but caused no fire damage to the buses.

Two people were arrested in the incident. Police said they are both male members of the striking union.

Flat tires

The buses were damaged and almost a dozen other vehicles travelling on the freeway at the time ended up with flat tires.

No injuries were reported. The buses were on their way to pick up non-union workers to take to the plant.

Initial reports said the attack was launched by several people on a pedestrian walkway above the freeway.

Ed Seymour, a spokesman for the United Food and Commercial Workers Union which represents the 1,080 striking Gainers workers, said he knew nothing of the incident.

However, he did say two pickets were "picked out of the crowd" at the Gainers picket line early today by police and arrested.

380 arrests

"They do this all the time," Seymour said. "They just come along and arrest anybody. These guys didn't do anything wrong."

The striking workers walked off the job June 1 to back demands for wage parity with other Canadian meat-packing workers. Gainers has said it can't afford to meet the demands.

So far, police have made more than 380 arrests at the picket line.

Seymour said that in a separate incident yesterday, six pickets were attacked by residents of a downtown Edmonton hostel with tire chains.

Toronto Star (ON)
FIN
FEATURE, Tuesday, June 24, 1986 1613 mots, p. C11

King Street West - Tops for Entertainment It's the tops; towering sights fine cuisine and a night at the theatre

Shelley Page Toronto Star

IN a few square blocks around King St. W., visitors can get a sense of Toronto - its history, its architecture, its business, its culture and its cuisine.

In this downtown enclave roughly bounded by Front, King and Bay Sts. and Spadina Ave., you'll find the world's tallest free-standing structure, one of Toronto's oldest churches, the headquarters of Canada's captains of industry, the home of the Toronto symphony, the city's most popular theatre and fine dining spots.

If travelling by subway, get off at Union Station. Several streetcars go to the area. For cars, there are pay parking lots and little parking on the street.

Arrive just after the businessmen have begun their 9-to-5 day - and look up.

You'll marvel at the most famous sight in Toronto's skyline: The CN Tower, stretching to 553.33 metres (1,815 feet). It's the equivalent of five and a half football fields stacked end-to-end - and recorded in the Guiness Book of World Records as the world's tallest free-standing structure.

On Thursday the Tower will be 10 years old; to celebrate, Spiderman is scaling to the top.

The tower is located at 301 Front St. W. and can be reached by car along Lakeshore Blvd. Parking is $3 for cars and free for vehicles for the handicapped and buses.

But don't just look. Be one of the 1.6 million visitors each year who travel up the outside in a glass elevator and get a bird's eye view of the city.

The tower is open from 9.30 a.m. to 11 p.m. daily (to 10 p.m. Sundays). A ride to the main observation deck is $6 for adults, $4 for children aged 5 to 12 and senior citizens, children under 5 free. The ride up to the space deck is an additional $1. For information, phone 360-8500.

You can easily spend an hour and a half looking at the sights. On a clear day you can see - if not forever - at least to Niagara Falls (or so they say). Remember to spot Toronto landmarks, like City Hall and Queen's Park, and check out the future site of the domed stadium, near the base of the Tower.

At the bottom of the Tower is the Tour of the Universe ride, in which visitors are transported from earth through the solar system without leaving the ground. It costs $7 for adults and $4 for children.

You can stop for lunch at the Lunching Pad at the base, or eat at the Top of Toronto, a more expensive, revolving restaurant at the observation level.

Back on earth, head over to Roy Thomson Hall at 60 Simcoe St. The concert hall has a dazzling, glass-canopied exterior and a luxurious, mirrored lobby, decorated in silver grey and lined with eight licensed bars.

There are tours of the hall Monday through Saturday at 11.30 a.m. and 12.30 and 1.30 p.m. You'll see the colored banners and transparent disks that hang from the ceiling for acoustic purposes. Also on display is the Yamaha piano that belonged to the late renowned pianist Glenn Gould. (Sometimes, however, tours are cancelled at short notice and it's best to check by phone, at 593-4822.)

While there, pick up a ticket for the evening performance. The hall is the exclusive venue for the Toronto Symphony Orchestra. This summer the symphony performs several times with different guest conductors. The Montreal Symphony Orchestra, considered one of the best symphonies in the world, performs July 26. Thomson Hall is also used for concerts by many international performers. For information, phone 593-4828.

After a trip to the top of the city and Roy Thomson Hall, cross Simcoe St. and visit St. Andrew's Presbyterian Church. With its gothic-style towers and detailed stonework, the 1830 church is wonderful to look at.

Now venture over to the Metro Convention Centre on Front St. and spend the afternoon exploring one of the trade shows open to the public during the summer.

For example, Convergence '86, the biennial Handweaver's Guild of America conference and weaving and textile show, runs July 17 to 20. There will be workshops, displays of handweavers' and spinners' wares and a fashion show of woven materials.

A short walk east is the corner of King and Bay Sts., the hub of Toronto's - and the nation's - financial world. Bay Street is a Canadian synonym for big buildings and bigger business - and business towers all around. Some of the corporate towers that stand the tallest: Commerce Court, on the east side of Bay between King and Wellington Sts., a stainless steel stiletto of a skyscraper; the graceful Royal Bank Plaza on the west side of Bay at Front, all angles and gilded glass; the Toronto Dominion Centre north across Wellington, the Darth Vader of Toronto's skyline, black and brooding; the proud First Canadian Place between King and Adelaide St., clad in marble from Carrara, Italy.

Ironically the Toronto Stock Exchange - the very bastion of high finance - itself left Bay St. a few years ago and is very comfortably ensconced in First Canadian Place. Here you can watch as millions of dollars in business investment changes hands daily.

A public viewing gallery is open Monday to Friday from 9.30 a.m. to 4 p.m. Hour-long guided tours, with an explanation of how the stock market works, are held Monday to Friday at 2 p.m. For information, phone 947-4676.

At night, the area sheds its briefcase and turns to theatre, the arts and fine dining.

This stretch of King is a testimony to the business success of Ed Mirvish and his family. They own almost an entire block - the Mirvish strip includes restaurants such as Ed's Warehouse, Ed's Italian and Ed's Chinese, as well as the Royal Alexandra Theatre, an 80-year-old, 1,500 seat theatre.

Mirvish's restaurants are filled with paintings, china, Tiffany lamps, stained glass and other artwork ranging from tacky to beautiful.

This summer the musical fantasy Kismet is being performed by the British National Theatre at the Royal Alex, evenings at 8 p.m. and Wednesdays and Saturdays at 2 p.m. Seats are scarce for July but for August there are many tickets available. Phone 593-4211 for information.

For a romantic dinner for two - before or after the theatre - try Kiku, a Japanese restaurant where patrons barbecue their own food on grills at their tables. Favorites are the shrimp, slices of beef or boneless chicken breast.

For high-class continental cuisine, like grilled veal bathed in Grand Marnier sauce, make reservations at Telfer's. There's an "after theatre" menu from 10 p.m.

Notable, too, is Filet of Sole, with over 110 choices on its menu, and the Whistling Oyster on Duncan St., which specializes in fresh pasta.

If the evening is a family affair, try Meyers Restaurant or Old Ed's. Old Ed's has a wider variety of food than the other Ed's - cabbage rolls, lasagna and trout, ranging in price from $5.95 to $8.95.

Meyers Restaurant on King is well-known for its hot corned beef, pastrami and smoked meat sandwiches; prices begin at $3.79. There's also a children's menu. For dessert, pistachio cheesecake is an award-winner, for $2.99.

You can backtrack to the CN Tower and for dancing at Sparkles nightclub. It costs $5 to get in and is open from 8.30 p.m. to 1 p.m. Dinner at the Top of Toronto also gets you into Sparkles free.

- By Star writer Shelley Page

KING STREET AREA Location: King St. W. on the north, Front St. W. on the south, Bay St. on the east and Spadina Ave. on the west.

CN TOWER Located: 301 Front. At 553.33 metres (1,815 feet) is the world's tallest freestanding structure. Hours: 9.30 a.m. to 11 p.m. daily (10 p.m. Sundays). Sparkles night club. Top of Toronto revolving restaurant. Admission: Main observation deck - $6 adults, $4 senior citizens and children 5 to 12, children under 5 free. Add $1 to go to the Space Deck. Sparkles admission $5, includes ride up. Getting there: By TTC, walk west from Union Station or take streetcar west from King subway and walk south. By car, Lakeshore Blvd. to Front. Parking: $3 at foot of the Tower, free for handicapped and buses. For more information, 360-8500.

TOUR OF THE UNIVERSE Location: At base of CN Tower. Admission: $7 adults and senior citizens, $4 children under 12.

ROY THOMSON HALL Location: 60 Simcoe St. Home to the Toronto Symphony Orchestra. Tours: 11.30 a.m., 12.30 and 1.30 p.m. Monday to Saturday. Dining: Eight licensed bars. For more information: tours 593-4822; concerts 593-4828.

METRO CONVENTION CENTRE Location: 225 Front. (at the CN Tower). Trade shows, some open to public.

TORONTO STOCK EXCHANGE Location: The Exchange Tower, 2 First Canadian Place. Tours: Monday to Friday 2 p.m. Viewing gallery: Monday to Friday 9.30 a.m. to 4 p.m. For more information: 947-4676.

ROYAL ALEXANDRA THEATRE Location: 260 King St. W. Show: Kismet Dates: June 23 - Aug. 30. For more information: 593-4211

ST. ANDREW'S PRESBYTERIAN

CHURCH Location: Simcoe St.

CORRECTION:

The Star's Summer In The City special section on Tuesday listed incorrect producers for Kismet, now running at the Royal Alexandra for the next 10 weeks.

The show is a co-production of David and Ed Mirvish and the Canadian Opera Company.

The Star regrets the error. (June 26, 1986 page G8)

Toronto Star (ON)
FIN
FEATURE, Tuesday, June 24, 1986 1308 mots, p. C12

The Beaches Head out on the boardwalk for lots of fun in the sun

Leslie Fruman Toronto Star

A DAY at the beach should start with a splash.

If you're planning a day in Metro's hottest sun spot - the Beaches area south of Queen St. East - start it with an early morning dip in the lake (water pollution permitting) or in Donald Summerville Pool at the foot of Woodbine Ave. (open from 10 a.m.). It will refresh you and gear you up for all the activities the Beaches offer.

You can loll on the sandy beach at Woodbine Park all day or pick up camp and keep moving. The 3-kilometre-long boardwalk along the beach follows the lake and adjacent parkland from Ashbridge's Bay at Coxwell Ave. to Silverbirch Ave. Along the way, you can watch the boats go by at Ashbridge's Bay, or bike along the Martin Goodman Trail, which follows the boardwalk, too. The Trillium Trail, alongside the boardwalk, offers some exercise along the way - monkey bars, chin-up stands and other equipment.

Stop at Kew Gardens, a beautifully landscaped park reminiscent of an English country garden. Flower beds and mature trees dot the parkland, providing private spots and lots of shade for a quiet picnic away from the water's edge.

If you like spectator sports, there's a baseball diamond in the park, where you may catch a game between local teams, and a lawn bowling green at the foot of the park is almost always in use.

There are concerts in the park every Sunday afternoon from 2.30 to 4.30 p.m. If you like square dancing, you can do-si-do at the ice rink each Thursday night from 8.30 to 10.30.

If you didn't bring a picnic lunch, concessions along the boardwalk sell hot dogs, french fries and other snacks (lunch for two comes to about $8). Or you can head up to Queen and sample the Beach fare.

In a two block radius of the park you'll find an abundance of good fast-food and full-service restaurants.

The best things in the Beach - as the locals like to call it - are things you have to line up for, but in most cases it's worth it. Lick's, at the corner of Kenilworth Ave. and Queen, has what many rate as the best burgers and ice cream in the area. Eat in or take lunch out to the park, or one of the benches on Queen. For a more upscale burger check out The Palm, across the street, which has an outdoor patio at the back. The Nevada, a block east, is for pasta lovers. Or you can pick up some deli at Daiter's near the corner of Lee Ave. and Queen.

While looking for a restaurant, stop into some of the neat shops along the way. If you're an antique buff, walk east from Elmer Ave. and you'll find Nelsons and the Artistic Touch near Queen and Kenilworth and several others along the way to Glen Manor Rd. On the way to Lee, considered the downtown of the Beach area, you'll come across Queen Comics and Memorabilia for vintage comics and 20th Century Fox for vintage clothing and accessories.

At Lee Ave. you'll find The Market Garden, a green grocer-type market where you can pick up fruit or meat and cheese to build your own picnic lunch. There's a drug store at Lee if you forgot the suntan lotion at home, and lots of great shops for unusual gifts and clothes.

A few highlights include: York Town Designs near Wineva Ave., a gift shop that carries a range of crafts and handmade articles; the Women's Emporium also at Wineva, for fine quality cotton clothing; Bimini, for great jeans and casual wear; From Here to Eternity, for more vintage clothing and accessories.

When you get to Glen Manor Rd., stop for a rest at Glen Stewart Park, a ravine area that is well-benched. Further east, check out Stoneworks at Beech Ave. for unusual gifts, cards and clothes, and Amigos for tacos, burritos and frozen yogurt and ice cream.

For evening entertainment try the Fox Theatre, which features different movies every night. There's always a line, so get there early. It's located at Beech and Queen, across from the Garden Gate Restaurant, better known to Beachers as The Goof. It's a must for Beach visitors, if you don't mind jabbering waiters. You can get a cheap, filling Chinese or Canadian meal at the Goof. Dinner should come in at under $10 for two. It's not licensed.

After dinner, walk the boardwalk further east to the end, where it meets up with the R.C. Harris Filtration Plant, known as the Water Works. It's architecturally impressive and the parkland surrounding it has picnic tables and benches. There are free tours of the plant Saturday and Sunday at 10 and 11.30 a.m. and 1.30 and 3 p.m. Phone 694-3238 for information.

Head back to Queen St. E. for entertainment. The Baker St. Restaurant, at Beech across from the Fox, has live entertainment every night. Or jump on the Queen streetcar going west and get off at Greenwood Racetrack at Woodbine and go to the horse races. General admission is $2.75, or $5.50 to get into the clubhouse. Programs are $1.75. At the Terrace Dining Room, a buffet dinner is $14.75 on weeknights, or $16.95 on Friday and Saturday nights. Your table overlooks the track and runners will take your bets right at the table. Call 698-3131 for more information about the track and its facilities.

To get to the Beach, by TTC take the Queen streetcar east from downtown Toronto. The Boardwalk starts at Coxwell; you can get off there or stay on the streetcar as far as Neville Park and work your way back along the boardwalk.

Or take the Bloor-Danforth subway to Coxwell, Woodbine or Main St. stations and then the bus south to Queen St.

By car, the Don Valley Parkway and Gardiner Expressway both end at Lakeshore Blvd. Take Lakeshore east to Coxwell or Woodbine. From the east, take Kingston Rd. westbound to Queen just east of Coxwell.

There is a large, free parking lot at the foot of Coxwell that extends to Woodbine Ave. Further into the Beach there is a city parking just south of Queen at Lee.

There is metered parking along Queen and parking on the side streets; but remember, most Beach residents have street parking permits and cars parked illegally are regularly tagged.

There are washrooms on the boardwalk at the foot of Silverbirch, Kew Gardens and Woodbine Beach Park.

Warning: Watch news reports to learn if pollution levels have made the lake water unsafe for swimming. - By Star writer Leslie Fruman

BEACHES Location: Queen St. E. between Woodbine Ave. and Victoria Park Ave. Getting there: By TTC, Queen streetcar east, or a southbound bus from Main, Woodbine or Coxwell stations on the Bloor-Danforth line. By car from the west, Lakeshore Blvd E. to Coxwell or Woodbine; from the east, Kingston Rd. westbound to Queen. Parking: Free parking at Ashbridge's Bay park at the foot of Coxwell; a city parking lot south of Queen at Lee Ave.; some meter and street parking, but watch out for tickets. Activities: Martin Goodman Trail; Summerville swimming pool at the foot of Woodbine; a three-kilometre boardwalk from Ashbridge's Bay at Coxwell to Silverbirch Ave.; baseball diamond, square dancing Thursday 8.30 p.m. to 10.30 p.m. and concerts Sunday 2.30 p.m. to 4.30 p.m. in Kew Gardens; Greenwood Racetrack. Dining: Restaurants, fast food, sidewalk cafes. Shopping: Boutiques, gift stores, antiques, fresh vegetable markets. Washrooms: On boardwalk at Silverbirch Ave., Kew Gardens and Woodbine Beach Park. NOTE: Pollution levels may make the lake unsafe for swimming.

Toronto Star (ON)
FIN
FEATURE, Tuesday, June 24, 1986 1333 mots, p. C6

Kensington - Chinatown - Queen Street West Funky Queen St. struts its stuff amid ethnic markets' hustle, bustle

Cathy Dunphy Toronto Star

THE best place to start a day touring funky Queen St. West and colorful Kensington Market and Chinatown is Grange Park - the Art Gallery of Ontario's backyard.

It's green, it's cool and it's quiet - everything the areas you'll be visiting later are not. For these are the neighborhoods where Toronto sheds its inhibitions and spills out its versatility and vitality all over the busy, bustling streets.

Queen St. West - Toronto's version of New York's SoHo district - is not as intimidating as its green-haired denizens would have you believe.

You can ease into the heart of this city's scene of not-yet-established artists and state-of-the-credit-card restaurants with a capuccino ($1.50) or a freshly squeezed orange juice ($1.75) at the counter at the back of Alfred Sung's Club Monaco. Face front and watch pay-TV music videos; swirl around on the bar stools and catch the videos' real-life counterparts at their favorite indoor sport - shopping.

Then indulge the kid in or with you at The Silver Snail, a double-decker store devoted to comics and transformers, Japanese-style. If they don't seem to have the comic you crave, ask; it may be one of the 10,000 going back as far as 15 years they've stashed in their warehouse.

There's art everywhere here: on hand-printed T-shirts being hawked on the wide sidewalks; scrawled in an uninhibited frenzy on the Bamboo Club's outside wall (the best view is from the parking lot on the north side of Queen at Soho St.); and in small galleries, like Del Bello, Ydessa and Prime.

If you notice the bench outside the Pizza Pizza shop at Queen and Beverley St. is empty, grab it. It's the only sidewalk seat in the area, in prime people-watching territory.

Knowing this, most restaurants become sidewalk cafes in summer and centres of socializing for Queen regulars and locals. Arrive early for choice, front-row seating but be prepared for mimimum table charges.

Just one block north of Queen between Soho and Spadina Ave. but light years away is the Ogden Public School, with its spectacular park/playground. From the unobtrusive concrete benches under the sunburst honey locust trees, you can count at last 18 species of shrubs and trees and one fabulous fibreglass Chinese dragon in a grove of Russian olive trees.

Street signs declare this the Fashion District, but a walk straight north on Spadina Ave. leads to Chinatown. Ignore the crumbling, decrepit Chinatown Centre south of Dundas St. on the west side. It's about to be redeveloped.

The real Chinatown starts north of Dundas, where the stores sell a delicacy known as 100-year-old eggs. Head for the second floor of the Way King Food Court to experience the nearest thing to the hectic hustle of a Peking market street. This is a huge food emporium lined with stalls, bursting with families and selling everything from coffee (50 cents) to barbecue pork on a bun (50 cents) to a daily special of deep-fried intestine ($3). In the back is a slide show of English lessons.

Right next door is Switzer's Deli at 322 Spadina, a holdout of another ethnic stripe and purveyors of a great hot dog.

Any of the cross streets going west from Spadina near Kensington Ave. lead to the famed Kensington Market, although St. Andrews Gardens may be the best route. The public parking garage there costs just 65 cents an hour.

Everything is sold in this open-air market: live chickens; original Hawaiian shirts in nostalgia clothing shops; real panda-bear T-shirts straight from China (kids' $6.50; adult sizes $8.50) at the Far East Arts Co., 52 Kensington; all manner of fruits and nuts on every corner; christening dresses in the dry-goods stalls lining Augusta Ave.; and hundreds of varieties of sausages at the European Quality Meat and Sausages on Baldwin Ave.

The sidewalk cafes on Kensington heading south towards Dundas reflect this diversity. There's Cafe La Gaffe where a single smoked mussel costs 20 cents, soup of the day is about $2 and the magazine rack has everything from Chatelaine to Andy Warhol's Interview. Then there's Tiger's Coconut Grove, a little bit of old Jamaica, with thatched roofs, reggae at top volume, a sidewalk patio and, behind the bar, the biggest attraction of all: Tiger himself.

For kids, he has coladas (medium $1.65, large $3.25) of papaya, mango, lemon and soursop ("an elegant fruit," says Tiger). For adults with another kind of thirst, Tiger recommends his "famous" $3 Jungle Juice. Jamaican coffee is 60 cents.

At 9 Kensington is a sand-blasted Victorian rowhouse with an English country garden. This is Kensington Gardens, where everything is home-made and nothing is too expensive. Soup and home-made bread is $1.60; home-made muffins are 65 cents; a cup of individually ground coffee is 65 cents; and for $1.25 you can have one and a half scoops of ice cream made on the premises that morning.

There's a piano in the lace-curtained front room, often the site of impromptu concerts. "Last summer we had some opera singers come every Saturday," says owner Jo-Anne Harburn. Kensington Gardens is open daily (except Wednesdays) from 11 a.m. to 4 p.m. Fridays they stretch the hours till 6 p.m.

There's a playground for the kids at the intersection of Kensington and Denison Square; there's a restaurant kitty-corner, the Lisbon Plate, where parents can revive themselves with a cold drink - it's licensed - while keeping an eye on the kids.

Head back east along Dundas back to Chinatown, where the restaurants are stacked on top of each other three high and the fresh fruit and the pedestrian traffic combined with the sidewalk vegetable stalls sometimes means walking single file.

Then visit the hub of Toronto's art world, the Art Gallery of Ontario. It has historical and contemporary masterpieces, has a pleasant, licensed restaurant and a craft kiosk selling some of Toronto's most distinctive artist-designed jewelry. The art gallery is open 11 a.m. to 5.30 p.m. every day but Wednesday, when hours are 11 a.m. to 9 p.m. Admission is $3.50 for adults and $1.50 for children over 12; kids under 12 are free. For more information, call 977-0414.

Included in the admission is entry to Grange House, a home built in 1817 that's been restored to its 1835 grandeur. Unfolding before Grange House is Grange Park. There's a wading pool, a community centre with an indoor pool and public swim hours, lots of picnic tables and park benches.

- By Star writer Cathy Dunphy

Kensington Area Bounded by Queen Street W. on the south, College St. on the north, University Ave. on the east and Bathurst St. on the west. Getting there: By TTC, take Queen or Dundas streetcar east or west; Bathurst streetcar or Spadina bus south from the Bathurst or Spadina stations on the Bloor-Danforth line; or University subway to St. Patrick or Osgoode stations and walk west; by car, Queen or Dundas Sts. east or west, University or Spadina Ave. south.

Queen St. W. Location: running from University to Bathurst. Toronto's version of New York's funky Soho Dining: Sidewalk cafes, restaurants. Shopping: Art galleries, novelty stores, designer boutiques, book stores.

Chinatown Location: East and west along Dundas, north and south along Spadina Attractions: Chinese markets, restaurants, stores

Kensington Market Location: North of Dundas and west of Spadina, along Nassau St., Augusta Ave. and Baldwin St. Attractions: Restaurants, sidewalk cafes, European-style market with fresh livestock and meats, ethnic groceries.

Art Gallery Of Ontario Location: 317 Dundas St. W. Hours: 11 a.m. to 5.30 p.m. daily, 11 a.m. to 9 p.m. Wednesday. Admission: $3.50 adults, $1.50 senior citizens, and students with I.D., children under 12 free. Includes admission to Grange House, a historic home surrounded by a pleasant park. For more information, phone 977-0414

Toronto Star (ON)
EAS
NEIGHBORS, Tuesday, June 24, 1986 196 mots, p. E4

Fee compromise is the key

The majority of Ontarians are not in favor of extra-billing. However, in order to break the deadlock of Ontario's doctor's dilemma, a new assessment of their specific fees should be set up.

We have to consider that, for example, bus drivers, postal employees, police forces, and teachers go for a raise in salary from time to time. Members of the medical profession should have the same right to unite in order to be paid adequately for their knowledge, skills and abilities.

Anesthetists and physicians and surgeons have to be classified; some kind of tariff could be worked out. These specific tariffs shold be hung on the walls of doctors' waiting rooms.

Patients prefer doctors who remain in OHIP (Ontario Health Insurance Plan). The day will come when those who have opted out will realize that they have cut into their own meat!

Respectfully to all of you, please take my advice, be smart and be wise and compromise.

I have high regard for East General Hospital, where I spent September, 1985, with the best of medical care. Many thanks to East General Hospital and its medical staff.

ELISABETH PELL

West Hill

Toronto Star (ON)
FIN
FEATURE, Tuesday, June 24, 1986 1262 mots, p. C5

High Park - A taste of the country John Howard's gift to city a paradise for picnickers

Virginia Corner Toronto Star

IT'S the largest park in the city at 161.5 hectares (399 acres), a picnicker's paradise among the forest oaks with 200 temporary and 16 permanent picnic tables.

Bounded by Bloor St. W. on the north, Parkside Dr. on the east, The Queensway on the south and Grenadier Pond on the west, High Park has so many attractions it's virtually impossible to see and do everything in one visit.

Gardens, nature trails, athletic fields, bicycle paths, tennis courts, swimming pools, animal paddocks, duck ponds, children's playgrounds, fitness trails, boat rentals, outdoor theatre and concerts are all part of its allure.

High Park used to be the estate of John Howard, the City of Toronto's first surveyor and the architect who designed St. Lawrence Market, the Don Jail and the old mental hospital at 999 Queen St. W. He purchased 165 acres in 1836, chose a spot on the top of a hill overlooking Lake Ontario for his home (Colborne Lodge) and named the farm High Park. Howard donated the park to the city in 1873 on the condition that no alcoholic beverages would ever be sold in the park. To this day Grenadier Restaurant in the centre of the park - open from 7 a.m. to 9 p.m. daily and serving everything from fast food to full-course dinners starting at $4.95 - isn't licensed, nor are the area's three refreshment stands.

Colborne Lodge, located at the south end of the park on Colborne Lodge Drive, has been turned into a museum and is open to the public daily from 9.30 a.m. to 5 p.m. and on Sunday from noon to 5 p.m. Admission is $1.50 for adults and $1 for children and seniors.

Check out the bathroom in Colborne Lodge - it's believed to be the oldest in Toronto - and the tomb across the road just north of the house. Howard and his wife, Jemima, are buried there. The stone cairn is encircled by an iron fence, designed in 1714 by Sir Christopher Wren to surround St. Paul's Cathedral in London, England. Howard bought the section of fence in 1874, just before it was to be demolished.

There are so many trails, footpaths and roads in High Park it's difficult to know where to start. A good place to begin your explorations is the Bloor entrance to the park. Take the subway to High Park station on the Bloor-Danforth line, exit on to High Park Ave. and walk south to Bloor.

If you're driving, keep in mind the park is closed to cars on weekends and holidays - and look for a parking space on Bloor or High Park Ave.

From the park entrance, you can walk west along Bloor on the edge of the park along a three-mile nature trail that identifies 37 varieties of trees growing in the park.

If you walk south from Bloor, you'll be heading in the direction of the sculpture symposium area; the tennis courts (there are 14 free courts open to the public during certain hours); the children's playground with a supervised wading pool (open from June 26 to Sept. 1 from 10 a.m. to 6.30 p.m.); and an outdoor swimming pool open daily from June 7 to Sept. 1 from 10 a.m. to 6.20 p.m. and 7 p.m. to 10 p.m. There is adults-only swimming from 6 p.m. to 6.20 p.m. and 8 p.m. to 9.45 p.m.

The trackless train ($2 for adults; $1 for children and seniors) sets out from the Bloor entrance and skirts the shores of Grenadier Pond and other waterways in the park.

Grenadier Pond, named for the British soldiers who used to perform their drills on the frozen surface in the mid-1800s, is loaded with many species of waterfowl and stocked with fish. You can also rent boats (there's a $10 deposit and rowboats are $5 an hour, pedal boats $5 a half-hour, sailboats $7 a half-hour).

Starting June 22 there are Sunday afternoon concerts at 2.30 p.m. on the Grenadier Pond barge at the foot of Hillside Gardens. Outstanding floral displays - and a touch of whimsy, too - can be found in the magnificent Hillside Gardens. One sign says: "Please don't tiptoe through the tulips."

Every summer the city's parks and recreation department, in conjunction with the Toronto Musicians Association and with a grant from the Music Performance Trust Funds of the Recording Industries and The Toronto Star, presents outdoor musical concerts in city parks, including High Park. For more information, call 392-7259.

Pack a picnic, bring a blanket and enjoy a romantic evening under the stars watching the Toronto Free Theatre production of Romeo and Juliet. Shakespeare's star-crossed lovers return this year on the stage, just east of Grenadier Restaurant. The free performances will be held Tuesday through Sunday, July 12 to Aug. 10, at 8.15 p.m., with a matinee July 16 at 2.15 p.m.

If you like animals, no visit to High Park is complete without a look at the paddocks on Deer Pen Road. Deer, buffalo, yaks, llamas, sheep and peacocks are some of the fascinating creatures on display.

To end the day - if you've got the energy - walk or drive a few blocks east of the park to Roncesvalles Ave. There are lots of tempting Polish meat shops and bakeries on Roncesvalles between Howard Park Ave. and Queen St. W., including Granowska's bakery at the corner of Roncesvalles and Fern Aves., where you can sit outside on the patio. Two good spots for dinner are Sir Nicholas Restaurant, 91 Roncesvalles, and the new, oh-so-Yuppie, Picchi's Ristorante, 391 Roncesvalles.

Going west from the park along Bloor, you'll come to the High Park Cafe (1982 Bloor). It's a pretty spot for Sunday brunch (11.30 a.m. to 3 p.m.), unlicensed. Further along Bloor, between Kennedy Ave. and Jane St. (get off at the Runnymede subway station), you'll come to what's known as Bloor West Village. There's excellent shopping in this area - buy fresh coffee at Durie Lane (2296 Bloor), a funky outfit at Animation (2266 Bloor) or a rag rug at The Whimsical Touch (2410 Bloor).

- By Star writer Virginia Corner

High Park Covers 161.5 hectares ( 399 acres). Location: Bounded by Bloor St. W. on the north, Parkside Dr. on the east, The Queensway on the south and Grenadier Pond on the west. Open 24 hours, closed to vehicles on weekends and holidays. Getting there: By car, Bloor west of Parkside. By TTC, High Park station on Bloor-Danforth subway. Activities: Nature trail. Footpaths, sculpture symposium, 14 tennis courts, mini-zoo, children's playground with supervised wading pool, outdoor swimming pool. Trackless train $2 adults, $1 children and senior citizens. Boat rentals: rowboats $5 an hour, pedal boats $5 for 30 minutes, sailboats $7 for 30 minutes (all with $10 deposit). Free musical concerts, phone 392-7259 for information. Free Shakespearean theatre Tuesday through Sunday July 12 to Aug. 10 at 8.15 p.m., matinee July 16 at 2.15. Dining: Genadier Restaurant, three refreshment stands, 216 picnic tables. Various ethnic restaurants in surrounding area. Shopping nearby: Boutiques. Antique stores. Gift shops. Colborne Lodge Museum Location: In High Park. Hours: Daily from 9.30 a.m. to 5 p.m. and Sundays noon to 5 p.m. Admission: $1.50 adults, $1 seniors and children.

Toronto Star (ON)
FIN
FOOD, Wednesday, June 25, 1986 595 mots, p. F7

Meat darkness varies with aging process When I had my butcher shop, one of our best customers ordered a whole hind of beef and asked to age it for six weeks.

The day before Bob was due to pick up his beef, I had to leave the shop for a few hours. When I returned, our apprentice, John, told me a customer had come in for a large number of sirloin steaks and so he had broken down a hind to get them. The customer was concerned the steaks were a much darker red than usual. However, he persuaded her that they were all right and would be tremendous on the barbecue. His question was: "Why was the meat so dark?"

David Brown

When I found out the sirloins were from Bob's hind, I'm sure I turned a darker red than the steaks. Bob wasn't too thrilled, either.

Beef has a tendency to turn a deeper red the longer it is aged. But this isn't always a reliable guideline for differentiating aged beef.

Meat can vary in darkness from one animal to another and even from one part of the animal to another. A good example is porterhouse steaks, where sometimes the tenderloin muscle is a darker red than the strip loin section and vice versa.

Occasionally, beef will come out almost a purplish color. These "dark cutters" are returned to the packing houses for full credit because it is difficult for the retailer to sell purple steaks, even though there is nothing wrong with them. The meat industry does not know the cause or the cure for this problem. (A solution would make someone a great deal of money.) In the meantime, the "dark cutters" wind up as pet food and fertilizers.

White milk-fed veal is raised on a high protein, vitamin, and mineral diet of milk and milk byproducts. However, once these animals get off the iron-free milk diet, their flesh starts to turn red and the white veal becomes red veal.

Calves' livers are often lighter in color than beef livers, but there are many exceptions. Unscrupulous supermarket meat managers and butcher shops are often tempted to pass off light-colored beef livers as more expensive calves' livers. Guard against this by ensuring that your liver has small pipes and small, full slices and that it comes from a butcher shop or supermarket you know and trust.

Shortly after meat is cut, its color brightens considerably. This phenomenon is referred to as the "bloom" and is the result of oxygen reacting with hemoglobin. After a couple of days on a retail counter, light rays and bacterial action break down the surface area of the meat and give it a dull, tired look.

I am constantly asked if artificial colorings are added to fresh meats to make them redder. This is against the law in Canada and I have never seen anyone doing it. However, I have seen operations blood added to ground meat to make it redder. Ground beef deteriorates more rapidly than other fresh meats because of all the extra handling it goes through. Do not be concerned if the inside is a darker red. Oxygen in the air brightens the exterior. However, ground beef that has a dull gray or brown look to it has been either sitting around too long in the counter or has been prepared from a product in a somewhat less than fresh condition. * David Brown is president of Meat Consultants International Inc. Write to him c/o The Food Section, Toronto Star, One Yonge St., Toronto M5E 1E6.

Toronto Star (ON)
FIN
FOOD, Wednesday, June 25, 1986 592 mots, p. F7

Mid-East marinade helps use up old spices

Jane Salzfass Freiman

The experience of moving into a tiny city kitchen not only forced me to clean out the cabinets but also to reassess all the bottles on the spice shelf.

Why did I move two bottles of ground coriander and three containers of saffron? It made little sense.

The truth is that most of us forget about the spices we buy once we have used them in the recipe for which they were purchased. I now possess three bottles of cardamom (left over from Christmas cookies), probably because I don't use it often enough to remember the last time I bought it.

I do have the compulsive habit of dating the tops of spice bottles with those little sticky paper dots to keep things current. When a spice or herb reaches its second birthday in my kitchen, out it goes, since rotation is one key to freshness.

My other strategy is to create recipes that use up things and I must confess this one began with that in mind. Naturally, I ended up buying three new spices to use here, but the results seem well worth the investment.

Here is a marinade with a Middle-Eastern flavor designed, in principle, to help you use up spices, although it may have the opposite result. But judging from the reaction of my guests, the spices will disappear quickly, since you will want to make this often.

The marinade is a simple mixture of garlic, ginger, onion, herbs, spices and yogurt and the concept is consecutive processing - the three vegetables are processed without removing anything from the machine, then the remaining ingredients are simply added and blended together. The boned, butterflied leg of lamb can marinate for several hours but 24 to 48 hours is optimum. Excess marinade can simply be shaken off the lamb and the remainder that clings to it during cooking forms a crispy crust. Leg Of Lamb Marinated With Yogurt And Spices Processing time: 30 seconds Preparation time: 20 minutes Marinating time: 24 to 48 hours 2 medium garlic cloves, peeled 1-inch cube peeled ginger root ( 1/2 oz) 1 small onion, peeled, cubed 1 1/2 tsp dried oregano leaves 1 tsp each: salt and ground cumin

1/2 tsp each: ground coriander, chili powder and turmeric

1/4 tsp each: ground cardamom and black pepper 1 1/2 cups plain yogurt 3 tbsp olive or vegetable oil

1 leg of lamb, about 6 lbs (2.7 kg), boned, butterflied, with fell removed

Insert metal blade in dry food processor. With motor running, drop garlic and ginger into machine. Add onions and pulse until chopped. Add oregano, salt, cumin, coriander, chili powder, turmeric, cardamom, pepper, yogurt and oil. Process 15 seconds until onions are pured and spices thoroughly mixed.

Insert 4 metal skewers (or soak long bamboo skewers in cold water 20 minutes before insertion) into lamb to prevent meat from curling during cooking. Pour half the yogurt mixture into a non-aluminum baking dish. Add meat. Pour remaining yogurt mixture over meat. Cover and refrigerate 24 to 48 hours to allow flavors to penetrate. To cook meat, preheat broiler with broiler tray in place for 10 minutes, or build and light barbecue fire. Transfer lamb with yogurt marinade coating surface to broiler or barbecue. Cook until internal temperature of lamb registers 125 degrees F (for rosy rare) or 130 degrees F (for medium rare) in thickest section of meat. Slice and serve immediately. Makes 6 servings. Copyright by Jane Salzfass Freiman. All rights reserved.

Toronto Star (ON)
FIN
NEWS, Wednesday, June 25, 1986 472 mots, p. A3

More Gainers violence predicted after buses attacked

(CP)

EDMONTON - EDMONTON (CP) - More violence can be expected after molotov cocktails, nails and engine oil were thrown at three buses used to transport non-union workers to the strikebound Gainers plant here yesterday, a union official says.

No one was injured in yesterday's incident, but Paul Buckley said a similar attack could be executed against vans bringing in federal meat inspectors.

"I wouldn't risk going in that plant for love or money," said Buckley, of the Public Service Alliance of Canada.

Police have charged two men, whom they claim are striking Gainers workers, with nine counts each of mischief following the rush-hour incident on a city freeway.

The buses - on their way to pick up non-union workers to take to the meat-packing plant - were damaged and almost a dozen other vehicles travelling on the freeway ended up with flat tires.

"Tempers are flaring," Buckley said. "Nobody's safety can be guaranteed."

The attack was believed launched by several people on a pedestrian walkway above the freeway.

Ed Seymour of the United Food and Commercial Workers Union, which represents the 1,080 striking Gainers workers, said he knew nothing of the incident.

However, he did say two pickets were "picked out of the crowd" at the Gainers picket line early yesterday by police and arrested.

The striking workers walked off the job June 1 to back demands for wage parity with other Canadian meat-packing workers. Gainers has said it cannot afford to meet the demands.

So far, police have made more than 380 arrests at the picket line.

In Ottawa yesterday, another official of the public service alliance said the federal government is risking the safety of its meat inspectors because of its political connections with Peter Pocklington, Gainers' millionaire owner.

"The government is paying more attention to the financial well-being of Gainers and its owner than to the safety of the inspectors," said Jean Bergeron, executive vice-president of the union.

The alliance represents about 21 federal inspectors, required to oversee slaughter and processing at the meat-packing plant.

A van carrying inspectors through the picket line last week was smashed by strikers using baseball bats and some inspectors have received telephone threats not to enter the plant.

The inspectors have refused to cross the union's picket line because they believe that doing so is unsafe.

Gainers would be forced to shut down without federal inspectors, Bergeron said, adding that the government would have declared the plant unsafe if it was in any other province.

When inspectors continued to ignore an order to return to their jobs at the plant, agriculture officials began replacing them with federal veterinarians.

Len Anderson, chief of the department's inspection division, said yesterday that the inspectors will be disciplined if they do not soon comply with orders to cross the picket line.

Toronto Star (ON)
FIN
FOOD, Wednesday, June 25, 1986 1542 mots, p. F1

Living lettuce Squeaky-clean Boston bibb's a crisp locally grown delight that just won't wilt

David Kingsmill Star food writer

Last Friday, I sat down with Odin Melvaer at the kitchen table in his rural

-4Cambridge home and ate a head of lettuce. A delicious, buttery, fresh-as-you-can-get head of Boston bibb, to be exact. He ate some, too.

When you sit down with Melvaer, you have to realize that you are sitting down with a guy who has killed more heads of lettuce than you will ever eat in a lifetime. Melvaer figures he has killed about 2 million and he laughs when he thinks about it.

Just to the east of the house is a long, snake-like plastic greenhouse barely a metre (3 feet) tall. Or at least that's what it looks like from Highway 401 as you drive by. The illusion is created because the greenhouse floor is cut into the field so only the top is above ground; that way, tornados won't take it away. It's 91 metres (300 feet) long and 7.6 metres (25 feet) wide - about a third the size of a football field in total square footage.

This is where Melvaer grows delicious lettuce year-round, 200,000 heads of it. But it's not ordinary lettuce. This is lettuce that a select few stores in Toronto sell for $1.50 a head, the lettuce that most of the top restaurants buy by the truckload every week. This is Living Lettuce. This is a hydroponically grown head of Boston bibb that keeps absolutely fresh for a week in your fridge. If you are lucky enough to live near one of the few A&P stores that carry it, you can buy it. This is a lettuce that you don't have to wash before eating.

In short, it's a super lettuce.

Inside Melvaer's greenhouse, down almost the entire length, are rows and rows of plastic drain pipes with holes cut six inches apart. In the holes are tiny pieces of plastic water pipe under which water, rich with nutrients, constantly runs. And jammed into those pipes are Boston bibb plants. It's a giant hydroponic lettuce factory.

Home kits

The concept of hydroponics has been around since the '30s in California. More recently, the idea gained recognition and a surge of respectability in the late '60s and early '70s with the manufacture of home hydroponics kits. But over the years it has never really taken off here because of "a horrendous record of failure," says Melvaer. Commercially, however, it is big in Holland, Britain and now the United States.

In theory, hydroponics is a way of growing vegetables, such as lettuce, without soil. All the nutrients that soil transmits to plants in a normal growing situation are added to water and flushed around the roots. In the case of Melvaer's lettuce, the Boston bibb roots dangle in constantly moving water fortified with nutrients.

A head takes five weeks to grow from seed in the summer, eight to 10 weeks in the winter. And the end result is a lush, leafy head of delicious lettuce grown "with no pesticides, no fungicides and it doesn't glow in the dark," Melvaer jokes, although its purity is no joke to him at all. Because it isn't grown in soil, or even outdoors, it's ready to eat. No washing is necessary. In fact, says Melvaer, "You'd just be dirtying it up with all the chemicals in tap water."

But there's more to Living Lettuce.

Melvaer sells the lettuce with the roots still on. They are wrapped in plastic with the nutrient water enclosed to keep them growing. All you do is place a head in a glass to keep it upright and pop it into the fridge. When you want a leaf or two, you take it off the outside. The lettuce is still living and couldn't be fresher.

The freshness aspect, the great taste, plus the fact that the leaves don't have to be washed, mean restaurateurs love it. It saves labor and time.

Melvaer sells all the Living Lettuce he produces. It took him more than a few years to get all the kinks out of growing hydroponic lettuce, which is why he deliberately became the lettuce-killing champion of the world as he experimented with the upper and lower limits of Boston bibb mortality. He has travelled to Holland and England to study the ultimate hydroponic greenhouses, which he thinks he has found, and to this end a production of 2 million heads of Boston bibb a year are in sight.

He has raised all but $600,000 for a new $2.3 million computerized hydroponic plant based on an operation now in existence in England. But because his production is still limited, you can only find his lettuce regularly in A&P stores in the Cambridge area or here in Toronto at Fenton's, where it sells for $1.50 a head. Or, of course, on dinner plates in most of the better restaurants in Metro. Until Melvaer builds his super hydroponic plant, you'll probably have to make do with other types of lettuce that will wilt in the fridge and need to be washed. In the meantime, however, here are four recipes using Boston bibb, chosen by Star home economist Mary McGrath. Salade Melange This is a recipe by Jacky Ruette, the co-owner of Petite Marmite and Prunelle in Manhattan. 1 pinch thyme, crumbled 1 cup bread crumbs

1/2 lb. goat cheese, sliced into four cylinders 2 tsp oil 1 bunch watercress, washed and torn 2 heads Boston bibb, washed and torn 1 head radicchio, washed and torn, reserving four outer leaves for shells 1 cup Champagne Vinaigrette (recipe follows) 2 plum tomatoes, halved and sliced lengthwise 1 large carrot, julienned 1 red bell pepper, julienned

1 bunch scallions, trimmed, poached and chilled

Mix the thyme and the bread crumbs and press the mixture into the cheese slices. In the oil, cook the cheese over moderate heat for about three minutes on each side, or until it is golden brown. Transfer cheese to paper towels to drain. Toss the greens with the Champagne Vinaigrette. Divide the greens among four radicchio shells on salad plates and arrange a cheese slice, sliced tomato, carrot and bell pepper strips, and the scallions in a decorative fashion. Serves four. Champagne Vinaigrette 1 tsp minced shallot 1 large egg white 1 tsp Dijon-style mustard 2 tsp white wine vinegar

3/4 cup light salad oil Salt and pepper to taste

1/4 cup champagne or sparkling white wine Whisk together the shallot, egg white, mustard, vinegar and oil, adding salt and pepper to taste. Finally add the champagne to thin the mixture. Tossed Green Salad With Leftover Meat This recipe is from Cooking With Lydia Marshal, which is no longer in print. 2 tbsp butter Leftover meat, cut into bite-sized pieces 4 Tuscan peppers (found in specialty stores) 4 cherry tomatoes 1 head Boston bibb lettuce, washed and dried

1/2 rib celery, diced (about cup) Cheese: Swiss, goat, or whatever you have on hand, cut into bite-sized pieces

1/2 cup bean sprouts

Vinaigrette 2 hard boiled eggs, sliced

Croutons Melt butter in skillet and saut meat for 1 minute or until it is warmed through. Cut peppers into thin strips. Halve cherry tomatoes. Toss peppers, tomatoes, lettuce, celery, meat, cheese and bean sprouts together. Toss with vinaigrette. Decorate on top with hard boiled egg slices and croutons. Serves four. Insalata Mista This is an invention of Umberto Menghi, a Vancouver restaurateur and cookbook author. 1 head Boston bibb 1 Belgium endive 1 tomato quartered

1/2 stalk celery, julienned Dressing (recipe follows)

1 tbsp fresh parsley, finely chopped Wash and dry lettuce and endive well. Put lettuce, endive, tomato and celery in a bowl. Toss well with dressing. Sprinkle with parsley and serve on four salad plates. Serves four. Dressing: A few drops lemon juice 1 tbsp red wine vinegar 1 tsp Dijon mustard 2 cloves garlic, finely chopped Salt and freshly ground black pepper to taste

1/3 cup olive oil Mix lemon juice, vinegar, mustard, garlic, salt and pepper together in a bowl. Slowly add oil in a steady stream and whisk constantly in the same direction until oil is well blended. Salade d'Endive Et Laitue New York Times food critic Pierre Franey created this endive and Boston bibb recipe for his 60 Minute Gourmet cookbook (Times Books, $9.50). Note his first instructions regarding the Boston bibb. With Living Lettuce you can ignore it. 1 small, firm, unblemished head of Boston bibb lettuce 2 heads Belgium endive 1 tsp egg yolk, optional 1 tsp Dijon mustard 1 tbsp red wine vinegar 4 tbsp olive oil Salt and freshly ground pepper

2 tsp finely chopped parsley

Separate leaves of Boston bibb, wash and dry thoroughly. Set aside. Cut off and discard base of endive. Cut into crosswise shreds. Rinse and dry shreds by hand. Add shreds to lettuce. Put egg yolk and mustard in a salad bowl and whisk in vinegar. Add oil gradually, stirring briefly with the whisk. Add salt and pepper to taste. Add lettuce and endive to salad bowl and toss. Sprinkle with chopped parsley and serve. Serves four to six.

Toronto Star (ON)
FIN
FOOD, Wednesday, June 25, 1986 368 mots, p. F10

Bread stuffing can be made in casserole

Jehane Benoit

This is one of the best poultry stuffing recipes I know. It can be reduced or doubled without changing the flavor and quality. And it can be cooked either in the bird's cavity or as a casserole. I prefer to cook it in a baking dish. All-purpose Bread Stuffing 4 cups toasted brown or rye bread 2 cups onions, finely chopped 2 cups diced celery, including leaves 1 tsp thyme 1 tsp summer savory 1 tsp salt

1/2 tsp pepper

1/2 cup melted butter or margarine

cup (80 mL) sherry, brandy or chicken broth

Cut the toasted bread into small pieces and mix together with onions, celery, thyme, savory, salt and pepper. Melt the butter or margarine 1 minute at High (100 per cent power), then add sherry, brandy or broth. Heat at High (100 per cent power) 2 minutes.

To stuff a bird: Place half the bread mixture in the bird, then pour half of the hot liquid mixture over the bread. Repeat with the remaining ingredients. Sew the opening with strong thread.

To cook as a casserole: Place half the bread mixture in the bottom of a microwave-safe loaf pan, pour half the liquid over it, then repeat. Cover with waxed paper or a lid. Let stand 1 hour at room temperature. When ready, cook covered 18 minutes at Medium (50 per cent power).

Variations: If you like meat in the stuffing, pass the bird's giblets through a mincer, add 1/2 pound (250 g) minced pork. Melt 2 tablespoons butter 1 minute at High (100 per cent power). Add the meat. Stir well, cover and cook 3 minutes at Medium-High (70 per cent power). Add meat to bread mixture. Proceed the same as above to either stuff a bird or make a casserole. * This recipe is from Poultry, Stuffing And Sauces, Volume 4 of Jehane Benoit's Encyclopedia Of Microwave Cooking. To order, mail a cheque payable to Toronto Star Syndicate for $16.95 (which includes $2 postage and handling) to Poultry, Stuffing And Sauces, Box 41, Station G, Toronto M3M 3E8. Specify English or French. Copyright 1986: Les Editions Heritage Inc. (Distributed by Toronto Star Syndicate

Toronto Star (ON)
FIN
FOOD, Wednesday, June 25, 1986 1182 mots, p. F2

Tang of real saffron golden whiff of La Mancha

David Kingsmill Toronto Star

"Don Quixote confused, charged against them . . . ."

Cervantes' legendary character is at least as well known as the Pillsbury dough boy, but did you know the windmills the man from La Mancha was tilting against are culinary landmarks?

They are known as Cresteria Manchega and they mark the capital of saffron country in La Mancha, Spain, where the best saffron fields in the world stretch out in the valley below.

Saffron comes from the crocus known as the saffron rose, a violet/blue flower that blooms only once a year, usually in autumn. The spice itself is the stigma of the plant and it takes 225,000 stigmas, hand-picked, to make a pound of saffron. This means someone has to pick - very carefully and early in the morning - 75,000 flowers to get a pound of the brilliant red/yellow flavor- and color-infuser. Until recently, saffron was more expensive than gold.

Fernando P. Morillo Casals is the managing director of the General Saffron Co. of Spain and he was at the second annual Specialty Food Show last week at the Constellation Hotel to add some spice to the topic, so to speak.

Merchants of yore, who extended their saffron supplies with other less worthy substances to make a quick buck, were known as "adulterers," he explained. Caught, they were beheaded immediately. It had the effect of cutting down on the cheating back then, but, as Casals hints, the saffron adulterers are all too common today.

Casals wouldn't come right out and slander any particular brand of saffron sold in Canada, but he was quick to offer advice on what to look for when buying pure saffron.

First, saffron has a distinct smell. I went out and bought a small vial of supermarket saffron and found no smell whatsoever. Casals' brand of saffron, Celemin, has a distinct smell, somewhat like tea but slightly on the bitter side, with a lasting pungency.

Fancy saffron

Casals produced a jar of a brand commonly sold here; it smelled of tobacco. Was it pure saffron? Casals just shrugged his shoulders and smiled. A reference book in my library implies that safflowers are being substituted for saffron these days.

The best saffron, he says, comes from La Mancha and the label should indicate "fancy quality Mancha saffron." Eat a stigma; it should be slightly bitter-tasting. (It is also good for the digestion, Casals says.) The stigmas should be long and strong and have deep red and yellow colors. As for cooking, the women of La Mancha say that a single stigma, which has three branches, is enough for a paella feeding six. Too much saffron and it becomes too bitter. And when you're using it, reduce it to a powder in a mortar and steep in some water. Then add it to the dish. This way, the color and flavor are easily distributed. And when you are using saffron, don't adulterate the taste with other strong spices such as coriander, because the subtle taste will be lost. New in town

The show last week was the second effort by the specialty food industry and some terrific new products were displayed by manufacturers large and small.

Saturday-morning shoppers in the north building of the St. Lawrence Market will have heard of Rose's Country Classics. Rose is Rose Stern and she makes such delightfully novel condiments as pumpkin butter, green pepper relish and ginger jam. But her banana butter, an explosion of banana in a smooth jelly that would be wonderful on almost anything from pancakes to crackers, was runner-up as the best new Canadian product at the show. I loved it, but somehow her "hot pepper jelly" really caught my taste. If you like a bit of jelly on cheese after dinner, try this one: It adds a hot pop, in addition to great sweet red pepper taste.

You can buy Rose's Country Classics at Oliver's or the Harvest Wagon on Yonge St., Shopsy's, a few Second Cup locations, The Serving Spoon on Bloor St. and a few other specialty shops. Or you can go to the St. Lawrence Market on Saturday mornings.

Look forward to some Texas barbecue soon. A Richmond Hill company, Seales Foods (1985) Inc., which actually goes back 40 years or so despite the company name, has split into a new company and is about to open a chain of restaurants called Smokin Joes. The first should open in Mississauga, according to 23-year-old entrepreneur executive vice-president Howard Beale, and the idea is very simple - smoked meat using no preservatives or additives, everything from ribs and brisket to sausage and pork.

At the specialty food show, Beale was handing out samples of his maple-smoked all-beef sausage. I can't recall having better. These little bites were addictive and even merchants in the neighboring booths were swiping as many as they could. It bodes well for Beale and fans of southern U.S. barbecue.

Two of the big specialty areas at the show were jams and salad dressings.

Renee's Gourmet brand salad dressings are not new and are already in a lot of stores. But they are worth mentioning because they are good. The company makes Caesar, Greek feta cheese, poppy seed, ranch, blue cheese and cucumber dill dressings that retail for $2.99 a jar. Not cheap, but there are no preservatives or additives and the quality of the ingredients is obvious. Worth buying.

On the jams and jellies front, a notably good product comes from a Quebec company called Au Printemps Gourmet. The company makes chutneys, mustards, vinegars, fruit butter and liquored preserves. Two of the new products are exceptional: A black currant jam with rum is sensational; almost equally good is the raspberry preserve with champagne. The difference between these products with liquor is that Au Printemps doesn't just pay lip service to the booze taste. You can really taste the rum and champagne, and they go beautifully with the jams.

A small Unionville company called Carlton House is producing a terrific condiment called Hellish Relish, a sweetish mustard/vinegar/garlic relish with chunks of cauliflower, onions and cucumber. The company is also experimenting with "cocktail carrots," julienned carrots pickled with dill, and "cocktail green beens." They are for the healthy party nibblers.

Fine preserves The Prince Edward Island Preserve Co. makes some fine jams and preserves, including strawberry and Grand Marnier, wild blueberry and raspberry in champagne preserve, and lemon/ginger marmalade with amaretto. And it also makes a good raspberry vinegar. But what the company has not yet shipped to Toronto, but will soon bring in, are jars of marinated mussels. This may not sound good, but these mussels are quickly poached and then packed in a mild pickle. The resulting morsels are plump, delicious, mild and cultured and can be eaten plain or added to anything from pasta to salad. They are very, very good. Several booths at the specialty food show had mussels. Not one came anywhere close to the taste and fine texture of the Prince Edward Island brand.

Toronto Star (ON)
FIN
FOOD, Wednesday, June 25, 1986 171 mots, p. F4

Mayo may reduce food spoilage

From Canadian Press

Whatever you take in your picnic basket or hamper, safe food handling is not to be taken lightly, says home economist Lois Arnold of Best Foods Canada Inc.

"The best defence against food poisoning is scrupulous cleanliness while slicing, mixing and cooking picnic foods," she says. People should not neglect basic food safety rules, such as refrigerating cooked foods to reduce bacterial growth.

There are a few myths about picnic foods. One says mayonnaise, a main ingredient in potato salad and chicken and fish salad sandwiches, promotes food poisoning.

Not so, Arnold says. "In fact, food scientists at the University of Wisconsin proved that commercial mayonnaise in meat salads can actually help reduce the chances of food poisoning."

According to the study in the Journal of Food Protection, the salt, vinegar and lemon juice in commercial mayonnaise helps protect salads against spoilage.

But, when making salads, food researchers recommend adding mayonnaise at the beginning of preparation instead of at the last minute on the picnic site.

Toronto Star (ON)
FIN
NEWS, Wednesday, June 25, 1986 220 mots, p. A7

Law to let drivers keep dead animals

Marianne Steeves Toronto Star

Motorists will soon be permitted to keep wildlife accidentally killed on Ontario highways. The new legislation is to become effective July 1.

Under current legislation, it is illegal to keep animals killed on highways but often the carcasses are stolen before government officials can pick them up, said Ministry of Natural Resources spokesman Dr. Murray Smith.

It's hoped the new legislation will produce more accurate records on how many animals are killed, Smith said, because many deaths now go unreported if the carcasses are stolen.

Smith doesn't expect the new legislation will encourage people to purposely hit animals.

Motorists will not be required to take the carcass and are not responsible for highway clean-up if they strike an animal, Smith said.

A motorist who wants to keep a deer, moose, black bear or caribou must contact the ministry immediately and comply with laws that prohibit the sale of deer and moose meat.

Eagles, falcons, hawks and vultures must be taken to a district office of the ministry to "ensure that the animal wasn't shot or netted," Smith said.

It is up to drivers to examine carcasses to ensure an animal aren't diseased.

"We're not giving the person that animal. We view that person as accepting the risk of taking the animal," Smith said.

Toronto Star (ON)
FIN
LIFE, Friday, June 27, 1986 286 mots, p. B4

Pot roast barbecued outdoors makes great summer dinner

Mary McGrath Toronto Star

Pot roast barbecued on the patio makes for easy summer living. Just wrap a blade or cross-rib roast and vegetables in foil, as the Beef Information Centre suggests. Let it cook for 1 1/2 to 2 hours over the coals and dinner is ready. Patio Pot Roast Dinner 4 lb (2 kg) blade or cross-rib roast about 2 inches thick Salt and pepper 1 cup ketchup 3 tbsp all-purpose flour 2 tbsp Worcestershire sauce 1 1/2 tbsp vinegar 1 tbsp brown sugar 1 tsp dry mustard 3 potatoes peeled and quartered 3 green peppers, seeded and quartered 2 medium onions, sliced 3 carrots cut into 1/2-inch slices

2 stalks celery, cut into 1/2-inch diagonal slices Slowly brown roast on both sides over hot coals. Season with salt and pepper. Mix ketchup, flour, Worcestershire sauce, vinegar, brown sugar, mustard, 1 teaspoon salt and a dash of pepper. Place browned meat in centre of a 2-foot length of heavy-duty foil. Top with half the ketchup sauce. Arrange vegetables on top and add remaining sauce. Bring long ends of foil together and make a double fold; turn sides up and seal securely. Place double thickness of foil over grill. Set packaged roast and vegetables on foil over coals and bake about 1 1/2 to 2 hours, or until meat is tender. Check by unfolding a small section of foil on top and piercing meat with a long fork; be careful not to let sauce run out. When done, carefully remove vegetables to a warm serving dish and place meat on warm platter. Pour sauce into gravy boat. Slice beef and serve. Makes 8 to 10 servings.

Toronto Star (ON)
FIN
NEWS, Friday, June 27, 1986 168 mots, p. A15

Tax dollars used for 'scabs' NDP charges

(STAFF)

OTTAWA - OTTAWA (Staff) - Taxpayers' money is being used to train 20 female security guards patrolling the strikebound Gainers meat packing plant in Edmonton, Employment Minister Flora MacDonald admits.

About $84,000 in federal funds is helping the security guards gain on-the-job experience behind picket lines in Alberta's most violent labour dispute, with more than 350 strikers arrested in vain efforts to keep non-union workers out.

Ottawa is paying the trainees to become "scabs," New Democratic Party MP Lorne Nystrom charged in the House of Commons.

He accused MacDonald of supporting the "18th century labor practices of Peter Pocklington," the millionaire plant owner.

MacDonald defended the program as a "perfectly good" opportunity for unemployed women to gain skills they would not otherwise get under the federal Job Re-Entry Program.

Meanwhile, MacDonald promised to investigate allegations by Liberal MP Warren Allmand that her department is subsidizing the wages of students working as fundraisers for the PC Canada Fund of the Progressive Conservative party.

Toronto Star (ON)
SAT
NEWS, Saturday, June 28, 1986 356 mots, p. A18

Union urges animal vets not to cross strikers' line

(CP)

EDMONTON - EDMONTON (CP) - Federal veterinarians have been advised by their union not to cross the picket line at the strike-bound Gainers Inc. meat-packing plant here.

Citing unsafe working conditions, the union also said it fears that contaminated meat is being shipped from the plant.

"In their experience, there is a hazard for contaminated and unsafe meat coming out of that plant," Bud Gallie, spokesman for the Professional Institute of the Public Service of Canada, which represents about 600 federal veterinarians, told a news conference yesterday.

Since federal meat inspectors refused to cross the picket line last week, inspection at the plant has been performed by a handful of veterinarians who normally act as supervisors.

Stop production

Without veterinarians inside the plant, production at Gainers would have to stop, an Agriculture Canada official confirmed.

But Dr. Len Anderson, district supervisor of veterinary inspection, said the government has a duty to provide inspection and is prepared to bring in veterinarians from other parts of Canada to replace those who won't cross the picket line.

Anderson warned the government could take disciplinary action against veterinarians who refuse to enter the plant.

Nine meat inspectors, who have refused to cross picket lines, have been placed on unauthorized leave without pay.

Company officials say production is returning to normal, even though only about 250 non-union workers have been hired to replace 1,080 striking employees.

Want parity

The strikers, members of the United Food and Commercial Workers, are demanding parity with meat-packing workers elsewhere in Canada. Gainers' owner Peter Pocklington says he can't afford parity.

Meanwhile, in the House of Commons yesterday, Employment Minister Flora MacDonald denied for the second day in a row that security trainees inside the plant, whose wages are subsidized by Ottawa, are "scabs."

She described them as women trying to prepare themselves for work in a non-traditional field.

But, in answer to opposition MPs who accused the government of making the women strike-breakers, she promised, "If there is anything about that environment that deteriorates or is not conducive to training, I will see that changes are made."

Toronto Star (ON)
SA1
STARWEEK, Saturday, June 28, 1986 812 mots, p. S66

From the bruschetta to the tartuffo, CHIN radio's Johnny Lombardi delighted in the Italian dishes at the Regina Dining Lounge

Kate Daller

Dinner with Johnny Lombardi is a serious wining and dining experience. Soon after we shake hands, the 70-year-old "unelected mayor of Little Italy" confides "I'd like to die eating . . . and I hope it's Italian food that I'm eating at the time."

You'd expect the author of that statement to be at least pleasantly plump. But no; Lombardi, the Toronto-born son of Italian immigrants, is trim in a beige suit, pastel shirt and tie. If not always a successful cook ("A lot of things I burn. Have you ever tried to boil or fry eggs in the microwave oven? I did"), my dinner date is a sensible eater. His main staples are "fish, pasta and lots of salads."

CHIN Radio's "Papa" and the ebullient host of this weekend's International Picnic, Lombardi has chosen the Regina Dining Lounge for our meal. Dominated by dark wood and the color red, it is a small, folksy restaurant where owner Luigi plays piano Friday and Saturday nights. Tonight, however, it's Wednesday and quiet as I urge my companion to order for both of us. Lombardi obligingly confers with our waiter in Italian ("When I talk Italian, I get the point across") and we're off.

"Cin cin!" my guest exclaims as we touch glassfuls of Verdicchio Dei Castelli Di Jesi, Lombardi's favorite white wine. We proceed to put a small dent in a pile of bruschetta, an overkill serving of a dozen pieces of toasted bread loaded with olive oil, basil, garlic, tomato and melted mozzarella. They are really delicious little pizzas, an offshoot of Neopolitan-invented pizza Lombardi says, thanks to an annual surplus of tomatoes in Naples.

"Know what they used to do to me in Naples?" Lombardi asks, chuckling. "They'd bring a big platter and they'd have some big fish on there and show it to me, and I'm supposed the lift the tail and look underneath and sideways, otherwise you're not Neopolitan, eh? And then you're supposed to say 'That's fine' . . . " Warned by a friend that he may not be getting the fish he selected, Lombardi one day followed his waiter into the kitchen.

"I saw him take that fish and dump it into this tank and then he said "A flounder for that tourist out there!" Lombardi says, laughing. "You know waiters, they hate the world. Do you?" he challenges our waiter. "If I lived in Naples, yes," the young man jokes, clearing a prodigious order of antipasto off our table. Highlights among the raw vegetables, anchovies, cheese, olives and meat were capicollo ("shoulder of the piglet," explained Lombardi, "hung for six months, dried and spiced") and a plate of marinated artichoke pieces which made my tastebuds get up and dance a tarantella.

Our waiter next sets down four steaming hot pasta dishes. "Drink up!" Lombardi urges. He firmly believes that wine aids the digestion. "The Romans were great party people and great eaters . . . wine seemed to blend in with food to a point where they could eat three times as much."

We're going to need the room. We are faced with linguini and penne, which arrive with companion sauces in separate dishes, as Lombardi requested. And there is a subtly fragrant, mild-mannered manicotti, stuffed with spinach and ricotta and covered in a bechamel sauce, and gnocchi verde submerged in a delicate, creamy Alfredo sauce that's gently kissed with nutmeg.

But my dinner partner is most taken by the penne. The diagonally cut tubes of pasta are "just exactly as I'd hoped they'd be," he says, spooning on some tangy tomato sauce (a rich but not thick mixture of tomatoes, garlic and red wine that's a clone of our meat sauce minus the veal), "not cooked one half second too long or too soon."

"Do you know the ambulance number?" Lombardi jokes as our waiter produces plates of seafood and a bowl of broccoli, potatoes and carrots (the vegetables are definitely not required, and not touched). Another bottle of wine, another "cin cin!" and we confront shrimp, squid, cuttlefish, scallops and whitefish.

Mine are sauteed in white wine and garlic. Lombardi's, coated in a light, crispy batter, have been deep fried - in olive oil of course. They have quite properly been dealt an extremely light hand in terms of seasoning; even so, we can't finish. Lombardi's "mmmmm's" become a mutter of "Mama Mia."

He groans when I remind him of dessert. Our waiter has drizzled Grand Marnier and Drambuie on tartuffo ice cream and the combination proves that yes, you can improve on perfection. Regina Dining Lounge, 797 College Street, 535-3337. Open for lunch and dinner Mon. to Fri., Sat. and Sun. for dinner only. All major cards. Wheelchair access. Dinner for two with two bottles of wine cost $118.95, including tip.

Toronto Star (ON)
SAT
SPORTS, Saturday, June 28, 1986 1071 mots, p. C1

Star Maradona 'a flawed hero' in many eyes

Wayne Parrish Toronto Star

MEXICO CITY - MEXICO CITY - It is a clean, well-lighted place, as Papa Hemingway would have observed, though in the current monsoon season the green, indoor-outdoor carpeting can get a little soggy under foot in the early evening.

The name is Restaurante Argentina "Mi Viejo" and in the World Cup of Maradona, this is the eating establishment of Maradona. Eight times in three weeks Diego Maradona and his Argentine teammates have chowed here. Word has gotten around. Three hours after the other night's 2-0 semifinal win over Belgium, the restaurant was crammed and 600 bystanders waited outside to catch a glimpse of El Torito, the little bull who wears a ring in his ear, not his nose.

He came, he conquered and he also picked up the tab, some 245,000 pesos ($544 Canadian) for the team. Given the evening he'd had at Estadio Azteca, one somehow expected it would be the other way around. A day later, amid the commotion of a mid-city lunch hour, the maitre d' mourned the loss of his most cherished customer, whose tastes lean to red wine, empanadas (small meat or cheese-filled pastries) and churrasco (char-broiled steaks from Sonora state in northern Mexico).

Brought Cup to life

"He cannot come after Sunday's game because the team must be somewhere else," sighed the old Argentine, his lapels festooned with pins from World Cup countries. "It is too bad. He brought this place alive."

That isn't all Maradona has brought alive these past few weeks. Without him, the 13th World Cup would have been a rather parched, lifeless thing. An event that began with 528 players has been distilled to one. No matter which team prevails in tomorrow's final, the story will be Maradona: his glory if Argentina defeats West Germany, his failure should the reverse occur.

There is a certain piquancy to that, one that wouldn't exist if a Platini or a Shilton or a Socrates found himself in such a position, because in a peculiar way Maradona embodies the game he plays. For the most part, North American sports exist in the sunlight. There are scandals, sure, and we can be disgusted by much of what goes on, but there remains an undercurrent of innocence to it all.

Soccer, with its old world roots and fervent Latin following, lost that innocence long ago. At its best, out there in the sunlight, it can be a rare and beautiful game. But there's a dark underside to its personality. The hooliganism, the depth of internecine passion it can incite, the bribery scandals, the omnipresent concern of referees being influenced, the pervasive shadow of high-level corruption, these lend an air of schizophrenia to the game.

Still small boy

It's in that sense that Maradona epitomizes it, for when you look beyond the vast skill he possesses, what you find is a small boy torn between bad and good. At the last World Cup in Spain, he leaned decisively toward the bad. His giant ego caused him to treat members of the media and public like curs and prevented him from utilizing his teammates; when it all began to unravel, he took out his frustration by yelling at the referee that he was a "son of a prostitute" and purposely kicking an innocent opponent in the groin.

In this World Cup, many eulogies have been written to the new Maradona. He's learned to work with his teammates, to treat outsiders civilly - in short, he's matured. Yet, for all of that, the process is not complete, for an air of duplicity remains.

It was there in the opening game against South Korea, when he flopped and writhed on the ground, sometimes without having been touched, in order to gain the referee's compassion and complicity. FIFA having cautioned its officials about letting the great players play, Maradona's ploy worked. His diving acts abated somewhat with the start of the second round; concentrating on soccer against Uruguay, he gave a stupendous performance.

But against England, it was Maradona's clear dive in the ninth minute that prompted defender Terry Fenwick to be given a yellow card and set the tone of the match. Fenwick's tackle seemed quite legal, but Maradona's flourish ensured he would receive more room to operate the rest of the day.

'A flawed hero'

An hour later, Maradona's mischievous side clicked in again when he punched the ball into the net with his hand, hesitated a moment to be sure neither the linesman nor referee had seen, then leaped madly in celebration. For this, he was chastised severely in some quarters. Wrote columnist Alan Robinson in the Mexico City News, "If Maradona had disowned that crucial but dishonest goal . . . he would have enjoyed a moral authority no player has ever known. He is a flawed hero. I celebrate his soccer genius and I mourn his lost opportunity for in his moment of glory he failed the game he loves."

Heavy stuff, that. Unfortunately, it glosses over the reality that the inbred and overwhelming ambition of every athlete at this level is to win. To sacrifice that for the ethereal ambition of 'moral authority' is a choice one can imagine few, if any, world-class athletes taking, especially in a team sport where their decision impacts so profoundly on others.

In his own way, Maradona sought redemption. His riveting run down the right wing for his second goal, fewer than four minutes after the tainted one, had to be partly fuelled by a sense of guilt - the naughty boy trying to get back in mom's, or the world's, good graces.

To me, this Dead-End Kid quality doesn't really reflect negatively on Maradona, no matter what happens tomorrow. After all, is it really any different than one would expect of a 25-year-old who has risen so rapidly from the squalor of his upbringing in a poor Buenos Aires suburb to a mansion in Naples, Italy, and the other trappings of immense wealth and fame?

He has proved himself, for all his peccadilloes, the greatest player of this World Cup, indeed the greatest player of his generation. If that doesn't strike you as sufficient endorsement, there's the word of the maitre d' at Restaurante Argentina "Mi Viejo."

"He is a very friendly, very pleasant, unpretentious man," the old fellow said with sad eyes. "I will miss him."

After tomorrow, he will not be the only one.

Toronto Star (ON)
SA1
TRAVEL, Saturday, June 28, 1986 624 mots, p. G8

The joys and woes of oldtime travel

Marie Mattson

No one travelled for pleasure in early days on this continent. Imagine yourself as a sojourner under these conditions: * Horses, oxen, wagons and boats provide the only modes of transport. * Indian trails - called "traces" - become roads, widened and deepened by constant use. They're muddy, dusty, icy or full of holes. Water is crossed by horse, boat, stone or wood bridge, or walking across a log. * Sleighs provide most comfortable travel, snow filling potholes and ice covering rivers and lakes for easy crossing. * On short trips you carry your own food. In winter, a chunk of frozen bean porridge may be tied to the back of the sleigh along with a pot of burning coals for fuel. * Travel a few hundred miles and you'll encounter another language - most probably German, Dutch or French. * Fortunately, immigration and customs forms don't exist. You have to write with a goose feather dipped in boiled maple bark and blotted with sand. * Overnight stops are made at taverns, often with one bedroom for men, one for women. You find yourself sharing the bed with three other persons - possibly total strangers. The mattress may be of leaves or straw placed on the floor, covers are of animal skins or hand-made quilts. If all bed space is taken, you sleep on the bare floor. * Diet is heavy on corn - corn pudding, corn meal and much more. Pumpkins, squash, dried apples and peaches, fish, lobster, clams, oysters and wild game are common. Maple sugar and maple syrup provide sweetening. * In simple establishments you may stand and eat in silence off a wooden plate called a trencher. Fingers replace forks and spoons; the knife that cuts wood also cuts your meat. * Seldom do you drink water; there's no way to be certain of its purity. * Travel and working are prohibited on Sundays - you can't even shave or make a bed. * Everyone must attend church on Sundays - two hours in the morning, two hours in the afternoon. * You aren't allowed on streets at night. Should you venture out, the watchman sends you back to your quarters. * The busiest part of town is the harbor, filled with fishing vessels and trading ships that also carry passengers. * It makes no difference which shoe you put on which foot - both are identical. (Not until the last century did different shoes evolve for right and left feet.) * As a woman you always cover your hair; indoors you may use a bonnet or kerchief. * Should you develop a toothache, head for the blacksmith shop to have the offending member pulled. * Prices are quoted in shillings and pence. You may barter or use beads - wampum - as money. * Travel is safe night or day, for there are no highway robbers as in England. (Not until the Westward trek began did attacks by Indians and holdup men become rampant.) * Eventually better roads have been constructed by private individuals, tolls are charged and stagecoaches are now common. Bitter fare wars erupt between rival companies. To lure you from their competitor, a company may carry you free, even serving free meals and wine. * The name "stagecoach" comes about because you have to change coaches several times - a trip goes by "stages." * It costs approximately 50 per cent less to ride on the outside of the stagecoach than on the inside. * A day's journey may begin as early as two or three in the morning and continue until 10 p.m., covering 5 to 10 miles per hour. * Ultimately safety becomes a factor. Laws require lights on stagecoaches at night and intoxicated drivers are fined.

Happy Birthday, Canada - you've come a long way from those pre-natal conditions.

Toronto Star (ON)
SUN
NEWS, Sunday, June 29, 1986 2119 mots, p. A1

Reluctant hero starts final push to Canada

Paula Todd Toronto Star

FORT PIERCE, Fla. - It's just past dawn in this lethargic, bleached-out, beachside city, but the almighty sun is already flaunting its ruthlessness.

It sparks off Indian River where the boys on the bridge are fishing for snapper, flashes across the windows of musty hotel rooms filled with still-sleeping tourists, and glints off the spokes of a wheelchair parked in front of the white stucco city hall.

In that chair sits 28-year-old Rick Hansen, one of Canada's top athletes and the man most people remember as "the guy who's going around the world in a wheelchair."

A few minutes later, with no fanfare and few onlookers, the Vancouver paraplegic starts rolling down U.S. No. 1, pumping and stroking the wheels of his specially designed chair with the same vigor that has carried him almost around the world.

"The city is still sleeping and not even knowing that some historical thing like this is happening," says Rufus Alexander, a Port St. Lucie resident. He saw Hansen on the road around 7 a.m. when the whole town was still snuggled in bed. "I think it's marvellous. Just the fortitude of this young man makes you want to go out and do something hard, too."

At noon, on the Florida coast, the boys will clean their catch and scurry out of the sun, now a searing demon overhead. The tourists will take refuge under big umbrellas sprouting beside palm trees on the sandy beach about 160 kilometres north of Miami.

But Hansen will still be rolling along, burning in the 37C (98F) heat - grimacing, sweating, smiling and searching for a friendly face along the frequently deserted roads.

A medal-winning athlete and sports coach, Hansen set out more than a year ago on a round-the-world odyssey to promote understanding of handicapped people and to raise funds for spinal cord injury research, rehabilitation and wheelchairs.

He wheels 80 kilometres each day he's on the road, chugging along at about 14.5 km/h (nine m.p.h.).

His hands are taped underneath his racing gloves, to ward off blisters and sores that would prevent him from wheeling.

He has bursitis in his shoulder and his back. His elbows, wrists and shoulders ache with tendinitis. There's some concern that he is jeopardizing his future as a marathoner.

His goal - to wheel 24,901.55 miles (40,066.59 kilometres), the exact circumference of the world - now seems within his grasp. He hopes to ferry across to Canada as a birthday present on Aug. 26 and expects to be in Toronto by October.

The Rick Hansen Man In Motion World Tour is aiming for $10 million. So far they've collected about $100,000. A separate fund of nearly $1 million has been eaten up by travel and operating costs.

"I won't be disappointed if we don't meet our financial goal because there is no amount of money that can purchase understanding for the world's handicapped, for people with all kinds of disabilities, not just the kind that result from spinal cord injuries," Hansen said.

"If I could help lessen the trauma for just one person who finds himself disabled, I will have accomplished enough."

He's travelled through 33 countries, over four continents, logging about 26,000 kilometres in 15 months.

And now, just back from Japan, Hansen is working his way up the eastern seaboard to St. Johns, Nfld., from where he'll trace the steps of good friend Terry Fox, the one-legged runner who raised $24 million for cancer research on a cross-Canada marathon before he succumbed to the disease.

It may be nine months and some 14,000 kilometres away, but Rick Hansen is excited about going home. Yet, while the arduous journey is finally on familiar turf, Hansen's most challenging time lies ahead.

"It's like trying to start a wave at a baseball game. We're standing up over here and the people on the other side haven't noticed us yet," Hansen told The Star last week.

"I had this dream, maybe a fantasy, that we'd start out and the world would just catch on fire. Bang. People would say, 'we understand what you're doing; we know what you mean'."

The team's stay in other countries has been short and very little attempt has been made to raise funds, except for the local organizations that welcomed Hansen, says Amanda Blackmore, the team's physiotherapist.

"We just didn't think it was appropriate in areas where the country was suffering economically," she said. So the team is counting on doing the bulk of its fund-raising in North America, and Hansen wouldn't mind seeing some crowds.

"It does get very lonely out there, sometimes, and all it takes is just one little kid running out with his grandmother, giving you a penny or a wave and a smile. That helps you go on."

His travelling crew, five men and women who work exhaustively to keep Hansen in the best physical and emotional shape, have all had a brief holdiay at home.

Not Hansen, who says he won't go back "until I wheel in there myself."

He is known as the Marathon Man, recognized as a bona fide Canadian hero, perhaps everywhere but in Canada.

He's been welcomed enthusiastically in Ireland, Scotland, France, Belgium, Denmark, Sweden, the Middle East, Australia, New Zealand, China, Japan and Korea. He met the Pope, mingled with world leaders and brought tears of pride to the young and old.

In China, tens of thousands waited hours to see Hansen, strangely white, foreign and riding in a wheelchair, roll through their streets.

"It was a little scary. They all wanted to touch me. But we changed attitudes about the handicapped in that country. They told us we opened new doors and helped people, many who'd never seen a handicapped person, get a better understanding. That's what we are aiming for."

The world has gone whizzing by for Hansen and his crew, unable to spare the time or expense to stop at even the most famous sites.

They waved at the Eiffel Tower, rolled by the London Bridge, the Roman Coliseum, the Parthenon in Greece, the grand fiordes in Norway.

On the other hand, Hansen was given rare glimpses of worlds into which tourists have never ventured.

Chinese officials allowed the team to climb higher up the Great Wall than any other foreigners, said team member Mike Reid, 24, of Vancouver.

"It was one of the hardest things I've ever seen Rick do. The incline is so steep that he had to use every ounce of strength to push the wheels forward and then catch them from behind so he didn't fall back. But he wouldn't give up."

He was allowed into Moscow, but not permitted to wheel around because Soviet officials couldn't guarantee his safety, Blackmore said.

Hansen met with the minister of health and toured facilities for amputees and deaf and received a promise that Russia was striving to prepare its wheelchair athletes for international competition.

Hansen recalls more than one night on the trip that he's had to leave his wheelchair outside a hotel room because the door was too narrow and crawl across the cold floor to go to the bathroom, so he reminds officials in every town about the need for making buildings accessible to the handicapped.

"Rick is the most genuine, sincere and honest people you'd ever know," said team cook Lee Gibson, who selects and prepares Hansen's food each day.

Gibson, 30, will stop at nothing to get Hansen the right food. He met with black marketeers in Poland when he couldn't get the necessary meat and eggs at the regular stores.

Hansen, who is six feet tall and weighs 138 pounds, is given a restricted diet of about 3,000 calories a day. Details of what the athlete eats are sent to Vancouver each week where they are fed into a computer to check for proper calorie and nutritional value.

Well-tanned, healthy and good-looking, Hansen may prove to be one of the country's most effective ambassadors.

He's a well-spoken, intelligent and compassionate man, who loves children, sports, the outdoors and "put 'life' down there," he instructs.

"I used to be such a cynic until I went on this tour. Then I met so many kind people all over the world and I realized all the bad you hear on the news is one-tenth of one per cent of what's going on. Basically, everybody's the same, good and kind," he said.

He'll take no praise.

"I'm always trying to diffuse the Rick Hansen identification. The tour is bigger than one person. The tour is the thousands of people who put it together and sponsored it. I just got lucky. Without them, I wouldn't be able to help."

Hansen wants his journey, a dream he toyed with as early as 1974, to inspire all people to overcome their handicaps. "No one's perfect. Everybody has obstacles to overcome, but if you persevere, you can achieve goals, you can do what you set your mind to."

Hansen is a living example of that.

On his two-year odyssey to circle the globe and show the world what the disabled can do, he's wheeled through rain, snow, sleet and 125-degrees Fahrenheit heat in Arizona. So far, he has refused to back down from the challenge or even take a short cut.

He was a popular student and star athlete at high school before a tragic accident left him paralyzed from the waist down.

Just 15, he had decided to skip a weekend volleyball camp and go fishing with his buddy, Don Alder, who now travels with him as equipment manager.

On the way back, they hitched a ride in the back of a pickup truck.

The truck rolled on a corner and Hansen was crushed between it and a metal tool box. His spinal cord was severed. It took him a few years to accept he would never walk again - "I was just getting interested in girls," he says shyly, and sadly.

But after several aborted attempts, he finally found the courage to wheel himself into the high school gymnasium where his old team was practising. He's been coaching and competing professionally since.

The let-downs and the discrimination he's suffered along the way are things he doesn't want other people with disabilities to have to go through.

Hansen remembers fighting to get into the University of British Columbia "because some thought I didn't belong there because I was handicapped," he said.

But Hansen's conversation always gets back to his favorite theme: Dreams can come true.

"Let's not concentrate on disabilities, let's focus on abilities," he's very fond of saying.

The whole team is hoping for a hearty welcome from Canadians, although Hansen acknowledges that the public may have grown weary with the recent flood of fund-raising drives. And he knows some may hold up the memory of Terry Fox, asking whether he's trying to imitate the young man, or worse, compete with him.

But Hansen deflects the criticism easily. He doesn't care for publicity, and although every fourth day on the road is devoted to the media, it's obvious that Hansen would prefer to be resting, had he the choice.

As far as being a hero goes, Hansen wants none of it. An oustanding athlete since he was a teenager, his resume of accomplishment runs over two pages.

He shared the 1983 Lou Marsh trophy, symbolic of Canada's top athlete, with National Hockey League superstar Wayne Gretzky.

He was Canada's top disabled athlete in 1979, 1980 and 1982. Aside from starring on Canada's national wheelchair basketball and volleyball teams, he has won 19 international wheelchair marathons. He took home a record nine gold medals for Canada at the 1982 Pan American Games for the disabled in Halifax.

He never mentions it.

When asked about personal victories, he shrugs his shoulders, uninterested.

"That's boring, it's personal. Let's talk about the project, about all the people who are helping. That's what matters."

As for Fox, Hansen was a friend in whom the one-legged runner confided his plan to run across Canada. The pair met when Hansen invited Fox to join a Vancouver basketball team and the two roomed and trained together on tour.

"Terry made me aware of what could be accomplished in terms of changing people's attitudes about the disabled. "And Terry was an everyday guy, just like me and just like all Canadians, who can reach for it, for the dream, and win." Donations to the Rick Hansen Man in Motion World Tour may be sent to The Man In Motion Legacy Fund, c/o Box 13132, Vancouver, B.C. V6B 4W6

Toronto Star (ON)
SUN
NEWS, Sunday, June 29, 1986 180 mots, p. E10

Once attacked as 'bourgeois' dogs make comeback in China

(REUTER)

PEKING, China - PEKING (Reuter) - After purges which left Peking virtually without dogs three years ago, the snub-nosed Pekinese and other breeds are coming back as the exclusive playthings of top scientists, politicians and generals.

"Only the privileged class can get the special pass which allows you to keep dogs," said Duan Baofu, Peking's only private pet veterinary surgeon.

Keeping dogs as pets has been officially banned in all China's crowded cities since the 1950s for health reasons - rabies is endemic throughout much of the country.

But in the last couple of years, "there has been a big increase in pet dogs, many kept illegally," Duan said.

Pet-keeping was attacked as bourgeois during the decade of Maoist radicalism up to 1976. In late 1983, dogs were butchered for meat or hounded out of Peking in an effort to combat rabies.

"Now there is even a dog farm in Shanxi province to the west of Peking where dogs are bred not for eating but for sale as pets domestically and overseas," Duan said.

Toronto Star (ON)
SUN
PEOPLE, Sunday, June 29, 1986 798 mots, p. D7

Ex-congressman still tormented by homosexuality

(AP)

WASHINGTON - WASHINGTON (AP) - Robert Bauman, the former Maryland congressman, says he was introduced to homosexual sex as a teenaged page on Capitol Hill, and spent the next 25 years leading a secret, sordid life of gay encounters and heavy drinking.

"Why did I do it?" Bauman writes in his forthcoming book. "In many ways I was driven by a force over which I seemed to have little control. I was willing to risk my marriage, my wife, my children, even life itself."

Bauman, 49, was the darling of the conservatives and an acknowledged parliamentary wizard in the House until his defeat in 1980, a month after he was accused of soliciting sex from a 16-year-old boy. The charges were dropped after Bauman underwent counselling for alcoholism.

Excerpts of Bauman's book, The Gentleman From Maryland, due out in August, are published in the July issue of The Washingtonian magazine. Bauman now works as an attorney in the nation's capital, but says he has had difficulty attracting clients and he wrote the book for money.

Bauman's book paints a picture of a man tormented by his sexual ambivalence, wracked by shame, remorse and guilt and desperately avoiding self-examination by plunging into the whirlwind of politics.

"My homosexual encounters were an aberration that plagued me, but I would overcome this by sheer force of will," Bauman wrote, adding that long after he was exposed "I was still fighting" accepting his homosexuality. "And to some extent, I still am."

Most of the time, Bauman said he felt a gnawing loneliness and an "inner powerlessness that I tried to abate by control, manipulation, domination and coercion of those around me."

His feeling of inadequacy was temporarily relieved by having sex with a "handsome, well-built man" - the "conquest over someone I deemed to be more perfect and attractive that I was - all this produced exhilaration."

He said his first homosexual experience occurred when he was a page in the early 1950s; he rented a room near a homosexual boarding house and had brief flings with men who frequented the place, including local toughs, congressional employees and college students.

In college, Bauman met his future wife, Carol Dawson. At first, they had a relatively normal married life, and Dawson, now acting chairman of the Consumer Product Safety Commission, bore Bauman four children before the marriage was annulled in 1982.

Still, Bauman said, the marriage was fraught with tensions caused by his deceit.

Bauman said his secret life was dangerous. Once he picked up a hitchhiker and drove him to the American Conservative Union because the man had no place to go. There, the stranger "became a snarling animal with a switchblade" who demanded money. Bauman, former ACU chairman, got out of the situation by driving to a hotel, running inside and calling the police.

Another time, he was beat up by two assailants he'd picked up and driven to a spot near the Anacostia River next to the Naval Air Station.

The son of an alcoholic, Bauman said drinking, which he started after graduating from law school in 1964, loosened his inhibitions and contributed to his promiscuity.

"The drinking gave me the 'courage' to relax the moral and philosophical strictures by which I was said to live, by which I said others must live." During his career, Bauman told constituents that homosexuals "are in need of treatment and cure," and backed the conservative domestic agenda.

But alcohol blotted out his public views. "Some nights I would cruise by the 'meat rack' on New York Avenue. ... There I would be, driving my big blue Mercury bearing license plates with the Maryland state seal and the legend 'Member of Congress 1.' My head throbbing from alcohol, I would edge up to the curb, nod my head, and a young man would jump in."

The police, Bauman later learned, were watching the area as part of a crackdown on the sex exploitation of juveniles. The FBI learned of Bauman's activities through surveillance and the use of informers.

Today, Bauman regularly attends group sessions for alcoholics, and he has not had a drink since 1980. He also sought counselling to deal with his homosexuality.

Bauman said he feels frustrated that he is not using his talents in the public or private arena.

"The closets of Washington are full of gay Republicans and gay conservatives. Many of them serve in high Reagan administration posts, some in the White House," he said.

"That has made my treatment at the hands of some in the conservative movement all the more hurtful," he said.

As for his future, Bauman said he still thinks about politics, but, "I don't have any plans for getting back into serious politics. And I doubt there will be any drafts."

Toronto Star (ON)
FIN
NEWS, Tuesday, July 1, 1986 282 mots, p. A3

Guard hit by arrow at troubled meat plant

(CP)

EDMONTON - EDMONTON (CP) - A security guard at the strike-bound Gainers Inc. meat-packing plant was not hurt after an arrow implanted with a .22-calibre bullet bounced off the guard's helmet.

Police spokesman Lori Nagy said the arrow exploded on the ground after bouncing off the helmet. No arrests have been made.

Gainers spokesman Doug Ford said several explosive arrows have been shot into the Gainers lot during the last 10 days.

"We didn't want to broadcast it because trade unionists who get their jollies using molotov cocktails, baseball bats and arrows would only welcome the publicity," said Ford.

Peter Boytzun, business agent for the United Food and Commercial Workers union, which represents the striking workers, said he knew nothing about the incidents concerning the arrows.

Buses ambushed

Last week, three buses used to ferry replacement workers to the strike-bound plant were ambushed on a freeway and peppered with engine oil, nails and at least one molotov cocktail. Police arrested two male members of the striking union in connection with the incident.

Two weeks ago, a van carrying federal meat inspectors through the picket line was smashed by strikers using baseball bats and some inspectors have received phone threats not to enter the plant.

So far, police have made more than 380 arrests at the picket line.

More than 1,000 workers have been on strike since June 1 to back demands for a new contract giving them parity with employees at other Canadian meat-packing plants.

Gainers owner Peter Pocklington has said he can't afford to pay parity and has hired 250 non-union workers to keep his northeast Edmonton hog slaughter and processing plant in operation.

Toronto Star (ON)
FIN
NEWS, Tuesday, July 1, 1986 220 mots, p. A2

Naturalist warns against letting motorists take animals they kill

Marianne Steeves Toronto Star

A new regulation that allows motorists to take home any animals they accidentally kill on Ontario highways could lead to more poaching, a leading naturalist fears.

The new legislation, effective today, could be abused by hunters shooting deer out of season, said Ken Brynaert, executive vice-president of the Canadian Wildlife Federation.

Motorists first must notify the Ministry of Natural Resources of the kill within 48 hours and receive written permission to take the animal.

But not all reported road kills will be inspected by ministry officers.

"Someone can shoot a deer illegally, phone the ministry and say, 'I killed a deer on the road' and keep it without anyone knowing the difference," Brynaert said.

'Close eye'

The wildlife federation wants each road kill inspected at the scene by a ministry officer or local police.

While ministry officers may inspect the carcass any time after the accident, the meat can be butchered and the section where the bullet hit removed, Brynaert said.

However, Dr. Murray Smith, supervisor of wildlife services for the ministry, doesn't think the new regulation will encourage poaching.

"They still can't sell deer or moose meat and the police are going to be notified if that happens. We're going to keep a very close eye on it," Smith said.

Toronto Star (ON)
WES
NEIGHBORS, Tuesday, July 1, 1986 559 mots, p. W3

Pigeons once covered the skies

Richard Jordan

For the early settlers of Ontario, one of the most important food sources - and most persistant pests - was the passenger pigeon.

In flocks so huge they would literally cover the sky, the pigeons could strip a farmer's wheat field in minutes.

At times so many of the birds would perch in a single tree that branches would break under their weight.

One flock, observed by naturalist John James Audubon, was a mile wide and took three hours to pass, containing perhaps a billion birds.

There were more passenger pigeons in eastern North American than any other bird or animal in the world, yet within a few hundred years of the coming of the settlers, the bird was extinct.

John Mitchele of Etobicoke has one of the rare birds, stuffed and mounted by an unknown taxidermist. Acquired as a gift 40 years ago, it was on display at a recent meeting of the Etobicoke Historical Society.

Resting place

Resembling a large mourning dove, the passenger pigeon was grey in color, the male with rust-colored undersides. They nested in huge colonies in central Michigan and in the Bruce Peninsula of Ontario, and wintered in the southern United States.

During spring and fall migrations, the birds would gather by the mouths of creeks and rivers, such as the Humber and Credit. Mimico takes its name from a word in the Mississauga language meaning the resting place of the wild pigeons.

In the migration of 1830, one stream of birds passed over the town of York. Despite a law against discharging firearms within the town, observer William Dunlop recorded that "for three or four days the town resounded with one continuous roll of firing . . . the constable and police magistrate were on the alert and offenders without number were pulled up - among them were honorable members of the executive and legislative councils, crown lawyers, respectable, staid citizens and last of all, the sheriff of the county!"

Unequal battle

Eventually the constable gave up the unequal battle and open season was declared until the birds had passed.

The docile birds made easy targets. Hunters could capture them with nets or by knocking them out of trees with long sticks. A single shot from a shotgun could bring down several birds.

The pigeons were prized for the dinner table. They could be roasted over the fire or used in pot pies made in a bake kettle, a large covered pot that was placed in the embers of a fire.

The birds were also preserved for later use salted down in barrels. Once washed and soaked in water the meat added variety to a bland winter diet.

Passenger pigeon feathers lined many mattresses and the parts of the bird not used in the kitchen were used to feed hogs.

Flimsy nests

The reasons for the demise of the passenger pigeon are not known, but the popular theory of over-hunting was one factor. The birds had flimsy nests and often laid only one egg, making them vulnerable to storms and preditors. The cutting of the maple forests, where they preferred to nest, helped speed their decline.

The huge flocks simply disappeared, and by 1900 few of the birds were to be seen in the wild. The last known passenger pigeon died in captivity in the Cincinnati Zoological Gardens in 1914.

Toronto Star (ON)
FIN
LIFE, Tuesday, July 1, 1986 1104 mots, p. D2

Confusion over grocery codes causes consumer to discard food

Judy Nyman

We have this ongoing debate about yogurt and other dairy products at our house. My husband won't eat it once it's past the "best before" date on the container. I say it's usually good for a few days after that - especially if it hasn't been opened - although its nutritional value may be less. He tosses it out unopened.

Many consumers are confused by grocery product codes. Do you know the difference between "best before" and "use by" or the meaning of other dates?

Shelagh Kerr, director of scientific affairs for the Grocery Products Manufacturers of Canada, says products with a life expectancy of 90 days or less must have a "best before" date under regulations of the federal Food and Drug Act.

Special storage conditions to maintain peak quality up to that date, such as "keep refrigerated" for milk, must also be on the label.

"Best before" refers to the time during which a product stored under proper conditions will retain its wholesomeness, taste and nutritional value. When the date passes, food may still be sold or consumed safely, but may have deteriorated in quality.

However, once you break the seal or open the package, the "best before" date no longer applies.

Foods packaged in-store, such as fresh fruits and vegetables and fresh or previously frozen meat, do not require dates because you can see the contents. But fresh or previously frozen protein products must have a "packaged" date to tell you how old the food is; information that's only useful if you know how long it should last.

"Use by" or an expiry date appears on products such as yeast, infant formula and Grade A eggs, reflecting the manufacturer's estimate of when they will lose their effectiveness. Again, the product may still be effective after that date but it is not guaranteed.

Non-perishable foods such as canned, bottled or dry goods are dated with a manufacturer's code which is useful for rotation of stock and in recall situations. Don't bother trying to figure it out because the shelf life of such products is almost indeterminable so it's highly unlikely they will ever go bad, Kerr says.

"Display until" or "sell by" is used occasionally in addition to "best before" on bakery products, cold cuts and fruit juices. It's just a further assurance of freshness.

Product dates start with the year, when necessary, followed by the month and day. The bilingual abbreviations developed by the federal government are:

JA - January; FE - February; MR - March; AL - April; MA - May; JN - June; JL - July; AU - August; SE - September; OC - October; NO - November; and DE - December.

"Product dates protect against buying day-old bread, milk on the verge of turning sour or mild cheese on its way to tangy old. "But no matter how much effort a manufacturer or retailer puts into a dating system, it's every shopper's responsibility to make sure perishables are stored and handled so they are safe, fresh, nutritious and tasty when served," Kerr says. Improved skills rescue boaters

Of the 13 million Canadians who will go boating this year, about 9,000 will have to be rescued unless they do something to improve their prudence and skills on the water, the Canada Safety Council warns.

At least 700 Canadians die each year as a result of water-related accidents along the 60,000 kilometres (37,282 miles) of coast and 750,000 square kilometres (289,575 square miles) of freshwater lakes and rivers in this country.

The council recommends that all boat drivers take a course to learn learn what equipment to carry, how to use charts, tide and current tables, lifesaving equipment, signals, boating laws, knots and anchoring, basic maintenance and how to contact marine weather and emergency services. Today marks the start of the council's 19th annual national safe boating week. Here are some pointers to help you steer clean of an accident this summer: * All boats must have one approved lifejacket for each person on board, two oars and a bailer. Depending on boat size, you may also need a fire extinguisher, flares, horn, lifesaving cushion, anchor and rope. * Half of all boating accidents are alcohol-related. It's equally dangerous - and illegal - to drink and drive a boat as a car. * Never exceed the maximum capacity (of weight or people) shown on the boat's capacity plate. * About 80 per cent of the people who drown in boating accidents were not wearing a lifejacket. Children and weak swimmers should wear their lifejackets at all times and others when water conditions warrant. * Leave word with someone on shore where you plan to go and your expected time of return. Head for shore immediately if a storm threatens. * Join a boat club to keep up to date with changes in regulations and other safe boating information. While most of these precautions are common sense, knowing them and practising them are two different things. Water can be a fun environment if treated with respect. But it can spell disaster if taken for granted. Getting married to cost more

The cost of getting married and dying goes up today for the first time in six years.

Birth certificates will still be $5, advises the registrar general of the provincial ministry of consumer and commercial relations, but death and marriage certificates will rise from $5 to $10 and changing information on earlier registrations goes from $5 to $15. Registration of births, deaths and marriages within one year of the event will still be free, but late registration goes from $5 to $15. Marriage licence and civil marriage ceremonies will each increase to $35 from $20. Battery shaver works in shower

I tried it and I liked it, but. . . .

The new Bathing Beauty Bikini Shaver from Clairol, a battery-powered shaver for the sink or shower, is novel in that it works like an electric shaver but can be used with water and shaving cream or soap.

One drawback is the size of the head. It is so small that it shaves only a tiny area at a time and therefore takes longer to cover larger areas such as legs. While it does a good job on the bikini line and legs, it's a little difficult to use on underarms because of the shape of its head.

It cleans well and otherwise performs as described. But for about $20, it doesn't offer much improvement over a blade razor, although I didn't end up with as many nicks or cuts as I usually do with blades.

Toronto Star (ON)
EAS
NEIGHBORS, Tuesday, July 1, 1986 267 mots, p. E11

Scarborough teacher cooks up English lessons

Marianne Steeves Toronto Star

Susan Jay's adult English class really cooks.

The Scarborough teacher uses recipes and cooking classes to help teach English as a second language.

The students at the Adult Learning Centre at Lord Roberts School share their favorite dishes at the class's annual buffet and Jay prints the students' recipes in the school paper.

Finally, inspired by all the recipe-swapping, Jay decided to put her love of food to work and write a cookbook.

With Anne Charles, Peggy Lockie and Judy Parker, Jay wrote and pubished The Beaches Cookbook.

Though the cookbook may be dedicated to the Beaches, it was Scarborough's adult class members who became Jay's test tasters. Some of the students offered recipes.

"I didn't ask the students for recipes because many are passed down from generation to generation and it just wouldn't be fair," Jay says.

But her cookbook is filled with the same multicultural flavor of her class.

From pasta and caviar to couscous (a North African stew) to Danforth Greek salad, The Beaches Cookbook is filled with recipes for the adventurous cook.

It isn't a book for "meat-and-potatoes" people who fear trying new dishes.

Jay and her co-writers tested all the recipes, making them simple enough for even novice chefs to follow.

"We'd rewrite a recipe twice. If by the second time we couldn't follow it easily, we excluded it," she says.

Using illustrations by Steve Hoselton, Jay and her co-authors designed, pieced together and published the book. They printed 500 copies, selling them in stores in the Beaches. The book has gone into a second printing.

Toronto Star (ON)
FIN
FOOD, Wednesday, July 2, 1986 749 mots, p. D3

Beware: Code dates don't guarantee meat's fresh

David Brown

Quite often, problems I'm consulted on have very easy answers.

In one case, a butcher shop was experiencing excessive spoilage in its fresh meat service counter. When I arrived, the problem was obvious: A slow gas leak in the refrigeration system was causing a temperature 15 degrees F higher than required.

Meats are highly perishable. They should be put under proper refrigeration as quickly as possible after purchase. Otherwise, they deteriorate rapidly, especially in warm summer weather. Wrap them air tight to prevent drying out and freezer burn. Your refrigerator temperature should be just above the freezing point (33 to 36 degrees F) to minimize bacterial growth. Frozen meats properly wrapped and quickly frozen will keep for several months. Fresh meats will not. Freeze your meats if you plan to store them for longer than indicated in the table below:

Maximum Refrigerator

Storage Time Ground meats ... 1 day Stew cuts, chops, steaks ... 2 days Poultry ... 2 days Roasts ... 2 days Cooked meats ... 5 days

You will notice that most other literature suggests longer storage times are possible. They are assuming a freshly prepared product. And this is where the controversy comes in.

All fresh and prepared meat products are required by law to have code dates on their packages, to let consumers know how fresh the contents are.

For fresh meats and other meat products packaged at the retail level, the code date is when the product was packaged - which is not necessarily the original preparation date.

So you could buy a chicken July 5, with that date on the package, which was actually killed June 30, shipped to the retailer July 1, originally packaged by that retailer July 2 and repackaged by him July 5. Obviously, this chicken will not keep as well as the chicken killed July 4 and shipped, packaged and sold on July 5.

Consumer and Corporate Affairs Canada is trying to find a solution to this problem and also ensure that retailers do not prepare items one day and use the next day's code date on them. There are several ways you can overcome this problem in the meantime: * Buy meat coded on the date of purchase. * Avoid buying meat that has a "tired" or off-color look to it. * Be aware that much of the meat in a retail counter on a Monday will be left over from the previous Saturday. * If in doubt about a product's freshness, don't buy it. It isn't worth the risk of getting sick. * Do not throw out meats that are of inferior freshness and quality. Wrap them tightly, freeze them and return them for credit to your retailer on your next shopping trip. Your complaints will be taken seriously by the conscientious retailer and will encourage him to do better in the future.

All prepared meat products (bacon, wieners, etc.) packaged at wholesale level have "best before" dates. Often, nothing is wrong with the product after that date and retailers are not forced to take these products off their shelves. However, my feelng is that the code date has been put there for a reason and I don't need to take chances with my health.

The most common retail practice concerning meat packages with expired code dates and broken vacuum seals is to repackage the meat as store-packaged bulk products and sell them at reduced prices. Other retailers reduce package prices at, or immediately following, the expiry of the code date. (Large retailers can often get deals on products that are "soon to be outdated" and are backlogged at a supplier's plant and pass these on to consumers.)

Some retailers ignore code dates altogether and sell products months out of date. The most dishonest retailers remove expired code dates with a solvent and sell the product as being current. Always look for a current code date! Here are some tips on frozen meats: * It is safe to refreeze meat only if there are still ice crystals on it. * Red meat can be cooked straight from the freezer. Allow for a longer cooking time. With roasts, use a lower heat to avoid burning the exterior. * Poultry should be thawed in the refrigerator in its original wrapping. Allow 6 to 8 hours per pound, depending on exposed surface area. * Use meats as soon as possible after thawing. * David Brown is president of Meat Consultants International Inc. Write to him c/o The Food Section, Toronto Star, One Yonge St., Toronto M5E 1E6.

Toronto Star (ON)
FIN
FOOD, Wednesday, July 2, 1986 509 mots, p. D9

Home delivery from market extends as far as the Arctic

(CP)

ALMONTE, ONTARIO - ALMONTE (CP) - When Joanne Bruyere answers the phone at Fraser's Meat Market in this Ottawa Valley town, she never knows whether the order will be from down the street or from 2,900 kilometres away - in Frobisher Bay, N.W.T.

Distance doesn't matter. Fraser's Meat Market advertises home delivery and that's what customers get.

Orders from the Baffin Island communities of Frobisher Bay or Cape Dorset, 400 kilometres (240 miles) to the west, get the same attention from Joanne and her husband, Denis, as do those from those living close to the store.

Almonte food orders are delivered in a refrigerated van. Arctic residents get theirs in a Bradley First Air 727 jet and take them home from the airport.

Since last December, First Air has been flying from Ottawa to Frobisher Bay three times a week and twice a week to Cape Dorset.

Orders flown to residents in Baffin Island have increased from one a week for one family - the Bruyeres inherited that client from the store's previous owner - to 27 weekly orders, and another 25 twice a month, to a total of 52 families.

Personal service

The intuitive entrepreneurial spirit lies behind the Bruyeres' success.

After taking over the business, Joanne, 27, and husband Denis, 37, a former real estate salesman, flew to Frobisher Bay in March to tell local residents about the kind of personal service their firm offers.

The 52 families have found they save about 20 per cent on their food bills by ordering from Almonte rather than dealing with the local Hudson's Bay store. Even with a freight charge of 77 cents on every pound of food flown in, they're paying about half the price for meat sold there, says Joanne.

In Frobisher Bay, frozen beef roasts cost about $11 a pound. Custom-cut, fresh roasts from Fraser's cost residents there about $4.80 a pound.

The savings aren't as great on potatoes, Joanne admits. The original cost of $1.39 for a 10-pound bag is inflated by a charge of $7.70 for freight. But the total of $9.09 is still cheaper than $12 at the Frobisher Bay store.

Strawberry plants

Joanne and Denis have even filled an order for a Scotch pine Christmas tree and, more recently, a flat of 12 strawberry plants. The fact that Baffin Island is above the tree line explains the special request for a tree last December, says Joanne. "And we understand the customer who wants the strawberry plants has a new greenhouse."

In Cape Dorset, Eileen Rusenstrom now gets all the fresh meat and produce she serves at the Kingnait Hotel from Fraser's - much to the delight of local residents tired of a diet of frozen or canned foods.

"They love to find things like fresh Brussels sprouts on the menu," Rusenstrom says.

Family orders average about $200 each, although they can run as high as $700 when a half side of beef or frozen lobster tails are included.

Toronto Star (ON)
FIN
FOOD, Wednesday, July 2, 1986 924 mots, p. D4

Restrictive food laws put a crimp in chefs' styles

David Kingsmill Star food writer

When Philippe Jeanty shakes his head of flaming red hair, you don't know whether it's because he's pleased or displeased with the general state of affairs. You have to wait until he talks to know. But when he talks about California food laws, he is displeased.

You see, wild guinea hens roar around the grounds of Domaine Chandon in the Napa Valley, where Jeanty dons his chef's hat. But he can't cook those hens. He can't cook the deer in the hills behind the vineyard. He can't even shoot bears at the dump and stew them.

Sound familiar?

The game laws of California are very much like they are here - except that as of this weekend, you will be able to keep what your car hits on the highways if you report the kill to the Ministry of Natural Resources. But the change in law is not going to feed the province better: You can't sell or serve true wild game.

Farm-raised venison

Not being able to cook game and wild birds takes away half Jeanty's repertoire from his native Champagne region. If he wants to, he can buy venison raised on a game farm. He doesn't want to.

Just south of the Napa Valley, chef Jeremiah Tower sits in his San Francisco restaurant, Stars, also shaking his head. He can get free-range chickens - real free-range chickens where the birds peck out an existence on the grain thrown them in the barnyard of a farm he found in the hills. But although grain-fed chicken is preferable as far as taste is concerned, California law insists they all be processed the same way for health reasons. The result is a chicken that has been scalded beyond much taste. There's no air-chilling in California to preserve the epidermis and the taste.

This is what makes Tower shake his head. He hesitates to serve chicken because he knows it can't be first-rate. But he does, because the public wants chicken even if they don't know what better-tasting birds are like. It's something that has bothered him enough to start a lobby to change the regulations.

(This is not the case in Toronto. Air-chilled, non-scalded, better-tasting birds are processed here and available at Stork and Sons on Queen St. W. and at kosher butcher shops in the city. In this case, at least, our product is better than California's.)

Farther south, in Beverly Hills, chef Wolfgang Puck doesn't shake his head. He just makes a decision for his restaurant, Spago, and defends it with a pleasant banter that is all his. You will not find a single steak dish on his menu. Beef is just not good enough. It's boring, not aged correctly and inconsistent in quality. He had steak on the menu once, years ago. But it pained him too much to see people coming into his restaurant for something they could get anywhere else, he told me.

Across the continent, in New York, the mid-Atlantic and New England states, the well-aged steak is making a big comeback. Restaurants are hanging their own beef, or finding small butchers with the right coolers to hang it for as much as eight weeks. The restaurants can afford the loss in weight and edible meat that results with long aging because they pass on the enormous costs to the customers, who are happily paying $25 for a good T-bone.

Lamb a favorite

But a beef dish has made it on to the menu of Puck's other southern California restaurant, Chinois, in Santa Monica, although at $25 a plate it does not exactly beg people to order it. It's a dish of thinly sliced "Szechuan beef" charcoal-grilled and served with hot chili oil and cilantro. In this form, it is hardly a plain steak dinner.

In California, the red meat of choice is lamb. Puck has his own farm, where baby lambs are raised exclusively for the restaurant, where he grills the lamb lovingly over mesquite until it's medium-rare pink, sliced and fanned over the huge plate. At Chinois, it's done Mongolian style with braised baby red leaf endive and served in a spicy green herb sauce.

At Rosalie's in San Francisco, lamb becomes a sausage served with goat cheese polenta or a grilled loin of lamb with spinach and wild mushrooms.

At Chez Panisse in Berkeley, it sometimes arrives in a salad or as a roast main course served with chanterelles, turnips and turnip greens.

Grilled, spitted, roasted and sausaged duck is also big. But if any aspect of a restaurant dish could be described as definitive Californian, it would be the baby vegetables. Nothing gets Puck more excited than eggplants the size of your thumb, little carrots with the greens still on, minute zucchini, tiny tomatoes . . . . First-rate kitchens once had to cut vegetables into uniform sizes and shapes; now the work is done by nature. Plant a carrot seed and take it out of the ground six seconds later. Well, just about. What you have is a tiny, brilliant orange, expensive carrot that should be cooked through for maximum taste, not to the tender-crisp state we have come to expect for vegetables. They are cropping up, so to speak, in Metro restaurants and for good reason. They are all tiny, perfect specimens to be admired both for their extraordinary looks and because they are delicious, single bites of flavor. * Next week, a look at Wolfgang Puck, and the younger chefs who call him the father of California cuisine.

Toronto Star (ON)
FIN
NEWS, Wednesday, July 2, 1986 380 mots, p. A8

B.C. faces civil service walkout

(CP)

VICTORIA, B.C. - VICTORIA (CP) - Some of British Columbia's 30,000 government employees plan to strike tomorrow, in what eventually could develop into a full-scale walkout.

Contract talks broke down yesterday, when government negotiators walked out after the B.C. Government Employees Union presented a proposal. The two sides are split on the formula for wage increases based on productivity.

Union president John Shields said administrative workers would be the first to strike, gradually followed by other union members until all were out, in about three weeks. But the government's chief negotiator, Bob Plecas, said he is optimistic that a settlement can be reached. Police kill man, 41 in his Halifax house

HALIFAX (CP) - City police shot a 41-year-old man to death early today after he apparently went berserk in a home in central Halifax. Police said the man began throwing garbage out of his house about 3 a.m. When police arrived he claimed to have knives and guns. Two officers entered the home and a single gunshot was heard seconds later. Gainers striker charged after arrow hits guard

EDMONTON (CP) - Police have charged a man in connection with an incident at the Gainers Inc. meat-packing plant last week in which an exploding arrow bounced off a security guard's helmet. Joseph Bielli, 43, has been charged with conspiracy. He was to appear in provincial court today. The arrow was implanted with a .22-calibre bullet. The guard wasn't injured. Top judge's son, 22 killed in bike crash

OTTAWA (CP) - Police are probing a motorcycle accident that killed Joseph Jerome, whose father James, is associate chief justice of the Federal Court of Canada and a former House of Commons Speaker. Jerome, 22, had the accident early yesterday on the approach to a bridge linking Ottawa and Hull, Que. Woman, 22, charged in daughter's slaying

MONTREAL (CP) - A woman has been charged with first-degree murder in the stabbing death of her 3-year-old daughter. Line Bolduc, 22, of Montreal did not enter a plea at her arraignment. Manitoba to appeal $2.1 million judgment

WINNIPEG (CP) - Manitoba has filed notice that it will appeal a $2.1 million award to a man who was left a paraplegic in a car accident 10 years ago.

Toronto Star (ON)
FIN
FOOD, Wednesday, July 2, 1986 778 mots, p. D11

Lush sun-ripened vegetables bring flavor to summer meals

The summer garden is lush, with its vegetables brought to a fresh sweetness by the dazzling summer sun. Although impostors are available all year long, only with the summer harvest do the warm vine-ripened tomatoes taste real, and the zucchini, peppers, eggplant and corn give up their intense sun-created flavor. Tri-color Vegetable Casserole 4 strips thick bacon, diced 1 zucchini, diced 1 green pepper, diced 1 red pepper, diced 2 cups corn kernels, cut from cob 4 plum tomatoes, peeled, seeded and diced

1/2 tsp granulated sugar salt and freshly ground pepper to taste

1/2 cup shredded Cheddar cheese 2 tbsp butter, melted

1/2 cup plain bread crumbs Heat skillet and cook bacon until crisp. Remove bacon and set aside. In bacon fat, stir-fry zucchini and green and red peppers for 3 minutes. Add corn kernels and stir-fry 1 minute. Add tomato, sugar and salt and pepper. Cook 2 additional minutes. Drain off liquid. Place mixture in a buttered baking dish and sprinkle with shredded cheese and reserved bacon. Combine butter and bread crumbs; sprinkle on top. Bake in a 350 degree F. oven for 20 minutes. Grilled Red Pepper Soup 4 large red peppers 3 potatoes, peeled and cubed 1 small onion, sliced 2 tbsp chopped fresh cilantro 1 bay leaf 3 cups chicken stock

salt and pepper to taste

Grill peppers under broiler, turning frequently with tongs, until blisters form and peppers are completely charred. Place in a brown paper bag and secure top. Set aside for 15 minutes. Remove peppers and slip off skins and remove seeds. Cook potatoes, onion, cilantro and bay leaf in chicken stock until potato is tender. Drain vegetables, reserving stock; discard bay leaf. Pure peppers and vegetables in food processor. Return to chicken stock and season with salt and pepper. Garnish with fresh cilantro. Serve hot or cold. Makes 4 servings. Tomato Flan Tex-Mex Style 2 large tomatoes, sliced 1/2-inch thick

1/4 cup minced onion 1 4-oz can green chili peppers, chopped 3 eggs 1 cup half-and-half cream salt and pepper to taste 1 cup sour cream

1/2 cup shredded cheddar cheese

1/4 cup chopped scallions If tomatoes are very juicy, pat dry with paper towel. Layer tomatoes in a buttered 9-inch pie pan and sprinkle with onions and chili peppers. Combine eggs, half-and-half and salt and pepper and pour over tomatoes. Bake in a 450-degree F. oven for 10 minutes. Lower temperature to 350 degrees and cook an additional 30 to 35 minutes, or until custard is set. Top with sour cream, cheese and scallions. Makes 6 servings. Curried Eggplant And Zucchini 2 tbsp olive oil 1 onion, chopped 2 cloves garlic, minced 1 tsp curry powder, or to taste

1/4 tsp cayenne pepper 1 1/2 lbs eggplant, diced 1 zucchini, diced 2 cups chopped fresh tomatoes 2 tbsp fresh parsley

salt and freshly ground pepper to taste In a large skillet, heat olive oil and saut onion and garlic 3 minutes, taking care not to burn them. Add curry powder and cayenne pepper and cook another minute. Stir in eggplant, zucchini, tomatoes and parsley. Stir well, lower heat, cover and simmer 20 minutes, stirring occasionally. Season with salt and pepper. Makes 6 servings. Corn On The Cob On The Grill 6 ears corn 6 tbsp butter, softened

salt and pepper to taste Carefully pull back the husks, taking care not to break them off. Remove all the silk. Rub each ear with 1 tablespoon butter and sprinkle with salt and pepper. Pull husk back and tie securely with wire. Place ears over a moderate fire for about 10 minutes, turning once or twice. Makes 6 servings. Zucchini With Olive Spread And Goat Cheese 4 long zucchini, about 2 inches thick

1/4 cup capers, rinsed 1 2-oz can anchovies, drained 1 6 3/4-oz can white meat tuna, drained 1 clove garlic

1/2 cup (about 36) black, oil-cured Italian olives, pitted 3 tbsp lemon juice cup olive oil dash Tabasco

1/4 lb goat cheese

thin slivers of red pepper

Wash zucchini and cut into 1 1/4-inch slices. Steam for 2 minutes.

Place capers, anchovies, tuna, garlic, olives and lemon juice in food processor bowl. Pure, using on/off motion, but do not liquefy. With motor running, add olive oil, a drop at a time, until mixture thickens, then add oil in a steady stream. Season with Tabasco. To serve, spread a zucchini round with olive mixture and place a small slice of goat cheese on top. Garnish with a thin sliver of red pepper. Makes 24 appetizer servings.

Toronto Star (ON)
FIN
LIFE, Thursday, July 3, 1986 644 mots, p. B2

Actress creates own style

Ellen Bot

"I don't care about what designers say," says award-winning actress Marilyn Lightstone. "I don't want to look like everyone else. I think that style is a matter of the way that you feel about yourself."

Eclectic Lightstone, whose honors include an ACTRA award for best film actress for her performance in Lies My Father Told Me and a best actress award from the Moscow International Film Festival for her performance in The Tin Flute, moved six years ago to Los Angeles, where she is creating voices for TV animation series including Dennis The Menace and Go-Bots. Lightstone's acting credits include a role in last year's Los Angeles production of Tamara, which was produced by her longtime love, CITY-TV president Moses Znaimer, and a lead in The Dybbuk, which played in Toronto, Winnipeg, Montreal, Ottawa, Niagara-on-the-Lake and Los Angeles.

In Toronto recently to visit Znaimer, Lightstone discussed her attitudes toward style. Here are her fashion and beauty philosophies:

Skin care: "People who live in California don't sit in the sun. Tanning is only something that the tourists do." Aside from driving around Los Angeles in her sporty convertible, Lightstone stays clear of the sun. "I hate anointing myself with oils. Since I only tan my legs, I don't use sunscreen."

In Toronto, she entrusts her skin to Soviet-trained specialist Larisa Sheinin of Skin Care by Larisa on Bloor St. W. When she's relaxing at home, Lightstone steams her face with a hot wash cloth and applies toner, neck cream, eye cream and moisturizer by Sothy or Carol Frank.

Makeup: "I don't like to wear lipstick because when I meet the people that I really love, I want to give them a big kiss. I don't want to be constantly repairing my lipstick."

Lightstone says that she uses less makeup than she used to. "When I'm out, I don't want to fuss about my makeup. I'm too busy having a good time."

Hair care: She has no immediate plans to cover her gray. "I like my gray hairs right now. I hope they grow in a dramatic streak or two."

Every four or five months Lightstone gets her split ends trimmed at Le Salon Hairstyling on Bloor St. W. "I went to a hairdresser in Los Angeles but I wasn't happy with the way that my hair was cut. Now I wait until I return to Toronto. My hairdresser, Mario Lagrotto, has been trimming my hair for 14 years. I followed him when he switched salons."

Fashion: "I don't care if someone remembers my dress from the last party," says Lightstone. "I think it's kind of sick to spend a lot of money on clothes unless you're a princess." In Los Angeles, she buys sportswear on sale at department stores including Bullock's, Robinson's and Neiman-Marcus.

Lightstone says she sometimes discovers dresses at second-hand clothing shops, including Toronto's Divine Decadence and Repeat Performance and at a store in Los Angeles called Victorian Garden. "I always used to wear Victorian clothes before they became fashionable. Now that they have become more popular, I don't wear them as often."

Fitness: Lightstone learned about the advantages of exercise when she attended the National Theatre School in Montreal. "Exercise was part of our training. We did gymnastics, jazz, modern dance and fencing for poise and body control."

Aside from swimming two or three times a week, Lightstone has recently relaxed her attitude towards fitness. "When I did Tamara in Los Angeles, I ran up 24 flights of concrete stairs every performance. It was good aerobically but bad for my knees and tailbone." After Tamara's run ended, Lightstone had the high heels on her shoes and boots shortened by a shoemaker.

Diet: Lightstone, who is 5 feet, 5 1/2 inches tall and weighs "too much," rarely eats meat except for occasional splurges on Swiss Chalet spare ribs.

Toronto Star (ON)
FIN
ENTERTAINMENT, Friday, July 4, 1986 962 mots, p. D18

Delectable Peking duck a Champion gong show

Peeter Tammearu

Life would be so much simpler if I knew what I wanted to eat tomorrow, but usually I'm too busily obsessed finding what I want today. This means much scurrying from place to place and last-minute regrets that I didn't make reservations.

As a result, people like me don't eat Peking duck very often. It's available at a great number of restaurants in the city - true - but, in most of them, it's only offered to sensible, organized folks who know to phone and order it a day in advance.

Fortunately for the rest of us, Champion House can supply wonderful Peking duck without advance notice, should a truculent tummy demand it. (Except on Tuesdays. But then the world is not a perfect place.)

There are two rooms, both narrow and crammed, with small tables crowded together. How the waiters (and there are plenty of them, which makes for very nice service) manage to make it through the nonexistent aisles we'll never know.

It's really quite comfortable, though, and the tables are set with nice linen tablecloths and napkins. In contrast, the walls are covered with a decade's accumulated graffiti: Patrons were once encouraged to scrawl their autographs and comments on the walls, though now there's little space left.

Peking duck is the house specialty (though there's also an extensive menu of Northern Chinese cuisine). And every time a duck is brought out (which is often), someone hits a little gong to mark the occasion.

Peking duck is a special event and worthy of ceremony. The dish originated in Mongolia and was brought to Peking by the Ming emperors. The imperial recipe (some 15,000 words long) included instructions on everything from building and firing the oven to breeding, feeding, pampering and killing the ducks - and probably a few words on roasting them, too.

Champion House offers a two-course ($21.95) meal and four-course version ($23.95) that is like a small banquet. Understandably, there is sometimes a bit of a wait, sometimes not. (The menu warns you to allow half an hour, but ours didn't take that long.)

To occupy the interval, we ordered an appetizer of cold, salted jellyfish ($7.95) - strips of which are mixed with threads of scallion and dressed with an acidic, sugary vinaigrette that makes a nice, piquant beginning to a meal.

Jellyfish, by the way, tastes much nicer than it sounds: It's not fishy at all. Cut into long, thin strips that resemble flat noodles, it has a rubbery, crunchy texture, a little like pickled cabbage.

Warning: Don't order a bunch of supplementary dishes. At the end of our meal - just jellyfish, one four-course duck and steamed rice - all four of us (none of us a picky eater, nor anyone absolutely ravenous) felt completely satisfied and there were even a few morsels left on the table.

The most important aspect of Peking duck is the crispy skin that makes up the first course. This is what requires the elaborate preparation. First, one must pump air between the skin and the flesh of the duck - to release the fat while roasting.

Then the duck must be scalded with boiling water - to blanch the skin - and be hung up to dry in a cool, airy place for several hours. Then the duck is painted with a mixture of sugar and soy, allowed to dry again, then repainted a few more times before roasting.

When the gong sounds, a trolley is wheeled to the table and a chef, armed with a great cleaver, presents a beautiful, glistening, brown bird and quickly slices off the sleekly fatty, crisp, crackling skin. He presents these (and the head!) on a platter and wheels the bird away.

You unfold one of the accompanying steamed pancakes, smear it with a bit of the dusky sauce that blends the tart fruitiness of plums with the dark, molasses-y flavor of hoisin. In this, you roll up a voluptuous fragment of duck with a length of sharp green onion. And bite.

There is richness bordering on the fantastic, a lewd sensation that makes the mouth delirious. And yet, somehow the duck and the onion are in a perfect balance of bright and dark, fat and crispness, that is echoed nicely by the high and low notes of the sauce.

The next two courses arrive together and also have a nice symmetry. One is a cold salad of boneless pieces of duck meat with some shredded carrot and celery and transparent, gelatinous, agar-agar noodles - in a peppery, neon-bright, sweet and sour sauce.

The other is bony bits of dark meat, stewed in a dark bean sauce scented with the pungent, licorice flavor of anise. Each in its own way has a very pronounced, spicy taste, so plain steamed rice is a necessity.

The culmination of the meal has an elegant efficiency to it. The duck has already provided so much, but still absolutely nothing is wasted: The carcass is boiled into a wonderfully simple soup with pale clouds of bean curd and limp leaves of Chinese cabbage - so soothing and sensible after all these exciting flavors.

This is the place we'll eat our duck. It's wonderful, and why should we wait a day to have it somewhere else? Best of all, with one beer each, dinner for the four of us cost $51.85, including tax and tip.

- Peeter Tammearu Champion House 478 Dundas St.W. 977-8282 Northern Chinses cuisine; seats 120; entrees $7-$24, open Mondays noon-10p.m., Wednesdays, Thursdays and Sundays to 11 p.m., Fridays and Saturdays to 11.30 p.m., closed Tuesdays; licensed; no whhelchair access; reservation accepted on weekdays; takes Visa and MasterCard.

Toronto Star (ON)
FIN
ENTERTAINMENT, Friday, July 4, 1986 1807 mots, p. D12

Expo beginning to feel like folkie's home

Craig MacInnis Toronto Star

Nothing was going to stop Colleen Peterson from playing Expo '86.

"I called them and said: 'You need me, and I want to play.' I ended up doing two weeks at their Folk Life Pavilion."

Call it historical destiny.

The veteran singer's first-ever professional gig was 19 years ago at Expo '67 as a junior partner in Three's A Crowd, the seminal Canadian folk trio that also launched the career of one Bruce Cockburn.

It was an era of heady promise for Peterson, who would later garner solid notices as a country-folk artist with her band CP Rail. Her 1976 album, Beginning To Feel Like Home, was touted as a major debut by one of Canada's burgeoning singer/songwriters. Another LP followed, and then . . . nothing.

So what happened?

"I'm still working on new record deals," she said this week, while preparing for a homecoming appearance at Harborfront's Molson New Country Weekend on Saturday afternoon. (The Friday-Sunday bill includes Johnny MacLeod, Prairie Oyster, Joanne Mackell, Murray McLauchlan and Handsome Ned).

"Every time I get close to signing a contract, the company president seems to leave," she sighed.

Even during the low points, Peterson has not been without work. Living in Nashville the past seven years, the Peterborough native has continued writing songs under a publishing arrangement with Warner Brothers, and was also out on the road in the early '80s as a back-up singer for the Charlie Daniels Band.

She's lately branched out into commercial jingles (her keening voice will be heard later this year touting the automotive wonders of Chevrolet), but Peterson gives the impression she'd rather be back in the concert saddle.

"I've sort of come home to regroup a little bit," says the 35-year-old, who will also play Mariposa Folk Festival and the Horseshoe Tavern, before heading back to the States.

"I'm just going to look around. I always come back for influences from Canada and take them home with me."

She has nothing but praise for the new, revisionist wing of Canadian country music, led by the likes of Joanne Mackell and K.D. Lang. "K.D. Lang is a real entertainer. I wish I had half the energy she has in her little finger." * The fog rolls on: "The wife's having a baby any moment and here I am going out on the road again," says a stir-crazy Roger Earle, on the phone from his Long Island residence. "Bloody typical, isn't it?"

Following a three-year hiatus, reconstituted British-American blues rockers Foghat have launched a comeback tour that brings them to Rock 'N' Roll Heaven (88 Bloor St. E.) Wednesday night.

Earle, the mischievous drummer and bandleader, says the quartet decided to call it quits when singer/guitarist Lonesome Dave moved back to England three years ago complaining of road-weariness.

"We all wanted to go home, to see our families and watch our kids grow up," says Earle, who first came to prominence in the late '60s with British blues warhorse, Savoy Brown. "Well, after about 2 1/2 years of hanging around the house, I'd had enough fishing and enough of the kids."

Lonesome Dave was still bridling at a reunion, so Earle recruited guitarist E.J. Burgeson to fill in, along with old Foghat regulars Eric Courtwright and Craig MacGregor.

At first, they began touring as The Knee Tremblers. "It's an English slang term for copulating in the upright position," explains Earle. They dumped the new moniker about six weeks ago, "after it became clear that everyone was calling us Foghat whether we wanted them to or not."

Earle says the group has written a lot of new material, but will undoubtedly trot out old standards such as "Slow Ride," "Honey Hush," and "Fool For The City."

"The basic Foghat song never changes," he philosophizes. "Basically, they're about sex - although we do have one on the subject of prisoner reform." We can hardly wait. * Juice Newton prides herself on patience, although it seemed to be wearing a little thin around the edges when she called in earlier this week.

"It's as if someone were saying to me: 'You can only eat one kind of food.' I bridle at that. It makes me feel uncomfortable when people try to force me into being creative in only one area."

Newton was the doe-eyed queen of country/pop crossover in the early '80s, scoring with a string of hits including "Queen Of Hearts," "Angel Of The Morning," "Love's Been A Little Bit Hard On Me" and "The Sweetest Thing."

The Virginia-born songstress, at Ontario Place Forum Wednesday with Valdy, hasn't had a mainstream hit in several years, although she continues to dominate the country charts with three Top 10 singles in the past six months.

"An artist like myself who has cross-over potential has to have the ability to be patient. Radio, like everything, goes in phases - and they're not really cultivating the cross-over artists the way they were five years ago. I find it restricting."

However, she admits the downturn in the crossover market has certain advantages. For one thing, when she went to record her latest album, Old Flame, she was able to do so without worrying about pop-ish embellishments. "There was no reason for our production to be as elaborate as, say, U2 or The Thompson Twins. Even if we produced a record that had those elements in it, I already know it wouldn't be accepted, so there was no reason to go through the exercise." * Shadow boxing: It can get quite messy, trying to pigeon-hole a band whose influences run the gamut from Ornette Coleman and Don Cherry to Peter Gabriel and Kate Bush to Muddy Waters and Elmore James.

"At certain concerts, people don't know what to make of us at all," admits singer-guitarist E.G. Stinson, who leads his California-based sextet, Shadowfax, into Roy Thomson Hall Saturday night, on a Windham Hill record label double-bill with guitarist Michael Hedges.

Even the great jazz critic Leonard Feather was handcuffed by the group's polyglot textures: "What are the elements that characterize the sound of Shadowfax? American, African, Indian, Chinese, Japanese, European? All these and more," he wrote.

Feather, like many people, is fairly obsessed with defining the group's sound; an exercise, says Stinson, that is fruitless. Listeners, he reasons, can only absorb so much, anyway.

"Feather's a hard-core jazzman and he didn't see the jazz in us as much as other people do. But then, other people don't see the rock . . ."

Formed in the Chicago area in '72, the group's personnel was drawn from the ranks of several South Side blues bands.

"From the time we got together, we'd be constantly listening to music from every exotic source we could get our hands on," says Stinson. "The influences weren't immediate, but after a number of years, they started to resurface in the compositions we were writing."

Windham Hill Records, the prestigious independent label with a commitment to "artistic excellence," signed the group in 1982. That, in itself, helped raise the band's flagging commercial fortunes.

"We had broken up for a couple of years in the late '70s because it was impossible to get through the maze of the commercial record industry," says Stinson.

"When we joined Windham Hill, people immediately started buying our records because we were on Windham Hill. Without them, I don't know how it would have turned out."

Stinson says the group's fifth and latest album, Too Far To Whisper, sold 70,000 "even before it was released, which tells us that we're doing something right."

Too Far is a compelling tapestry of painterly virtuosity and arcane effects, held aloft on a rich cloud of violins, steel drums, lyricons, flutes, gongs and synthesizers.

But never mind. There's no point trying to describe it, as Stinson points out with an anecdote. "Usually when we play, people will listen for about an hour to this music with African, Indian, classical, and jazz influences. Then, for an encore, we'll go and do a straight-ahead Chicago blues number. It really gets 'em." * Liver-Aid: The Canadian Liver Foundation is sponsoring "The Winning Circle," a two-day rock show at Lamport Stadium, July 19 and 20, to help finance liver research and heighten public awareness to organ donations.

"We decided we really had to do something to bring the topic out in the open," says Douglas Kincaid, the foundation's executive director.

Cynics might charge that certain hard-partying rock bands are themselves prime candidates for liver-related ailments.

Says Kincaid: "I suspect some of them have got rotten livers, but anyhow, that's not for me to judge."

Opening day features a mainly heavy-metal roster including Motorhead, Santers, Coney Hatch, Just Alice, and Frankie Venom And The Vipers. Day Two runs a more eclectic range, with The Box, Images In Vogue, Dutch Mason Blues Band, Rick Derringer, FM and others.

Tickets cost $15 a day, and are on sale at BASS outlets. About $3 of each ticket will go toward the Canadian Liver Foundation and its campaign to promote organ donations. According to ministry of health statistics, fewer than 20 per cent of people with a driver's license sign the appended organ donation consent form.

"We've decided to direct our program at a younger audience," says Kincaid, who adds that most of the bands have agreed to perform for cost. Rogers Cable 10 will broadcast portions of the concert live and feed coverage to cable stations across the country. * Sacre bleu! The Spectrum (2714 Danforth Ave.) surrenders to Montreal Madness Wednesday night - replete with a mouth-watering spread of Schwartz's smoked meat, Van Horne bagels and La Cage Aux Sports' ribs. (What, no cheesecake from Ben's?) Fans of Les Glorieux can watch highlights of this spring's Stanley Cup victory - as if we needed reminding - and three Quebec deejays will spin hot dance discs for Crescent St. transplants. Guests include former Montreal sports stars Peter Dalla Riva and Frank Mahovolich (hey, didn't Frank's tour of duty start in Toronto? - geesh!) and comedian Frenchie MacFarlane. Tickets, at $15, are on sale at BASS.

- Craig MacInnis * Clubs/concert quickies: Tickets for British industrial sound sculptors Test Department's July 17 show at RPM are on sale today. They cost $15 at BASS locations, Records On Wheels and The Record Peddler . . . In addition to their date at Kingswood Music Theatre later this summer, The Smiths will perform in London, Ont., July 30 . . . If you're contemplating a quick trip to Sudbury this weekend, you'd be advised to check out the Northern Lights folk festival, which runs tonight through Sunday. A first-class bill includes Richie Havens, Tony Bird, Grupo Taller, Buffy St. Marie, The Innuit Throat Singers Of Povungnituk, Dede Higgins, Ken Whiteley and Colin Linden. Weekend passes cost $30, admission to individual evening concerts is $12 . . .

- Greg Quill

Toronto Star (ON)
SAT
LIFE, Saturday, July 5, 1986 314 mots, p. L2

Ginger puts zing in rhubarb chutney

Mary McGrath Toronto Star

Tender rhubarb from the garden or a farm stand, plus fresh ginger slices and seasonings, make a lively chutney to add zest to any curried main dish or to hot or cold roasted meat or poultry, not to mention a snack of cheese and crackers.

Don't hestitate to use the green-stalked rhubarb instead of the red kind, if that's what you have. Peel off any tough skins and proceed as for tender pink stalks. The recipe for this chutney is from Fancy Pantry (Saunders, $17.95) by Helen Witty, a former editor of Cuisine and Food and Wine magazines. Gingery Rhubarb Chutney 2 lb (1 kg) trimmed red-skinned rhubarb, washed, drained and cut in 1/2-inch dice (about 6 to 7 cups) 1 1/2 cups coarsely chopped onions 1 1/2 cups golden raisins 1 1/2 cups white sugar 4 cloves garlic, peeled and finely chopped 2 tbsp finely chopped fresh ginger 1 tbsp pickling salt 2 tsp mustard seed 1 tsp ground allspice 1 tsp ground coriander

1/2 tsp red pepper flakes, or to taste

1/4 tsp ground cinnamon

1/4 tsp ground cloves 2 cups cider vinegar

1/4 cup light corn syrup Combine all ingredients except vinegar and corn syrup in a preserving pan; mix well. Bring to a boil over medium heat, lower heat, partially cover pan and simmer the mixture, stirring occasionally, until onions pieces are transparent, about 30 minutes. Add vinegar and corn syrup; cook uncovered over medium heat, stirring almost constantly, until the chutney is thick enough to mound up slightly on a spoon, about 20 to 30 minutes. Ladle hot chutney into clean mason jars, leaving 1/4-inch headspace at top. Seal and process in a boiling water bath for 10 minutes. Cool, label and store jars for 3 weeks before opening. Makes about 7 cups.

Toronto Star (ON)
SAT
ENTERTAINMENT, Saturday, July 5, 1986 1538 mots, p. F1

Big time beckons for SCTV alumnae New comedy a boost for Eugene Levy, Andrea Martin in quest for higher profile and movie fame and fortune

Ron Base Toronto Star

Eugene Levy and Andrea Martin have been friends for a long time. Andrea came from Portland, Me., and landed in Toronto in 1970, playing Lucy in a touring company of You're A Good Man, Charlie Brown. Eugene is from Hamilton, and went to McMaster University at a time when just about everyone who became anyone in Canadian show business was there (including Ivan Reitman and Dave Thomas).

The two met 17 years ago in a now-legendary production of Godspell (everyone who became anyone in Candian show biz seemed to be there, too). They even co-starred together in a low-budget Ivan Reitman film titled Cannibal Girls (containing the now-notorious line "This meat pie tastes funny").

But all that was mere dress rehearsal for what was to come: Membership with the Second City improv troupe, then eight years as stars of the legendary SCTV television series, arguably the finest show ever produced in this country.

But SCTV is memory and a lot of reruns. Life goes on. John Candy is on the verge of Hollywood super-stardom. Rick Moranis is right behind him. Dave Thomas has just done an HBO comedy special. Catherine O'Hara is in the Meryl Streep-Jack Nicholson comedy, Heartburn. Joe Flaherty is keeping busy.

What then of Eugene and Andrea? Since SCTV went off the air they have maintained, inadvertantly as it turns out, the lowest profiles of any of their colleagues. That is about to change.

Next weekend Club Paradise, a comedy by Harold Ramis, opens across North America. Andrea and Eugene are not the stars of the movie; Robin Williams, Peter O'Toole and Twiggy have that distinction. Nonetheless, both performers manage to snag great amounts of screen time; Andrea, thank goodness, is in the movie more than Twiggy.

More importantly, they manage to make funny an enterprise that otherwise would be practically bereft of laughter. Never has the experience of long years of improvisation served them better.

All the wrong moves

They play vacationers at a rundown Caribbean resort that Williams saves from the clutches of the bad-guy developers. Andrea is an uptight Jewish housewife trying to patch up a shaky marriage, and in the process discovering there is a hot and crazy woman trying to get out and go para-sailing. It's a character she would have been comfortable with on an SCTV skit.

Eugene is partnered with Rick Moranis. They portray a couple of single "swingers," both named Barry, who think they got all the right moves down pat, and of course, play them all wrong.

"Originally, I was supposed to do the part of Andrea's husband," Levy said recently, hanging out in the King Edward Hotel suite that had been assigned to him so he could promote Club Paradise. "And Dave Thomas was supposed to play my part with Rick, reuniting Bob and Doug MacKenzie.

"Then, I don't know what happened, but Dave was tied up with something else. And Harold called up and said, how would you like to take on the role of Barry One? The other role would have been . . ." here he clears his throat significantly ". . . lower key. Playing the straight man, playing off Andrea. Which I could have done. But I really loved the Barrys. I thought there was a lot of potential there."

And if there is not a lot of potential, one of the pluses of hiring SCTV alumnae is that they will, somehow, make the material funny. "Most of the stuff we changed around," Levy says of his scenes with Moranis. "It was kind of sketchily written. We just emblished it a bit. With Harold's approval, we would go up just about every day we were shooting, with a way of changing the scene or adding lines. Harold was very receptive."

In Club Paradise, Eugene stands out in a large ensemble. A much more important test will come later this summer, when Armed And Dangerous opens. He co-stars with John Candy in a comedy about a couple of security guards. It's his biggest role in films to date, and if it works with audiences, it could finally make him a comic star in the movies.

"Yeah, it's the first . . . starring . . . role," Eugene says as though hesitant to even allow the words out into the air. But there is something else as well. For practically the first time since he became a performer, Levy in Armed And Dangerous had to be more or less . . . himself.

"The toughest thing for me is that I was going on without any makeup, without having any putty on my face, without being able to hide behind a character which is what we did for eight years. It's a frightening experience to be just in front of a camera looking like yourself, and trying to pull off a character. I think I discovered that's what acting is all about; it's acting the role, not necessarily looking like the part you're supposed to play."

The whole idea of stardom has remained mostly foreign to him. He describes himself and SCTV gang as "in terms of lifestyles, a pretty boring bunch of individuals." Even at the height of SCTV's popularity on the NBC network, the show was being seen by perhaps four million people a week, and never had the impact of Saturday Night Live, the show to which it is most often compared.

"When we went with NBC we were doing the show in Edmonton," he recalls. "The NBC executives didn't really want to come up there. Even in Toronto we were working in our hometown doing a network television show. We'd go in do our work, then go home for dinner. Occasionally, you'd read about it and say, "Ummmm, oh, really. They think it's funny? Isn't that great?' You're so far removed from that scene in New York and Los Angeles."

As though to demonstrate the effect stardom would have on him, Eugene shifts uneasily on the sofa. "The whole star thing, it's not something I would be very comfortable with. It's dangerous. You lose your privacy to the extent you probably don't realize how devastating it is until it's too late. But just to be working steadily in films, to get past the point where you have to read for different things, that would be great."

Eugene Levy remains one of the few holdouts among the SCTV crew who has not moved to Los Angeles. Andrea Martin and her husband, scriptwriter Robert Dolman, along with their two children, Jack, 5, and Joseph, 3, are moving back there in August.

It is not that Martin necessarily wants to be a star - although that has been announced for her almost continuously since she arrived in Canada. But she would like to have an honest-to-goodness shot at the movies.

The publicity material describes Club Paradise as Martin's "feature film debut" even though she actually appeared in two of Ivan Reitman's early low budget efforts, Cannibal Girls and Foxy Lady.

"It's just too hard for me here, to do what I want to do," she said, "which is to reach a wider audience, do more commercial work than what I can do here."

Her first move to California, getting into the correct mindset for L.A., was not easy. "I was a new mom, I had two small children very quickly while we were doing SCTV. And immediately afterwards we moved to Los Angeles. I found it difficult to know what I should concentrate on. I didn't know whether I should keep going full force with my career or spend more time with the kids."

Unable to concentrate either on her children or her career, Andrea came back with her family to Toronto a year ago. "Now I think we've really gotten things straight and I feel really good about going back again. Now, I think that I'm ready to do it."

A male bastion

But there is the dilemma of a woman trying to score in film comedy, a genre that with the odd exception of a Goldie Hawn, remains a male bastion.

"There just aren't that many parts for women in comedy," Andrea says. "But I think it's possible to take the films you see men starring in, like Beverly Hills Cop and Fletch or whatever, and turn those into women's parts.

"But I think audiences are more uncomfortable laughing at women. There are very few women who can combine femininity and comedy at the same time. Either women are used for their grotesque physical appearance or they're used as a sex object or to support men, to play the hero's girl friend.

"I think it's difficult just being a woman, an actress, and a mother. I really analyzed it over the year, because I've looked at everyone's success, and I've thought, 'why isn't this happening more quickly to me?' Then I remember, it's hard for me to be away from my children for three weeks to go down to L.A. to dine and socialize and be seen, do all the things that generate heat and visibility."

Club Paradise may begin to change all that.

Toronto Star (ON)
SUN
NEWS, Sunday, July 6, 1986 514 mots, p. H8

Europe still haunted by Chernobyl Fears of cancer, contaminated food remain 10 weeks after blast

(AP)

FRANKFURT, West Germany - FRANKFURT, West Germany (AP) - Ten weeks after the Chernobyl nuclear accident, many Europeans still have to choose carefully what they eat and are haunted by predictions of increased cancer rates.

Since the Soviet reactor spewed a radioactive cloud over central and western Europe following an explosion and fire on April 26, the short-lived radioactive element iodine has dissipated.

But now some researchers are warning about the long-term threat of cesium, an element that can persist for decades in the environment and is a known cause of cancer.

Heinz Helmers, a physicist at West Germany's Oldenburg University who helped test soil and produce after the accident, said cesium levels would have to be thousands of times above normal to pose an "acute" health hazard.

However, he added, "Over the long term we're going to see thousands of cancer cases in both Germanies that could be traced to Chernobyl."

Various studies have found that fallout levels remain high in parts of Europe.

Soil samples

Soil samples taken in parts of the West German state of Bavaria turned up cesium contamination hundreds of times above normal.

Other West German studies have found higher-than-normal levels of cesium in game meat, mushrooms, fresh-water fish, berries and some dairy products such as buttermilk, radiation researchers say.

A June study in East Germany commissioned by West German television found radioactivity 30 to 50 times above normal in milk, meat and soil in the nation's north. Milk and meat samples in the Plauen region of southern East Germany showed radioactivity 30 to 300 times normal.

In France, official and private assessments of radiation levels and potential health hazards differ sharply.

The consumer magazine Que Choisir (What To Choose) said radiation levels measured in Alsace-Lorraine province would lead to a rise in thyroid cancer among young children.

Cancer deaths

In Britain, the department of health and social security said in a report that the nuclear accident is likely to trigger some increase in cancer deaths over the next 50 years.

Officials in Soviet-allied East European nations, such as Poland and Czechoslovakia, acknowledge that high counts from the fallout continue in game meat and wild berries.

Restrictions on the consumption of some foods remain in effect in several countries.

In Britain, a ban on the movement and slaughter of 2.16 million sheep remains in effect. In sheep-raising regions of Britain, tests in late June found that some substances were emitting as much as 2,000 becquerels, a measure of radioactivity. The internationally recommended safe level is 1,000 becquerels.

In Sweden and Finland, health officials have recommended that people eat as little as possible of certain fresh water fish.

Cheese banned

In Austria, sheep's cheese is banned from grocery shelves.

In southern Switzerland, authorities have recommended that children under the age of 2 and pregnant or nursing women not drink goat's or sheep's milk.

In the Netherlands, radioactivity in surface water remains three times normal, and cesium in some fresh vegetables is 50 times the usual level.

Toronto Star (ON)
SUN
BUSINESS TODAY, Sunday, July 6, 1986 672 mots, p. F2

Of butcher shops, cellophane and the philosophy of creativity

Peter Behr The Washington Post

WASHINGTON - WASHINGTON - Until recently, I hadn't stopped to figure out what ever happened to the butcher behind the meat counter in my old neighborhood A&P grocery store. Now I realize cellophane helped do him in.

The butcher, standing on the sawdust covered floor beneath the ceiling fan and flypaper, is a lasting memory of that store. (The other is the thick aroma of fresh-ground coffee.) He cut, sawed and trimmed each day's fresh meat for the line of customers.

Thanks to cellophane, the chops, chicken, hamburger and bacon that the butcher once cut to order could be fixed in advance, wrapped and kept fresh for days in display cases. But this mass marketing has put local grocery stores out of business, for better or worse.

Du Pont development

Cellophane comes to mind because E.I. du Pont de Nemours & Co., which introduced the original cellophane products to the United States in 1924, has decided to sell its cellophane plant in Kansas to its only U.S. competitor, Flexel Inc.

Cellophane was the creation of a Swiss textile chemist named Jacques Edwin Brandenberger, who wanted to perfect a hard coating for tablecloths that would make them spill-proof, according to Du Pont's history of the product.

The cloth Brandenberger produced was too stiff and brittle, but he kept fiddling and, in time, came up with a thin film he called cellophane. The name blended cellulose, for the wood pulp that was the main raw material, and the Greek word for transparent.

The process of innovation begins with tinkerers. Brandenberger was one. So is Nathaniel C. Wyeth, who has retired from Du Pont.

Wyeth describes himself as practically the only member of his family to hold down a regular job. Most of the rest are or were artists, including brother Andrew.

Within the plastics industry, he has won fame of his own as the principal inventor of the plastic soda bottle.

An Atlanta plant will begin making transparent plastic soda cans this year and many companies are trying to adapt the technology to produce containers for wine, liquor, food and beer.

The idea for this new industry grew in fits and starts over two decades. After a frustrating trial of different materials in the 1970s - with 10,000 failures - the right plastic compound was found.

"I'd been told by knowledgable people in the container market that this would be a wonderful replacement for glass bottles," Wyeth says.

While the rest of his family was dabbling in the world of colors, Wyeth became the black-sheep engineer. But his father constantly reassured him that engineers could be just as artistic as painters. Now Wyeth offers other engineers three lessons about creativity.

"First, one of the most fundamental elements of the creativity process is recognizing the true nature of the problem. . . . Often, we waste energy, to say nothing of time and money, by trying to solve the wrong problems," he told an American Chemical Society meeting this spring.

Conventional wisdom

Second is his belief that the best solutions often are those that challenge conventional thinking. "Nylon, the silicon chip, the transistor, the helicopter and polio vaccine - all in their fashion - were discoveries which challenged conventional wisdom, but seem to us today to be as obvious as a natural phenomenon like gravity."

Finally, there is the creative role of the subconscious, which solves problems during sleep and presents the answers during a morning shower or after a midday snooze. "I once had a brilliant engineer working with me who insisted his best ideas came to him while he was napping," said Wyeth. "Certainly, there are examples of this from the lives of Descartes, Leibnitz, Milton and Rossini who claimed that their best thinking took place under a blanket.

"I mention this not because I am suggesting that every engineering lab should be equipped with beds, but rather that we ask ourselves whether we offer our colleagues or employees an environment which nurtures creativity."

Toronto Star (ON)
SUN
ENTERTAINMENT, Sunday, July 6, 1986 728 mots, p. A14

U.S. war on drugs? What war on drugs? The Underground Empire by James Mills Doubleday, 1,165 pages, $32.95

Philippe van Rjndt

The Underground Empire is the most comprehensive and important study ever published on the international drug trade. It is also a frightening work because its detailed accounts show just how big a lie the American "war on drugs" really is.

James Mills, author of The Panic In Needle Park and Report To The Commissioner, spent six years researching and writing this book. Some of his assertions stretch credulity, yet much of the material presented is verifiable. Furthermore, when the author allows his principals to speak for themselves the monologue has the flavor of a transcript, an indication that Mills did indeed use a tape recorder. The publisher's assertion that every word in this book is true - is true.

The central persona is not human. It is an ultra-secret U.S. intelligence agency founded in 1973 by a former federal drug agent named Tony Phol. Frustrated by bureaucratic red tape and internecine squabbles among federal agencies, Phol created CENTAC (Central Tactical Unit).

Although it is nominally under the control of the Drug Enforcement Agency (DEA), CENTAC's operational limits are best described by Dennis Dayle, its last chief.

"You cannot put a kilo of heroin in jail. You cannot make it tell you who its friends are. The problem is not powder. The problem is people. And CENTAC just simply devours people." (Author's italics).

In this description one sees the difference between CENTAC's goals and standard law enforcement objectives. Most narcotics agents go for the powder. The more powder, the bigger the bust, the more glory. CENTAC, however, guns for the men behind the powder, those who post $2 million bonds and walk out to deal another day. There are no Brownie points for tonnage.

This distinction also caused CENTAC enormous logistical and political problems with other enforcement agencies and in the end became a fatal flaw.

The CENTAC operations examined by the author were mounted against three of the world's boldest narcotics dealers: Lu Hsu-shui, who supplied the U.S. with better than 70 per cent of its heroin and was protected by a 3,000-man army; a homicidal, power-obsessed homosexual Cuban named Alberto Sicilia-Falcon, master of the cocaine trade; and an American entrepreneur, Donald Steinberg, who turned a $3,000 investment into a multi-billion dollar marijuana trade.

The stories about CENTAC's attempts, successful and otherwise, against these criminal lords is heady and intriguing. However the meat of this book - and where it slams into the reader's consciousness - is in the lies that are exposed.

There is no "war on drugs." In July, 1976, Marty Pera, the second director of CENTAC, testified before the Senate Permanent Subcommittee on Investigations. He told Senator Sam Nunn that "long-term, effective attacks on major drug organizations were shoved aside for high-visibility, quick turnaround gimmicks aimed at maximum exploitation by the media."

There is no co-operation between law enforcement agencies. The DEA's regional directors, frightened by CENTAC's wide-ranging mandate and impressive results, hampered CENTAC's efforts, even though it was a part of the DEA.

There are no effective measures in place to persuade countries such as Peru, Mexico, Colombia, the Bahamas and others to act in concert with the U.S. to cut off production at source. In fact, the opposite is true. The U.S. government will close its eyes to corruption, influence-peddling and trafficking when it is expedient to do so. When CENTAC wanted to expose a Bahamas Prime Minister's drug connection it was dissuaded, forcefully, by the U.S. ambassador to Bahamas. Because the U.S. Navy was negotiating the lease for a submarine testing base there, the ambassador said: "When you look at the total picture . . . our relations with the Bahamas is not solely in the drug area. There are many other things which over the long pull would be more important than the drug." The Underground Empire reveals what these higher priorities are and the efforts of good men and women they obstruct. So the next time you read an "investigative" piece on the drug trade, remember that these writers are feeding you nothing more than the party line. The real tragedy is that it's impossible to tell the good guys from the bad, even with a program. * Philippe van Rjndt's latest novel is Eclipse.

Toronto Star (ON)
SUN
ENTERTAINMENT, Sunday, July 6, 1986 683 mots, p. A14

It's still 'dark and stormy. .

Lew Gloin Toronto Star

Many readers were amused by Words of June 1, dealing with the entertaining and challenging Bulwer-Lytton contest (write a worse opening sentence for a novel than "It was a dark and stormy night," etc.). The 1984-1985 entries (from April to April) were collected in Son Of 'It Was A Dark And Stormy Night' (Penguin, $4.95), which was quoted in the column. In answer to requests, the complete opening sentence of Paul Clifford, (c 1830) by Edward Bulwer-Lytton: It was a dark and stormy night; the rain fell in torrents - except at occasionl intervals, when it was checked by a violent gust of wind which swept up the streets (for it is in London that our scene lies), rattling along the housetops and fiercely agitating the scanty flame of the lamps that struggled against the darkness. Professor Scott Rice, who teaches English at San Jose State University, San Jose, California, is responsible for the contest and a phone call to him confirmed that there is, indeed, a grand prize winner in the '85-'86 contest. It is Patricia Presutti of Lewiston, N.Y. Her entry: The bone-chilling scream split the warm summer night in two, the first half being before the scream when it was fairly balmy and calm and pleasant, the second half still balmy and quite pleasant for those who hadn't heard the scream at all, but not calm or balmy or even very nice for those who did hear the scream, discounting the little period of time during the actual scream itself when your ears might have been hearing it but your brain wasn't reacting to let you know.

She won an Apple-Macintosh home computer for her effort.

"We got more than 20,000 entries," Scott said. "It's wonderful. It's carrying me away." Canadians did well in this year's contest, he said, adding that there are several categories: general, western, detective, science fiction, romance, horror "and so on". Barry Collins of La Salle, Quebec, won in the horror category with this remarkable opening:

The full moon broke through the scudding black clouds and as its cold light threw the bleak facades of the tombstones into sharp relief, it revealed the presence of the great, slabbering mastiff at the open door of the crypt, its satanic red eyes glittering as it slowly raised its massive evil head skyward and wagged its little tail.

Collins will receive, Scott says, a genuine simulated parchment certificate bearing a reproduction of a bust of Bulwer-Lytton and the words, "for Barry Collins, who has proved that the pen is less mighty than the sword."

Will there be another contest? "Oh, certainly." But we must wait for the official release before we can sample more winners' lilting prose.

A tip of the hat to Eric Adams of Toronto, who wrote to suggest Words caused some confusion by implying that Son Of 'A Dark And Stormy Night' covered '85-'86 entries. He's quite right. (That led to the phone call.)

We can expect another Dark And Stormy Night book. This one, perhaps, will be Grandson Of 'A Dark And Stormy Night.' * John Dauphinee, former general manager of the Canadian Press, writes:

"The Star and other journals are ambivalent about it, but why do doctors and social workers get - even sometimes - to 'withdraw their services' instead of striking?

"The first time I recall the euphemism in this sense was when Sakatchewan doctors opposed the NDP's compulsory insurance plan.

". . . I bet I'll wait a long time to read in The Star or elswhere that loggers, miners, meat packers or bus drivers 'withdraw their services' when they strike.

"But when a professional association's members act in planned unison they're no different to me than members of a union. Why pussyfoot when white-collars are involved?" Nope. Not us, no pussyfooters we. The latest file on the doctors (Physicians, Ontario, Fees and Incomes) for the last two weeks is about two inches thick and almost every story says strike or striking doctors. Strike is in many of the headings, too. We call a scalpel a scalpel.

Toronto Star (ON)
SUN
NEWS, Sunday, July 6, 1986 2758 mots, p. A1

Hanoi now cracked, crumbling and crowded

Jack Cahill Toronto Star

HANOI - HANOI - At dusk, Hanoi, the capital of North Viet Nam, is one of the world's most wonderful cities. Its wide boulevards are lined with flowering trees and its old streetlamps glow romantically. The huge old mansions of the French colonialists are still magnificent and a peaceful lake shimmers in the centre of a place few westerners have seen since the start of the American involvement in the Viet Nam War over two decades ago.

But it's hard to love Hanoi as much in the morning when the light reveals cracks in the yellow walls of the stately old homes, the green slime climbing over them, the crumbling roofs and the way people are packed into the mansions, hundreds of them now where once in the colonial days there was just the master and madame and a few servants.

Hanoi is like an old lady, once obviously beautiful, but now out of makeup.

There are no cars here, only the occasional truck, a few modern Japanese-made buses and a rare little Honda 50 motorcycle. The old street cars, installed by the French in the 1930s, still rumble their crowded way through some of the narrower back boulevards, which are packed constantly with bicylists, cyclos (pedalled taxis), old ladies under their conical hats pulling heavy loads in carts and younger ones, bouncing along briskly in the heat with heavy burdens of fruits and vegetables in their shoulder baskets.

This is a poor city. There is not much in the stores and the fly-covered fresh meat in the street markets is rare and apparently too expensive for most. But it is not, on the surface at least, an unhappy city and most of the myths about it, grown in the west during the years of isolation, are wrong.

In the late '60s and '70s, the Americans, for instance, were supposed to have dropped on North Viet Nam, an area the size of Texas, triple the bomb tonnage dropped on Europe, Asia and Africa during World War II. The image of Hanoi and its port of Haiphong, 100 kilometers (60 miles) away, has been one of devastation and rubble. But the fact is that both large cities are intact, hardly scratched,

although a single run of B52s would have toppled half of their ancient, gracious buildings. It is true that the bridges around Hanoi, the railway yards outside the city, and the docks at Haiphong were hit repeatedly. There is still twisted metal about to attest to that, although the bridges have now been replaced with modern, four-lane structures.

But in Hanoi all the official Vietnamese can show for the bombings, including the massive Christmas onslaught on Hanoi ordered by U.S. President Richard Nixon in 1972, is a monument in a little back street where a single house once stood. It must have been hit by a very small bomb, because the old houses on either side of the hole in the ground are still standing.

* * *

When our group, mainly American Viet Nam War veterans, left bustling Bangkok for Hanoi on the first western tourist visit since the start of the wars 40 years ago, we stocked up with Scotch at $12 a bottle at Bangkok airport in the belief that we wouldn't be able to buy a drink during the northern section of our two-week journey through the isolated country.

At the Thang Loi Hotel, where we stayed in Hanoi, there were unlimited amounts of Scotch at $5 a bottle. The best Russian vodka was $2 a bottle. A bottle of good French white wine cost $3, a can of icy cold Heineken beer 50 cents.

There was also a disco at the hotel on Saturday nights, with good-looking Vietnamese girls in blue jeans or trendy outfits gyrating to loud American rock music under pulsating lights. There were a few other discos in downtown Hanoi, mostly in other hotels, packed with young Vietnamese, although to get in was the equivalent of about $2.50 in a city where mid-level government workers earn $20 to $33 a month.

Our hotel, built fairly recently by the Cubans on the banks of the Red River, a few miles from the city centre, was clean, modern, air-conditioned and comfortable.

Silent Russians

It was also full of glum Russians, who didn't reply when the Americans said "Hi" as they passed in the corridors. The Russians also insisted on forks to eat the excellent Vietnamese meals, while the Americans stuck gamely with their chopsticks, which seemed to prove something or other. And the Russians kept making passes at Angela, the little aspiring novelist in our group. On a Sunday afternoon a few of us visited a floating restaurant on the lake near the centre of the city. It was blasting rock music of the '60s era. There was only crushed papaya mixed with ice to drink. But most of the young patrons were wearing blue jeans and the wait-t+0

resses wore neat uniforms that looked suspiciously like McDonald's.

This is not the norm, of course. All but a few of the people of Hanoi are so pathetically poor they couldn't afford a cyclo ride to a disco.

But it caused an American journalist in the group, Terry McDermott, to mutter over and over again: "Why do we Americans have to corrupt everything? Everywhere we go we corrupt it. Hell, we haven't even been here and we've corrupted the place."

* * *

Going to mass in Hanoi started out as just a journalistic stunt. I had known during the war many of the northern Catholics who had fled south by the millions in the mid-1950s, whole villages of them, to escape the communism of the north, attracted by the more congenial regime of Ngo Dinh Diem, whose ancestors, like their own, had been converted to Christianity centuries before. And I had covered the flight of more Catholics at the end of the war, as the South Vietnamese fought desperately at the city of Xuan Loc, the last bastion to fall before Saigon. The Catholic Church, in fact, left a deeper imprint on Viet Nam than on any other Asian country apart from the Philippines. And I had been interested in recent months in the increasing power of the church in Poland, the Philippines and South and Central America.

So when a North Vietnamese official asked if there was anything special we might like to do, I said, simply for journalistic purposes because I have not been to mass in a long time, that I wanted to go to mass on Sunday.

He was not much perturbed. He said he would see what he could do. And he eventually arranged to take some of us to mass by bus if we'd get ourselves ready by 6.30 in the morning.

St. Joseph's Basilica, in what is now one of the poorer parts of Hanoi, is a huge and classical cathedral, built in the French style a long time ago, but still sturdy, with stained glass windows of enormous beauty, beggars at the portals, and a packed congregation that seemed as poor as it was ardent.

It was explained to us by the Vietnamese official that the church had no connection with Rome any more, but this was not apparent in a mass said in Vietnamese by a middle-aged priest in red garments, under the subdued light of the stained glass, while the huge congregation sang the same old hymns but in their own language.

I was so moved by all of this I went with Angela, the aspiring novelist, and some of the American veterans, to communion. The priest glanced up only briefly as he placed the host in the mouths of what must have been the first sweaty white faces he had seen in his cathedral for many years. "Welcome," he said briefly to each of us in English.

Then, at that time of the mass when the members of the congregation turn toward each other and utter a word of greeting, a tough American vet, Mike Castellano, who had talked about how the planes from his carrier in the Bay Of Tonkin had bombed the hell out of North Viet Nam, clutched my hand and that of an old Vietnamese man.

"Peace," he said.

Oddly, in Latin, the old man replied, "Pax" which means peace.

"Peace," I said.

And the old Vietnamese man held on to our hands for a long time and I was glad I had gone to mass.

* * *

Nationalism is still extremely strong in North Viet Nam. Ho Chi Minh, the small, frail, intellectual patriot who led his people in their revolt against French colonialism and their resistance to the Americans until he died in 1969, lies in a mausoleum in the centre of Hanoi and a silent, reverent queue files constantly past the embalmed body, which looks alive.

There are many little children in the long lines waiting outside the mausoleum, as cute as can be in their Sunday best, all wearing shoes, even if they are only rubber flip-flops, one wearing a Mickey Mouse T-shirt, another a Levi cap, and some of the tiny girls are made up with rouge and lipstick for the occasion.

Small children

There are, in fact, small children everywhere in North Viet Nam, crowding the narrow village streets or working at a very early age in the paddies, often on the backs of water buffalo. The country's population has increased enormously, from 52 million in 1976 to over 60 million today, more than replacing the 4 million who were killed in the war (compared with 58,000 Americans) but constantly absorbing dramatic increases in rice and other food production.

Most of the children look healthy enough, but Louise Buhler, of Saskatoon, who has wandered Viet Nam since 1982 organizing small (about $500,000 a year) irrigation aid projects for the Mennonites without any government support, and who probably knows more about the country than any westerner, says malnutrition is a serious problem in the cities while the situation is improving somewhat in the countryside.

* * *

Now we have been in North Viet Nam for about a week and Big John Raths, the ex-Marine with the red Marine Corps cap who was stricken dumb with fear on arrival at the Hanoi airport, sits on the banks of the Red River and talks. He is 37 years old, a construction worker and part owner of a bar in Monroe, Mich., and his wit and gentleness have made him popular among his fellow vets and the others in this first post-war tourist visit to Viet Nam:

"It was the intensity of the way they looked at me at the airport that bothered me and made me afraid," Big John says. "We used to have POWs and they had this intensity, this hate in their eyes. And they taught us in the boot camps to hate them. And when I first got here I felt that hatred all over again.

"I mean, when you were fighting you had to hate these people. That's just the way it is. When it comes to the fighting you just don't have time to make any mental adjustments.

"When I came out here with the Marines (in 1967) I believed in the war. I was brought up Catholic, waving the flag, you know. I always thought that we came here for a purpose, to stop the flow of communism or socialism or whatever you want to say. When you're young you have these ideals.

"I was in combat situations for nine months, mostly around the Qua Viet River, Quang Tri, Hue and Khesanh. A lot of my buddies were killed and I killed a lot of Vietnamese. The first time I hit somebody it was a Vietnamese corpsman (medic) who was running over to help someone else. He had no reason to get up and run like he did unless he was a medic and now I feel bad about that because he was there to help.

"Those situations are over in two or three minutes, you know. There's a barrage and gunfire and noise and confusion and people running everywhere and then its all over with and there are dead people and dead quiet and there's just this fear left in your stomach.

Mass confusion

"Well, I killed a lot of Vietnamese. Sometimes its hard to tell how many because firefights are just this mass confusion. But it takes a lot of hatred and animosity to look down your rifle and squeeze.

"We didn't lose the war in the field, you know. Sure there were sometimes we were beaten, but overall we didn't lose in the field. We lost in the streets back home.

"And then when we got home they treated us like dirt. Nobody wanted to talk to us about it. Nobody said thank you. It was just like we didn't have any emotions. You know, we were only 18 or 19 years old and you've got to remember most people don't experience death until they are in their late 20s or 30s when their parents die or one of the family gets killed in a car wreck or something. But when we saw death as common as we did and for me to come back to the United States and be treated like dirt by the people was pretty bad. At least our own government or the military could have said something to us, but they didn't say anything at all. Never once did they ever say thank you.

It made no sense. We weren't youngsters any more. It took 10 years for our bodies to catch up with our minds. But nobody said thank you. Nobody asked what unit we fought with. When we walked into bars it was just like we were garbage. And we weren't even old enough to drink in the bars, for God's sake, just old enough to die.

"Then as the years went by I began to realize that it was the two militaries, ours and the South Vietnamese', that wanted the war. The people in this country had nothing to do with that decision. They didn't want us here. The governments were doing things for their own political reasons. And I think now that what our government did to us should be held against them and they should be made to account for it. The people who were responsible at that time, who put the Viet Nam veterans through what they did and then made no effort whatsover to show us respect when we got home, should be held to account for it.

"I was upset at the (Hanoi) airport, as you know, but it was just seeing the soldiers and the uniforms that got me at first. But now I was just talking to one Vietnamese man who fought for nine years. He was fighting around Saigon at the end. I mean, that's total dedication. And he shook my hand and we talked together like old soldiers and he said we should be friends now and I think we should be.

"Now I think the war is over for all of us. We came into Viet Nam acting like big shots. We wanted to run the thing like big shots and it got dumped on us. We can't hold that against these people. Now the American government should get off its high horse and recognize this country and start doing something to help these people. They've got a lot to offer us. They're the hardest working people I've ever seen.

"The people of America have got to realize that what's being fed to them about Viet Nam through Hollywood and TV is a bunch of crap. This business about returning the bones of American MIAs (missing in action) is a bunch of emotional crap. Any suggestion that there are still American prisoners alive in Viet Nam is even more crap. I used to be on body bag duty. Who knows whose bones were whose and what does it matter any more?

"Americans should realize that we owe it to these people and once you get these people as a friend, as true friends, they'll be friends forever. "Anyway, I came here looking for something. I didn't know what it was when I came over here and maybe I still don't know. . . . But now I feel better. I feel straightened out right now. It's over. These are nice people." Tomorrow: Are there still American prisoners in Viet Nam?

Toronto Star (ON)
FIN
NEWS, Monday, July 7, 1986 243 mots, p. A5

Charges may cool off meat packers judge says

(CP)

EDMONTON - EDMONTON (CP) - More violence at the Gainers Inc. meat-packing plant has led a judge to suggest that charges of criminal contempt should be laid against strikers.

The windshields of two vehicles trying to enter the plant Friday were smashed by strikers wielding picket signs. And a striking worker following a bus filled with non-union replacements was beaten with clubs and metal pipes by those in the vehicle, police said.

Justice J.C. Cavanaugh of Court of Queen's Bench advised Alberta's attorney-general that contempt charges may be necessary in order to subdue emotions in the bitter dispute.

Limit pickets

He made the remark after releasing 14 people, arrested earlier in the strike, who appeared in court for violating an injunction limiting the number of pickets at the plant.

"We have to have law and order in the streets of Edmonton," Cavanaugh said. "The attorney-general is the one who has to look into that if our civil contempt law is failing."

But Attorney-General Jim Horsman said during the weekend that he has not considered laying such charges. He declined to comment on the judge's remarks until he receives transcripts of Friday's court proceedings.

Serious breach

The judge called repeated violations of the injunction - which limits the number of pickets allowed at the plant at any one time to 42 - a "serious breach of the public peace" and a "flouting of the rule of law."

Toronto Star (ON)
FIN
NEWS, Monday, July 7, 1986 571 mots, p. A7

Harborfront offers 'meaty' showdown -- muscles and ribs

Sue Montgomery Toronto Star

Visitors and judges at Harborfront had a tough time deciding yesterday which ribs had the best meat at a rib cook-off and bodybuilding contest.

Hundreds of people crammed the York Quay Centre to eat about eight tonnes of the best barbecued ribs in town and watch 17 bodybuilders flex their muscles in the sweltering heat.

Fourteen Toronto restaurants took part in the first annual Molson rib cook-off and battle of the barbecues.

And after much lip smacking and tooth picking, six judges, all people from the hospitality business, deemed the J.J. Muggs concern to have the tastiest ribs in Toronto.

$5,000 first prize

Owner Ted Nikolaou said he wasn't surprised his restaurant walked away with the $5,000 first prize, nor that their sauce placed second in the competition.

"I taste everything in our restaurant, and if I like the taste I assume everyone will," Nikolaou said, adding he plans to buy - what else? - more ribs with the prize money.

Bardi's steak house won $2,500 for having the best rib sauce in town.

Although owner Alex Manikas wouldn't disclose the secret, he did say his employees use a basic barbecue sauce and add their own ingredients to it.

Bobby Rubino's won $1,250 for its second-prize ribs and The Underground Railroad placed third for its ribs, while TK's came third in the sauce category.

Organizers called the weekend event a "fantastic success" and said they already have restaurants lined up for next year. Next year's winner will be sent to the International Rib-off in Cleveland to compete with restaurants to the south.

Flexing pecs

As barbecue fans munched on juicy pork, seven female and 10 male - all weight conscious - bodybuilders strutted the Shipdeck Stage flexing their pectorals in the Molson Invitational Bodybuilding Challenge.

After much cheering and whistling from onlookers, the judges finally decided Henderson Thorne had the best-built male body. In the women's category, Rita Boehm flexed her 5 feet 4 inches and 132 pounds to first place.

Boehm, a 29-year-old Scarborough hairdresser, said she has been working out for about 2 1/2 years and loves the competition.

Out of the 10 competitions she has entered so far, Boehm said, she's won about six.

6 days a week

Henderson, 25, said he exercises six days a week to keep his 190 pounds spread over 5 feet 8 inches firm. He said he started working out seriously five years ago after he hurt his shoulder playing football and since then has won numerous competitions.

Karen Hill, 28, of Mississauga placed second in the women's category and 5-foot tall Debbie Ashby, the smallest competitor, weighing in at 110 pounds, came third.

Ashby said that even though she wasn't the champ, she was still pleased with her performance. "It was a good experience for me as a beginner bodybuilder because those girls out there have years on me," added the Scarborough resident, who works as a nurse in North York.

In the men's category, Jim Morris, 39, flexed his way to second place. The 5-foot-8-inch, 190-pound Stratford resident said he was quite happy with the contest results. "It's no disgrace to place second to Henderson Thorne, who won Mr. Ontario, 1985."

All the competitors admitted that, after weeks of stringent dieting before the big day, they were ready to "pig-out" on ice cream and, of course, ribs.

Toronto Star (ON)
FIN
NEWS, Monday, July 7, 1986 490 mots, p. A5

Austalian drug peddlers hanged as 11th-hour pleas fail

(REUTER-AP)

KUALA LUMPUR - KUALA LUMPUR (Reuter-AP) - Australian heroin peddlers Brian Chambers and Kevin Barlow, the first Western drug offenders to be executed in Malaysia, were hanged shortly before dawn today after last-minute appeals for mercy failed.

Officials at Kuala Lumpur's Pudu prison said the two were executed at 6 a.m. local time (6 p.m. EDT Sunday).

"The hangings went well," acting prison superintendent M. Ponnusamy said.

Prison regulations barred Ponnusamy from releasing further details about the executions, but officials said the condemned men walked calmly to the gallows with a prison warden on either side.

Neither ate any breakfast, officials said, but had a meal late yesterday of satay, a Malay dish consisting of small pieces of meat skewered on short sticks and barbecued.

Morning prayer

As the men were being executed, the voice of a Moslem holy man came over the loudspeaker of a nearby mosque to recite the morning prayer that begins "God is great."

Some 200 reporters and onlookers watched as a prison truck took the bodies to the mortuary where they were due to be claimed by families for funeral services later today.

Malaysia has now hanged 38 people, mostly from Southeast Asia, since 1975 under laws that prescribe death for anyone convicted of having more than 15 grams (0.53 ounces) of heroin.

Chambers and Barlow, who was born in Britain, were arrested in Penang in 1983 with 180 grams (6.3 ounces) of heroin and given mandatory death sentences last July. All appeals failed.

In Australia, Prime Minister Bob Hawke called the hangings barbaric and Prime Minister David Lange warned New Zealanders to heed their "awful message."

Asked how he felt, Barlow's lawyer Karpal Singh said: "Pathetic, that it should have come to this stage."

After being told her son was dead, Susan Chambers told reporters at her hotel room: "I hope my son has not died in vain. All of us in the family grieve for him."

Accepted fate

Barlow's mother, Barbara, said: "No one has the right to take someone else's life. It's inhuman."

Both families had visited the condemned men one last time yesterday. Michelle Barlow gave her brother a bouquet of orchids, embraced him and wept, said Brian Chambers, father of the other convicted man.

The elder Chambers told reporters that his son and Barlow were "distraught and upset, but have accepted their fate."

The governor of Penang, the last source of mercy, rejected repeated clemency pleas. He has never pardoned drugs peddlers.

Karpal, who helped Barlow draw up his will on death row, said he had told him how he had failed to see the prime minister, Datuk Seri Mahathir Mohamad, to plead for a stay of execution.

He said Barlow told him that Mahathir "will have to take a lot of flak in the international world." His last words to Karpal were: "You have tried your best. That's the end."

Toronto Star (ON)
FIN
ENTERTAINMENT, Monday, July 7, 1986 628 mots, p. D3

Latvian artists rally round the flag

William Littler Toronto Star

With a folk dance extravaganza at Maple Leaf Gardens and an ambitious symphony concert at Roy Thomson Hall, the eighth Latvian Song Festival in Canada came to a high profile conclusion yesterday afternoon.

And if you are wondering how as tiny a nation as Latvia could have produced all the drama, poetry, dance and music heard over the preceeding six days, national pride goes a long way toward supplying the answer.

Rally round flag

For there is nothing like the threat of cultural extermination, which has hovered over this frequently invaded Baltic state for so much of its history, to make artists rally round the flag - even when the flag in question is flown in exile.

Both Janis Kalnins and Talivaldis Kenins are Latvian composers in exile, who came to Canada in the late '40s and early '50s respectively, to become important contributors to our musical life.

For Kalnins, whose Concerto For Piano And Chamber Orchestra had its premiere given by a capable pick-up orchestra under Alfred Strombergs' direction, during the Thomson Hall concert, the ultimate destination was a teaching and conducting career in New Brunswick. For Kenins, whose Eighth Symphony was introduced in the same concert, the University of Toronto became a teaching home for 32 years.

Kalnins has always been the more identifiably Latvian of the two men, by virtue of his stronger allegiance to his traditional musical roots, including the spirit of folk song that expresses itself in the new concerto's slow movement.

Kenins, with his neoclassical French training, has been much more cosmopolitan and in recent years especially, much more contemporary in his musical language.

There is nothing contemporary at all in the language of the Kalnins Piano Concerto, a light-hearted virtuoso romp, honoring the tradition of decorative piano writing embodied in the concertos of Saint-Saens and Prokofiev.

It nonetheless proved an ideal vehicle for Arthur Ozolins, the Latvian-parented Toronto pianist, not only because of the ease with which Ozolins' technique coped with the runs and ornamental flourishes of the opening movement but because of his sensitivity to the unabashed lyricism embodied in the lovely folk song melody of the succeeding "Lento espressivo."

As for the rhythmically jaunty finale, I couldn't make my mind up whether it reminded me more of the spirit of Prokofiev's Peter And The Wolf or the background for an animated cartoon. Now in his 80s, Kalnins appears to be grinning his way toward the grave.

On the evidence of the Eighth Symphony, Kenins is still frowning. This is a serious work, three movements and 25 minutes in length, with a subtitle ("Sinfonia Concertante") alluding to the way an organ is drawn into dialogue with the orchestra.

In actuality, and despite the presence of as strong a player

as Anita Rundans at the console, the organ supplied more spice

than meat or carrots to the stew. The percussion battery

generated - as it has in much recent Kenins - more of the

score's personality. Skilfully orchestrated

As craftsmanlike a piece as it is, I don't find the Eighth Symphony so cogently argued as some of Kenins' other orchestral works. Notwithstanding the toccata impulse that carried the finale energetically forward, the score took a considerable length of time (a fault of performance?) to work up a strong sense of direction and momentum.

These were qualities abundantly present in the ultra-traditional music of the two other composers on the Thomson Hall program, Jazeps Vitols (sometimes known as Joseph Wihtol) and Janis Medins. Vitols' vintage 1895 Overture Dramatique sounded like a latter-day (and not much latter, at that) Liszt tone poem; Medins' Three Latvian Dances and Four Latvian Folk Songs (featuring Ileana Peterson as a sympathetic mezzo-soprano soloist), like the skilfully orchestrated patriotic gestures they are.

Toronto Star (ON)
FIN
LIFE, Tuesday, July 8, 1986 311 mots, p. B3

Give chicken Cajun touch

Mary McGrath Toronto Star

Take a tip from the Skyline's chef Enrico Montecchi the next time you cook chicken and give it a Cajun touch. Montecchi learned how to make this dish at Paul Prudhomme's famous restaurant in Louisianna and it's on the menu at Cafe Creole where he cooks. Cafe Creole Chicken Jambalaya 1 chicken (about 3 lbs/1.5kg), cut in pieces 4 tbsp margarine 1 1/2 cups finely chopped onions 1 1/2 cups finely chopped green peppers 1 1/2 cups finely chopped celery

1/2 tsp Tabasco sauce 1 2/3 cups (about 1/2 lb/250g) chopped tasso or other smoked ham

3/4 cup tomato sauce 2 cups uncooked rice 3 cups chicken stock Seasonings: 2 bay leaves 1 tsp salt 1 tsp white pepper 1 tsp garlic powder

1/2 tsp cayenne pepper

1/4 tsp pepper

1/4 tsp ground red sandalwood (optional)

Remove chicken meat from bones and cut into 1/4 inch pieces. (Use bones, scraps and giblets, excluding liver, to make the stock.) Refrigerate chicken until ready to use. Combine seasoning ingredients in a small bowl. Set aside.

Melt margarine in a 4 quart saucepan. Add 3/4 cup each of onions, green pepper and celery; stir in seasoning mix, Tabasco sauce and ham. Cook over high heat until onions are dark brown, about 20 minutes, stirring constantly. Add remaining 3/4 cup each of onions, green pepper and celery. Cook about 5 minutes, stirring occasionally. Add tomato sauce and simmer 5 minutes, stirring constantly. Add chicken meat and cook over high heat for 15 minutes, stirring occasionally. Stir in rice, mixing well. Reduce heat and simmer for about 12 minutes. Add stock. Bring to a boil; reduce heat and simmer covered over very low heat until rice is tender but firm, about 15 minutes. Makes 6 servings.

Toronto Star (ON)
FIN
NEWS, Tuesday, July 8, 1986 857 mots, p. A15

Rain not enough to help Prairie farmers

SASKATOON - SASKATOON - The farmers of the wheat belt can't remember a finer summer than this. The rain has been plentiful, the grasshoppers aren't nearly as bad as last year, and the crops are looking so good it makes a man's heart swell.

"The drought is over," says Saskatchewan Premier Grant Devine. "And that just makes everybody feel good."

But beyond the relief the moisture-laden skies have brought lies a deeper uneasiness. The countries that have always depended on Canada for their grain are learning to feed their own people. Some have even elbowed their way into the export market.

Devine, who appointed himself agriculture minister last December, makes no attempt to hide his concern. "We have millions of acres here - you just look out the window," he said in a recent interview. "We can produce enough to satisfy people in a good part of the world, certainly China, the Soviet Union, India, wherever.

"If we don't grow wheat in a country that looks like this, what will we do with it? There are other commodities you can grow, but our competitors can do the same thing. They can grow canola oil or barley or whatever.

"That's what we're facing. But we can't quit on it. We can't just let our people leave the land. We are productive and competitive and efficient, and we're damn well going to fight for it."

The long-term outlook may be brighter than the short-range view, the Premier contends. At the moment, Canadian farmers are facing a double-headed dilemma. Their biggest customers - the Soviet Union, China and the Third World - are beginning to take great strides in agriculture, leading many to believe that they could become self-sufficient in food before too long.

At the same time, the developed world is caught in a fierce agricultural subsidy war. European governments - particularly the French - are offering their farmers billions of dollars worth of support payments to grow wheat, which they can then sell at bargain prices around the world.

"They decided to pay their people two or three times what it's worth and grow their own," said Devine with undisguised contempt. "You get somebody in the mountains of France who decides he wants to be a wheat producer. It doesn't make any economic sense. It costs the national treasury a fortune. It's hard to compete with this kind of irrational economic activity."

But he sees hope of improvement on both fronts.

Although China and the Soviet Union are beginning to meet their people's most basic demand for carbohydrates, their societies are developing and improving their standard of living so quickly that they will soon be in the market for more meat and better quality grains. And Canada, their long-time supplier, will be ready. "I think those markets will always be there," Devine predicted confidently.

As for the subsidy war, Devine is not quite so philosophical. He appealed to Prime Minister Brian Mulroney, when the federal cabinet was meeting here last week, to provide $1 billion in subsidies to Canadian farmers. Devine acknowledged that he was indulging in the very practice he deplored, but he argued that, "if others are going to play the game, we may have to play it."

And a few weeks earlier he had been in Columbus, Ohio, urging the governors of the 13 Midwest American states to "show the Europeans" by entering into a special trading arrangement with Canada.

"They liked the sound of that," Devine said. But he had to confess he found their actions less encouraging that their words. "Their perception of trade is very protectionist," he admitted. "They were not interested in freer trade or free trade or bilateral discussions on trade. They were more interested in kicking Canadians politically - or anybody that was in their way."

What gives him reason for optimism in the long run is the conviction that the U.S. cannot afford to go on spending $54 billion a year subsidizing its farmers, and the belief that farmers themselves will eventually rebel against a system that drives down prices and makes them partial wards of the government.

And there is one final reason: "There are people living in Saskatchewan that were here when there was nothing - like my grandfather. And they're still here and they're saying 'Don't ever succumb to the gloom and doom.' "

Devine, who has a doctorate in agricultural economics, still works the land on the family farm near Moose Jaw when the Legislature is not sitting. He watches rainfall levels and interest rates and fuel prices as closely as any farmer.

As a grain grower, he likes the way the year is shaping up. As Premier - and the man expected to call an election this fall - he is counting on a good crop year to put the province's voters in a good mood.

But, as agriculture minister and the grandson of a Saskatchewan pioneer, he knows the family farm is at the mercy of forces far stronger than winds or weather. And it takes a bit of the sparkle out of the July sunshine.

Toronto Star (ON)
FIN
ENTERTAINMENT, Tuesday, July 8, 1986 323 mots, p. C4

We surfed and turfed

Sandra Matteson

Years ago, about 10, when going out for dinner usually meant a great steak and seafood restaurant, I used to frequent a place called Surf N' Steer. It disappeared and a couple of months ago, magically reappeared - a couple of blocks north of its original location.

The decor in the new restaurant is pretty enough - all grays and pinks, and pink neon tubing in the front window. The Greek music in the background was not intrusive.

Moments after we had ordered our wine, a steaming basket of garlic bread and a delicious-looking platter of tzatziki, dill pickles and greek olives were delivered to our table. The tzatziki, a cool and fresh mixture of yogurt and cucumber laced with garlic, was one of the best I've ever had.

Both my guest and I succumbed to the combo plate - a filet mignon and lobster tail ($21.95) - which included the appetizer tray, a Caesar salad, baked potato and vegetable.

Had they been cooked to order - medium rare - they would have been succulent, but both our steaks were overcooked. We decided not to send them back. The lobster tail was perfect, as were the veggies - a little plate of crisp carrots and cauliflower. There really was enough food for three.

If a good, old-fashioned garlic-laden dinner, complete with all the meat and potatoes you can eat, is what you're after, then the new Surf N' Steer is still good value. Dinner for two, with a litre bottle of red wine, tax and tip, came to $70.

- By Sandra Matteson

The Star's daily restaurant review

TABLE FOR TWO Surf N' Steer 2140 Yonge St. (two blocks south of Eglinton) 489-8300 Steak and lobster; open daily noon to 3 p.m. and 5 to 11 p.m; closed Sundays; dinner entres $10.95 to $21.95; full licence; major credit cards accepted; seats 50. wheelchair access.

Toronto Star (ON)
FIN
BUSINESS TODAY, Tuesday, July 8, 1986 575 mots, p. E19

'Vicious fight' foreseen for Alberta packers

(CP)

EDMONTON - EDMONTON (CP) - Low profit margins and intense competition have Alberta's beef and hog packers weighing strategies for survival.

Packers require high and consistent volumes of livestock to keep unit costs down, but falling numbers of slaughter cattle have set the stage for a fight to the death among Alberta beef packers during the coming year, says analyst Chris Mills.

"There is going to be a vicious fight between plants to see who survives," says Mills, a policy adviser to the Canadian Cattlemen's Association.

"Not all plants are going to be able to stay in business; they are trying to position themselves so that when the crunch comes, their cost picture is such that they will be able to pay a higher price for cattle."

That means cutting costs and improving efficiency so cash will be available to buy cattle from an ever-dwindling supply.

Cattle numbers are down because of an earlier rash of over-building and over-optimism in the industry. Prices crashed and producers made the decision not to breed as many feeder cattle.

Mills said in an interview that it takes 3 1/2 years for the cattle supply to turn around, and during the next two years at least, numbers are likely to drop by another 10 to 15 per cent.

Alberta plants are efficient, Mills said, but lack volume.

"There are plants in the U.S. that could kill all the cattle produced in Alberta and still have some surplus capacity."

Mills said that gives the U.S. plants some advantage in buying slaughter cattle out of the Alberta market.

The players include Canada Packers, which has plants across the country, and a group of independents: Gainers Inc. in Edmonton, Lakeside Packers in Brooks and X-L Beef in Calgary. Gainers and its workers have been locked in a violent strike since May.

Alberta used to have more plants, a legacy of the days when cattle were plentiful and government programs encouraged new building. But a downturn after 1976 saw numerous plants close.

Canada Packers closed its Edmonton slaughter operation, turning the plant into a distribution centre, and closed a Lethbridge plant it had purchased from Swift. Gainers closed its old plant when it took over the Swift operation.

Burns closed its plants in Edmonton, Calgary and Medicine Hat.

Despite the closings, the meat-packing industry is Alberta's second-most important after oil in terms of value of shipments.

In the hog market, Canada and the United States are considered as one and Alberta's plants find themselves operating in an environment where one U.S. plant is killing 3 million hogs a year - 1 million more than are produced in all of Alberta each year.

The Alberta plants operate in a province blessed with all the necessities of hog production but have to ship product thousands of kilometres to reach big markets such as Los Angeles.

Doug Ford, executive assistant to Gainers owner Peter Pocklington, compares that to Canada Packers in Toronto, which is close to huge markets like Detroit and Buffalo.

On top of that, Gainers and Fletcher's Fine Foods of Red Deer compete head-to-head with U.S. companies that have lower labor costs.

Gainers is holding out against union demands for a pay increase accepted by Canada Packers earlier this year.

Fletcher's has settled with its workers, but it will take time to restore volumes and markets, said Greg Whalley from Fletcher's head office in Vancouver.

Toronto Star (ON)
FIN
FOOD, Wednesday, July 9, 1986 521 mots, p. C4

Rib steaks great on the barbecue

David Brown

The beef prime rib is the upper middle of the animal's back, between the blade and long loin sections. It contains some of the choicest beef cuts available.

Because of its popularity for rib and rib-eye steaks in the summer, and prime-rib roasts in the winter, the rib section does not experience the dramatic seasonal price fluctuations of the barbecue sirloins and T-bones. During the summer, rib steaks are often on sale at bargain prices (recently $2.99 a pound or $6.59 a kilogram at several chains) and are terrific on the barbecue.

The main muscle in the rib is the rib eye. In Canadian Grade A beef, this is usually extremely tender, well marbled, and very flavorful. Frequently, this muscle is isolated from the rib and sold separately, either as rib-eye steaks or rib-eye roasts. The rib-eye roast makes an excellent, less costly substitute for filet mignon in Beef Wellington recipes.

Fat adds flavor

Fat has become a dirty word in our society. The marbled appearance of the rib eye turns off some people. But this marbling adds flavor and tenderness. Cooking your rib eyes and rib steaks in ways that allow the fat to drip off as it melts will permit you to enjoy these benefits without the extra calories. The amount of marbling in the rib eye decreases as you go toward the loin end of the rib, to the point where loin end rib eyes are almost identical to strip loin steaks. Buy them instead of strip loins when the price is advantageous.

The rib section contains seven ribs. These are counted beginning at the smaller loin end, which is mainly rib eye. When you get to the third rib, another muscle group, the rib cap, starts to appear. This increases in size to the point where the larger blade end rib steaks (the seventh rib) are essentially half cap muscles and only half rib eye.

There is nothing wrong with the meat in the cap except that, if not well aged, it will be significantly less tender than the rib eye. For this reason, rib steaks are sold either cap on or cap off, with the cap-off version being the better (and more expensive) steak. The caps that have been removed in the butcher shop or supermarket are sold as stewing beef, boneless braising ribs, or ground beef.

When rib steaks are advertised as rib steaks they are the cap-on type. Be sure to read the fine print and try to buy your rib steaks with as little cap as possible for the cheaper cap-on price. If having steaks cut specially, request cap-on steaks from the first three ribs. Special note: I have received several questions about Spencer Steaks, Delmonico Steaks and Club Steaks. Club Steaks are cap-off rib steaks or wing steaks. Delmonicos and Spencers are rib eyes. The government is trying to phase these names out to minimize confusion for the consumer. * David Brown is president of Meat Consultants International Inc. Write to him c/o The Food Section, Toronto Star, One Yonge St., Toronto M5E 1E6.

Toronto Star (ON)
FIN
NEWS, Wednesday, July 9, 1986 712 mots, p. A1

Killing of seals is 'humane' report declares

Alan Story Toronto Star

HALIFAX - HALIFAX - The clubbing of white-coated seal pups and the shooting of older seals are not cruel and are as humane as the killing methods used on cattle in Canadian slaughterhouses, a royal commission on Canada's sealing industry has concluded.

But, after two years of study, the much-awaited commission report recommends that the controversial hunt, which ended in 1984, not be resumed because public opinion is against it.

Compensation urged

The Royal Commission on Seals and the Sealing Industry has concluded that clubbing seals "was about as humane as a state-of-the-art slaughterhouse operation," Russell Barsh, a Seattle, Wash., lawyer and commission member, said in a telephone interview yesterday.

The 1,000-page commission report recommends $120 million in compensation for Newfoundland fishermen and the Inuit of the North - the two groups economically devastated by the ban imposed by the European Community, Europe's trade coalition, following widespread protests.

The Newfoundland fishermen should be awarded $50 million in direct compensation and another $50 million to help them develop economic activity other than sealing, the commission says.

And it recommends that the Inuit, who relied on the centuries-old hunt as an important source of income, be given at least $20 million - $4 million a year for five years, Barsh said.

The commission also discovered evidence that lack of seal meat from the Inuit diet has led to poor nutrition in many communities.

Baby pelts

"We found there was a growing problem with nutrition in many communities as they shifted from harvesting wild foods to importing southern, store-bought food," Barsh said.

The commission is yet to release its report. But its highlights have been confirmed to The Toronto Star by Barsh, as well as an anti-sealing lobbyist in Seattle.

The 1984 anti-seal ban by the European Community, once the main market of Canadian baby seal pelts, followed a vigorous emotional campaign by environmentalists, led by the Greenpeace Foundation.

It included actress Brigitte Bardot and centred on the allegation that clubbing seals was barbaric and that the hunt was depleting seal stock.

But the commission has rejected those arguments, saying the protest groups played fast and loose with facts.

The commission concluded that seal stocks have not declined in recent years and that seals are not an endangered species.

Report to cabinet

The seven-member commission, appointed by the federal government in June, 1984, is headed by Mr. Justice Albert Malouf, a judge of the Quebec Court of Appeal. It includes two other Canadians and four international scientists and biologists.

The commission, which held a number of hearings across Canada last year, is to present the report to the federal cabinet before its Sept. 30 deadline.

The commission also said that, while the European Community ban caused economic havoc, it was not the sole cause of the collapse of the seal hunt.

"The ban was the last part of a decline that began more than a decade ago," Barsh said.

The commission says Ottawa should have acted earlier to examine the biological implications of the killing of seals.

But over-all, "organizations opposed to commercial sealing were more effective than the sealers or the Canadian authorities in presenting their views to the public at large" and to those in Europe concerned about the hunt, the report concludes.

Communities threatened

Barsh said commission members "found that, on a pure public relations basis, the white-coat hunt was not defensible and so there was no point trying to bring it back."

The commission did not come up with a firm figure on the financial loss but does say survival of some of the communities is threatened.

It says fishermen on the north coast of Newfoundland lost a third of their income. The Inuit were even harder hit, losing two-thirds of their income.

Barsh said anything less than the $120 million compensation "would be unfair" because at least that much is needed to "repair and rebuild" the depressed economy.

Vivia Boe, Greenpeace's international anti-sealing campaign co-ordinator, said her group felt vindicated.

"The royal commission agrees the public has the right to say whether seals should be killed," she said in a telephone interview from Seattle.

She said that she received a summary of the report's recommendations and five chapters of the text from the commission.

Toronto Star (ON)
FIN
ENTERTAINMENT, Wednesday, July 9, 1986 340 mots, p. B2

Olive Tree blossoms

Tom Spears Toronto Star

It's easy to dismiss The Olive Tree as just another spaghetti house: From the outside it's a bit of a hole in the wall, on Avenue Rd. across from the Big Sister Thrift Shop.

Step inside and the impression changes. The little restaurant has only been in business for about a year, but so far it has made all the right moves.

Soups and antipasto begin the menu. The Olive Tree antipasto ($5.95) brings alternating slices of prosciutto ham and cheese and (naturally) olives. Ask for shrimps in a hot, peppery sauce ($6.95) and they may have to substitute scallops, but take it gladly either way.

The pastas are homemade, fresh every day and without preservatives. There's a full list of pasta meals, or you can order a meat and salad entree which automatically starts off with a smaller dish of flat noodles in a simple but very fresh tomato sauce. The pasta itself is firm but not tough.

The lemon sauce on the tender veal picatta ($10.95) is a careful balance of fresh and biting. Bistecca, pepper steak in brandy sauce ($12.95), is another good balancing act - the steak, brandy and peppercorns all retain their individual flavors.

Service is good, and always friendly; this is a small operation where everyone pitches in with a will.

Dessert is guaranteed to mellow the toughest critic: Skip the pastries and head straight for the zabaglione - frothy eggs and sugar mixed with a sweet wine and served hot in a glass ($3). It's hard to imagine how anything so airy can be so rich. Dinner for two, with three glasses of wine, tax, and tip, was $64.30.

- Tom Spears

The Star's daily restaurant review

TABLE FOR TWO The Olive Tree 1734 Avenue Rd. (at St. Germain Ave.) 782-7971 Italian; seats 30; wine and beer licence; open Tues.-Thurs. 10 a.m.-10 p.m.; Fri.-Sat. 10 a.m.-11 p.m.; Sunday 10 a.m.-9 p.m.; takes major cards.

Toronto Star (ON)
FIN
LIFE, Thursday, July 10, 1986 298 mots, p. C6

Try orange to enhance taste of lamb

Mary McGrath Toronto Star

Try thyme and a touch of orange if you want to give marinade for lamb a new twist. This one is from the New Zealand Lamb's test kitchen. Orange-Grilled Butterflied Leg Of Lamb 1 4-lb (1.8-kg) butterflied leg of lamb

1/2 cup olive oil

1/2 cup fresh orange juice 2 tbsp chopped fresh parsley 2 tsp grated orange rind 2 large cloves garlic, crushed 1 1/2 tsp finely chopped fresh thyme or 1/2 tsp dried thyme

1/2 tsp freshly ground black pepper

Parsley sprigs and orange slices (garnish)

Make several gashes in thickest part of meat to promote even cooking. Place lamb in a sturdy plastic bag and set in a dish or bowl. Combine oil, orange juice, parsley, orange rind, garlic, thyme and pepper. Pour over lamb and close bag with a tie. Refrigerate at least 4 hours or overnight, turning bag occasionally. Let stand at room temperature about 1 hour before grilling.

Remove lamb from bag and reserve marinade. Wipe dry with paper towels and place flat on an oiled grill about 3 inches over medium-hot coals or on high setting. Sear meat 4 minutes on each side; then raise grill so that it is 6 inches above coals or turn control to medium-high setting. Basting often with marinade and turning once more, continue barbecuing another 35 to 40 minutes or to desired degree of doneness - 140 degrees F for rare, 150 degrees F for medium amd 160 degrees F for well done.

Remove from grill and let stand on a board, loosely covered with foil, 10 minutes before carving. Carve in thin diagonal slices and arrange on a heated platter. Garnish with parsley and orange slices. Makes 6 to 8 servings.

Toronto Star (ON)
FIN
NEWS, Friday, July 11, 1986 196 mots, p. A10

Union cool to report on Gainers

(CP)

EDMONTON - EDMONTON (CP) - A mediator's report on the bitter Gainers Inc. meat-packing dispute provides a basis for resumption of talks but is not enough to end the strike, a union spokesman says.

Ed Seymour of the United Food and Commercial Workers Union yesterday said the union will not recommend Al Dubensky's report to the membership as the basis for a settlement.

Dubensky, who headed a one-man inquiry into the 40-day-old strike, recommends substantial wage increases for the 1,080 unionized workers.

But the veteran labor mediator said he could not recommend parity with wage settlements negotiated at other Canadian meat-packing plants.

With Alberta's economy in recession, "a settlement increase of 19 to 20 per cent would not be realistic," he said.

The increases recommended by Dubensky - 51 cents an hour when a contract is ratified and another 52 cents an hour next June - would bring the top hourly rate at Gainers to slightly more than $13 an hour.

Dubensky also recommends that all striking workers be recalled, contempt charges against those arrested during violence at the plant be withdrawn and the union end its boycott of Gainers products.

Toronto Star (ON)
FIN
NEWS, Friday, July 11, 1986 620 mots, p. A6

Fewer donations going to food banks, officials say

John Sakamoto Toronto Star

Many Metro food banks and agencies are dangerously short of essential foods because of plummeting donations.

At FoodShare, the co-ordinating and resource group for Metro's food banks, donations of food have fallen to one-third their usual level.

"We're down from about 25,000 pounds of food to about 8,000 pounds in the past two months," said co-ordinator Donna MacDonald.

30,000 meals monthly

FoodShare serves about 140 agencies and six major food banks across Metro and, by MacDonald's estimate, it contributes to more than 30,000 meals a month.

She said donations tend to go down at this time of year, but she and officials from other food banks said the problem is being enlarged for the first time by a rise in the number of hungry.

Gerard Kennedy, executive director of The Daily Bread Food Bank said: "A big part of the problem is that agencies are seeing, for the first time I think, an increase in numbers in the summer time.

"It's much more difficult for the agencies now because they don't plan on the summer being a time of heavy demand, but it is."

Summer drought

Kennedy said many of the sources of food donations - schools, churches and community groups - dry up in the summer, making it tough on local agencies and the people who depend upon them.

Beverly Barbeau knows about both sides of the problem. Before moving out of the area today, she was a co-ordinator with the Regent Park Sole Support Mothers group. She is also a sole support mother herself. The group is one of the agencies served by FoodShare. It provides meals for about 260 sole support mothers a month.

"We'll get emergency calls and we have to tell them we don't have anything and we'll have to call them back," said Barbeau, 43, who supports three children on her mother's allowance.

'Won't balance out'

"It especially hurts when FoodShare doesn't have enough. We take turns getting it, but when it doesn't come at all, it won't balance out. You do your best with what you've got."

Karen Shaver, the executive director of the Second Harvest food distribution centre, said they are getting about the same amount of food, but the number of agencies served has jumped from seven last year to 46 this year. That translates into about 8,000 people a week.

"Every single agency has told us they need more food than we're able to give them," she said. "There are a lot more people on the street."

Other agencies such as the Salvation Army - which buys food as well as getting donations - STOP 103, and others say they are getting "supplemental" food, but not enough of the essentials.

"We've pretty much run out of canned meat and fish," said Loren Freid, co-ordinator of the North York Harvest Food Bank, which serves about 20 agencies throughout north Metro. "We're down to a lot of supplemental foods such as breakfast cereals, juice and baby food."

Critical situation

Freid said if the situation goes on much longer, "there will not be enough coming in to adequately service the agencies that receive food from us."

FoodShare has an additional worry. Its funding runs out at the end of this month. The organization has asked for the city and Metro to contribute a total of $33,676 to support it through the end of the year.

That request is scheduled to go to city council on Monday. A report from the city's management services department recommends approval on the condition that Metro agrees to kick in half of the total.

Anyone wishing to donate food can contact FoodShare at 861-0311.

Toronto Star (ON)
FIN
BUSINESS TODAY, Friday, July 11, 1986 889 mots, p. E2

You can't tell the players without a program any more

Jack McArthur Toronto Star

Where will it all end? If this keeps up, probably in complete confusion.

Canadians won't recognize most of the strange new names in Corporate Canada.

Shareholders and employees suddenly find their companies have different labels, often reflecting an upheaval in the things they do and how they do them.

Their names are being changed at a record pace again this year.

For good reason or bad - with a lot of the bad - companies do it more than ever in Canada and the U.S.

In this half-yearly report on the name game, we find more than a dozen did it in the past two months alone among the minority of Canadian companies listed on the Toronto Stock Exchange.

While many switches are minor - Blackdome Exploration becoming Blackdome Mining - some are more fundamental - California Silver becoming California Gold Mines.

Many others make a clean break with the past, as when Massey-Ferguson emerged as Varity Corp. That signifies its long battle to reduce dependence on the ever-depressed farm machinery business and return to full financial respectability.

What next?

There are plenty of logical candidates for something markedly different.

Canada Packers is one. Meatpacking is a low-profit, unexciting business with which to be identified - and the company is hot on the trail of becoming less meaty, though that's still by far its biggest business.

Others at least theoretically logical as name-changers are Canadian Pacific, Molson Companies, Redpath Industries - and WIC Western International Communications Inc., which is (a) far too cumbersome and (b) not descriptive of a WIC mix of broadcasting interests that's increasingly eastern and involved with satellite communications.

Redpath is too well known as a sugar to describe a company now well into automotive, industrial and construction products.

In the same way, Molson sounds too beery and Canadian Pacific too railroady for companies evolving into such bewildering business diversities.

Will it be a race between Canadian Pacific and Canada Packers to be first to blossom as CanPac Inc.?

Probably not. A proper respect for history is needed, too. Canadian Pacific - and Molson - go back to the last century as designations evoking visions of the building of modern Canada. You wouldn't want to see them trampled underfoot in this stampede.

Still, an honored place in history doesn't always ensure survival - more's the pity. The Atchison Topeka and the Sante Fe are long gone except as golden oldies for disk jockeys.

Among labels discarded lately are Dome Canada and the title of Heritage Group for what once was Kitchener-Waterloo's J. M. Schneider Inc., a company with roots going back to 1890.

Heritage surely had to go. It was too like the designation of an ancient structure by a historical board. The image of an ancient structure is the last thing a go-ahead company wants.

The company - in meat and many other foods - admits error and, as Schneider Corp., reverts to the name it abandoned six years ago.

To venture overseas, British Leyland will become Rover Group. That may sound like a dog show to some, but change is fully justified by the auto company's reputation as a dog.

It wants to shed a horrendous past of classic corporate deterioration - low productivity, labor strife, losses, bad management - that made it a case history for business schools teaching would-be executives what not to do.

And after 85 years, U.S. Steel vanishes. That once mighty giant now is only 30 per cent steel - and that not profitable - and large in oil as part of its non-steel venturing.

It's USX Corp. now and its steel operation is USS - an example of the unaccountable popularity of initials instead of real names.

I suppose when executives initial inter-office memos long enough, they begin to see the world in the same way.

(The boss calls home: "Hi, J. B. Kids O.K.? Little M. J. has TB! Ain't that an SOB! What's the MD say? . . . Well, I've got to QB a meet PDQ on the COLA clause with the UAW (AFL-CIO). Yeah, QED to you too, J. B.")

Like Heritage, Dome Canada turned out to be a big mistake. It kept calling to mind Dome Petroleum. For years now, Dome Pete has been struggling to beat awful difficulties, living only with permission of bankers who felt its debts too large to write off as losses. Dome Canada is Encor Energy now.

Making a change isn't always easy.

USX Corp. promptly heard from a small California phone retailer. USX Telecenters feels "outraged" by this big copycat.

USX Corp. replies that it spent $1 million to take the leap, checked registries in all 50 states and thinks there's sufficient difference.

A similar dispute entangled Toronto-based housing developer Costain Ltd. on the way to its proposed name, Costan Development Corp. The simple omission of an "i" turned into a hot argument.

When Britain's Costain Group sold control to Carena-Bancorp, part of the deal was a new name to distinguish it from its former parent. The Briton objected that the alteration was not enough.

Thus the Canadian company billed itself as Costan Development on its report on 1985 but quietly returned to Costain Ltd. for the first quarter of this year pending settlement of the argument.

Toronto Star (ON)
SA1
LIFE, Saturday, July 12, 1986 907 mots, p. L4

Wine writers 'marry' food and drink at scrumptious 12-course banquet

Tony Aspler

The best marriages are made in Heaven or in the kitchen.

Too often we look at wine as divorced from the meal table - a beverage rather than as a seasoning for food. But a well chosen wine can bring out the flavors of a dish, highlight its textures and aid digestion.

There are some wines that are unrepentant bachelors - sweet of disposition but not really marriage material. (So called dessert wines.) Otherwise, the vast majority of them are fair game and deserve to be courted at the dinner table.

Just as wine can alter and enhance the taste of food, so too can a sauce or a spice or a particular flavor change the taste of a wine.

Take oysters, for example. A fresh oyster with a gulp of chilled Muscadet-sur-lie or Chablis is a gastronomic honeymoon. The crisp acidity in these wines complements the salty marine flavor. But if you wrap the oyster in romaine lettuce, bake it with tomato and serve it warm with a mousseline sauce, a Muscadet becomes altogether too shy and retiring a groom. Its fresh crispness becomes a steely austerity.

You need a buttery white Burgundy with good acidity like a Pouilly-Fuisse or a fruity Tokay d'Alsace to stand up to the barrage of flavors.

These matrimonial reflections were prompted by a 12-course meal I experienced recently at Cafe Pommery on Yorkville Ave. I hope you're hungry because I'd like to share this feast with you.

Thomas Belelieu, the restaurant's general manager and matchmaker extraordinaire, selected all the dishes and wines from his menu so that a group of wine writers could play marriage counsellor.

To get our palates in working order we were served Veuve Clicquot Brut as an aperitif. Just to set the taste buds dancing.

The first course was Russian and Canadian caviar served on two circles of toast accompanied by frozen Moskovskaya vodka. The vanilla sweetness of the spirit contrasted superbly with the oiliness of the caviar, although vodka to start a meal where great wines are to follow is not a good idea. The alcohol tends to anesthetize the palate.

Course 2: Atlantic salmon tartare in a dill and yogurt sauce with Drouhin's Laforet Chardonnay 1984. The garlic and walnut oil in the sauce tended to put a half-nelson on the wine, which needed more body weight to compete on equal footing.

Course 3: The above mentioned oyster dish (Malpeques) with Le Master de Donatien 1984 Muscadet.

Course 4: Warm Belgian endive salad with fresh basil and a white Graves, Chateau de Chantegrive 1982. The red wine vinegar and the olive oil blanketed the dry, appley wine. A Sancerre or an Australian Chardonnay would have been a better suitor.

Course 5: Sea scallops with saffron sauce and Riesling 1982, Cuvee Frederic Emile (Trimbach). The most successful partnership of the night! The succulent seafood, beautifully cooked, really brought out the elderberry flavor of the wine. And the wine lifted and concentrated the taste of the scallop.

Course 6: Warm aiguillettes of smoked duck with green beans and Chateau St. Jean Alexander Valley Gewurztraminer 1983. This was a morganatic marriage: The wine completely overshadowed the dish like a Wagnerian mezzo and a boy soprano. This sensational Gewurz, bursting with lychee flavor, is really a wine to enjoy by itself or with white asparagus and bernaise sauce.

Course 7: (By now you're beginning to ask yourself how much can one man eat? Well, the portions were - thankfully - very small): medallion of chicken with julienne of leeks and Brie and Merusault-Charmes 1981, Cuvee de Bahezre-de-Lanlay (Jaboulet Vercherre). This white Burgundy with its hint of maderization and lemony finish was rather lacking in middle fruit. A little jaded for a fantail of flavors.

Course 8: Civet of rabbit with sauted morels and Pommard 1983 (Drouhin). The wine was precocious and showed more development than expected. It harmonized well with the rabbit.

Course 9: Lamb with rosemary and thyme sabayon with a Volnay 1928. The wine was superb - billowing, tarry fruit and a strong backbone of acid. Vigorous and youthful still. Venerable bottles like this should be served with simple meat dishes because they are - inevitably - the star.

Course 10: Toasted goat cheese with walnuts on spinach leaves and Chateau Lafite Rothschild 1970. The wine was surprisingly light in character and very accessible for a 1970 first growth. The chalkiness of the cheese and the acid of the wine worked well together. The usual pairing is a Sancerre or Pouilly Fume.

I would have been inclined to switch the Volnay with the Lafite in retrospect. The Volnay had sufficient acidity to stand up to the goat cheese.

Course 11 (almost there!): Raspberry ice with peppered berries and Calem 1964 Reserva Port, Quinta da Foz. The pepper on the strawberries and blueberries called for something strong and spicy like port to complement it.

Course 12: White and dark chocolate truffles with a selection of eaux-de-vie. I chose Kirsch, which seemed to work well with the most difficult of all foodstuffs to match with beverage alcohol.

And then I went out for dinner. (I'm only kidding.)

Thomas Belelieu and his Swiss chef, Eric Mottier, plan to hold these 12-course wine and food marriages at Cafe Pommery on Monday nights beginning Sept. 15 for 10 occasions. The menu and wines will be regional - the first is Champagne.

Toronto Star (ON)
SAT
NEWS, Saturday, July 12, 1986 409 mots, p. A12

Union leader seeks boycott against packer

(CP)

EDMONTON - EDMONTON (CP) - Dismissing a mediator's report on the bitter Gainers Inc. strike as a sham, Alberta Federation of Labor president Dave Werlin has called for a stepped-up boycott against the meat-packing plant.

"We're going to crank up the fight," Werlin said yesterday. The federation, he said, is starting a province-wide boycott that will include 5,000 lawn signs to be made available to supporters of the striking workers in Edmonton.

Mediator Al Dubensky has recommended that the 1,080 unionized workers get substantial wage increases but not wage parity with other Canadian packers. B.C. forest workers poised for walkout

VANCOUVER (CP) - The British Columbia forest industry faces a strike by the 31,000-member International Woodworkers of America as early as next week, the union said yesterday. Union leader Jack Munro said the action could come by next Friday after announcing a province-wide strike vote favored a walkout by 89 per cent to back contract proposals. Ex-teacher acquitted of molesting young girl

WINNIPEG (CP) - The Manitoba Court of Appeal has acquitted a former Winnipeg school teacher of sexually molesting a 12-year-old girl he met through his church group. In a 2-1 decision, the court overturned last November's conviction of Kenneth Allan Green, 46, who had been given a two-year jail term. Quebec retailer pulls South African apples

MONTREAL (CP) - IGA-Boniprix Inc., Quebec's fourth-biggest food retailer, withdrew South African apples from its shelves yesterday following a threat from a political group to poison the fruit. The move came a day after a similar decision by Provigo Inc., the biggest food retailer in Quebec, and the second-biggest in Canada. Groups plan challenge of welfare inspections

MONTREAL (CP) - The Quebec Human Rights League and several groups representing people on social assistance say they will challenge the legality of the province's welfare inspection program this month in court. The groups yesterday called home visits by a special squad of inspectors "illegal and immoral" and charged the government with releasing misleading figures to prove that the program is working. Disabled mother, 49 lost in dense bush

PINE FALLS, Man. (CP) - More than 150 people, including RCMP and 55 Canadian Forces personnel, are searching for a 49-year-old disabled mother of seven who has been missing in dense bush since Sunday. Madeline Grisdale, a member of the Fort Alexander Indian reserve, suffered a stroke 10 years ago that left her mute and partially paralyzed.

Toronto Star (ON)
SUN
PERSPECTIVE, Sunday, July 13, 1986 3309 mots, p. H1

Canadians recall Spanish Civil War

Olivia Ward Toronto Star

On July 19, 1936, Spain caught fire.

With an army mutiny that started in Spanish Morocco, Spain was plunged into one of the most bitter civil wars in history.

The war did not erupt in a vacuum. For three years right- and left-wing factions and regional loyalists had clashed, sometimes violently, under a centre-right republican government.

Catalonia, the ancient eastern province of Spain, rebelled against the Madrid- based government. Catalan nationalists demanded land reform that would do away with the domination of large landowners. The popular Catalan leader and former prime minister, Manuel Azana, was arrested for promoting revolution.

The rebellions continued, and in December, 1935, the government agreed to hold an election. Released from prison, Azana became leader of a coalition of left-wing parties backed by unionists, socialists, anarchists and Communists. In February, 1936, he won a sweeping victory.

Chaos followed. Inflamed by the populist success, bands of peasants and extreme left-wing partisans refused to wait for legal reforms. They seized land, set fire to churches and homes of wealthy landowners and industrialists, and emptied the prisons of people they declared unjustly held.

New violence erupted, along with 300 strikes. With the left badly split and unable to maintain order, the right consolidated. Conservatives turned to the Falange, the Spanish fascist party, which campaigned to convince the country that a Communist takeover was being planned.

The government declared war on fascism, and violence escalated. On July 13, a former right-wing finance minister was murdered in revenge for the killing of a Communist lieutenant.

Convinced of a Communist plot, Gen. Francisco Franco, stationed in Spanish Morocco, directed an army mutiny which spread to the mainland within 48 hours. It was the beginning of the three-year Spanish Civil War, which ended with the fascists in power, and consolidated in Europe.

The Allies were tragically slow to recognize the unacceptable face of fascism. In the Spanish Civil War, more than one million people died, 400,000 of them executed. After the war another million people were forced into exile. The heavy toll was caused by the length and savagery of the fighting - and the Allies' pact of "non-intervention" which prevented troops and equipment from going to the aid of the republican government, while 50,000 German and 100,000 Italian fascist soldiers streamed into Spain with the most modern land, sea and air equipment.

But other help arrived - 40,000 men and women from 27 countries, including 1,200 from Canada, who were smuggled across the French border with little training or equipment. The International Brigades stemmed the tide of the war for two years before the republicans were overwhelmed by sheer military superiority.

More than half of the international soldiers died before the war ended. When the Spanish government asked the survivors to leave the country in 1938, Dolores Ibarruri, the legendary Pasionaria, told them, "Comrades of the International Brigades . . . you offered your blood with boundless generosity . . . you are history. You are legend. We shall not forget you."

ROSS Russell is 69 now. Half a century has rolled over his life since he left Montreal to join the 1,200 Canadians of the Mackenzie-Papineau Batallion in some of the bloodiest battles of the Spanish Civil War.

"I was a little guy, about 140 pounds, but I was ready to fight. What was happening in Spain wasn't civil war, it was a fascist invasion. If it could happen there, no democratically elected government was safe."

The physical - and emotional - scars Russell got in that war will never disappear. But unlike half the 40,000 volunteers from 27 countries who answered the Spanish government's call for help, he lived to go home again.

"When I heard that the war was over, it was a terrible blow," he says. "I was prepared for it when I left the country, I guess. But when the end came there was no more hope."

Hope was the propelling force for the men who stole over the Spanish border from far-flung countries to join what they felt was a just war against totalitarian forces. Some were Depression-era communists, others socialists, liberals, unionists and unemployed men in search of "an honest job."

Together they formed the legendary International Brigades, a band of under-equipped, under-trained and under-fed soldiers who helped hold off the fascist army from 1936 to 1938.

The English-speaking brigade, the 15th, was divided among Americans, British, Canadians and others from Commonwealth countries. The Mackenzie-Papineau Battalion was named for leading Canadian French and English fighters for social justice. From coast to coast, young Canadians joined up.

"Britain, France and the U.S. had made a pact of non-intervention," recalls Jules Pavio a 69-year-old architect who now lives near North Bay. "But the non-intervention was on one side only. They closed off the borders to stop men and ammunition from entering Spain to help the government - but they closed their eyes to the thousands of fascist troops arriving from Germany and Italy."

As concerned men and women from many countries heard about the bolstering of the fascist army with foreign troops, they began to volunteer for service in Spain.

In some countries joining a foreign army was illegal. In Canada, the government passed a law making it an offence to enlist in such an army, pointing a silent finger at Spain. Still volunteers across Canada lined up at Communist party headquarters - the only agency that acted as a recruiting office. Decades later, some volunteers were still classed as "communists" in RCMP files because of their enlistment.

"We were before our time," Ross Russell, who lives near Ottawa, says angrily. "We saw the menace of fascism and we fought it. We figured we could stop it there before it became a bigger threat. But the government, even now, won't recognize us as veterans of a legitimate war."

Russell and his 100-odd surviving colleagues have crusaded for official Canadian government recognition since the Trudeau government was in power. Most have been surveyed by secret service agencies, some are barred from entering the U.S., and those who joined World War II were forbidden promotions above the rank of corporal.

For some, the Spanish Civil War was the proudest time of their lives. Yet fifty years later it still casts a dark shadow.

"Members of the battalion went to fight in Spain against the expressed wishes of the Canadian government," says George Hees, minister of veterans' affairs. "It would clearly be contrary to (our) mandate to recognize as veterans those who served against the wishes of their government and in defiance of the law."

A department spokesman says there is no new legislation underway to change their position. But the veterans hope that the media attention brought about by the 50th anniversary - including a book for which they're raising money, and an international gathering of the brigades in Spain this October - will change the government's mind.

"Fifty years ago, the Canadian government saw communists under every bed," says one B.C. veteran. "But nobody remembers that a lot of guys didn't have beds."

Bureaucrats and politicians have sympathized with the veterans, but few understand how much their lives have been dominated by the Spanish Civil War. George Fiwchuk, a retired Toronto veteran, lived with that obsession. In his 60s, and debilitated by a serious heart problem, he insisted on returning to Teruel, where a death-dealing winter seige had once left mounds of his comrades' frozen bodies unburied for weeks.

In 1980 Fiwchuk joined a Mac-Pap reunion in Teruel, which, says fellow veteran Bill Beeching, "he remembered as a great, stark and dramatic moment of his life."

Supported by a cane, Fiwchuk walked slowly around the battlefields, saying little. That night he died. "We buried him in Teruel," says Beeching. "Somehow, it seemed fitting."

Getting there

Early in the war the allies' "non-intervention" pact resulted in closing of the French border to prevent men and ammunition from flowing into Spain.

The first Canadian volunteers managed to ride over the border in trains or trucks. Later ones panted their way across the Pyrenees at night, the weak falling behind along the way. Passports were stamped "not valid for Spain." At every stage, they were discouraged.

"When I walked over the bridge from Niagara Falls to the U.S. I told the first lie of my entire life," says Wally Dent of Toronto, now 68. "The Americans wouldn't let you through if they thought you were trying to sail to Spain. So I said I was going to the Coronation in England. I met a lot of guys who were headed for the Coronation that year."

After an ocean voyage to Le Havre, France, 19-year-old Dent and his fellow recruits were met by an American official who wasn't fooled. "He offered to pay our way back. Only one of us had any second thoughts and took him up on it."

Dent reached the Spanish border by train before it was closed. But Ross Russell wasn't so lucky. Landing in France, the small, wiry 19-year-old went through a "cloak-and-dagger" sequence worthy of a spy film.

"I went to Paris, and was contacted by somebody with a bunch of tickets," he recalls. "He told me to go to a certain town and sit on a bench in the park. A little girl would come and show me the way. There were lots of meetings like that before I got to the French border town.

"At Perpignan there were no more tickets. They gave us rope sandals. It was pitch dark, and we moved single file. No talking, no smoking. It was pretty hair-raising - you'd look down the side of the road and it was a 2,000-foot drop. "There were about 250 of us, from all over the world. I found out that big guys

aren't any tougher. They were gasping, falling on the ground. I just made myself keep going. I didn't know how long I could go on, it was so steep. Then the sun came up, and we were in Spain."

Training camp

The centre for the International Brigades was Albacete, in southeastern Spain. New recruits spent a few weeks training for combat, were assigned battalions and sent into battle.

"I wasn't really sure what was going on with the war," says Russell. "I had to learn to use a machinegun. But the guns were old Russian models made to be put on a cart and dragged over the steppes by horses. There wasn't enough ammunition to go round."

Few of the Canadians spoke any Spanish, and the language and customs were new to them. Only the constant presence of war prevented culture shock.

"They gave us little Spanish dictionaries and we took it from there," says Wally Dent. "We learned as we went along."

The men of the Mac-Pap Battalion went to Tarazona to train. They learned how to fire guns and rifles, dig trenches, set up camp and communications systems, read maps. Some of their early enthusiasm diminished as poor and scanty food took its toll.

"Breakfast consisted of burnt barley coffee and a loaf of bread which was intended to last the day," says Victor Hoar of London, Ont., who chronicled the battalion's progress. "Dinner and supper were rice fried in olive oil, bacalao made of dried codfish cooked in stew, garbanzos or chick peas, mule or burro meat and strong sour wine."

As the war continued and supplies grew shorter, dysentery struck most of the soldiers. Food, if anything, was worse. "Whenever a mule died, we ate it," says Ross Russell.

In battle

By the time the International Brigades formed in Albacete, the German Condor Legion was already lined up on the hills above Madrid. The government thought the city was lost, but the Internationals unexpectedly cut off the fascists. In the Jarama river valley, sloping into Mardid, the brigades made a stand.

"We're under intermittent shell fire all day long," Burt Levy of Windsor wrote in his journal. "Branches, twigs, leaves, sand, dist and shrapnel are showering on us all the time. The spirit of the boys is good. Again we get the word to retire, and again we are told to hold the line."

While the 15th Brigade (to which the Mac-Paps later belonged) recuperated from the exhausting battle of Jarama, the fascists invaded the Basque provinces and blockaded the ports of northern Spain. The government army attempted to break the fascists' hold on the western approaches to Madrid. In the steaming heat of July, 1937, about 75 Canadians joined the international ranks in the Brunete Valley. By the end of the battle a third of them were dead.

"There were bombs, bullets, tanks," says Jules Paivio. "We were in bad shape. We retreated to recuperate, but we were all waiting for orders to go back. Somewhere I must have drunk tainted water, because I fell on the ground burning up with fever . . . for 10 days I was like that. They wouldn't let me back to the front."

Confined to a makeshift hospital, Paivio saw his friend William Kardash (a Winnipeg volunteer) treated for a shattered leg. "It needed amputating. There wasn't any anaesthetic. Two men held him down, and they took it off. It was pretty rough."

Supplies of all kinds were dwindling. And by the bitter winter of 1937, the exhausted Spanish government troops made a desperate offensive at Teruel, to stop Franco from crossing the Guadarrama Mountains to Madrid. In January, 1938, the International Brigades were called in.

"It was crazy," says Ross Russell. "I saw with my own eyes that our equipment was ridiculous. The fascists were hitting us with the most modern equipment - 88-mm. guns, for God's sake. I had cognac in my gun to keep it from freezing. We tried to set up some kind of barricade, but they blasted us off the ground."

In the attack Russell fell unconscious from a bullet wound in the leg. "When I woke up there were two Spanish stretcher-bearers talking about whether it was worth trying to save me. I don't know why, but they did."

By March, 1938, Franco had cut the country in two, ending the effective defence of the republicans. Members of the International Brigades made last stands, with orders to fight on, even if casualties reached 75 per cent.

Maurice Constant, now 72 and a Waterloo filmaker, was the 15th Brigade's scout. He had the "luck" to witness the German army's first blitzkrieg, in the northern town of Belchite, where the brigade had won a decisive victory the previous year.

"There was something strange going on at the front line," says Constant. "I was the chief scout, so I took my little patrol car and went up the hill. The village was being bombed. Already stragglers were starting to move back from the line. Then I saw what was happening - a full bombardment. Heavy artillery, dive bombers, tanks. We moved back to what we thought was a fallback position, then we knew it was all over."

On the door of the cathedral, Constant later saw a copy of a news report by Ernest Hemingway. "I was disillusioned. It bore no resemblance to the battle we'd just fought. After that, I was suspicious of the media."

Prisoner of war

The retreats continued, with the heaviest casualties of the war. Inspired by Franco's victories, the German troops continued their battering action. Members of the International Brigades who were not killed or wounded found themselves prisoners of war.

"It was a confusing war from start to finish," says Jules Paivio. "We were making a stand in an olive grove near Gandesa (south of Barcelona). A couple of soldiers came toward me, so I walked up to them. One of them poked me in the stomach with a gun. He would have shot me except that I was good cover for them."

The soldiers were Italian fascists, who took Paivio to a prison camp, where he escaped death twice by a hair's breadth.

"I thought they were going to beat me to death, but a sergeant came and stopped them," recalls the slight gray-eyed architect. "Then they relaxed and talked to us in a very open way about their strategy, and wanting to go home. It seemed kind of strange.

"We soon found out why - they were going to shoot us. We were taken by surprise, didn't even have time to think about dying. They lined us up against the wall, and some of the men were crying. Then we began to sing the International (the socialist anthem). A kind of current flowed between us. Fear began to disappear.

"Then . . . they put down their guns. A visiting officer had heard us singing and wanted to know who we were. When he found out, he ordered us kept prisoner, because they had decided it was better to hold people than kill them. After that there wasn't much that could frighten us."

Homecoming

At the end of September, 1938, the International Brigades' participation in the war was officially over, as the Spanish government called for withdrawl of all foreign volunteers in a vain hope that Franco would follow. The fascist troops stepped up the action.

As they straggled toward Ripoll, north of Barcelona, to prepare for departure, some of the Canadians were exhausted to the point of relief. Others were angry.

Many were bitter: "We were leaving Spain shattered and in chains," wrote an American who joined the Mac-Paps. "We had come to Spain full of high hopes and were leaving a people and country destroyed and hopeless."

To Ross Russell, "the saddest thing I ever saw in my life" were the piles of unused tanks, guns and war material lying in depots in France because they were barred from shipment to the Spanish government.

Bitter memories kept most of the men from enjoying the hero's welcome they got from the Canadian public on return. But when the cheering was over, the whispering began. Long shadows followed them for years - those of RCMP officers ordered to "keep tabs" on suspected communists, though few battalion members belonged to the Communist party.

"I was in Timmins at the time," says Paivio. "I knew they were tailing me, it was pretty obvious. One night my wife and I came home and found they'd broken into our apartment. They went through my wife's trunk. We didn't take it too seriously, but it was annoying."

When Paivio and others joined World War II, they were barred from promotion above the rank of corporal in spite of their previous war experience. But Maurice Constant managed to join the airforce as an aeronautical engineer, after returning to university to take an engineering degree.

Constant later did flying missions for the Royal Canadian Air Force. But when the war ended, the shadow of suspicion returned.

"The publisher of a magazine called Executive called me. He had a job that sounded perfect for me, and we got together for a talk. Then I didn't get the job. I later heard that the man had been approached by the RCMP who said 'are you aware that this man is a subversive?"

The survivors of the Mac-Paps have paid a high price for their service, and the rewards have been few and far between. But this October a handful of Canadian veterans will go to Spain for the 50th anniversary reunion of the International Brigades, a gathering that will take place in a new era of freedom and democratic government. They are gratified that the political system has completed in peacetime what they began in violent conflict.

"But," says Maurice Constant, "the lessons are still there. The tragedy of the Spanish Civil War wasn't enough. We had Viet Nam, and now Central America. Have we learned nothing from history?"

Toronto Star (ON)
FIN
BUSINESS TODAY, Monday, July 14, 1986 447 mots, p. B12

Low hog supply helps fill farmers' empty piggy banks

John Spears Toronto Star

This little piggy went to market, but so many have stayed at home that the price of hogs has skyrocketed.

A dramatic drop in the number of hogs marketed right across North America since June 1 has driven the Ontario price for live hogs more than 20 per cent higher in the past six weeks.

Double benefit

And farmers with animals to sell are getting the double benefit of high prices at a time when feed prices are low.

"Everybody wishes they'd doubled production," sales manager Irv Stinson of the Ontario Pork Producers Marketing Board said in an interview.

The average price for live hogs last week was $202.30 per hundred kilograms (220 pounds).

That compares with an average of $167 late in May and just $130 a year before that.

The price jump came because of a sudden and unexpected plunge in the number of animals coming to market starting about June 1, Stinson said.

A 1-per-cent change in the hog supply is enough to cause a significant price change. But the first week of June the number coming to market plummetted 6 per cent.

Meat packers, who had planned to maintain an even number of hogs moving through their plants, bid up the price as they competed for the scarce animals.

The numbers haven't recovered and the price has been climbing because of the short supply.

A survey of U.S. hog numbers released late last month confirmed that the supply isn't going to rebound in a hurry.

It showed the number of all hogs on June 1 was down 7 per cent from the previous year and the number of breeding animals had dipped 9 per cent.

Why the drop?

Stinson points to the rock bottom price of $59 a year ago.

"A lot of producers felt they couldn't live with that type of market and didn't breed," he said.

The market had anticipated that a substantial share of last year's big feed grain crop would be fed to hogs. Evidently, it wasn't.

Hog producers

It's also possible that some hog producers who were under financial stress with last year's low prices have quietly left the business, Stinson said.

The smaller hog supply isn't likely to keep prices at the present level forever, Stinson said.

Consumers and retailers can switch their attention to competing meats such as poultry, which is attractively priced and in plentiful supply.

There is likely to be some "correction" of the current prices in coming weeks, Stinson said, as retailers and meat packers adjust to the market.

Consumer reaction to those adjustments will ultimately decide where prices settle, he said.

Toronto Star (ON)
FIN
NEWS, Monday, July 14, 1986 1442 mots, p. A1

Activists gain control of humane society

Craig Benjamin Toronto Star

Animal rights activists have taken control of the Toronto Humane Society.

Despite stiff opposition from old-line members, the activists have been moving steadily toward radicalizing the board. And last month, they gained the upper hand in board elections.

The society has raised more than $135,000 in the past three months to fund a coalition of animal groups dedicated to stopping the sale of pound animals for scientific research.

Board activists are now considering additional publicity campaigns and political lobbying against trapping and hunting, "factory farming" to produce food, dissecting of animals in high school science courses, the use of animals in rodeos, zoos and aquariums and other animal rights issues.

Traditional role

"The fundamental change, the one that I hope is clear, is that we no longer see ourselves as a pest control agency," society president Vicki Miller told The Star. "We have the beginnings, the seed, of what could be an incredibly effective animal protection organization."

She said the Toronto Humane Society is breaking with the traditional role of animal control that it has played for almost a century and that the majority of Canadian humane societies, like the Calgary Humane Society, still adhere to.

"They won't say diddly about the rodeo out there," she added. "It's big business and they're right in the midst of it. It's too hot for them to deal with so they'd rather sit on the fence and not deal with it at all."

Miller, a former veterinary technician, is also the national co-ordinator of Ark II, a 5,000-member animal rights group she helped found two years ago.

She called Ark II "a hard-core animal rights organization. We treat the interests of all animals as being equal, whether it's a dog or a cat or a rat or a mouse. We will fight equally hard for the mouse as for the dog or the cat."

Large gap

In 1984, Miller led a hunger strike outside the Church St. office of the Heart and Stroke Foundation of Ontario to protest its support of animal research. The fast lasted 30 days until she collapsed from hunger.

A large gap has always existed between the humane society and activists, in her view.

"We don't have to be at loggerheads. We can be working together, and I think that is something that is going to be developing now. When the animal rights activists go out on the streets and start to raise hell about an issue, we've got support from the humane society."

Over the summer, the society will be working to expand its Coalition Against Pound Seizure into a nation-wide lobbying and publicity campaign to secure a federal ban against the use of former pets in scientific research, Miller said.

A similar national campaign will be launched in the fall to encourage consumers to boycott cosmetics tested on animals.

Also in the works is a national lobbying and publicity campaign against fur trapping and a protest statement to be presented to the Convention on International Trade in Endangered Species meeting in Canada next year.

School program

Provincially, the society will create a "humane education program" for use in high schools "to instil style respect for other living things." Part of this program will be a "consciousness-raising" appeal to students to refuse to dissect animals in science courses.

Locally, the society wants to develop a research department to help it and independent organizations campaign against greyhound racing, the proposed Harborfront aquarium and other municipal concerns.

The society also hopes to reduce "indiscriminate" dog and cat breeding by lobbying for municipally funded spaying and neutering clinics in conjunction with municipal bylaws that would restrict the ownership and sale of fertile animals.

An agreement with the city, effective last November, made the municipality responsible for pet licensing and control, but left the society responsible for maintaining a shelter to receive impounded animals. Over time, restricted breeding is expected to reduce the demand on the shelter and free resources for campaigning in other areas.

"We've opened up the door of the Toronto Humane Society to virtually every issue," vice-president Stephen Best told The Star.

'Turning point'

Taken to its logical extreme, the animal rights philosophy challenges any use of animals for the benefit of humans - from the display of exotic wildlife in zoos to the shearing of sheep.

Miller said animal rights activists gained a foothold in the society five years ago, but didn't have "a strong majority on the board" until last month's general meeting, when four more activists were elected.

She said the "turning point" in the fight to oust the conservatives was Best's election to the board in February.

Best said it is not the board's place to compromise. "I think we should reach for the fullest protection of animals, the absolute fullest protection of animals, the most extreme position possible, in fact."

The society is now considering a proposal sponsored by Best to reduce the board to five members from 16. It will be voted on at a second general meeting this summer. Because society regulations require a quorum of two-fifths to make decisions, if the proposal passes decisions could be made by only two members.

"I hope it will produce the leanest and meanest and tightest team that can be put together," Miller said. "If we put that together with the resources of the society (3,000 members and assets of more than $12 million), I think we'll have an absolutely unbeatable team."

A board member and former vice-president, Bob Hambley, a chartered accountant, said fighting among board members is as bitter as ever. He opposes the proposal, which he called an attempt by the activists to eliminate opposition.

"I don't object to things happening quickly, but I do think there should be a representative board," he said.

Jake McLaughlin, who preceded Miller as humane society president and is still a board member, said he initially supported greater activist involvement in the society, but now thinks the activists have gone too far.

Board of activists

Representing "a minute fraction of the total membership," they had to "pack" the general meeting with supporters to elect a majority to the board, he charged.

McLaughlin said that if the board is reduced to five, those members will be five activists who, however zealous and dedicated, could use the resources of the society in ways violating the wishes of donors.

"I don't believe it was ever the intention of the people who founded the society - and who, by and large, continue to fund it - . . . to fund the more radical animal protectionists and to get involved in concerns, however legitimate, such as the fur trade or the seal hunt," he said.

"I believe that these people have perceived that the Toronto Humane Society was a community-based, domestic animal organization."

Miller, who admits she faces a difficult task reconciling conflicting interests within the society, said "dog-and-cat concerns will continue to be our foremost priority."

"The issues that we choose to take on will be very carefully selected and in keeping with the traditional mandate of this society," she said.

Cosmetic testing

The "high pressure, controversial, confrontational kind of situation" that Ark II tackles "is not the place for the Toronto Humane Society," the president stressed.

The society, for example, is unlikely to oppose the production and sale of meat in the near future, she said, although it may protest against intensive "factory farming" of animals and fowl on grounds of cruelty.

The society's new stand against cosmetic testing is concerned only with animal research for the production of luxury goods and the Coalition Against Pound Seizure is opposed only to the use of former pets, she said.

The coalition, which has raised more than $135,000 in three months, is proof that the activists will be supported by the society as long as they are "careful," she said.

But Miller added that her organization has been politically inactive for too long and has to recognize the growing importance of the animal rights movement.

"Humane societies traditionally have involved themselves in regulating wrongs, acting as apologists for the animal protection industry," she said. "We've been guilty of that for too long. As the animal rights movement begins to emerge, it becomes clear that the humane societies are going to have to sink or swim right now."

Matter of degree

Second vice-president Lori Gruen, elected to the board last month, is a former research director for People for Ethical Treatment of Animals, one of the largest animal rights organizations in the United States. She commutes to Toronto from Washington, D.C., to attend board meetings.

Toronto Star (ON)
FIN
ENTERTAINMENT, Tuesday, July 15, 1986 312 mots, p. C8

Chan really can wok

Phil Johnson Toronto Star

Restaurateur Gary Chan has sold his China Wok eatery in Scarborough and taken a giant step up in decor and cuisine with his classy new Chan Can Wok in Mississauga.

Chan's exciting blend of Szechuan and traditional Cantonese dishes starts in a preparation kitchen the size of a squash court, advances through a huge beehive of a formal kitchen and arrives at the table elegantly displayed and ever so tasty.

Our meal barely dented the five-page menu. We started with the scrumptious spring roll ($1.50), a light wrapper containing an assortment of vegetables (mainly cabbage and carrots), shrimp and barbecued pork. We then had a half-order of pepper steak ($5.25), which is served sizzling on a bakeware platter smothered in sauce and onions.

The house special dishes are well worth the token extra cost. The house special fried rice ($5.50) contains shrimp, mushroom, veggies, barbecued meat and numerous other goodies. A half-order of house special egg foo young ($3), served in an oyster and soya gravy, literally bursts with a similar array.

With a half-order of shrimp in hot chili bean sauce ($7.95), it was too much food for us - the above might feed four people. House wines are Kressmann dry white and red ($13.95 a litre). Dinner for two with coffee, one glass of house wine and tip came to $33.55.

- Phil Johnson

The Star's daily restaurant review

TABLE FOR TWO Chan Can Wok 5120 Dixie Rd. (south of 401) Mississauga 238-1100 Cantonese and Szechuan; seats 130; entrees $3.95 to $11.95; full licence; open 11 a.m. to 10 p.m. Monday through Thursday; 11 a.m. to midnight Friday; noon to midnight Saturday and 3 p.m. to 10 p.m. Sunday; no-smoking area; easy access for handicapped; reservations recommended especially on weekends; takes major cards.

Toronto Star (ON)
FIN
LIFE, Tuesday, July 15, 1986 326 mots, p. C2

Chicken, vegetables make a hearty salad

Mary McGrath Toronto Star

Hearty main-course salads full of satisfying flavors and textures make living easy on hot summer days. Serve this one from Cucina Fresca (Fitzhenry & Whiteside, $15.95) with bread sticks and follow with fruit. Pasta Salad With Chicken And Vegetables Dressing: 1 tbsp minced fresh rosemary leaves or 1 tsp dried rosemary leaves, crumbled

1/2 cup olive oil 3 tsp red wine vinegar 1 tsp Dijon mustard Salt and freshly ground pepper Salad: 1 large whole chicken breast Salt and freshly ground pepper 2 sprigs fresh rosemary or 2 tsp dried rosemary leaves, crumbled 2 zucchini, ends trimmed 2 carrots, peeled 2 celery stalks, strings removed 1 red bell pepper, halved and seeded

1/4 lb (125 g) tender green beans, trimmed

1/2 lb (250 g) penne pasta 1 tsp capers

Sprigs of fresh rosemary for garnish

To make dressing, heat rosemary in olive oil in a small saucepan until oil is hot but not smoking. Cool 30 minutes. If you are using dried rosemary, strain. Combine oil with vinegar, mustard, salt and pepper in a small bowl. Set aside.

Meanwhile, rub chicken breast generously with salt, pepper and rosemary. Roast in a 450 degree F oven for 10 to 12 minutes or until juices run clear and meat is no longer pink near the bone. Cool. Cut zucchini, carrots, celery and red pepper into julienne strips. Cut green beans into pieces as long as the vegetables. Blanch each vegetable in a large amount of boiling water until tender. Remove each vegetable with a slotted spoon and place in a colander. Refresh under cold running water. Cut cooled chicken into julienne strips. Cook penne pasta as dirested on package. Drain. Toss pasta gently with chicken, vegetables and dressing in a large bowl. Scatter capers over top. If using rosemary. garnish with rosemary sprigs. This salad can be made up to 1 day ahead. Makes 4 to 6 servings.

Toronto Star (ON)
FIN
LIFE, Wednesday, July 16, 1986 408 mots, p. C4

Roast lamb like mom used to make

Jahane Benoit

I feel I must not leave one rule unwritten when it comes to lamb: Do not overcook young lamb. It must come out of the microwave oven a beautiful pink or medium rare. The first succulent bite will tell you if it is done to perfection.

True young lamb is the meat of sheep under 1 year old; the meat of older sheep is called mutton. Fresh spring lamb or young lamb can be purchased any time from May to September. My mother often served roast lamb, to everyone's delight. Our favorite was the one she called My Sunday Leg Of Lamb. I have successfully adapted it to microwave cooking. My Sunday Leg Of Lamb 1 4- to 5-lb (1.8- to 2.2-kg) leg of lamb, boned and rolled 1 garlic clove, crushed 2 tsp fresh-grated ginger 1 tsp paprika

1/4 tsp pepper 1 tbsp vegetable oil Juice and rind of 1 lemon

1/2 cup fine bread crumbs

Place meat on a platter. Make a paste with the next six ingredients. Spread over the leg of lamb. Cover with waxed paper and marinate 4 to 5 hours at room temperature.

To roast the leg of lamb, place the meat on a microwave rack in a glass 12 x 8-inch baking dish. Sprinkle top of roast with the bread crumbs. Then pour the remaining marinating mixture into the baking dish. Cover bone tips with aluminum foil to prevent drying of the meat around the bones during cooking.

Roast 10 minutes at High (100 per cent power), lower heat to Medium (50 per cent power) and roast 8 to 10 minutes, depending on whether you wish to have your roast rare or medium.

When cooked, place the roast on a warm platter. Cover and let stand 15 minutes. Meanwhile, make the gravy by adding to the juice in the baking dish 1/2 cup cold coffee or red wine or 1/4 cup Madeira or "White Brandy." Stir well. Heat 3 minutes at High (100 per cent power). Pour into a gravy boat. * Meats And Sauces is Volume 1 of Jehane Benoit's Encyclopedia Of Microwave Cooking. To order, mail a cheque payable to Toronto Star Syndicate for $16.95 (which includes $2 postage and handling) to Meats And Sauces, Box 41, Station G, Toronto M3M 3E8. Specify English or French. Copyright les Editions Heritage Inc. Distributed by Toronto Star Syndicate

Toronto Star (ON)
FIN
LIFE, Wednesday, July 16, 1986 502 mots, p. C5

Eye-round roast is at its best as pot roast or cooked slowly

David Brown

The round is a medium tenderness cut from the hip of the animal. The tremendous summertime demand for tender barbecue steaks results in lower prices for round steak and roasts.

There are three main muscles in the round.

The eye round, because of its perfect shape and name, is the most popular and also the most expensive. The term "eye" always means a signficant increase in both price and popularity. Unfortunately, the eye round is a much tougher cut than its expensive price would indicate. Eye-round roasts are at their best when pot roasted or cooked slowly in the oven at 275 degrees F. Many butchers have been blamed for selling tough meat by customers who have spent a small fortune on a beautiful eye round and then ruined it at 350 degrees F or higher.

The top (inside) round is slightly more expensive than the bottom (outside) round. The best top rounds come off right next to the rump section and have none of the less-tender cap. These steaks are almost as tender as sirloins and are sometimes called London broil. They also make good fondues at an economical price.

The round often is sold as full round steaks or it can be separated into its three component muscles, which are sold at higher prices. As full rounds are cut more toward the shank end - and away from the rump end - the top, bottom and eye-round muscles become smaller, thinner and less tender and some of the rough shank muscles will begin to extend into the round. In less professional butcher shops and supermarkets, this stewing beef quality piece of shank meat will be left in the more expensive round steak.

Increases tenderness

Thin cross-grain cutting actually increases the tenderness of the round steak muscles. Butchers take advantage of this to create high-profit sandwich steaks and other fancy hip cuts. You can easily cut less expensive round steak roasts into sandwich steaks yourself.

Rouladens are lean, very thin steaks that are stuffed, rolled and baked. They are usually prepared from top rounds. Carving your own rouladens from a top-round roast will cut your costs substantially. Butterfly them or pound them out even thinner if you want to increase their size. Cube steaks are prepared from lean, less tender, gristle-free muscles. Running them through a cube steak machine turns them into a high-profit item for the retailer. This tenderizing machine contains two rollers, each with hundreds of tiny blades that mesh together as the cube steak is passed between them. A top-round roast, sliced into 1/4 to 1/2 inch thick steaks and pounded with a wooden tenderizing hammer (or even the bottom edge of a heavy glass), will come out almost like these cube steaks but at a much lower cost. * David Brown is president of Meat Consultants International Inc. Write to him c/o The Food Section, Toronto Star, One Yonge St., Toronto M5E 1E6.

Toronto Star (ON)
FIN
LIFE, Wednesday, July 16, 1986 1588 mots, p. C1

Peanuts are a healthy and tasty addition to all courses

Mary McGrath Toronto Star

If you want to give new appeal to everything from soups, salads and main courses to desserts, try peanuts. You can't improve on their convenience, versatility and fresh taste.

Besides that, peanuts are good for you. A half cup of roasted peanuts has 19 grams of protein, about the same amount as a 90-gram or 3 1/2-ounce serving of beef, pork, lamb or chicken. Peanut butter - used daily around the world in sauces and soups, as well as for snacks - has 4 grams of protein per tablespoon. Here are a few easy ways to work both peanuts and peanut butter into summer meals. Grilled Peanut Pork Tenderloin The fresh nutty taste of peanuts works well in this marinade that doubles as a sauce for grilled tenderloin. The recipe is from The Gourmet Barbecue (Key Porter Books, $18.95). Preparation time: 20 minutes Marinating time: overnight Grilling time: 16 to 20 minutes 6 1-inch slices pork tenderloin Marinade: 1 medium onion, coarsely chopped

1/2 cup fresh lime or lemon juice

1/4 cup peanut oil

1/4 cup soy sauce

1/4 cup dark rum 2 tbsp brown sugar 1 tbsp grated fresh ginger root 2 cloves garlic, crushed

1/4 cup smooth peanut butter

1/2 cup coconut cream

The day before the barbecue, place pork slices in a shallow glass or ceramic dish. In a bowl, combine onion, lime juice, peanut oil, soy sauce, rum, brown sugar, ginger and garlic. Mix well. Pour over pork. Cover with plastic wrap and refrigerate overnight, turning meat occasionally. Drain meat, reserving marinade, and bring back to room temperature.

In a small saucepan, bring one-quarter of the marinade to a boil. Lower heat and stir in peanut butter. Cook, stirring, over low heat, until well mixed. Remove from heat and stir in coconut cream. Keep warm but do not boil. Barbecue marinated pork slices over medium-hot coals for 8 to 10 minutes on each side, basting with reserved marinade. Transfer meat to a heated platter and pour peanut sauce over it. Makes 6 servings. Coriandered Carrot Soup With Crushed Peanuts Peanuts add protein as well as taste and texture to soups. If your recipe isn't quite perfect, try adding carrots and a touch of coriander. This one is from The California-American Cookbook (General Publishing, $25.95). Preparation time: 35 minutes Cooking time: 30 to 35 minutes 3 tbsp butter 1 onion, chopped

1/2 cup coarsely chopped dry-roasted peanuts 1 tsp finely ground dried coriander

1/2 cup chopped fresh coriander leaves 10 medium carrots (1 1/2 lb/750 g), cleaned and sliced 5 cups chicken stock 1/2 cup whipping cream

Salt and pepper In a 4-quart saucepan melt butter, add onion and cook until slightly wilted. Add peanuts, dried and fresh coriander and carrots, cook 8 minutes. (Reserve some coriander leaves and peanuts for garnish.) Add chicken stock and bring to a boil. Reduce heat and simmer gently, partially covered, another 10 minutes or until carrots are tender. With strainer or slotted spoon remove solids to bowl of processor or blender. Pure, adding enough of the remaining mixture liquid from the saucepan to make a fairly smooth mixture. It should have some texture so don't pure too much. Return pure and all liquid to saucepan. Mix with cream until well blended and heat. Season with salt and pepper. Pour into bowl and garnish with reserved fresh coriander and chopped peanuts. Makes 6 servings. Chicken Noodle Salad Dont' worry if there's no Oriental sesame paste handy when you want to make a sauce for noodles. New York food writer Marian Burros has discovered that peanut butter is a good substitute. Here's a recipe from her cookbook Keep It Simple, 30-Minute Meals From Scratch (Gage, $18.50). Preparation time: 10 minutes Cooking time: 20 minutes 4 chicken breast halves Water or white wine or dry vermouth Salt (optional) 3 tbsp water 2 tbsp soy sauce 2 tbsp peanut butter or Oriental sesame paste 1 1/2 tbsp dry sherry 2 tsp red wine vinegar 1 1/2 tsp granulated sugar 3 medium cloves garlic 1-inch piece fresh ginger 12 oz (340 g) very thin spaghetti or fresh, frozen or dried Chinese noodles 2 tsp Oriental sesame oil 2 green onions

Freshly ground black pepper

Bring 3 to 4 quarts of hot water for the pasta to boil in a covered pot. Salt, if desired. Place chicken in skillet. Pour enough water, wine or vermouth into skillet to cover chicken halfway. Season with salt, if desired. Cover and simmer chicken until tender, about 20 minutes. Combine 3 tablespoons water, soy sauce, peanut butter, sherry, vinegar and sugar. Put garlic through press. Mince ginger. Add garlic and ginger to soy mixture. Cook dried noodles about 7 minutes or, if using fresh, add to pot, return water to boil, and cook about 30 seconds, until tender. Watch carefully. Drain and rinse under cold water. Sprinkle with sesame oil. Chop onions finely. Remove chicken from skillet and remove skin with a fork and knife. Shred chicken. Mix chicken with a little of the sauce; set aside. Mix noodles with remaining sauce; top with chicken and sprinkle on onions. Makes 3 servings. Pork Stir-Fry With Peanuts Toss in a few peanuts if you want to add more protein and some crunch to stir-fried foods. Preparation time:30 minutes Cooking time: 10 minutes 1 lb (500 g) lean boneless pork 2 tbsp dry sherry 2 tbsp soy sauce 2 tbsp cornstarch

1/4 lb (125 g) shelled unroasted peanuts 1 tsp salt 4 tbsp peanut or vegetable oil 2 cloves garlic, finely chopped

1/2 lb (250 g) mushrooms, thinly sliced 2 green peppers, seeded and diced 2 tbsp bottled Oriental oyster sauce Dash cayenne pepper or Tabasco sauce

1/2 cup chicken or beef broth

3 green onions, thinly sliced Cut pork in matchlike strips. Mix sherry, soy sauce and cornstarch. Toss with pork until coated. Mix peanuts with salt. Heat half the oil in a wok or skillet; add peanuts and toss them to coat with oil; then continue stirring until delicately browned. Remove with slotted spoon and drain on paper towels. Add remaining oil to pan. When hot stir in garlic then add pork and stir-fry 3 minutes. Add mushrooms and green peppers; stir-fry 1 minute, then add broth. Stir in oyster sauce and cayenne pepper. Cover and cook over low heat 5 minutes. Stir in peanuts and turn into a heated serving dish. Sprinkle with green onions. Makes 4 servings. Peanut Ice Cream Pour old-fashioned fudge sauce over this peanut ice cream and you'll think that you're a kid again. The recipe is from The Silver Palate Good Times Cookbook (Saunders, $14.95). Preparation time: 45 to 50 minutes 1 1/2 cups milk 1 1/2 cups heavy or whipping cream

1/2 cup packed brown sugar 6 egg yolks, room temperature 1 cup unsalted peanuts, pured until smooth cup smooth peanut butter Fudge sauce

Whipped cream Heat milk and cream in a medium-sized saucepan until hot but not boiling. Beat sugar and egg yolks in a large mixing bowl until mixture forms a slow dissolving ribbon when beaters are lifted. Slowly pour hot milk and cream into yolk mixture, beating constantly. Return mixture to saucepan and cook over low heat, stirring constantly until thick enough to coat the back of a wooden spoon. Remove from heat and cool. Stir the pured peanuts and peanut butter into the cooled mixture. Process in blender until smooth. Freeze the mixture in an ice cream maker, following manufacturer's instructions. Serve generous portions of ice cream with a pitcher of fudge sauce on the side. Top with whipped cream. Makes 1 quart. Peanut Butter Bars Chocolate chips add the right finishing touch to these rich, moist peanut butter bars from Celebrity All-Occasion Cooking (Epilepsy Ontario, $14.95). Preparation time: 25 minutes Baking time: 25 to 30 minutes

1/2 cup butter 1 cup firmly packed brown sugar

1/2 cup peanut butter 1 tsp vanilla 2 eggs 1 cup all-purpose flour 1 tsp baking powder

1/4 tsp salt 1 cup chocolate chips

Icing sugar Preheat oven to 350 degrees F. Cream butter, gradually add sugar and peanut butter. Beat until fluffy. Blend in vanilla and eggs, one at a time. Sift flour, baking powder and salt, add to creamed mixture. Mix throughly. Fold in chocolate chips. Spoon batter into a greased 9-inch square pan. Bake 25 minutes or until a cake tester inserted in the centre comes out almost clean. Cool and dust with sifted icing sugar. Makes 24 bars. Broccoli Salad With Peanut Dressing Broccoli takes on an international taste when it's teamed with Chinese cabbage, bean sprouts and this provocative peanut butter dressing. Preparation time: 30 minutes 4 cups broccoli florets 4 cups shredded Chinese cababge 1 medium red pepper, thinly sliced 1 cup fresh bean sprouts Peanut Dressing:

1/2 cup creamy peanut butter cup hot water

1/4 cup soy sauce 2 tbsp white vinegar 1 tbsp honey

1/2 cup chopped green onions

1/4 tsp freshly ground pepper Steam or boil broccoli just until tender-crisp, about 4 to 5 minutes. Drain and chill. At serving time, combine chilled broccoli, Chinese cabbage, red pepper and bean sprouts in a salad bowl. Combine all ingredients for dressing; stir until smooth. Add onion and pepper; mix well. Pour over salad, mix well. Serve immediately. Makes 6 servings.

Toronto Star (ON)
FIN
LIFE, Wednesday, July 16, 1986 558 mots, p. C6

Reader's request nets 2 recipes for tasty taco seasoning mixes

Mary McGrath Toronto Star

We have two recipes for Irene Cooper of Scarborough, who requested a taco seasoning mix.

The first one is from Whitby housewife Bernice Bottan, who found her recipe at the public library in Daphne Metaxads Hartwig's book Make Your Own Groceries (Bobbs Merrill). Bernice Bottan was so taken with this and other recipes in the book she ended up buying it. The second recipe comes from Lynne Hurlburt, a recipe collector who lives in Welland. Daphne's Taco Seasoning Mix

1/4 cup instant minced onion 3 tbsp chili powder 2 tbsp ground cumin 2 tbsp salt 1 tbsp crushed hot red pepper flakes 1 tbsp instant minced garlic 1 tbsp cornstarch

2 tsp dried oregano, well crushed

Combine and mix all ingredients. Divide into 6 portions and wrap each in foil. To use: Brown 1 pound (450 grams) ground beef in a skillet; drain off excess fat. Sprinkle 1 package of taco seasoning mix over meat and stir to blend. Add 1/2 cup water and 1 tablespoon ketchup. Simmer and stir, uncovered, for 10 minutes or until water has evaporated. Spoon into taco shells and top with chopped onion, grated Cheddar cheese, chopped tomatoes and shredded lettuce. Lynne Taco Seasoning Mix 2 tsp instant minced onion 1 tsp salt 1 tsp chili powder

1/2 tsp cornstarch

1/2 tsp crushed dried red pepper

1/2 tsp instant minced garlic

1/2 tsp ground cumin

1/4 tsp dried oregano

Combine all ingredients in a small bowl until evenly distributed. Spoon mixture on to a 6-inch square of aluminum foil; fold to make airtight. Label. Store in a cool, dry place. Use within 6 months. Makes 2 tablespoons of taco seasoning mix. To use: Brown 1 pound (450 grams) beef in a medium skillet over medium-high heat. Drain excess grease. Add 1/2 cup water and the taco seasoning mix. Reduce heat and simmer 10 minutes, stirring constantly. Makes filling for 8 to 10 tacos. Ann Blyth's Poppyseed Cake Ann Blyth, a secretary at Hillcrest Public School in Mississauga, sent us her favorite recipe when she read a reader's request for a recipe to make a poppyseed cake. 2 oz (56 g) poppy seeds

3/4 cup milk

3/4 cup soft butter 3 eggs 1 1/4 cups white sugar 1 tsp vanilla 2 tsp baking powder

2 cups all-purpose flour Combine poppy seeds and milk in a large bowl; let stand at room temperature for 2 hours. Preheat oven to 350 degrees F. Add butter, eggs, sugar, vanilla, baking powder and flour to milk and poppy seeds. Beat at medium speed with an electric mixer for 1 minute. Scrape sides of the bowl often. Pour batter into greased, floured loaf pan and bake until a cake tester inserted in the centre comes out clean, about 1 1/4 hours. Cool on wire rack for 5 minutes, loosen edges and remove from pan. * Mrs. M. Brown of Oshawa wants to make raisin squares and hopes someone has a recipe to share. * These recipes are not tested in The Star kitchen. Send requests and recipes to Recipe Exchange, Star Test Kitchen, Toronto Star, One Yonge St., Toronto M5E 1E6. We regret that requests cannot be taken over the phone and that letters cannot receive a personal reply.

Toronto Star (ON)
FIN
NEWS, Wednesday, July 16, 1986 349 mots, p. A10

Politicians shun needs of pupils, teachers told

(STAFF)

EDMONTON - EDMONTON (Staff) - Policy-makers are turning their backs on the needs of schoolchildren, says the president of the Canadian Teachers' Federation.

Frank Garritty, a Regina vice-principal, said yesterday that elected officials have shown greater concern for budgets than the quality of education in recent years.

"It is not schools who have failed society," he said. "It is the political economic decision-makers who have failed . . . to recognize that no nation will ever rise above the level of education possessed by its citizenry."

Talk of "greater efficiency" in delivering education services really means larger classes, staff cuts, and fewer choices for students, Garritty told the federation's annual general meeting here. The federation represents 220,000 Canadian teachers, almost half from Ontario.

Federal cuts

Between 1980 and 1984, provincial and local governments have cut about 2.4 per cent from education spending - representing a loss in 1984 alone of $2.75 billion, Garritty told delegates.

Last month, the federal government approved legislation reducing the growth in its transfer payments to provinces for health and post-secondary education by $6 billion over the next five years.

The cuts will plunge the entire public-service sector, including elementary and secondary schools, into fierce competition for scarce dollars, Garritty said.

He called on the federal government to recognize the need for national education planning by forming an "intergovernmental office for education."

Education is a provincial responsibility in Canada. As a result, "we are one of the few countries in the world which does not have national priorities, national goals for education," Garritty told reporters.

'Strap' motion

The teachers approved a motion yesterday calling for "development of effective disciplinary skills which would eliminate the use" of the strap.

Other issues on the agenda of the federation's three-day meeting include provision of services for children with special needs and respect of picket lines.

The federation executive has already adopted a motion calling on its members to boycott Gainers Inc. products. A bitter strike at its Edmonton meat packing plant has raged since June 1, putting 1,080 people out of work.

Toronto Star (ON)
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ENTERTAINMENT, Wednesday, July 16, 1986 592 mots, p. B1

Shaw's maid loyal to his memory Woman who upset Apple Cart will get to see Festival after all

Robert Crew Toronto Star

A careless maid once nearly sent one of George Bernard Shaw's greatest plays up in smoke just as Shaw was putting the finishing touches to it.

Margaret Snow, who now lives in Sydney, Australia, doesn't remember which play it was - it was probably The Apple Cart - but can vouch for the truth of the story. She was that maid, she says.

Mrs. Snow, who is in her late 70s, is visiting relatives in Toronto. "It was terrible," she told The Star Monday. "Mr. Shaw had a beautiful roll-top desk and beside it was a gas fire. I lit the fire and slung the match into a wastepaper basket. Roared with laughter

"When I came back into the room, it was full of smoke and the side of the desk was on fire. I rushed out of the room, grabbed a basin and threw water over it. I put the fire out but the side of the desk was charred."

She then went to Shaw to tell him.

"Did the papers burn?" Shaw asked anxiously.

When told she'd put the fire out before they were damaged, Shaw roared with laughter and said: "You clever, clever girl, Peggy, you saved my play."

Mrs. Snow, whose maiden name was Walker, worked for the Shaws for two years during the 1920s when they were living at Flat 130, Whitehall Court in London.

The Shaws moved there in 1927, Shaw scholar Dan H. Laurence said in an interview. And the play that was nearly burned was almost certainly The Apple Cart, first produced in 1929.

Mrs. Snow leaves for England Friday but will be returning to Toronto Aug. 21 for a further three weeks. She had no plans to attend the Shaw Festival at Niagara-on-the-Lake. "Quite frankly, I don't have the money," she said. "I'm a pensioner and I made this trip on a shoe-string."

However, Shaw officials say Mrs. Snow has been invited to Niagara-on-the-Lake as the festival's guest when she returns in August.

Mrs. Snow described Shaw as "a very gentle man, kind and caring about people. He always spoke softly but was very humorous.

"I hate to hear people speak badly about him. He was full of kindness and love and that is something that has always lived in my memory."

The marriage, she said, was a very happy one and Shaw and his wife always called each other "My dear."

On one occasion, he lost his wallet, she said. She found it four weeks later in his bedroom. It contained a lot of money and the grateful Shaw gave her 5.

While she working for him, she met a man who was introduced as T.E. Shaw, one of several names T.E. Lawrence used in search of anonymity after his exploits as Lawrence of Arabia during World War I.

Fond of marmalade

Shaw would get up at 7 a.m. and plunge his face into a bowl of cold water. He would then often go for a run in Hyde Park. And she recalls that he never ate meat and was particularly fond of marmalade.

And when she left their employment when she was 21, Shaw gave her his autograph. "If you are ever financially embarrassed, you can always sell it," he told her.

"And that's the kind of man he was."

That autograph, plus other Shaw memorabilia, has pride of place in Mrs. Snow's Sydney home. "I would never sell it."

Toronto Star (ON)
FIN
ENTERTAINMENT, Friday, July 18, 1986 884 mots, p. D19

Fenton's has plenty of choices besides 'soup-er' house specialty

Peeter Tammearu

There's one thing we're simply not going to mention about Fenton's. Do what you will, we won't talk about it. No, our mind's made up. We won't.

But other than the thing (that you know about, that everyone always mentions but we won't), there are a lot of good things to be said about the place. In a time when restaurants come and go quickly, Fenton's has managed to stay around and, moreover, has retained a certain preeminence for the past decade.

It's the sort of place that makes you feel rich and carefree (at least, until the bill arrives). And that's why it's perfect for the serious summer lunch.

There are two areas: the front room (which also contains the bar) and the beautiful indoor garden. Which room is more fashionable varies with the passing seasons and some socialite's whims. We heard that dinner in the front room was the thing to do, but it's possible that was a rumor started by people who couldn't get tables in the garden.

In any case, the garden's the place for lunch. The room hasn't changed all that much over the years. It is still filled with a beautiful array of flowers and plants, and the light from the skylights above filters gently through the branches of the huge tree (still lit with fairy lights) that grows in the middle of the room. The tree (a ficus nidia) is deciduous and occasionally leaves will fall into your soup. (Notice we didn't say what kind of soup!)

The service is superb. One small point, though: As one lingers after a long and expensive lunch, one shouldn't be made aware of the fact that the waiters want to go home. Even if it's unfair to them, reality shouldn't intrude before you're ready for it.

The menu is still a little quirky, but it changes with the seasons, rather than the food fashions and includes a number of old, familiar dishes.

As far as we know, there's never been a review of the place that didn't mention the now-classic . . . (Oops! Nearly did it! Anyway, it's still on the menu, but we didn't order it.)

Instead, we began with lobster terrine ($9). A slice of vividly orange-pink, minced crustacean sat in a pool of two sauces: one green and herbal, the other a paler pink and without much flavor. But the flavor of the lobster was clear and sweet.

Marinated beef sirloin ($8) is a little like carpaccio for those who won't eat raw flesh. The meat is cooked and marinated with peppercorns and olive oil. A nice portion of the thinnest possible slices is arranged on the plate with shavings of parmesan cheese - treading a lovely line between cold cuts and charcuterie.

The chicken curry ($11) is an old favorite that's still very good. Heaped inside a ring border of rice, large, juicy pieces of white meat play in a spicy, fragrant sauce of surprising sophistication. Don't be afraid of ordering it because you see bananas mentioned on the menu. They were not in evidence. Pineapple might appear as a condiment, but mango chutney, cucumbers in yogurt with mint and slivered almonds are pleasanter choices.

A warm salad ($11) - a very French notion - consisted of similarly nice pieces of chicken, sauteed with thin strips of smoked ham and tossed on top of a mixture of one or two leaves of arugula (a bitter salad green with serrated leaves that - before it became fashionable, was known by a simple name, rocket) and a great deal of spinach, all strewn with chopped scallions.

The ham, however, turned an unfortunate gray color when sauteed, which affected the appearance, but not the taste, of the dish. (Bright pink ham would have been nicer.) The French, by the way, avoid greens that are so aggressively crisp for this sort of salad. Occasionally, they will go as far as blanching them in hot water, so the salad will be, as they say, un peu fatiguee.

Fenton's desserts are wonderful. Someone named Pat Warner (a talented friend of the management, so we understand) makes a chocolate cheesecake ($5), that's frosted with a too-sturdy dark and white chocolate carapace but, other than that, is even nicer than you might imagine. Oeufs a la neige ($4.50) brings an ostrich egg-sized meringue balloon, glazed with a cross-hatching of carmelized sugar, floating in a pond of thin creme anglaise.

The wine list is rather good. We drank a bottle of 1983 Dopff & Irion Gewurztraminer ($24). (By the way, the Alsatian wines of that year were superb and very reasonably priced - and gained an underground popularity. As a result, beware that a lot of places still have that year on their wine lists but will bring you the 1984 vintage, which is perfectly fine - but not the same thing.)

In a moment of supreme decadence, we decided to finish with some Taylor's '68 port ($13 a glass and worth every penny) and so, with tax and tip, a superb lunch for two cost $135.57.

And that's that.

They said it couldn't be done. See? We got through the whole review without once mentioning the famous leek and stilton . . . Oh, darn!

- Peeter Tammearu

Toronto Star (ON)
FIN
LIFE, Friday, July 18, 1986 722 mots, p. F12

Sunflower seeds attacked by midges

H. Fred Dale

QI have no trouble growing sunflowers for the birds during the winter. But when I pick the seeds from the flower heads in the fall I find over half of the seeds have a tiny hole in them. When I look inside I find the meat has been eaten away and the seeds are useless. What could you suggest for this problem?

Charles F. Amery, Muskoka

AIt seems likely that the pest is the sunflower seed midge. The seeds are infested but the exteriors appear normal. Midges are tiny flies that have long hairs that rub off easily and legs that are long relative to their small size. They are related to but not the same as midges that bite humans and those that cause galls on plants. DDT used to provide lasting control; nothing now available to the home gardener offers long-lasting control that I am aware of. Any garden insecticide that is labelled useful against flies should work on a contact basis and even have some effect residually if not washed off by rain but control is difficult in that the nasty work is done inside the seed and you'd have to know exactly when to apply the insecticide to catch them drilling the soft seed.

You might try using dimethoate, a systemic insecticide, on a couple of labelled sunflower plants to see if it is effective without harming the plants. But likely you will have to stop planting sunflowers for a couple of years till the midge population drops drastically. If you do spray, take care not to apply insecticides during the open flower stage when bees visit. The Encyclopedia of Organic Gardening offers little help beyond suggesting using rotenone when flies are noticed, mixing tobacco dust in the soil, cutting off and destroying infested flower heads. QCould you please advise us what to do about raccoons turing over new sod we had put on our garden? Every night they do this searching for grubs and worms. Is there a repellent I can spray on the sod to discourage them until the sod takes root? A question for an out-of-town friend: He has voles digging into his lawn. Is there a remedy?

Robert J. Rae, Toronto AThis is certainly a curious twist on an apparently common problem. I know of no repellent of such varmints per se. However, if you take steps to get rid of the grubs those living on them will search elsewhere for food. Use chlorpyrifos at the label directed rate and method of application: It comes in both granular and liquid (spray) forms under several labels. As to the actual flaps of sod, perhaps you should drive short wooden stakes through them in the beginning to try to keep them in place until the coons go elsewhere for food.

A reader comments

After reading about problems with animal pests when trying to raise corn I developed some techniques out of desperation that I'd like to share with your readers. I grow about 20 corn plants without losing a kernel to a couple of squirrels raising their young in a woodpile. Before the corn ripens I put a plastic net over the plants without extra support. I spread it at the ground about a foot from the plants and weight it every foot or so with stones, making sure there are no openings. I have watched them trying to get in but they apparently do not think like humans. They do not like the netting (which you can get in any nursery store). They catch their claws in it and have trouble freeing themselves. They do not climb up on the netting and do not know what we do, that they could bite their way in easily. The initial outlay seeems expensive but it almost lasts forever. I suggest buying a net that is too big rather than too small.

Klaus D. Krueger, Mississauga AThanks for sharing. Netting certainly is cheaper than even chicken wire fence. I wonder, though, if it would fool raccoons, which are notoriously clever bandits, or groundhogs, which chew off tree seedlings just because they are unfamiliar. Your net should also protect against rabbits on other crops.

You can write to H. Fred Dale c/o The Life Section, Toronto Star, One Yonge St., Toronto M5E 1E6.

Toronto Star (ON)
SAT
SPORTS, Saturday, July 19, 1986 645 mots, p. D8

Fish eating guide food for thought for wise anglers

John Power

The Guide to Eating Ontario Sport Fish is like your credit card - don't leave home without it.

It contains information on contaminants found in fish from 1,400 Ontario lakes and rivers. The wise angler will read before he eats, even fish caught in waters far from industry and urban development.

While Lake Ontario is the most heavily polluted of the Great Lakes, it's looking better all the time. Through legislation and genuine concern, we're cleaning up its act.

This is evidenced by rainbow trout tested at the Ganaraska River between 1976 and 1984. During that period the PCB level dropped by 75 per cent and the 1984 mirex reading was less than 40 per cent of the 1976 measurement. Similar reductions were noted in coho salmon checked at the Credit River.

Contaminant rates

In the case of these chemical contaminants, which may cause cancer, birth defects and who knows what else, a little means a lot. For example, to be rated as okay for unrestricted consumption, fish must contain less than 0.5 ppm (parts per million) mercury, 2 ppm PCBs, 0.1 ppm mirex, 5 ppm DDT and 20 parts per trillion 2,3,7,8 - TCDD (dioxin).

Fish that register levels higher than the above should not be eaten by anyone under 15 years or women of childbearing age. Others are advised to consume sparingly, meaning one or two eight-ounce portions per week. If eating such fish year-round, make it a maximum of two meals per month.

The only Lake Ontario fish that are given a total thumbs down rating for the table are Bay of Quinte walleyes over 26 inches and channel cats longer than 22 inches.

The Ministry of Environment divides Lake Ontario into dozens of test sites and there is just as wide a variation in the pollution levels detected in the different species. If you assume the fish stay put, check the book report for whatever area you happen to be fishing. If you figure the fish move around, then apply the poorest rating for that particular species found anywhere along the waterfront.

Lean meat tested

Lake trout are a good example. While 18-inchers have been approved for consumption in the Humber Bay area, 10-inchers are bad news from Niagara-on-the-Lake to Port Weller. Although a 30-inch rainbow between Jordan Harbour and Port Weller can be eaten with impunity, unrestricted consumption stops with 18-inch bows off Bronte Creek and Credit River.

Be sure to measure your catch in the same manner as the ministry. That's from the tip of the nose to the end of the tail - not fork length.

It's also important to note that the portion tested in the lab is a boneless, skinless shoulder fillet. In other words, lean meat.

Contaminants accumulate in fatty tissue, so it's almost a certainty that the readings from belly and back would be in the clouds.

That rules out taking home a "baker." Any Lake Ontario trout and salmon that are eaten should be skinned, filleted and, as a final precaution, the fat lateral line removed. This means you'll end up with four strips of fish.

Whether you're going to dine on one of the "safe" smaller models or a small portion of lunker, it will be firmer and tastier if dispatched as soon as it's landed, then stashed on ice.

Never, never drag a salmon or trout alongside the boat on a rope or stringer. Some days the surface water is like soup and your catch will end up soft and unfit for even the cat. The 280-page Guide to Eating Ontario Sport Fish is free at LCBO outlets, Brewer's Retail stores, Environment, Natural Resources and Northern Development offices or the Ontario Government Bookstore at 880 Bay St. in Toronto. Be sure to pick up a copy.

Toronto Star (ON)
SA1
TRAVEL, Saturday, July 19, 1986 933 mots, p. G11

Charlevoix country's natural charms make it vast outdoor artists' studio

Dorothea S. Michelman Special to The Star

BAIE-SAINT-PAUL, QUE. - BAIE-SAINT-PAUL, Que.- Your decision to visit Quebec, North America's only walled city, was a good one.

You discovered the ageless attraction of its 17th- and 18th-century homes and churches, yielded to the temptations of its restaurants and boutiques. You have fractured more than a little French in hiring a calche for a romantic ride through the old city's cobbled streets, and captured on film the impressive changing of the guard in the Citadelle.

Keep going

You may have ventured east of the city to admire Montmorency Falls, continuing on to the 300-year-old shrine of Ste.-Anne-de-Beaupr. Fine, thus far.

But don't turn back now. The Charlevoix country of Quebec beckons directly ahead.

Following the north bank of the broad St. Lawrence River east of Beaupr600 to the Saguenay River, the Charlevoix promises the natural charms that have long caused this stretch of land to be known as "La Route des Grands Peintres" - the route of the great painters. It is that and more.

From Beaupr, the Charlevoix reaches to Baie-Sainte-Catherine, where the Saguenay, having journeyed from Lac Saint-Jean some 160 km (100 miles) to the northwest, joins the St. Lawrence on its way to the sea.

Baie-Sainte-Catherine is about 190 km (120 miles) from Quebec. To consider this a simple ride of two to three hours, however, would be to miss the art this land has long inspired and to bypass side roads spilling into the lovely countryside of forest, lake, and farm.

Vast studio

A Canadian artist once spoke of the Charlevoix country as "a vast outdoor artists' studio." At the centre of this studio is Baie-Saint-Paul.

This 300-year-old town, midway along the route of great painters, has been an artists colony since the turn of the century. Here Clarence Gagnon (1881-1942) and Ren Richard (1895-1982) lived and worked. Though hardly household names outside Canada, these outstanding painters and others merit attention and respect for their masterful portrayal of the Canadian landscape and Canadian life, both contemporary and in the harsh reality of earlier, lonelier times.

The Baie-Saint-Paul Centre d'Art, founded in 1979, houses a collection of works by regional artists past and present.

In a region where change comes reluctantly, it is not surprising that many of the earlier paintings, prints and lithographs bear striking resemblance to faces and scenes observed along the roads and in the villages of the Charlevoix today. In the Centre d'Art as elsewhere in town, visitors may watch artists at work in their studios or browse in galleries and shops, perhaps finding a piece just right to fill a deserving place for display back home.

Art in the Charlevoix country takes various forms. Saint-Joseph-de-la-Rive, a short distance east of Baie-Saint-Paul, is widely known for the woodcarvings in its single church. At the Papeterie Saint-Gilles in Saint-Joseph, one may watch the production of textured handcrafted paper from cotton pulp by a process that dates to the 17th century. A 15-minute ferry ride from Saint-Joseph (surprise! - cars and passengers travel free) connects the mainland with the Ile-aux-Coudres, an island in the St. Lawrence that has become a highly popular vacation spot for travel-t+0

lers to the Charlevoix.

Happened upon by explorer Jacques Cartier during his expedition of 1535 and named for the hazelnut trees he found growing there, the Ile-aux-Coudres is a splendid place to look for regional hand crafts such as weaving and ironwork. The 26-km (16-mile) round-the-island biking and hiking road is made to order for building appetites, which island inns prove more than equal to satisfy.

Earlier in this century the Charlevoix was a favored setting for summer homes. Over time, many have fallen into disuse. Happily, a growing number have been transformed into comfortable country inns, offering fine personalized service and scrumptious French Canadian cuisine.

Good food

If some menu items are unfamiliar in name, they suffer not at all in the translation. Call it a tortire or call it a meat pie, good eating is what counts.

At the Mouton Noir restaurant in Baie-Saint-Paul, a delicious lunch consisting of creamed vegetable soup, brochette de filet mignon, caramel creme, and coffee cost less than $8. I found similar reasonable prices elsewhere in the region for meals of consistently high quality.

Should more imposing facilities be desired, it would be hard to match the Manoir Richelieu, a massive, ivy-adorned stone structure perched above a 700-foot cliff just south of La Malbaie at Pointe-au-Pic. "Protected" by ramparts and "guarded" by several ancient cannon, this luxury hotel suggests a fortress of times past. The view from the hotel's expansive front lawn to the St. Lawrence far below is magnificent. A fine buffet dinner here, which costs $25, provides an enchanting view of its own.

The Manoir Richelieu is a convenient place to sign on for one of the popular Charlevoix whale-watching trips that inspire both excitement and awe. I sailed on the schooner Marie-Clarisse into the Saguenay River fjord from Tadoussac, which is a mere five-minute free ferry ride across the mouth of the Saguenay from nearby Baie-Sainte-Catherine.

Mid-July to late October, some 10 species of whales, from the minkie and finwhale to the blue, largest mammal in the world, rendezvous here. Two naturalists accompanied us, relating the whales' story in both French and English.

Often these fascinating and surprisingly graceful creatures approach the boat so close you can almost reach out and touch them.

More frequently, they cavort and dive at a distance, their great size fortunately keeping their antics well within range for camera to record and eyes long to remember.

Toronto Star (ON)
SA1
FEATURE, Saturday, July 19, 1986 1617 mots, p. M4

Picking Fruit Story for a Summer's Day

Jo Beverley

LYDIA crouched down, allowing herself to become one with the nature which surrounded her. The rustling leaves and the humming insects were the only sounds and yet she knew that millions watched her every move.

This was a new experience for her for she was not a Performer. She regarded fruit picking as a profession and her income came solely from those who hired her to provide them with fruit.

Performers were those who were paid to pick before an audience or who entered telecast competitions. They generally "poached" from the easier plants and would frequently win applause for garnering a few strawberries or gooseberries.

Lydia, however, as one of the best, picked only from the most difficult plants and guarded her favorite sites carefully. Her wealthy customers generally wanted enough fruit for a dinner party or reception - a strawberry for each guest perhaps, and they paid well. She did not need income from the Stations.

She inched forward in the gliding shuffle which had taken years of training and exercise to perfect. It was the movement least perceived by plants and essential for a true fruit picker. Agile people could pick an apple, peach or pear, but only the skilled could attempt the soft fruit.

It was Lydia's belief, and one of her trade secrets, that the plants had a rudimentary telepathy, that they could detect the anticipation of a "poacher" and so, during her slow approach she did not think about the fruit she was going to pick. She allowed her mind to wander.

It was Marnina Pope who had asked Lydia to Perform while picking for her reception, and Marnina was one of Lydia's most frequent and generous customers. She was also a woman who delighted in ostentation. Not only did she wish fresh fruit for her guests, she wanted the world to be aware of it through a Station telecast.

So, for the first time Lydia was aware that millions watched her by means of remote cameras. She was not nervous. She knew she was the best. Even if her performance was not to her own highest standards, it would be far above the usual fare. She regularly picked a whole quart of strawberries without a single plant transforming.

Today, however, she was not picking the relatively simple strawberry, but the hardest of them all, the raspberry.

She knew Marnina had chosen the fruit for its difficulty; for eating, most people preferred the strawberry. But because the raspberry spoiled quickly, it had to be picked and eaten on the same day. There was no question of gathering the required amount over a number of days. Moreover, the plants were very sensitive to the approach of people and the fruit was frequently snuggled within the leaves. A ripe strawberry could be cut with laser-snippers and the plant would not notice. Try that with a raspberry and the bush would "turn" into a rose or spruce in a split second.

She checked her progress, carefully keeping her mind from the ripe fruit hanging on the stems. Another 10 minutes should do it. Only a few feet to go. No sign that the plants were disturbed. She could usually tell when a plant was agitated and found that if she ceased movement for a while, it would settle. It was another of her secrets. Less skilful pickers would dash forward to grab a few fruits before the change.

THE plants did not actually change, of course. They projected an illusion. But an illusion was sufficient to make it impossible to grasp a piece of fruit that had become invisible, especially as the plants had the ability to twitch away from a touch.

Along with most people, she wondered just how much cognition the plants possessed. She had tried a few times to talk a plant into giving up a few of its babies to her, and had failed utterly. That did not prove that the plants had not understood, however. They might simply have refused the request. It must have been quite a surprise to people when they realized that plants didn't like to have their babies eaten and were going to do something about it. She tried to imagine the time when people could just go to a shop to buy

fruit as easily as they bought yeast-fruit today.

Yeast-fruit was very nutritious and, as cooked fruit, it was indistinguishable from real. It was fresh fruit that could not be simulated, which was why Lydia was a very rich woman.

She supposed it had all started when people became more and more revolted at the idea of eating flesh. Farming became such that no one could believe that the animals were enjoying their brief lives and, at the same time, the health risks of eating flesh became widely known.

Perhaps some of this knowledge and these feelings had existed for a long time, but gradually food technologists were able to offer people an excellent substitute. Meat-textured-vegetable-protein was offered which was indistinguishable from fle sh when cooked. Almost overnight, the world changed. Industries crumbled and new ones grew, but within a few years, the only farm animals to remain were those which produced eggs and wool, and they were handled with great consideration.

People were feeling pretty pleased with themselves in those days. Of course, the demand for plants of all kinds increased. Perhaps it was that which pushed the plants into revolt. Perhaps it would have come anyway.

First, naturally, were the massively abused beans. Their action was simple and direct. They increased their production of ogliosaccharides, the chemicals which caused intestinal upsets. Perhaps the technologists would have found a way to process these out, but they didn't need to. They had discovered how to produce large amounts of protein from yeasts. Beans were no longer needed.

A similar tactic was used by other food plants. They became bitter or noxious in some way, but to a greater or lesser extent. The lettuce plant, for example, did not seem to object to the occasional picking of leaves. If too many were picked, however, or if the plant was uprooted, a bitter chemical surged throughout, making it inedible. People learned to harvest leaf plants with courtesy.

The fruit-bearing plants were less obliging, which led to the theory that they objected to the abuse of their babies. No one knew what was bothering the plants, but there were many theories. The one that Lydia favored held that the plants objected to the thoroughness with which their babies were consumed.

With a large human population and a new taste for fruits, plants were stripped efficiently. No seed was ever allowed to grow from a plant except in carefully managed plant nurseries. Nor were the seeds which passed through people or thrown into the garbage allowed to grow. Sewage treatment and garbage incineration saw to that.

And so the plants withdrew their services. For some reason very few fruit-bearing plants became bitter or noxious. Instead they started to evade the picker. They developed the ability to move slightly and twitch away from the grasp. They could project an illusion as soon as they were aware of an intruder, and so go unnoticed.

Most people did not appreciate this behavior. It was true that simulated fruits were available, but there was no substitute for fresh fruit and people were not accustomed to thinking of plants as needing any kind of consideration. Whereas flesh poachers were regarded with disgust, fruit pickers became heroes or, more likely, heroines as women seemed to have the qualities needed for the profession.

Lydia had arrived at the plants. She wore a light mask which absorbed the chemicals from her breath in case they might alert the plant. She had also used a powerful spray over her entire body for the same reason. Her body suit fit closely and the only appendage was a belt with a number of flat boxes on it for her harvest.

She surveyed the fruit, carefully keeping all appetite and avarice from her mind and then began to pick. The technique with raspberries was to choose only the fruit that was so ripe that it was about to fall off the core. A gentle touch would then loosen it and it could be caught. The plant would not notice the touch, but the raspberry cane noticed if its babies did not reach the ground. Therefore, at the same time as the fruit was caught, a dummy of the same size and weight must be dropped. Lydia had mastered this trick.

SHE steadily picked from the bush before her, not thinking of the fruit as a prize, but watching the leaves for any sign of agitation. She had often thought that in long ago days she would have made a good pickpocket.

When she had taken all the ripe fruit from the bush, she made a gesture for her audience. She snapped her fingers and the canes became a lilac bush.

Also with her audience in mind, she chose one perfect and fabulously expensive berry and popped it in her mouth. Many of them would never taste a fresh raspberry in their lives.

She wondered if those watching her had heard the rumors from the yeast vats. There was someone who claimed that the swirling froth was forming regular patterns, that yeast might be sending us a message.

Lydia would give odds that the message wasn't "Eat me!". * Jo Beverley is an Ottawa mother of two who's been writing both fiction and non-fiction for 10 years. She won a short story contest in Quebec last year and is currently working on two romance novels.

Toronto Star (ON)
SA1
TRAVEL, Saturday, July 19, 1986 777 mots, p. G9

Mountain Gorilla protected in Zaire Sanctuary keeps poachers at bay, giving beleaguered species jungle refuge

Thomas Johnston Special to The Star

KAHUZI BEIGA, ZAIRE - KAHUZI BEIGA, Zaire - "The gorilla put his finger through a pygmy's foot last year," Jean said casually.

"What!"

"Yes," said Jean, a Zairean park ranger, pointing to the less wrinkled of a pair of pygmy guides. "The one with the limp."

Pygmy hands swing oversized pangas (machetes) casually slicing a path through the rain forest, taking us down into "Gorilla Land."

This is Zaire, the former Belgian Congo, and we are in the huge Kahuzi Beiga Gorilla Sanctuary. The rain forests of Kahuzi offer one of the last refuges for the much beleaguered Mountain Gorilla.

Ten years ago, poaching and agricultural encroachment had reduced their numbers to fewer than 400. To make matters worse, not one Mountain Gorilla has survived captivity. A new census is being taken and researchers from Uganada, Rwanda and Zaire hope for an increase in population of as much as 40 per cent, to more than 700. In the past two years it is thought the population has increased by eight to 10 per cent.

"The gorillas were here yesterday morning," one of the pygmies mutters in a sort of French dialect. It is necessary to watch where one puts his feet; massive spoors lie in wait for the unwary. This is the jungle, not the savannahed bushveld, which makes up so much of Africa. This is the jungle of Tarzan and Stanley, of pygmies and poisoned arrows, or tall tangled trees, incredibly dense undergrowth, hanging vines, green mambas and malarial mosquitoes.

The pygmies stop and gently wave their pangas at the trees ahead. Gorillas! Babies playing in the trees, dark shaggy shadows still to the eye, but gorillas in the flesh.

A bush moves beside my shoulder. I do a classic double-take as a delighted pygmy guide flicks his panga, collapsing the bush and revealing the bright, shining face of a Mountain Gorilla mother with a weeks-old infant clinging to her breast. I fumble for my camera before realizing she is too close for me to focus.

She looks directly into my eyes as I try to change lenses. Hers seem human eyes, soft and brown. She is obviously proud to be a new mother. As I lift the camera, she turns her back and disappears through a curtain of underbrush.

Other gorilla children have surrounded us, silently laughing and gaping at the colorfully garbed hairless creatures in their midst. One actually starts to applaud with soft baby hands and sparkling eyes.

"Ici, l'homme du Gorille." The park ranger gestures toward a massive shadow 15 or 20 feet away. The pygmies move in respectfully and seconds later their pangas have revealed the biggest ape in the world. He is sitting in a comfortably crushed bit of jungle eating a tree. The tree puts him in perspective. It is not a small tree. I am trying to figure out how big he really is when he lurches to his feet, leans forward on his fists and woofs at us.

Later, after my heart starts beating again, the park ranger tells me that "Meeashi" (first born) weighed more than 550 pounds, was 28 years old and stood almost 6 feet tall.

"They've been known to kill lions. They really have no natural enemies," says Jean, who was born in the park and has been a ranger for 10 years. "Leopard occasionally take an infant (gorilla), disease and snake bite take a larger percentage but the only real danger to them is man - farmers and poachers."

"What do you do with the poachers?"

"When we see them we shoot them. They're easy to shoot because they don't have any guns. Just arrows and wire snares."

Meeashi, having found another bit of jungle to crush, reaches a 6-foot-long arm up, snaps the top off a young tree and munches away. Every now and then he looks at us with benevolent tolerance. But for the most part we and our cameras are ignored and after an hour regally dismissed.

Despite official assurances of the decline in gorilla poaching for meat or trophies, two weeks later in Goma, Zaire, a street vendor offered me a gorilla tooth necklace.

If you find yourself in Zaire, take a visit to Kahuzi Biega National Park, or the new gorilla sanctuary at D'Jomba. Geurba and Explore tours offer excursions as do Sabena Airlines and Amiza, the Zairean national tourist agency.

Perhaps if enough people see the Mountain Gorilla on his own turf, the black market in gorilla teeth will die, rather than the gorillas.

Oh, and if you see him, please say hello to Meeashi.

Toronto Star (ON)
FIN
FOOD, Wednesday, July 23, 1986 595 mots, p. C2

Centre cut sirloin steak is a tender choice for meat lovers baffled by different cuts

David Brown

Sirloin steaks come from the lower back of the animal, the sirloin butt. They rank among the most tender and tastiest steaks, yet many steak lovers have problems with them. Here are some tips on how to choose a good sirloin every time.

First, you have to understand that meat really is muscle. Muscles that work hard are less tender than muscles that are usually relaxed. Often, the difference in tenderness can be felt by poking your finger into a raw steak containing both tender and tough muscles.

Top sirloin

In beef, the top sirloin is one of these tender muscles, the rump is less tender and something like a shank is downright tough. (But also note that any piece of properly cut and cooked Canadian Grade A beef should come out tasty and tender every time.)

Next you have to consider where the steak is from in the muscle. Many muscles are joined to bones by tendons. The tough tendon tissue will spread out and disappear in the large middle section of the muscle but the smaller muscle ends have the gristly tendons more concentrated. Many muscles also have a line of gristle around their exterior.

Finally, a muscle cut cross grain will be more tender than the same muscle cut with the grain.

First-cut sirloins come off the animal right next to the rump. They comprise a top sirloin muscle in the centre with a cap muscle from the less tender rump on one side and several smaller rump muscles on the other side. All the muscles in this steak are tough, gristly muscle ends. The grain in the rump cap runs in the wrong direction. These steaks are also characterized by a tiny (if it exists at all) tenderloin filet and a wedge or triangular-shaped bone.

Now that I've made first-cut sirloins sound like absolute disasters, it is only fair to mention that with proper aging and expert trimming, good butchers can turn them into excellent pieces of meat.

Our next contestant is a centre cut sirloin. These have no rump cap and large, full, top sirloin and tenderloin muscles. Over-all, an excellent choice.

Another small muscle in a centre cut sirloin is a piece of less-tender flank. More professional retailers will remove this before putting it out for sale.

Excellent content

Our last sirloin is a pin bone cut, coming off next to the porterhouse/T-bone section. The meat content of these steaks is excellent, too, and they have the largest proportion of tenderloin filet of all of the sirloins. Note that the bone (when present) has moved up into the centre of the steak and the top sirloin muscle has become much narrower. There are two potential negatives with pin bone sirloins: * They frequently are expertly trimmed on one side but not on the other, because the meat "slopes" at the edge of the steak. * Gristly bits of bone often are left in where the bone was removed.

Many retailers now sell the boneless top sirloin and the tenderloin filet separately, realizing a greater profit by doing so. Be sure to request regular bone-in sirloins if you prefer them that way. One final note: Sirloin steaks are not to be confused with meat from the sirloin tip, which is a medium tenderness cut from the front of the hind leg. * David Brown is president of Meat Consultants International Inc. Write to him c/o The Food Section, Toronto Star, One Yonge St., Toronto M5E 1E6.

Toronto Star (ON)
FIN
FOOD, Wednesday, July 23, 1986 1408 mots, p. C4

Recipes show versatility of trendy California cuisine

David Kingsmill Star food writer

Chef Wolfgang Puck, owner of the restaurants Spago in Los Angeles and Tokyo, and Chinois On Main in Santa Monica, will publish a new cookbook this fall. He gave The Star three recipes from his new book. These, along with the recipe for Seafood Strudel With Caviar Beurre Blanc from Rosalie's Restaurant in San Francisco, should give you an idea of the versatility of California cuisine. Angel Hair Pasta With Goat Cheese And Broccoli I had this pasta dish at Spago ($9.50) and it was superb. The simplicity of preparation belies the richness of the taste. You can make the strong chicken stock called for by reducing your regular chicken stock by a third. Goat cheese feta crumbles more easily than French-style chevre, although either can be used. Extra virgin olive oil

1/2 lb tiny broccoli flowerettes

3/4 cup strong chicken stock 1 tsp fresh thyme leaves, plus 4 sprigs for garnish Freshly ground pepper 3 tbsp unsalted butter 4 oz goat cheese, crumbled Salt 12 oz angel hair pasta 1 tbsp toasted pine nuts

Bring a large quantity of water to a boil with a little olive oil and salt added.

Saute the broccoli flowerettes in a little olive oil for 1 minute or until just crispy. Add stock and bring to a boil. Add thyme leaves, pepper, butter and goat cheese. Whisk together until cheese melts. Keep warm.

Cook pasta in boiling water until just done (al dente). Strain pasta and rinse with hot water. Allow it to drain well. Add pasta to sauce and toss well. Season to taste with salt and pepper. Divide pasta among six warm appetizer plates or four dinner plates. Decorate with sprigs of thyme and toasted pine nuts. Serves 4 to 6. Grilled Tuna With Mint Vinaigrette This is another very simple recipe that uses delicious fresh tuna. You will note that Puck grills the tuna only until it is "medium rare." He does this with all his grilled fish. He prefers salmon barely heated in the centre and once you've had it this way, you won't want it any other. It makes fish rich and moist. Anyone who tells you to cook fish until it flakes is telling you to overcook fish. Blanching garlic reduces its strength; Puck wants the flavor of garlic, not its overriding strength. This dish, by the way, will cost you $18.50 at Spago. 1 1/2 lb fresh tuna cut in 4 equal pieces Freshly ground white pepper 2 to 3 tbsp chopped fresh mint, plus fresh mint leaves for garnish

1/2 cup extra virgin olive oil 1 tbsp lime juice 1 tbsp good red or white wine vinegar 1 tbsp minced fresh parsley 2 medium shallots, minced 6 ripe plum tomatoes, peeled, seeded and diced 2 cloves blanched garlic, julienned Salt

Sprinkle the tuna with pepper, then marinate it in 1 tbsp of the mint and 2 tbsp of the olive oil for 2 to 3 hours in the refrigerator. Combine the remaining ingredients for the vinaigrette. Taste carefully and correct seasonings. Reserve.

Sprinkle the tuna with salt. Grill over charcoal approximately 4 minutes per side, or until it is medium rare. If the slices of tuna are very thin, grill only on one side ("or you can broil or saute them in a little oil and butter). Presentation: Nap the bottom of four plates with the vinaigrette. Top with grilled tuna. Garnish with sprigs of fresh mint. Serves 4. Ginger Creme Brulee Puck adds fresh seasonal berries when serving this at Spago and charges $5.50. 6 egg yolks

1/2 cup sugar 3 cups heavy (35 per cent) cream 1 vanilla bean, split 3 "dime-sized" pieces of fresh ginger 7 tbsp unsalted butter, softened

1/2 cup brown sugar

In a large metal bowl over a bain marie (another metal dish in which hot water is contained), whisk the egg yolks and the sugar together until the mixture is light and thick enough to form a ribbon. ("This takes quite a long time; be strong and be patient," says Puck.) Remove from bain marie (from the heat).

Carefully whisk in the cream. Add the vanilla bean and ginger. Place back over the bain marie and cook slowly for about 45 minutes, stirring frequently. "Take care the water does not boil. The creme will be done when the mixture adheres to your finger without dripping."

When the creme is done, remove from the heat and whisk in the butter a little at a time until all of it has been incorporated. Strain the creme through a fine strainer. Ladle into individual ramekins or into an ovenproof 1 to 1 1/2-quart shallow serving dish. Chill at least six hours or overnight.

Sieve an even layer of brown sugar over the cremes, approximately 1/4-inch thick. Put them under a broiler for two or three minutes or until the sugar caramelizes. Chill until serving time. Presentation: Place individual ramekins on dessert saucers, or spoon the creme from the large serving dish on to dessert plates. Rosalie's Seafood Strudel With Caviar Beurre Blanc This is the best starter I have had in years, perhaps even better than the lobster won tons with truffle juice sauce at the King Edward. Filo dough 2 bunches spinach, barely cooked and chopped fine 3 oz lobster meat Fish mousse (recipe follows) Clarified butter Caviar Caviar beurre blanc (recipe follows) Fish Mousse: 1 lb scallops 1 lb shrimp (save shells for shrimp stock) 3 bunches fresh basil 1 1/4 tbsp salt 1 1/4 tsp white pepper 1 1/4 tbsp shallots, finely chopped

1/2 tbsp garlic, minced 1 1/2 cups cream

"All the ingredients should be as cold as possible for best results," says Rosalie's chef, James G. Felsenthal.

Shell shrimp, devein, and reserve shells for shrimp stock in the caviar beurre blanc. Blend shrimp and scallops in a food processor. Mix 10 to 15 seconds and then add basil leaves, salt and pepper, shallots and garlic. Mix a few seconds until ingredients are incorporated. Slowly add cream while processor is running. Be careful to add the cream slowly as mousse can separate if blended too fast. "After the mixture is well combined, test for taste and consistency by dropping a small mound of mousse into six inches of simmering water," says Felsenthal. "If it floats right away, the mixture is good. If it sinks, add more cream in the food processor. Continue to cook the small mound of mousse for two minutes in the simmering water, then taste and correct seasoning if necessary." Once consistency and taste are right, cook the rest of the mousse mixture in small batches in the simmering water for two minutes until all is used. Caviar Beurre Blanc: 2 tsp chopped shallots

1/2 cup white vinegar

1/2 cup white vermouth

3/4 cup shrimp stock

3/4 lb unsalted butter

1/4 cup cream Caviar

Combine the first four ingredients in a saucepan, bring to a boil and reduce until 6 tablespoons are left. Remove from heat. Add the butter, small pieces at a time, whisking continuously until the butter is incorporated. Season with salt and pepper and keep sauce warm.

To assemble dish:

Fold a sheet of filo dough in half lengthwise. Turn up 1 1/2 inch fold at the bottom. Brush clarified butter on the edges of the filo dough. Place a quarter-inch layer of spinach on the folded 1 1/2-inch area at the bottom. Put 4 tbsp of mousse spread over the top of the spinach. Put 3/4 ounce of the lobster meat in the middle of the mousse. Cover mousse and lobster with another layer of spinach. Roll up filo dough, tucking in the edges of the dough to seal. Use clarified butter to close the strudel roll. Place the roll, seam side down, on a baking sheet and brush the top with clarified butter. Repeat this procedure with three more sheets of filo. Bake them at 350 degrees until light brown, about 10 minutes. To serve, add 1 tablespoon of caviar per serving to the beurre blanc and spoon onto a plate in a circle. Slice filo roll on the diagonal and place four slices down the centre of the plate over the ring of beurre blanc. Garnish with fresh basil or watercress. Serves 8 to 10.

Toronto Star (ON)
FIN
FOOD, Wednesday, July 23, 1986 1067 mots, p. C1

You'll relish these zesty concoctions

Elizabeth Baird Special to The Star

Relish, according to Webster's Ninth New Collegiate Dictionary, is a noun meaning "something adding a zestful flavor; especially: a condiment (as of pickles or green tomatoes) eaten with other food to add flavor." To some, this zestful flavor has turned into a sweet, green, minced cucumber concoction applied to hot dogs. But there's no reason to assume that this sort of cooked, pickled condiment is the only zest we can add to our plates. There are a host of lively relishes based on fresh produce, herbs, the piquant flavors of lemons and vinegar and the heat of peppers. And as it turns out, these are a perfect complement to summer barbecued meat and fish, or additions to salad plates. Here are a few, inspired by summer's harvest. Mark McEwan's Fresh Tomato Relish Almost a year ago the highly successful Pronto Ristorante on Mount Pleasant Rd. passed into the creative and able hands of chef Mark McEwan. Many of his principal dishes are grilled, and to go with peppery boned chicken breasts, he devised this fresh tomato relish. It would be equally admirable with grilled fish. The relish is light and colorful, in McEwan's words, "a good substitute for a calorie-rich sauce." 3 ripe tomatoes, about 1 1/4 lb/575 g total 1/3 cup very finely diced red onion

1/4 cup extra virgin olive oil 3 tbsp lemon juice 1 tbsp white wine vinegar 1 small clove garlic, minced

1/4 tsp salt Pinch freshly ground white pepper

Pinch freshly grated nutmeg

About 1 hour before grilling chicken or fish, prepare relish. Peel, seed and chop tomatoes into 1/4-inch dice. Combine with onion, oil, lemon juice, vinegar, garlic, salt, pepper and nutmeg. Cover and chill until serving time. Before serving, taste and correct seasoning. Yields about 2 cups relish, sufficient to serve 6. Dilled Cucumber And Yogurt Relish A relish that's more refreshing than piquant, this one has a cooling yogurt/sour cream base, scented with dill and garlic and made chunky with diced cucumber. Plan on making this early in the day in order to let moisture drain from cucumber. Serve with barbecued lamb - butterflied leg, rack, chops or ground patties - or grilled fish. 1 greenhouse cucumber, about 10 inches long 1 tsp salt

1/2 cup sour cream

1/2 cup yogurt 1 clove garlic, minced 1 tsp finely chopped fresh dill 1 tsp lemon juice

Pinch freshly ground pepper

Peel cucumber, cut in half lengthwise and with a spoon scoop out seeds. Chop into 1/4-inch dice. Combine with salt, transfer to a colander and let drain in the refrigerator for 4 hours. Pat dry with paper towels.

Meanwhile, in a medium bowl, stir together sour cream, yogurt, garlic, dill, lemon juice and pepper. Blend in cucumber. Cover and chill if making ahead, or serve immediately. Taste and adjust seasoning before bringing to the table. Makes about 2 1/2 cups relish, enough to add flavor and interest to 6 to 8 main-course lamb dishes. Fresh Pepper And Tomato Relish Fresh vegetables and herbs provide all the necessary crunch and flavor in this summery relish. Serve folded into omelets or scrambled eggs, or spoon over grilled burgers or fish. To make this relish attractive, chop all vegetables the same size, about

3/8-inch dice. Extra green pepper can replace hot banana pepper if desired. 1 1/2 cups chopped tomatoes 1/3 cup chopped green bell pepper 1/3 cup chopped hot banana pepper 1/3 cup thinly sliced green onion 2 tbsp finely chopped fresh coriander (optional) 1 tbsp finely chopped parsley 1 large clove garlic, minced

1/4 tsp salt Pinch freshly ground pepper In an attractive serving bowl toss together tomatoes, both kinds of peppers, onion, coriander, parsley, garlic, salt and pepper. Taste to adjust seasoning and serve immediately. Makes about 2 1/2 cups, enough for 6 to 8 topping servings. Caponata Caponata is an eggplant relish, tangy with capers and a splash of vinegar. It's cooked, but not preserved, and served either on lettuce as an appetizing relish to start the meal or alongside cold meats or cheeses. Caponata keeps for about a week in the refrigerator. 2 eggplants, about 2 lb/1 kg 2 tsp salt 1/3 cup olive oil 1 1/2 cups chopped onions 1 1/2 cups chopped celery 1 1/2 cups chopped red bell pepper 4 cups chopped tomatoes, peeled if desired 1 tbsp chopped fresh basil

1/2 tsp freshly ground pepper

1/4 cup slivered black olives 3 tbsp white wine vinegar 2 tbsp granulated sugar

1/4 cup drained small capers 3 tbsp pine nuts

3 tbsp raisins

Wash eggplant, cut off stem and chop into 3/4-inch cubes. Mix with salt and let drain in a colander for 1 hour. Press lightly and pat dry with paper towels.

Meanwhile, heat 1/4 cup of the oil in a large heavy-bottomed saucepan and over medium-high heat saute onions, celery and red pepper for about 5 minutes or until softened.

Add eggplant, tossing to mix well, and continue sauteing for 5 minutes longer, adding more of the oil as needed. The vegetables won't brown but will become glossy. Mix in tomatoes, basil and pepper. Reduce heat to medium and continue cooking for 10 minutes, stirring frequently, until tomatoes have formed a little sauce around the eggplant.

Add olives, vinegar, sugar and capers. Cook, uncovered, and still stirring frequently but gently for 15 minutes longer or until eggplant cubes are tender but still keep their shape. The relish should become blended but not mushy. Add pinenuts and raisins. Remove from heat and cool to room temperature. Taste to adjust seasoning. Makes 8 cups caponata, enough for at least 16 servings. Fresh Apple And Mustard Relish Serve with grilled pork chops, pork steaks or grilled sausages. 1 large apple, McIntosh or Golden Delicious suggested 1 tbsp lemon juice 1 tsp Dijon mustard 1 tbsp oil 1 tsp granulated sugar

1/2 tsp cider vinegar

Pinch each salt and paprika

Peel and chop apple finely. Mix with lemon juice.

In a small bowl whisk together mustard, oil, sugar, vinegar, salt and paprika. Mix into apples. Taste, adjusting seasoning as desired. Serve immediately, or cover and refrigerate until meat is on the grill. Makes about 3/4 cup relish, enough for 4 garnish servings.

Toronto Star (ON)
FIN
FOOD, Wednesday, July 23, 1986 731 mots, p. C2

Preserves do double duty as barbecue marinades, glazes

Mary McGrath Star home economist

Toronto preserver Emelia Franks has scored another triumph with the Apricot Apple Chutney she created especially for the Trillium Restaurant in the Ontario Pavilion at Expo 86.

Toronto restaurateur Franco Prevedello, who's in charge of the Trillium, decided to highlight made-in-Ontario products and asked Franks for a fitting condiment to go with Niagara Peninsula Breast Of Chicken, one of the house specialties.

The newest addition to the Toronto businesswoman's line of prestige Emilia Preserves is chutney with a nouvelle cuisine spicing. Lots of coriander and cardamom make it lighter and sweeter than the usual heavier spices used in traditional chutneys. Cardamom, which costs $31 a pound, is one of the most expensive spices Franks uses. There's a touch of garlic and ginger in the new chutney, too, so it is very good with grilled fish, especially firm-fleshed kinds like swordfish and monkfish. Franks says the chutney, as well as other of her preserves, do double duty as marinades, condiments and glazes at barbecuing time. Here are a few of her favorite recipes. Emelia's products are available at many food specialty stores. Grilled Fish With Apricot Apple Chutney Marinade Fish and chicken take on an exotic new taste with this marinade made from Emelia Frank's newest creation, Apricot Apple Chutney. Preparation time: 10 minutes Marinating time: 1 hour Grilling time: 2 to 3 minutes per side Oriental sesame oil 1 lb (500 g) swordfish or monkfish cut in 1-inch pieces

1/2 cup Apricot Apple Chutney 1 tbsp soya sauce 1 tbsp sherry or rum or sake Brush fish lightly with sesame oil. Combine remaining ingredients for marinade. Pour over fish and after marinating 1 hour, thread on skewers. Set on a well-greased grill and cook 2 to 3 minutes on each side. (Thread other skewers with alternate pieces of red pepper, apricots and green onions and grill at the same time.) Makes 1 cup of marinade, enough for 1 pound (500 grams) of fish. Hot And Fiery Chicken Wings Emelia Franks serves her version of traditional New York chicken wings with raw vegetables and blue cheese dip. Add 1/2 teaspoon of cayenne pepper to the Jalapeno Pepper Jelly if you like them very, very hot. This jelly is also good with pork chops, hamburger and hot dogs. Preparation time: 10 minutes Grilling time: 15 to 20 minutes 12 chicken wings Salt and freshly ground pepper Ground celery seed

1/2 cup Hot And Fiery Jalapeno Pepper Jelly

1/2 tsp cayenne (optional) Preheat oven to 375 degrees F. Dry chicken wings. Sprinkle on all sides with salt, pepper and celery seed. Grill for 10 to 15 minutes, depending on how hot the coals are. Brush on jelly and grill another few minutes until they are nicely glazed. Makes 4 to 6 servings. Peach And Sweet Pepper Barbecue Glaze Garlic and ginger turn Peach And Pepper Preserve into a particularly good glaze for chicken pieces, pork tenderloin, pork chops and skewered meats. Preparation time: 10 minutes

1/2 cup Peach And Pepper Preserve 1 large clove garlic, finely chopped

1/2-inch piece fresh ginger, grated or 1/2 tsp ground ginger 1 tbsp soya sauce 1 tbsp sherry or sake or rum or lemon juice or wine vinegar Combine all ingredients and use as a glaze for grilling meat, poultry and fish. Makes cup. Red Pepper Barbecue Glaze This is an easy-to-make sauce to brush on back bacon, shish kebab, chicken, pork chops, lamb chops, ham or turkey just before they come off the barbecue. The mixture also makes an excellent marinade. Preparation time: 10 minutes 1 cup Red Pepper Jelly 1 large clove garlic, finely chopped 1 tsp fresh grated ginger 2 tsp soya sauce 1 tbsp sake or dry sherry Combine all ingredients and use as a broiling or roasting glaze or a barbecue sauce. Makes 1 1/4 cups. Grilled Apples Grilled apples with chutney are a good accompaniment to roast pork from the rotisserie. Franks' Mango Chutney is also good with shrimp, swordfish and monkfish. Preparation time: 15 minutes Cooking time: 30 minutes 6 to 8 large apples 1 cup Apple or Mango Chutney Core apples, set in a pan and fill with chutney, reserving about half the chutney for glazing. Cook on grill for 30 minutes or until tender, basting with reserved chutney. Makes 6 to 8 servings.

Toronto Star (ON)
FIN
FOOD, Wednesday, July 23, 1986 851 mots, p. C6

Exercise will help seniors slim down

Denise Beatty

We are over 65 and I understand that at our age we don't need the calories we once did, even though we are fairly active. But our mirror and scale tell us we could stand to lose 20 pounds. We've tried but haven't made much progress. We pretty well follow the good nutrition guidelines. How much food is sufficient but will allow a healthy person to lose weight? We take no medication, do not smoke or drink. We eat only the occasional dessert.

G.D., Toronto

There is no simple answer to how much food would allow you to remain healthy and lose weight, too. It varies among people, depending on their sex, age, body type, body size and the amount of physical activity they do. But exact numbers and guidelines aren't really necessary, since the proof of the pudding is revealed to you each day by just looking in the mirror.

Don't be too hard on yourself for the extra pounds; it's fairly normal and predictable to gain some weight as you age. Obviously, you don't want to gain so much that it puts a strain on your health but it's not so terrible to have some reserves to help you through periods of illness, surgery or even stress.

Of course, what you eat is only part of the story. As you age, physical activity may be more significant to weight management. Being active is different than being busy; you need what I call major motion - walking, swimming, cycling, playing tennis. But unless you have been doing these types of activities all your life, walking is probably your best bet. Walking is an excellent form of exercise and one of the most enjoyable. A 15-minute brisk walk five days a week over 10 months will help you burn 20,500 calories, which means six pounds of weight loss.

Some dietary changes will help you, as well. Don't be overzealous about it; think of making some small changes to some daily habits. They may not seem significant at the time but, like the walking, they will add up in the long term. Here are some ideas.

If you make a modest cut of 200 calories a day, you can lose between one-third and half a pound a week. That, coupled with some exercise, is plenty. Here are some quick tips for skimming 200 calories off your daily diet: * Switch from 2 per cent milk to skim. At two glasses a day, you'll cut back 80 calories. * Substitute skim milk cheese for regular Cheddar cheese. For 1 1/2 ounces you'll cut back by 100 calories. * Do you butter toast, muffins and bread for sandwiches? Cut it out and save a minimum of 50 calories each time you do it. * Do you use sugar in coffee and tea? Each teaspoon is worth about 15 calories. It sounds like nothing but it can add up to as many as 75 or even more calories a day, depending on how much you drink. * Does meat make your meal? Don't eliminate it but eat just enough to meet your needs. A 3-ounce serving is enough but chances are you're used to bigger portions. You can easily eliminate 60 to 100 calories by reducing a 4-ounce portion size to just 3 ounces. It's impossible to give you all the answers but from these examples you can get an idea of how to bring about a modest weight loss gradually. If you find that you want more detailed information I advise you to contact the public health nutritionist in your municipality for brochures and information on this topic. Fat in peanuts I watch my intake of saturated fats rather closely because of high cholesterol levels. I eat roughly a cupful of peanuts each day, maybe even more. Various articles I have on the subject seem to contradict each other regarding the saturated fat content of peanuts. One article says mono-unsaturates are believed to lower cholesterol and lists peanuts as being high in mono-unsaturates. I am confused about whether my above-average intake of peanuts (unsalted) is increasing my cholesterol level or reducing it.

R. Robinson, Rexdale

I hope your withdrawal isn't too painful because it's definitely time to start weaning yourself off the peanut habit. One cup of peanuts contains 76 grams of fat in total. About 16 grams are saturated fat, 22 grams are polyunsaturated fats and the remainder is mono-unsaturated. Any way you look at it, it's too much fat for someone on a low-cholesterol diet. Generally, saturated fats tend to raise blood cholesterol, polyunsaturates help to lower it and mono-unsaturates have little effect either way. But types of fat aside, the most important factor in these diets is the total fat content. Getting 76 grams each day from a snack is just too much. The rule of thumb is that nuts and seeds are high in total fat content and should be eaten only occasionally and in small amounts. * You can write to Denise Beatty c/o The Food Section, Toronto Star, One Yonge St., Toronto M5E 1E6.

Toronto Star (ON)
FIN
FOOD, Wednesday, July 23, 1986 1400 mots, p. C1

Gourmet to go Tired of standard take-out fare? Guide lists hundreds of restaurants that will prepare a sit-down meal to eat in the comfort of your home

David Kingsmill Star food writer

It has been a long day at work, right, Bunky?

You didn't sleep last night because the temperature never dipped below 25, the air in the bedroom was as still and hot as The Archer in Nathan Phillips Square at high noon and the neighbor's cat had a howling party outside your window all night.

In short, you're pooped.

To boot, the traffic on the way home was backed up, the air conditioning was on the fritz and the guy in front of you kept stalling.

The last thing in the world you want to do is cook, and when you got home, your working spouse felt the same way.

It's either take-out or starvation.

Starvation is not practical.

So what's it going to be - chicken, pizza, burgers or Chinese?

None of the above for a tall, skinny guy named Robert Kasher or his wife Lesley. For them, it's a call to Omonia on the Danforth, the well-known Greek restaurant around the corner from his house. Kasher picks up the phone and orders lamb chops, maybe moussaka, a salad or two - anything on the regular menu - and in 10 minutes he walks past the inevitable line-up out front and picks up his dinner in the kitchen.

"People in line just stare. They can't believe it."

Must have menu

Kasher knows that he doesn't have to settle for predictable take-out fare in Metro. "You can call up most restaurants nowadays and order off the menu . . . . The problem is you usually have to have a menu from the restaurant but you can ask for one after dinner and they will usually give you one."

In the last eight years, Kasher has eaten in more than 1,200 Metro restaurants. That's an average of three different restaurants a week. And he has spent about $35,000 in the process.

But it's not gluttony, an inability to cook, or laziness that compels him to singlehandedly eat Metro. It forms the foundation for an incredibly thorough 165-page paperback book called The Complete Toronto Handbook, Food And Drink due out next month. It's just one of six Toronto guide books written by Kasher; the others deal with accommodation in Metro, arts and entertainment, sports and recreation, Toronto architecture, and shopping and services.

Kasher does not look like a serious eater. At 6 feet, 2 3/4 inches, he is skinny at 170 pounds, although that's almost 30 pounds heavier than he was when he started grazing in Metro. He admits he has no formal training or education for being a food critic. He maintains that he reviews restaurants from the standpoint of the ordinary Metro eater, although he may have a slight advantage because he has eaten in so many.

In certain areas - Chinese food, for instance - he also has a natural advantage. He is a native Hawaiian and arguably the best Chinese restaurants are in Hawaii, which is probably why he thinks the Chinese restaurant scene here is pretty awful.

And he pulls no punches in his opinions. He is so bluntly truthful, one publisher wanted him to tone down everything, particularly damning references to the restaurants that also happened to be owned by booksellers. Kasher found another publisher, one that didn't mind brutally put opinions. For instance: "Unfortunately, Toronto is full of Italian restaurants that are best avoided, either because of inflated prices or deflating cuisine. Some of the more expensive and overrated include Noodles . . . Gran Festa . . . Old Angelo's . . . and La Scala . . . ." Those opinions are going to raise hackles.

Or how about: "Ed's Warehouse . . . a garish testament to mediocrity that is no bargain at any price . . . ."

Fortunately for Toronto's restaurateurs, Kasher likes more than he dislikes and although I don't agree with him about several reviews, his nose - or tastebuds - for inexpensive places where the food is much more than adequate is right on.

But this handbook is not just for restaurant eating. It lists places where you can get the best hot dogs, potato salads, burgers, sandwiches or afternoon tea. It tells you where you can buy West Indian spices, Chinese thousand-year eggs, dim sum, gourmet treats or seafood on Sundays. It even lists the supermarkets in town and all the Brewers' Retail outlets.

List of survivors

To give you an idea of how tough the restaurant business is in Metro, of the 1,200 restaurants he has eaten in, only 850 are in the handbook. They are the survivors; the rest have gone out of business. The symbol "T" indicates you can take out, although the places are primarily sit-down eateries. In every case, he advises that you first obtain menus from your favorite restaurants, should they allow you to take out, and then phone ahead because many feature specials that aren't on the regular menus.

Kasher's first two handbooks will be out next month (the restaurant/eating book, and the accommodation guide, both scheduled to cost $6.50 from Mosaic Press).

In the meantime, it should be noted that two Torontonians, Jocelyn Paul and Judith Rathbun, have already written a guide called Toronto Take Out, which has been featured in the Food section a couple of times now. It's a small paperback selling for $3.50, available at most newsstands, and lists 114 restaurants that offer alternatives to the standard take-home fare. It was the first guide of its kind when it went on Metro newsstands in 1985.

Kasher's handbook, however, is much broader in scope. With both of them in hand, you'll have a complete handle on Metro eating. Kasher has given us 12 suggestions around Metro for exotic take-out foods, which follow in alphabetical order: * Arlequin, 134 Avenue Rd., 928-9521. "Excellent deli/ bakery and restaurant. Particularly recommended for gourmet take-out. Medium priced." Good bets, says Kasher, are any of the seafood and meat salads, the veal stew dish and "the butter apricot cookies are just wonderful." * Bon Tei, 3345 Bloor St. W., 231-7963. "Excellent Japanese food . . . moderate prices." This is the best place in Metro for eel, says Kasher. The eel sushi is "really, really good." If eel isn't your thing, the teriyaki and/or tempura are also excellent. * Brar's Restaurant, 1450 Gerrard St. E., 463-4305. "Good East Indian cuisine. Also sells a variety of Indian sweets. Inexpensive." Curries are good and it makes a type of "shwarma" that is superb. * Country Style Restaurant, 450 Bloor St. W., 537-1745. "The best of the schnitzel strip restaurants. Excellent apple strudel, freshly made. Inexpensive." Any of the schnitzels are superb and generous, says Kasher. * Dr. Kim's, 4852 Yonge St., 221-1507. "Excellent Korean food with some competently prepared Japanese specialties as well. Moderate to medium prices." Order tempura and/or the "barbecue stick dinner." * Elizabeth Hungarian Gourmet, 15 Hayden St., 922-7107. "The best Hungarian food in the city, without doubt. A small family owned and run establishment that is warm and friendly. Inexpensive to moderate prices." The only problem with take-out here is the excellent gravy that comes with the schitzels tends to run all over everything else when you carry it home. Otherwise, superb. * Kyoto Deli, 166 McCaul St., 596-1583. "Excellent sushi, superb array of other Japanese delicacies. Moderate prices." Any kind of small finger food is great here, says Kasher, including the California roll and the shrimp and crab dumplings. * Marky's Glatt Kosher, 280 Wilson Ave., 638-1081. "A fine kosher deli with all the classic specialties. Moderate prices." * Oliver's Bistro, 2433 Yonge St., 485-1041. "Interesting approaches to nouvelle cuisine, though some failures as well. Moderate to medium prices." Classics such as beef Burgundy and any of the chicken dishes are worth taking out, says Kasher. * Omonia, 426 Danforth Ave., 465-2129. "Excellent lamb and quail. Inexpensive to moderate." Kasher recommends the lamb dinner, $7.45, which includes six chops, buttered rice, roasted potatoes, salad and a bun. * Sher-E-Punjab, 351 Danforth Ave., 465-2125. "Good home- cooked Indian food." Lamb and shrimp curries are wonderful, says Kasher, and if you order by phone, you avoid the usually slow table service. * Sperling's, 2558 Yonge St., 482-8696. "Lovely, innovative, pleasant, but too crowded with the pretentious rich that make up most of its clientele. Medium prices." But, says Kasher, you can avoid the clientele by taking out anything on the menu.

Toronto Star (ON)
FIN
BUSINESS TODAY, Wednesday, July 23, 1986 731 mots, p. E1

Rising food prices spoil Toronto's inflation record

Alan Toulin Toronto Star

Inflation - as measured by the consumer price index (CPI) - fell to 3.7 per cent in the 12 months through June, compared with 4.1 per cent a year earlier, Statistics Canada reports.

But Toronto - at the centre of Ontario's robust economy - is experiencing the fastest rising prices of any Canadian city, while the over-all cost of living is falling, the agency says.

Toronto's year-over-year inflation rate in June was 4.3 per cent. That's compared with low-inflation Canadian cities such as Regina, where prices moved up 1.5 per cent year-over-year, and Victoria, up 1.2 per cent.

The index figures released yesterday are generally in line with economic forecasts of slowing inflation.

"We certainly expect inflation to be below 4 per cent this year," said Mike McCracken, an economist with Infometrica Ltd.

Lower commodity prices, interest rates and wage settlements are setting the pace for a low-inflation environment, McCracken said. The trend in inflation has been steadily downward for several years but McCracken said it's unlikely inflation will move sharply lower.

"Moving it to the 2 or 3 per cent range may be feasible but it's pie-in-the-sky to think you can get it to zero, though that's the mandate of the Bank of Canada. It would be extremely costly in terms of unemployment and economic growth to achieve a zero rate of inflation."

In the actual sub-indices, which are combined to calculate the over-all consumer price index, the benefits of lower prices in some commodities haven't reached the market yet, said McCracken.

"Lower gasoline prices, for example, haven't yet percolated through to the consumer end," he said.

In the transportation sub-index, Statistics Canada noted that the effects of lower gasoline prices have been felt in some provinces such as Quebec and Alberta, but the government agency also noted that prices in Ontario have been increasing.

Over-all, the transportation index, which measures the price movements of a number of modes of transportation, was up. Statistics Canada said prices for leased and rented vehicles, for parking and for insurance were moving higher. As well, government-mandated prices on inter-urban and urban public transport were also higher.

Food prices were also moving higher with items like pork, meat and poultry, coffee and soft drinks under price pressure. Coffee prices, particularly, should continue to increase because of a worldwide shortfall in production, with the global supply forecast by the United States to be 14 per cent lower next year.

Food prices slipping

These price rises were offset somewhat by declines in other areas. The good news for consumers - and it's largely a seasonal effect - is the continuing drop in food prices. Local fruit and vegetable production coming on to the market kept price increases low in June. As well, dairy products and bakery goods were also lower, Statistics Canada reported.

McCracken said, however, a decision being contemplated by Ottawa on higher domestic prices for wheat to help Western farmers could push the food index sharply higher later in the year.

Consumers are also being helped by declines in the clothing index.

Another big factor in keeping up the inflationary pressure is housing prices, Statistics Canada said.

In selective markets such as Toronto, the price pressure on housing is increasing.

The movement in house prices is one of the reasons Toronto has a higher year-over-year rate of inflation than any other Canadian city, said McCracken.

While inflation is steadily winding down, it's unlikely we'll see a sustained period of deflation in which prices actually fall, said McCracken.

"The U.S. had a number of months of negative price movements and we could see that here, but it would take a severe recession to really move into a sustained deflation."

The one glaring area where price has not responded to the deceleration of inflation has been in interest rates, McCracken said. With the annual pace of inflation now at 3.7 per cent and bank prime lending rates at 9.75 per cent, the real rate of interest - interest minus the inflation component - is still a large 6 per cent.

"Real rates of interest are still too high," McCracken said. "We think there is room for interest rates to come down quite a bit more."

But for now, economists are cheered by the prospect of a relatively steady pace for inflation.

Toronto Star (ON)
FIN
LIFE, Thursday, July 24, 1986 1046 mots, p. H5

for full-figured model

Ellen Bot

Hope, a full-figured Toronto model who uses only one name professionally, shares her almost-anything-goes approach to style at Big, Bold And Beautiful. The modelling agency and personal development centre on St. Joseph St. has only one prerequisite: Students must be larger than size 12.

"I try to teach my students how to like themselves," says Hope, 30, who is 5 feet, 9 inches tall and weighs 190 pounds. Before she accepted her size, Hope remembers hiding behind black, billowing clothing, telling people she had a thyroid problem and offering a ready list of excuses to avoid being photographed. "I didn't want to face the truth that I was so large." Hope, whose full name is Jackqueline Hope, weighed almost 300 pounds five years ago when a friend asked her to model in a fashion show. "My first reaction was that I was too big. After a lot of persuasion, I agreed to do it." Friendship and romance followed with the fashion show's choreographer, model Peter Virgile, who realized Hope's potential and put her on a strict diet. She shed slightly more than 100 pounds and went from a size 26 to a size 18. After modelling for a year with a smaller Toronto

agency, Hope joined Bookings in 1983.

After modelling for a Sears catalogue, Simpsons, Eaton's and specialty shops including Pennington's and Addition-Elle, Hope decided to expand on her freelance career as a full-figured modelling teacher. She opened the Big, Bold And Beautiful personal development centre last December and the modelling agency in April."At my school, I never suggest a specific style for a larger size. I teach students about flattering fashion, hair, makeup and most important, a positive self-image. I tell my students to dress according to their personality. If they feel flamboyant, they should dress flamboyantly."

Here are her fashion and beauty philosophies: Skin care: Hope banishes blemishes by applying an ice cube for several minutes to decrease the swelling. "Once the skin is the same level, the blemish is easy to cover up." She uses Elizabeth Arden's coverstick or applies Acnomeal

before bedtime. "If my skin is raised, it will show up in pictures."

A cautious attitude towards sunbathing means applying number 10 sunscreen and limiting her exposure to the sun's rays.

Makeup: "I was very naive to the makeup world when I spent the first 20 years of my life living in Huntsville," says Hope, who adds that she rarely wears makeup when she isn't working.

She splurges on pricier powder and foundation but chooses cheaper products for her eye makeup. At work she wears a sophisticated combination of three shades of Maybelline eye shadows in peach or plum tones and inexpensive eyeliner from Shopper's Drug Mart. "I'm setting an example for the other girls."

Her tips for creating a slimmer illusion through makeup include shading her cheeks and jaw bone with Clinique highlighter or very light brown eye shadow that is "blended like crazy."

For formal occasions, she gets a glittery effect by adding sparkles to her brow bone and hairline for a dramatic look.

She says that her Obsession spray cologne by Calvin Klein has produced an unusual reaction. "People have chased me down the street to find out what scent I'm wearing."

Hair care: Hope's luxurious dark brown hair used to hang half-way down her back. "It looked very unpolished." She gives her current style extra fullness by backcombing it and adding mousse and gel. "My hairstyle is flattering for me because it gives me enough volume to balance my body frame."

Claude de Rouge, whose Yonge St. salon is across the street from Hope's offices, trims her hair every four to six weeks.

"I enjoy getting my hair cut because I like to look polished. By going so often, it helps keep my hair healthy."

Hope washes her hair daily with Silkience shampoo and uses KMS conditioner for chemically processed hair. "I never go out of the house without my hair done. I like to give my hair enough volume to balance my size."

For gala glamour, Hope spends three-quarters of an hour styling her hair and often adds sparkles. Occasionally, she gives her hair an auburn rinse.

Fashion: "I find that the larger woman is really cheated on in the world of fashion," says Hope. "She should wear clothing that shows off her figure. If she has a nice bustline, she should wear a top with a V-neck that has a slimming effect."

Hope admits to a few fashion faux pas of her own before she reshaped her rules on size. "I used to think that my 34-inch waist didn't deserve a belt. I used to be embarrassed to try one on because it would never be long enough to go around my waist.

"If a large-sized woman wears shoulder pads and stands up tall, there is no reason why she can't belt her waist."

Fitness: "Although my body may be larger, I don't like to have four chins and six tummies. There's no excuse for not exercising. You can still eat but you'll look better if you're firm."

Hope attends Bloor Park Club four times a week and uses 10-pound dumb-bells and Nautilis equipment. She rounds out her routine by riding a stationary bicycle at a swift speed for 30 minutes.

Hope says that exercise fills her with extra energy. "I don't feel intimidated to don my Danskin. I have just as much right to attend an exercise class as the next person. I don't look to see if people are staring at me. Many girls at Big, Bold And Beautiful feel that they should lose weight before they go to a class."

Diet: Although she gains weight easily, Hope says that she doesn't find her love of food a problem. "I feel bloated when I eat heavy meals," says Hope, who prefers Japanese and Greek food to sweets, spicy food and soft drinks. "I retain a lot of water because of the salt content." Her diet includes breakfasts of bran muffins or English muffins, Sunday treats of bacon and eggs and lunches of fresh vegetable salads and little meat. Dinners consist of pizza or pasta. Hope gets instant energy from snacking on pretzels, raisins and nuts with V-8 tomato juice.

Toronto Star (ON)
FIN
ENTERTAINMENT, Thursday, July 24, 1986 303 mots, p. B5

A cheap, exotic meal

Susie Lazaruk

The Armenian Kitchen is just that. The long, narrow, sparsely decorated room has a cafeteria-style dining room on one side and, just a few feet away, an open kitchen on the other side.

But who needs decor when you've got live action? The cook that night, wearing a company T-shirt boasting "The Greatest Beef Shawarma", was expertly grilling, flipping, deep-frying, stuffing and arranging to meet the demands of a steady flow of customers, dining in and ordering out.

There are a number of reasonably priced and exotic sounding appetizers. Kubbeh ($1) is a subtle nutty flavored egg-shaped mixture of cracked wheat, pine nuts and meat.

Hummos ($4.50) - a puree of chick peas, sesame sauce, lemon and garlic - is wonderfully smooth and perfect with the warm pita bread.

We couldn't leave without trying the beef shawarma ($8). The marinated beef is cooked on a rotating vertical spit and topped with a sesame sauce. This is served with a baked tomato, a somewhat sweet rice pilaf and a salad of onions and tomatoes, with sesame dressing.

Fresh white snapper with garlic sauce ($10) is deep-fried, but the flesh is not in the least oily. The sauce, perhaps an acquired taste, was quite acidic and the garlic was undetectable.

We ended our meal with a phyllo pastry with pistachio nuts smothered in honey ($1) and a demi-tasse of strong coffee (50 cents).

Our meal, with a litre of house red and tip, cost $45.94, but a pleasantly exotic dinner for two could be had for even less.

- Susie Lazaruk

The Star's daily restaurant review

TABLE FOR TWO Armenian Kitchen 1646 Victoria Park Ave. (north of Eglinton) 757-7722 Middle Eastern; seats 32; open 10 a.m. to 11 p.m. daily; beer and wine licence; reservations; Visa only.

Toronto Star (ON)
FIN
NEWS, Friday, July 25, 1986 200 mots, p. A12

Alberta orders vote at Gainers

(CP)

EDMONTON - EDMONTON (CP) - Striking workers at Gainers Inc. meat-packing plant were to vote today on a government report recommending ways to settle the dispute.

The provincial government ordered the 1,080 strikers last Wednesday to vote on the recommendations of Al Dubensky, former chairman of the Alberta Labor Relations Board.

His report is the province's first attempt to use an inquiry board to settle a labor dispute.

Labor Minister Ian Reid said early this week he would not speculate on what the government plans if the United Food and Commercial Workers Union rejects Dubensky's recommendations.

Reject report

Gainers is owned by flamboyant Edmonton millionaire Peter Pocklington.

Union leaders were to meet the strikers yesterday to advise them to reject the report in the hope that will spark renewed negotiations with the company.

The strike began June 1 to back workers' demands for wage parity with other Canadian meat packers.

Dubensky recommends higher wages but not enough to bring about parity.

His report calls for a wage increase of $1.03 an hour over two years and a starting rate for new workers of $8.19 an hour - $1.19 less than the union's demand.

Toronto Star (ON)
FIN
NEWS, Friday, July 25, 1986 238 mots, p. A16

U.S. set to impose sanctions over whaling, Iceland claims

(REUTER)

REYKJAVIK, Iceland - REYKJAVIK (Reuter) - The United States is planning to impose economic sanctions against Iceland next week unless it stops whaling for scientific purposes, Prime Minister Steingrimur Hermansson said yesterday.

"We have been informed that the U.S. secretary of commerce has advised President Ronald Reagan to condemn Icelandic scientific whaling as illegal," Hermansson said.

"We also understand that President Reagan is going to order economic sanctions against Iceland next Monday. If that is done, it will be deplorable for Icelandic-American relations," he said after a cabinet meeting.

"The U.S. attitude against Iceland in the whaling issue is intolerable," he said. He did not say what form the U.S. sanctions might take.

In Washington, U.S. officials said no threat of economic sanctions had been issued against Iceland. "There must be a misunderstanding here," one official said.

Iceland, together with all other members of the International Whaling Commission, has agreed in principle to stop whaling but approves a limited catch of 80 fin whales and 40 sei whales for scientists to study breeding and migration patterns.

The leader of an international research project at Hvalfjord Bay, Iceland, said yesterday their programs were paid for by selling whale meat from their specimens, mainly to Japan.

He said it would be a very serious setback for science in this field if the United States succeeded in stopping the research.

Toronto Star (ON)
FIN
ENTERTAINMENT, Friday, July 25, 1986 730 mots, p. D18

Trio stirring up excitement with tributes to sick planet

Christopher Hume Toronto Star

Just when you're about to give up on Toronto art galleries, local artists are showing signs of returning to life.

The first evidence of this stirring are the current exhibitions of works by Adly Gawad and Andrew O1 (shortened from Owen) at Garnet Press (580 Richmond St. W.) and by Regan Morris at Mercer Union (333 Adelaide St. W.).

This trio is part of a loosely knit group of young Toronto artists who, if nothing else, have created a renewed sense of excitement in a city whose art community has become more irrelevant than ever.

Unlike the Chromazone kids who emerged in 1980/81 and disbanded three or four years later, this group has no name and is not quite so easily identifiable. Most of its members are friends but they certainly don't hold regular meetings or anything so organized. In addition to the threesome named above, other artists associated with this gang include Warren Quigley, John Abrams and the ubiquitous Runt.

The group is united more by a sensibility than a common approach to art-making. Perhaps it isn't surprising that its main preoccupation is to show how sick and unhealthy planet Earth has become. Using junky, discarded and broken materials - many of them industrial and technological - they create monuments to a world that has been fatally polluted. These young men are the self-appointed poets of disaster, carefully crafting paeans to ugliness.

The best examples of this are the works of Quigley, Morris and Andrew O1. Morris, whose exhibition, Pompeii Now: Living In The Shadow Of The Big Meat, is outstanding, has an extraordinary ability to turn trash into sculpture. He sees the world as dirty, diseased and full of nasty mutant creatures.

His show consists of three large sculptural pieces and a series of drawings. The latter are forgettable but the big works are overwhelming. Two in particular, Black Comet and an untitled piece that resembles a fountain, are gruesome evocations of a world covered in black slime and oozing poisonous goo.

Assembled from high-tech discards, rubber tubing, TV screens and the like, these works are - in this reviewer's experience - the most graphic depictions of what humanity has done to the planet.

Meanwhile Garnet Press is filled with AO1's constructions and Gawad's wonderfully executed paintings. Despite all efforts to turn the works of these two artists into a coherent whole, they remain separate and distinct. Where AO1 sees the world as one large ruin, Gawad celebrates beauty and order.

AO1, the self-styled wild man of Toronto art, is given to ranting and raving. But like the works he makes, there is more thought and effort behind his lunacy than one might realize at first. His biggest piece, Architorture Deconstruction 3, is made of construction materials such as bricks, blocks and bits of marble. Yet as he points out, "(It's) a precarious-looking, but balanced, organization of building elements held together by the universal glue, gravity." This is, he explains, "my literal version of the 'concrete jungle.' "

AO1's other contributions, Reconstruction Arcs, consist of the same "building elements" arranged in semi-circles that hang from the gallery walls. This time, the bricks have been made of Styrofoam. Again, they are intended to remind us of "the tyranny of structure and the influence of the urban rectangle on the quality of life in the city."

However, on the basis of what has been exhibited so far, the most interesting of the group is Gawad. Paintings seem to flow out of the Egyptian-born painter with breathtaking ease. Where so many of his contemporaries opt for flash and bombast, Gawad, 27, takes a more considered and thoughtful approach. This doesn't mean, however, his work always looks so terribly serious.

What separates Gawad from the others is his desire to become an artist, not a celebrity. He is represented in this show with a number of small 3-dimensional constructions and paintings. The most spectacular piece, titled Ego Alter, is a gorgeous depiction of the Queen St. life. Sensuous and swirling, this semi-abstract painting on paper announces the arrival of major talent.

Even in his smaller works, which tend to be more tossed-off, Gawad manages a sense of dynamism and completeness. He is definitely an artist to be watched. The show at Garnet Press goes to Aug. 23. Morris' continues until Aug. 9.

Toronto Star (ON)
FIN
ENTERTAINMENT, Friday, July 25, 1986 824 mots, p. D17

Reviewers loony over Beach bistro

Peeter Tammearu

We hear about restaurants in strange ways: Sometimes readers write, or we just overhear someone talking or happen to stumble across some place. In the case of the recently opened Loons, an authentic jewel in the too-too-trendy tiara of the Beaches, the story's the strangest yet.

The writer who had been assigned to do a short review came back shouting its virtues and insisting I go instead.

The restaurant, in a renovated storefront on Queen St. E., has two small, crowded rooms: the front one, with large windows facing the street; the back one, narrow and angular, with a large skylight. Loons abound in the forms of wildlife pictures, Inuit art, wooden loon decoys and even a stuffed bird.

The short menu contains some spectacular, exquisite dishes. A salad of hearts of romaine ($3.50) in fact features entire, long, crinkly bright-green leaves, generously dressed in a sharp vinaigrette, with bits of a peppery, creamy cheese - all strewn with an abundance of toasted pine nuts.

What is extraordinary is the refined sensibility of a chef who can make something wonderful of smoked trout, a fashionable ingredient that has just about worn out its welcome on trendy menus elsewhere. This is, in effect, a warm salad ($6) - with several rich, fatty fillets of fish heated by a mixture of sauteed leeks, filaments of red onions and diced potatoes. The leeks add sweetness and the slightly firm potatoes calm the salty smokiness of the fish. A nice, acidic vinaigrette of grainy mustard adds a bit of glitter and a bit of excitement.

Japanese noodles ($9.50) are a beguiling entree that is even better as an appetizer shared. The presentation is lovely: A bowl of greenish noodles (seemingly cha-soba, buckwheat noodles colored with green tea), containing pink and white shreds of pickled ginger and seafood - bordered by pale slices of avocado. On top, there is a little lattice-work of strips of nori seaweed, sprinkled with cheerfully white sesame seeds.

The heady fragrance of sesame oil hides the other tastes, so the fact that a superior grade of fake crab is used doesn't diminish the dish. The textures are superb. As a wonderful, subtle fillip, the little, crunchy sesame seeds are echoed by tiny grains of fish roe - making a lovely, prickly counterpoint to the lithe noodles.

Baked, marinated chicken breast ($11) is another nice conception. A golden, disc - like a filigreed platter - of rosti potatoes lines the bottom of the plate, surrounded by a border of dark green spinach. On this sits a plump chicken breast, covered with a dusky, decadent melange of olives, capers and prunes. Unfortunately, the execution was a little off: The chicken was drier than would have been nice and there was a great amount of salt all round.

Grilled lamb medallions ($14) are small, chubby rounds of meat, as rare and juicy as ripe plums. Whole garlic cloves have been roasted to a certain sweetness, but still have a sharp edge and pleasantly powerful perfume. The sauce is a simple combination of their juices and red wine, full of garlic. The accompanying rosemary-scented potatoes and neatly cooked broccoli show the kitchen's attention to detail.

There are beguiling desserts, but the size of our meal let us only pick away at one. The summer pudding ($3.95) is a slice of something cake-like, sitting in a pool of raspberry sauce, covered with tart blueberries and a dollop of creme fraiche. It's nicely not too sweet, but almost quivers with the bright berry flavors.

There are some good wines available. The list is photocopied, so there's no reason for it only to mention the house wine and have all the special items posted on blackboards that can't easily be seen from most of the room. Having to ask to have the wine list recited is silly. The selection itself is quite intelligent. Most items are nicely priced "next bests." Vieux Bonneau ($22.50), a Montagne St. Emilion A.C., is as good as many more fiercely priced St. Emilions. A glass of the dessert wine, Chateau Coullac ($4), is nearly as nice as something from the neighboring region of Sauternes and a fraction of the price. Thus, with some sherry to start and port to finish, our bill came to $92.01, before tip. By drinking house wine and omitting the extra courses, two could have a superb meal here for less than $60.

- Peeter Tammearu

What's On restaurant review

Table For Two Loons 2306 Queen St. E. 698-1440

Contemporary menu; seats 38; dinner entrees $8.50 to $14.00; open for lunch Tuesday-Friday noon to 3 p.m., for dinner Tuesday-Thursday 6 to 10 p.m., Fridays to 10:30 p.m., Saturdays open cintinuously from noon to 10:30 p.m., Sundays noon to 10 p.m., closed Mondays; wine and beer licence only; takes Visa and Mastercard only.

Toronto Star (ON)
SAT
NEWS, Saturday, July 26, 1986 93 mots, p. A8

Strikers, Gainers reject mediation bid

CP

EDMONTON - EDMONTON (CP) - Strikers at Gainers Inc. meat-packing plant here have rejected the report of a special provincial mediator and so has the company.

The workers voted 94.6 per cent against recommendations that would have raised wages but not to what they are seeking - parity with other Canadian meat packers.

The firm, owned by Edmonton millionaire Peter Pocklington, used its one vote to reject the report, saying it left unresolved the fate of non-union staff Gainers has used to keep the plant going since June 1.

Toronto Star (ON)
SA1
RELIGION, Saturday, July 26, 1986 940 mots, p. L13

Knowing true freedom can be a precious gift

Rev. Clifford Elliott

THE doctors' strike has provided us a mirror in which we can see ourselves and our society. The doctors tell us that they went on strike not for more money but to protect their freedom. They want the freedom to decide how and how often to treat their patients, to decide where they will practise, to decide how many patients they will see, and to judge what a particular treatment is worth. All that, they maintain, is demanding nothing more than the freedom to be good doctors. The government, with a good deal of public support, maintains that the law to ban extra billing is also not essentially about money but about freedom: the freedom of any citizen, regardless of income, to have access to the best possible medical care. The conflict be-

tween these two freedoms gives us an opportunity to think about what we mean by freedom.

Some people see freedom as the right to do as they please, regardless of the effect on others. They would maintain, for example, that the rich have the right to do as they wish with their money. If they choose to entertain their friends with a sumptuous banquet and to turn away a starving person from the door, they are free to do so. Of course, they are also free to invite the starving person in and feed him. But no one should interfere with the rich person's choice. That is what freedom is all about, they say - the freedom to do as you wish with what you have.

Others have a quite different view of freedom. Freedom, they say, is freedom to love others and to share in their fortunes. They would say that rich people who turn away the poor are not really free. They are in bondage to their own greed or selfishness. True freedom comes when all are free, not when one is free regardless of the situation of others.

Peter Pocklington, owner of an Alberta meat packing plant, might say that in a time of high unemployment he should be free to hire whom he pleases and to pay whatever they will accept. But what of those who fought long and hard for some form of a guaranteed minimum wage? What of the freedom to live, free from poverty and indignity?

Some people have decided to build a domed stadium in Toronto. Perhaps they should be free to do so, since they will provide most of the money. But others ask: Should they have the freedom to erect this building without considering the fact that thousands of people in Toronto have no decent roof over their heads?

The federal government is prepared to assist in the building of certain industries in the Maritimes. These industries will produce arms that are destined to be used in the Iran-Iraq war. West Germany refused, on moral grounds, to be host to such an industry. But Canada is free to be host it if it wishes, is it not? But do we have the freedom to create jobs and to make money at the cast of other people's lives?

The great people of history are those who knew and celebrated an inner freedom that no one could take away from them. It was the freedom to give themselves to what they regarded as most worthwhile in life. These people refused to be free at the expense of others.

Moses refused to be accepted by God if his sinning people were not forgiven. Jesus refused to escape the cross if it meant dissociating himself from the people he loved. The Buddhist monk who burned himself in the public square in Saigon refused to enjoy life while his country was burning. Mahatma Gandhi refused to be safe from assassins so long as his nation was not free from imperialism. Nellie McClung refused to live at ease while women in Canada were denied the vote. Margaret Laurence refuses the freedom to enjoy the income and recognition that comes from her books while the world is threatened by nuclear war.

These are the truly free people - the people who help us to see ourselves and our society for what they are. These are the ones who help us when we are torn between exercising the freedoms that are ours by right and the freedoms which we choose. Many doctors have been torn apart by the tension between the freedom that goes with their profession and the responsibility they feel to their patients. Their tension is the tension of all conscientious people and it is not easily resolved. Nor should it be. This is the very tension which helps to free us from the tyranny of that false freedom which says we are free to do as we please, no matter what. That way lies greed and self-destruction and havoc for others. The tension helps us to choose the freedom that gladly sacrifices personal gain for the sake of public good. The same tension also helps us not to demand a public good at the expense of any group within society. The doctor's strike has created so much public controversy because it dramatizes the paradox in which our society, and each of us, find ourselves. The strike will be a tragic waste of time and energy unless we identify with the issue. To choose up sides and declare a winner and a loser is to miss the point. To choose true freedom and the sacrifice that goes with it can make the struggle well worthwhile. * Rev. Clifford Elliott is minister of Bloor Street United Church.

Toronto Star (ON)
SAT
BUSINESS TODAY, Saturday, July 26, 1986 467 mots, p. C3

Canada imposes heavy duties on beef from Denmark, Ireland

John Spears Toronto Star

Canada has imposed heavy permanent duties on imported beef from Denmark and Ireland.

And the jubilant president of the Canadian Cattlemen's Association, which pushed for the duty, says the case will be an important precedent for other farm sectors that have felt the pressure of European agricultural policy.

The Canadian Import Tribunal ruled that rich European export subsidies are likely to damage Canada's cattle industry.

It decided that provisional duties imposed earlier should be left in place. From now on, there will be a duty of 85 cents a pound on imported Irish beef and 70 cents a pound on Danish beef.

"That's certainly adequate to restrict the movement of European beef into Canada," Stan Wilson, president of the cattlemen's association, said yesterday in an interview from Calgary.

Imports of beef from Denmark and Ireland - which had been negligible before 1980 - zoomed to 22.7 million kilograms (50 million pounds) by 1984. That was about 16 per cent of the Canadian beef market. Most of the meat was ground or processed.

Canada and the European Community worked out a compromise deal that would have placed a limit of 10.6 million kilograms (23 million pounds) on European beef imports. But the cattlemen rejected it and pushed for countervailing duties.

The beef influx came when the Europeans tried to unload the huge surpluses they have built up by paying farmers high prices without placing limits on production.

Exported food is sold at world prices, but the European Community pays farmers a subsidy to bring their return up to the high European price. The agricultural programs now eat up two-thirds of the community's budget.

Wilson said Canadian cattle producers would lose about $100 million a year in sales if the European beef were allowed unrestricted access to the Canadian market.

"Eventually, if other countries copy what we've done, Europe will be forced to retain their products at home, if it spreads far enough," he said. "And they'll have to make some adjustments to their common agricultural policy."

The decision should also put pressure on the Europeans and other big exporters of farm products to lay down stricter rules on agricultural trade under the General Agreement on Tariffs and Trade, Wilson said.

Canadian cattle producers will gain confidence from the decision and will likely begin to build up their herds of breeding cows, he said.

Breeding cows have been slaughtered in record numbers during the past two years because of the combination of low cattle prices and feed shortages on the Prairies.

Ironically, Wilson acknowledged building up breeding stock means holding cattle off the market - and that may produce short domestic supplies and encourage more imports. "We don't object to imports if we're short of supplies," he said.

Toronto Star (ON)
SUN
PEOPLE, Sunday, July 27, 1986 1195 mots, p. D2

Red meat for Rudi before showtime

AP and Washinton Post

When Rudolf Nureyev prepares to dance, he apparently needs red meat. At Tuesday's opening night performance of the Paris Opera Ballet's Swan Lake at the Kennedy Center in Washington, Nureyev, the troupe's artistic director, was in a supporting role that required little dancing. After the performance he went with the company to the French ambassador's residence, and although he had a couple of beers, he didn't eat because he spent most of his time talking. He was his usual feisty self. When one reporter asked him about being a great athlete, Nureyev stopped him before he could end the question and said, "I am not an athlete. I am a great artist."

But because he was dancing the principal role in Swan Lake Wednesday night, he told his friends he had to have a pan-fried steak. Nureyev and his friends Douce Francoise, Teddy Westreich, Victor Shargai and Robert Tracy went to the Georgetown Bar and Grill, which kept the kitchen open until 2 a.m. so Nureyev could build his strength to dance. While in town, Nureyev has been spending time at Woodburn, his farm near Leesburg, Va. that he bought six years ago. He has often said he plans to make it a more permanent residence, with a dance studio in the barn. His friend Tracy, who lives at Nureyev's Dakota apartment in New York, has been staying at the farm. Tracy, in a tribute to Nureyev's 25 years in the West, has produced a book at the dancer's request: Prowling The Pavements, a collection of 30 years of the selected art writings of the late London Observer critic Nigel Gosling, who also wrote under the name of Alexander Bland. Bland wrote about Nureyev and was a special friend.

WASHINGTON POST Heart singer to wed a rock critic

Nancy Wilson, lead guitarist and singer for the rock group Heart, is the critic's choice - for marriage.

Wilson is planning to tie the knot today with rock critic Cameron Crowe at a private ceremony in Seattle, said manager Trudy Green. "We're keeping very, very, very private about this. It's their wedding. Nancy's very closest friends haven't been invited."

Heart made its debut in 1976 with the release of the album Dreamboat Annie. The group went on to produce a string of platinum albums before its popularity waned in the early 1980s.

But the group rebounded in December when its Heart album soared to No. 1 on the popular charts. Four of the album's singles have reached the Top 10, and the album garnered a Grammy nomination this year.

Crowe, author of the 1981 novel Fast Times At Ridegemont High, which was later turned into a 1982 movie in which Nancy had a minor role, also has written articles for Rolling Stone, Playboy and the Los Angeles Times.

AP 'I'm never bored' says Hepburn

Katharine Hepburn says her formula for a full life is staying busy, and if illness ever stopped her from being productive, she would consider death as a way out.

"I never had any problem finding something to do, and I'm never bored," the 77-year-old actress said in an interview.

Hepburn, who has recovered from an auto accident three years ago in which she nearly lost a foot, added: "I don't become down, even when I'm sick. I do feel disgusted when I have to crawl up three flights of stairs - it's not as much fun as running up. But I'm not depressed."

She also said, "I don't believe in shocking people, but if I got sick and was no longer of any use to myself or anyone else, I would find a way of ending it."

AP Ex-Supreme calls Ross 'a spoiled brat'

In her book Dream Girl: My Life As A Supreme, Mary Wilson, a former singer with the group, calls the most prominent member of the Supremes, Diana Ross, "a spoiled brat," whose treatment of the other singers in the group contributed to the alcoholism and death of one of them, Florence Ballard. The book is to be released in October. Ross, who is out of the country, was not available for comment.

WASHINGTON POST Harris withdraws claim to Tarnower estate

Jean Harris has decided to withdraw any claim to $220,000 the man she killed had left her in his will, her attorney says.

New York state law prohibits criminals profiting from their crimes, but a court-appointed attorney had said he would try to show that Harris was under extreme distress when she fatally shot her lover, Dr. Herman Tarnower, and therefore should be allowed to claim the money.

But attorney Michael Kennedy said Monday in White Plains, N.Y. the 63-year-old woman, who is serving a 15-year-to-life sentence, never had any interest in the money.

"This lawyer ignored her wishes," said Kennedy, who is representing Harris in efforts to gain a new trial for the 1980 slaying of the Scarsdale diet doctor. "She fired him and asked me to withdraw the claim."

AP Cubs ballgirl quits over nude photos

Marla Collins, the Chicago Cubs ballgirl, says she has parted company with the baseball club because officials were unhappy about her nude photo spread in September's Playboy magazine.

"I thought it was tastefully done," said Collins, who said she had not asked the Cubs' permission to pose for Playboy.

"We just had a mutual parting of the ways," said Tom Cooper, Cubs director of stadium operations, said Wednesday. "We could not condone her actions in relations to the Playboy spread. She was planning on leaving anyway."

Actor Jack Nicholson says it is inevitable that he and the other stars of Easy Rider - Dennis Hopper and Peter Fonda - will reunite for another bike movie.

"Oh babe, I could do a bike picture'd make so much money," Nicholson said, in an interview published in August's Vanity Fair magazine. "That's the nest egg for Fonda and Hopper and me.

"And whenever we want to do one - Hopper's getting back on his feet there, he's working, he's doing good. I still think of him as one of America's greatest directors. It's just a matter of time."

Nicholson, currently starring in Heartburn, said he was going to become a director "until Easy Rider became what it became. But I was also well educated enough in film careers to know that I had become a movie star, which doesn't happen that often."

AP Von Bulow bedridden with shingles

Socialite Claus von Bulow, acquitted in a retrial last year on charges of trying to kill his wife, is bedridden in London with a case of shingles, his lawyer told a New York judge Friday.

Von Bulow has been advised to stay in bed and will be unable to give a deposition early next month in a $56 million civil suit his stepchildren filed against him.

Sunny von Bulow's two children by a former marriage have repeated in their civil suit prosecution claims that von Bulow schemed to murder her with injections of insulin to collect her estate. She remains in coma.

Shingles is a painful skin condition caused by a viral infection of the nerves.

AP

Toronto Star (ON)
SUN
ENTERTAINMENT, Sunday, July 27, 1986 837 mots, p. A17

Wonderful words underneath the dreaming spires

Ken Adachi Toronto Star

CAMBRIDGE - CAMBRIDGE - The dreaming spires of Cambridge, improbable as Oz, hover around me. After nine days, I feel exhilarated and yet strangely drained, like an empty swimming pool. The magic of Cambridge is overwhelming. Walking through the streets and along the river Cam is like doing an old-fashioned quickstep - slow, slow, quick, quick, slow - because each discovery prevents you from getting into an easy stride. What landscapist drew the forecourt of Trinity College, so that each step reveals another chiselled pinnacle, each backward look a new composition? Cambridge is a show-off city, an anvil of England; all of it looks like the dream a medieval monk might have had of the apotheosis of pomp and the will of man to beauty. * The occasion for my visit is the British Council's annual English Studies Seminar, now a venerable institution going back some 14 years. The turn-out in Trinity College this year includes an impressive assemblage, John Fowles, Doris Lessing, George Steiner, Margaret Drabble, Seamus Heaney, Arnold Wesker, Malcolm Bradbury, Bernice Rubens, Martin Amis, David Lodge, Ian MacEwen, Michael Holroyd and Rose Tremain, sauntering amiably around the theme of contemporary writing and literary criticism in England - to the bemusement of a motley of some 50 academics and critics invited from 43 countries around the world to take part in nine days of literary osmosis.

Words, words, words and more good words. How the English, as seminar chairman and theatre specialist Christopher Bigsby put it, emphasize the verbal while North Americans remain suspicious of language as a cultural force. "Passionate intensity," he notes, "is the worst crime of which an Englishman can be accused. While Americans validate writing by experience, the English validate writing by education, resistant to dismantling litist and class divisions." * Not that passion is missing. The Leeds-born poet Tony Harrison (who happens to be the companion of Toronto's Teresa Stratas) is a revelation. His work tells stories in poetry and does so with skill and emotion. He is from the working class and is steeped in the classics, a fact which runs counter to today's cultural stratification. He makes use of a native Yorkshire dialect at once expressive and crude; he speaks for those who haven't had a voice in the world of power and yet who cannot understand his poetry.

In this lies his grief; his education and vocation led to an unbridgeable distance from his father: "Back in our silences and sullen looks/for all the scotch we drink, what's still between's/not the thirty or so years, but books, books, books." Enthralling and illuminating, Harrison demonstrates that a poet's own reading of his work can be not just an unforgettable performance but an authoritative interpretation. * Those who this month banned The Merchant Of Venice from the classrooms of Ontario's Waterloo County surely would have been fascinated by playwright Arnold Wesker's detailed account of why he reworked Shakespeare's drama into something clearly his own, a play simply titled The Merchant, in which Shylock is expressive of the free spirit of Jewish anti-authoritarianism. "I watched Laurence Olivier's yoi, yoi, yoi Jew in 1973, and the effect was anti-Semitic; the play worried me because in Shylock I recognized no Jew that I knew. Shakespeare's character is malevolent, miserly, unforgiving; Gentiles feel comfortable with such a portrait."

How was The Merchant received? "Zero Mostel played it once in Philadelphia and died four days later. It's been published but never performed in London's West End. Jews are not popular in England - there's a new kind of anti-Semitism here, hiding under the spirit of anti-Zionism which is increasingly prevalent in England." * I corner Margaret Drabble at the usual dinner of incredibly bland English meat and potatoes in Trinity's Great Hall. She is of course one of England's most gifted novelists and most recently the editor of the revised Oxford Companion To English Literature. She is a lively woman, familiar from dustjacket pictures of her wide expressive face and brown hair in a Dutch-boy cut.

I always mean to ask intelligent questions about great enterprises but this time I invariably come back to those a Canadian must ask of her: Why, among living Canadian-born authors and critics, is Margaret Atwood the solitary entry? Where, for example, are Northrop Frye, Marshall McLuhan, Mordecai Richler, Alice Munro, Robertson Davies and others whose works might be said to have made a mark beyond Canada's borders?

"I was sure you were going to complain," Drabble said with a smile and a sigh. "It was impossible to be up-to-date, impartial and comprehensive; besides, Canadians have a good Companion of their own. Frye and McLuhan, however, will be in the next edition and, certainly, Robertson Davies. My husband (Michael Holroyd, the biographer of Lytton Strachey and now 12 years into his immense life of Bernard Shaw) and I have only just discovered Davies and are going through all his novels. He's a splendid writer - would you tell him so and express my apologies for the omission?"

Toronto Star (ON)
FIN
LIFE, Monday, July 28, 1986 219 mots, p. C2

Easy-to-make cabbage rolls cook quickly in microwave

Mary McGrath Toronto Star

These cabbage rolls take just 15 minutes in a microwave oven. Savory Cabbage Rolls 1 medium cabbage 1 cup water 1 lb (500g) ground pork 1 medium onion, finely chopped 1 cup cooked rice 1 egg, slightly beaten 1 tsp salt 1 tsp paprika 2 tsp Worcestershire sauce

1/4 tsp pepper

1/4 tsp garlic powder Sauce: 1 14-oz (398mL) can tomato sauce

1/4 tsp dried basil leaves

Remove core of cabbage. Place whole cabbage and water in a microproof bowl. Cover with plastic wrap, venting one corner. Cook at High (100 per cent power) for 15 minutes or until leaves are tender. Remove cabbage, cool slightly, remove 10 leaves. Trim the central rib of each leaf. Combine pork, onion, rice, egg and seasonings. Mix well and divide into 10 portions. Place a portion at the base of each cabbage leaf. Fold the sides of the leaf over the meat mixture and roll up. Arrange rolls, seam side down, in a 8 x 12-inch microproof baking dish. Pour tomato sauce over rolls, sprinkle with basil. Cover dish with plastic wrap, venting one corner. Cook for 8 minutes at High (100 per cent power). Baste rolls with tomato sauce; cook 7 minutes at High (100 per cent power). Makes 4 servings.

Toronto Star (ON)
FIN
ENTERTAINMENT, Monday, July 28, 1986 384 mots, p. D3

Ilissia offers a bargain

David Israelson Toronto Star

Take one hot, sticky night, add two hungry people and stir with a visit to Ilissia - one of a number of good Greek restaurants on the Danforth. In Metro, it's the closest thing you're going to find to an actual trip to Athens.

Like its many competitors on the street, the restaurant is simple, fast-paced and reasonably priced. The clean, lively main dining area - just past a busy open kitchen - has an early rec-room look, neither eye-catching nor eyesore.

But just beyond in the back is a large, lovely patio. It's a nice change from the usual tables-on-the-sidewalk many restaurants now have. It's extremely inviting. No passers-by and no car exhaust.

In both parts of the restaurant, Greek is just as likely to be heard above the din as English. Service is excellent. And it's all right to wear jeans - people come here for the food.

It is, quite simply, a wonderful bargain. We started with appetizers of squid, served cold with cucumber ($5) and a garlicky spread called tzatziki, which cost $3 for a large portion. The squid, served cold, was tangy and, unlike at many restaurants, not rubbery. Garlic lovers will be knocked out by the spread, into which toasted bread is dipped.

For entrees, we had a souvlaki dinner ($6.50) and lamb chops ($9.95). Both were served with a fresh Greek salad, roast potatoes and rice. The portions were huge; four lamb chops on a plate is nothing to scoff at. Yet the meat was so tender in both entrees that we were sorry to be finished. It was probably just as well, though - had there been more, we wouldn't have been able to move.

However, for good measure, we rounded off the meal by splitting a baklava - paper-thin layers of pastry dripping in honey, for $1.50. With two coffees ($1), two beers each ($11), tax and tip, our bill came to $45.94.

The Star's daily restaurant review

TABLE FOR TWO Ilissia Shish Kebob House 470 Danforth Ave. 465-4303 Greek food; seats 70; entrees $2.50-$19.95; open 11 a.m.-1 a.m. Sunday-Thursday, 11 a.m.-3 a.m. Friday-Saturday; full licence; wheelchair access difficult (washrooms downstairs); non-smoking section; takes reservations; accepts major cards.

Reports (Public) - usda.mannlib.cornell.edu

Publication date : July 1, 1986 415 mots

Agriculture Industry in China [Situation and]

Countries : China

48 pages

Please note : This extract may not display a well formed paragraph

... e United StatesDepartment of Agriculture Economic Research Service RS-86-8 July 1986 C h i n a Situation and "-' Ec:: ' ~, E;i:_,. . ,_ AUG Planned Agricultural Production for 1990 and 2000...

Full report :
http://usda.mannlib.cornell.edu/usda/ers/WRS/1980s/1986/WRS-07-18-1986_China.pdf
Toronto Star (ON)
FIN
NEWS, Tuesday, July 29, 1986 387 mots, p. A8

Gainers seeks end to union 'harassment'

(CP)

EDMONTON - EDMONTON (CP) - Gainers Inc. has filed a complaint of unfair labor practices against the union representing 1,080 striking workers at its meat-packing plant in northeast Edmonton.

The complaint, filed yesterday with the Alberta Labor Relations Board, lists 33 incidents of "illegal harassment and intimidation" involving Local 280-P of the United Food and Commercial Workers Union. It asks the board to order an immediate stop to further "threats, damage and secondary boycott activity."

The company also asked the board to decertify Local 280-P as the bargaining agent for the company's unionized workers, on strike since June 1 in an attempt to gain wage parity with other Canadian meat packers. Cold beer sales called N.S. highway threat

HALIFAX (CP) - The provincial government's decision to allow sale of cold beer at some liquor stores could lead to an increase in drinking and driving, the Nova Scotia Safety Council warned yesterday. George Currie, executive director, said installation of refrigeration equipment in new outlets or those under renovation will be a temptation for people to dip into their brew while behind the wheel. Three cyclists end trip to aid dying children

VICTORIA (CP) - Three Quebec cyclists were to pedal into Victoria today to end a three-month journey across Canada to raise money for the Children's Wish Foundation. The three - Francois Duchesne, 24, Denis Larriviere, 20, and Jean Francois, 14 - have raised about $50,000 since leaving Halifax May 16. The foundation tries to fulfil the wishes of dying children. 1987 declared year of wildlife conservation

ST. JOHN'S, Nfld. - Next year has been designated a year of wildlife conservation in Canada, Environment Minister Tom McMillan announced yesterday. Spearheaded by the Canadian Nature Federation, Wildlife '87 will be celebrated with activities throughout the year, he said. It has been endorsed by provincial and non-government organizations. B.C. health technicians fight 'cooling-off' order

VANCOUVER (CP) - The B.C. Health Sciences Association says it will challenge a 90-day cooling-off order imposed in its contract dispute by Labor Minister Terry Segarty. Segarty said any strike would endanger life, health and safety. The association, whose 5,500 members include X-ray and laboratory technicians, pharmacists and psychologists, will ask the B.C. Supreme Court to declare the order void because of lack of justification.

Toronto Star (ON)
FIN
SPORTS, Tuesday, July 29, 1986 392 mots, p. C5

Johnson gives word to Scottish cabbie

(STAFF-CP)

EDINBURGH, Scotland - EDINBURGH (Staff-CP) - Ben Johnson proved almost as fast with a quip as he was on the track here this weekend.

An Edinburgh cab driver is proudly displaying Johnson's autograph, even if the message does read "from the fastest man in the world to the slowest cab driver, (signed) Ben Johnson."

It seems Big Ben was not impressed with the driver's swiftness through the heavy traffic here. Johnson drives a Corvette when he is home in Toronto. Vic to Liz, with love

Canadian swimmer Victor Davis last night apologized - sort of - to Queen Elizabeth for the 1982 incident in Australia, when Davis, irate over the disqualification of his relay team, kicked a chair in the Commonwealth Games pool, while she was in attendance.

Last night, after receiving the silver medal for his upset loss in the 200-metre breaststroke, the bitterly disappointed Davis nonetheless walked over to the Royal Box and handed Her Majesty a Canadian team Frisbee, which she accepted graciously. "They said earlier don't throw Frisbees in her area, so I gave it to her," the brash Canadian said. "She seemed very happy." Pass the salt, please

He didn't win a medal but hurdler Jeff Glass of London, Ont., had a great day anyway.

Glass, 24, co-captain of the Canadian track and field team, sat beside the Queen at a luncheon attended by representatives from each team. "He's on cloud nine," a team spokesman said. Gourmands delight

Caterers at the Commonwealth Games were proud to report the only complaint they have received was from a team which said its members have gained weight.

Caterers report that despite the political boycott, which resulted in the withdrawl of 32 teams, the daily demand for meals has been reduced only 300 per day, to 3,200. The Games shopping list includes 70,823 kilograms of meat, 89,000 kilograms of vegetables and 80,000 containers of yogurt. How do nerves taste?

Linda King appears to be an example of the adage: You are what you eat.

The lawn bowler from Hong Kong was given a clear bill of health after retiring from a match due to illness the day before. A release from the lawn bowling venue said the diagnosis had been: "A respiratory problem which was put down to consuming too much coffee and nerves."

Toronto Star (ON)
FIN
ENTERTAINMENT, Tuesday, July 29, 1986 390 mots, p. B3

Good to very good

Bill Taylor Toronto Star

We liked the Simcoe Grill. It's small, quiet and close enough to Roy Thomson Hall and the Royal Alex for you to be comfortably in your seat for showtime after a six o'clock dinner.

When your waitress makes a recommendation, take her word - especially when the soup of the day is mushroom.

Our server said it was good and it proved to be very good, an ample portion ($2.50) with a creamy base and a lot of mushrooms.

She recommended the chicken-finger appetizer ($5.50) but warned that it could be quite filling.

And it was - no weedy, pre-formed chicken digits here, but five plump pieces of meat, breaded and not at all greasy (full marks to the chef for that), with a plum sauce that was ho-hum but okay. A good appetizer to share.

The waitress said the house red was a nice, dryish wine and our unsophisticated palates - though we know what we like - lapped it up.

The fettucini alfredo ($7.25) was al dente and the cream sauce nicely light. Alfredo can sometimes be too heavy for his own good. It was garnished with orange slices, as were the chicken fingers, and served with a salad of mushrooms, lettuce, tomato and cucumber. The dressing is a house secret, according to the waitress, and appeared to have a yogurt base. Quite unusual.

Pepper steak ($11.95) was a generous New York cut, served rare as ordered, with a sauce of coarse black pepper. It came on a bed of rice with carrots, broccoli and a single piece of asparagus.

Desserts were run of the mill but nice. The cheesecake was light and topped with slivered almonds and a not-too-sweet strawberry puree. Carrot cake was moist and full of fruit.

If it's a hot show, you may have to make a reservation to eat. Phone ahead to make sure. Dinner for two, with wine, tax and tip, came to $62.

-Bill Taylor

The Star's daily restaurant review

TABLE FOR TWO Simcoe Grill 136 Simcoe St. (south of Richmond St.) 977-3854 Varied menu with daily specials; seats 50; open Monday through Wednesday 11.30 a.m. to 10 p.m., Thursday and Friday until 11 p.m., Saturdays 5.30 to 11 p.m., closed Sundays; full licence; takes major cards.

Toronto Star (ON)
FIN
FOOD, Wednesday, July 30, 1986 729 mots, p. C4

Vegetarian diets take extra effort

Denise Beatty

I am a vegetarian and very concerned that I might be missing out on some of the essential nutrients the body needs. What nutrients am I missing out on? In what other foods besides meat can I obtain them?

Simon Chung, Willowdale

A vegetarian diet can be just as nutritious as a meat-based diet, even though it presents some special nutrient problems.

It's difficult to advise you because you didn't tell me what kind of vegetarian you are. Are you a vegan, a true vegetarian who won't have anything to do with foods related in any way to animals? Or are you a lacto-ovo vegetarian, who is willing to include eggs, milk and milk products like cheese and yogurt in your diet? This is important to know because there are different nutrient concerns depending on the type of vegetarianism.

Vegan diets are more difficult to balance nutritionally; special care must be taken to ensure you get enough calories, protein, calcium, riboflavin and vitamin B12. It's difficult to get enough calories when meat and milk products aren't eaten, which in turn can make maintaining normal weight a problem.

Good quality protein is also more difficult to get; you have to learn how to combine grains, legumes, nuts and seeds to get enough high-quality protein to meet your needs. Since milk and milk products are one of the few good sources of calcium and riboflavin, these nutrients are in short supply along with vitamin B12, which can be obtained only from animal products.

Because sufficient calories and protein are so critical in periods of rapid growth, this type of vegetarianism is not recommended during pregnancy, breastfeeding and for young children.

If you are a vegan, it is very important that you know what you're doing. Vegan diets can be healthy diets if done right but can be dangerous if left up to chance. If you're eating the vegan way, I advise you to read Frances Moore Lappe's book Diet For A Small Planet, 10th anniversary edition (Ballantine, $4.95) for more detailed information and recipes.

Being a lacto-ovo vegetarian is much easier and less risky. In fact, their problems aren't much different from those of people who eat meat. You basically eat a regular diet minus meat; instead of meats, you rely on combinations of eggs, milk, yogurt, cheeses, legumes, nuts and seeds for good quality protein.

Although it's common to worry about protein, there is absolutely no need to do so on a lacto-ovo vegetarian diet. Not only are you getting the high-quality animal proteins in milk products and eggs but these proteins also boost the proteins that are in bread, cereals, pastas, legumes and nuts. You don't even have to combine grains, legumes, nuts and seeds to get high-quality protein like the vegans. In fact, you don't even have to like tofu and soy grits!

You may find that calories become a problem because milk and milk products tend to be high in fat. You can get around this by using only skim milk and lower fat cheese and yogurts.

The only other nutrient that could be a problem is iron, since you have eliminated the best source of dietary iron, which is meat. Enriched breads and cereals, eggs and dried fruits will give you some iron; even cooking in iron pots will add significantly to your iron intake. But in addition to these measures I advise that you get your doctor to regularly check your iron levels. If need be, you might have to supplement this nutrient.

A very good book for the lacto-ovo vegetarian is Eating For The Eighties: A Complete Guide To Vegetarian Nutrition, by J. C. Hartbarger and N. N. Hartbarger (W. B. Saunders, &6.95). Would you please send me a booklet on the anti-cancer diet?

John Kolenchuk, Etobicoke Sorry, but I don't have information booklets and pamphlets that I can distribute through The Star. For information on diet and cancer prevention, call your local unit of the Canadian Cancer Society and ask for its booklet Facts On Diet And Cancer. You might also contact the nutritionist in the health department in your municipality; it is very likely that she will have some information on this topic as well. * You can write to Denise Beatty c/o The Food Section, Toronto Star, One Yonge St., Toronto M5E 1E6.

Toronto Star (ON)
FIN
FOOD, Wednesday, July 30, 1986 235 mots, p. C4

Pork shoulder butt underrated cut

David Brown

Many people feel that top-quality meat has to be expensive, so they avoid the cheaper cuts. A good example of a very underrated but excellent value item is the pork shoulder butt.

Because of the high popularity of the costly pork loin section, shoulder butts sell at a discount to even out the demand. Many of them are processed at wholesale level into dinner hams, cottage rolls, capicolla or are ground up for salamis and sausages.

At retail, they are usually sold as boneless or bone-in chops and roasts. The boneless variety is the more expensive but in this case has the lower quality. The shoulder butt comes off the animal right next to the pork loin. The part closest to the loin contains the tenderest, leanest cuts and can be differentiated by the presence of a blade bone. Many people find these bone-in butt chops more moist and more tender than loin chops because of their additional marbling. The remaining neck end of the butt contains no bone but has tougher, fattier, lower quality meat.

Butt roasts have recently been on sale at prices as low as $1.29 a pound. Pull out the blade bone and slice chops yourself for some incredible savings. * David Brown is president of Meat Consultants International Inc. Write to him c/o The Food Section, Toronto Star, One Yonge St., Toronto M5E 1E6.

Toronto Star (ON)
FIN
FOOD, Wednesday, July 30, 1986 602 mots, p. C3

Eating tips for office cafeteria

From the Los Angeles Times

The company cafeteria, a haven of relaxation for some, can also be a bugaboo for overweight individuals who make inappropriate food choices.

"If abused, the cafeteria is an easy access road to obesity and injurious eating patterns for people who habitually make poor food choices," says Rita Storey, registered dietitian, representing the California Dietetic Association.

Age and sex seemed to be determinant in food abuse in the company cafeteria, according to Storey and fellow consulting dietitian Sharon Higgins.

"After observing 163 employees' trays in one cafeteria, we found that more women than men were overweight. The overweight men seemed to be close to retirement age, but the overweight women were not."

Storey's notations show that the overweight employees often chose gravy, meat, mashed and sweet potatoes, extra butter and cookies. There was heavy use of sweeteners, such as sugar or honey. The overweight also chose cream soups over clear soups. The overweight individuals also drank coffee with cream, more often chose a soda and had double servings of bread and starch.

Storey and Higgins observed that the normal-weight men chose a greater variety of foods than overweight women. Variety in the diet ensures intake of essential but hard-to-get minerals normally missing in an unvaried diet.

Slender older women who were observed ate less, choosing such foods as salads, soups, milk or coffee. Younger adults did not choose a variety of foods. But young women chose more fruit and vegetables than the men.

Well, how does one make proper food choices on one's own? "There are certain things one can do to start," Storey said. Here are some of the dietitians' suggestions: * Look for nutrient-dense foods that contribute more to the nutrient column than the fat and sugar column. * Look for foods that are high in nutrients and relatively low in calories, such as fruits and vegetables in their whole, raw state; low-fat dairy products; lean meats; fish and chicken without skin, and hard-cooked eggs.

Here are some more tips for breakfast, lunch and snacks: Breakfast: For breakfast, look for foods that do not have extra fat or are fried. A good breakfast would contain a grain food with fruit or an egg with milk or juice. Some examples: * Hot cereal with milk, with or without raisins. * Omelette made with one egg rather than three eggs and filled with vegetables instead of higher-calorie cheese. Lunch: A good lunch would contain soup, salad or sandwich with fruit and nonfat milk or juice. Some ideas: * Soup made with vegetables or legumes eaten with whole-grain cracker or a roll. * Small salad with fruit and nonfat milk or juice. But watch the salad dressing. Use one tablespoon dressing for a small salad and two for a large salad. Lemon juice, which contains no calories, can be substituted. * Mixed vegetable juice, such as cocktail vegetable juice, or other mixed-vegetable fruit juice, with cracked wheat crackers or crisps. * Sandwich that is not fried or laden with meat and cheese. * Vegetable plate, which includes a variety or double order of a favorite vegetable. Sprinkle with a teaspoon of Parmesan cheese for added nutrients and flavor. * Baked potato topped with steamed vegetables and a small amount of dressing added.

Snacks: "If people have eaten the foods we are talking about, they would not need many snacks. But snacks should be foods such as whole fruit, fruit juice and mixed vegetable juice. Diet sodas should be consumed only in moderation, especially by children, because we don't know enough about the physiology of the metabolism involved," Storey said.

Good snacks are crackers. They have less fat than chips.

Toronto Star (ON)
FIN
FOOD, Wednesday, July 30, 1986 994 mots, p. C5

Black fettucine a rare treat

David Kingsmill Toronto Star

The pasta craze in Metro won't go away as long as there are fresh pasta makers like Adriana and Maria Cofone, who run the two locations of Queen's Pasta, one on the Queensway and the other on Bloor St. W.

Now that it is in season, Queen's Pasta has fantastic fresh black fettucine. That's egg fettucine colored - and flavored - with squid ink. It's a wonderful, musky pasta that was superb when I made it with a simple Alfredo-style heavy cream and garlic butter reduction with fresh scallops plopped into the sauce just before thickening. And just as good with butter and garlic.

Don't let the squid ink turn you off. You have to try it. It will cost you an arm and a leg in the few Metro restaurants that serve this pasta because the ink is seasonal and costs $50 a pound and up. You can make a lot of pasta with a pound of ink, however, and Queen's is selling the fettucine for about $8 a kilogram (2.2 lbs.). Still expensive for fresh pasta. But worth it. The pasta maker also has the most unusual and interesting pasta combinations, some of which are turning up on restaurant menus. By sliding a sheet of regular egg noodle pasta on top of the same size green spinach noodle, and then squishing them together through the rollers of a pasta machine, the shop creates a two-colored white and green pasta. The same is done with the red pepper and regular pastas. Very fresh, very good. The Etobicoke shop is located at 759A The Queensway, one block west of Royal York Rd. The Toronto location, Queen's Pasta Cafe, is located at 2263 Bloor St. W. More new stuff

Before the barbecue season is too far gone, you should seek out and destroy a bottle or two of Diana brand rib and chicken sauce. Or the steak sauce. Or the honey garlic sauce.

The Diana Sauce company is one of the increasing number of companies making products with no additives or preservatives. This one is making barbecue sauces and making them so well that the big company brands should be ashamed to be on the same shelves. I usually hate these barbecue sauces because they are too sweet, have too much vinegar, burn too easily, or all of the above. I now go for the Diana sauce when I'm making ribs.

Diana Sauce Inc. started in Gravenhurst at the Star Motel, Restaurant And Tavern on Highway 11B. The place served ribs and so many people were asking for the sauce recipe, they started making it commercially about three years ago, according to Lloyd Penwarden. A year last December, things were looking up and they moved to a plant in Barrie. In May, the toronado wiped them out. But they're back in business and the sauces, which sell from $1.99 to $2.99 s bottle, depending on location, can be found in specialty stores and A&P supermarkets. The company even makes a calorie-reduced sauce. Give the sauces a try, especially the chicken and rib sauce. New stuff update

Last year, we did an article on two enterprising companies in the wild game and bird business, one of which was Pintade Farms of Cambridge, which raises French guinea fowl.

Well, since that article, business for the company has increased five-fold. It's selling 10,000 birds a week and some of the best restaurants in New York, San Francisco and Dallas are serving Pintade birds.

Heard of Lutece in New York? Say no more, say no more. This is the big time. The New York Times interviewed one of the top food distributors in the eastern U.S. - D'Artagnan Inc. in Jersey City, which supplies Aurora, Au Troquet and Lutece among others. The owner said he got his birds from "a commercial breeder in Canada." Read Pintade. The Times concludes: "The guinea hen is fast becoming the fowl of choice among adventurous home cooks and restaurant chefs in the metropolitan area." Special festival

The Mennonites And Brethren In Christ came up the Conestoga Trail 200 years ago this year and they are holding a three-day bicentennial festival at Harborfront this weekend, Saturday, Sunday and Monday. That means a lot of things but it also means good eating.

The festival will feature everything from storytelling for the kids, to music, craft demonstrations, art exhibitions, literary readings and hymn sings for everybody. But from 11 a.m. Saturday and Monday, and from noon Sunday, you can bite into a $2 back bacon sandwich or a $1.75 barbecued chicken leg. Or from 11 a.m. to 2 p.m. Saturday or Monday, you can indulge at the bake sale.

But these two eating opportunities can be construed as warm-ups. Every hour from 4.45 to 7.45 p.m. Saturday, there will be another sitting in the Brigantine Room serving a Pennsylvania Dutch Church supper. Farmers' sausage, barbecued chicken leg, baked potato, succotash, roll, sauerkraut, cheese, a salad bar, a choice of butter tart, pie or square, and a choice of coffee or a cold lemon mint drink, will cost adults $10.95 and children under 10, $6.95.

On Sunday from 4 to 8 p.m. continuously, it's a Russian Mennonite Church supper, which includes a choice of either a hot or cold meal. The hot meal consists of borscht with sour cream, two fleisch perishky (meat turnovers), two chunks of cheese, cookies and either coffee or the cold lemon-mint drink. The cold meal consists of Manitoba sausage, zweibach (Mennonite bun) or a roll and butter, coleslaw and plumi moos (cold fruit soup), platz (fruit dessert) and cookies and either coffee or the lemon-mint drink. And get this. The cost is $5 per adult, $3.50 for children under 10. Can't beat those prices. All the meals are in the Brigantine Room. Music, art, crafts galore. And food, too.

Toronto Star (ON)
FIN
LIFE, Friday, August 1, 1986 435 mots, p. B4

CARE compiling history as it celebrates 40 years

You know you had a great thing going when people remember it and refer to it two decades after it disappeared.

From Canadian Press

So it is with the CARE package, first delivered 40 years ago in Le Havre, France.

This year, in celebration of its 40th birthday, CARE is looking for Canadians who received packages while in Europe. It wants to compile their stories.

It was a simple box of flour, canned meat, margarine, sugar, powdered milk, coffee, bacon and raisins - later, more ingredients were added. But it became an international symbol of help and even a euphemism for generosity.

Revived briefly

Although it was revived briefly a few years ago when Poland was under martial law, the CARE package was phased out more than 20 years ago. In its place is a more broadly based form of international aid: about $18 million a year from CARE Canada alone to more than 35 countries to help some 22 million people.

The organization - with branches in the United States, Britain, West Germany, France, Italy and Norway - found that the person-to-person approach wasn't the most efficient form of help.

As a result, its mandate expanded from massive food distribution to include disaster relief, health, education, nature conservation and clean water projects - programs that help entire communities.

Still, when most people think of CARE, "they think of the package," says Vladimir Kavan of Toronto, chairman of CARE International, president of CARE Canada and a package recipient in 1947 in war-ravaged Czechoslovakia.

"Yes, the lingering impression of the CARE package has been enormous," Kavan says. "Many people around me back then probably owe their existence to it."

And his friends surely aren't alone.

Averted starvation

In the organization's first five years, 7 million CARE packages were sent at $15 each to hungry victims of the World War II, doubtlessly averting sickness or starvation in many cases.

The package Kavan received eventually brought him back to CARE nearly 20 years later, long after he'd settled in Canada and started an engineering company. Today, as the organization's chief, he continually meets people who have been recipients of CARE.

"You meet them everywhere," he says. "They remain most grateful."

In an age when foreign aid is often used as a tool by donor governments to enact political or social change abroad, CARE shuns political or religious affiliation.

Unlike some other assistance groups, "we don't go to the country unless we're invited," Kavan says. "And we don't give anybody any money directly."

About 40 Canadians work abroad for the 4,400-member CARE organization.

Toronto Star (ON)
FIN
BUSINESS TODAY, Friday, August 1, 1986 1181 mots, p. E1

Pocklington still tries to get more out of Fidelity

Diane Francis Toronto Star

Believe it or not, Edmonton Oiler impresario Peter Pocklington is trying to buy back part of his defunct Fidelity Trust to get its $150 million worth of tax losses.

Tax losses are the Boy Georges of the business world: hardly comprehensible and mostly fiction. They are also high finance, akin to futures contracts for commodities because they are actually financial figments of the imagination.

Pocklington, meanwhile, is out of Fidelity Trust, but not down. And his latest manoeuvre to buy Fidelity's Boy Georges illustrates how the rich get richer and those who pay taxes merely pay more taxes.

Let me explain.

A tax loss automatically becomes an "asset" if it can never be used, upside down as that may seem. If a company like Fidelity will never make profit against which losses can be written off (as is the case here), it can sell the tax loss to somebody who makes money, but wants to avoid taxes.

Pockington owned 99 per cent of the common shares of Fidelity, a former trust company, until Ottawa took it over a few years back when it hit heavy weather.

"I know my lawyers are talking to their lawyers," Pocklington said in an interview yesterday when asked about the tax-loss talks. "I suppose a lot of things have been discussed. It just seems to go on and on."

Maybe the deal is the bright idea of one of his high-priced lawyers and won't fly. But sources say some directors of Fidelity are considering it seriously.

Pocklington sold to Fidelity millions of dollars worth of properties in years past that ended up being worth considerably less. That forced Ottawa's Canada Deposit Insurance Corp. to move in. It insures deposits of up to $60,000 per account and/or entity.

As controlling shareholder of something that went sour, Peter Puck's track record of "stewardship" is, to say the very, very least, spotty.

Early estimates are that when all is said and sold, Fidelity will end up losing $300 million. While the final figure is unknown until everything is sold, the tax loss already has tallied $150 million.

And now Pocklington is willing to give the feds $10 million to "buy" an asset he played a part in creating by his spotty stewardship.

Without a doubt, Pocklington's skating skills in the world of high finance make Wayne Gretzky look like a WHA reject.

First, he was able to sell properties to Fidelity and avoid the losses himself. Then he cut his own losses when the government took over the mess to protect depositors. And now he stands a chance of buying a tax loss for $10 million, affording taxpayers the opportunity to lose $150 million in tax revenue for a second time.

And the Puck could be $150 million further ahead.

He's also involved in another $10 million situation with Fidelity that's before the courts. The case involves a piece of Edmonton land he sold to the trust company in the early 1980s for $10 million. Because of collapsing land prices, Fidelity's board imposed one condition, that Pocklington must buy back the property for $10 million if the board asked him to a couple of years down the road.

The board did so after it discovered the land was worth a fraction of the $10 million. They stuck it to Puck, but it has yet to stick.

"We've made them eight or nine different offers over the last years," Pocklington said. "I have no idea what the status is."

The case hasn't yet gone to trial but "there are counter-lawsuits and flames thrown both ways."

Meanwhile, Pocklington's food, sports and oil businesses are going along swimmingly, he said, which is the very reason he's in a position to cost the Canadian taxpayers $150 million twice. He has profits he wants to shelter.

Even though Fidelity went down the tubes, he kept his food processing businesses, like Gainers.

"On an annualized basis, and if it wasn't for the strike, we'd hit revenue this year of $1 billion," he said.

Unwilling to settle a contract with his striking workers, the Puck stood fast and hired scabs. Now about 700 non-union workers are busy trimming and packing meat at his Gainers plant.

"We're employing 700 people in the plant and we're doing very well, down from 1,100," he said. "Eventually, 900 will be our full employed number and we figure that 900 who want jobs can do the same as 1,100 who were there previously."

Puck added: "I feel very badly for the strikers' families and the nonsense they're going through. Too bad they listened to their international union and not their local. The union is headquartered in Washington.

"If the workers had been given what they demanded, they would have put this plant out of business."

Edmonton, the Puck said, doesn't need the loss of those jobs "plus all the support jobs and half a billion dollars in cash flow."

As it now stands, Gainers is "expanding very strongly" and has a $300 million a year food business in the U.S., through subsidiaries of Pocklington Financial. There's Kretschmer Foods in St. Louis, for instance, as well as East Bay Inc. in Oakland, Calif., and six processing plants that supply those.

"We own Magic Pantry in Stoney Creek outside Hamilton and we've hit a new product that appears to be ready to take off. We are building two or three plants," he said.

How costly has the strike been?

"I don't want to say. It's been expensive."

While that stuff is prospering, his sports empire - a piece of Gretzky's personal contract as well as the Edmonton Oilers franchise, won from Nelson Skalbania in a backgammon game - has made him a household name. So did his run at the Tory leadership and a kidnapping attempt.

The Oilers and Gretzky are not connected to the Fidelity affair in any way.

"The team and player's contract (Wayne Gretzky) were never collateral in any of it."

Being perennial Stanley Cup contenders has helped the Oilers' gate greatly. And Pocklington shares the proceeds from concessions and enjoys a sweetheart rent for home games.

Puck's prosperity is also letting him capitalize on the silver lining within the clouds over his adopted province of Alberta.

He was in the oil-rig servicing business, but has now begun looking for oil with a new slant.

"I'm now in the exploration business looking for oil through Cromwell Petroleum, and we're spending $2 million or $3 million a year. It's a private company (not listed on any stock exchange) and I own it completely," he said.

"I'm exploring balance sheets, not the ground, and we're buying oil and gas assets.

"Things out here are not as bad as you might think," he added.

"The oil people are feeling the pinch. Real estate has not regained and is still back at what it was in 1970 and 1974. Of course, values were overblown for a few years because of inflated prices for oil."

Too bad Fidelity didn't know that.

Toronto Star (ON)
FIN
SPORTS, Friday, August 1, 1986 1147 mots, p. F4

Nephew of Maloney fired from Ballard's Tiger-Cats

Rex MacLeod Toronto Star

A shrink might see some significance in it. Linebacker John Priestner spent a lot of time on the bench during the last two seasons. So what did he do when Hamilton Tiger-Cats dropped him from the work force recently? You're right - he built a bench.

"I have a lot of tools and I like to build things," Priestner said. "First thing I tackled was a workbench." A shrink could also check that out. Priestner, as a rambunctious linebacker, specialized in taking things, and people, apart. In the game before he was fired he bruised a retaining wall at Ivor Wynne Stadium. He tossed an opponent into it. "The guy was bugging me," he said. That is exemplary anti-social behavior - exactly what you expect from a linebacker - but evidently his employers were unimpressed.

Priestner, 27, played just over six seasons with Tiger-Cats. Three years ago he was almost as rare (but not as cute) as a Chinese panda bear at the Toronto zoo. He was a Canadian (non-import) linebacker in the Canadian Football League! Whoopee! For five years he was an abrasive middle-man, smacking people down, stacking up bodies; two years ago he was moved several yards away, to the outside. It was a disillusioning transfer; he didn't enjoy it, but he did a good job. Tiger-Cats gave him that impression. They signed him to a new contract this year. 'Not even gold watch'

He doesn't know why they let him go but he became a little suspicious last year when they waived him through the league. This year, though, he had this crazy notion that everyone was ecstatic with his abrasive play at outside linebacker. Then he got the chop.

"Not even a (deleted) gold watch," he said. He'll probably try to build one. A friend told him Tiger-Cats gave him a head start - they gave him the works.

Priestner has heard an intriguing rumor - that he was cut by Tiger-Cats on orders from team owner, Harold Ballard, a patron of the (linebacking) arts. The reason? Priestner is a nephew of Dan Maloney, former coach of Toronto Maple Leafs, another of Ballard's hobbies. Maloney, a few weeks ago, sang that old country and western tune to Ballard: "Take your job and shove it." Then he sashayed off to Winnipeg Jets. Ballard, so the rumor goes, decided he should purge Maloney relatives from the Tiger-Cats lineup.

"I heard that but I doubt it," Priestner said. "I think it was a business decision. I had this big contract. I'm not really disappointed. You know it's going to happen sometime. 'Guys come and go'

"They told me they had to make room for a new offensive lineman. I don't think it was Al Bruno's decision but I was on the bench and getting a lot of money. I have no regrets. For seven years I gave my best.

"That's the way it happens in the football business. Guys come and go. There are no sad goodbyes. Only ceremonial discharge I remember in seven years with Hamilton was when (centre) Henry Wasczuk retired. They had a night for him."

Priestner hears that Montreal Alouettes are interested in him but they haven't called. He expects he will be back in football but only for, "a legitimate offer." He says that might not happen until next season.

"I won't be a tag-along again. I don't think I should have been with Hamilton. I had the best training camp I ever had this year and I was just feeling comfortable at outside but . . .

Priestner can't get away from hitting things. These days it's books. He's cramming. He hopes to get into McMaster medical school and change his business card from MLB to MD. Now, when he isn't building benches, he's groping through molecular biology.

Dunigan unpredictable

Even if Toronto Argonauts have a copy of the Edmonton Eskimos playbook and a resume of the tendencies of quarterback Matt Dunigan, it might not be much help to them for tonight's game. Nobody - coach Jackie Parker or Dunigan - is sure what Dunigan will do next, but it usually comes out okay.

"There are only two plays in our playbook where Dunigan is supposed to run," Parker says. "But that doesn't stop him. Most of his runs are impromptu." Dunigan should stick with theplaybook because he has paid for his adventures outside the pocket. Twice he has been hurt making tackles and another time he sprained an ankle running with the football. Parker, though, is not going to advise him to cease and desist. "That would be like offering a lion a piece of red meat and then telling him he can't eat it."

Brian Kelly, normally Eskimos' leading pass receiver, has caught a mere 15 in four games this year. Parker says Kelly isn't slumping. Dunigan is more selective. "Kelly's caught key passes in all our games." Praise for Holloway

Saskatchewan Roughriders coach, Jack Gotta, maintains his team didn't surrender when Argos turned the shotgun on them last week. "We were ready and waiting but Condredge Holloway was sharp with his reading and he pops the ball in there real quick. He does a super job with his head, and his heart."

Gotta said there was no chicanery intended when 'Riders started Bernard Quarles at quarterback instead of Harold Smith, as advertised. "He (Quarles) is on the roster and he was our best in practice all week. We remembered what he did to Argos in '83. (Gotta and Quarles were with Calgary Stampeders at the time). It was a good time for him to come on."

Gotta's demographic research satisfies him that attendance at football games in Regina should not cause alarm in the east. "Ten percent of our fans come from a 20-mile radius of Regina, an area that contains about 180,000. If that applied in Toronto they would get 400,000 for Argos games in Exhibition Park." The Eliminator's vow

The Eliminator has vowed to return to Toronto and the Argonauts would be well advised to have $250 waiting for him.

Gerald Browner of Atlanta, who has three brothers playing in the National Football League, had a two-day tryout with the Argos less than two weeks ago and was told to go home and shed 50 pounds.

Asked at the time if he had a nickname, the 6-foot-4, 320-pounder replied: "I'm the Eliminator."

He proved that the first time he practised when he flattened quarterback Norman Gibbs.

"He claims we owe him $250 for expenses," Argos general manager Leo Cahill told The Star's Rick Fraser yesterday in Edmonton. "His brother Jim called me and said if he didn't get the $250 he was coming back to Toronto and shake Exhibition Stadium until the $250 fell out.

"Geez, I forgot to tell Ralph (president Sazio). I'd better give him a call."

Toronto Star (ON)
FIN
ENTERTAINMENT, Friday, August 1, 1986 2284 mots, p. D14

We came . . . we saw . . . we conked out

Bill Taylor Toronto Star

Boy, Toronto's a big place.

You knew that, of course. But a day on the town with Joan Paley, communications manager for the Metropolitan Toronto Convention and Visitors Association, served as a blistering reminder of just how big.

We set out to rediscover the attractions Torontonians often overlook simply because they're too close. Sure, we're always meaning to go, but . . . .

Our plan was to cover as many tourist attractions in the downtown area as possible in a day, snacking here, souvenir-buying there, with our Polaroid camera clicking and a critical eye cocked toward cleanliness, friendliness and value for money.

For Joan, whose job it is to sell the city, it was a chance to take inventory of her stock-in-trade. Nothing would be glossed over; we'd be looking for as many warts as we could find.

Our jaunt made for a gruelling - "if it's 11.30, this must be Shopsy's" - kind of day. Halfway through, we cooled our smouldering heels in the ornamental water at Nathan Phillips Square and formulated the four Paley-Taylor Laws Of Sightseeing . . . * The length of a lineup grows in direct proportion to the ache in your feet. * The shortest distance between any two tourist spots is never a straight line and always farther than you think. * The more detailed your itinerary, the quicker it will fall apart. On the other hand, the less detailed your plans, the more time you will lose arguing what to do next. Flexibility is everything. We had a basic game plan and amended it as we went along, falling more and more behind schedule and trying harder and harder to catch up. * Law No. 4 - You can never catch up.

The key to keeping things on a fun level is to pace yourself. Don't try to do too much or to see everything in one day. Your feet will thank you for it. Remember - there's always next weekend. Unlike those hordes of tourists hitting town with their white belts and big bucks, we'll be here to play another day.

What did we learn from our day out? Tourist Toronto is a fun place, but physically demanding, even with the TTC at your beck and call.

If you're doing your tourist bit on a Sunday or holiday, the TTC offers a $3 one-day pass which gives up to five people, including a maximum of two adults, unlimited travel.

Think also about taking a picnic. Fast food for the whole family can add up to big bucks over the course of a day. And, with one or two exceptions, it tends toward the lowest common denominator - which is anything, fried in grease. Here, then, is a log of our day as hometown tourists: * I MET UP WITH professional Toronto booster Joan Paley at 9.45 a.m. at the Sheraton Centre, which has a pond just off the lobby, with a waterfall and real ducks. Things went downhill from here - underground, that is, through the tunnels that crisscross beneath the financial district.

It's surprising how many people don't realize that the little shopping complexes in the basements of the various bank highrises are interlinked. You can get into the system from the City Hall parking lot and not come out again until you've gone all the way south to Union Station. The latest word is that the maze will be linked to Simpson's by the end of the year, making it the world's biggest underground complex, extending to The Atrium on Bay.

If you lived and worked in buildings connected to the subway, you need never go outside until you die. Everything you need is underground, even a theatre - Solar Stage, at First Canadian Place. About the only thing lacking (for now, anyway) is a funeral home. We popped out into the fresh-ish air at the Royal York Hotel, cut through the Metro Toronto Convention Centre on Front St. W. and on to the CN Tower. There was a long line to get to the observation decks. * AT THE CN TOWER, one of the elevators was out of action. The operator of the other, when we finally got into it, was not having a terrific day. She glowered, tight-lipped, at her passengers, as if daring us to have a good time. No spiel about how fast we were travelling, how high we were going or how much she hoped we'd enjoy our visit. Not even a "mind the doors" from this dour woman. The down operator was more up. She beamed and even explained the elevator's safety systems in English and French. We felt better. The view from the top remains beyond compare. It was too hazy to see Rochester - so who wants to see Rochester? - but downtown traffic looked like toys and the people looked like ants and we were happy. Worth the $6 admission (a buck more gets you up to the Space Deck, quarter of a mile off the ground and the world's highest man-made vantage point).

The new Tour Of The Universe is located at the base of the tower. The lineup kept us from paying our $7 for the 75-minute experience of going through passport control, security and mock inoculation at "SpacePort Toronto" and on to a space shuttle for a simulated flight to Jupiter. Some of it sounded excruciatingly embarrassing to me, but Joan has made the trip and says if you can suspend your cynicism for a while, it's fun.

The CN Tower also has a comprehensive souvenir store with some of the wackiest, tackiest stuff you'd never want to take home. Joan bought a heart-shaped "snowstorm" with the tower inside. Less than four bucks, so no complaints there. I bought a tiny, 20-gram chocolate bar with the tower in bas relief upon it. It cost $1.50 and was far from the best chocolate I've ever eaten. That's in line with the food in the revolving eateries at the top of the tower: pricey and not great. * NEXT STOP was the Toronto Islands, though we didn't disembark and steamed right back to the Bay St. ferry docks. The round trip costs $1.50. The ride takes 10-15 minutes each way and shows off the Toronto skyline in all its glory. The islands, by the way, are worth a day to themselves. * QUEEN'S QUAY TERMINAL was given a quick once-over. Trendy shops (including a place that sells wonderful kites) and eateries, not the cheapest place in town but pleasant. We didn't buy anything, but we liked browsing. * IN FACT, we didn't buy a heck of a lot the whole day. What this city needs are some imaginative souvenirs. The CN Tower comes closest with its endless variations on the same theme - you can turn a tower into anything. No one else seems able to see past T-shirts, baseball caps and rubber creepy-crawlies. * We stopped at Bay and Front Sts. to gape at the Royal Bank building, the one which legend says has real gold in its window panes. The interior is just as spectacular, the way you might imagine a cathedral to be in an age that worships money. Well worth a gape and it costs nothing to go into a bank. * SPEAKING OF GAPING, there are various construction sites downtown that very considerately provide holes in their walls for spectators. Thrill to the sight of giant cranes and bulldozers craning and bulldozing for all they're worth. No charge. * A PAUSE at this point for refreshments, ice cream and pop at Nathan Phillips Square, a swift circuit of the tiny Peace Garden, then into the Eaton Centre. It's the city's No. 1 tourist attraction, bringing in more than 1 million visitors every year. Four levels, more than 300 shops - bring along a scythe to cut through the schoolkids spending their summer break hanging out and being cool. Oh, to be young again. * LUNCH TIME! Dim sum for Joan, hot and sour soup for me out-of-doors at Young Lok in the Village By The Grange, on McCaul St. north of Queen. VBTG has lots of shops and all sorts of good eats, cheap. It's handy for the Art Gallery of Ontario, at Dundas St. W. and McCaul. * SHAME, SHAME, SHAME on us, we did not do the AGO justice. Entrance is $3.50 (family rate: $7), though it's free on Wednesdays, and it's wonderful if you have time to stop and stare. You think it's fun taking art at a trot? A speed-blurred Renoir is hardly an aesthetic treat. * SIMILARLY, the Royal Ontario Museum deserved more time than we had. The ROM is free on Thursdays, otherwise $3 ($6 for a family). A lot of it is closed, but there's still a good deal to see. A bit heavy on the snakes for my liking. * CHINATOWN on Dundas St. W. should be avoided if you don't like crowds. Otherwise, you should love it. It really is another world. Drivers take note - it's possibly also the most congested part of the city, a madhouse for motorists. * BUT WHEN THE GOING gets tough, the tough go shopping. We charged through Chinatown and emerged, panting, in the garment district. Joan, arguing that the outlet stores on Spadina Ave. are a legitimate tourist attraction, wanted to check them all out. * YOU SAY SPADINA: Now we were really rushing. Casa Loma ($4 entrance) beckoned, but the clock waved us back. Our timing had fallen apart completely. It was after 4 p.m. and Sir Henry Pellatt's 98-room Disneyland dream cottage was closed for the day. We debated an eastern detour to Spadina (why is the house Spah-DEENA and the street Spah-DYNAH), James Austin's spectacular home, which stays open until 5 p.m. and is actually a great deal more soul-satisfying than Casa Loma's architectural excesses. But we wouldn't have time to do it justice. * THE DAY WAS wearing on and we were wearing out. We were forced to scratch the Beaches from our list. Toronto's first post office, at 260 Adelaide St. E., also had to be given a raincheck. Shame. Did you know you can write a letter there with a quill pen, seal it with hot wax and have it hand-cancelled by a postmaster in 19th-century uniform? Canada Post as a whole should be this efficient. * WE MISSED OUT on an awful lot. But we couldn't miss Ontario Place. The Bathurst streetcar took us past Fort York ($3 - next time, we promise) and we were at least able to look at the Ned Hanlon tug outside the Marine Museum ($1.50) and HMCS Haida ($1).

Ontario Place ($4.75 admission for adults) has lots of good ways to get wet. The waterslide required swimsuits and towels, neither of which we had. But we did try the bumper boats ($1.75 for a six-minute session), hilarious in a masochistic sort of way. The new Wilderness Adventure ride costs $2.25 and is also quite fun. But it's not as spectacular as it looks, a sort of watered-down flume ride.

Food at Ontario Place ranges from passable to impossible. Coffee and a Dutch fudge cookie were cheap enough at $1.23 but the coffee could have been tea, cocoa or both and the cookie was like chocolate cardboard. Even the seagulls didn't much want it. The young staff is friendly and full of bounce. But Joan said she'd rather be addressed as something other than "you guys." * WALKING WEARILY from Ontario Place, we stopped to peer at the World War II Lancaster bomber (smaller than we expected), Sherman tank (ditto) and various guns parked on the grass across from the CNE. Joan caught a streetcar at this point. I vowed to walk home if it killed me and was glad I did. I put in a very pleasurable 15 minutes on the Bathurst St. bridge watching the trains beneath. The Spadina bridge is also a great vantage point for railway buffs with cameras. * UPTOWN, DOWNTOWN, all around the town, Joan insisted on checking out the tourist information booths. They proved more than satisfactory, rattling off routes (we kept pretending we had no idea where we were or where we wanted to go) and making suggestions for things to see along the way. * AND WHAT WERE our favorite attractions? Joan plumped for the CN Tower, but I remembered the chocolate bar and voted for Ontario Place, which had something to suit every mood. But, then again, there's a lot to be said for sidewalk-superintending at a construction site. The massive Scotia Plaza excavation is a classic of its kind. It's something only a hometown tourist can really appreciate.

And here's what

the real tourists

are worried about These are just a few of the tourist questions the Metro convention and visitors bureau has fielded: * Is it okay if my wife is pregnant? * Do you use pigeon meat as filler in your hamburgers? * I'd like the ship schedule between Haifa and Cyprus. * What is "zed?" (Americans pronounce it "zee.") * Do you have any pamphlets on Uganda? * Can women wear slacks in restaurants in Toronto? * Is the science centre the only thing to do in Toronto? * Do you have any hotels besides Holiday Inns? * Where can I take a shower? * Where are the male strippers? * Can you please move Canada's Wonderland downtown? It's too far away. * What gay bars have a two-for-one special on Monday nights? * Please direct me to the restaurant that serves pork. * Is Harvey's a Burger King? * Is it dangerous in Yorkville? * Where's the Chamber of Horrors? * You Canadians must be pretty desperate for a holiday to celebrate the first left-handed governor! (As in Lt.-Gov. Simcoe).

Toronto Star (ON)
FIN
BUSINESS TODAY, Friday, August 1, 1986 278 mots, p. E2

High prices complicate hog farmers' ad campaign

John Spears Toronto Star

Show a pork producer a silver lining and he'll show you a cloud.

Ontario hog farmers are cashing in on some of the highest prices in history this month. But in a quirk of timing, the meat has become more expensive just as the pork marketing board is in the midst of pork promotion campaign.

Actually, the pork producers aren't complaining.

After suffering through some rock-bottom prices a year ago, they've welcomed hog prices edging toward $1 a pound.

The average hog price has zoomed 27 per cent in two months, to $2.13 a kilogram (96.5 cents a pound) yesterday from $1.67 (75.8 cents a pound) in late May. The price had been even higher earlier in the week.

And yesterday's average market price was a whopping 64 per cent higher than the low of $1.30 a kilogram (59 cents a pound) a little more than a year ago.

Production cut

The price spurt has come mainly because of a shortage of animals.

Many producers slaughtered breeding animals or cut back production a year ago when the price dropped.

More farmers sent animals to market when they needed cash for seed and fertilizer this spring. The tight supply has pushed up prices.

That has complicated the Ontario Pork Producers' Marketing Board's pork promotion campaign.

Jim Phibbs, who is promoting pork with retailers, has seen bacon priced at $3.99 a pound when a year ago it was just $2.10.

And the pork steaks that the board has been promoting during the summer barbecue season have been going on special for a pricy $3.69 pound.

Toronto Star (ON)
FIN
NEWS, Friday, August 1, 1986 1380 mots, p. A1

Philippines to receive massive Canadian aid

Gerald Utting Toronto Star

MANILA - MANILA - Canada is launching a major program of financial and technical aid to develop and rehabilitate the Philippine economy.

The amount of aid has not yet been decided by Ottawa, but it will be one of Canada's biggest aid projects. The decision to give Corazon Aquino's revolutionary regime maximum support was made when External Affairs Minister Joe Clark visited Manila at the beginning of July.

The Canadian aid will not be a transitory response to the headlines of this spring, Canada's ambassador here, Russell Davidson, told The Star in an interview.

A team will be coming from Ottawa, probably in September, to work out with the Philippine government details of a major, five-year program, he said. But even before that has been done, specific projects that will cost about $40 million are in the pipeline.

This money will be paid out directly by the embassy because it is vital to get it out to the grassroots where it can have an immediate impact.

One grant is for the province of Negros Occidental, where there are 140,000 undernourished children. The embassy authorized the payment of $40,000 to UNICEF as well as supplying equipment to the regional hospital.

In September, a $10 million fund will become operational for aid to the province, whose economy has been virtually destroyed by the fall in the world price of sugar. Hundreds of thousands of its people are virtually starving, for there is not much other economic activity besides the sugar plantations and mills.

The Canadian development program will help Negros Occidental to diversify its agriculture, to develop sources of cash and food. There will also be programs to stimulate the food processing industry and forestry.

Canada has already made other specific commitments, said Davidson. For example, Canada has agreed to play a major role in helping the Aquino government's target of having all children vaccinated against six major diseases by 1991.

At present, only a small proportion of children receive vaccinations, and the supply of vaccines and vaccination materials has been sporadic.

40,000 islands

Canada has now agreed to supply all of the vaccines necessary, from Toronto's Connaught Laboratories Ltd., at a cost of $5 million over the next three years.

Freeing the Manila government of the burden of seeking and paying for the vaccines will enable it to concentrate its resources on educating the people on the need for vaccination and mobilizing the parents to take their children to vaccination centres. This is a considerable problem in a nation of more than 40,000 islands.

Canada will also get involved in rural education and training teachers, said Davidson. It hasn't been decided whether to upgrade the teachers' skills in the Philippines or bring them to Canada, he said. A team will come here from Canada in October and November to flesh out the details.

Davidson arrived in Manila as ambassador on Feb. 27, just two days after Corazon Aquino had been sworn in as revolutionary president and Ferdinand Marcos had fled.

He had been head of the Asia division of the external affairs department, which gives some idea of the priority Ottawa is placing on the Philippines these days.

Only 41, Davidson has been 20 years with external affairs, and has served in China, Mexico, Tanzania and Israel.

Suspended aid

In previous years, he said, Canada made its displeasure with the Marcos regime obvious by suspending all economic aid except for that given directly to non-government organizations such as church or private projects.

Canada hailed the Aquino regime but, said Davidson, Ottawa was determined to show through immediate action that it intends to offer more than fine words.

Canada was one of the first countries to spell out specific aid, he said.

Davidson is not one of your bleeding hearts. He thinks giving help to the Filipinos is in our self-interest. We must consider what the consequences of failure would be, he said.

And, indeed, the alternative to success by the pro-democracy Aquino regime is not some other form of democracy but the loss of freedom and the likely establishment of totalitarian rule in this nation of 55 million, a population as big as that of France living astride the world's busiest shipping route.

Davidson is quick to admit that although Canada is tremendously experienced in the business of development aid, it has helped to fund some disasters in the Third World.

"I can't see such problems here," he said. "Filipinos are not short of brains or energy but of capital and need some technical help.

"We have had remarkably good results in projects handled by non-government organizations in recent years."

Loan sharks

For example, in Negros Occidental, Canada helped fund a project designed to get loan sharks off the backs of fishermen. Since 198l, $600,000 has been funnelled to this project through the U.N. Food and Agriculture Organization. Now Canada has agreed to extend it another two years on a straight government-to-government basis.

The deep-water fishermen now bring the tuna they catch into their base for cold storage in ice to keep them fresh for processing and packing. This means they can sell their catch over a much wider area and for a longer time, instead of having them rot in a few hours. So they are getting more income.

This Canadian money has helped the livelihood of several hundred families, in effect lifting a small town from a primitive, day-to-day existence into the industrial age.

The total spent is not large by foreign aid standards, but certainly large by the personal spending standards of individual Canadians. So, you might ask, it created a few hundred jobs in some unheard of fishing village? So what?

The important thing is not the specific project but the impact it has on the fishing industry as a whole in Negros Occidental, so poor you can hardly imagine what it means, and the rest of the Philippines.

The island republic sits amid some of the richest fishing waters in the world, yet has an under-developed fishing industry. But its rapidly growing population - the Philippines will have more than 100 million people by 2010 - must have protein to eat.

Too costly

There is no way that the islands can produce enough meat to feed all of those people, for even if there was enough land, to produce the feed for the animals would be too costly for the economy at this stage.

It is in the harvesting and processing of the wealth of its sealife that the Philippines can try to abolish malnutrition.

Yet so backward is its fishing industry, that some ruthless companies get away with using sodium cyanide to poison millions of fish, then skim up the few they want from the floating millions of dead creatures.

To stop this kind of craziness, a whole new responsible - and profitable - industry has to be built up. That is why the Canadian-backed project is not a waste of Canadian money.

Are the Filipinos likely to show any gratitude for this kind of Canadian largesse? I asked a taxi driver whose home is in Negros Occidental if he knew about the fishing project.

"Have I heard of it?" he said. "People are starving in Negros Occidental. The only food available is sugar, because the sugar farmers can't sell it.

"The ordinary people depend on fish to live. Everybody knows about the tuna that they can buy cheaply now that used to be rotten. Canada has done more for the poor people of my province with this project than has ever been done by any government in Manila. Everybody in Negros knows it."

Die easily

He has five children and a sixth due shortly. I asked him if his children had been vaccinated. "All of them," he said proudly. "That is because I have a job in Manila.

"But back in my province, it is impossible for poor people. If they know what vaccination is, they do not know how to have it done. They do not have enough money to pay for it, anyway.

"In Negros Occidental, if you have even only a few pesos, you will spend it on food before anything else, because babies die very easily when they are starving."

Toronto Star (ON)
FIN
ENTERTAINMENT, Friday, August 1, 1986 715 mots, p. D19

Italian food the way you remember it

Peeter Tammearu

Remember when Italian food meant big plates of pasta with nice red, rich sauces, redolent of garlic and pungent cheese? Memories of first dates come to mind, adolescent fumblings with waiters and winelists and other things.

Then the fashions changed and we were bombarded with la nuova cucina - invariably slim, cunningly arranged portions of squid, dampened perhaps with a little white wine. For a while, it was a pleasant change, but we always thought it lacked the same sensuality. Others agree.

"We're blanded out," says New York trend analyst Faith Popcorn (yes, really!). "We're not interested in the whites anymore - white wine, veal, it's over."

And about time, too. Fashion is changing and Popcorn (she's been right about New Coke and lot of other things) has predicted Italian food is the next big thing. And by that, we hope she means the sort of wonderful, homey food we found at Pierangeli's Osteria.

It's a small, family-run place. The husband cooks and the wife waits tables. The tiny, comfortable room is decorated with a jumble of little objects - copper pans, photographs, trinkets and pictures on the walls, some fish tanks at the front and pasta hanging in a basket overhead.

The menu does seem to nod toward more old-fashioned tastes. Tomatoes and cheese figure prominently. But while it's true we know now there's a lot more to Italian gastronomy than that, there's no reason to be snobbish. The cooking is hearty and simple and honest. A motto on the wall sums it up: Qui si mangia e si beve, iguai si lasciano a casa. Here you eat and drink, leave your troubles at home.

The antipasto milanese ($4.95) is the standard, somewhat boring array of nice salami, pickled artichokes, cheese, tomato, mushrooms, black olives and red pepper. Mussels marinara ($4.95) are a dozen fat, roly-poly bivalves, brought to the table in a little skillet, steaming in a fantastic light sauce, heavy with the taste of tomatoes, garlic and wine. The portion is sizeable and an even larger one is available as an entree.

To the Italian mind, pasta is not an entree - it's what precedes the main course. But rigatoni rossi ($7.25) - large tubes of pasta in an herb-scented tomato sauce filled with green peppers, mushrooms and onions - would fill most stomachs' definitions of dinner.

Gnocchi bolognese ($6.95) are (how do they do it?) almost weightless, little puffs of potato dough in a strong, sharp sauce of tomatoes and meat. There are tomato sauces and there are tomato sauces. What is interesting is that the kitchen here manages to make something distinctive of each sauce - subtle variations that make you forget the common ingredient.

This is again true with veal margherita ($10.95). (The dish is named after the mother of Victor Emmanuel III, the last king of Italy, and the basil, tomato, cheese represent the green-white-red of the Italian flag.) The heady, herbal note of the basil rings through like a prima donna's voice over the chorus - and makes this rather weighty combination soar.

Compared to it, piccata al' limone ($10.95), is an elegantly simple folksong. Thin veal is neatly cooked, then doused with a bright shower of lemon juice. Presentation, as such, is nonexistent - both entrees were accompanied by rather superfluous piles of what can only be called "mixed veg." This was almost endearing but why not let the dishes solo, perhaps with only a token garnish on the plate?

As all the portions are large, take care in ordering. Eating the traditional three courses, as we did, only makes sense if you're a food reviewer or have an enormous appetite. (Or both, and even then . . .)

Because we wanted to sample as much of the menu as possible, this dinner for two - with a $16.95 bottle of 1983 Merlot di Pramaggiore - cost $87.64. But a couple could likely dine well here for about $50. * TABLE FOR TWO * Pierangeli's Osteria 2112 Yonge St. Italian cuisine: seats 50: entrees $6.95 to $11.50; open for lunch Monday-Friday noon to 2:30 p.m.; dinner seven days a week from 5 to 11 p.m.: full licence; takes major cards. 489-0160

Toronto Star (ON)
FIN
BUSINESS TODAY, Friday, August 1, 1986 416 mots, p. E3

Housing starts bound 29 % in first half

CP

OTTAWA - OTTAWA (CP) - A total of 90,564 new homes and apartment units were started during the first six months of this year, Canada Mortgage and Housing Corp. says. That's 29 per cent higher than the 70,222 starts during the same six months of 1985, the federal agency says. Detailed statistics for April, May and June of this year show home-building was especially strong in Quebec and Ontario. Clayton Research Associates Ltd., a leading housing consulting firm, says starts on apartments in Quebec and on single-detached houses in the Toronto area were robust during the quarter. The firm is forecasting 180,000 housing starts this year - making 1986 the best year for home-builders since 1979. During the second quarter of this year, there were a total of 61,292 starts: 38,221 single-detached houses, 2,260 semi-detached houses, 2,399 row houses and 18,052 apartment units and other types of multiple-unit homes. Prices see no change in industrial products OTTAWA (CDJ) - Statistics Canada says its industrial product price index was 118.9 in June, unchanged from May and up 0.3 per cent from a year earlier. The index has a base of 100 for 1981. The June result came after four consecutive months of index declines. The federal agency says a decline in prices in June for lumber, petroleum and coal products was offset by increased prices for meat, pulp and paper and primary metal products. New factory orders post decline in U.S. WASHINGTON (CDJ) - New factory orders in June fell 0.3 per cent to a seasonally adjusted $191.54 billion (U.S.), the commerce department says. The June decrease compared with a revised decline of 0.5 per cent in May to an adjusted $192.12 billion and a rise of 0.1 per cent in April to an adjusted $193.15 billion. The department had previously reported a 0.1 per cent decline in May factory orders. Orders for durable goods in June rose a revised 0.1 per cent to an adjusted $102.68 billion after falling 1.1 per cent to $102.62 billion in May. Raw materials index edges higher in month OTTAWA (CDJ) - Statistics Canada's raw materials price index stood at 92.4 in June, up 1.9 per cent from May but down 21 per cent from a year earlier, the federal agency says. The index has a base of 100 for 1981.

Toronto Star (ON)
SA1
LIFE, Saturday, August 2, 1986 796 mots, p. L6

Finding right Chinese win tricky

Tony Aspler

"What is the right wine to go with Chinese food?" asks a reader in Stouffville.

There is no one wine that's right for Chinese food, just as there is no single wine that goes with all French or Italian food.

Traditionally, the Chinese drink tea with their meals and more recently Cognac or Scotch (preferably Johnnie Walker Gold label; the red and gold colors are considered lucky).

Chinese dishes are highly spiced with garlic, ginger, vinegar, soya sauce and citrus fruits. Often, sherry is used in the cooking.

These flavors are inimical to most wines and will overpower them. But you can pair up wines with a variety of dishes if you choose well.

Unfortunately, the wine lists in most Chinese restaurants don't make it easy. They're as basic and bland as the message in a fortune cookie. There is usually a variety of beers to choose among, but the wine selection is tokenism at best.

What makes it even more difficult is that the waiter brings all the dishes to you at once so you have a barrage of flavors to contend with: Sweet and sour, seafood, poultry and meat, in a variety of sauces of different tastes and textures.

There is no main course that isolates a dish unless you order Peking Duck all round. Here the choice becomes simple - a young Cabernet Sauvignon, or if you prefer white, Tokay d'Alsace or Pouilly-Fum (if you're lucky enough to find these wines on the list).

If each course is served separately, as it would be in a traditional Chinese banquet, you could select a wine for each dish.

Without running through an entire menu, here are some of my favorite match-ups:

Deep-fried butterfly shrimps with white Burgundy;

Foil-wrapped chicken with Alsatian Pinot Blanc;

Steamed Rock Cod with Californian Chardonnay;

Bean curd with SudTiroler Gewurztraminer;

Pork in black bean sauce with Tavel ros;

Shrimp in lobster sauce with Australian Chardonnay;

Smoked duck with Californian Cabernet Sauvignon;

Sweet and sour pork with Anjou ros.

Unless you plan weeks in advance you can't generally put together a gourmet Chinese experience complete with wines.

Chinese food is usually a spur-of-the-moment decision. So what wine do you choose that best complements the range of dishes you've ordered?

The most successful wines to stand up to the assault of ginger and other spices, as well as sugar and MSG, have to have some residual sweetness as well as a strong backbone of acidity.

This would immediately suggest German wines of Spatlese quality. But these are too delicate and light on the palate. Something more robust is called for. Chardonnays are too dry and Gewurztraminer from Alsace is too assertive.

The perfect Chinese food grape is the Chenin Blanc, particularly from the Loire, where cool climate growing conditions ensure high acid with residual sugar. This points to white wines from Vouvray ($7.55) and Anjou ($6).

Some French companies have seen the commercial possibilities of blending a Chinese food wine from the Loire (with Chenin Blanc and Sauvignon Blanc grapes). You may have noticed Lee Poo Yee on some Chinese restaurants' wine lists. It looks Chinese but it's made by the folks who bring you L'Eparyi.

Barnes Winery brought out a domestic version of a Chinese food wine last year called Lee Tai Po that is generally available ($4.35, also in magnums for $8.25). It's a blend of Californian Emerald Riesling, Ontario Seyval Blanc and Seyve-Villard. Although it tastes like an off-dry hybrid wine on its own, it does work surprisingly well with Chinese dishes. (I had suggested to one small Ontario estate winery that they blend a product called Tai Wan On but they said they'd never get it past the Liquor Licencing Board.)

Lee Tai Po, incidentally, is the name of a Chinese poet who lived in the 8th century during the T'ang dynasty. Lee was not indifferent to either the ladies or wine. He wrote these memorable lines in praise of the latter: If wine were not favored by Heaven,/No wine star would shine in the sky/If wine were not loved by the Earth,/No wine spring would gush from her breast;/A blessing of Heaven, Earth's cordial stream,/No man in his senses denies.

* * *

Quick sips: If you're in Paris (France, not Ontario), and you're looking for an ancient bottle, visit Au Verger de la Madeleine, 4 Boulevard Malesherbes, where Jean-Pierre Legras has Cognac going back to 1810, 80 different vintages of Armagnac and wines of your birth year as long as you're no older than 135 . . .

* * *

Congratulations to Sheila Swerling-Puritt, recently acclaimed as the Society for American Wines' National President at their annual meeting last month in Ottawa - the first woman to hold such an office.

Toronto Star (ON)
SA1
MAGAZINE, Saturday, August 2, 1986 770 mots, p. M10

Women and the American myth of equality

Elaine Kahn

Author Sylvia Hewlett once taught in the economics department of New York's Barnard College, a bastion of American feminism. Funny thing, though - during a very complicated pregnancy, which resulted in the deaths of her twin babies, she received no emotional support from her colleagues (less, she suspects, than if she'd broken her leg in a skiing accident).

Not only that, but Barnard had no policy of maternity leave (such leave is not mandatory in the United States). And she was warned not to get pregnant again until after her tenure negotiations were completed.

Well, Hewlett got pregnant again - she didn't get tenure.

She left Barnard and became director of the Economic Policy Council, a high-power think tank. One of the task forces she set up was Parents And Work: Family Policy In Comparative Perspective. This perceptive book is the result of those experiences.

And few of the experiences were without enormous frustration. Hewlett had a great deal of trouble holding onto the members of her task force committee - men and women both were more than reluctant to waste their precious time studying such issues as maternity and paternity leave, flextime and child care.

That, in essence, is the meat of this story and the "myth" of the book's subtitle. It's fine, Hewlett says, to give women the chance to become doctors, police and astronauts but if feminists and those in charge of public policy don't realize most women also want to have children, and that that involves special support systems, not just rigid equal rights, then there is neither liberation nor equality.

What there is is a monumental catch-22. Most women want to have children. Most women today have to work to make ends meet. Perhaps the crux of the problem is that, even given all the relevant and frightening statistics, the powers that be in the United States view children as a private commodity not as a social good and as the future of the country, deserving of a good start in life to cut down the social costs to the country later.

The latter is the prevailing view in the European countries Hewlett cites. European women may not be as vocal as their American counterparts but they are light years ahead in securing maternity and paternity leaves, good day care and a host of other support systems which, the author says, are barely on the American feminist agenda. For Hewlett, this is a clear and typically American preference for image (of progressiveness and liberation) over actual substance and I think the attacks on this book south of the border come from people reeling from the pain of Hewlett's substantial on-target hits.

Most women have jobs, not "careers," but the demands of family can prevent advancement in both. The true central issue here is: Why is the family seen as a women's issue, not a concern to everyone? Why punish the children, be it through cutbacks in social programs or by planning for the United States as if daddy working and mommy home with two or more children is the U. S. norm, instead of representing only 6 per cent of all American families? Why, indeed, plug for no-fault divorce and other so-called equitable divorce reforms if all that means is that the wife and the kids (women still usually get custody) have a drop in their living standard of 42 per cent while the husband goes on to a 73-per-cent rise in his?

The most shocking statistics for me were the ones that talked about divorced fathers - it made me wonder why men bother becoming fathers at all. Contrary to popular perceptions, alimony has just about gone the way of the dinosaurs and 41 per cent of mothers are not awarded child support. A third of those who are awarded support never see a cent of it. Failure to pay is unaffected by the father's level of income. A survey in Denver showed that "two-thirds of the fathers were ordered by the courts to pay less for child support than they reported paying on monthly car payments. While most were current on their car payments, more than half were delinquent in their child-support payments." Hewlett, unfortunately, is terribly repetitive, seemingly unwilling to say anything once when she can do it three or four times. Luckily, her writing is clear and free of jargon and we should all pay careful attention to what she has to say. * A Lesser Life: The Myth of Women's Liberation in America By Sylvia Ann Hewlett Macmillan of Canada, 46 pages, $27.50

Toronto Star (ON)
SAT
NEWS, Saturday, August 2, 1986 298 mots, p. A14

Soviets re-testing thousands for radiation

(REUTER)

MOSCOW - MOSCOW (Reuter) - Tens of thousands of people are being re-examined for radiation effects in an area 240 kilometres (150 miles) north of the damaged Chernobyl nuclear power station, the newspaper Sovietskaya Byelorussia reports.

In an issue dated July 30 that was received yesterday, the paper quoted health officials from the Krasnopolye district of Byelorussia as saying winds carried radiation to the area shortly after the April 26 accident.

"Doctor brigades examined tens of thousands of people," the paper said. "Now this work is being repeated."

It quoted a scientist as saying radiation levels were lower in the area than in the Gomel region of southeast Byelorussia, where a major evacuation was carried out after the world's worst nuclear accident.

But it said children from polluted zones had been sent to camps in other districts of the Mogilyevskaya region and that mothers with infants were sent to sanatoriums.

Mobile labs

The report said mobile laboratories were checking radiation levels in food in the area, and that artesian wells were being built to increase water supplies after radioactive dust forced workers to cover existing wells.

Dairy products, meat and poultry produced in the affected area were being sent to food processing plants, and fresh food imported from "clean" districts, the paper said. Fodder for livestock was also being checked.

"Unfortunately it cannot be said that all the advice . . . of medical workers is being fully implemented," the newspaper said.

It said local authorities in some zones had shown inefficiency and inertia in carrying out protective measures.

Following an explosion and fire at the Chernobyl power plant, some 26,000 people were moved from districts south of Gomel in addition to 92,000 people forced to leave a 30-kilometre (18-mile) security zone around the stricken reactor.

Toronto Star (ON)
SA1
FEATURE, Saturday, August 2, 1986 2025 mots, p. M4

The Man Who Hated Cats Story for a Summer's Day

Mary Preston

FOR George O'Donnelly, life was not without irony. Consider, for example, the question of George and cats.

George hated cats. He hated them to the point of developing an allergy as a way of avoiding contact with cats and their neurotic owners. Of the numerous cat lovers among George's acquaintance, none was more devoted than his sister Millie, who exuded passion to spare for any feline, no matter how stringy, nasty or foul, on George's behalf as well as her own.

"I know you're not really allergic to cats. You just think you don't like them," Millie said one evening over a cup of tea in George's tiny yellow and white kitchen.

"All right, so I don't like them. They have gleaming, wicked eyes. They're untrustworthy, self-centred and sneaky." George scratched his freckled scalp.

"It's nothing you can't overcome," Millie said decisively, as if it was a must for George to love cats. She set her knitting bag down on the table.

Inside lay several balls of wool, red and pink and yellow, all brightly-colored except for a single gray skein. George blinked as the gray one moved suddenly, darting out a pink tongue and rolling over. His large, watery eyes lifted in astonishment.

"She's from Mrs. Warren's latest litter. I mean, Mrs. Warren's Missy's latest litter." Millie covered her red mouth with the back of a fat hand and giggled. George glared at her malevolently and wondered who he hated more, cats or their owners.

"And don't go telling me Missy should be fixed. You know it, I know it, the whole neighborhood knows it, but the fact is, she isn't. Sweetheart here proves that." She gently tipped the round ball onto the table. "She'll be better company than you think. But be good to her, George. They know when they're not liked." Quickly, with the surprising agility of the obese, Millie slipped away from the table, into her matted fake fur jacket and out into the frosty night without looking at her bewildered brother.

George didn't bother naming his new housemate. "She'll be this, she'll be that - bah!" His imitation squeak of Millie cooing died under the cat's superior, unblinking stare. So "She" she remained. She gave George no interference. She went her own way quietly when he was at home. When he was at work, she stayed out of both his sight and his mind.

The cold war continued, relentlessly. George detested her, never touching her, never caressing her smooth, silvery coat, speaking to her rarely. He acted as if She didn't exist. She appeared to accommodate him. She never followed him around the apartment. She stayed away from the lazy warmth of his sleeping body when he stretched out on the couch for his after-dinner snooze. And yet it was George who left rooms, not She. He followed, irritably, a practice of voluntary eviction from whichever of the three rooms She took over.

With George away all day, as in many an unhappy marriage, the truce was more easily borne. He was a janitor in a huge housing complex, a city within a city consisting of scattered highrises, office buildings, clusters of small apartments, stores, schools and even a hospital, named Georgetown.

"This place named for you?" George was occasionally teased by the few tenants who knew him. Wasn't that a laugh! George couldn't even afford to live in Georgetown. Home was three rooms in the narrow, neglected semi a dozen unfashionable blocks to the south.

"At least," he muttered to himself as he shuffled a deck of cards for his nightly game of solitaire, "at least the regular hours leave a fellow time for other interests."

She's slanted, topaz eyes stayed on him. George chuckled at his own witticism, for everyone knew that George was a man with neither hobby nor interest, totally devoid of creativity or curiosity.

"You and I, we have more in common than anyone would guess," he whispered to She, for the first time speaking softly, almost conspiratorially to her. George fell into his avocation one bitterly cold winter morning when he was sent to clean up the mess left after pipes froze and burst in one of the larger buildings. George, in possession of a master key, was told to check all apartments.

WHEN he returned the key, he kept to himself that 90 per cent of the apartments were empty, and that in almost as many, money was left lying around, on dressers and desks and kitchen counters. That wellspring of curiosity that is supposed to lie within us all had at last been tapped in George. His new-found curiosity made him positively creative.

One by one, as George volunteered over the following months to help out in other buildings, copies of master keys accumulated in the rusty coffee tin on the cracked porcelain kitchen counter.

George's own knowledge was a help; he became a student of sorts. He learned that eight of 10 units could be counted on to be empty all day, five days a week. George blessed the industrious, predominantly white collar tenants who worked in insurance offices, schools and government towers with regular hours and little shift work. He also knew that a certain amount of crime in such a community was inevitable. So George, a modest and cautious man, was careful never to overindulge in his mid-morning diversions.

George also discovered a few lessons awaiting any novice. One evening as he sucked on a can of beer, a flush of insecurity drenched his Blue Jays T-shirt: He was a fake! He wasn't a cat burglar after all! Weren't cat burglars nocturnal creatures swinging from balcony to balcony, whereas he simply walked in and out the front doors in daylight's full glare.

One infectious day in May when his boss Tom sent him to replace the washers in two adjacent apartments, George impetuously made the leap from 207 E to 209 E with a deep breath and nerves of cooked noodles. Tom crashed through the door moments later, looming over George in disbelief and fury. An elderly woman, who, in George's view, had no business being home, had phoned in a hysterical report of a suicide leap.

"Think you're Tarzan, George?" Tom spoke through a ventriloquist's clenched teeth. George, showing no outward reaction, raged inwardly that his creativity was ignored. He reverted to his successful daytime pattern, collecting a bit of money here, a camera and some jewelry there.

George's second useful lesson followed his first and last jewelry heist. He sauntered into Lemmings, the city's famed pawnshop, clutching a pair of earrings, a ring and a pendant picked randomly over a particularly cash poor six-week period.

"Got some paste for you." He tossed the ring and pendant to the cross-eyed giant behind the counter.

"Paste? This is crap!" The baubles landed on the counter with a thud.

Flustered, George decided that the time, energy and uncertainty involved in fencing property were not worth the questionable results. He tossed the pretty green earrings into an empty margarine tub on top of the fridge and promptly forgot about them.

George pursued his hobby in the anonymity befitting a man of his modest temperament and station in life. He averaged a tolerable $200 a week, most of it taken in amounts so small as scarcely to be noticed. "Hey, Mabel, I could've sworn I left ten bucks on the dresser this morning," was the sort of comment a visit from George evoked. And so George, the cat burglar whose feet never left the ground, who turned off his bedside light and rolled into sleep by 9.30 each night, carried on in his own fashion.

As time passed and the fruits of George's collections grew, he found a place to spend some of his new wealth. The elevation in his standard of living went straight to his belly. Once a week, he took a bus to Old Square Market where he haggled and browsed through each of dozens of butcher shops, greengrocers' stalls, bakeries, cheese shops and coffee boutiques.

He trudged home, arms aching triumphantly with the weight of sirloin-tipped roasts, live lobster, mussels, truffles, baskets of green grapes out of season, Black Forest cake, even caviar. Never once, as he devoured the costly delicacies with the appreciation of a practised gourmand, never once did he offer She any change from the cheapest dry cat food he could find.

One Saturday, George noticed a sign in the window of his favorite bakery calling "all discriminating partakers of fine food and beverages to learn the preparation of your favorite dishes in the manner of the master chefs of Europe!" The thrill rippling over his plump body and through his greedy soul matched the exhilaration following a steal.

Soon George was introduced to the delights of boeuf Bourgignon, creme brulee, tortes and mousses. He sauteed, rendered, beat, folded and kneaded with passion. His tastebuds tingled at the touch of beef Wellington, coquilles St. Jacques and bombe aux marrons. He emptied his cupboards of the last tins of luncheon meat without offering the rejects to the watchful She. His wardrobe now included a tall white chef's hat and a matching apron. George's dreams centred on a two-week gourmet tour of France. He took to humming I Love Paris and C'est Si Bon as he swept the apartment floors.

One dreary Saturday in March as the pavement bounced balls of hail back into the cold gray sky, George was trying to open the chipped wrought iron gate that separated his yard from its equally tiny neighbor. His stomach gurgled with warm espresso and his pockets were lined with a week's paycheque and $90 in cash (the former property of Danish modern in 1116 SW). He strained under the weight of two extra-large grocery bags when Mrs. Warren shrilly accosted him.

"George, it's terrible! She's been hit by a car!" Egg-sized teardrops cracked against the pavement.

"Calm down now, who's been hit by a car?" George rested his stomach against the groceries and the groceries against the gate. He felt very uncomfortable.

"She - your cat," Mrs. Warren hissed.

George muttered regrets and turned to open the gate. His thoughts were on the salmon croquettes he would make for dinner. A short, sharp tug at his sleeve stopped him.

"She's with Missy's doctor now. I rushed her there by cab. It cost me $5, which I knew you'd want to spend," she said defiantly. "Let's go!"

George winced. "Let me take in the groceries."

The cramped kitchen was in its usual disarray. Culinary artistry hadn't made him tidier. During the bus ride - for after paying Mrs. Warren her $5, George refused to take another cab - he fidgeted. What, after all, was he, a to-the-marrow cat hater, doing on an errand of mercy to one of the detested creatures?

THE vet's pretty, young assistant had bleached platinum hair and large white teeth, both of which she flashed to full advantage. She smiled sympathetically and ushered George into the office.

"Mr. O'Donnelly?" The crisp, young doctor gazed down on George from a six-inch advantage. "There was some internal bleeding, but that's under control. But when we operated, we found these." He handed George a small dish containing - the green paste from the top of the fridge!

"Paste!" George whispered.

"Your cat's eyes should be so emerald green!" A paunchy man of about George's height, but slightly younger and with a full head of hair, stepped from out of the shadows and identified himself: Det. Sgt. Horvath, City Police, Robbery Division.

"We'd like to ask you about your cat's appetite for emeralds."

She was still under sedation, but George could have sworn that her purr rolled out at him all the way from the recovery room. And those eyes, those slanted, topaz eyes positively winked at him. * Mary Preston is a Brockville resident whowas born in Val D'Or, Que. and raised in Toronto. The mother of two boys, she's worked as a journalist, librarian and community college English teacher. Her goal is to write full time.

Toronto Star (ON)
SUN
BUSINESS TODAY, Sunday, August 3, 1986 2087 mots, p. B1

Marketing trivia

Harvey Skolnick Special to The Star

The Sunbeam Corp. entered the German market with its new mist-producing hair curling iron called the "Mist-Stick." Do you know why sales were below expectation? In German, "mist" actually means "excrement." Germans consumers had no interest in a product with a name like "dung" or "manure" wand. Can you buy an alcoholic beverage with your Big Mac? Yes. In France, McDonald's restaurants serve beer. Why are the words, snap, crackle and pop not used on Rice Krispies boxes in Japan? The Japanese have a hard time pronouncing these words so Kellogg's has substituted instead patchy, pitchy, putchy. Who invented chewing gum? The first makers of chewing gum in America were the Indians who used the resin from freshly cut spruce bark. It did not become a commercial success until Staten Island inventor Thomas Adams noticed that his visiting neighbor, an uneasy Mexican, seemed to relax when chewing on lumps of gum from the sapodilla plant. The visiting Mexican had every right to feel tension. He was deposed dictator Antonio Lopez de Santa Anna, best remembered as the hated target of the Texas battle cry, "Remember the Alamo!" Adams commercially processed the sapodilla plant, commonly known today as chicle and called it Adams New York Gum. It had no flavor or sugar, but kids loved it, despite the vociferous opposition of ministers, teachers, parents and the press. Which actor provided the voice for Star-Kist Foods' Charlie the Tuna for 25 years? (a) Harvey Lembeck, (b) Herschel Bernardi, (c) Phil Silvers. Herschel Bernardi. The late Bernardi also voiced the original "Ho, ho, ho," for Green Giant's Jolly Green Giant. Why did a U.S. airline lose customers when it advertised "rendezvous lounges" available on its Boeing 747 jets in Brazil? "Rendezvous" in Portuguese represents a room that is rented out for prostitution. What do the letters RCA stand for? Radio Corporation of America. In 1950, Ronald Reagan said in an ad that he was sending a certain brand of cigarettes to all his friends. Which brand was it? Chesterfield, which came in a "beautiful Christmas-card" carton. Is there such a thing as a chocolate bar sandwich? In Italy, a favorite snack for children consists of a chocolate bar which is placed between two slices of bread and eaten as a sandwich. Who discovered the process of freezing commercially prepared foods? Charles Birdseye, a Brooklyn-born explorer, was on a fur-trapping expedition in Labrador. He noticed that when the Eskimos froze caribou meat in the dry Arctic air, it was still flavorsome and tender when thawed and cooked months later. Birdseye reasoned that the extreme Arctic temperatures froze the meat very quickly and this was the reason for meat keeping its flavor. In 1917, Birdseye returned to the United States and formed a company called General Seafoods. He developed the equipment and procedures that became the basis of today's frozen food industry. Is Nestl an America, Swiss or British company? Nestl is a Swiss company that does about 96 per cent of its business outside Switzerland. A Japanese steel firm, Sumitomo introduced its specialty steel pipe into the U.S. market. It used a local Japanese advertising agency to help develop its ads. This was an unwise move. What do you think happened? The ads named the steel "Sumitomo High Toughness," and the name was promoted by the acronym SHT in bold letters. So bold, in fact, that the fullpage ads which ran in trade journals were three fourths filled with SHT. Located at the bottom of the page was a short message which ended with the claim that the product "was made to match its name." How many years elapsed between the time the idea for Minute Rice was conceived to the time it was finally marketed? (a) 5 years, (b) 18 years (c) 10 months? 18 years. Read this excerpt from a 1902 ad. "It makes your blood tingle; nerves strong and steady; brain clear and active; muscles powerful. It builds children up symmetrically into brainy and robust men and women." Name the product advertised in the ad. (a) Carter's Liver Pills (b) Quaker Oats (c) Bordon's Milk. Quaker Oats. When 3M translated its Scotch Tape slogan "sticks like crazy" into Japanese, it ended up with a sticky situation. Why? The slogan "sticks like crazy" translates literally into Japanese as "it sticks foolishly." Would children be a good target market for eggs in Tanzania? No. Mothers in Tanzania believe eggs cause both baldness and impotence. How were Kellogg's cereals discovered? W. K. Kellogg was a business manager at the world-famous Battle Creek Sanitarium in Michigan, where his brother was chief surgeon. Dr. Kellogg was a Seventh Day Adventist, and he and his patients observed a strict vegetarian diet. The brothers began experimenting with various foods in the sanitarium kitchen. During one such experiment in 1894, they placed some boiled wheat on a baking tin, but Dr. Kellogg was called away to perform an emergency operation. When they returned the next day, they ran the wheat through a roller expecting it to come out in sheets. What emerged instead were individual flakes, the forerunner of ready-to-eat cereals. Are crank-operated cash registers now obsolete? No. National Cash Register sells crank-operated cash registers in some developing nations that have unreliable or inaccessible electric power. Is Betty Crocker a real person? No. Over 70,000 visitors to Betty Crocker Kitchens in Minneapolis learn every year that their favorite maker of frosting, cakes and nearly 130 other products is fictional. Which product had the slogan, "A little dab'll do ya" in the 1950s? (a) Vitalis (b) Wildroot (c) Brylcreem? Brylcreem. Here is an excerpt from a 1923 ad. "Faulty elimination is the greatest enemy that beauty knows. It plays havoc with the complexion; brings sallow skin, dull and listless eyes. When intestines fail to function normally, when they become clogged with digestive waste, poisons generate and spread throughout the system, destroying health and beauty, paving the way for sickness and disease." Name the product that is being advertised. (a) Post's Bran Flakes (b) Metamucil (c) Phillips' Milk of Magnesia. Post's Bran Flakes. Kellogg's had to rename its Bran Buds cereal in Sweden. Why? The name Bran Buds translates roughly as "burned farmer." What is the origin of the beverage "Postum?" Charles William Post was recovering from ill health in the Battle Creek Sanitarium in 1891. After leaving, he began to produce a cereal beverage that had been served at the sanitarium as a coffee substitute. He originally called it Monk's Brew, but in 1896, the name was changed to Postum - and sales took off under the impact of a strong ad campaign depicting the beverage as a builder of "red blood." Colgate Palmolive introduced Cue toothpaste in France but a problem ensued. What was it? The company should have checked what the word cue means to the French. Cue is the title of a widely circulated porn magazine. The Ladies' Home Journal and Life started publishing in the same year. What year was it? (a) 1789 (b) 1883 (c) 1914? 1883. What is the origin of the word poster? It was not until Charles Dickens used the word poster in his 1838 novel Nicholas Nickleby that poster finally entered the English dictionary. By that time, the posts that had protected pedestrians from traffic had been replaced by pavements with curbs. And so, the poster was to find a new home - pasted on a signboard or directly on a wall. When did George Eastman's hand-held box camera first come on the market? (a) 1929 (b) 1911 (c) 1888? 1888. A certain ad contained the letters L.S.M.F.T. What did the letters stand for? Lucky Strike means fine tobacco. Here's an excerpt from a 1924 ad. "Dunbar was in a terrible state of mind. He was worried sick about his wife. He was madly in love with her and she had been acting very strangely during the past several months. The thing that troubled him most was that she now responded very reluctantly to his affectionate advances." What was Dunbar's problem? (a) herpes (b) bad breath (c) body odor. Halitosis was Dunbar's problem and Listerine was the brand mentioned in the ad. Who invented potato chips? George Crum, an American Indian, inadvertently invented the potato chip in 1853 when he was working as a chef at an elegant resort in Saratoga Springs, New York. The French-fried potatoes he made kept being sent back to the kitchen by a disgruntled guest who claimed they were much too thick. In exasperation, Crum cut slices so thin you could see through them and fried them to delicate crispness in boiling fat. The guest was finally satisfied and so were many other visitors at Moon's Lake Hotel where Crum's potatoes, known as Saratoga chips, became the specialty of the house. An appliance manufacturer tried selling refrigerators to the mostly Moslem Middle East with an ad picturing their appliance chock full of food, including a giant ham on the middle shelf. What was wrong with the ad? Moslems don't eat pork. What product was originally marketed as part of a program to find peacetime uses for a form of cotton wadding used extensively for surgical dressing in military hospitals? Kleenex. The tissues originally called Kleenex Kerchiefs, were first presented as a cold-cream remover. Early magazine and newspaper ads for Kleenex showed Hollywood makeup studios in the background and called attention to the new "scientific way to remove cold cream." The year 1929 was a milestone in Kleenex history. It was the year a designer by the name of Andrew Olsen discovered the pop up feature of Kleenex. In 1930, Kleenex was positioned as an alternative to handkerchiefs. Advertising was changed to emphasize this usage, and sales doubled within the year. When Sears built stores in Brazil they overlooked one thing. What was it? The average height of Brazilians is several inches less than that of Americans. Sears overlooked this important difference and built stores with "American-height" shelves. These shelves blocked Brazilian shoppers' views of the rest of the store. Read the following excerpt from an ad. "Authorities advise a thorough shampoo every two weeks . . . and oftener when a hair dressing is used and when you perspire freely. And remember, any good toilet soap is a good shampoo soap." What year did this ad run? (a) 1929 (b) 1776 (c) 1953. This 1929 ad, sponsored by the Association of American Soap and Glycerine Producers, Inc. promoted the virtues of cleanliness. What happened when Pepsi-Cola tried to translate the slogan "Come alive with Pepsi" to Chinese and German? The slogan emerged from the translation into Chinese as "Pepsi brings back your ancestors" and from the German as "Come out of the grave with Pepsi." What are the origins of Avon? The Avon story began during the 1880's when David McConnell was working as a door-to-door book salesman in upstate New York. It occurred to him that a housewife might be more inclined to open her door to him if he presented her with a flacon of perfume before displaying his line of books. This strategy worked so well that doors were indeed opened to McConnell, and he soon figured out that he'd be better off selling the perfume rather than the books. McConnell theorized that the housewives who so warmly welcomed the little gifts of scent did so partly because they were shy about buying perfume and cosmetics at the local pharmacy where it was considered unladylike to make such purchases for oneself. In 1886, McConnell founded the California Perfume Company and put in an early plug for the feminist movement by staffing the sales force of the company solely with women. In 1939, the company changed its name to Avon. What is the fastest growing area in the candy bar market? Granola bars. In the U.S. retail sales soared 290 per cent over the past five years. Are designer clothes made in the Soviet Union? The U.S.S.R. and Pierre Cardin recently signed an agreement that will have Soviet clothing factories churning out Cardin designs for men, women and children. The Kremlin is also turning to other French designers such as Yves St. Laurent and Christian Dior for help in modernizing its backward clothing industry. Which of the following countries does not permit TV advertising? (a) Sweden (b) France (c) Italy. Sweden is one of the few Western nations that does not allow TV advertising. * Harvey Skolnick teaches marketing at Sheridan College.

Toronto Star (ON)
SUN
NEWS, Sunday, August 3, 1986 281 mots, p. A4

4 killed, 24 hurt as bomb destroys shop in Namibia

(Reuter)

JOHANNESBURG - JOHANNESBURG (Reuter) - Four people were killed and 24 injured yesterday when a bomb demolished a butcher's shop in South Africa's Walvis Bay enclave in Namibia (South West Africa), the government said.

The blast occurred after the Aug. 1 date proposed by South Africa for Namibian independence passed with no sign of action, although their was no claim of responsibility.

Explosives left in a bag of meat caused the blast, according to the Bureau for Information in Pretoria.

Earlier yesterday, a bomb rocked a holiday resort at Muizenberg, a popular seaside resort near Cape Town.

The blast damaged a post office and blew out windows from nearby shops and flats, witnesses said. No one was injured.

The government said it was caused by an explosive device placed in a plastic garbage bin.

In the Namibian bombing, residents said the shop was destroyed and nearby buildings were badly damaged.

The dead included a black man and woman and a colored (mixed race) man and woman. Five of the injured in serious condition in hospital, according to the government.

South Africa took over Walvis Bay and the surrounding countryside from Britain in 1910. It rules the rest of Namibia in defiance of the United Nations.

In March, President Pieter Botha suggested Aug. 1 as the date to begin implementing a long-delayed U.N. independence plan for the territory. But he made clear this was dependent on some 30,000 Cuban troops agreeing to pull out of neighboring Angola.

South African Foreign Minister Roelof Botha said last week that Angola had thwarted prospects for peace by refusing to discuss the withdrawal of the Cubans.

Toronto Star (ON)
SUN
ENTERTAINMENT, Sunday, August 3, 1986 1082 mots, p. G11

Logging camp days: Cooking for 50

Arthur Ellis

The Star test kitchen's able and articulate inhabitants will have to forgive us for stepping into their territory. But there's a reason: The Camp Cook Book, by Tom Macdonald (Boston Mills Press, 112 pages, $20 trade; $25 limited edition) is as much a tribute as a book. Tom Macdonald died quietly this spring at his home in Blackville, New Brunswick. He was 77 and had spent his last several years compiling this book of recipes and anecdotes, aided by his son, Norman, an artist and illustrator.

Tom had been a cook in Canadian lumber camps during the 30's and 40's - "a world that was and never will be again," says son Norman, "before roads and cars improved." The loggers were legendary eaters (four meals a day) and consummate pranksters. Winter made the camp into an isolated world and story-telling and practical jokes had to fill in the time.

"One of the cooks thought he would try his luck one morning and went out for bear. The other cook stayed behind to help.It wasn't very long before we heard the first cook coming back. He ran clear through the kitchen door and jumped out the window with a bear on his heels. He was yelling, 'Skin that one! I'm going back for another!"

'Slap the cake'

The recipes, with anecdotes in between, are for good, solid food - nothing fancy but guaranteed to stick to the ribs. They've been scaled down, fortunately, for who has room for a washtub full of bread dough? Cooking was done on two wood stoves with water tanks attached to provide hot water. I like Tom's recipes for sponge cake, biscuits and bread. Of cake, he writes "When I bake a cake in the oven, I slap it seven times on the table. Then I throw it in the oven and it never drops on me. It's never yet failed me. People have no patience. They no sooner get it in the oven, than they start sticking straws in it to see if it's right. Ths lets the air in and it can drop in the middle." Beef stew, dumplings, baked liver, rabbit hash, how to cook moose meat (use bacon or beef fat and beer or wine), salmon chowder, salmon loaf ('take 6 pounds of salmon. . . to make about four loaves') - the recipes all seem to answer the lumberjacks' prayer: When work seems rather dull to me And life is not so sweet One thing at least can bring me joy I simply love to eat. Norman Macdonald, who lives near Erin, took great pains with this book. He did the drawings, chose the stock it was printed on and supervised the production. It's a pleasant tribute to a man of a bygone age. * Khadafy, by Harry Gregory (PaperJacks, $4.95), billed as a paperback original, is apparently a competent rewrite of a Khadafy file by some anonymous hack (the publisher admits Gregory is a pen-name) in New York. I breezed along briskly, not learning anything I hadn't already known, until I came to K. playing host to a group of Irish terrorists: "The group was made up of members of both the Catholic IRA and the Protestant Provisionals who opposed them." Eh? Protestant Provisionals? Not in The Star's files, they aren't. The Provos are a breakaway group of the original IRA. The error stopped my reading right away.

Mad Dogs, by E.P. Thompson, Mary Kaldor and others (Pluto Press, Dec Book Distribution in Canada, $6.50) deals with the U.S. raids on Libya provoked by Khadafy. If you opposed the American action, this book is for you. There is plenty of con and no pro here, apparently on the assumption that there is nothing to be said in favor of the raids. Has Libya committed any terrorist acts lately? * A tip of the hat to Macmillan of Canada for another batch of excellent paperbacks, such as J.M.S. Careless' 1970 history, Canada: A Story Of Challenge ($5.95). These are, I assume, destined for high school courses, for Careless is joined by the classic Maria Chapdelaine, by Louis Hmon ($4.95), Morley Callaghan's Stories ($4.95), The Invention Of The World, by Jack Hodgins ($5.95), From The Fifteenth District, by Mavis Gallant ($4.95), and, for me, two of Hugh MacLennan's finest books, The Watch That Ends The Night ($5.95) and Return Of The Sphinx ($4.95). I still think The Watch is the finest Canadian novel written. MacLennan was at the peak of his craft and the memory of his skill glows. Sphinx was a gloomy forecast of revolution to come in Quebec, written in the sparkle of a successful Expo 67 and its rude treatment by the critics nearly broke MacLennan's heart. It wasn't until the seedy thugs of the Front de Liberation du Quebec brought kidnapping, murder and the War Measures Act in 1970 that MacLennan was proved right. * If you've been waiting for Herman Wouk's Inside, Outside in paperback (Avon, $5.95), it's on the stands. And let's say a kind word about Tales Of The North Atlantic, by Hal Lawrence (McClelland & Stewart, $12.95), the paperback version of a fine collection of RCN tales, ranging from the evacuation at Dunkirk to a funny (to some, anyway) attack on a British sub. Douglas Harvey's The Tumbling Mirth (McClelland & Stewart, $4.95), memoirs of the RCAF, is on the stands, as well.

HP Books sent in a collection of 16 original trade paperbacks (well, I guess they're trade paperbacks, most are 8 by 10 inches, illustrated in color, and printed on glossy paper) that cover a bewildering variety of subjects, ranging from How To Modify Your Nissan/Datsun OHC Engine to Training Your Cat to Target Golf. (The first and last are easier than the second one, if personal experience is used as a criterion.) There are cookbooks (Everything But The Kitchen Sink, A Plan-Ahead Cookbook, Microwave Basics), photography books, gardening, exercise and health books (Baby And Child Medical Handbook; My Body, My Decision!). All are profusely illustrated. The gardening books (Trees And Shrubs, by Derek Fell and Complete Guide To Basic Gardening, with contributions from several garden experts) are good, solid advice books. I can't speak with any authority on the others, but I doubt the premise of the cat book: cats train people, people don't train cats. Prices range from $9.95 to $19.95.

Toronto Star (ON)
FIN
NEWS, Monday, August 4, 1986 554 mots, p. A10

South Africans busy arming themselves to the teeth

Peter Goodspeed Toronto Star

JOHANNESBURG, South Africa - JOHANNESBURG - As politicians argue over the pace of reform and the rest of the world debates using economic sanctions to end apartheid, the average South African is arming himself to the teeth.

Firearm sales have soared to record levels, with 121,000 licences issued for personal weapons in the first six months of this year alone, police reported last week.

"There is an insatiable demand at the moment for pistols, revolvers and pump-action shotguns," a Johannesburg gun salesman says.

Police say there are already more than 2 million licensed personal firearms in South Africa. A recent nationwide poll has revealed that 51 per cent of all white households possess at least one gun.

Cashing in on growing public fears, arms dealers are running newspaper ads offering guns for sale on an instalment plan. A sense of personal security can be purchased with only a 10 per cent deposit and a series of small monthly payments.

* * *

Who said South Africans aren't sensitive to charges of blatant racism?

At the tourist resort of Bushman's River Mouth, in the Eastern Cape, municipal officials have just torn down signs that segregated beaches along racial lines.

Rather than beaches zoned for "blacks" or "whites," the Indian Ocean resort now boasts "non-racial signs" proclaiming one beach for "local domestic servants and laborers" and another "strictly reserved for ratepayers, holidaymakers and their guests."

* * *

Eighteen years after he was assassinated, South Africa's censors have decided to permit the sale of Martin Luther King Jr.'s book, Stride Toward Freedom: The Montgomery Story.

Late last week, a review committee of the directorate of publications ruled it is no longer a criminal offence in South Africa to possess a copy of King's description of the black civil rights struggle in the United States.

At the same time, however, the censors banned a new South African book, Two Dogs and Freedom.

Illustrated with crayon drawings, the book is filled with short essays by black school children describing their life in the townships and their dreams for the future.

The book's title comes from a three-line essay by an 8-year-old author who wrote:

"When I am old I would like to have a wife and to (two) children, a boy and a girl, and a big house and to dogs and freedom. My friends and I would like to meat together and tok."

* * *

While white South Africans are fleeing their country at the rate of 44 people a day, illegal black immigrants are giving government officials nothing but headaches.

An estimated 230,000 illegal black refugees from war-torn Mozambique have already crossed into South Africa looking for food, shelter and work.

To stem the tide, the government has constructed a deadly electric fence along 25 kilometres (15 miles) of the Mozambique-South Africa border.

The new fence, which carries an electrical charge powerful enough to kill a man, was plugged in on Friday.

It is patrolled regularly by security forces and is protected by two high, ordinary fences to prevent innocent people or animals from being killed or injured accidently.

No one knows what sort of deterrent the lethal border fence will pose to desperate refugees. In the past, refugees walked through fields planted with land mines on the Mozambican side of the border to enter South Africa.

Toronto Star (ON)
FIN
LIFE, Monday, August 4, 1986 683 mots, p. B1

Our society is to blame for brutal child murder

Lois Sweet

It's been a week since the news of Alison Parrott's brutal assault was made public, but the shock and horror of the event linger.

Like many others throughout the city, I lie awake at night thinking about what she went through, thinking about what the family is going through.

My impulses are torn. On one hand, I simply weep for that lost life and for her family. I want the Parrotts to know that hundreds of thousands of people - strangers to them - are silently supportive of them.

I want them to know that their heartache is shared.

Another part of me, though, wants to kill the beast who viciously assaulted and murdered that innocent child - preferably with my bare hands.

Craving blood, his blood, is a way of dealing with the anger, with the grief, with the injustice of it all. It's also a way of dealing with the knowledge that the man is still free - of dealing with the fear that my child, a friend's child, any child, could be his next target.

It goes without saying that the man must be caught and locked away quickly, but I'm now thinking that there's a risk in fixing inordinate attention on the murderer. The risk only became really clear to me after seeing it boldly expressed in one Toronto newspaper.

After Alison's body was found, the paper decided to run an editorial on its front page titled "The Death Penalty Now." The editorial demanded a return to the death penalty on the grounds that it would deter would-be killers.

Turn the page, though, and you are confronted with the spectacle of a seductive, bikini-clad woman. The message is unmistakable: She's depicted as meat for the taking.

To my mind, the juxtaposition of those two things points out precisely why it's dangerous to concentrate solely on the perpetrators. In fact, we need to take a long, hard look at the ways in which our environment contributes to people committing such reprehensible crimes.

I'm not calling for censorship, but for sensitivity. Sensitivity to how girls and women are portrayed in the media, in advertising, in our culture generally.

The best way I know to illustrate this is by way of another example.

Last week, I went to a community meeting for women on sexual assault. It was the second such meeting I'd been to in just two weeks. The first was organized by women in the Annex who were concerned because five sexual assaults had occurred in their area.

Last week's meeting was held for a similar reason. There had been five attempted assaults on women in the Riverdale area, my area.

Police were there to answer questions. But the messages conveyed by the crime prevention officer were nothing short of shocking. He insisted on calling rape a "crime of opportunity," implying that victims create irresistible opportunities for men in search of sexual gratification.

After an officer described the attempted assaults and how the women escaped by struggling free, a woman asked what to do if the man has a weapon.

"Don't struggle," was the response.

When she pointed out that the Riverdale women all escaped because they'd struggled against their knife-wielding assailants, he quickly interrupted with: "Do you want to lose your life for the sake of preventing someone from getting a couple of minutes' pleasure?"

It is unbelievable that this kind of attitude is being conveyed by a police officer in 1986.

Violence against women and children is not a crime of passion or of pleasure or of opportunity. The man who sexually assaulted and murdered Alison Parrott was not seeking sexual gratification. He was heaping violence upon a person he considered vulnerable, weak, defenceless and available.

Calling for the death penalty or blaming the victim are cop-outs.

As yet, we know nothing about the man who killed Alison Parrott or what drove him to it. But this much we do know: There's plenty we can do, as a society, to change the degrading way girls and women are presented.

Toronto Star (ON)
FIN
NEWS, Monday, August 4, 1986 173 mots, p. A10

2 policemen wounded during township ambush

(AP)

JOHANNESBURG, South Africa - JOHANNESBURG (AP) - Two policemen were seriously wounded in an ambush in the black Siyatemba township east of Johannesburg, the South African government said yesterday.

The ambush occurred when the two went to a house in response to a report that someone was brandishing a firearm, the Bureau for Information said. When the policemen arrived, unknown attackers across the street fired at them, it said.

The bureau listed the attack in its report of unrest from daybreak Saturday to daybreak Sunday but did not specify when it occurred.

The officers were reported to be in satisfactory condition in hospital.

The bureau also reported that a fifth victim had died of wounds from Saturday's bombing of a butcher shop in Walvis Bay, a South African enclave in Namibia. It identified her as Denise Beets, a white woman, who died yesterday in hospital.

Bag of meat

The bombing, the deadliest in South Africa this year, also killed two blacks and two people of mixed race, and injured 23 people.

Toronto Star (ON)
FIN
LIFE, Tuesday, August 5, 1986 424 mots, p. D3

Rural midwife still active in her 80s

(CP)

MAITLAND, NOVA SCOTIA - MAITLAND, N.S. (CP) - When Ruth Tucker came with her husband to this sleepy little village in 1930 to buy a farm and settle down, she wasn't planning to continue working as a nurse.

But she soon found she couldn't refuse people in need. And, over half a century later, she still hasn't learned to say no.

"I didn't come here to do midwifery, but to be a farmer's wife," she said. "But when they came, I couldn't say no."

That inability to turn away from people in need of medical help kept Tucker busy. Within two years of moving to Maitland, which rests on the banks of Cobequid Bay near Truro, she had attended to dozens of local medical emergencies and delivered 54 babies.

Tucker, now in her 80s, was first pressed into service when called to a lumber camp where she tied off an artery in the leg of a logger who had been cut with an axe. That same day she delivered a baby boy.

Calls for assistance from as far as 40 kilometres were not uncommon in an isolated district where doctors and hospitals were rare commodities. Tucker, who'd been a Massachusetts district nurse before moving to Nova Scotia, often had to travel by horse and wagon over unpaved roads. Later she used a snowmobile or car.

During the Depression, everyone was poor, but they paid for her services with wood, meat, produce or services.

Tucker said her most difficult delivery involved travelling through a howling blizzard to find a woman - a victim of polio - in the last stages of labor with one of the child's arms protruding. Using a sterile flour bag, she turned the baby and made a breech delivery.

And while Maitland now has its own doctor, she still gets calls for advice.

For Tucker, the joy of delivering babies was often interspersed with the tragedy of miscarriage. A firm believer in the rights of the unborn child, she would make patients swear an oath that their miscarriage was not self-inflicted before she would treat them.

"There are too many empty arms in the world - women who would love to have the child that was destroyed," she explained. "It is criminal and against the laws of God."

Despite the deliveries and medical emergencies, Tucker found time for other things like raising a family, helping her husband on the farm, working during the war years at a Halifax hospital and running a nursing home in the village.

Toronto Star (ON)
EAS
NEIGHBORS, Tuesday, August 5, 1986 521 mots, p. E8

Oshawa Rebels march to world championships

Stan Josey Toronto Star

When Oshawa's renowned Rebels drum and bugle corps goes marching by this summer, you can see 12-year-old Travis Campbell apparently playing his soprano horn.

But you won't hear him in that syncopated cacophony of brass and drums that is one of Ontario's top bugle bands.

The reason is that Travis, a new member of the band, is still learning to play the smallest bugle in the horn line and he won't be making any noise with it for some time.

"I don't care, it's lots of fun just marching with the band and learning all the moves," says Travis, who is following in the footsteps of older brother Jayme, 15, another horn player who has been wearing the Rebels red, white and black colors for three years.

Travis is getting quite an indoctrination this summer as the band plays an average of three times a week and takes an 11-day tour south of the border this month, culminating at the International World Championships at Madison, Wisc.

On Aug. 23, the Oshawa band will play host to the National Drum and Bugle Corps and Marching Band Championships at Oshawa Civic Fields. A total of 17 drum corps will compete in three different categories. The day will end with a spectacular massed band grand finale, featuring all of the participating corps.

Oshawa Rebels, composed of 60 young men and women, 12 to 21 years of age, was formed in 1977. With a lot of hard work and expert help early on, the band emerged as Canadian novice champions in 1978.

It quickly worked its way up to Junior C champions in 1979. In 1983, the Rebels won both the provincial and national C class championships.

Last summer, the Rebels finished second in the A60 class finals in the world championships at Madison. The corps ranks ninth in the world in this class.

Lions Club

The Rebels practise once a week in the fall, twice a week from January to May and three times a week for the busy summer season.

The drum and bugle corps does not run on good sounds alone, however. It costs a lot to keep it playing and on the road - about $90,000 last year. That covers uniforms, transportation, instruments, equipment and rehearsal facilities.

Some of this money comes from the band's sponsor, the Oshawa Central Lions Club. But most of it comes from the hard work of the members in a variety of fundraising activities.

Corps members raise the money through the sale of cheese, meat, maple syrup and other goods throughout the year. They also hold bottle drives, dance-a-thons, bingos, a Monte Carlo night and a pavilion during Oshawa's Fiesta week.

The Rebels also gladly volunteer their time for a variety of worthwhile causes such as Terry Fox events, Oshawa's Christmas tree lighting ceremony, retarded children and the Heart and Stroke Foundation.

The Rebels have eight instructors specializing in the drum and horn lines and color guard. Among them, the instructors have 80 years' experience teaching and more than 70 years as marching members of drum and bugle corps.

Toronto Star (ON)
WES
NEIGHBORS, Tuesday, August 5, 1986 180 mots, p. W9

Ratepayers oppose slaughterhouse

David Steen Toronto Star

A new ratepayers' group is opposing a plan to construct a slaughterhouse in the Bolton Industrial Park.

Bolton Meat Packers has applied for a zoning change so it can move from its present location on 20th Sideroad in northeast Caledon to a larger plant in Bolton.

"Residents are desperate to get rid of this (proposal)," says Wilma Gibb, spokesman for the Albion-Bolton Ratepayers' Association. "And we know that 28 of the 30 industries in the industrial park oppose it."

Prestige industries will not want to build new plants in Bolton when they discover they will be near a slaughterhouse, she says. The ratepayers have 1,000 names on their petition and are hoping to collect another 1,000.

Caledon's planning department is expected to make a recommendation to town council on the issue next Monday.

The zoning, primarily for small-volume water users, does not permit an abatoir.

Caledon Councillor Keith McCreary, a Bolton resident, says he favors the plant moving to Bolton because it's presently too small and residents in its vicinity sometimes complain about the smells.

Toronto Star (ON)
FIN
FOOD, Wednesday, August 6, 1986 1726 mots, p. C1

Family picnic Italian-style Metro's Agosta family shares some favorite, savory Sicilian recipes that will spice up any summer outing

Mary McGrath Star home economist

Amore! Mangiare!

To love! To eat!

What could be more Italian?

Metro's Agosta family - 85 of them - shared their love of family and food at a recent picnic in a Pickering park. They brought their favorite food - each family group preparing its specialities - to Petticoat Creek for a "get-to-know-your-family-better" outing. The oldest of the four generations represented was Giacomo Moncada, 82; the youngest, 1-year-old Steven Martino.

By 9 a.m. Sunday, the picnic tables were laden with the finest Sicilian food. There was rabbit alla cacciatore, lasagna, artichokes in vinaigrette, Sicilian pizza and turnovers, macaroni al forno, zucchini and rice salad, potato and cheese casserole, stuffed eggplant, breaded zucchini, cakes and pastries.

The Agostas started their special day with homemade Sicilian pastries and first-class espresso.

Giuseppina (Agosta) Aprile, 73, had started preparing food the night before, lovingly stuffing savory Sicilian turnovers with sausage meat, Italian parsley, creamy ricotta cheese and tomato sauce that she and her husband Pietro, 76, had made last summer from the incredible garden at the back of their Strathmore Blvd. home.

Giuseppina made the sausage meat. Pietro had travelled by subway to Dufferin St. the day before to make sure she had the freshest ricotta available from a farm outlet there.

The turnovers - remembered from the Agostas' original home in Pachino, at the southern tip of Sicily - are served on all special occasions.

Pietro's gift for the picnic was a bowl filled with delicious apricots. Of course, he grew them himself and had picked them the night before from a tree he has grafted so carefully that it produces six other kinds of fruit as well.

And that's in addition to his mulberry tree, which had an extra big crop this year, and the two trees laden with figs just about ready to be eaten by family members and special friends.

"Relatives and friends from all over the city seek his advice on fruit trees," says his daughter Anna Avveduto.

Giuseppina's sister, Carmela (Agosta) Paglialunga, appeared at the picnic site with a bowl piled high with Sicilian pizza with its extra thick crust. She had started preparing it at 3 a.m. Sunday.

Teresa Galota carried a sensational-looking lasagna. She'd put it together at dawn.

Dina and Giovanni Lombardo wheeled in a huge barbecue that they later used to grill the three-foot-long sausages they'd prepared earlier Sunday morning.

Others brought steak and veal cutlets to complete the main meal.

In Canada, this family picnic is only four years old. But the oldest of the family members lovingly recall similar Sicilian events - mostly at Easter time when family members got together to share the fruits of their productive farms.

Now it's more than that.

"My mother-in-law's family was growing apart because there were just too many of us to all get together easily at any one home," says Silvana Aprile. "But this picnic is solving that. It's bringing all of us, especially our children, much closer together."

The younger family members filled their afternoon with boisterous games while the older members laughed and reminisced about life in Sicily.

By dusk they had only enough energy left to make one resolution: The picnic will be held again next year. The decision was unanimous. Even if your family isn't too big for a backyard picnic, these Italian recipes are mouth-watering and not difficult to prepare. The potato casserole, stuffed eggplant and cakes are Silvana Aprile's and she points out they can be used any time of the year. Sicilian Turnovers Sicilian families have been turning bread dough into tasty turnovers with richly flavored fillings for years. This one was put together in the Star test kitchen after I watched Giusseppina Aprile and her daughter Anna Avveduto make theirs at home for the family picnic. The recipe for the Sicilian bread dough I've used comes from The Italian Baker (Harper & Row, $36.50). Preparation time: 70 minutes Rising time: 1 hour, 20 minutes Baking time: 20 to 30 minutes Dough: 2 1/2 tsp (1 package) active dry yeast 1 1/2 tsp granulated sugar 1 1/2 cups lukewarm water 2 tbsp olive oil 1 1/2 tsp salt 4 1/4 cups all-purpose flour Filling: 1 cup chopped Italian parsley 1 1/2 to 2 cups thinly sliced green onions

1/2 lb (250 g) to 1 lb (500 g) hot or sweet Italian sausage meat 1 1/2 cups chopped fresh or drained, canned tomatoes seasoned with basil

1/2 tsp salt 1 tbsp olive oil 1 to 2 tbsp grated Parmesan cheese

1 to 2 tbsp grated Romano cheese

To prepare dough: Sprinkle yeast and sugar over water in a large mixing bowl; let stand until foamy, about 10 minutes. Stir in oil. Whisk in salt and 2 cups of flour, one cup at a time; add the remaining flour and stir until dough comes together. Knead on a lightly floured surface until soft and velvety, 10 to 12 minutes. Add extra flour if needed. Place dough in a lightly oiled bowl, cover tightly with plastic wrap, let rise until almost doubled, about 1 hour. Punch down, cover and let rise just 20 minutes.

Preheat oven to 450 degrees F. Divide dough in half and flatten into two rectangles not more than 6/8-inch thick. (Dough in centre of turnover may not cook completely if it is thicker.) Sprinkle surface with parsley, onion, lightly cooked sausage meat, tomatoes, salt, oil and cheeses. (If desired, sardines or Italian tuna fish can replace sausage. If so, do not add cheese. Sliced raw potato mixed with pieces of ricotta cheese may also be added.) Fold dough firmly over filling, covering a third of the rectangle at a time. Seal seam and outer edges very well or filling will ooze out as turnovers bake. Place turnover seam-side down on greased baking sheets, brush tops lightly with additional oil and bake until golden brown, about 20 to 30 minutes. Slices may be served warmed but the flavor is best when they have had a chance to sit for a few hours or overnight. Makes 2 turnovers, about 4 servings each. Potato And Cheese Casserole This casserole is a nice alternative to potato salad for picnics and it's also very good served warm the rest of the year. Preparation time: 45 minutes Baking time: 30 minutes 12 boiled, peeled baking potatoes 4 eggs

1/2 to 1 cup chopped fresh Italian parsley Salt and freshly ground pepper 8 tbsp soft butter 4 tbsp grated Parmesan cheese 4 tbsp grated Romano cheese Milk

1 to 2 cups chopped prosciutto or salami Preheat oven to 350 degrees F. Mash potatoes, add eggs, parsley, salt and pepper to taste, butter and cheese. (Add less butter if potatoes seem very moist.) Moisten mixture with a little milk if mixture seems dry. Stir in prosciutto and any leftover bits of cheese if you have any. Spoon into a 13 x 9-inch baking dish. Bake uncovered 30 minutes. Slice into squares and serve hot or cold. Makes 12 servings. Stuffed Eggplant Romano cheese is the magic ingredient in this delicious stuffing for boiled eggplant. Preparation time: 35 minutes Cooking time: 10 to 15 minutes 6 small eggplants 1 egg

1/2 cup grated Romano cheese

1/2 cup fine dry bread crumbs

1/2 cup chopped fresh Italian parsley

1/8 to 1/4 tsp garlic powder Salt and pepper

Olive or vegetable oil Cut eggplants in half lengthwise. Cook in boiling water until tender, about 15 minutes. Scoop pulp carefully from shells, drain shells and reserve. Chop eggplant pulp into small pieces. Combine with egg, cheese, bread crumbs, parsley and garlic powder. Season with salt and pepper. Add more bread crumbs if mixture isn't quite firm enough to hold its shape on a spoon. Check seasoning and spoon into lightly salted shells. Fry, filling side down, in hot oil 5 to 10 minutes or until browned. Turn and fry shell side 5 minutes. Remove from pan and serve hot or cold. Makes 6 servings. Torta Mandovana A topping of almonds dusted with icing sugar makes this easy-to-cut cake ideal for picnics. Preparation time: 25 minutes Baking time: 25 to 30 minutes 3 eggs 3 egg yolks 1 cup granulated sugar

1/2 cup melted butter 1 cup all-purpose flour 1 tbsp baking powder

1/2 cup slivered or sliced blanched almonds Preheat oven to 350 degrees F. Beat eggs, egg yolks and sugar until batter forms a thick ribbon from beaters, about 15 minutes. Gradually add cooled melted butter, then flour combined with baking powder. Pour into a greased 9-inch square pan. Sprinkle with almonds and bake until golden brown and a cake tester inserted in the centre comes out clean, about 25 to 30 minutes. Makes 12 servings. Sour Cream Coffee Cake This rich but easy-to-cut cake is good with coffee any time of day. Preparation time: 30 minutes Baking time: 30 minutes

1/2 cup butter at room temperature 1 cup granulated sugar 2 eggs 1 cup sour cream 1 tsp baking soda 1 3/4 cups all-purpose flour 1 tsp baking powder 1 tsp salt 1 tsp vanilla Topping:

1/3 cup brown sugar 1 tsp cinnamon

1 cup chopped nuts

Preheat oven to 350 degrees F. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating after each addition. Mix sour cream and baking soda, set aside. Sift flour, baking powder and salt. Add to mixture, alternating with sour cream. Add vanilla, stir well. Combine brown sugar, cinnamon and nuts for topping. Pour half the batter into a greased 9-inch cake pan. Sprinkle with half the topping. Top with remaining batter and topping. Bake until golden brown and a cake tester inserted in the centre comes out clean, about 30 minutes. Dust with icicng sugar when cool. Makes 12 servings.

Recipes in this story were tested and adapted by Star home economist Mary McGrath in The Star Test Kitchen.

CORRECTION

Tablespoons and teaspoons got a little mixed up in last Wednesday's Food Section. The Torta Mandovana recipe on page C8 should be made with 1 teaspoon of baking powder, not 1 tablespoon. (August 13, 1986 page B5)

Toronto Star (ON)
FIN
FOOD, Wednesday, August 6, 1986 764 mots, p. C3

Smoked salmon and chateaubriand are on menu at world dressage meet

David Kingsmill Toronto Star

You're having a party. The world is attending. Along with all the notables - the ambassadors, the princes, the regal in substance and style - 65,000 guests and hangers-on will be there, too. They are going to stay six days and you have to feed them. And they all have caviar and champagne tastes.

So who are you going to call?

Well, when organizers of the world dressage championships (which started Monday and run to Sunday at the Cedar Valley equestrian centre north of Toronto) were planning just such a party, they asked Saul Chapman, who has been catering for 30 years in Toronto.

Parties a challenge

Chapman works out of the second-floor office above his fine food shop at 114 Eglinton Ave. W. No advertising necessary. Word of mouth has kept him busy all this time.

He has done a few parties for 300 in the past and always found them a challenge. "I was flattered," Chapman said last week, still registering some surprise.

Now, this isn't just another party for 300.

For one thing, this is the first time the world dressage championships have been held outside Europe. So it is more than a bit of an international showcase.

For another, horse people of this calibre aren't exactly popcorn and peanut butter sandwich eaters. It's far too simplistic to say it takes a lot of money to be in this sport. The people who are tend not only to be rich, but of sophisticated palate. So what is Chapman going to serve the elite? And how? First of all, to get an idea of the logistics at the site, there is: * A VIP lounge called the Club International that seats 250 people. This is for the major sponsors of the event, the ambassadors and other very high muckity mucks. * A fine dining lounge for other corporate sponsors and international gourmands. It, too, seats 250. * A media area has been set up to cater to the world press. With food, natch. * A jockey and paddock club for riders and handlers. * A beer garden for up to 500. * Several hospitality areas scattered throughout the grounds. * Six fast-food operations. * On top of all that, Chapman will be catering several special dinners for dignitaries.

Chapman has an over-all co-ordinator, five master chefs and 25 cooks and sous chefs working on this. That number includes only key staff members. On the wall in his office, he has an organization chart tacked up. It has 106 squares representing procedural checks and balances. This is just one of three large charts divided into squares on Chapman's wall.

The food is cooked at an on-site commissary and at nearby Pickering College and the menus change daily. Breakfast, lunch and dinner must be provided for between 150 and 175, just dinner and lunch for the rest of the crowd. And what's the food like?

Well, the so-called fast food will give you a clue to its quality.

The hamburgers are made of ground meat that has been tested and tasted repeatedly for consistency and quality. It's served with pan-fried onions. The hot dogs are Debreceni sausages, perhaps the best sausage ever to be put on a bun. Peameal bacon is served on an onion bun. A roast beef sandwich is freshly shaved hot hip of beef with horseradish.

Sandwiches include shrimp and egg, smoked salmon or smoked turkey breast on French bread. Desserts are fresh-fruit concoctions.

Prices range from $3.95 to $5.95.

The beer garden will have all of the above plus sliced meat platters and julienned vegetables. At the hospitality areas around the grounds, the champagne is Pol Roger, the wines are selected Ontario Inniskillin vintages, and the caviar is Russian Beluga. Not bad for nibbles.

For non-alcoholic beverage drinkers, the site will be blanketed with fresh orange juice machines.

B.C. salmon

For dinner or lunch, you might find the menu offering some of the following dishes, picked at random from the various menus: A succulent British Columbia spring salmon teriyaki steak with a hot, mildly lingering mustard (I had some.) Sensational dishes include a barbecued chateaubriand with bearnaise, an hors d'oeuvres of chicken sat, prosciutto, spanakopita or brie fritters. Cold peach soup to start, a hazelnut torte to finish. A simple northern Italian pasta salad could be followed by trout Grenobloise or a simple steamed Nova Scotia lobster flown in that day.

"What we try to create is a great grazing situation," Chapman said.

And all this for six days.

My kind of grazing.

Toronto Star (ON)
FIN
FOOD, Wednesday, August 6, 1986 498 mots, p. C2

Popular hot dog under attack Canadians love wieners but calories are high

From The Canadian Press

When you think of hot dogs, you probably think of their versatility.

As a snack, they are quick to prepare. And they're as at home on the barbecue as they are in a casserole or the children's lunch.

It seems Canadians really like their hot dogs. Last year, they consumed an average of about 48 wieners each, according to Statistics Canada.

But we also consumed approximately 120 calories and 11 grams of fat per wiener and a lot of salt - including such forms of salt as sodium caseinate, sodium erythorbate and sodium nitrite. This is the standard list of ingredients on a package of regular wieners, not the all-beef type.

Irene Arseneau, a consultant with the food advisory division at Agriculture Canada, says that the fat content in one hot dog is high, "especially when it has been recommended that daily fat intake be no more than 30 per cent of total calories."

In her book Smart Cooking, Toronto nutritionist Anne Lindsay suggests that for a man consuming about 2,500 calories a day, the desired intake of fat would be 83 grams. And a woman consuming about 1,800 calories a day should not eat more than 60 grams of fat.

The recommended amount of salt and sodium for healthy adults is 1,100 to 3,300 milligrams of sodium daily, equivalent to 1/2 to 1 1/2 teaspoons of salt respectively.

One wiener contains 384 milligrams of sodium and Arseneau says that is a large percentage considering all the other salt-filled foods we eat in a day.

Wieners also contain nitrite, added to cured meats to prevent botulism, but which can enhance the formation in the digestive system of nitrosamines, which have caused stomach and esophageal cancer in lab animals.

Arseneau says there are a lot of myths surrounding what really goes in a hot dog. Canadian government regulations are fairly strident in this area, she adds.

"The Food and Drug Act specifically states that a meat product such as wieners cannot contain mucous membranes, any organ or portion of the genital system, black gut, spleen, udder, lungs or any other organ or portion of animal that is not commonly sold as an article of food."

The meat selected for making wieners is chopped or ground fine and then placed in a large mixer. Specific ingredients and spices are added and the mixture is reduced to a pure.

The emulsion formed is pumped into a stuffer, which packs the product into cellulose casings. The wieners are then transported by conveyor through the cooking and smoking chambers where temperature and humidity are closely controlled.

Before being packaged in vacuum-sealed plastic, the wieners are chilled under a cold water shower and conveyed to an automatic peeler which removes the cellulose casing from each wiener.

Arseneau says that the product is subject to rigid inspection by Agriculture Canada inspectors who watch for quality and uniformity.

Toronto Star (ON)
FIN
FEATURE, Wednesday, August 6, 1986 2087 mots, p. E5

Rituals

Cliff McCawley

EVERYTHING went perfectly. Not a single hitch. It was a Monday night and he was relying on the Monday night ritual. At the usual time, he went up to bed and lay in the darkness awaiting her return.

The dog heard her first, giving a perfunctory bark as he recognized her footsteps in the lane. He knew it was Monday night, too. Then the heavy iron bolt thudded as she locked the kitchen door. He knew she always sat at the kitchen table and drank a glass of milk before going up to bed, immediately washing and drying the glass as soon as she had finished.

He listened to her heavy tread as she climbed the stairs, waiting, as usual, for the seventh stair to squeak. She moved down the dark landing, passed his room and closed her own door behind her. Immediately, the bed springs protested as she sat on the bed, and he could imagine her peeling off her stockings and removing her sensible shoes.

He pictured her undressing, folding each garment carefully and placing it on the ottoman at the foot of the bed, before putting on a shapeless flannel nightgown and kneeling in prayer. Exactly one minute passed before she climbed into bed. That marked the first part of the ritual.

Every Monday night was the same. She would leave the lonely farmhouse just before supper: "There's cold meat and salad on the table, I presume you are capable of cutting bread and making tea for yourself." A walk of half-a-mile took her to the road and the last bus into the nearest small town.

Every Monday night, the girls (the youngest of them was 55) held a seance in Aggie Oxford's small front parlor with its lace curtains and dampness. They hadn't missed a week in 20 years - not, in fact, since his marriage had soured and she had insisted he sleep in a separate room.

Two hours passed before the second part of the ritual began. At 2 a.m. exactly, she got up to go to the bathroom, pulling the chain on the old cast iron cistern with extra force to make sure, no doubt, he woke from any pleasant dream he might dare to enjoy.

On that particular Monday, however, he had a surprise for her. He lay silently in the dark until 1.30, his palms sweating and skin tingling. Then, fully clothed, he rose quietly and collected the waterproof horse blanket and wooden mallet lying ready by the door.

Without noise, he made his way along the landing and stood, three steps down, in the corner where the stairs turned at 90 degrees. In the darkness he was as good as invisible. For 30 minutes he breathed slowly, waiting for the creak of her bed and the opening of her door.

When it came he almost let out a sigh of relief. The sound of her scratching herself as she padded along the landing seemed almost deafening to his sensitive ears. She didn't bother with the landing light, she never did. They didn't waste electricity in that house. The bathroom light, turned on as she entered, lit up the landing for a moment, but he was hidden from her.

He listened to the porcelain rattle and the cistern roar out its flood before she started back along the landing. He was waiting when she reached the head of the stairs.

In one fluid movement he dropped the blanket over her head and brought the mallet down with frightening force. Bone broke and he felt the head of the mallet sink into spongy tissue. There was no problem with blood spurting everywhere; the blanket took care of that. Everything had been thought of in advance. Five more times he struck, until her limbs stopped twitching.

Leaving the blanket-covered head leaning against the white wall and the mallet in the curve of her stomach, he quickly collected the large bag placed in readiness in the spare bedroom. Manoeuvring her still-pliant and surprisingly light body into the bag, down the stairs and into the cobbled yard was easy.

The night was cold and cloudy, and he shivered as he placed the bag in the back of his pick-up with the bales of animal feed. Returning to the house, he quickly made her bed and collected her folded clothes, sensible shoes and bulky purse. These he placed in a suitcase, already packed with a careful selection of her clothes and personal things: dresses, underclothes, shoes and nightwear - everything a woman would take on a trip.

Pulling back the curtains, he cast around the room and, seeing everything as it should be, closed the door. For 20 years he had been unwelcome in there and he had no intention of going in again unless he had to. He checked the landing and stairs for visible traces of his act, then he locked up and took the case out to the truck.

A 25-mile drive through the empty countryside brought him to the abandoned lime pit where his wife's body would be laid to rest. It took less than 10 minutes to sink the body beneath its white surface where it would be quickly eaten away. It wouldn't take long; he had heard tell that coons and foxes disappeared in a matter of weeks or months.

He threw her case in as well, to accompany her on her journey. Even the weather played for him; the rain that began to fall as he drove back would wash out all his tracks and the traces of earth and vegetation on his tires. Providence was with him all the way.

By 6 a.m., he was back in the lower field putting out feed as he always did. Not that anybody was there to see him. Still, he hadn't left anything to chance. Mind you, she had played her part remarkably well. For years she had been threatening to go and spend a few days with her twin sister. They lived only 200 miles apart, but they hadn't seen each other for more than 10 years.

This time, however, she had meant it. She enquired about buses and bought a ticket several weeks in advance and, last week when he was doing the banking, she had drawn a sizeable sum from her jealously-guarded bank account. The money was safely buried with the case. No need to make stupid mistakes.

Yes, she had helped a lot. It hadn't come too soon. Living in the same house with her had become unbearable, even though they rarely spoke, not even at meals. Her physical presence had been enough to torment him: the coarse features and thick body reminding him too painfully of the life he might have had. But no more - her memory, along with her body, was being eroded by lime.

Every night following the deed, he went over in his mind what had been done and what had been planned. It almost became a ritual. He had thought of everything, even what would happen once it was done.

As if nothing had happened he had gone about his daily routine. He went into town only once a month, so there was nobody to ask him questions. When she didn't turn up for the Monday night seance, Aggie and the girls would think she had decided to stay on for a few extra days with her sister. Only when she failed to show up for two weeks would they start asking questions.

But questions of whom? He wasn't on the phone and Aggie was not one to take a bus, then walk half-a-mile up a dirt road. He had planned everything carefully and carried it out without a hitch. Even if they called the police, as he supposed they would eventually, nothing in the house or on the truck could tell them anything. There was just nothing for them to find.

They eventually came on a Friday evening just before supper. He was washing his boots under the tap when they crossed the yard, escorted by the barking, circling dog.

"Mr. Turley? Do you mind if we ask you a few questions? I'm Sergeant Knowles, this is Constable Denton. It's about your wife." It was the taller and less smartly dressed of the two who spoke.

"Why, what's wrong with her?"

"We don't know. We hoped you might be able to tell us." The sergeant's suit was slightly polished at the knees and elbows. "Do you mind if we talk inside, sir?"

They sat at opposite ends of the large deal table in the centre of the kitchen.

"Where is your wife, Mr. Turley?" The sergeant steepled his hands as he spoke; the constable stared impassively at the cream-colored ceiling.

"She's at her sister's. Her twin sister's. Why do you want to know?" He mustn't overplay it.

"When did she leave?" The sergeant ignored the question.

"She left a couple of weeks ago. Two weeks last Tuesday."

"How long did she say she would be away for?"

"For a few days." He lit a cigarette. "I'm not really sure. We didn't say much to each other."

"Have you heard from her since she left - a telephone call or perhaps a postcard?" It was the constable's turn.

"Nothing. We don't have a phone, anyhow."

"Do you know how she travelled?" asked the sergeant, rocking back in his chair.

"Look, why are you asking these questions? What's wrong?" He was beginning to feel a little anxious.

The sergeant, looking very serious, said: "A friend of your wife's reported her missing. She had told one or two people she was just going away for a few days. Did she tell you she might stay longer?"

His eyes flickered from one to the other before he replied. "No, but she did seem to have drawn out quite a bit of money. I don't know how much."

"Didn't you wonder when she didn't return after a week? Were you not a little concerned?" The constable moved his thin body in the chair as he spoke.

"No! She lives her life and I live mine. I just thought she had decided to stay on longer. It isn't like her to let me know."

The sergeant looked at him for a while. "What luggage did she take with her? Did you notice?"

He was now drawing hard on his cigarette but still feeling quite safe. "A small, brown suitcase with a strap. I carried it out to the truck for her. I don't know what was in it. I just dropped her and the case in town near the bus station." "Mr. Turley, would you object if we looked at your wife's room, at her clothes?"

HE had not been into the room since that night and as he led the way, the sweat began to gather on his brow. Even the creaking of the seventh step made him start a little and he couldn't stop himself from glancing at the wall and floor where her body had rested.

The house had gathered dust and there was a slight smell he didn't recognize. On opening the door, he stood aside to let them enter, but they stopped on the threshold and breathed deeply, as if searching for signs in the air. As they moved into the room he followed them.

Everything was neat and tidy as a woman would have left it. Not a wrinkle or crease in the pale green bedspread. Everything was going to be okay.

The sergeant moved slowly around the room and he followed a couple of steps behind. First to the large wardrobe where he quickly flicked through the neatly hanging clothes, then to the vanity table under the window.

When the sergeant turned back towards the door, he was at his elbow. And when the policeman's gaze suddenly switched to the floor by the bed which had been hidden by the door, his followed, too. As he saw what they were looking at, his breath caught in his throat and his legs began to buckle.

Smiling at him from the bottom of a dust-flecked glass were her teeth.

* Cliff McCawley, a native of England, is the father of two girls who lives in Gloucester, Ont. he works in museums, directing scientists trying to find ways of prolonging the life expectancy of artifacts. He enjoys reading, book collecting and writing, although he says he doesn't have the opportunity to do much of the latter.

Toronto Star (ON)
FIN
FOOD, Wednesday, August 6, 1986 120 mots, p. C8

Stack meat, veggies on muffins for quick and delicious meal

When cooking time is short, stack supper in your favor. Layer toasted English muffin halves, mustard and sliced ham; then top off the stacks with the easiest sauce you have ever made - frozen broccoli in cheese sauce. Another time, replace the ham with thinly sliced roast beef. Ham And Broccoli Stack 1, 10-oz package frozen broccoli in cheese sauce 2 English muffins, split and toasted Dijon-style mustard

8 thin slices cooked ham

Prepare broccoli according to package directions. Meanwhile, spread toasted muffins with mustard. Place muffin halves on 2 individual plates. Place 2 slices of ham on each muffin half. Spoon broccoli-cheese mixture over ham. Makes 2 main-dish servings.

Toronto Star (ON)
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FOOD, Wednesday, August 6, 1986 334 mots, p. C3

Reduce danger of knives with common-sense rules

David Brown

I'm as comfortable using a knife as you probably are using a pencil. Most teachers walk around carrying a pointer; in my classes, I walk around carrying a knife. I have to be constantly on the lookout for overzealous students doing unscheduled operations on themselves. (Anyone who cuts himself automatically fails.) I cannot overemphasize how potentially dangerous knives can be. Yet with simple common sense, the danger is reduced considerably. * Respect your knife. It can cut you as well as whatever you are working on. One hundred per cent concentration is required at all times. Avoid horseplay with knives. * Always cut away from your body and hands. Knives do slip and you don't want to be in the way. * A razor-sharp knife is easier to cut with and has less chance of slipping. * Don't rush. Let the knife do the work. If you need to use a great deal of force, either your knife is dull or you are trying to cut through bone. * Keep the knife handle clean and dry to prevent your fingers from slipping on to the blade. * Hold the knife by the handle, not by the blade. (This isn't as obvious to some people as it should be!) * Hold whatever you are carving at a comfortable distance and angle from you. Many people try to become contortionists instead of simply moving the object of their attention to a more comfortable and accessible position. * Never cover up a knife. Someone may cut himself picking up the item on top of it. * Cutting boards are meant for cutting things on. Never hold something in mid-air and try to cut it. Always use a cutting surface for additional support. * Clean and put away your knives immediately after use. Never leave them soaking sight unseen in a sink full of dirty water. * David Brown is president of Meat Consultants International Inc. Write to him c/o The Food Section, Toronto Star, One Yonge St., Toronto M5E 1E6.

Toronto Star (ON)
FIN
SPORTS, Wednesday, August 6, 1986 800 mots, p. F10

Anti-trapping activists off base A controlled harvest is humane conservation, says Star's Power

John Power

As pointed out in the previous column about the anti-trapping campaign by animal rights activists, a controlled harvest aimed at keeping furbearers in balance with their habitat is humane wildlife conservation, whereas the ban proposed by the radical animal rights advocates is not, because it leads to stress, disease, starvation and predation.

The radicals turn a blind eye to the pain and suffering their policies would wreak on wildlife and shut the other to the bleak future facing Canada's aboriginal people if they destroy their vocation.

Vicki Miller of animal rights organization ARK II admitted: "We aren't interested in a more humane trap. We're interested in abolishing this industry altogether."

She might as well have added, "and the aboriginal way of life."

It's an echo of the anti-sealers who couldn't care less about the Inuit, impoverished Maritimers, salmon or, for that matter, seals, which have burgeoned to the point where they are being shot to save the fishing industry.

Resolute suffering

To give an example of the hardship wrought by those who killed the sealskin market, in the tiny Arctic community of Resolute the income from seal pelts dropped from $54,000 in 1983 to less than $1,000 a year later.

Alcoholism, suicide and social breakdown have spiralled, with an alarming loss of cultural identity, self-respect and even nutrition.

Meish Podlog is angry and frustrated. The policy analyst for the Mishnawbe-Aski Nation, comprised of some 44 Northern Ontario Indian bands, exclaims: "Their whole approach is so idiotic that it's ridiculous. Most animal rights fervents wouldn't know a weasel from an otter yet they're attempting to destroy the economic base of Indian culture, threatening families and entire communities."

"Trapping is our way of life and we live in harmony with nature," states Thomas Coon, co-chairman of Indigenous Survival International and Grand Council of the Crees agency director.

He points out that no species trapped is endangered, but Canada's native people may well be unless the movement is stopped. "Trapping is our survival and alternative to welfare," says Coon. "Furbearers mean clothing, tools, crafts, food for our dogs and ourselves."

'Cultural genocide'

That's an important and often overlooked consideration. It is estimated that in Ontario alone, the food value of the animals trapped is $8 million!

Little wonder native people are calling the anti-trapping campaign "cultural genocide." Almost half of Canada's 100,000 trappers are Inuit, Indian or Metis.

Most trappers are gentle men and gentlemen. Albertan August Peters observed: "A trapper's enemies call him a heathen, but every day he is out in the bush he is in God's cathedral."

The motto of the Ontario Trappers' Association is: "Humane trapping is good trapping" and its members are knowledgeable, practising conservationists.

Men like past president Alcide Giroux of Lively, who has been trapping since he was in short pants and will welcome anyone who wants to learn the truth to join him on the rounds of his 70 square mile trapline.

So will Barrie scoutmaster and teacher Lloyd Cook, who is totally disillusioned with critics "who obviously are not interested in the welfare of the trapper or the animals when they won't even leave the city to find out what trapping is all about."

The United Church states: "Trapping is no less humane than slaughtering a pig or chicken for the pot."

Way of life

According to Roman Catholic Bishop Omer Robidoux of the Diocese of Churchill Hudson Bay: "Hunters and trappers deserve the full encouragement of all Christians concerned about maintaining a lifestyle for aboriginal people who choose to engage in these activities and are actively involved in Christian stewardship of renewable resources."

Trappers have another staunch ally in the person of Right Reverend John Sperry, Anglican Bishop of the Arctic, whose Diocese sprawls across Canada's northern frontier.

In a telephone interview at his Yellowknife home, the Bishop said: "Churches and, for that matter, everybody in the north are strongly for trapping. Historically, it has been the mainstay of our economy.

"I've seen hundreds of foxes in traps, but not in pain, when the trapper arrived. Their death throes are no different than livestock. Those against trapping feast on lambs and calves without a second thought. If trapping is murder, so is eating meat."

He witnessed an anti-trapping demonstrator wearing a fur coat with "blood" dripping from it and wonders why they stop there. "Every pair of shoes means death, too," he points out.

"I heard a lady on CBC say, 'It's an affront to milk dairy cows.' How crazy can you get?" said Bishop Sperry.

Crazy or not, they are serious. They stopped sealing and, if successful in killing trapping, you can be sure that hunting, fishing and even farming will be their next targets.

Toronto Star (ON)
FIN
LIFE, Wednesday, August 6, 1986 1010 mots, p. C1

Learning to date again requires sense of humor

Betty Jane Wylie

When I started dating again I felt as if I were coming out of a time machine that had left me on hold for 20 years. I had gone into an emotional deep freeze for about two years after my husband's sudden death. (I am told that this is common.) And then someone I met at a friend's Christmas party, after asking me casually if I was seeing anyone, invited me to have dinner with him. I was astonished. I was having a date!

I felt like an out-of-sync teenager. Without thinking, I went back to the last behavior patterns I remembered. Suddenly I was awkward, unsure, and more than a little nervous. You'll probably find you feel the same way, at first. Whether you're male or female, whether your reason for being free again is divorce or bereavement, your adjustment to dating habits in the '80s can be unsettling. You'll have to hang on to your sense of humor, and keep your middle-aged wits about you.

Even the word dating is out of date. These days you "see" someone. (How much you see is up to you.) Or you "go out." (Staying in comes later.) Any way you look at it, it's more complicated than you remember, even when you had to cope with unco-operative parents, curfews and zits if you ate too many french fries or chocolate shakes. Now you have to deal with unco-operative children, no curfews at all (you're supposed to be grown-up), and unwanted extra pounds if you eat too many frites or chocolate souffls. It gets a little easier as you go along.

The first time is the worst. I wondered what to wear and what to talk about just as I did in high school. My date and I didn't have a lot of friends or history in common so we had to make up conversation without any easy fill-in talk to fall back on. One danger for formerly married people is that they tend to talk about their former mates. They tell bitter horror stories if they're divorced, or else they make saints of the departed. This can be worse because it's very hard to follow in the footsteps of someone on a pedestal. I'm afraid I talked about my late husband a lot on my first dates. It's a wonder I wasn't taken home and handed a match to light my memorial candle.

These days, there's an extra worry that didn't raise its head (as soon) in that earlier, innocent time when we were all so expert in foreplay because that's all there was. (The pill wasn't in general use until the mid-'60s.) How far should you go? (These days it's called "fooling around," a euphemism for what you used to call going all the way.) What does he want? What does she expect? You no longer have to worry about what your mother will say. Now you worry about what your kids will say.

Some children don't disapprove so much as they don't believe it. One of my daughters said to me early on when I had a date with a man who was obviously younger than I was, "He's not interested in you in a boy-girl way, is he?" (Well, yes.) And I knew a divorced man whose son used to hang around when he brought his date in for a drink because the kid thought the old man needed help entertaining her.

Maybe you haven't gotten that far yet. You're still wondering about basic behavior. Do men still open doors for women or do women prefer to open their own doors all the time now? At least you've gotten over the embarrassment you used to feel when you had to excuse yourself to go to the bathroom - haven't you? You certainly don't cut his meat for him, as you did for your children, or you don't pat her hand and tell her not to worry her pretty little head about the carburetor or her bank balance. But you have this terrible urge to tell him he needs a haircut, or he shouldn't wear that shirt with his coloring; or you want to tell her not to wear so much eye makeup or to stop giggling so nervously. And then you remember you have no claim on him/her, no right to comment or to offer help, because that assumes a long-term relationship and this is just a date, for heaven's sake.

And what about chemistry? Is that only for younger people? Have you had your share and it's someone else's turn now? You think maybe so until suddenly someone turns you on, and then you wish it hadn't happened. Magic is all very well, but it's tiring. That's one of the biggest factors I discovered about dating so late in life - it takes a lot of energy.

And yet, in a way, dating again is too comfortable. Whether you're recovering from a painful divorce or a searing loss, you remember what marriage was like at its best, and you slip too easily into old patterns without thinking, automatically planning for next week, assuming a continuity that hasn't been established, forgetting that you don't love this new person, and that the last thing you want to do is get hooked into a relationship that may give you nothing but more pain.

It's hard to make old mates out of new dates, and who ever said you wanted to? Dating is not mating. No one said this was forever. This may not even be worth it tonight. Why are you doing this, anyway? Because you're lonely, because you're human, because you need something or someone to give you some reassurance and companionship and besides, you need something to look forward to on Saturday night. Just when you were getting used to waking up alone. * Betty Jane Wylie is the author of Beginnings: A Book for Widows (McClelland & Stewart), and Successfully Single (Key Porter Books), to be published in September.

Toronto Star (ON)
FIN
NEWS, Wednesday, August 6, 1986 374 mots, p. A10

Sudbury MP Rodriguez out of hospital

(CP)

SUDBURY - SUDBURY (CP) - New Democrat MP John Rodriguez has been released from Sudbury Memorial Hospital after a stress test indicated that he was in good condition following a heart attack two weeks ago.

"I feel good," the 49-year-old member for Nickel Belt said yesterday from his home here. "I'm managing stairs and walking fine. It's like learning to walk all over again."

Rodriguez, released Sunday, said he is following an exercise program and will be returning to the hospital for further stress tests in four weeks. Metro man charged in Winnipeg shooting

WINNIPEG (CP) - An East York man has been charged with attempted murder after a series of car accidents and a brawl yesterday during which two shots were fired. Joseph Emvien Inocencio, 22, of Dawes Rd., faces two counts of attempted murder, possession of a weapon dangerous to the public peace, use of a firearm in the commission of an offence and two counts of failing to remain at the scene of an accident. Slain child's dad boosts lost tot fund $10,000

VANCOUVER (CP) - The search for Nanaimo tot Lynn Hillier has been given a $10,000 boost by the father of a 3-year-old girl who was abducted and strangled last December. "I can't bring Jenny May back but if I can help these people by adding to the reward fund, then that's great," said Tom May.

Lynn Hillier's great-grandfather Ernie Minors posted $25,000 after the 2 1/2-year-old youngster vanished. 18 Gainers' strikers arrested after protest

EDMONTON (CP) - Eighteen striking Gainers workers were arrested after a demonstration at a store here yesterday. They were charged with violating a court injunction that orders them not to interrupt deliveries or sales of the Edmonton meat-packing plant. Settlement reached in fatal railway crash

RED DEER, Alta. (CP) - A woman who lost her husband and a stepson when a VIA Rail dayliner slammed into parked tanker cars on a siding has reached an out-of-court settlement in a suit claiming negligence against three railway companies. Wilfred Jeffery, 65, and Stephen Jeffery, 31, and three others were killed in the 1983 crash. Terms of the settlement against VIA, CN Rail and CP Rail were not revealed.